Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying

Microencapsulation of Hibiscus sabdariffa L. extract using porous starch and gum Arabic: Optimized process, characterization, stability, and simulated gastrointestinal conditions

Hibiscus extract exhibits considerable antioxidant activity and a high anthocyanin content, which suggesting potential health benefits. However, these compounds are highly susceptible to environmental factors. The aim of this study was to establish the optimal conditions for the encapsulation of Hibiscus sabdariffa extract (HSE) using mixed porous maize starch-gum Arabic to enhance the stability of bioactive compounds under accelerated aging conditions. Response surface methodology (RSM) was used to optimize microencapsulation conditions through spray drying. The optimal conditions for microencapsulation of HSE by RSM were determined to be 126 °C at the inlet temperature (IT) and 8.5 % at the total solid content (TSC). Using these conditions, the amount of bioactive compounds in optimized microcapsules (OMs) was 2368 mg GAE/100 g, 694 mg QE/100 g, and 930 mg EC3G/100 g, of phenolic compounds, flavonoids, and anthocyanin, respectively. The release rate of anthocyanins during in vitro digestion was more effectively regulated in the OM sample, which retained up to 40 % of anthocyanins compared with 10 % in the HSE. The experimental values in this study exhibit high assertiveness, which renders the optimization model technologically and financially viable for the encapsulation of bioactive compounds with potential use in the food and pharmaceutical industries.

Performance of spray-dried Ziziphus jujuba extract using insoluble fraction of Persian gum-sodium alginate and whey protein: Microstructural and physicochemical attributes of micro- and nano-capsules

The study focused on the impact of the insoluble fraction of Persian gum-sodium alginate and a blend of the insoluble fraction of Persian gum-sodium alginate (IFPG-Al) with whey protein isolate (WPI) on sprayed Ziziphus jujuba extract (JE) powder. The addition of whey protein led to powders with higher moisture (10%), higher solubility (99.19%), and lower powder yield (27.82%). The powders fabricated with WPI depicted the best protection of polyphenolic compounds (3933.4 mg/L) and the highest encapsulation efficiency activity (74.84%). Additionally, they had a higher T g (62.63°C), which indicates more stability of the powders during shelf life. The sphericity of the majority of the particles was noticeable in powders, but multi-sided concavities were visible in the protein-containing particles. Based on the particle size's results, IFPG-Al/WPI capsules fabricated relatively smaller particles (2.54 μm). It can be acknowledged that the presence of protein in particles can bring fruitful results by preserving valuable bioactive compounds.

Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material

This study explores the effect of spray-drying (SD) inlet temperatures (Tinlet 120 and 150 °C) and wall material on the chemical and physico-chemical properties of microencapsulated hop extracts (MHE). Hop extract was formulated with maltodextrin (MD) and gum Arabic (GA) used in single or in combination with β-cyclodextrin (βCD). MHE were evaluated for physical properties, bitter acids (BA), total polyphenol content (TPC) and encapsulation efficiency (TPC EE), and antioxidant capacity (AOC). Powders produced at Tinlet 150 °C exhibited the highest flowability and generally higher TPC yield. Besides Tinlet, MD enabled the obtaining of MHE with the highest encapsulation efficiency. Other physico-chemical and antioxidant properties differently varied depending on the Tinlet. Overall, the βCD addition positively affected α-acids, and β-acids of MHE obtained at Tinlet 120 °C. ATR-FTIR analysis showed hydrogen bond formation between hop compounds and βCD. Multifactorial ANOVA highlighted that Tinlet, W, and their interaction influenced almost all the chemical and physico-chemical properties of MHE.

Spray-Drying Microencapsulation of Bauhinia ungulata L. var. obtusifolia Aqueous Extract Containing Phenolic Compounds: A Comparative Study Using Different Wall Materials

Species belonging to the Bauhinia genus, usually known as "pata-de-vaca", are popularly used to treat diabetes. Bauhinia ungulata var. obtusifolia (Ducke) Vaz is among them, of which the leaves are used as a tea for medicinal purposes in the Amazon region. A microencapsulation study of lyophilized aqueous extract from Bauhinia ungulata leaves, which contain phenolic compounds, using five different wall materials (maltodextrin DE 4-7, maltodextrin DE 11-14; β-cyclodextrin; pectin and sodium carboxymethylcellulose) is described in this paper. The microstructure, particle size distribution, thermal behavior, yield, and encapsulation efficiency were investigated and compared using different techniques. Using high-performance liquid chromatography, phenolics, and flavonoids were detected and quantified in the microparticles. The microparticles obtained with a yield and phenolics encapsulation efficiency ranging within 60-83% and 35-57%, respectively, showed a particle size distribution between 1.15 and 5.54 µm, spherical morphology, and a wrinkled surface. Among them, those prepared with sodium carboxymethylcellulose or pectin proved to be the most thermally stable. They had the highest flavonoid content (23.07 and 21.73 mg RUTE/g Extract) and total antioxidant activity by both the DPPH (376.55 and 367.86 µM TEq/g Extract) and ABTS (1085.72 and 1062.32 µM TEq/g Extract) assays. The chromatographic analyses allowed for quantification of the following substances retained by the microparticles, chlorogenic acid (1.74-1.98 mg/g Extract), p-coumaric acid (0.06-0.08 mg/g Extract), rutin (11.2-12.9 mg/g Extract), and isoquercitrin (0.49-0.53 mg/g Extract), compounds which considered to responsible for the antidiabetic property attributed to the species.

