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Demaman Arend G, Verruck S, Zanchett Schneider NF, Oliveira Simões CM, Tres MV, Prudêncio ES, Cunha Petrus JC, Rezzadori K. Can Storage Stability and Simulated Gastrointestinal Behavior Change the Cytotoxic Effects of Concentrated Guava Leaves Extract against Human Lung Cancer Cells? MEMBRANES 2024; 14:113. [PMID: 38786947 PMCID: PMC11123244 DOI: 10.3390/membranes14050113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 05/25/2024]
Abstract
The influence of storage stability and simulated gastrointestinal behavior of different extracts of guava leaves extracts (NC: not concentrated, and C10 and C20: concentrated by nanofiltration) was evaluated based on their total phenolic compound (TPC) contents and antioxidant activity as well as on their cytotoxic effects on A549 and Vero cells. The results showed that C10 and C20 presented high stability for 125 days probably due to their high TPC contents and antioxidant activity. The simulated gastrointestinal behavior modified their TPC contents; however, after all digestion steps, the TPC values were higher than 70%, which means that they were still available to exert their bioactivities. Additionally, the cytotoxic effects of these extracts were evaluated before and after the simulated gastrointestinal behavior or under different storage conditions. C10 presented the best selectivity indices (SI) values (IC50 Vero cells/IC50 A549 cells) at both conditions suggesting that it can be considered a potential extract to be developed as a functional food due to its resistance to the gastrointestinal digestion and storage conditions tested.
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Affiliation(s)
- Giordana Demaman Arend
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil; (G.D.A.); (J.C.C.P.)
| | - Silvani Verruck
- Department of Food Science and Technology, Federal University of Santa Catarina, Av. Ademar Gonzaga, 1346, Itacorubi, Florianópolis 88034-000, SC, Brazil; (S.V.); (E.S.P.)
| | - Naira Fernanda Zanchett Schneider
- Laboratory of Applied Virology, Department of Pharmaceutical Sciences, Federal University of Santa Catarina, Florianópolis 88035-972, SC, Brazil; (N.F.Z.S.); (C.M.O.S.)
| | - Cláudia Maria Oliveira Simões
- Laboratory of Applied Virology, Department of Pharmaceutical Sciences, Federal University of Santa Catarina, Florianópolis 88035-972, SC, Brazil; (N.F.Z.S.); (C.M.O.S.)
| | - Marcus Vinícius Tres
- Laboratory of Agroindustrial Processes Engineering—LAPE, Federal University of Santa Maria, Cachoeira do Sul 96503-205, RS, Brazil
| | - Elane Schwinden Prudêncio
- Department of Food Science and Technology, Federal University of Santa Catarina, Av. Ademar Gonzaga, 1346, Itacorubi, Florianópolis 88034-000, SC, Brazil; (S.V.); (E.S.P.)
| | - José Carlos Cunha Petrus
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil; (G.D.A.); (J.C.C.P.)
| | - Katia Rezzadori
- Department of Food Science and Technology, Federal University of Santa Catarina, Av. Ademar Gonzaga, 1346, Itacorubi, Florianópolis 88034-000, SC, Brazil; (S.V.); (E.S.P.)
