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Fu Z, Ju H, Xu GS, Wu YC, Chen X, Li HJ. Recent development of carrier materials in anthocyanins encapsulation applications: A comprehensive literature review. Food Chem 2024; 439:138104. [PMID: 38043284 DOI: 10.1016/j.foodchem.2023.138104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 11/21/2023] [Accepted: 11/26/2023] [Indexed: 12/05/2023]
Abstract
Anthocyanins are natural polyphenols belonging to the flavonoid family that possess a variety of putative health benefits when consumed in a balanced diet. However, applications of anthocyanins in, for example, functional foods are limited due to poor stability, degradation, and low transmembrane efficiency. To maintain bioactivities of anthocyanins and optimize their use, various carrier materials have been developed. Here, we reviewed the uses of the different carrier materials (organic/inorganic, micro/nano) for anthocyanin encapsulation and delivery over the past five years. The performance of different materials and interactions between anthocyanins and these materials are described. Lastly, we give our perspective on the future development trend of anthocyanin encapsulation strategies.
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Affiliation(s)
- Ze Fu
- Weihai Marine Organism & Medical Technology Research Institute, School of Marine Science and Technology, Harbin Institute of Technology, Wei Hai 264200, PR China
| | - Hao Ju
- Weihai Marine Organism & Medical Technology Research Institute, School of Marine Science and Technology, Harbin Institute of Technology, Wei Hai 264200, PR China
| | - Guang-Sen Xu
- Weihai Marine Organism & Medical Technology Research Institute, School of Marine Science and Technology, Harbin Institute of Technology, Wei Hai 264200, PR China.
| | - Yan-Chao Wu
- Weihai Marine Organism & Medical Technology Research Institute, School of Marine Science and Technology, Harbin Institute of Technology, Wei Hai 264200, PR China
| | - Xiao Chen
- Weihai Marine Organism & Medical Technology Research Institute, School of Marine Science and Technology, Harbin Institute of Technology, Wei Hai 264200, PR China
| | - Hui-Jing Li
- Weihai Marine Organism & Medical Technology Research Institute, School of Marine Science and Technology, Harbin Institute of Technology, Wei Hai 264200, PR China.
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Perković G, Martinović J, Šelo G, Bucić-Kojić A, Planinić M, Ambrus R. Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating. Foods 2024; 13:1346. [PMID: 38731717 PMCID: PMC11083019 DOI: 10.3390/foods13091346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Both grape pomace and whey are waste products from the food industry that are rich in valuable ingredients. The utilization of these two by-products is becoming increasingly possible as consumer awareness of upcycling increases. The biological activities of grape pomace extract (GPE) are diverse and depend on its bioavailability, which is influenced by processes in the digestive system. In this work, goat whey protein (GW) was used as the primary coating to protect the phenolic compounds of GPE during the spray drying process. In addition, trehalose (T), sucrose (S), xylose (X), and maltodextrin (MD) were added to the goat whey proteins as co-coatings and protein stabilizers. All spray drying experiments resulted in microcapsules (MC) with a high encapsulation efficiency (77.6-95.5%) and yield (91.5-99.0%) and almost 100% recovery of phenolic compounds during the release test. For o-coumaric acid, the GW-coated microcapsules (MC) showed a bioavailability index of up to 731.23%. A semi-crystalline structure and hydrophilicity were characteristics of the MC coated with 10% T, S, X, or 5% MD. GW alone or in combination with T, S, MD, or X proved to be a promising carrier for polyphenols from grape pomace extract and ensured good bioavailability of these natural antioxidants.
