Production by spray chilling and characterization of solid lipid microparticles loaded with vitamin D 3

An efficient co-delivery system based on multilayer structural nanoparticles for programmed sequential release of resveratrol and vitamin D3 to combat dextran sodium sulfate-induced colitis in mice

Multilayer structural nanoparticles (MSNPs) fabricated by layer-by-layer self-assembly were used for the co-encapsulation of resveratrol (Res) and vitamin D3 (Vd). Res and Vd co-encapsulated MSNPs (Res-Vd-MSNPs) were evaluated by appearance, morphology, particle size, ζ potential and encapsulation efficiency (EE). The results showed that Res-Vd-MSNPs were spherical in shape with a particle size of 625.4 nm and a surface charge of +26.1 mV. The EE of Res and Vd was as high as 93.6 % and 90.8 %, respectively. Res-Vd-MSNPs exhibited better stability and lower degradation rate in simulated gastric fluid, allowing the programmed sequential release of Vd and Res in simulated intestinal fluid and simulated colonic fluid, which was also confirmed by in vivo fluorescence imaging of mice. In addition, Res-Vd-MSNPs effectively alleviated the clinical symptoms of dextran sulfate sodium salt (DSS)-induced colitis in mice, including weight loss, diarrhea and fecal bleeding, and it especially exerted a preventive effect on DSS-induced colon tissue damage and colon shortening. Furthermore, Res-Vd-MSNPs suppressed the expression of anti-inflammatory cytokines such as TNF-α, IL-1β and IL-6 and ameliorated DSS-induced oxidative damage, decreased colonic myeloperoxidase (MPO) and nitric oxide (NO) activities and elevated glutathione (GSH) level in DSS-treated mice. This study illustrated that MSNPs were potential carriers for developing the co-delivery system for the synergistic prevention and treatment of ulcerative colitis.

Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility

The aim of this work was to produce tucumã oil (PO) microparticles using different encapsulation methods, and to evaluate their properties, storage stability and bioaccessibility of the encapsulated β-carotene. Gum Arabic was used as carrier for spray drying (SD), while vegetable fat was the wall material for spray chilling (SC) and the combination of the methods (SDC). Powders were yellow (hue angle around 80°) and presented particles with small mean diameters (1.57-2.30 µm). PO and the microparticles possess high β-carotene contents (∼0.35-22 mg/g). However, some carotenoid loss was observed in the particles after encapsulation by SD and SDC (around 20%). After 90 days of storage, SDC particles presented the lowest degradation of total carotenoids (∼5%), while SD samples showed the highest loss (∼21%). Yet, the latter had the lowest contents of conjugated dienes (4.1-5.3 µmol/g) among treatments. At the end of simulated digestion, PO and the microparticles provided low β-carotene bioaccessibility (<10%), and only SC increased this parameter compared to the pure oil. In conclusion, carotenoid-rich microparticles with attractive color were obtained through microencapsulation of PO by SD, SC and SDC, revealing their potential as natural additives for the development of food products with improved nutritional properties. The SC method stood out for providing microparticles with high carotenoid content and retention, high oxidative stability, and improved β-carotene bioaccessibility.

Encapsulation of Lactobacillus acidophilus in solid lipid microparticles via cryomilling

We herein delved into the microencapsulation of Lactobacillus acidophilus (LA) into solid lipid microparticles (SLMs) via the cryomilling technique. For this aim, a frozen lipid mixture containing LA was pulverized at different times (7, 14, 21, 28, and 35 min) using a cryogenic mixer mill to produce probiotic-loaded SLMs. The impacts of different cryomilling durations on the SLMs properties (morphology, particle size, water activity, polymorphism, crystallinity, and thermal behavior) and the viability of LA were evaluated. Microencapsulation improved the viability of LA in simulated gastrointestinal fluids, heat stress, and different concentrations of salt and sucrose. SLMs also were suitable to be incorporated into foods. However, once the cryomilling time was prolonged, the viability of encapsulated LA declined, and particle size grew. The cryomilling technique showed great potential as an alternative approach for encapsulation due to the lack of solvent, short processing time, and simplicity.

Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations

Background

The increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and practical foods. Bioactive ingredients can be an alternative for healthy food choices; however, most functional compounds are sensitive to the adverse conditions of processing and digestive tract, impairing its use in food matrices, and industrial-scale applications. Microencapsulation by spray chilling can be a viable alternative to reduce these barriers in food processing.

Scope and approach

This review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed. The feasibility and stability of encapsulated bioactive ingredients in food matrices and the bioavailability in vitro of solid lipid microparticles produced by spray chilling are also discussed.

Main findings and conclusions

Research on the microencapsulation of bioactive ingredients by spray chilling for use in foods has shown the effectiveness of this technique to encapsulate bioactive compounds for application in food matrices. Solid microparticles produced by spray chilling can improve the stability and bioavailability of bioactive ingredients. However, further studies are required, including the use of lipid-based encapsulating agents, process parameters, and novel formulations for application in food, beverages, and packaging, as well as in vivo studies to prove the effectiveness of the formulations.

Analytical validation of an ultraviolet-visible procedure for determining vitamin D3 in vitamin D3-loaded microparticles and toxigenetic studies for incorporation into food

Vitamin D is a water-insoluble compound presented in two main forms (D₂ and D₃), susceptible to environmental conditions. Microencapsulation is an alternative to supplements and preserve vitamin D properties in foods. Entrapment efficiency (EE) is the main property to evaluate the encapsulation effectiveness and therefore it is of interest the study of analytical methods for the identification and quantification of this compound within the particle. This paper describes a low cost UV-Vis methodology validation to the identification and quantification of vitamin D₃ in microparticles produced by hot homogenization. The method was validated following the International Conference on Harmonization (ICH) guidelines. To guarantee safe application in foodstuff, microparticles toxigenicity was evaluated with Allium cepa L. in vivo model, showing no cytotoxic nor genotoxic potential. High entrapment efficiency was obtained, the results also demonstrated that the concentration of vitamin D₃ in microparticles can be safely accessed by the validated method.

