1
|
Boerkamp VJP, Boras SD, Vincken JP, van Duynhoven JPM, Hennebelle M. Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions. Food Res Int 2024; 187:114412. [PMID: 38763662 DOI: 10.1016/j.foodres.2024.114412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Lipid oxidation limits the shelf-life of dried microencapsulated oils (DMOs), such as infant formula. However, it is poorly understood how lipid oxidation is affected by different types of emulsifiers. To improve our understanding, we prepared DMOs with different emulsifiers (whey protein isolate (WPI), pea protein isolate (PPI), and non-proteinaceous CITREM) and studied lipid oxidation in both the free and encapsulated fat. Only a small difference in oxidation rate was observed between these fat fractions for all formulations. We ascribed this to a non-discrete distribution of the fractions and the subsequent low fractionation selectivity as shown by Raman microscopy. The DMO with PPI showed hardly any oxidation during a 7-week incubation at 40 °C, whereas the DMOs with WPI and CITREM both reached significantly higher contents of oxidation products (lipid hydroperoxides, aldehydes, and epoxides). The enhanced stability of DMO-PPI could not be ascribed to the presence of phytic acid. In conclusion, we demonstrate the potential of using PPI to produce oxidatively stable DMOs.
Collapse
Affiliation(s)
- Vincent J P Boerkamp
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.
| | - Scarlett D Boras
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.
| | - John P M van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, the Netherlands.
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.
| |
Collapse
|
2
|
Rahmani-Manglano NE, Guadix EM, Yesiltas B, Prieto C, Lagaron JM, Jacobsen C, García-Moreno PJ. Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing. Food Chem 2024; 431:137157. [PMID: 37611360 DOI: 10.1016/j.foodchem.2023.137157] [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: 04/12/2023] [Revised: 08/02/2023] [Accepted: 08/13/2023] [Indexed: 08/25/2023]
Abstract
The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded capsules, and ii) capsule-fortified salad dressings were investigated. The highest encapsulation efficiency (EE > 83%) was achieved by the emulsion-based encapsulation methods (e.g., spray-drying and monoaxial EAPG), irrespective of the oil load. Nonetheless, monoaxially EAPG capsules were the most oxidized during storage due to their increased surface-to-volume ratio. On the contrary, non-emulsion-based coaxial EAPG resulted in low lipid oxidation after processing and subsequent storage. The oxidative stability of the capsule-fortified salad dressings correlated well with that of the encapsulates, with the dressing fortified with the coaxially EAPG capsules showing significantly lower levels of oxidation. Our results show that the fortification approach (e.g., emulsion or non-emulsion-based delivery systems) significantly influenced the oxidative stability of the enriched food matrix.
Collapse
Affiliation(s)
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | | |
Collapse
|
3
|
Rahmani-Manglano NE, Andersen ML, Guadix EM, García-Moreno PJ. Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance. Food Chem 2024; 430:136894. [PMID: 37544150 DOI: 10.1016/j.foodchem.2023.136894] [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: 05/11/2023] [Revised: 06/22/2023] [Accepted: 07/13/2023] [Indexed: 08/08/2023]
Abstract
The oxidative stability and the oxygen permeability of oil-loaded capsules were investigated by Electron Spin Resonance (ESR). The capsules were produced by spray-drying or electrospraying in the monoaxial or coaxial configuration using glucose syrup as the encapsulating agent. ESR-spin trapping results showed that electrosprayed capsules oxidized faster and during the early stages of incubation, irrespective of the emitter configuration (monoaxial or coaxial), when compared to those produced by spray-drying. Furthermore, ESR oximetry showed that oxygen inside the spray-dried capsules reached equilibrium with the surrounding atmosphere significantly slower than the monoaxially electrosprayed capsules (i.e., ∼2h and ∼10 min, respectively). These findings have been attributed to the larger particle size of the spray-dried capsules influencing the oxygen diffusion area (i.e., lower surface-to-volume ratio) and diffusion path (i.e., thicker encapsulating wall for a fixed oil load). Together, the lower oxygen uptake reported for the spray-dried capsules correlated well with their higher oxidative stability.
Collapse
Affiliation(s)
| | - Mogens L Andersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
| | | |
Collapse
|
4
|
Zamankhani M, Moeini S, Mahasti Shotorbani P, MirsaeedGhazi H, Jafarpour A. Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage ( Echium amoenum) and black hollyhock ( Altaea rosea var nigra) extracts. Food Sci Nutr 2024; 12:508-525. [PMID: 38268865 PMCID: PMC10804102 DOI: 10.1002/fsn3.3788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/10/2023] [Accepted: 10/08/2023] [Indexed: 01/26/2024] Open
Abstract
This study investigated the oxidative stability of instant fried noodles by applying free and microencapsulated black hollyhock extracts (BHE) and borage extracts (BE) (BE, BHE, ME-BE and ME-BHE). At first, the BE and BHE were encapsulated with whey protein and maltodextrin at a 90:10 ratio through a spray dryer. After evaluating particle characteristics (including anthocyanin content, zeta potential, polydispersity index (PDI), particle size, and morphology), they were added to the noodle formulation (wheat flour 78.5%, NaCl 0.78%, and water 21.21%) at 1% w/w level, and the physicochemical (proximate analysis, pH, color, cooking loss, and texture), sensory properties (taste, odor, color, texture, and overall acceptability), and oxidative stability (acid value, peroxide value, anisidine index, thiobarbituric acid index, conjugated dienes) of the fried noodles were studied. The results showed that the microcapsules had uneven shapes with angular surfaces. There was no significant difference between the zeta potential, particle size, PDI, and encapsulation efficiency of BE- and BHE-loaded microcapsules, and the values reported fell between -34.96 and -34.84 mV, 1.128 and 1.195 μm, 0.247 and 0.283, and 80.08% and 83.47%, respectively. Adding extracts to the functional noodles decreased cooking loss and pH compared to the control. The noodles exhibited a darker color. BE and BHE reduced the oxidation of fried noodle oil, with microencapsulated extracts showing stronger effects during storage (p < .05). Sensory evaluation indicated high acceptability for all samples. Encapsulation effectively preserves the natural antioxidant activities of BE and BHE, providing potential benefits for food processing and storage.
