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Guo L, Fan L, Liu Y, Li J. Strategies for improving loading of emulsion-based functional oil powder. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37724529 DOI: 10.1080/10408398.2023.2257325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Functional oil is type of oil that is beneficial to human health and has nutritional value, however, functional oils are rich in bioactive substances such as polyunsaturated fatty acids which are sensitive to environmental factors and are susceptible to oxidation or decomposition. Construction of emulsion-based oil powder is a promising approach for improving the stability and solubility of functional oils. However, the low effective loading of oil in powder is the main challenge limiting encapsulation technology. This manuscript focuses on reviewing the current research progress of emulsion-based functional oil powder construction and systematically summarizes the processing characteristics of emulsion-based oil powder with high payload and summarizing the strategies to enhance the payload of powder in term of emulsification and drying, respectively. The impact of emulsion formation on oil powder production is discussed from different characteristics of emulsions, including emulsion composition, emulsification methods and emulsion types. In addition, the current status of improving material loading performance by various modifications to the drying technology is discussed, including the addition of drying processing additives, changes in drying parameters and the effect of innovative technological means.
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Affiliation(s)
- Lingxi Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Peng Q, Meng Z, Luo Z, Duan H, Ramaswamy HS, Wang C. Effect of Emulsion Particle Size on the Encapsulation Behavior and Oxidative Stability of Spray Microencapsulated Sweet Orange Oil ( Citrus aurantium var. dulcis). Foods 2022; 12:foods12010116. [PMID: 36613332 PMCID: PMC9818162 DOI: 10.3390/foods12010116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Three different feed emulsions of different particle sizes were mixed with a modified starch and maltodextrin and spray dried to make a large (LP), small (SP), and nano-size encapsulated powder (NP), respectively. Emulsion size, oil content, loading capacity (LC), encapsulation efficiency (EE), water content, aw, scanning electron microscopy (SEM), glass transition temperature (Tg), as well as d-limonene release characteristic and limonene oxide formation rate during 37 °C and various aw storage were determined. With the increase of the feed emulsion size, the reconstituted emulsion size of the LP tended to increase and change to a bimodal distribution. The surface oil content increased with the increasing size of the reconstituted emulsion, and the opposite was true for EE. The smaller the reconstituted emulsion size, the higher Tg during a low aw condition. The Tg of the LP, SP and NP were 62, 88, and 100 °C, respectively, and NP > SP > LP. The release and the oxidative rate of d-limonene was the lowest for the NP and then increased for the SP and LP. The release and oxidative rates increased with the elevation of aw and peaked at 0.33. The powder surface morphological structure was intact, the spray-dried powder was more stable, and microstructure changed from a glass state to a rubbery state during storage.
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Affiliation(s)
- Qun Peng
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Ziyi Meng
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Ziyang Luo
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Hanying Duan
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Montréal, QC H3A 0G4, Canada
| | - Chao Wang
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
- Correspondence: ; Tel.: +86-139-2880-4336
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Linke A, Teichmann H, Kohlus R. Simulation of the oxidation of microencapsulated oil based on oxygen distribution – Impact of powder and matrix properties. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Spray dried nanoemulsions loaded with curcumin, resveratrol, and borage seed oil: The role of two different modified starches as encapsulating materials. Int J Biol Macromol 2021; 186:820-828. [PMID: 34280445 DOI: 10.1016/j.ijbiomac.2021.07.076] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 07/03/2021] [Accepted: 07/12/2021] [Indexed: 12/21/2022]
Abstract
Recently, food industries are directing on the promotion of innovative food matrices fortified with bioactive compounds in order to enhance the consumer's health. Octenyl succinic anhydride modified starches (OSA-MS) such as Hi-cap100 (HCP) and purity gum 2000 (PUG) were used to fabricate emulsions co-entrapped with borage seed oil (BSO), resveratrol (RES) and curcumin (CUR), which were further spray dried to obtain powders. The fabricated microcapsules loaded with BSO, RES, and CUR displayed excellent dissolution performance, high encapsulation efficiency (≈93.05%) as well as semi-spherical shape, revealed via scanning electron microscopy (SEM). We also evaluated the impact of storage time (4 weeks) and temperature (40 °C) on the physicochemical characterization of OSA-MS coated microcapsules. Microcapsules coated with HCP exhibited greater oxidative stability, lower water activity and moisture contents rather than PUG coated microcapsules during storage because of its good film-forming properties. Addition of CUR enhanced the oxidative stability and retention of bioactive compounds. HCP microcapsules loaded with BSO + RES + CUR presented supreme retention of RES (70.32%), CUR 81.6% and γ-linolenic acid (≈ 96%). Our findings showed that CUR acted as an antioxidant agent; also, lower molecular weight OSA-MS as wall material could be used for the entrapment of bioactive compounds and promotion of innovative food products.