Application of inulin for the formulation and delivery of bioactive molecules and live cells

Inulin is a fructan biosynthesized mainly in plants of the Asteraceae family. It is also found in edible vegetables and fruits such as onion, garlic, leek, and banana. For the industrial production of inulin, chicory and Jerusalem artichoke are the main raw material. Inulin is used in the food, pharmaceutical, cosmetic as well biotechnological industries. It has a GRAS status and exhibits prebiotic properties. Inulin can be used as a wall material in the encapsulation process of drugs and other bioactive compounds and the development of their delivery systems. In the review, the use of inulin for the encapsulation of probiotics, essential and fatty oils, antioxidant compounds, natural colorant and other bioactive compounds is presented. The encapsulation techniques, materials and the properties of final products suitable for the delivery into food are discussed. Research limitations are also highlighted.

A Novel Approach to Serving Plant-Based Confectionery-The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract

In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77-96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5-9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.

Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil

The aim of this study was to encapsulate hyssop (Hyssopus officinalis L.) extract obtained through ultrasound-assisted cold plasma pretreatment extraction within a double emulsion stabilized by soy protein isolate alone (SPI) and combined with chia seed gum (CSG) in the external aqueous phase on the stabilization of canola oil. FTIR analysis verified that there were electrostatic interactions between CSG and SPI. The SPI/CSG-stabilized emulsion demonstrated lower viscosity, smaller droplets, higher ζ-potential, and encapsulation efficiency compared to the SPI-stabilized emulsion. Non-Newtonian, pseudoplastic behaviors were shown by emulsions. Also, according to the dynamic rheological parameters (G' and G''), the SPI/CSG-stabilized emulsion had elastic behavior with weak gel properties. The antioxidant activity of the encapsulated extract at 1500 ppm during the storage in canola oil was investigated and compared to unencapsulated extract and TBHQ. The results showed that oil containing encapsulated extract had lower oxidative alterations than the unencapsulated form.

Ultrasound assisted extraction of red cabbage and encapsulation by freeze-drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate

In the present study encapsulation of ultrasound assisted red cabbage extract was carried out using four different carrier agents such as maltodextrin, gum arbic, xanthan gum, and gellan gum. Among the four hydrocolloids investigated, maltodextrin was found to have the least destructive effect on anthocyanin content (14.87 mg C3G/g dw), TPC (54.51 ± 0.09 mg GAE/g dw), TFC (19.82 Mg RE/g dw) and antioxidant activity (74.15%) upon freeze-drying. Subsequently a storage study was conducted using maltodextrin as carrier agent at 25-50 °C. The Clausius-Clapeyron equation was used to evaluate the net isosteric heat (qst) of water adsorption. The differential entropy (ΔS) and qst decreased from 82.298 to 38.628 J/mol, and 27.518 kJ/mol to 12.505 kJ/mol, respectively as the moisture content increased from 2 to 14%. The value of isokinetic energy and Gibb's free energy were found to be 364.88 and - 1.596 kJ/mol for freeze dried red cabbage.

Graphical abstract

Physical and functional stability of spray-dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents

Jamun (Syzygium cumini L.) fruit is an underutilized source of bioactive phytochemicals. Therefore, preserving this fruit in various forms over the year is necessary. Spray drying can effectively preserve jamun juice; but the stickiness issue of fruit juice powder mainly arises during the drying, which may be overcome by using different carriers. Consequently, this experiment aimed to ascertain the effect of different carrier types (maltodextrin, gum arabic, whey protein concentrate, waxy starch, and maltodextrin: gum arabic) on the physical, flow, reconstitution, functional, and color stability of spray-dried jamun juice powder. The physical parameters of the produced powder such as moisture content, bulk, and tapped density were in the range of 2.57%-4.95% (w.b.), 0.29-0.50 and 0.45-0.63 g/mL, respectively. The powder yield ranged between 55.25% and 75.9%. The flow characteristics, Carr's index and Hausner ratio, were in the range of 20.89-35.90 and 1.26-1.56, respectively. Reconstitution attributes viz., wettability, solubility, hygroscopicity, and dispersibility were in the range of 90.3-199.7 s, 55.28%-95%, 15.23-25.86 g/100 g, and 70.97%-95.79%, respectively. The functional attributes include total anthocyanin, total phenol content, and encapsulation efficiency, were in the range of 75.13-110.01 mg/100 g, 129.48-215.02 g GAE/100 g, and 40.49%-74.07%, respectively. The L*, a*, and b* values ranged from 41.82 to 70.86, 14.33 to 23.04, -8.12 to -0.60, respectively. A combination of maltodextrin and gum arabic was found effective in producing jamun juice powder with appropriate physical, flow, functional, and color attributes.