Collapse
Affiliation(s)
- Mahshid Zamankhani
- Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
| | - Sohrab Moeini
- Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
| | - Peyman Mahasti Shotorbani
- Department of Food Quality Control and Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Hossein MirsaeedGhazi
- Department of Food Technology, College of AbouraihanUniversity of TehranPakdashtTehranIran
| | - Afshin Jafarpour
- Department of Food Science & Technology, Garmsar BranchIslamic Azad UniversityGarmsarIran
| |
Collapse
|
5
|
Rahmani-Manglano NE, Guadix EM, Jacobsen C, García-Moreno PJ. Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying. Antioxidants (Basel) 2023; 12:antiox12020266. [PMID: 36829825 PMCID: PMC9952345 DOI: 10.3390/antiox12020266] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/17/2023] [Accepted: 01/20/2023] [Indexed: 01/26/2023] Open
Abstract
The impact of the encapsulation technology on the oxidative stability of fish-oil-loaded capsules was investigated. The capsules (ca. 13 wt% oil load) were produced via monoaxial or coaxial electrospraying and spray-drying using low molecular weight carbohydrates as encapsulating agents (e.g., glucose syrup or maltodextrin). The use of spray-drying technology resulted in larger capsules with higher encapsulation efficiency (EE > 84%), whilst the use of electrospraying produced encapsulates in the sub-micron scale with poorer retention properties (EE < 72%). The coaxially electrosprayed capsules had the lowest EE values (EE = 53-59%), resulting in the lowest oxidative stability, although the lipid oxidation was significantly reduced by increasing the content of pullulan in the shell solution. The emulsion-based encapsulates (spray-dried and monoaxially electrosprayed capsules) presented high oxidative stability during storage, as confirmed by the low concentration of selected volatiles (e.g., (E,E)-2,4-heptadienal). Nonetheless, the monoaxially electrosprayed capsules were the most oxidized after production due to the emulsification process and the longer processing time.
Collapse
Affiliation(s)
- Nor E. Rahmani-Manglano
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
- Correspondence: (N.E.R.-M.); (P.J.G.-M.)
| | - Emilia M. Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
| | - Pedro J. García-Moreno
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
- Correspondence: (N.E.R.-M.); (P.J.G.-M.)
| |
Collapse
|
6
|
Amani F, Azadi A, Rezaei A, Kharazmi MS, Jafari SM. Preparation of soluble complex carriers from Aloe vera mucilage/gelatin for cinnamon essential oil: Characterization and antibacterial activity. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
7
|
Al-Moghazy M, El-Sayed HS, Abo-Elwafa GA. Co-encapsulation of probiotic bacteria, fish oil and pomegranate peel extract for enhanced white soft cheese. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
8
|
A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa). Foods 2022; 11:foods11182826. [PMID: 36140949 PMCID: PMC9498113 DOI: 10.3390/foods11182826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/02/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
The current review investigates the effects of black seed (Nigella sativa) on human health, which is also used to encapsulate and oxidative stable in different food products. In recent decades, many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet extraction, hydro distillation (HD) method, microwave-assisted extraction (MAE), ultrasound-assisted extraction, steam distillation, and accelerated solvent extraction (ASE) have been used to extract the oils from black seeds under optimal conditions. Black seed oil contains essential fatty acids, in which the major fatty acids are linoleic, oleic, and palmitic acids. The oxidative stability of black seed oil is very low, due to various environmental conditions or factors (temperature and light) affecting the stability. The oxidative stability of black seed oil has been increased by using encapsulation methods, including nanoprecipitation, ultra-sonication, spray-drying, nanoprecipitation, electrohydrodynamic, atomization, freeze-drying, a electrospray technique, and coaxial electrospraying. Black seed, oil, microcapsules, and their components have been used in various food processing, pharmaceutical, nutraceutical, and cosmetics industries as functional ingredients for multiple purposes. Black seed and oil contain thymoquinone as a major component, which has anti-oxidant, -diabetic, -inflammatory, -cancer, -viral, and -microbial properties, due to its phenolic compounds. Many clinical and experimental studies have indicated that the black seed and their by-products can be used to reduce the risk of cardiovascular diseases, chronic cancer, diabetes, oxidative stress, polycystic ovary syndrome, metabolic disorders, hypertension, asthma, and skin disorders. In this review, we are focusing on black seed oil composition and increasing the stability using different encapsulation methods. It is used in various food products to increase the human nutrition and health properties.
Collapse
|
9
|
Alonso-Miravalles L, Barone G, Waldron D, Bez J, Joehnke MS, Petersen IL, Zannini E, Arendt EK, O'Mahony JA. Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5044-5054. [PMID: 33682129 DOI: 10.1002/jsfa.11199] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 02/25/2021] [Accepted: 03/08/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Infant formula is a human milk substitute for consumption during the first months of life. The protein component of such products is generally of dairy origin. Alternative sources of protein, such as those of plant origin, are of interest due to dairy allergies, intolerances, and ethical and environmental considerations. Lentils have high levels of protein (20-30%) with a good amino acid profile and functional properties. In this study, a model lentil protein-based formula (LF), in powder format, was produced and compared to two commercial plant-based infant formulae (i.e., soy; SF and rice; RF) in terms of physicochemical properties and digestibility. RESULTS The macronutrient composition was similar between all the samples; however, RF and SF had larger volume-weighted mean particle diameters (D[4,3] of 121-134 μm) than LF (31.9 μm), which was confirmed using scanning electron and confocal laser microscopy. The larger particle sizes of the commercial powders were attributed to their agglomeration during the drying process. Regarding functional properties, the LF showed higher D[4,3] values (17.8 μm) after 18 h reconstitution in water, compared with the SF and RF (5.82 and 4.55 μm, respectively), which could be partially attributed to hydrophobic protein-protein interactions. Regarding viscosity at 95 °C and physical stability, LF was more stable than RF. The digestibility analysis showed LF to have similar values (P < 0.05) to the standard SF. CONCLUSION These results demonstrated that, from the nutritional and physicochemical perspectives, lentil proteins represent a good alternative to other sources of plant proteins (e.g., soy and rice) in infant nutritional products. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
| | - Giovanni Barone
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - David Waldron
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Juergen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | | | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| |
Collapse
|
10
|
Besharati M, Giannenas I, Palangi V, Ayasan T, Noorian F, Maggiolino A, Lorenzo JM. Chitosan/Calcium-Alginate Encapsulated Flaxseed Oil on Dairy Cattle Diet: In Vitro Fermentation and Fatty Acid Biohydrogenation. Animals (Basel) 2022; 12:1400. [PMID: 35681864 PMCID: PMC9179567 DOI: 10.3390/ani12111400] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 05/26/2022] [Accepted: 05/27/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study was to investigate the effect of using chitosan nanoparticles and calcium alginate in the encapsulation of flaxseed oil on the biohydrogenation of unsaturated fatty acids and in vitro fermentation. The experiments were performed in a completely randomized design with 7 treatments. The experimental treatments included: diets without oil additive (control), diet containing 7% flaxseed oil, diet containing 14% flaxseed oil, diet containing 7% oil encapsulated with 500 ppm chitosan nanocapsules, diet containing 14% flaxseed oil encapsulated with 1000 ppm chitosan nanocapsules, diet containing 7% of flaxseed oil encapsulated with 500 ppm of calcium alginate nanocapsules, diet containing 14% flaxseed oil encapsulated with 1000 ppm calcium alginate nanocapsules. The results showed that encapsulation of flaxseed oil with calcium alginate (14%) had a significant effect on gas production (p < 0.05). The treatment containing calcium alginate (14%) increased the digestibility of dry matter compared to the control treatment, but the treatments containing chitosan caused a significant reduction (p < 0.05). The results indicated that the percentage of ruminal saturated fatty acids decreased by encapsulation of flaxseed oil with chitosan (14% and 7%). The percentage of oleic unsaturated fatty acid by encapsulating flaxseed oil with chitosan (14%) had a significant increase compared to the control treatment (p < 0.05). As a result, encapsulating flaxseed oil with chitosan (14%) reduced the unsaturated fatty acids generated during ruminal biohydrogenation.
Collapse
Affiliation(s)
- Maghsoud Besharati
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Ahar 5451785354, Iran;
| | - Ilias Giannenas
- Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Valiollah Palangi
- Department of Animal Science, Agricultural Faculty, Ataturk University, Erzurum 25240, Turkey;
| | - Tugay Ayasan
- Department of Organic Farming Business Management, Kadirli Faculty of Applied Sciences, University of Korkut Ata, Osmaniye 80000, Turkey;
| | - Fatemeh Noorian
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Ahar 5451785354, Iran;
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Italy;
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, Parque Tecnológico de Galicia, 32900 Ourense, Spain
- Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidade de Vigo, 32004 Ourense, Spain
| |
Collapse
|
11
|
Wang Y, Ghosh S, Nickerson MT. Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying. Molecules 2022; 27:molecules27103195. [PMID: 35630671 PMCID: PMC9145131 DOI: 10.3390/molecules27103195] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 05/05/2022] [Accepted: 05/10/2022] [Indexed: 11/23/2022] Open
Abstract
Lentil protein isolate (LPI)-κ-carrageenan (κ-C) and -ι-carrageenan (ι-C) based microcapsules were prepared through spray-drying and freeze-drying to encapsulate flaxseed oil in order to reach final oil levels of 20% and 30%. Characteristics of the corresponding emulsions and their dried microcapsules were determined. For emulsion properties, all LPI-κ-C and LPI-ι-C emulsions remained 100% stable after 48 h, while the LPI emulsions destabilized quickly (p < 0.05) after homogenization mainly due to low emulsion viscosity. For spray-dried microcapsules, the highest yield was attributed to LPI-ι-C with 20% oil, followed by LPI-κ-C 20% and LPI-ι-C 30% (p < 0.05). Flaxseed oil was oxidized more significantly among the spray-dried capsules compared to untreated oil (p < 0.05) due to the effect of heat. Flaxseed oil was more stable in all the freeze-dried capsules and showed significantly lower oil oxidation than the untreated oil after 8 weeks of storage (p < 0.05). As for in vitro oil release profile, a higher amount of oil was released for LPI-κ-C powders under simulated gastric fluid (SGF), while more oil was released for LPI-ι-C powders under simulated gastric fluid and simulated intestinal fluid (SGF + SIF) regardless of drying method and oil content. This study enhanced the emulsion stability by applying carrageenan to LPI and showed the potential to make plant-based microcapsules to deliver omega-3 oils.
Collapse
|
12
|
Goh KY, Ching YC, Ng MH, Chuah CH, Julaihi SBJ. Microfibrillated cellulose-reinforced alginate microbeads for delivery of palm-based vitamin E: Characterizations and in vitro evaluation. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103324] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
13
|
Linke A, Teichmann H, Kohlus R. Simulation of the oxidation of microencapsulated oil based on oxygen distribution – Impact of powder and matrix properties. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
14
|
Espinosa-Andrews H, Morales-Hernández N, García-Márquez E, Rodríguez-Rodríguez R. Development of fish oil microcapsules by spray drying using mesquite gum and chitosan as wall materials: physicochemical properties, microstructure, and lipid hydroperoxide concentration. INT J POLYM MATER PO 2022. [DOI: 10.1080/00914037.2022.2042289] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Hugo Espinosa-Andrews
- Tecnología de Alimentos, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Zapopan, Mexico
| | - Norma Morales-Hernández
- Tecnología de Alimentos, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Zapopan, Mexico
| | - Eristeo García-Márquez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Noreste, Apodaca, Mexico
| | - Rogelio Rodríguez-Rodríguez
- Departamento de Ciencias Naturales y Exactas, Centro Universitario de los Valles (CUVALLES), Universidad de Guadalajara, Ameca, Mexico
| |
Collapse
|
15
|
Di Giorgio L, Salgado PR, Mauri AN. Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:206-213. [PMID: 34061354 DOI: 10.1002/jsfa.11347] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 04/09/2021] [Accepted: 06/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages. This manuscript focuses on the drying stage of the encapsulation process. Its objective was to study the encapsulation of fish oil with soy proteins by emulsification and lyophilization and compare microparticles characteristics with those processed identically but spray dried. RESULTS Microparticles with different protein/oil ratios were prepared by emulsification and lyophilization. Soy proteins encapsulated fish oil in matrix-type microcapsules masking its typical odor and oily appearance. Microparticles dried by lyophilization showed a better solid recovery but lower encapsulation efficiency than those spray dried. Increasing protein/oil mass ratio of initial formulations seemed to favor initial lipid oxidation, but these differences were not appreciated when analyzing the oxidative stability over time (measured by Rancimat test). Porous structure and large surface area of lyophilized samples would favor oxygen easy penetration and exposition to free radicals, increasing lipid oxidation over time, while spray dried microparticles showed a good oxidative stability over time, like that of free oil. CONCLUSION Drying processes were determinants in the morphology of microcapsules, the efficiency of encapsulation and protection exerted on the oil. Although emulsifying and drying processes caused certain initial oil oxidation, soy proteins managed to mask fish oil flavors and spray dried systems showed a good perspective of oxidative stability of fish oil over time, better than that of lyophilized microparticles. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Luciana Di Giorgio
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
| | - Pablo Rodrigo Salgado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
| | - Adriana Noemi Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
| |
Collapse
|
16
|
Kanwal S, Rehman MHU, Hussain A, Nadeem M, Abbas F, Akram M, Inayat M, Sughra F, Ali K. Development of chitosan based microencapsulated spray dried powder of tuna fish oil: oil load impact and oxidative stability. BRAZ J BIOL 2021; 84:e254010. [PMID: 34730703 DOI: 10.1590/1519-6984.254010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 08/20/2021] [Indexed: 11/22/2022] Open
Abstract
The impact of fish oil concentration on the oxidative stability of microcapsules through the spray drying process using chitosan and maltodextrin as wall material was studied. Emulsions were prepared with different Tuna fish oil (TFO) content (TFO-10%, TFO20%, TF030% TF0-40%) while wall material concentration was kept constant. Microencapsulated powder resulting from emulsion prepared with high fish oil load have high moisture content, wettability, total oil and low encapsulation efficiency, hygroscopicity and bulk tapped density. Oxidative stability was evaluated periodically by placing microcapsules at room temperature. Microcapsules prepared with TFO-10% presented high oxidative stability in terms of peroxide value (2.94±0.04) and anisidine value (1.54±0.02) after 30 days of storage. It was concluded that optimal amounts of fish oil for microencapsulation are 10% and 20% using chitosan and maltodextrin that extended its shelf life during study period.
Collapse
Affiliation(s)
- S Kanwal
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - M Hafeez-Ur Rehman
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - A Hussain
- University of Veterinary & Animal Sciences, Department of Wildlife & Ecology, Lahore, Pakistan
| | - M Nadeem
- University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan
| | - F Abbas
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - M Akram
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - M Inayat
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - F Sughra
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - K Ali
- University of Veterinary & Animal Sciences, Department of Wildlife & Ecology, Lahore, Pakistan
| |
Collapse
|
17
|
Microcapsules Consisting of Whey Proteins-Coated Droplets of Lipids Embedded in Wall Matrices of Spray-Dried Microcapsules Consisting Mainly of Non-Fat Milk Solids. Foods 2021; 10:foods10092105. [PMID: 34574214 PMCID: PMC8471200 DOI: 10.3390/foods10092105] [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: 07/28/2021] [Revised: 08/13/2021] [Accepted: 08/31/2021] [Indexed: 01/28/2023] Open
Abstract
The effects of wall composition and heat treatment on the formation and properties of core-in-wall emulsions (CIWEs) consisting of whey protein-coated milkfat (AMF) droplets and a dispersion of non-fat milk solids (MSNF) were investigated. Microcapsules were prepared by spray drying these CIWEs. The d3.2 of the CIWEs ranged from 0.36 to 0.54 μm. Surface excess of the CIWEs ranged from 1.39 to 6.57 mg/m2, and was influenced by concentration of whey proteins and heat treatment (30 min at 90 °C). Results indicated a preferential adsorption of β-lg at the O/W interface. Whey proteins accounted for up to 90% of the proteins adsorbed at the O/W interface. The core retention during spray drying ranged from 90.3% to 97.6% and microencapsulation efficiency ranged from 77.9% to 93.3%. The microcapsules exhibited an excellent long-term oxidative stability at 20 and 30 °C that was superior to that of microcapsules consisting of milkfat and MSNF, where the O/W interface was populated mainly by caseins. The superior oxidative stability could be attributed to the formation of dense whey-proteins-based films at the O/W interfaces of the CIWEs that isolated the core domains from the environment. The results open new opportunities in developing highly stable lipids-containing microcapsules and dairy powders.
Collapse
|
18
|
Villalobos-Castillejos F, Lartundo-Rojas L, Leyva-Daniel D, Porras-Saavedra J, Pereyra-Castro S, Gutiérrez-López G, Alamilla-Beltrán L. Effect of emulsification techniques on the distribution of components on the surface of microparticles obtained by spray drying. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.07.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
19
|
Taboada ML, Heiden‐Hecht T, Brückner‐Gühmann M, Karbstein HP, Drusch S, Gaukel V. Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15753] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Martha L. Taboada
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering Karlsruhe Institute of Technology Karlsruhe Germany
| | - Theresia Heiden‐Hecht
- Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science Technische Universität Berlin Berlin Germany
| | - Monika Brückner‐Gühmann
- Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science Technische Universität Berlin Berlin Germany
| | - Heike P. Karbstein
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering Karlsruhe Institute of Technology Karlsruhe Germany
| | - Stephan Drusch
- Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science Technische Universität Berlin Berlin Germany
| | - Volker Gaukel
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering Karlsruhe Institute of Technology Karlsruhe Germany
| |
Collapse
|
20
|
Influence of Wall Materials and Homogenization Pressure on Microencapsulation of Rice Bran Oil. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02685-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
21
|
Functional and Oxidative Quality Characterization of Spray-Dried Omega-3-Enriched Milk Powder. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6693960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In the present study, fish oil (FO) and wall material were supplemented to milk to produce spray-dried powder (SDP). Furthermore, the mandate of the study was to enlighten the effect of spray-drying (SD) operating conditions on functional and oxidative quality of produced SDP samples. Purposefully, the cow milk was supplemented with 3% FO as omega-enriched source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) for development of milk and FO blends (MFOBs). The lecithin was used as an emulsifier and maltodextrin was supplemented as the wall material (WM) in the MFOBs. Initially, the FO, milk fat (MF), and MFOB samples were characterized for EPA, DHA, and peroxide value (PV) before the SD. The SD of MFOB samples was carried out to produce SDP samples by using a mini spray dryer. Central composite design (CCD) with face-centered rotation was used to optimize SD independent conditions such as inlet air temperature (IAT), pump speed (PS), maltodextrin percentage (MD), and needle speed (NS) in the ranges of 160–200°C, 3–9 mL/min, 10–30%, and 5–9 s, respectively. The encapsulation efficiency (EE) ranged between 89.30 and 81.57%. The EPA and DHA retentions were in the ranges of 2.19–1.87 g/100 g and 3.20–2.75 g/100 g, respectively. The highest results for responses were observed on the following conditions: IAT was 160°C, PS was 9 mL/min, MD was 30%, and NS was 9 s, respectively; the minimum values of response factors were obtained on the following conditions: IAT was 200°C, PS was 3 mL/min, MD was 10%, and NS was 5 s, respectively. The percent losses of EPA and DHA were noted in the range of 2–18%. The IAT was observed as main factor for FA reduction in SDP samples. The SDP samples were stable, and low rate of peroxide values was noted. Overall, spray drying can be potentially used to incorporate the essential fatty acids in milk to produce stable SDP for food applications.
Collapse
|
22
|
Paulo BB, Alvim ID, Reineccius G, Prata AS. Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
23
|
Impact of vacuum spray drying on encapsulation of fish oil: Oxidative stability and encapsulation efficiency. Food Res Int 2021; 143:110283. [DOI: 10.1016/j.foodres.2021.110283] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 02/28/2021] [Accepted: 02/28/2021] [Indexed: 01/09/2023]
|
24
|
Gumus CE, Decker EA. Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content. Foods 2021; 10:foods10040860. [PMID: 33920870 PMCID: PMC8071306 DOI: 10.3390/foods10040860] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 04/09/2021] [Accepted: 04/12/2021] [Indexed: 11/16/2022] Open
Abstract
Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to compare the rate of oxidation in surface and total lipids. Lipids in crackers were found to be in a heterogeneous matrix with proteins and starch, as determined by confocal microscopy. However, unlike spray-dried powders, both surface and interior lipids oxidized at similar rates, suggesting that the cracker matrix was not able to protect lipids from oxidation. Increasing the fat content of the crackers increased oxidation rates, which could be due to differences in the lipid structure or higher water activities in the high-fat crackers.
Collapse
Affiliation(s)
- Cansu Ekin Gumus
- Department of Food Engineering, Ankara University, Ankara 06830, Turkey;
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Correspondence:
| |
Collapse
|
25
|
Hinnenkamp C, Reineccius G, Ismail BP. Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey protein. J Dairy Sci 2021; 104:6472-6486. [PMID: 33773781 DOI: 10.3168/jds.2020-19880] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Accepted: 02/06/2021] [Indexed: 11/19/2022]
Abstract
The effects of protein concentration and of blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed whey protein concentrate, on fish oil microencapsulation efficiency and oxidative stability were assessed. Trypsin and protease M, from Aspergillus oryzae, were used to produce 2 unique hydrolysates. All microcapsules had excellent encapsulation efficiencies (>92%) and good physical properties, regardless of protein content and Procream inclusion. Intact α-lactalbumin and β-lactoglobulin and their peptides were involved in stabilizing oil droplets. Disulfide interchange resulted in formation of protein aggregates, which were more pronounced in samples containing Procream. Although all microcapsules had relatively good oxidative stability, most had better stability at 2 versus 0.5% protein. Protease M hydrolysate + Procream microcapsules had the highest stability, regardless of protein content. Results demonstrated that Procream, at a reduced protein inclusion level, can partially replace more expensive whey protein ingredients in microencapsulation, when blended with a select hydrolysate.
Collapse
Affiliation(s)
- Chelsey Hinnenkamp
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul 55108
| | - Gary Reineccius
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul 55108
| | - Baraem P Ismail
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul 55108.
| |
Collapse
|
26
|
Khoshnoudi-Nia S, Forghani Z, Jafari SM. A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers. Crit Rev Food Sci Nutr 2020; 62:2061-2082. [PMID: 33207958 DOI: 10.1080/10408398.2020.1848793] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Fish oil is one of the most important sources of omega 3 polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid and docosahexaenoic acid which are the most important PUFAs with several health benefits. However, PUFAs are prone to oxidation and have a poor water solubility which limits the use of fish oils into food formulations. Encapsulation techniques can be applied to overcome these challenges. There is a large number of published micro/nanoencapsulation papers, where each of them contains a limited number of wall materials, feed formulation, encapsulation technique, and storage conditions. Therefore, without systematic evaluation of the data extracted from available studies, the design of functional foods containing fish oil would not be very successful. The objective of this systematic review is a meta-analysis of published researches on the nano/microencapsulation of fish oil. A comprehensive literature search was performed between 1 October and 31 December 2019 with encapsulation, fish oil, and oxidative stability keywords. Overall, 39 qualified articles were selected for the statistical analysis. Based on the technique used for encapsulation, the fish oil-loaded carriers were classified into four main groups: (a) spray-dried particles; (b) freeze-dried particles; (c) electrospun fibers and electrosprayed capsules; and (d) other carriers prepared by supercritical antisolvent, gelation, liposomes, spray-freeze drying, and transglutaminase catalyzed cross-linking. The three most frequent methods applied for fish oil encapsulation were spray drying (42.86%), freeze drying (21.43%), and electrohydrodynamic (19.04%) methods, respectively. Averagely, the best encapsulation efficiency was obtained for electrohydrodynamic processes. Also, the combination of polysaccharide-protein based wall materials provided the best performance in terms of fish oil encapsulation efficiency.
Collapse
Affiliation(s)
- Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Zahra Forghani
- Department Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| |
Collapse
|
27
|
Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105929] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
28
|
Linke A, Weiss J, Kohlus R. Impact of the oil load on the oxidation of microencapsulated oil powders. Food Chem 2020; 341:128153. [PMID: 33027754 DOI: 10.1016/j.foodchem.2020.128153] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 09/16/2020] [Accepted: 09/18/2020] [Indexed: 11/18/2022]
Abstract
The effect of the oil load on the oxidation of microencapsulated fish oil powders was investigated. The oil load was varied between 4.95 and 20.33%(w/w) by spray drying O/W emulsions with different oil to matrix ratios (0.05, 0.1, 0.15 and 0.2(w/w)), whereas solid content (45%(w/w)) and soy protein isolate to oil ratio (0.15(w/w)) were kept constant. A standardized size fraction of particles (50-80 µm) was stored for 82 days and hydroperoxides and anisidine value measured in the total- and encapsulated oil. Oxidation was limited by the oxygen amount rather than by the oil load. The absolute amount of oxidation products (per powder mass) increased with the oil load, which was explained by oxygen diffusion. Calculating oxidation products per oil mass resulted in a faster oxidation of the powder with 5% oil, whereas the oxidation rate for oil loads ≥10%(w/w) was similar, due to a scavenging effect of oil droplets.
Collapse
Affiliation(s)
- Annika Linke
- University of Hohenheim, Process Engineering and Food Powders, Garbenstr. 25, 70599 Stuttgart, Germany.
| | - Jochen Weiss
- University of Hohenheim, Food Physics and Meat Science, Garbenstr. 25, 70599 Stuttgart, Germany
| | - Reinhard Kohlus
- University of Hohenheim, Process Engineering and Food Powders, Garbenstr. 25, 70599 Stuttgart, Germany
| |
Collapse
|
29
|
Factors determining the surface oil concentration of encapsulated lipid particles: impact of the emulsion oil droplet size. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03545-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
AbstractMicroencapsulation of oxidation sensitive oils aims to separate lipids from the environmental oxygen by embedding oil droplets in a solid matrix, which builds a physical barrier. Some oil droplets are not fully incorporated and are in contact with the powder surface generating surface oil. It is proposed that the probability of oil droplets being in contact with the particle surface increases with the oil droplet size. The aim of the study is to investigate the impact of the oil droplet size on the encapsulation efficiency (EE). Two sets of feed emulsions differing in the applied homogenization pressure and in the protein to oil ratio were spray dried using a pilot plant spray dryer. The oil droplet size of the emulsion was determined by static light scattering (SLS). In addition, nuclear magnetic resonance (NMR) was used to measure the d3,2 of oil droplets in the emulsion and in the powder before and after surface oil removal. Encapsulates were analyzed regarding aw, moisture content, particle size, oil load and EE. The oil droplet size in the emulsion decreased with increasing protein to oil ratio as well as with the homogenization pressure. Large oil droplets and in particular droplet clusters resulted in more non-encapsulated oil. The experimentally determined EE was in accordance with the theoretical one, calculated based on the droplet and particle diameter. For emulsions with a diameter > 1 µm, the d3,2 decreased in the powder and further by removing the surface oil, which was related to the deformation of oil droplets contributing to the non-encapsulated oil.
Collapse
|
30
|
Linke A, Linke T, Kohlus R. Contribution of the Internal and External Oxygen to the Oxidation of Microencapsulated Fish Oil. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900381] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Annika Linke
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
| | - Tobias Linke
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
| | - Reinhard Kohlus
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
| |
Collapse
|
31
|
Maqsoudlou A, Sadeghi Mahoonak A, Mohebodini H, Koushki V. Stability and structural properties of bee pollen protein hydrolysate microencapsulated using maltodextrin and whey protein concentrate. Heliyon 2020; 6:e03731. [PMID: 32395641 PMCID: PMC7205743 DOI: 10.1016/j.heliyon.2020.e03731] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 02/11/2020] [Accepted: 03/31/2020] [Indexed: 12/01/2022] Open
Abstract
In this research, the bee pollen protein hydrolysate was microencapsulated by spray drying using maltodextrin (MD), whey protein concentrate (WPC) and a mixture of both compounds. For this purpose, the bee pollen was hydrolysed by alcalase (enzyme concentration of 1.5%) at 50 °C and pH 8 during 3.95 h, and then freeze-dried. The hydrolysed protein and wall materials were used in ratio of 1:10 (w/w). The wall materials included maltodextrin 2%, WPC 2%, as well as maltodextrin and WPC mixtures with 3:1 ratio. The resulting capsules were exposed to UV radiation for 48 h to accelerate the oxidation. The results showed that the capsule prepared using maltodextrin and WPC mixture showed the highest DPPH radical scavenging during exposure to UV radiation. Based on the FTIR spectroscopy results, the wall containing maltodextrin and WPC mixture showed the best performance in maintaining the chemical structure of hydrolysed protein. The SEM results indicated that the microcapsules prepared with WPC and maltodextrin mixture as wall material showed uniform and smoother wall than those prepared with maltodextrin alone. Finally, it was found that the maltodextrin and WPC mixture was the best wall with an appropriate protective capability for the microencapsulation of hydrolysed proteins and their protection against UV radiation.
Collapse
Affiliation(s)
- Atefe Maqsoudlou
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Alireza Sadeghi Mahoonak
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hossein Mohebodini
- Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Vahid Koushki
- Department of Grape Processing and Preservation, Research Institute for Grapes and Raisin, Malayer University, Malayer, Iran
| |
Collapse
|
32
|
Rahmani-Manglano NE, González-Sánchez I, García-Moreno PJ, Espejo-Carpio FJ, Jacobsen C, Guadix EM. Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise. Foods 2020; 9:foods9050545. [PMID: 32365987 PMCID: PMC7278592 DOI: 10.3390/foods9050545] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/20/2020] [Accepted: 04/21/2020] [Indexed: 11/16/2022] Open
Abstract
The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized with whey protein hydrolysate (WPH), achieving high encapsulation efficiencies (>97%). Both encapsulating materials showed an increase in the oxidation rate with the storage temperature. The GS-based microcapsules presented the highest oxidative stability regardless of the storage temperature with a peroxide value (PV) of 3.49 ± 0.25 meq O2/kg oil and a content of 1-penten-3-ol of 48.06 ± 9.57 ng/g oil after six weeks of storage at 4 °C. Moreover, low-fat mayonnaise enriched with GS-based microcapsules loaded with fish oil and containing WPH as a film-forming material (M-GS) presented higher oxidative stability after one month of storage when compared to low-fat mayonnaise enriched with either a 5 wt% fish oil-in-water emulsion stabilized with WPH or neat fish oil. This was attributed to a higher protective effect of the carbohydrate wall once the microcapsules were incorporated into the mayonnaise matrix.
Collapse
Affiliation(s)
- Nor E. Rahmani-Manglano
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Irene González-Sánchez
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Pedro J. García-Moreno
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
- Correspondence: ; Tel.: +34-958-2410-10 (ext. 20624)
| | - F. Javier Espejo-Carpio
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Lyngby, Denmark;
| | - Emilia M. Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| |
Collapse
|
33
|
Improving the efficiency of natural antioxidant compounds via different nanocarriers. Adv Colloid Interface Sci 2020; 278:102122. [PMID: 32097732 DOI: 10.1016/j.cis.2020.102122] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 02/05/2020] [Accepted: 02/06/2020] [Indexed: 02/01/2023]
Abstract
Encapsulation technology, as a promising approach, has been employed for the protection and controlled release of different bioactive compounds including natural antioxidants; there are restrictions for applying these valuable ingredients in real food products, pharmaceuticals, and cosmetics such as low solubility, low shelf life, difficultly in their packaging and handling, losses due to environmental stresses and food processes, undesirable flavors and odors, untargeted release and instability in various conditions during digestion in gastrointestinal tract. Nanocarriers can be employed to overcome these challenges. There are five groups of nanocarriers based on the principal mechanism/ingredient used to make them for the encapsulation of natural antioxidants titled biopolymeric nanoparticles, lipid-based and surfactant-based nanocarriers, nanocarriers made with specially designed equipment, nature-inspired nanocarriers, and miscellaneous ones. The main goal of this study is to have an overview of role of different nanocarriers in improving the efficiency of natural antioxidant compounds for different purposes. It has been verified that antioxidant-loaded nanocarriers can be applied in many formulations with a higher and controlled release antioxidant activity, which would meet the current needs of consumers' expectations towards clean label products.
Collapse
|
34
|
Linke A, Hinrichs J, Kohlus R. Impact of the powder particle size on the oxidative stability of microencapsulated oil. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.01.077] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
35
|
Linke A, Hinrichs J, Kohlus R. Impact of the oil droplet size on the oxidative stability of microencapsulated oil. J Microencapsul 2020; 37:170-181. [DOI: 10.1080/02652048.2020.1713243] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Annika Linke
- Food Powders and Engineering, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Soft Matter Science and Dairy Technology, University of Hohenheim, Stuttgart, Germany
| | - Reinhard Kohlus
- Food Powders and Engineering, University of Hohenheim, Stuttgart, Germany
| |
Collapse
|
36
|
Linke A, Weiss J, Kohlus R. Oxidation rate of the non-encapsulated- and encapsulated oil and their contribution to the overall oxidation of microencapsulated fish oil particles. Food Res Int 2020; 127:108705. [DOI: 10.1016/j.foodres.2019.108705] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 09/20/2019] [Accepted: 09/21/2019] [Indexed: 11/30/2022]
|
37
|
Ndayishimiye J, Ferrentino G, Nabil H, Scampicchio M. Encapsulation of Oils Recovered from brewer’s Spent Grain by Particles from Gas Saturated Solutions Technique. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02392-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
38
|
Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.07.019] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
39
|
Holgado F, Márquez‐Ruiz G, Victoria Ruiz‐Méndez M, Velasco J. Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14369] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Francisca Holgado
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de Ciencia y Tecnología de Alimentos y Nutrición c/ José Antonio Novais, 10 E‐28040 Madrid Spain
| | - Gloria Márquez‐Ruiz
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de Ciencia y Tecnología de Alimentos y Nutrición c/ José Antonio Novais, 10 E‐28040 Madrid Spain
| | - María Victoria Ruiz‐Méndez
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de la Grasa Campus Universidad Pablo de Olavide, Ctra. de Utrera km 1 E‐41013 Sevilla Spain
| | - Joaquín Velasco
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de la Grasa Campus Universidad Pablo de Olavide, Ctra. de Utrera km 1 E‐41013 Sevilla Spain
| |
Collapse
|
40
|
Vaucher ACDS, Dias PCM, Coimbra PT, Costa IDSM, Marreto RN, Dellamora-Ortiz GM, De Freitas O, Ramos MFS. Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation. J Microencapsul 2019; 36:459-473. [DOI: 10.1080/02652048.2019.1646335] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Arianne Cunha dos Santos Vaucher
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Patrícia C. M. Dias
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Pablo T. Coimbra
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Irina dos Santos Miranda Costa
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | | | - Gisela Maria Dellamora-Ortiz
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Osvaldo De Freitas
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil
| | - Mônica F. S. Ramos
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| |
Collapse
|
41
|
Burhan AM, Abdel-Hamid SM, Soliman ME, Sammour OA. Optimisation of the microencapsulation of lavender oil by spray drying. J Microencapsul 2019; 36:250-266. [PMID: 31099280 DOI: 10.1080/02652048.2019.1620355] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Background: Lavender oil consists of around 100 components and is susceptible to volatilisation and degradation reactions. Aim: Microencapsulate lavender oil by spray drying using a biocompatible polymeric blend of gum acacia and maltodextrin to protect the oil components. Effect of total polymer content, oil loading, gum acacia, and maltodextrin proportions on the size, yield, loading, and encapsulation efficiency of the microparticles was investigated. Methods: Morphology and oil localisation within microparticles were assessed by confocal laser scanning electron microscope. Structural preservation and compatibility were assessed using Fourier transform infra-red spectroscopy, differential scanning calorimetry, and gas chromatography-mass spectrometry. Results: Lavender microparticles of size 12.42 ± 1.79 µm prepared at 30 w/w% polymer concentration, 16.67 w/w% oil loading, and 25w/w% gum acacia showed maximum oil protection at high loading (12 mg w/w%), and encapsulation efficiency (77.89 w/w%). Conclusion: Lavender oil was successfully microencapsulated into stable microparticles by spray drying using gum acacia/maltodextrin polymeric blend.
Collapse
Affiliation(s)
- Ayah M Burhan
- a Faculty of Pharmacy, Department of Pharmaceutics and Industrial Pharmacy , Ain Shams University , Cairo , Egypt
| | - Sameh M Abdel-Hamid
- a Faculty of Pharmacy, Department of Pharmaceutics and Industrial Pharmacy , Ain Shams University , Cairo , Egypt
| | - Mahmoud E Soliman
- a Faculty of Pharmacy, Department of Pharmaceutics and Industrial Pharmacy , Ain Shams University , Cairo , Egypt
| | - Omaima A Sammour
- a Faculty of Pharmacy, Department of Pharmaceutics and Industrial Pharmacy , Ain Shams University , Cairo , Egypt
| |
Collapse
|
42
|
Esfahani R, Jafari SM, Jafarpour A, Dehnad D. Loading of fish oil into nanocarriers prepared through gelatin-gum Arabic complexation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.044] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
43
|
Xu J, Tang J, Jin Y, Song J, Yang R, Sablani SS, Zhu MJ. High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.054] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
44
|
Holgado F, Márquez‐Ruiz G, Ruiz‐Méndez MV, Velasco J. Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14162] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición Consejo Superior de Investigaciones Científicas (CSIC) c/ José Antonio Novais, 10 E‐28040 Madrid Spain
| | - Gloria Márquez‐Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición Consejo Superior de Investigaciones Científicas (CSIC) c/ José Antonio Novais, 10 E‐28040 Madrid Spain
| | - María Victoria Ruiz‐Méndez
- Instituto de la Grasa Consejo Superior de Investigaciones Científicas (CSIC) Campus Universidad Pablo de Olavide, Ctra. de Utrera Km 1 E‐41013 Sevilla Spain
| | - Joaquín Velasco
- Instituto de la Grasa Consejo Superior de Investigaciones Científicas (CSIC) Campus Universidad Pablo de Olavide, Ctra. de Utrera Km 1 E‐41013 Sevilla Spain
| |
Collapse
|
45
|
Boerekamp DMW, Andersen ML, Jacobsen C, Chronakis IS, García-Moreno PJ. Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: Effect of dextran and glucose syrup as main encapsulating materials. Food Chem 2019; 287:287-294. [PMID: 30857702 DOI: 10.1016/j.foodchem.2019.02.096] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 02/08/2019] [Accepted: 02/27/2019] [Indexed: 01/25/2023]
Abstract
The oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules were studied by Electron Spin Resonance (ESR). Electrosprayed capsules with dextran as main biopolymer showed a significantly faster broadening (ΔHpp) of 16-doxyl-stearate ESR spectrum when compared to glucose syrup capsules. This finding indicates a higher oxygen permeability of dextran capsules than glucose syrup capsules, which is explained by a reduced average free volume in the glucose syrup matrix than in the dextran shell. Moreover, glucose syrup capsules showed a significantly lower increase in the peak-to-peak amplitude of N-tert-butyl-α-phenylnitrone (PBN) ESR spectrum during storage when compared to dextran capsules. This implies a higher oxidative stability of glucose syrup capsules than dextran capsules, which correlated well with the lower oxygen permeability of the former. These results indicated the importance of the oxygen barrier properties of the wall materials when encapsulating long chain omega-3 polyunsaturated fatty acids by electrospraying.
Collapse
Affiliation(s)
- Demi M W Boerekamp
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark; Department of Food Technology, HAS University of Applied Sciences, the Netherlands
| | | | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark
| | - Ioannis S Chronakis
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark
| | - Pedro J García-Moreno
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
| |
Collapse
|
46
|
Hermund D, Jacobsen C, Chronakis IS, Pelayo A, Yu S, Busolo M, Lagaron JM, Jónsdóttir R, Kristinsson HG, Akoh CC, García‐Moreno PJ. Stabilization of Fish Oil‐Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule‐Enriched Mayonnaise. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800396] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Ditte Hermund
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Ioannis S. Chronakis
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Andres Pelayo
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Sen Yu
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - María Busolo
- Novel Materials and Nanotechnology Group, IATA‐CSICValencia 46980Spain
- Bioinicia S.L.Valencia 46980Spain
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, IATA‐CSICValencia 46980Spain
| | | | | | - Casimir C. Akoh
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
- Department of Food Science and Technology, University of GeorgiaAthens 30602GAUSA
| | - Pedro J. García‐Moreno
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| |
Collapse
|
47
|
Di Giorgio L, Salgado PR, Mauri AN. Encapsulation of fish oil in soybean protein particles by emulsification and spray drying. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.024] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
48
|
Nawas T, Azam MS, Ramadhan AH, Xu Y, Xia W. Impact of Wall Material on the Physiochemical Properties and Oxidative Stability of Microencapsulated Spray Dried Silver Carp Oil. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2018.1560380] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Tazbidul Nawas
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Md Shofiul Azam
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, University of Chinese Academy of Sciences, Shanghai, China
| | - Abuubakar Hassan Ramadhan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
49
|
Yeşilsu AF, Özyurt G. Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
50
|
Melgosa R, Benito-Román Ó, Sanz MT, de Paz E, Beltrán S. Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability. Food Chem 2019; 270:138-148. [DOI: 10.1016/j.foodchem.2018.07.082] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 07/10/2018] [Accepted: 07/12/2018] [Indexed: 01/16/2023]
|