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Quintriqueo-Cid A, Giménez B, Romero-Hasler P, Soto-Bustamante E, Lozano-Sánchez J, Robert P. Influence of the crystallinity on the physicochemical properties of spray-dried quercetin-inulin microparticles and their performance during in vitro digestion. Food Chem 2024; 434:137325. [PMID: 37696152 DOI: 10.1016/j.foodchem.2023.137325] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 08/10/2023] [Accepted: 08/28/2023] [Indexed: 09/13/2023]
Abstract
Encapsulation of quercetin (Q) with inulin (In) by spray-drying was performed applying a Box-Behnken design where the effect of the inlet air temperature, percentage of inulin crystallite dispersion and Q content were studied on the crystallinity index (CI). Three microparticle systems with CI between 2 % and 20 % (Q-In-2 %, Q-In-12 % and Q-In-20 %) were selected to study the CI effect on Q release during an in vitro digestion. The higher the CI of microparticles, the higher the encapsulation efficiency (76.4 %, Q-In-20 %). Surface quercetin was steadily released during the oral, gastric, and intestinal phases of the digestion. The CI of the microparticles did not influence the Q bioaccessibility values (23.1-29.7 %). The highest Q delivery occurred during the simulated colonic phase (44.4-66.4 %) due to the action of the inulinase. The controlled crystallization in spray-dried microparticles is a promising strategy for the designing of polyphenol-based microparticles with specific delivery properties.
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Affiliation(s)
- Alejandra Quintriqueo-Cid
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Independencia 81380494, Santiago, Chile; Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario de Cartuja 1807, Granada, Spain.
| | - Begoña Giménez
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Av. Victor Jara 3769, Estación Central 9170124, Santiago, Chile.
| | - Patricio Romero-Hasler
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Independencia 81380494, Santiago, Chile.
| | - Eduardo Soto-Bustamante
- Departamento de Química Orgánica y Fisicoquímica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Independencia 81380494, Santiago, Chile.
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario de Cartuja 1807, Granada, Spain.
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Independencia 81380494, Santiago, Chile.
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Avendaño-Godoy J, Miranda A, Mennickent S, Gómez-Gaete C. Intramuscularly Administered PLGA Microparticles for Sustained Release of Rivastigmine: In Vitro, In Vivo and Histological Evaluation. J Pharm Sci 2023; 112:3175-3184. [PMID: 37595752 DOI: 10.1016/j.xphs.2023.08.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 08/13/2023] [Accepted: 08/14/2023] [Indexed: 08/20/2023]
Abstract
Rivastigmine is an acetylcholinesterase (AchE) and butyrylcholinesterase (BchE) inhibitor drug approved by the US Food and Drug Administration (FDA) for the treatment of mild to moderate dementia of Alzheimer's type. However, its first-pass metabolism and gastrointestinal side effects negatively affect the tolerability and efficacy of oral therapy. These adverse effects could be avoided with the use of a sustained -release formulation as an intramuscular (IM) administration system. The objective of this work was to develop polylactic co-glycolic acid (PLGA) microparticles for the sustained release of rivastigmine and to evaluate its stability during storage, tissue tolerance, in vitro release, and in vivo pharmacokinetics after its IM administration. The microparticles were made by the solvent evaporation emulsion method. A series of formulation parameters (the type of polymer used, the amount of polymer used, the initial amount of rivastigmine, and the volume of PVA 0.1% w/v) were studied to achieve an encapsulation efficiency (EE) and a rivastigmine load of 54.8 ± 0.9% and 3.3 ± 0.1%, respectively. The microparticles, whose size was 56.1 ± 2.8 μm, had a spherical shape and a smooth surface. FT-IR analysis showed that there is no chemical interaction between rivastigmine and the polymer. PLGA microparticles maintain rivastigmine retained and stable under normal (5 ± 3 °C) and accelerated storage (25 ± 2 °C and 60 ± 5 % RH) conditions for at least 6 months. The microparticles behaved as a sustained release system both in vitro and in vivo compared to non-encapsulated rivastigmine. The IM administration of the formulation in rats did not produce significant tissue damage. However, it is necessary to reproduce the experiments with multiple doses to rule out a negative effect in terms of tolerability in chronic treatment. To the best of our knowledge, this study is the only one that has obtained the sustained release of rivastigmine from PLGA microparticles after IM administration in an in vivo model.