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Linke A, Teichmann H, Kohlus R. Simulation of the oxidation of microencapsulated oil based on oxygen distribution – Model setup and validation. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Paulo BB, Alvim ID, Reineccius G, Prata AS. Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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7
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Effect of high concentrated sucrose on the stability of OSA-starch-based beta-carotene microcapsules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2019.105472] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Errenst C, Petermann M, Kilzer A. Encapsulation of limonene in yeast cells using the concentrated powder form technology. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105076] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Schultz M. Flavour Delivery. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Ren W, Tian G, Zhao S, Yang Y, Gao W, Zhao C, Zhang H, Lian Y, Wang F, Du H, Xiao H, Zheng J. Effects of spray-drying temperature on the physicochemical properties and polymethoxyflavone loading efficiency of citrus oil microcapsules. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109954] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Linke A, Weiss J, Kohlus R. Impact of the oil load on the oxidation of microencapsulated oil powders. Food Chem 2020; 341:128153. [PMID: 33027754 DOI: 10.1016/j.foodchem.2020.128153] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 09/16/2020] [Accepted: 09/18/2020] [Indexed: 11/18/2022]
Abstract
The effect of the oil load on the oxidation of microencapsulated fish oil powders was investigated. The oil load was varied between 4.95 and 20.33%(w/w) by spray drying O/W emulsions with different oil to matrix ratios (0.05, 0.1, 0.15 and 0.2(w/w)), whereas solid content (45%(w/w)) and soy protein isolate to oil ratio (0.15(w/w)) were kept constant. A standardized size fraction of particles (50-80 µm) was stored for 82 days and hydroperoxides and anisidine value measured in the total- and encapsulated oil. Oxidation was limited by the oxygen amount rather than by the oil load. The absolute amount of oxidation products (per powder mass) increased with the oil load, which was explained by oxygen diffusion. Calculating oxidation products per oil mass resulted in a faster oxidation of the powder with 5% oil, whereas the oxidation rate for oil loads ≥10%(w/w) was similar, due to a scavenging effect of oil droplets.
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Affiliation(s)
- Annika Linke
- University of Hohenheim, Process Engineering and Food Powders, Garbenstr. 25, 70599 Stuttgart, Germany.
| | - Jochen Weiss
- University of Hohenheim, Food Physics and Meat Science, Garbenstr. 25, 70599 Stuttgart, Germany
| | - Reinhard Kohlus
- University of Hohenheim, Process Engineering and Food Powders, Garbenstr. 25, 70599 Stuttgart, Germany
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Linke A, Linke T, Kohlus R. Contribution of the Internal and External Oxygen to the Oxidation of Microencapsulated Fish Oil. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900381] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Annika Linke
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
| | - Tobias Linke
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
| | - Reinhard Kohlus
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
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Sabphon C, Srichoosilp A, Wanichwecharungruang S, Sukwattanasinitt M, Vadhanasindhu P, Ngamchuachit P, Thiraphibundet P. Dissolvable and edible film for long‐lasting kaffir lime aroma in food. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chalisa Sabphon
- Technopreneurship and Innovation Management Program Chulalongkorn University Bangkok10330 Thailand
| | - Atikan Srichoosilp
- Petrochemical and Polymer Science Program Faculty of Science Chulalongkorn University Bangkok10330 Thailand
| | - Supason Wanichwecharungruang
- Nanotec‐CU Center of Excellence on Food and Agriculture Department of Chemistry Faculty of Science Chulalongkorn University Bangkok10330 Thailand
| | - Mongkol Sukwattanasinitt
- Nanotec‐CU Center of Excellence on Food and Agriculture Department of Chemistry Faculty of Science Chulalongkorn University Bangkok10330 Thailand
| | - Pakpachong Vadhanasindhu
- Technopreneurship and Innovation Management Program Chulalongkorn University Bangkok10330 Thailand
| | - Panita Ngamchuachit
- Department of Food Technology Faculty of Science Chulalongkorn University Bangkok10330 Thailand
- Center of Molecular Sensory Science Faculty of Science Chulalongkorn University Bangkok10330 Thailand
| | - Pattara Thiraphibundet
- Nanotec‐CU Center of Excellence on Food and Agriculture Department of Chemistry Faculty of Science Chulalongkorn University Bangkok10330 Thailand
- Center of Molecular Sensory Science Faculty of Science Chulalongkorn University Bangkok10330 Thailand
- Center of Excellence in Natural Products Chemistry Department of Chemistry Faculty of Science Chulalongkorn University Bangkok10330 Thailand
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Sharif HR, Goff HD, Majeed H, Shamoon M, Liu F, Nsor-Atindana J, Haider J, Liang R, Zhong F. Physicochemical properties of β-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Schober A, Zhang J, Subramaniam A, Normand V. Emulsification efficacy of Quillaja saponins at very low concentration: Model development and role of alcohols. Colloids Surf B Biointerfaces 2017; 159:829-837. [DOI: 10.1016/j.colsurfb.2017.08.041] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 06/01/2017] [Accepted: 08/23/2017] [Indexed: 10/19/2022]
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Tippel J, Reim V, Rohn S, Drusch S. Colour stability of lutein esters in liquid and spray dried delivery systems based on Quillaja saponins. Food Res Int 2016; 87:68-75. [DOI: 10.1016/j.foodres.2016.06.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Revised: 06/08/2016] [Accepted: 06/15/2016] [Indexed: 12/13/2022]
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Reineccius GA, Yan C. Factors controlling the deterioration of spray dried flavourings and unsaturated lipids. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3270] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- G. A. Reineccius
- Department of Food Science and Nutrition; University of Minnesota
| | - C. Yan
- Beverage Application; PepsiCo Global R&D
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20
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Dynamics in Polysaccharide Glasses and Their Impact on the Stability of Encapsulated Flavors. FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9405-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Tamm F, Gies K, Diekmann S, Serfert Y, Strunskus T, Brodkorb A, Drusch S. Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400574] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Frederic Tamm
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Katharina Gies
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Sabrina Diekmann
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Yvonne Serfert
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Thomas Strunskus
- Chair for Multicomponent Materials; Institute for Materials Science; University of Kiel; Kiel Germany
| | - André Brodkorb
- Department of Food Structure and Functionality; Teagasc Food Research Centre; Cork Ireland
| | - Stephan Drusch
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
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