Characterization of the antioxidant activity, carotenoid profile by HPLC-MS of exotic colombian fruits (goldenberry and purple passion fruit) and optimization of antioxidant activity of this fruit blend

The consumption of antioxidants can prevent chronic non-communicable diseases and the exotic Colombian fruits, goldenberry (Physalis peruviana L.) and purple passion fruit (Passiflora edulis f. Edulis Sims), are rich in bioactive compounds. The aim of this work was to characterize and optimize the antioxidant activity of these fruits blend. The fruits were classified according to their maturity stages, the freeze-dried extracts were physiochemically characterized, and polyphenols, carotenoids and antioxidant activity were quantified, and an experimental mixture design was applied to optimize the antioxidant activity of the bend. For the goldenberry the maturity stage 3 had higher iron-reducing capacity and higher content of polyphenols. Meanwhile, for the purple passion fruit, this maturity stage had higher antioxidant activity by all methodologies and a higher concentration of polyphenols; the ultrasound-assisted extraction showed statistical differences for polyphenols, ABTS and FRAP. Antioxidant activity showed significant differences (p < 0.05) between samples (TBARS (3.98 ± 0.14 and 7.03 ± 0.85 μM-MDA/g), ABTS (36.53 ± 2.66 and 29.4 ± 4.88 μMTrolox/g), DPPH (36.53 ± 2.66 and 23.90 ± 0.96μMTrolox/g), ORAC (23.02 ± 0.36 and 32.44 ± 0.94 μM Trolox/g) and total polyphenols (5, 29 ± 0.34 and 9.12 ± 0.37mgGA/g). Some of the carotenoids identified by HPLC-MS in both fruits were lutein, α and β-carotene, phytoene and lycopene. The optimum bend was goldenberry 0.83 and purple passion fruit 0.17.

Effect of Carrier Agents on Quality Parameters of Spray-Dried Encapsulated Diosgenin Powder and the Optimization of Process Parameters

Fenugreek seeds are a rich source of bioactive compounds, such as diosgenin, which is one of the most crucial steroidal sapogenins emerging in the field with its spectacular health benefits. Plant-based diosgenin is bitter in taste and has remarkably low consumption levels, making it unable to fulfil the role of improving health benefits. Diosgenin is spray dried to mask bitterness and astringent flavors with two different wall materials, such as maltodextrin (MD) and whey protein concentrate (WPC), separately. The spray-drying condition of the selected optimization process was inlet air temperature (IAT 150-170 °C), feed flow rate (FFR 300-500 mL/h), and carrier agent concentration (CAC 10-20%). The optimization of the process variable was conducted for producing optimized encapsulated diosgenin powder (EDP) with both MD and WPC. The selected parameters, such as yield, encapsulation efficiency, moisture content, antioxidant activity, hygroscopicity, and solubility, are investigated in this current work. Based on the experimental results, the significant R² values depict the model fitting to the responses. EDP revealed an optimization condition at 170 °C IAT, 500 mL/h FFR, and 20% CAC for MD and WPC. The highest responses were observed with WPC-EDP, such as yield at 82.25%, encapsulation efficiency at 88.60%, antioxidant activity at 53.95%, and hygroscopicity at 12.64%. MD-EDP revealed higher solubility at 96.64% and moisture content at 2.58%. EDP was studied using micrographs and diffractograms for the optimized samples, which revealed a smooth and dented surface with an amorphous nature for MD-EDP and WPC-EDP, respectively. EDP exhibited acceptable powder properties with regard to fulfilling the set purpose. EDP can be a better potential ingredient in different food matrices to act as a delivery vehicle for various health aliments.