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Affiliation(s)
- Javier Avendaño-Godoy
- Departamento de Farmacia, Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - Arnoldo Miranda
- Escuela de Química y Farmacia, Facultad de Medicina y Ciencia, Universidad San Sebastián, Concepción, Chile
| | - Sigrid Mennickent
- Departamento de Farmacia, Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - Carolina Gómez-Gaete
- Departamento de Farmacia, Facultad de Farmacia, Universidad de Concepción, Concepción, Chile.
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Cruz-Molina AVDL, Gonçalves C, Neto MD, Pastrana L, Jauregi P, Amado IR. Whey-pectin microcapsules improve the stability of grape marc phenolics during digestion. J Food Sci 2023; 88:4892-4906. [PMID: 37905716 DOI: 10.1111/1750-3841.16806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 09/29/2023] [Accepted: 10/04/2023] [Indexed: 11/02/2023]
Abstract
Grape marc (GM) is an agri-food residue from the wine industry valuable for its high content of phenolic compounds. This study aimed to develop an encapsulation system for GM extract (GME) using food-grade biopolymers resistant to gastric conditions for its potential use as a nutraceutical. For this purpose, a hydroalcoholic GME was prepared with a total phenolics content of 219.62 ± 11.50 mg gallic acid equivalents (GAE)/g dry extract and 1389.71 ± 97.33 µmol Trolox equivalents/g dry extract antioxidant capacity, assessed through ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay. Moreover, the extract effectively neutralized reactive oxygen species in Caco-2 cells, demonstrating an intracellular antioxidant capacity comparable to Trolox. The GME was encapsulated using whey protein isolate and pectin through nano spray drying (73% yield), resulting in spherical microparticles with an average size of 1 ± 0.5 µm and a polydispersity of 0.717. The encapsulation system protected the microcapsules from simulated gastrointestinal digestion (GID), where at the end of the intestinal phase, 82% of the initial phenolics were bioaccessible compared to 54% in the free GME. Besides, the encapsulated GME displayed a higher antioxidant activity by the ferric reducing antioxidant power assay than the free extract after GID. These results show the potential of this encapsulation system for applying GME as a nutraceutical with a high antioxidant capacity and protective effect against cellular oxidation.
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Affiliation(s)
| | | | - Mafalda D Neto
- INL-International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Lorenzo Pastrana
- INL-International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Paula Jauregi
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
| | - Isabel R Amado
- INL-International Iberian Nanotechnology Laboratory, Braga, Portugal
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de Abreu Figueiredo J, Norcino LB, do Carmo EL, Campelo PH, Botrel DA, Borges SV, de Souza SM, de Oliveira CR. Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract. Food Res Int 2023; 166:112611. [PMID: 36914355 DOI: 10.1016/j.foodres.2023.112611] [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: 11/25/2022] [Revised: 02/08/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Anthocyanins from grape peel extract have several biological properties and can act as a natural colorant and antioxidant agent. However, these compounds are susceptible to degradation by light, oxygen, temperature, and the gastrointestinal tract. Thus, this study produced microstructured lipid microparticles (MLMs) containing anthocyanins by the spray chilling technique and evaluated the particle stability. trans-free fully hydrogenated palm oil (FHPO) and palm oil (PO) were used as encapsulating materials in the ratios 90:10, 80:20, 70:30, 60:40, and 50:50, respectively. The concentration of grape peel extract was 40 % (w/w) in relation to the encapsulating materials. The microparticles were evaluated for thermal behavior by DSC, polymorphism, FTIR, size distribution and particle diameter, bulk density, tapped density, flow properties, morphology, phenolic compounds content, antioxidant capacity, and retention of anthocyanins. Furthermore, the storage stability of the microparticles was investigated at different temperatures (-18, 4, and 25 °C), and the anthocyanins retention capacity, kinetic parameters (half-life time and degradation constant rate), total color difference, and visual aspects were evaluated during 90 days of storage. The resistance of MLMs to the gastrointestinal tract was also evaluated. In general, higher FHPO concentrations increased the thermal resistance of the MLMs and both showed defined peaks of β' and β forms. The FTIR analysis showed that the MLMs preserved the original forms of their constituent materials even after atomization, with