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Affiliation(s)
- Gabriela Perković
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Josipa Martinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Gordana Šelo
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Ana Bucić-Kojić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Mirela Planinić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Rita Ambrus
- Faculty of Pharmacy, Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, H-6720 Szeged, Hungary
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Barańska A, Michalska-Ciechanowska A, Wojdyło A, Mykhailyk VA, Korinchevska TV, Samborska K. Carriers based on dairy by-products and dehumidified-air spray drying as a novel multiple approach towards improved retention of phenolics in powders: sour cherry juice concentrate case study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1497-1510. [PMID: 37804151 DOI: 10.1002/jsfa.13033] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/09/2023]
Abstract
BACKGROUND Sour cherry juice concentrate powder can serve as a modern, easy-to-handle, phenolics-rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by-products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content. RESULTS Dairy-based carriers were effective for spray drying of sour cherry-juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying). CONCLUSIONS The study proved that it is possible to apply dairy-based by-products to produce sour cherry juice concentrate powders profitably, lowering the spray-drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Alicja Barańska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Viacheslav A Mykhailyk
- Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Tetiana V Korinchevska
- Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
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Sarabandi K, Akbarbaglu Z, Peighambardoust SH, Ayaseh A, Jafari SM. Biological stabilization of natural pigment-phytochemical from poppy-pollen (Papaver bracteatum) extract: Functional food formulation. Food Chem 2023; 429:136885. [PMID: 37544107 DOI: 10.1016/j.foodchem.2023.136885] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 06/13/2023] [Accepted: 07/12/2023] [Indexed: 08/08/2023]
Abstract
In this study, poppy-pollen extract (as a novel source of pigment and natural phytochemical) was microencapsulated. The spray-drying process maintained the encapsulation efficiency (EE) of phenolic (84-93%), anthocyanins (71-83%), and also antioxidant activity of extract in inhibiting DPPH (68-80%), ABTS (74-95%), OH (63-74%) radicals and reducing power (84-95%). The results of the Photo- and thermal (40-70˚C) stability of the bioactive compounds (TPC and TAC) indicated the thermal degradation and decomposition of particles' surface compounds during storage. The chemical (FTIR) and morphological analyses respectively revealed the insertion of extract compounds in the carrier matrix and the production of healthy particles with wrinkled structures. An increase in the carrier concentration elevated physical-stability, maintained structural properties, reduced hygroscopicity, and formed liquid/solid bridges or deliquescence phenomenon. The evaluation of the color histogram of the fortified gummy-candies indicated the usability of the spray-dried PP extract in producing an attractive red color with high sensory perception.
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Affiliation(s)
- Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran.
| | - Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | - Ali Ayaseh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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da Silva Moura M, da Silva Gomes da Costa B, Giaconia MA, de Andrade RR, Braga ARC, Braga MB. Jaboticaba powders production by freeze‐drying: Influence of octenyl succinic anhydride‐modified starch concentrations over anthocyanins and physical properties. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Milena da Silva Moura
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
| | | | | | - Rafael Ramos de Andrade
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
| | - Anna Rafaela Cavalcante Braga
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
- Department of Biosciences Universidade Federal de São Paulo (UNIFESP) Santos SP Brazil
| | - Matheus Boeira Braga
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
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Ozel B, McClements DJ, Arikan C, Kaner O, Oztop MH. Challenges in dried whey powder production: Quality problems. Food Res Int 2022; 160:111682. [DOI: 10.1016/j.foodres.2022.111682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 07/07/2022] [Accepted: 07/11/2022] [Indexed: 11/25/2022]
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7
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Perez-Pirotto C, Moraga G, Quiles A, Hernando I, Cozzano S, Arcia P. Techno functional characterization of green-extracted soluble fibre from orange by-product. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Bassani A, Carullo D, Rossi F, Fiorentini C, Garrido GD, Reklaitis GV, Bonadies I, Spigno G. Modeling of a spray-drying process for the encapsulation of high-added value extracts from food by-products. Comput Chem Eng 2022. [DOI: 10.1016/j.compchemeng.2022.107772] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Carmo EL, Teixeira MA, Souza IS, Figueiredo JDA, Fernandes RVDB, Botrel DA, Borges SV. Co‐encapsulation of anthocyanins extracted from grape skins (
Vitis vinifera