Spray dried date fruit extract with a maltodextrin/gum arabic binary blend carrier agent system: Process optimization and product quality

Bioactive compounds can be protected from degradation through encapsulation, increasing their bioavailability and shelf life. Spray drying is an advanced encapsulation technique mainly used for the processing of food-based bioactives. In this study, Box-Behnken design (BBD)-based response surface methodology (RSM) was used to study the effects of combined polysaccharide carrier agents and other spray drying parameters on encapsulating date fruit sugars obtained from a supercritical assisted aqueous extraction. The spray drying parameters were set at various levels: Air inlet temperature (150-170 °C), feed flow rate (3-5 mL/min), and carrier agent concentration (30-50 %). Under the optimized conditions (inlet temperature of 170 °C, the feed flow rate of 3 mL/min, and carrier agent concentration of 44 %), a maximum sugar powder yield of 38.62 % with 3.5 % moisture, 18.2 % hygroscopicity and 91.3 % solubility was obtained. The tapped density and particle density of the dried date sugar were estimated as 0.575 g cm-3 and 1.81 g cm-3, respectively, showing its potential for easy storage. In addition, scanning electron microscope (SEM) and X-ray diffraction (XRD) analysis revealed better microstructural stability of the fruit sugar product, which is essential for commercial applications. Thus, the hybrid carrier agent system (maltodextrin and gum arabic) can be considered a potential carrier agent for producing stable date sugar powder with longer shelf-life and desirable characteristics in the food industry.

Microencapsulation of Carotenoid-Rich Extract from Guaraná Peels and Study of Microparticle Functionality through Incorporation into an Oatmeal Paste

The peels of guaraná (Paullinia cupana) fruit contain abundant carotenoid content, which has demonstrated health benefits. However, these compounds are unstable in certain conditions, and their application into food products can be changed considering the processing parameters. This study aimed to encapsulate the carotenoid-rich extract from guaraná peels by spray drying (SD), characterize the microparticles, investigate their influence on the pasting properties of oatmeal paste, and evaluate the effects of temperature and shear on carotenoid stability during the preparation of this product. A rheometer with a pasting cell was used to simulate the extrusion conditions. Temperatures of 70, 80, and 90 °C and shear rates of 50 and 100 1/s were the parameters evaluated. Microparticles with a total carotenoid content between 40 and 96 µg/g were obtained. Over the storage period, carotenoid stability, particle size, color, moisture, and water activity varied according to the core:carrier material proportion used. Afterward, the formulation SD1:2 was selected to be incorporated in oatmeal, and the paste viscosity was influenced by the addition of this powder. β-carotene retention was higher than that of lutein following the treatment. The less severe treatment involving a temperature of 70 °C and a shear rate of 50 1/s exhibited better retention of total carotenoids, regardless of whether the carotenoid-rich extract was encapsulated or non-encapsulated. In the other treatments, the thermomechanical stress significantly influenced the stability of the total carotenoid. These results suggest that the addition of encapsulated carotenoids to foods prepared at higher temperatures has the potential for the development of functional and stable products.

Production of encapsulated (25R)-Spirost-5-en-3β-ol powder with composite coating material and its characterization

The potential of the (25R)-Spirost-5-en-3β-ol (diosgenin) is underutilized due to its astringent mouthfeel and aftertaste. To make the consumption more, this research rivets over the use of suitable techniques for encapsulating the diosgenin to use its health benefits for preventing the health disorders. The (25R)-Spirost-5-en-3β-ol(diosgenin) is gaining popularity in the food market by proving its potential health benefits. This study rivets over the encapsulation of diosgenin due to its high bitter taste which restricts its incorporation in functional foods. Maltodextrin and whey protein concentrates were used as the carrier for encapsulating diosgenin at varying concentrations from 0.1 to 0.5 % and evaluated for powder properties. The optimal conditions were obtained based on the most suited data ranged from the selected properties for the powder. The spray dried 0.3% diosgenin powder produced most suitable properties for powder recovery, encapsulation efficiency, moisture content, water activity, hygroscopicity, and particle size as 51.69-72.18%, 54.51-83.46%, 1.86-3.73%, 0.38-0.51, 10.55-14.08% and 40.38-88.02 μm respectively. The significance of this study relies on the more and better utilization of the fenugreek diosgenin in edible form by masking the bitterness. After encapsulation the spray dried diosgenin is more accessible in powder format with edible maltodextrin and whey protein concentrate. The spray dried diosgenin powder could be a potential agent that fulfils nutritional demands along with protection from some chronic health perturb.

Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized-bed method

This study aimed to investigate the effect of different ethanol/water solvents on phenolic compound extraction and microencapsulated extract of date pit powder. The highest and the lowest amounts of total phenolic compounds were 742.37 and 236.07 mg GAE/g dm, respectively, observed in water-ethanol composite solvent (25% W: 75% E) and water solvent (100% W). In this regard, the highest and lowest values of IC50 were 6.83 and 0.90 μg/ml, measured in water solvent (100% W) and water-ethanol solvent (25% W: 75% E), respectively. In the second phase, using maltodextrin (10%, 20%, and 30% W/V) as the first layer, date pit extract was microencapsulated. Alhagi maurorum gum (10%, 20%, and 30% W/V) as the second layer and medium-chain triglycerides (MCT oil) (15% W/W) as the third layer were used by a fluidized-bed drying technique. By increasing temperature, the microencapsulated extract powder solubility was increased as well. In contrast, the moisture content, bulk density, tapped density, and compressibility index decreased. By increasing temperature, the maltodextrin and A. maurorum gum concentration, the coating efficiency, and the loading capacity of the samples increased initially and decreased eventually. Moisture content, powder solubility, bulk density, and compressibility index increased, with increasing maltodextrin concentration, however, tapped density decreased. The optimal physicochemical properties of the phenolic compounds' microcapsules were determined at 45°C and at a concentration of 20% of each of the maltodextrin and A. maurorum gum. According to scanning electron images, the powder particles were spherical and had a relatively smooth surface. Notably, the release rate of phenolic compounds reached its maximum (64%) after 24 h.