interactions between them. The increase in the PO concentration directly affected the increased mean particle diameter, agglomeration, and cohesiveness, as well as lower bulk density, tapped density, and flowability. The retention of anthocyanins in MLMs ranged from 81.5 to 61.3 % and was influenced by the particle size, with a better result observed for the treatment MLM_90:10. The same behavior was observed for the phenolic compounds content (1443.1-1247.2 mg GAE/100 g) and antioxidant capacity (1739.8-1660.6 mg TEAC/100 g). During the storage, MLMs made with FHPO to PO ratios of 80:20, 70:30, and 60:40 showed the highest stability for anthocyanin retention and color changes at the three temperatures (- 18 °C, 4 °C, and 25 °C). The gastrointestinal simulation in vitro revealed that all treatments were resistant to gastric phase and maintained a maximum and controlled release in the intestinal phase, demonstrating that FHPO together with PO are effective to protect anthocyanins during gastric digestion, and can improve the bioavailability of this compound in the human organism. Thus, the spray chilling technique may be a promising alternative for the production of anthocyanins-loaded microstructured lipid microparticles with functional properties for various technological applications.
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Affiliation(s)
- Jayne de Abreu Figueiredo
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil.
| | - Laís Bruno Norcino
- Biomaterial Engineering, Federal University of Lavras, P.O. Box, 37200-900 Lavras, MG, Brazil
| | - Eloá Lourenço do Carmo
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | - Pedro Henrique Campelo
- Faculty of Agrarian Science, Federal University of Amazonas, 69077-000 Manaus, AM, Brazil
| | - Diego Alvarenga Botrel
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | - Soraia Vilela Borges
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
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Jafari S, Jafari SM, Ebrahimi M, Kijpatanasilp I, Assatarakul K. A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: Characterization, food application and in vitro gastrointestinal digestion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108068] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Corrêa-Filho LC, Santos DI, Brito L, Moldão-Martins M, Alves VD. Storage Stability and In Vitro Bioaccessibility of Microencapsulated Tomato (Solanum Lycopersicum L.) Pomace Extract. Bioengineering (Basel) 2022; 9:bioengineering9070311. [PMID: 35877362 PMCID: PMC9312032 DOI: 10.3390/bioengineering9070311] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 07/09/2022] [Accepted: 07/12/2022] [Indexed: 11/30/2022] Open
Abstract
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.
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Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.08.082] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Olive Pomace Phenolic Compounds Stability and Safety Evaluation: From Raw Material to Future Ophthalmic Applications. Molecules 2021; 26:molecules26196002. [PMID: 34641545 PMCID: PMC8512844 DOI: 10.3390/molecules26196002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/28/2021] [Accepted: 09/29/2021] [Indexed: 11/17/2022] Open
Abstract
Nowadays, increasing interest in olive pomace (OP) valorization aims to improve olive's industry sustainability. Interestingly, several studies propose a high-value application for OP extracts containing its main phenolic compounds, hydroxytyrosol and oleuropein, as therapy for ocular surface diseases. In this work, the stability and accessibility of OP total phenolic and flavonoid content, main representative compounds, and antioxidant activity were assessed under different pretreatment conditions. Among them, lyophilization and supercritical CO2 extraction were found to increase significantly most responses measured in the produced extracts. Two selected extracts (CONV and OPT3) were obtained by different techniques (conventional and pressurized liquid extraction); Their aqueous solutions were characterized by HPLC-DAD-MS/MS. Additionally, their safety and stability were evaluated according to EMA requirements towards their approval as ophthalmic products: their genotoxic effect on ocular surface cells and their 6-months storage stability at 4 different temperature/moisture conditions (CPMP/ICH/2736/99), together with pure hydroxytyrosol and oleuropein solutions. The concentration of hydroxytyrosol and oleuropein in pure or extract solutions was tracked, and possible degradation products were putatively identified by HPLC-DAD-MS/MS. Hydroxytyrosol and oleuropein had different stability as standard or extract solutions, with oleuropein also showing different degradation profile. All compounds/extracts were safe for ophthalmic use at the concentrations tested.