var. Syrah) and α‐tocopherol via spray drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Braga MB, Martins TD, Louzi VCA, Giannella RL, Fujita VK, Rocha SCS. Spouted bed drying of milk–blackberry mixture: Material thermal properties and process energy aspects. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Matheus B. Braga
- Department of Chemical Engineering Federal University of São Paulo Diadema São Paulo Brazil
| | - Tiago D. Martins
- Department of Chemical Engineering Federal University of São Paulo Diadema São Paulo Brazil
| | - Vitor C. A. Louzi
- School of Chemical Engineering University of Campinas, UNICAMP Campinas São Paulo Brazil
| | - Rafael L. Giannella
- Department of Chemical Engineering Federal University of São Paulo Diadema São Paulo Brazil
| | - Vitor K. Fujita
- Department of Chemical Engineering Federal University of São Paulo Diadema São Paulo Brazil
| | - Sandra C. S. Rocha
- School of Chemical Engineering University of Campinas, UNICAMP Campinas São Paulo Brazil
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Akbarbaglu Z, Peighambardoust SH, Sarabandi K, Jafari SM. Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications. Food Chem 2021; 359:129965. [PMID: 33975145 DOI: 10.1016/j.foodchem.2021.129965] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 04/18/2021] [Accepted: 04/24/2021] [Indexed: 12/16/2022]
Abstract
Spray-drying is known as a common and economical technique for the encapsulation of various nutrients and bioactive compounds. However, shear and thermal tensions during atomization and dehydration, as well as physicochemical instability during storage, result in a loss of these compounds. As a solution, bioactives are stabilized into different carriers, among which proteins and peptides are of particular importance due to their functional properties, surface activity, and film/shell formability around particles. Given the importance of stabilization of bioactive compounds during spray drying, this paper focuses on the role of composition and type of carriers, as well as the characteristics and efficiency of various protein-based carriers in the encapsulation and maintaining of physicochemical, structural, and functional properties, along with biological activity of bioactive compounds (e.g., oleoresins, sterols, polyphenols, anthocyanins, carotenoids, probiotics, and peptides), and nutrients (e.g., vitamins, fatty acids and minerals) alone or in combination with other biopolymers.
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Affiliation(s)
- Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Osorio‐Arias J, Contreras‐Calderón J, Martínez‐Monteagudo SI, Vega‐Castro O. Nutritional and functional properties of spent coffee ground‐cheese whey powder. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13524] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Juan Osorio‐Arias
- BIOALI Research Group, Food Department Faculty of Pharmaceutical and Food Sciences, University of Antioquia Medellín Colombia
- Aoxlab Research Group Aoxlab S.A.S., Development and Innovation Department Medellín Colombia
| | - José Contreras‐Calderón
- BIOALI Research Group, Food Department Faculty of Pharmaceutical and Food Sciences, University of Antioquia Medellín Colombia
| | | | - Oscar Vega‐Castro
- BIOALI Research Group, Food Department Faculty of Pharmaceutical and Food Sciences, University of Antioquia Medellín Colombia
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Boyano-Orozco L, Gallardo-Velázquez T, Meza-Márquez OG, Osorio-Revilla G. Microencapsulation of Rambutan Peel Extract by Spray Drying. Foods 2020; 9:foods9070899. [PMID: 32650520 PMCID: PMC7404713 DOI: 10.3390/foods9070899] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/04/2020] [Accepted: 07/06/2020] [Indexed: 11/23/2022] Open
Abstract
Microencapsulation of bioactive compounds (BC) from rambutan peel by spray drying using DE10 maltodextrin as encapsulating agent was performed. The optimal conditions for the ethanolic extraction of BC were 60 °C, with a time of 1 h, 55% aqueous ethanol and three extraction cycles. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) were: inlet temperature 160 °C, outlet temperature 80 °C, and 10% encapsulating agent concentration in the feeding solution (core:encapsulating agent ratio of 1:4). With these conditions, retention and encapsulation efficiencies obtained were higher than 85%, the water activity value, moisture content and Hausner Index were of 0.25 ± 0.01, 3.95 ± 0.10%, and 1.42 ± 0.00, respectively. The optimized powder presented good solubility and morphological properties, showing microcapsules without ruptures. Based on these results, microencapsulation by spray drying is a viable technique which protects BC of rambutan peel, facilitating its application in the food, pharmaceutical, and cosmetic industries.
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Affiliation(s)
- Luis Boyano-Orozco
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, Ciudad de México CP. 07738, Mexico; (L.B.-O.); (O.G.M.-M.)
| | - Tzayhrí Gallardo-Velázquez
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala S/N. Col. Santo Tomás, Ciudad de México CP. 11340, Mexico;
| | - Ofelia Gabriela Meza-Márquez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, Ciudad de México CP. 07738, Mexico; (L.B.-O.); (O.G.M.-M.)
| | - Guillermo Osorio-Revilla
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, Ciudad de México CP. 07738, Mexico; (L.B.-O.); (O.G.M.-M.)
- Correspondence: or ; Tel.: +52-(55)-5729-6000 (ext. 57817)
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