In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model

β-carotene is a carotenoid with provitamin A activity and other health benefits, which needs to become bioavailable upon oral intake to exert its biological activity. A better understanding of its behaviour and stability in the gastrointestinal tract and means to increase its bioavailability are highly needed. Using an in vitro gastrointestinal digestion method coupled to an intestinal cell model, we explored the stability, gastrointestinal bioaccessibility and cellular uptake of β-carotene from microparticles containing carotenoid extracts derived from mango by-products. Three types of microparticles were tested: one with the carotenoid extract as such, one with added inulin and one with added fructooligosaccharides. Overall, β-carotene was relatively stable during the in vitro digestion, as total recoveries were above 68 %. Prebiotics in the encapsulating material, especially inulin, enhanced the bioaccessibility of β-carotene almost 2-fold compared to microparticles without prebiotics. Likewise, β-carotene bioaccessibility increased proportionally with bile salt concentrations during digestion. Yet, a bile salts level above 10 mM did not contribute markedly to β-carotene bioaccessibility of prebiotic containing microparticles. Cellular uptake experiments with non-filtered gastrointestinal digests yielded higher absolute levels of β-carotene taken up in the epithelial cells as compared to uptake assays with filtered digests. However, the proportional uptake of β-carotene was higher for filtered digests (24 - 31 %) than for non-filtered digests (2 - 8 %). Matrix-dependent carotenoid uptake was only visible in the unfiltered medium, thereby pointing to possible other cellular transport mechanisms of non-micellarized carotenoids, besides the concentration effect. Regardless of a filtration step, inulin-amended microparticles consistently resulted in a higher β-carotene uptake than regular microparticles or FOS-amended microparticles. In conclusion, encapsulation of carotenoid extracts from mango by-products displayed chemical stability and release of a bioaccessible β-carotene fraction upon gastrointestinal digestion. This indicates the potential of the microparticles to be incorporated into functional foods with provitamin A activity.

Biocolorants in food: Sources, extraction, applications and future prospects

Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed.

Microencapsulation of steroidal saponins from agave sap concentrate using different carriers in spray drying

Concentrated agave sap is a product with in vivo proven hypocholesterolemic and hypoglycemic activities, as well as in vitro anticancer potential. In the present work, a factorial design was used to determine the suitable drying conditions of concentrated agave by studying the effect of inlet temperature (150 °C, 180 °C and 210 °C) and the type of carrier agent (maltodextrin, hydroxypropyl methylcellulose, guar gum and xanthan gum). The response variables for each treatment were the product recovery and microencapsulated saponins. Further characterization of concentrated agave powders was performed: solubility in water, hygroscopicity, moisture content, tap density, bulk density, Carr's index followability and morphology by scanning electron microscopy analysis. The hydroxypropyl methylcellulose proved to improve physicochemical properties and enhance product yield, using 210 °C inlet temperature and a mix of carrier agents of maltodextrin/hydroxypropyl methylcellulose/xanthan gum at 50/48.5/1.5 (w/w/w) proportion exhibited the highest saponin recovery of 53.81%. Moreover, different carrier agents in powders revealed two shapes, regular spherical shape with smooth surface and collapsed shapes. The use of polymers excipients helped to decrease the stickiness of the desired product and enhanced the powder stability and microencapsulation of the steroidal saponins.

Storage Stability and In Vitro Bioaccessibility of Microencapsulated Tomato (Solanum Lycopersicum L.) Pomace Extract

Tomato pomace is rich in carotenoids (mainly lycopene), which are related to important bioactive properties. In general, carotenoids are known to react easily under environmental conditions, which may create a barrier in producing stable functional components for food. This work intended to evaluate the storage stability and in vitro release of lycopene from encapsulated tomato pomace extract, and its bioaccessibility when encapsulates were incorporated in yogurt. Microencapsulation assays were carried out with tomato pomace extract as the core material and arabic gum or inulin (10 and 20 wt%) as wall materials by spray drying (160 and 200 °C). The storage stability results indicate that lycopene degradation was highly influenced by the presence of oxygen and light, even when encapsulated. In vitro release studies revealed that 63% of encapsulated lycopene was released from the arabic gum particles in simulated gastric fluid, whereas for the inulin particles, the release was only around 13%. The feed composition with 20% inulin showed the best protective ability and the one that enabled releasing the bioactives preferentially in the intestine. The bioaccessibility of the microencapsulated lycopene added to yogurt increased during simulated gastrointestinal digestion as compared to the microencapsulated lycopene alone. We anticipate a high potential for the inulin microparticles containing lycopene to be used in functional food formulations.