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Akhtar A, Aslam S, Khan S, McClements DJ, Khalid N, Maqsood S. Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021). Crit Rev Food Sci Nutr 2021; 63:2719-2737. [PMID: 34565242 DOI: 10.1080/10408398.2021.1980370] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications.
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Affiliation(s)
- Aqsa Akhtar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sadia Aslam
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | | | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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Castro-Alatorre NC, Gallardo-Velázquez T, Boyano-Orozco LC, Téllez-Medina DI, Meza-Márquez OG, Osorio-Revilla G. Extraction and Microencapsulation of Bioactive Compounds from Muicle ( Justicia spicigera) and Their Use in the Formulation of Functional Foods. Foods 2021; 10:foods10081747. [PMID: 34441525 PMCID: PMC8391918 DOI: 10.3390/foods10081747] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/21/2021] [Accepted: 07/23/2021] [Indexed: 11/16/2022] Open
Abstract
Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box–Behnken experimental design, extracting 95% of BC. Microencapsulation of muicle BC was carried out by spray drying using DE10 maltodextrin (MD) and soy protein isolate (SPI) as encapsulating agents. The best conditions for the ethanolic extraction of BC from muicle were 30 °C, 40% aqueous ethanol, and one extraction for 1 h. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) using MD as an encapsulating agent were: 160–80 °C and 10% MD in the feeding solution, and for SPI: 180–70 °C and 5% SPI in the feeding solution. Microcapsules were added to yogurt and a sensory evaluation and retention of BC during 15-day storage at 4 °C was performed. Sensory evaluation showed that yogurt with added MD microcapsules had better acceptance than that with SPI microcapsules. Based on this, a jelly with added muicle MD microcapsules was also prepared which obtained better acceptance by the judges. At the end of the storage period, yogurt with SPI microcapsules showed better retention of BC and AC than yogurts with MD microcapsules; however, products with MD microcapsules had better acceptance.
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Affiliation(s)
- Norma Cristina Castro-Alatorre
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, CP. 07738 Mexico City, Mexico; (N.C.C.-A.); (L.C.B.-O.); (D.I.T.-M.); (O.G.M.-M.)
| | - Tzayhrí Gallardo-Velázquez
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala S/N. Col. Santo Tomás, CP. 11340 Mexico City, Mexico
- Correspondence: (T.G.-V.); or (G.O.-R.); Tel.: +52-(55)-5729-6000 (ext. 62305) (T.G.-V.); +52-(55)-5729-6000 (ext. 57817) (G.O.-R.)
| | - Luis Carlos Boyano-Orozco
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, CP. 07738 Mexico City, Mexico; (N.C.C.-A.); (L.C.B.-O.); (D.I.T.-M.); (O.G.M.-M.)
| | - Darío Iker Téllez-Medina
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, CP. 07738 Mexico City, Mexico; (N.C.C.-A.); (L.C.B.-O.); (D.I.T.-M.); (O.G.M.-M.)
| | - Ofelia Gabriela Meza-Márquez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, CP. 07738 Mexico City, Mexico; (N.C.C.-A.); (L.C.B.-O.); (D.I.T.-M.); (O.G.M.-M.)
| | - Guillermo Osorio-Revilla
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, CP. 07738 Mexico City, Mexico; (N.C.C.-A.); (L.C.B.-O.); (D.I.T.-M.); (O.G.M.-M.)
- Correspondence: (T.G.-V.); or (G.O.-R.); Tel.: +52-(55)-5729-6000 (ext. 62305) (T.G.-V.); +52-(55)-5729-6000 (ext. 57817) (G.O.-R.)
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12
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Martín-Diana AB, Tomé-Sánchez I, García-Casas MJ, Martínez-Villaluenga C, Frías J, Rico D. A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid. Antioxidants (Basel) 2021; 10:antiox10060969. [PMID: 34208721 PMCID: PMC8234745 DOI: 10.3390/antiox10060969] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 12/20/2022] Open
Abstract
Wheat bran (WB) is a byproduct from the milling industry that contains bioactive compounds beneficial to human health. The aim of this work was on the one hand, increasing extractability of antioxidant and anti-inflammatory compounds (specifically ferulic acid, FA), through enzymatic hydrolysis combined with hydrothermal treatment (HT) and high hydrostatic pressure (HHP). On the other hand, enhancing the stability of final ingredient applying spray-drying (SPD) and microencapsulation (MEC). The use of HT increased FA, total phenolics (TP), and antioxidant capacity (AC) in WB hydrolysates, regardless the HT duration. However, the HT tested (30 min, HT30) produced a loss in anti-inflammatory activity (AIA). The combination of HT (15 min, HT15) with HHP increased AIA of the WB. SPD enhanced the TP yield in WB with no significant effect of inlet temperature (up to 140 °C) on phenolic profile mainly composed of trans-FA and smaller amounts of cis-FA and apigenin diglucosides. SPD caused a temperature-dependent increase in AC (160 °C > 140 °C > 130 °C). SPD inlet temperatures affected total solids yield (from 22 to 36%), with the highest values at 140 °C. The use of HHP in combination with HT resulted in >2-fold increase in total solids yield.
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Affiliation(s)
- Ana Belén Martín-Diana
- Agricultural Technological Institute of Castile and Leon (ITACyL), Government of Castile and Leon, Ctra. de Burgos Km. 119, Finca Zamadueñas, 47071 Valladolid, Spain; (M.J.G.-C.); (D.R.)
- Correspondence: ; Tel.: +34-983-41-0366
| | - Irene Tomé-Sánchez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain; (I.T.-S.); (C.M.-V.); (J.F.)
| | - María Jesús García-Casas
- Agricultural Technological Institute of Castile and Leon (ITACyL), Government of Castile and Leon, Ctra. de Burgos Km. 119, Finca Zamadueñas, 47071 Valladolid, Spain; (M.J.G.-C.); (D.R.)
| | - Cristina Martínez-Villaluenga
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain; (I.T.-S.); (C.M.-V.); (J.F.)
| | - Juana Frías
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain; (I.T.-S.); (C.M.-V.); (J.F.)
| | - Daniel Rico
- Agricultural Technological Institute of Castile and Leon (ITACyL), Government of Castile and Leon, Ctra. de Burgos Km. 119, Finca Zamadueñas, 47071 Valladolid, Spain; (M.J.G.-C.); (D.R.)
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Moro KIB, Bender ABB, da Silva LP, Penna NG. Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02665-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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14
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Wu G, Hui X, Gong X, Tran KN, Stipkovits L, Mohan MS, Brennan MA, Brennan CS. Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.072] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Benković M, Sarić I, Jurinjak Tušek A, Jurina T, Gajdoš Kljusurić J, Valinger D. Analysis of the Adsorption and Release Processes of Bioactives from Lamiaceae Plant Extracts on Alginate Microbeads. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02632-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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16
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Spray-Dried Formulations Rich in Malvidin from Tintorera Grape Wastes: Characterization, Stability, and Storage. Processes (Basel) 2021. [DOI: 10.3390/pr9030518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
This research was focused on developing means of Tintorera grape (Vitis vinifera L.) waste recovery, devising new value-added uses for that material and optimizing of anthocyanin-rich formulations by spray-drying in order to obtain novel ingredients, all for food industry use. First, the identification of phenolic compounds in Tintorera grape extracts by HPLC-DAD-ESI-MSn enabled characterization of the raw material’s health-promoting characteristics. Maintaining the spray-dried products for 4 weeks’ storage enabled study of the formulation’s loss of anthocyanins and antioxidant properties due to drying process temperatures as well as analysis of the retention and stability of such compounds under different conditions (20 and 40 °C). Tintorera grapes presented a significant amount of Malvidin 3-O-hex (5.66 mg g−1 DW). Anthocyanins in spray-dried formulations were stable for 4 weeks. Optimal conditions in the spray-dryer facilitated the products’ antioxidant capacity; for instance, using 10% maltodextrin (w:v) at 90 °C inlet temperature had a little influence on the reduction in encapsulated malvidin 3-O-hex (15%) and presented 3.35 mg GAE g−1 DW of total polyphenol contents, 98.62 µmol Trolox (FRAP assay), and 39.97 µmol Trolox (DPPH assay). Principal component analyses (PCA) showed a high degree of dependence between anthocyanin content and maintenance of antioxidant capacity during storage. These results offer a promising alternative for the industrial management of wine-making wastes in order to implement a sustainable protocol for development of Tintorera grape extracts rich in bioactive compounds for new beverages and functional foods.
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17
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Wu G, Hui X, Mu J, Brennan MA, Brennan CS. Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies. Food Res Int 2021; 141:110025. [PMID: 33641954 DOI: 10.1016/j.foodres.2020.110025] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/26/2020] [Accepted: 12/09/2020] [Indexed: 01/08/2023]
Abstract
A solution of whey protein isolate was combined with blackcurrant concentrate via spray-drying and freeze-drying techniques separately to develop novel protein ingredients, (SWB and FWB). Chemical compositions, colour profiles, total anthocyanin content and encapsulation efficacy of the protein ingredients were evaluated. An in vitro digestion process was employed to observe the changes in total phenolic content, antioxidant activity, and predictive in vitro glycaemic response of the protein ingredients. The half maximal inhibitory concentration (IC50) towards α-Amylase, and a molecular docking study on the interactions of α-Amylase with anthocyanins, were both performed to investigate the potential mechanisms of hypoglycaemic properties of these protein ingredients. The protein contents of SWB and FWB were 67.94 ± 0.47% and 68.16 ± 0.77%, respectively. Blackcurrant concentrate significantly (p < 0.001) changed the colour profiles of whey protein isolate. SWB obtained a higher total phenol content (3711.28 ± 4.36 μg/g), total anthocyanin content (85390.80 ± 162.81 μg/100 g), and greater encapsulation efficacy (99.64 ± 0.16%) than those of FWB (3413.03 ± 20.60 μg/g, 64230.24 ± 441.08 μg/100 g, and 95.43 ± 0.14%, respectively). Total phenolic content and antioxidant activities of SWB and FWB decreased after the in vitro digestion. The reducing sugar released during the in vitro digestion from SWB and FWB decreased compared with their corresponding controls (SWC and FWC). FWB (IC50 = 73.46 μg/mL) exhibited stronger α-Amylase inhibitory activity than SWB (IC50 = 81.46 μg/mL). Different anthocyanins differed from binding affinities to bind with the active sites of α-Amylase via formation of hydrogen bonds. This study suggested whey protein encapsulated-blackcurrant concentrate might be an innovative food product with improved nutritional profiles. Both spray- and freeze-drying are potential options to this encapsulation.
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Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Jianlou Mu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
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18
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Gharibzahedi SMT, Smith B. Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review. Compr Rev Food Sci Food Saf 2021; 20:1250-1279. [PMID: 33506640 DOI: 10.1111/1541-4337.12699] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 10/30/2020] [Accepted: 11/30/2020] [Indexed: 12/21/2022]
Abstract
Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives.
