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Qi Y, Zhang Z, Wang Y, Wu Z, Qin Z, Zhou Y, Yang X. Preparation and characterization of vitamin E microcapsules stabilized by Zein with different polysaccharides. Int J Biol Macromol 2024; 268:131975. [PMID: 38692551 DOI: 10.1016/j.ijbiomac.2024.131975] [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: 11/10/2023] [Revised: 04/17/2024] [Accepted: 04/28/2024] [Indexed: 05/03/2024]
Abstract
Vitamin E (VE) microencapsulation using a green surfactant emulsifier not only protects the active substance and is also environmentally friendly. In this study, we used alcohol ether glycoside as an emulsifier to prepare VE microcapsules using the biological macromolecule Zein and various polysaccharides. The resulting nano microcapsules exhibited a spherical structure, stable morphology, uniform size, and a >90% encapsulation efficiency. They also had good thermal stability and slow-release properties. Of these, xanthan gum/Zein-VE microcapsules were superior, with antioxidant properties up to 3.05-fold higher than untreated VE. We successfully developed VE nano microcapsules that meet eco-friendly and sustainable requirements, which may have applications in the food and pharmaceutical industries.
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Affiliation(s)
- Yunqin Qi
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Zhihui Zhang
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Yukai Wang
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Zhiyu Wu
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Ziyu Qin
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Yuan Zhou
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China.
| | - Xiuquan Yang
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China.
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Ma D, Yang B, Zhao J, Yuan D, Li Q. Advances in protein-based microcapsules and their applications: A review. Int J Biol Macromol 2024; 263:129742. [PMID: 38278389 DOI: 10.1016/j.ijbiomac.2024.129742] [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: 10/20/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.
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Affiliation(s)
- Donghui Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China.
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Wang K, Wang Y, Cheng M, Wang Y, Zhao P, Xi X, Lu J, Wang X, Han X, Wang J. Preparation and characterization of active films based on oregano essential oil microcapsules/soybean protein isolate/sodium carboxymethyl cellulose. Int J Biol Macromol 2024; 258:128985. [PMID: 38154359 DOI: 10.1016/j.ijbiomac.2023.128985] [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: 10/24/2023] [Revised: 12/08/2023] [Accepted: 12/21/2023] [Indexed: 12/30/2023]
Abstract
This study aimed to prepare oregano essential oil microcapsules (EOMs) by the active coalescence method using gelatin and sodium alginate as wall materials and oregano essential oil (OEO) as the core material. EOMs were added to the soybean protein isolate (SPI)/sodium carboxymethyl cellulose (CMC) matrix to prepare SPI-CMC-EOM active films, and the physical and chemical features of the active films and EOMs were characterized. The results showed that the microencapsulated OEO could protect its active ingredients. Scanning electron microscopy results showed that EOMs were highly compatible with the film matrix. The solubility of active films decreased upon adding EOMs, and their ultraviolet resistance and thermal stability also improved. When the added amount of EOMs was 5 %, the active films had the best mechanical properties and the lowest water vapor permeability. The active films prepared under this condition had excellent comprehensive performance. Also, adding EOMs considerably enhanced the antioxidant of the active films and endowed them with antibacterial properties. The application of the SPI-CMC-EOM films to A. bisporus effectively delayed senescence and maintained the freshness of the postharvest A. bisporus. This study provided a theoretical foundation for the incorporation of EOMs into active films based on biological materials.
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Affiliation(s)
- Kaiyue Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yifan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yirong Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Peixin Zhao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiumei Xi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Jinhang Lu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xin Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
| | - Juan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
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Günter EA, Melekhin AK, Belozerov VS, Martinson EA, Litvinets SG. Preparation, physicochemical characterization and swelling properties of composite hydrogel microparticles based on gelatin and pectins with different structure. Int J Biol Macromol 2024; 258:128935. [PMID: 38143057 DOI: 10.1016/j.ijbiomac.2023.128935] [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: 10/19/2023] [Revised: 12/05/2023] [Accepted: 12/19/2023] [Indexed: 12/26/2023]
Abstract
Composite hydrogel microparticles based on pectins with different structures (callus culture pectin (SVC) and apple pectin (AU)) and gelatin were developed. Hydrogel microparticles were formed by the ionotropic gelation and electrostatic interaction of COO- groups of pectin and NH3+ groups of gelatin, which was confirmed by FTIR spectroscopy. The addition of gelatin to pectin-based gel formulations resulted in a decrease in gel strength, whereas increasing gelatin concentration enhanced this effect. The microparticle gel strength increased in proportion to the increase in the pectin concentration. The DSC and TGA analyzes showed that pectin-gelatin gels had the higher thermal stability than individual pectins. The gel strength, Ca2+ content and thermal stability of the microparticles based on gelatin and SVC pectin with a lower degree of methylesterification (DM) (14.8 %) were higher compared to that of microparticles based on gelatin and AU pectin with a higher DM (40 %). An increase in the SVC concentration, Ca2+ content and gel strength of SVC-gelatin microparticles led to a decrease in the swelling degree in simulated gastrointestinal fluids. The addition of 0.5 % gelatin to gels based on AU pectin resulted in increased stability of the microparticles in gastrointestinal fluids, while the microparticles from AU without gelatin were destroyed.
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Affiliation(s)
- Elena A Günter
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya str., Syktyvkar 167982, Russia.
| | - Anatoliy K Melekhin
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya str., Syktyvkar 167982, Russia
| | - Vladislav S Belozerov
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya str., Syktyvkar 167982, Russia; Vyatka State University, 36, Moskovskaya str., Kirov 610000, Russia
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