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.

Progresses in Food Packaging, Food Quality, and Safety-Controlled-Release Antioxidant and/or Antimicrobial Packaging

Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time-temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.

Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique

Vitamin-B12 or cyanocobalamin is an essential micronutrient, so it must be supplied by diet. However, vitamin-B12 is found just in foods derived from animals and it is sensitive of many factors. Due to the unrelenting increase of people with deficiency in vitamin-B12 and easy degradation of this vitamin when subjected to adverse conditions, the aim of this research was to produce solid lipid microparticles (SLM) loaded with vitamin-B12 using the spray chilling technique. It was produced 6 SLM (with 0.1 and 1% vitamin and 0, 2.5 and 5% of lecithin) that were analyzed for optical and scanning electron microscopy, size and particles size distribution, water activity, instrumental color, X-ray diffraction, yield and encapsulation efficiency, release profile, besides free and encapsulated vitamin stability for 120 days. It was reported that the SLM presented a spherical shape and smooth surfaces, medium size values varying from 13.28 to 26.99 μm. The yield and encapsulation efficiency values within the range of 80.7 to 99.7% and from 76.7 to 101.1%, respectively. The encapsulation promoted better protection of vitamin-B12 (>91.1% for all formulations after 120 days of storage) when compared to the free one (75.2%). In addition, it was observed a good effect of the presence of soya lecithin in formulations; it promoted a more controlled release of vitamin-B12 in fluids and also shown better stability results. The spray chilling encapsulation technique proved to be a promising alternative, since it protected vitamin-B12 without the necessity of using high temperatures or organic solvents to encapsulate it, besides having a low cost.

Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes

Dietary supplements and foods for special medical purposes are special medical products classified according to the legal basis. They are regulated, for example, by the European Food Safety Authority and the U.S. Food and Drug Administration, as well as by various national regulations issued most frequently by the Ministry of Health and/or the Ministry of Agriculture of particular countries around the world. They constitute a concentrated source of vitamins, minerals, polyunsaturated fatty acids and antioxidants or other compounds with a nutritional or physiological effect contained in the food/feed, alone or in combination, intended for direct consumption in small measured amounts. As nanotechnology provides "a new dimension" accompanied with new or modified properties conferred to many current materials, it is widely used for the production of a new generation of drug formulations, and it is also used in the food industry and even in various types of nutritional supplements. These nanoformulations of supplements are being prepared especially with the purpose to improve bioavailability, protect active ingredients against degradation, or reduce side effects. This contribution comprehensively summarizes the current state of the research focused on nanoformulated human and veterinary dietary supplements, nutraceuticals, and functional foods for special medical purposes, their particular applications in various food products and drinks as well as the most important related guidelines, regulations and directives.

Solid lipid microparticles loaded with cinnamon oleoresin: Characterization, stability and antimicrobial activity

Cinnamon bark oleoresin (CO) is a natural flavoring that has several biological properties and can act as an antimicrobial agent. However, oleoresins are susceptible to degradation by light, oxygen and temperature. Thus, the objective of this work was the production and characterization of microparticles loaded with CO obtained by the spray chilling technique. Hardfat (PH) and palm oil (PO) were used as carriers in different proportions: 100:0; 80:20; 60:40, respectively. The active concentration was 1 and 2%. Solid lipid microparticles (SLM) were stored at 25 and 45°C having their polymorphism, retention capacity of the volatile compounds and antimicrobial capacity assessed over 28 days. CO presented cinnamaldehyde (Cn), O-methoxy cinnamaldehyde (OmCn) and coumarin (Co) as the major volatile components. The minimum inhibitory concentration (MIC) of the CO against molds, yeasts and Gram-negative bacteria was of 0.1% (v/v), for every microorganism. In the SLM characterization there was a significant size variation, with a mean diameter (d 0.5) in the range of 8-72 μm. Most of the formulations showed crystals in the polymorphic form β '. The formulation containing only PH as the carrier agent and 2% CO was able to better retain the volatile compounds. During the storage period, formulations F2 and F3, containing proportions of HP and OP of 80:20 and 60:40, respectively, and 2% CO, showed the best stabilities in relation to the concentration of Cn. The antimicrobial activity of the SLM against Candida pseudointermedia and Penicillium paneum, evaluated by the diameter of inhibition zone, increased over the 28 days of storage.

Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride complex using hydrophobic materials: Feasibility and characterization of microcapsules

A moisture-sensitive 2-acetyl-1-pyrroline zinc chloride complex (2AP-ZnCl₂) was successfully encapsulated by spray-chilling, using a hydrophobic moisture barrier as a practical way to protect the complex and to help facilitate its general use in food applications. Use of octacosane as wall material provided a flavor retention of 65.3%. The results from scanning electron microscopy (SEM) and X-ray micro-computed tomography (X-ray micro-CT) indicated desirable morphological characteristics of the matrix type microcapsules. Gas chromatography (GC) and absorbance spectroscopy were used for chemical quantitation of 2AP and ZnCl₂, respectively, in the microcapsules. Results revealed no degradation of 2AP occurred as a result of the encapsulation process. This study is the first to demonstrate the feasibility of producing high quality microcapsules from labile flavor complexes by spray-chilling. The use of generally recognized as safe (GRAS) substances, including 2AP and ZnCl₂, may allow for widespread commercial use of 2AP as a flavor ingredient.