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Affiliation(s)
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
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19
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Quintero Quiroz J, Velazquez V, Corrales-Garcia LL, Torres JD, Delgado E, Ciro G, Rojas J. Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds ( Bixa orellana L.). Antioxidants (Basel) 2020; 9:E310. [PMID: 32294926 PMCID: PMC7222217 DOI: 10.3390/antiox9040310] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 03/30/2020] [Accepted: 04/03/2020] [Indexed: 12/21/2022] Open
Abstract
This study aimed to assess the thermal stability of the bioactive compounds from annatto seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins, and sodium caseinate as carrying materials. The 10.0% aqueous dispersions of the different proteins (carriers) were prepared and mixed with the annatto seed extract. The dispersions were then extruded into a calcium chloride solution to induce the extract encapsulation. The capsules were characterized by encapsulation efficiency, particle size, infrared transmission spectroscopy, confocal microscopy, and scanning electron microscopy (SEM). The antioxidant and antimicrobial activities, the polyphenol compounds, and bixin content from the free and encapsulated extract were assessed once stored for 12 d at different temperatures (4 °C, 25 °C, and 65 °C). The results demonstrated the ability of the proteins to encapsulate the annatto extract with encapsulation efficiencies ranging from 58% to 80%, where the protein structure and amino acid content were the relevant factors to obtain high encapsulation efficiencies. The free extracts stored at 65 °C for 12 d experienced a degradation of bixin and polyphenol compounds, respectively. Conversely, the encapsulated extract had degradations from ~34.00% to ~4.05% for polyphenol compounds and ~20.0% for bixin, respectively. These proteins have a potential encapsulation capacity of annatto extract by ionic gelation.
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Affiliation(s)
- Julián Quintero Quiroz
- Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (L.L.C.-G.); (J.D.T.); (G.C.); (J.R.)
- Department of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA; (V.V.); (E.D.)
| | - Víctor Velazquez
- Department of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA; (V.V.); (E.D.)
| | - Ligia Luz Corrales-Garcia
- Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (L.L.C.-G.); (J.D.T.); (G.C.); (J.R.)
| | - Juan D. Torres
- Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (L.L.C.-G.); (J.D.T.); (G.C.); (J.R.)
| | - Efren Delgado
- Department of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA; (V.V.); (E.D.)
| | - Gelmy Ciro
- Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (L.L.C.-G.); (J.D.T.); (G.C.); (J.R.)
| | - John Rojas
- Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (L.L.C.-G.); (J.D.T.); (G.C.); (J.R.)
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20
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Improvement of thermal stability and antioxidant activity of anthocyanins of Echium amoenum petal using maltodextrin/modified starch combination as wall material. Int J Biol Macromol 2020; 148:768-776. [DOI: 10.1016/j.ijbiomac.2020.01.197] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/09/2020] [Accepted: 01/20/2020] [Indexed: 12/19/2022]
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21
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Kaderides K, Mourtzinos I, Goula AM. Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies. Food Chem 2019; 310:125849. [PMID: 31753686 DOI: 10.1016/j.foodchem.2019.125849] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 10/29/2019] [Accepted: 10/30/2019] [Indexed: 01/15/2023]
Abstract
Orange juice by-products are proposed as a "green" wall material for the encapsulation of pomegranate peel extract. Stability of crude and encapsulated peel extract was studied under accelerated storage conditions, in terms of phenolic content, antiradical activity, and color. The obtained extracts were used as biofunctional components in cookies, at a phenolics concentration of 5000 ppm. Their effects on phenolics content, antioxidant activity, color, and sensory attributes during baking and storage were examined. It was observed that a large amount of phenolic compounds was degraded during baking even if they were coated. However, encapsulation had a significant effect (p < 0.05) on the retention and the activities of phenolic compounds as compared to non encapsulated. Moreover, the results showed that the extracts could be incorporated in cookies without negatively affecting sensory quality.
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Affiliation(s)
- Kyriakos Kaderides
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece
| | - Athanasia M Goula
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece.
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22
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Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9030571] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.
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