Effects of spray-drying parameters on physicochemical properties of powdered fruits

This review features different powdered fruits with optimal storage stability and physiochemical parameters. Spray-drying parameters, such as temperatures and flow rate, can affect the physical properties of powders. Carrier agents provide powders with various favorable qualities, e.g. good flow rate. Commercial spray-drying of fruit juice knows different carrier agents. The review involved scientific and methodological publications, conference papers, patents, regulatory papers, and Internet resources. They were subjected to grouping, categorization, comparative analysis, and consolidation. Inlet temperature, maltodextrin concentration, and air flow rate of spray-drying increased the powder yield but decreased the moisture content. Inlet temperature, maltodextrin concentration, and feed flow rate affected the solubility. Effects of atomization rate, air flow rate and free flow rate were assessed in terms of yield, moisture content, hygroscopicity, and solubility. The article introduces the fundamentals of spray-drying and describes the effect of each spray-drying parameter on the powder quality. The list of parameters included inlet air temperature, atomization rate, air flow, and feed flow rate. We also evaluated the impacts of various carrier agents on the powder quality. The article contributed to a better understanding of how variable parameters affect the quality of food powders. The results provide the food industry with better choice options to adopt certain parameters for specific production needs.

Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder

In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L *, a *, and b * values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035-3,271 cm-1) and MD (930-3,220 cm-1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.

Microencapsulation of Renealmia alpinia (Rottb.) Maas pulp pigment and antioxidant compounds by spray-drying and its incorporation in yogurt

Renealmia alpinia (Rottb.) Maas pulp was processed by spray drying using Maltodextrin (MDX), and Gum Arabic (GA), and the mixture of both encapsulating agents (MDX-GA). Yield, moisture, water activity (a _w ), apparent and bulk densities, size and morphology of capsules, color, and antioxidant potential (antioxidant activity, total carotenoids, and phenolic compounds) were analyzed. The encapsulates were incorporated as pigments in yogurt and the stability of antioxidant compounds (1, 7, 14, 21, and 28 days of storage) and the sensory properties were evaluated. The yields of all formulations (MDX, GA, MDX-GA) were around 17.86% with low moisture and a _w range values (2.62-3.29% and 0.276-0.309, respectively). The microcapsules presented multiples particle sizes (0.67-27.13 µm) with irregular and smooth surfaces. Furthermore, these capsulates preserved yellow color and the retention of carotenoids was significantly higher with MDX (34.12 mg/100 g of powder), while the phenolic compounds and antioxidant activity increased with GA (474.17 mg GAE/100 g and 552.63 mg TE/100 g of powder, respectively). The main compounds β-carotene and gallic acid were identified and quantified in positive and negative mode respectively using LC-MS/MS. Finally, the addition of the encapsulated pigments to yogurt allowed to obtain a yellow coloration and the yogurt added with MDX-GA presented the best formulation with not significant changes in antioxidant activity and acceptable sensory attributes up 28 days of storage.

Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food

A functional food based on blends of carbohydrate polymers and active ingredients was prepared by spray drying. Inulin (IN) and maltodextrin (MX) were used as carrying agents to co-microencapsulate quercetin as an antioxidant and Bacillus clausii (Bc) as a probiotic. Through a reduced design of experiments, eleven runs were conducted and characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), and modulated differential scanning calorimetry (MDSC). The physical characterizations showed fine and non-aggregated powders, composed of pseudo-spherical particles with micrometric sizes. The observation of rod-like particles suggested that microorganisms were microencapsulated in these particles. The microstructure of the powders was amorphous, observing diffraction peaks attributed to the crystallization of the antioxidant. The glass transition temperature (Tg) of the blends was above the room temperature, which may promote a higher stability during storage. The antioxidant activity (AA) values increased for the IN-MX blends, while the viability of the microorganisms increased with the addition of MX. By a surface response plot (SRP) the yield showed a major dependency with the drying temperature and then with the concentration of IN. The work contributes to the use of carbohydrate polymers blends, and to the co-microencapsulation of active ingredients.

Hydrogen sulfide treatment increases the antioxidant capacity of fresh Lingwu Long Jujube (Ziziphus jujuba cv. Mill) fruit during storage

Hydrogen sulfide (H₂S) has been identified as an important gaseous signal molecule in plants. Here, we investigated the effects of H₂S on postharvest senescence and antioxidant metabolism of Lingwu Long Jujube (Ziziphus jujuba cv. Mill) fruits (LLJF). Fumigation of Jujube fruits with H₂S released from 0.4 mm NaHS could significantly prolong the postharvest shelf life of jujube fruits, reduce the decay rate of fruit, the weight loss of fruit, and inhibit the fruit loss, hardness, color, soluble solids, and titratable acidity. Compared with the control group, exogenous H₂S fumigation significantly decreased the loss of chlorophyll, carotenoids, soluble protein, ascorbic acid, phenols, and flavonoids in jujube fruits during post-harvest storage. At the same time, H₂S could significantly delay the accumulation of malondialdehyde (MDA), hydrogen peroxide (H₂O₂) and superoxide anion (O₂^∙−) and promote catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), peroxidase (POD) activity, and inhibit polyphenol oxidase (PPO) activity. To summarize, H₂S can effectively alleviate postharvest senescence and decay of jujube fruits by regulating the ROS accumulation and antioxidant enzymes, and prolong the storage period of postharvest.

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H₂S treatment could significantly prolong the postharvest shelf life of jujube fruits.

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H₂S could significantly delay the accumulation of MDA, H₂O₂ and O₂^∙− during storage of jujube fruits.

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H₂S treatment promote CAT, SOD, APX, POD activity, and inhibit PPO activity during storage of jujube fruits.

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Provides a new method for storage of post-harvest jujube fruits.

Preservation of duck eggs through glycerol monolaurate nanoemulsion coating

Duck eggs have a short storage life. In this study, water-washed duck eggs and glycerol monolaurate (GML) coated duck eggs were stored at 25 °C for 70 days (away from light). The water-washed duck eggs started to lose weight from the 4th week. At the same time, Haugh unit and egg yolk index of the water-washed duck eggs started decreasing. The normal GML coating solution (NGML), the higher concentration GML diluent (HGML), and the lower concentration GML diluent (LGML) showed different preservation effects. Among them, NGML showed the strongest protection effect against spoilage of duck eggs. After 70-days storage, the weight loss rate of the NGML coated duck eggs was <6%, which was 4 times lower than that of the water-washed duck eggs; the Haugh unit and the surface morphology were also better than that of the water-washed duck eggs. Furthermore, the total colonies in NGML coated sample was >4 log CFU/g less than that was found in the water-washed samples (Control). The HGML and LGML coating agents were less effective but they might be suitable for the short storage of duck eggs due to the lower cost. Overall, this study provides a sound basis for the preparation and utilization of GML coating solution. The GML coating method is able to extend the shelf life of duck eggs by more than 6 weeks.

Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt

Although Saccharomyces cerevisiae has shown potential utilization as a bio-vehicle for encapsulation, there are no reports about the functionality of natural colorants encapsulated using yeast cells. The main objectives of this study were to produce natural food coloring by encapsulating extracts from grape pomace (GP) and jabuticaba byproducts (JB) in brewery waste yeast and evaluate the functionality of the pigments by their incorporation into yogurts. Particles produced by the encapsulation of extracts from GP and JB in S. cerevisiae using 5% of yeast had the highest encapsulation efficiencies for both anthocyanins (11.1 and 47.3%) and phenolic compounds (67.5 and 63.6%), the highest concentration of both bioactives during storage and stable luminosity. Yogurts showed a pseudoplastic behavior and were considered weak gels. Colored yogurts had acceptance indexes between 73.9 and 81.4%. This work evidenced the utilization of enriched yeasts as coloring agents and interesting additives for the production of functional foods.

Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin

Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk's phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physical properties of the microparticles greatly changed with the drying techniques. This study revealed that the phenolic compounds of the cornsilk extract can be successfully encapsulated and valorized.

Sugar beet powder production using different drying methods, characterization and influence on sensory quality of cocoa-hazelnut cream

The sugar beet powders were produced by oven drying, freeze drying and spray drying methods. Spray-dried powder had spherical particles with smooth surfaces while powders obtained from other methods exhibited flaky shape of particles with irregular surface properties. Freeze drying led to higher porosity, higher phenolic content (466.08 ± 52.71 mmol GAE/g sample) and better flowability (lower angle of repose value) while spray-dried powder depicted better solubility and higher score in overall acceptability in sensory analyses when compared to other powder samples. Oven dried sugar beet powders exhibited the darkest color and lowest score in overall acceptability in sensory analysis. When the sensory attributes and powder properties are considered, spray-dried sugar beet powders might be more appropriate as a functional ingredient to be used in food formulations. On the other hand, more dietary fibre (12.45 ± 2.42 g/100 g powder) and more phenolics containing freeze-dried powders with better color attributes might be better choice in terms of functional properties. This study might be an attractive proposal for developing confectionery products enriched with whole sugar beet powder which have natural bio active substances to fulfill today's increasingly demanding consumer expectations.

Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff

Berry pomace, rich in polyphenols, especially anthocyanins, accumulates during the production of red juices. Pomace from chokeberry (Aronia melanocarpa Michx.), bilberry (Vaccinium myrtillus L.), and elderberry (Sambucus nigra L.) represent good sources of coloring foodstuffs. Pomace powders (PP) were prepared by milling the seedless fractions of the three dried berry pomaces (50 °C, 8 h). Techno-functional properties of the powders such as particle size distribution, bulk density, sedimentation velocity, and swelling capacity were determined to evaluate the powders for possible food applications. Total anthocyanin content was quantified by UHPLC-DAD before and during a storage experiment to monitor the degradation of anthocyanins in the PP and in a yogurt model application. The high content of phenolic compounds and the still intact cell structure ensured high stability of anthocyanins over 28 days of storage. In the model application, color saturation was stable over the whole storage time of 14 days. Regarding the techno-functional properties, only a few differences between the three PP were observed. The particle size of elderberry PP was larger, resulting in lowest bulk density (0.45 g/mL), high cold-water solubility (16.42%), and a swelling capacity of 10.16 mL/g dw. Sedimentation velocity of the three PP was fast (0.02 mL/min) due to cluster formation of the particles caused by electrostatic and hydrophobic properties. Compared to other high-intensity coloring foodstuffs, the use of PP, showing acceptable color stability with potential health-promoting effects, represents a wide applicability in different food applications and especially in products with a longer shelf-life.

Supercritical CO2 Extraction and Microencapsulation of Lycopene-Enriched Oleoresins from Tomato Peels: Evidence on Antiproliferative and Cytocompatibility Activities

Tomato peels are used as a valuable material to extract lycopene-rich oleoresins by supercritical CO₂ extraction. The extraction involves continuous circling of CO₂ to the extractor after removing the solute in the separators, S40 and S45, where the solvent power of the CO₂ is reduced by reducing pressure down to 20 MPa in S40 and 5 MPa in S45, respectively, leading to two extracts. Lycopene is found to be the major compound, representing 93% and 76% of the total carotenoids in S40 and S45 extracts, respectively. The two extracts are microencapsulated in whey protein concentrate and acacia gum by complex coacervation and freeze-drying, leading to corresponding P40 and P45 powders, with antioxidant activity of 8.57 ± 0.74 and 9.37 ± 0.48 mMol TEAC/g DW in P40 and P45, respectively. Different structural and morphological patterns are observed, with finer microparticles of 1–2 µm in P45. Both powders show dose and time-dependent antiproliferative activity. The half-maximal inhibitory concentration values are 100 µg/mL for P40 and 750 µg/mL for P45 sample, indicating a higher antiproliferative effect of P40 over P45 in HT-29 cell culture. The powders have an extended range of cytocompatibility, up to 1000 µg/mL, in L929 normal cells, stimulating the cell growth. Lycopene retention is tested, and values of 48% and 29% in P40 and P45 are found after 21 days at 25 °C, with the degradation rate in P45 significantly higher, due to the higher content of the surface lycopene, which favored its degradation.

Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) Powder

The physicochemical and technofunctional properties and antioxidant capacity of freeze-dried "Wonderful" pomegranate juice powder (PJP), produced with different carrier agents, were investigated. Powders were produced using maltodextrin, gum Arabic, and waxy starch as carrier agents and characterised by scanning electron microscopy (SEM) and particle size distribution. Results showed that PJP produced with maltodextrin had the highest yield (46.6%), followed by gum arabic (40.6%), while waxy starch had the least yield (35.4%). Powders produced with maltodextrin (96.5%) and gum arabic (96.1%) were highly soluble, which indicates better reconstitution properties. Waxy starch-added PJP had the lowest hygroscopicity (4.7%), which offers good stability during storage and a lower degree of caking compared to maltodextrin (10.2%) and gum arabic (12.6%) powders. Powders obtained from maltodextrin and gum arabic exhibited larger particle diameters ranging between 12 to 120 µm while the lowest particle diameter range was with powders formed from waxy starch (8-40 µm). Freeze-dried pomegranate powder produced with maltodextrin retained more redness (a*) by approximately 44%, compared to gum arabic. Similarly, PJP with maltodextrin and gum arabic had higher total soluble solids (10.3 and 10.4 °Brix), respectively. Total anthocyanin content was 54% more in PJP with maltodextrin than waxy starch PJP. Similarly, the powder produced with maltodextrin had higher radical scavenging activity (33.19 mM TE/g dry matter; DM) compared to gum arabic (28.45 mM TE/g DM) and waxy starch (26.96 mM TE/g DM). Overall, maltodextrin reflected the most suitable carrier agent to produce PJP.

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided.