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Meral HD, Özcan FŞ, Özcan N, Bozkurt F, Sağdiç O. Determination of prebiotic activity and probiotic encapsulation ability of inulin type fructans obtained from Inula helenium roots. J Food Sci 2024; 89:5335-5349. [PMID: 39042555 DOI: 10.1111/1750-3841.17261] [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: 04/10/2024] [Revised: 06/13/2024] [Accepted: 07/02/2024] [Indexed: 07/25/2024]
Abstract
Inulin, a prebiotic utilized in the food and pharmaceutical industries, promotes the growth of beneficial bacteria in the colon, thereby enhancing human health. Although inulin is commercially produced from chicory and artichoke, Inula helenium roots offer a high potential for inulin production. The aim of this study is to investigate the prebiotic activity of inulin (inulin-P) from I. helenium roots on Lactobacillus rhamnosus, as well as its ability to produce synbiotic microcapsules and the effects on probiotic viability during freeze-drying, in vitro gastrointestinal (GI) digestion, and storage. First, the effect of inulin-P on L. rhamnosus viability and short-chain fatty acid (SCFA) production was compared to other commonly utilized prebiotics. The findings revealed that inulin-P remarkably promoted the growth and SCFA yield of L. rhamnosus for 48 h of fermentation and 28 days of storage. Then, L. rhamnosus was encapsulated with inulin-P and commercial inulin to compare its survival throughout storage and the GI tract. Inulin-P microcapsules outperformed in terms of viability during storage (7.98 log CFU/g after 30 days at 4°C). Furthermore, inulin-P microcapsules were heat-resistant and protected L. rhamnosus from GI conditions, resulting in a high survival rate (89.52%) following large intestine simulation, which is ideal for increasing customer benefits. Additionally, inulin-P microcapsules exhibited similar physical characteristics to commercial inulin. Consequently, this study revealed that inulin-P, which is easy to produce, low-cost, and has industrial application potential, could be used as a good carrier for the synbiotic encapsulation of L. rhamnosus. PRACTICAL APPLICATION: Inulin is a prebiotic that promotes the activity and growth of beneficial bacteria in the human gut. Although commercial inulin is currently produced from chicory root and artichoke, Inula helenium root is a potential raw material for inulin production. In this study, inulin was produced from I. helenium roots with a low-cost and easy production method, and it was determined that this inulin was an effective carrier in the synbiotic encapsulation of L. rhamnosus. This inulin exhibits superior prebiotic activity and encapsulation efficiency compared to commercial inulins like Orafti® GR and HPX and can be easily integrated into industrial production.
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Affiliation(s)
- Hilal Dikmen Meral
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | - Nihat Özcan
- TUBITAK Marmara Research Centre, Life Sciences, Kocaeli, Turkey
| | - Fatih Bozkurt
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Osman Sağdiç
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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2
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Zanoelo M, Barbosa-Dekker AM, Dekker RFH, Pereira EA, da Cunha MAA. Microencapsulation of roasted mate tea extractives with lasiodiplodan (a (1 → 6)-β-D-glucan) and maltodextrin as combined coating materials: A strategic tool to stabilize and protect the bioactive components. Int J Biol Macromol 2024; 275:133615. [PMID: 38960221 DOI: 10.1016/j.ijbiomac.2024.133615] [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: 04/17/2024] [Revised: 06/22/2024] [Accepted: 06/30/2024] [Indexed: 07/05/2024]
Abstract
Microencapsulation has emerged as a promising strategy to enhance the stability and protection of bioactive compounds. In this work, roasted mate tea was microencapsulated using 15 % maltodextrin and lasiodiplodan (0.5-1.25 %) as wall coating materials. The microcapsules were characterized for encapsulation efficiency, hygroscopicity, moisture, water activity, water solubility, dissolubility, scanning electron microscopy, FT-IR spectroscopy, thermal analysis, colorimetry, antioxidant activity, as well as quantification of phenolic compounds and caffeine. Microencapsulation yields ranged from 44.92 to 56.39 %, and encapsulation efficiency varied from 66.54 to 70.16 by increasing the lasiodiplodan concentration. FT-IR revealed phenolic acids, flavonoids, and polyphenolics. Minor color variations were observed among the samples. Thermal analysis demonstrated the microencapsulates exhibited good thermal stability with no degradation below 250 °C. Encapsulated samples showed high levels of bioactive compounds, suggesting that microencapsulation by spray-drying was a favorable process, where maltodextrin, a low-cost protective agent, when combined with the properties of lasiodiplodan, can be a good option for stabilizing mate extracts.
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Affiliation(s)
- Maiara Zanoelo
- Programa de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos, Universidade Tecnológica Federal do Paraná, Pato Branco, Paraná, Brazil.
| | - Aneli M Barbosa-Dekker
- Beta-Glucan Produtos Farmoquímicos - EIRELI, Lote 24(A) - Bloco Zircônia, Universidade Tecnológica Federal do Paraná, Avenida João Miguel Caram, 731, CEP: 86036-700 Londrina, Paraná, Brazil
| | - Robert F H Dekker
- Beta-Glucan Produtos Farmoquímicos - EIRELI, Lote 24(A) - Bloco Zircônia, Universidade Tecnológica Federal do Paraná, Avenida João Miguel Caram, 731, CEP: 86036-700 Londrina, Paraná, Brazil
| | - Edimir Andrade Pereira
- Departamento de Química, Universidade Tecnológica Federal do Paraná, Pato Branco, Paraná, Brazil
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3
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Delaporte A, Duchemin B, Grisel M, Gore E. Impact of Wall Material-to-Active Ratio in the Stability of Spray-Dried Ascorbic Acid Using Maltodextrin and Gum Arabic. Molecules 2024; 29:3587. [PMID: 39124996 PMCID: PMC11314086 DOI: 10.3390/molecules29153587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Revised: 06/13/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
Encapsulation revolutionizes industries through enhanced stability, controlled release, and targeted performance of active ingredients. The novel aspect of this study explores the impact of the wall material-to-active (WM:A) ratio on the stability of ascorbic acid (AA) encapsulated in a maltodextrin (MD) and gum arabic (GA) blend (2:1 w/w). Microparticles were spray-dried and analyzed using SEM, TGA, DSC, thermal stability, and antioxidant activity assessments. Stability tests under different conditions revealed that a higher WM:A ratio (7:1) improved the active stability and antioxidant activity during storage, highlighting its importance in the encapsulation process. SEM analysis confirmed particles with no cracks, and the particles demonstrated excellent thermal stability up to 200 °C with minimal degradation. These findings underscore the critical role of the WM:A ratio in determining the stability of encapsulated AA within a carbohydrate matrix, offering valuable insights for advancing encapsulation technologies.
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Affiliation(s)
- Adeline Delaporte
- Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, France; (A.D.); (M.G.)
| | - Benoît Duchemin
- Université Le Havre Normandie, Normandie Univ, CNRS, LOMC, F-76600 Le Havre, France;
| | - Michel Grisel
- Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, France; (A.D.); (M.G.)
| | - Ecaterina Gore
- Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, France; (A.D.); (M.G.)
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Saavedra-Leos Z, Carrizales-Loera A, Lardizábal-Gutiérrez D, López-Martínez LA, Leyva-Porras C. Exploring the Equilibrium State Diagram of Maltodextrins across Diverse Dextrose Equivalents. Polymers (Basel) 2024; 16:2014. [PMID: 39065331 PMCID: PMC11280782 DOI: 10.3390/polym16142014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2024] [Revised: 06/28/2024] [Accepted: 07/11/2024] [Indexed: 07/28/2024] Open
Abstract
This study investigates the equilibrium state diagram of maltodextrins with varying dextrose equivalents (DE 10 and 30) for quercetin microencapsulation. Using XRD, SEM, and optical microscopy, three transition regions were identified: amorphous (aw 0.07-0.437), semicrystalline (aw 0.437-0.739), and crystalline (aw > 0.739). In the amorphous region, microparticles exhibit a spherical morphology and a fluffy, pale-yellow appearance, with Tg values ranging from 44 to -7 °C. The semicrystalline region shows low-intensity diffraction peaks, merged spherical particles, and agglomerated, intense yellow appearance, with Tg values below 2 °C. The crystalline region is characterized by fully collapsed microstructures and a continuous, solid material with intense yellow color. Optimal storage conditions are within the amorphous region at 25 °C, aw 0.437, and a water content of 1.98 g H2O per g of dry powder. Strict moisture control is required at higher storage temperatures (up to 50 °C) to prevent microstructural changes. This research enhances understanding of maltodextrin behavior across diverse dextrose equivalents, aiding the development of stable microencapsulated products.
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Affiliation(s)
- Zenaida Saavedra-Leos
- Multidisciplinary Academic Unit, Altiplano Region (COARA), Autonomous University of San Luis Potosi, Carretera a Cedral km 5+600, Matehuala 78700, Mexico; (Z.S.-L.); (A.C.-L.)
| | - Anthony Carrizales-Loera
- Multidisciplinary Academic Unit, Altiplano Region (COARA), Autonomous University of San Luis Potosi, Carretera a Cedral km 5+600, Matehuala 78700, Mexico; (Z.S.-L.); (A.C.-L.)
| | - Daniel Lardizábal-Gutiérrez
- Advanced Materials Research Center (CIMAV), Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico;
| | - Laura Araceli López-Martínez
- Academic Coordination of the Western High Plateau Region, Autonomous University of San Luis Potosi, Salinas de Hidalgo 78600, Mexico;
| | - César Leyva-Porras
- Advanced Materials Research Center (CIMAV), Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico;
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Ashaq B, Rasool K, Habib S, Bashir I, Nisar N, Mustafa S, Ayaz Q, Nayik GA, Uddin J, Ramniwas S, Mugabi R, Wani SM. Insights into chemistry, extraction and industrial application of lemon grass essential oil -A review of recent advances. Food Chem X 2024; 22:101521. [PMID: 38952570 PMCID: PMC11215000 DOI: 10.1016/j.fochx.2024.101521] [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: 04/04/2024] [Revised: 05/16/2024] [Accepted: 05/27/2024] [Indexed: 07/03/2024] Open
Abstract
Lemongrass essential oil (LEO), extracted from high-oil lemongrass, gains prominence as a versatile natural product due to growing demand for safe health solutions. LEO comprises beneficial compounds like citral, isoneral, geraniol, and citronellal, offering diverse pharmacological benefits such as antioxidant, antifungal, antibacterial, antiviral, and anticancer effects. LEO finds applications in food preservation, cosmetics, and pharmaceuticals, enhancing profitability across these sectors. The review focuses on the extraction of LEO, emphasizing the need for cost-effective methods. Ultrasound and supercritical fluid extraction are effective in reducing extraction time, increasing yields, and enhancing oil quality. LEO shows promise as a valuable natural resource across industries, with applications in packaging, coating, and film development. LEO's ability to extend the shelf life of food items and impart natural flavors positions it as a valuable asset. Overall, the review emphasizes LEO's therapeutic, antimicrobial, and antioxidant properties, strengthening its potential in the food, pharmaceutical, and cosmetic sectors.
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Affiliation(s)
- Barjees Ashaq
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Khansa Rasool
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Samira Habib
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Iqra Bashir
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Naseh Nisar
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Sehrish Mustafa
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Qudsiya Ayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Govt. Degree College, Shopian 192303, J&K, India
| | - Jalal Uddin
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Asir 61421, Saudi Arabia
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Robert Mugabi
- Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
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Nguyen CT, Nguyen Di K, Phan HC, Kha TC, Nguyen HC. Microencapsulation of noni fruit extract using gum arabic and maltodextrin - Optimization, stability and efficiency. Int J Biol Macromol 2024; 269:132217. [PMID: 38729491 DOI: 10.1016/j.ijbiomac.2024.132217] [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: 02/02/2024] [Revised: 04/28/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
Noni fruit (Morinda citrifolia L.) has many health-supporting compounds, but its biological extracts need protection against environmental impacts for stability and efficiency. To address this, microencapsulation is an advanced technology in food applications that require optimization of coating component and temperature regime. Gum arabic (GA) and maltodextrin (MD) were suitably combined at 2:1 ratio, which showed good and stable structure as well as successful microencapsulation efficiency of the enzymatic-ultrasonic assisted noni extract. A coating density of 20 % for the GA:MD formula was with highest performance. The heat setting of spray drying was optimized at 175 and 82 °C for inlet and outlet, respectively using response surface methodology with experimental validation of maximized TFC and TSC at 88.3 and 90.3 %, respectively. Noni microencapsulated powder was assessed via a series of reliably advanced techniques such as microscopy, spectrophotometry, diffraction, and calorimetry for structural properties. Noni powder was additionally tested for storage stability, heat exposure stability, and release efficiency in pH condition and in vitro digestive tract. Promising results were obtained with at least one year storage stability, better microcapsule stability at 60 and 100 °C, quite good release at pH 7.4, and suitable release efficiency in digestive tract simulation. These properties of microencapsulated noni powder open further scalability potential and various industrial applications.
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Affiliation(s)
- Cong Thanh Nguyen
- Faculty of Technology, Dong Nai Technology University, Bien Hoa City, Vietnam.
| | - Khanh Nguyen Di
- Faculty of Health Sciences, Dong Nai Technology University, Bien Hoa City, Vietnam
| | - Hoang Cong Phan
- Faculty of Health Sciences, Dong Nai Technology University, Bien Hoa City, Vietnam
| | - Tuyen Chan Kha
- Faculty of Chemical Engineering and Food Technology, Nong Lam University Ho Chi Minh City, Thu Duc, Ho Chi Minh City, Vietnam.
| | - Hung Canh Nguyen
- Southern Military Institute of Preventive Medicine, Go Vap, Ho Chi Minh City, Vietnam
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Ali A, Wan C, Lin M, Flint-Garcia S, Vardhanabhuti B, Somavat P. Microencapsulation of highly concentrated polyphenolic compounds from purple corn pericarp by spray-drying with various biomacromolecules. Int J Biol Macromol 2024; 272:132938. [PMID: 38848831 DOI: 10.1016/j.ijbiomac.2024.132938] [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: 01/19/2024] [Revised: 05/25/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
Colored corn pericarp contains unusually high amounts of industrially valuable phytochemicals, such as anthocyanins, flavanols, flavonoids, and phenolic acids. Polyphenols were extracted in an aqueous solution and spray-dried to produce microencapsulates using four carrier materials, namely, maltodextrin (MD), gum arabic (GA), methylcellulose (MC), and skim milk powder (SMP) at three concentrations (1, 2, and 3 %, respectively). The encapsulates were evaluated for their polyphenolic contents using spectrophotometric techniques and HPLC analyses, and their antioxidant properties were evaluated using four different assays. The physicochemical properties of encapsulates were analyzed by measuring the zeta potential (ZP), particle size distribution, water solubility index (WSI), water absorption index (WAI), and color parameters. Structural and thermal properties were evaluated using Fourier transform infrared spectroscopy (FTIR), optical profilometry, and differential scanning calorimetry (DSC) analyses. Comparative analysis of structural characteristics, particle size distribution, zeta potential, WSI, WAI, and aw of the samples confirmed the successful formulation of encapsulates. The microencapsulates embedded with 1 % concentrations of MD, MC, GA, or SMP retained polyphenolic compounds and exhibited noteworthy antioxidant properties. The samples encapsulated with GA or MD (1 %) demonstrated superior physicochemical, color, and thermal properties. Comprehensive metabolomic analysis confirmed the presence of 38 phytochemicals in extracts validating the spray-drying process.
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Affiliation(s)
- Ahmad Ali
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Caixia Wan
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Sherry Flint-Garcia
- United States Department of Agriculture, Agricultural Research Service, Plant Genetics Research Unit, Columbia, MO 65211, United States of America.
| | - Bongkosh Vardhanabhuti
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Pavel Somavat
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America; Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
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Martinović J, Ambrus R, Planinić M, Šelo G, Klarić AM, Perković G, Bucić-Kojić A. Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds. Gels 2024; 10:353. [PMID: 38920899 PMCID: PMC11203361 DOI: 10.3390/gels10060353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 05/15/2024] [Accepted: 05/17/2024] [Indexed: 06/27/2024] Open
Abstract
The phenols from grape pomace have remarkable beneficial effects on health prevention due to their biological activity, but these are often limited by their bioaccessibility in the gastrointestinal tract. Encapsulation could protect the phenolics during digestion and influence the controlled release in such an intestine where their potential absorption occurs. The influence of freeze-drying encapsulation with sodium alginate (SA) and its combination with gum Arabic (SA-GA) and gelatin (SA-GEL) on the encapsulation efficiency (EE) of phenol-rich grape pomace extract and the bioaccessibility index (BI) of phenolics during simulated digestion in vitro was investigated. The addition of a second coating to SA improved the EE, and the highest EE was obtained with SA-GEL (97.02-98.30%). The release of phenolics followed Fick's law of diffusion and the Korsmeyer-Peppas model best fitted the experimental data. The highest BI was found for the total phenolics (66.2-123.2%) and individual phenolics (epicatechin gallate 958.9%, gallocatechin gallate 987.3%) using the SA-GEL coating were used. This study shows that freeze-dried encapsulated extracts have the potential to be used for the preparation of various formulations containing natural phenolic compounds with the aim of increasing their bioaccessibility compared to formulations containing non-encapsulated extracts.
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Affiliation(s)
- Josipa Martinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, HR-31 000 Osijek, Croatia
| | - Rita Ambrus
- Faculty of Pharmacy, Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, H-6720 Szeged, Hungary
| | - Mirela Planinić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, HR-31 000 Osijek, Croatia
| | - Gordana Šelo
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, HR-31 000 Osijek, Croatia
| | - Ana-Marija Klarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, HR-31 000 Osijek, Croatia
| | - Gabriela Perković
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, HR-31 000 Osijek, Croatia
| | - Ana Bucić-Kojić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, HR-31 000 Osijek, Croatia
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Tatasciore S, Santarelli V, Neri L, Di Mattia CD, Di Michele A, Mastrocola D, Pittia P. Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material. Curr Res Food Sci 2024; 8:100769. [PMID: 38800638 PMCID: PMC11127467 DOI: 10.1016/j.crfs.2024.100769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/29/2024] [Accepted: 05/11/2024] [Indexed: 05/29/2024] Open
Abstract
This study explores the effect of spray-drying (SD) inlet temperatures (Tinlet 120 and 150 °C) and wall material on the chemical and physico-chemical properties of microencapsulated hop extracts (MHE). Hop extract was formulated with maltodextrin (MD) and gum Arabic (GA) used in single or in combination with β-cyclodextrin (βCD). MHE were evaluated for physical properties, bitter acids (BA), total polyphenol content (TPC) and encapsulation efficiency (TPC EE), and antioxidant capacity (AOC). Powders produced at Tinlet 150 °C exhibited the highest flowability and generally higher TPC yield. Besides Tinlet, MD enabled the obtaining of MHE with the highest encapsulation efficiency. Other physico-chemical and antioxidant properties differently varied depending on the Tinlet. Overall, the βCD addition positively affected α-acids, and β-acids of MHE obtained at Tinlet 120 °C. ATR-FTIR analysis showed hydrogen bond formation between hop compounds and βCD. Multifactorial ANOVA highlighted that Tinlet, W, and their interaction influenced almost all the chemical and physico-chemical properties of MHE.
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Affiliation(s)
- Simona Tatasciore
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
| | - Veronica Santarelli
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
| | - Lilia Neri
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123, Perugia, Italy
| | - Dino Mastrocola
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
| | - Paola Pittia
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
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Anagnostopoulou E, Tsouko E, Maina S, Myrtsi ED, Haroutounian S, Papanikolaou S, Koutinas A. Unlocking the potential of spent coffee grounds via a comprehensive biorefinery approach: production of microbial oil and carotenoids under fed-batch fermentation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:35483-35497. [PMID: 38727974 DOI: 10.1007/s11356-024-33609-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Accepted: 05/04/2024] [Indexed: 05/30/2024]
Abstract
The valorization of renewable feedstock to produce a plethora of value-added products could promote the transition towards a circular bioeconomy. This study presents the development of cascade processes to bioconvert spent coffee grounds (SCGs) into microbial oil and carotenoids employing sustainable practices. The stepwise recovery of crude phenolic extract and coffee oil was carried out using green or recyclable solvents, i.e., aqueous ethanol and hexane. Palmitic acid (43.3%) and linoleic acid (38.9%) were the major fatty acids in the oil fraction of SCGs. The LC-MS analysis of crude phenolic extracts revealed that chlorogenic acid dominated (45.7%), while neochlorogenic acid was also detected in substantial amounts (24.0%). SCGs free of coffee oil and phenolic compounds were subjected to microwave-assisted pretreatment under different irradiations and solvents to enhance subsequent enzymatic saccharification. Microwave/water pretreatment at 400 W, followed by enzymatic hydrolysis with proteases, hemicellulases, and cellulases, at 50 g/L initial SCGs, led to satisfying overall yields of cellulose (75.4%), hemicellulose (50.3%), and holocellulose (55.3%). Mannan was the most extractable polysaccharide followed by galactan and arabinan. SCGs hydrolysate was used in fed-batch bioreactor fermentations with Rhodosporidium toruloides to produce 24.0 g/L microbial oil and carotenoids of 432.9 μg/g biomass.
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Affiliation(s)
- Elena Anagnostopoulou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Erminta Tsouko
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece.
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Ave, 11635, Athens, Greece.
| | - Sofia Maina
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Eleni D Myrtsi
- Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Serkos Haroutounian
- Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Seraphim Papanikolaou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Apostolos Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
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López-Parra MB, Gómez-Domínguez I, Iriondo-DeHond M, Villamediana Merino E, Sánchez-Martín V, Mendiola JA, Iriondo-DeHond A, del Castillo MD. The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder. Foods 2024; 13:1114. [PMID: 38611418 PMCID: PMC11011276 DOI: 10.3390/foods13071114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 04/01/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although there were no significant differences (p > 0.05) in the overall antioxidant capacity between the freeze-dried and spray-dried samples, after an in vitro simulation of the digestion process, the spray-dried sample was significantly (p < 0.05) more antioxidant. Both samples reduced physiological intracellular ROS and significantly decreased (p < 0.05) the secretion of the pro-inflammatory factor NO. Alkaloids and phenolic compounds were detected in intestinal digests. In conclusion, spray drying is a good technique for producing IC as its use does not affect its properties and causes less environmental impact than freeze drying, as calculated by life cycle assessment. Sensory analysis did not show significant differences between the commercial beverage and the IC beverage in the adult population. IC at 10 mg/mL was significantly less accepted in adolescents than the commercial beverage. Future work will include the reformulation of the IC beverage at 10 mg/mL, which has antioxidant and anti-inflammatory potential, to increase its hedonic acceptance in all consumer segments.
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Affiliation(s)
- Marta B. López-Parra
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.B.L.-P.); (I.G.-D.); (E.V.M.); (V.S.-M.); (J.A.M.)
| | - Irene Gómez-Domínguez
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.B.L.-P.); (I.G.-D.); (E.V.M.); (V.S.-M.); (J.A.M.)
| | - Maite Iriondo-DeHond
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38, 200, 28800 Alcalá de Henares, Spain;
| | - Esther Villamediana Merino
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.B.L.-P.); (I.G.-D.); (E.V.M.); (V.S.-M.); (J.A.M.)
| | - Vanesa Sánchez-Martín
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.B.L.-P.); (I.G.-D.); (E.V.M.); (V.S.-M.); (J.A.M.)
| | - Jose A. Mendiola
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.B.L.-P.); (I.G.-D.); (E.V.M.); (V.S.-M.); (J.A.M.)
| | - Amaia Iriondo-DeHond
- Sección Departamental de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Av. Puerta de Hierro, s/n, 28040 Madrid, Spain;
| | - Maria Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.B.L.-P.); (I.G.-D.); (E.V.M.); (V.S.-M.); (J.A.M.)
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12
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Muchahary S, Nickhil C, Jeevarathinam G, Rustagi S, Deka SC. Encapsulation of quercetin fraction from Musa balbisiana banana blossom in chitosan alginate solution, its optimization and characterizations. Int J Biol Macromol 2024; 264:130786. [PMID: 38548497 DOI: 10.1016/j.ijbiomac.2024.130786] [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: 11/25/2023] [Revised: 03/03/2024] [Accepted: 03/09/2024] [Indexed: 04/10/2024]
Abstract
This study comprises the isolation of quercetin from the bhimkol banana (Musa balbisiana) blossom, encapsulation, and its characterizations. An isolated quercetin rich fraction was obtained from HPLC followed by column chromatography and subsequently encapsulated with chitosan-alginate polyelectrolyte complex at optimum encapsulation conditions obtained by ant colony optimization. Quercetin fraction and encapsulated quercetin were characterized for their physicochemical properties (by HPLC, FTIR, NMR, XRD, Dynamic Light Scattering, and release study). The yield and purity of isolated quercetin rich fractions were 2.35 ± 0.08 μg/ml and 83.12 ± 0.31 %, respectively. After the optimization of encapsulation, quercetin 0.2 %, sodium alginate 4 %, chitosan 0.5 %, and agitation at 300 rpm were found to be the optimal conditions resulting in higher encapsulation efficiency (EE, 84.54 %). EE was significantly improved by a slight increase in sodium alginate, and agitation. Encapsulated quercetin revealed good pH resistance by releasing 68.27 mg QE/g quercetin in simulated gastric fluid at 60 min. Microbeads of encapsulated quercetin showed the structural bond stretching of encapsulating materials and quercetin in FTIR spectra (stretching at 1511 cm-1, 1380 cm-1, and 1241 cm-1 are attributed to the stretching vibration of CO in aromatic rings, and bending vibration of OH bond in phenols). An average particle size of 2.71 μm exhibited the microgel behavior of microbeads (by XRD). The present study on the underutilized variety of banana blossoms has diverse applications in the food and pharmaceutical industries that will productively exhibit effective drug delivery properties.
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Affiliation(s)
- Sangita Muchahary
- Department of Food Engineering & Technology, Tezpur University, Napaam, Assam 784028, India
| | - C Nickhil
- Department of Food Engineering & Technology, Tezpur University, Napaam, Assam 784028, India
| | - G Jeevarathinam
- Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore 641 032, Tamil Nadu, India.
| | - Sarvesh Rustagi
- School of Applied and Life sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Sankar Chandra Deka
- Department of Food Engineering & Technology, Tezpur University, Napaam, Assam 784028, India.
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13
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Vargas-Munévar L, Borja-Fajardo J, Sandoval-Aldana A, García WQ, Moreno EM, Henriquez JC, Stashenko E, García LT, García-Beltrán O. Microencapsulation of Theobroma cacao L polyphenols: A high-value approach with in vitro anti-Trypanosoma cruzi, immunomodulatory and antioxidant activities. Biomed Pharmacother 2024; 173:116307. [PMID: 38401521 DOI: 10.1016/j.biopha.2024.116307] [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: 10/28/2023] [Revised: 02/09/2024] [Accepted: 02/17/2024] [Indexed: 02/26/2024] Open
Abstract
Chagas disease (CHD) is the highest economic burden parasitosis worldwide and the most important cardiac infection, without therapeutic alternatives to halt or reverse its progression. In CHD-experimental models, antioxidant and anti-inflammatory compounds have demonstrated therapeutic potential in cardiac dysfunction. Theobroma cacao polyphenols are potent natural antioxidants with cardioprotective and anti-inflammatory action, which are susceptible to degradation, requiring technological approaches to guarantee their protection, stability, and controlled release. Here, 21 cocoa polyphenol-rich microencapsulates were produced by spray-drying and freeze-drying techniques using two wall materials (maltodextrin and gum arabic). Chemical (total and individual phenolic content and antioxidant activity), structural (morphology), and biological parameters (cytotoxicity, trypanocidal, antioxidant, and immunomodulatory activities) were assessed to determine the most efficient microencapsulation conditions on Trypanosoma cruzi-infected myocardioblast and macrophage cells. Significant antiproliferative properties against infected cells (superior to benznidazole) were found in two microencapsulates which also exhibited cardioprotective properties against oxidative stress, inflammation, and cell death.
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Affiliation(s)
- Laura Vargas-Munévar
- Posgradute Department in Infectious Disease, Universidad de Santander, Bucaramanga 680006, Colombia
| | | | | | - Wendy Quintero García
- Posgradute Department in Infectious Disease, Universidad de Santander, Bucaramanga 680006, Colombia
| | - Erika Moreno Moreno
- Posgradute Department in Infectious Disease, Universidad de Santander, Bucaramanga 680006, Colombia
| | - Juan Camilo Henriquez
- National Research Center for the Agroindustrialization of Aromatic and Medicinal Tropical Species (CENIVAM), Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Elena Stashenko
- National Research Center for the Agroindustrialization of Aromatic and Medicinal Tropical Species (CENIVAM), Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Liliana Torcoroma García
- Posgradute Department in Infectious Disease, Universidad de Santander, Bucaramanga 680006, Colombia.
| | - Olimpo García-Beltrán
- Centro Integrativo de Biología y Química Aplicada (CIBQA), Universidad Bernardo O' Higgins, Santiago 8370854, Chile; Facultad de Ciencias Naturales y Matemáticas, Universidad de Ibagué, Ibagué 730002, Colombia.
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14
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Saborirad S, Baghaei H, Hashemi-Moghaddam H. Optimizing the ultrasonic extraction of polyphenols from mango peel and investigating the characteristics, antioxidant activity and storage stability of extract nanocapsules in maltodextrin/whey protein isolate. ULTRASONICS SONOCHEMISTRY 2024; 103:106778. [PMID: 38262176 PMCID: PMC10832609 DOI: 10.1016/j.ultsonch.2024.106778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 01/25/2024]
Abstract
In this study, the extraction and nanoencapsulation of mango peel extract (MPE) were investigated to enhance its stability and preserve its antioxidant properties. Initially, using the central composite design (CCD)-response surface methodology (RSM), optimal conditions for the extraction of MPE via an ultrasonic system were determined to be a temperature of 10.53 °C, a time of 34.35 min, and an ethanol concentration of 26.62 %. Subsequently, the extracted extract was spray-dried and nanoencapsulated using three types of coatings: maltodextrin, whey protein isolate (WPI), and their combination. The results showed that nanoencapsulation led to a significant improvement in the stability of phenolic compounds in the extract during storage compared to free extract. Furthermore, capsules prepared with the combined coating exhibited the highest levels of phenolic compounds and antioxidant activity. Therefore, it can be concluded that nanoencapsulation can serve as an effective method for preserving the bioactive properties of MPE.
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Affiliation(s)
- Shahram Saborirad
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Homa Baghaei
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
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15
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Silva Júnior MED, Silva NBD, Araújo MVRL, Converti A, Dos Santos Lima M, Maciel MIS. Effect of coating material on microencapsulated phenolic compounds extracted from agroindustrial ciriguela peel residue. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1335-1346. [PMID: 37782290 DOI: 10.1002/jsfa.13018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 09/24/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023]
Abstract
BACKGROUND Extract of ciriguela residue was microencapsulated by spray-drying and freeze-drying using maltodextrin (M), gum arabic (GA) and their mixture (50% M; 50% GA on dry basis) as encapsulating agents. Total phenolic compounds (TPC), antioxidant activity, physicochemical properties, profile of phenolic compounds by HPLC with diode-array detection and storage stability were evaluated. RESULTS TPC content of powders ranged from 306.9 to 451.2 mg gallic acid equivalent g-1 dry powder. The spray-dried powder prepared using GA as encapsulating agent had higher TPC content and antioxidant activity, whereas the freeze-dried powder had lower moisture and water activity. Spray-dried microcapsules had spherical shape, whereas freeze-dried products had irregular structures. The profile of phenolic compounds identified in samples was similar, with rutin (342.59 and 72.92 μg g-1 ) and quercetin (181.02 and 43.24 μg g-1 ) being the major compounds in liquid and freeze-dried extracts, respectively, whereas myricetin (97.41 μg g-1 ) was predominant in spray-dried ones. Storage stability tests carried out for 45 days at 7 or 25 °C revealed no statistically significant difference in TPC. CONCLUSION Ciriguela residue can be considered a source of TPC and used as ingredient with good antioxidant activity in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | | | - Maria Vitória Rolim Lemos Araújo
- Laboratory of Physical-Chemical Analysis of Food, Department of Consumer Sciences, Federal Rural University of Pernambuco, Recife, Brazil
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, University of Genoa, Pole of Chemical Engineering, Genoa, Italy
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Brazil
| | - Maria Inês Sucupira Maciel
- Technology Center, Federal University of Paraiba, João Pessoa, Brazil
- Food Science and Technology Graduate Program, Federal Rural University of Pernambuco, Recife, Brazil
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16
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Oliveira AD, Moreira TFM, Paes Silva B, Oliveira G, Teixeira VMC, Watanabe LS, Lucy Nixdorf S, Eloísa Leal L, Pessoa LGA, Seixas FAV, Gonçalves OH, Paula Peron A, Sá-Nakanishi AB, Leimann FV, Bracht A, Bracht L, Comar JF. Characterization and bioactivities of coffee husks extract encapsulated with polyvinylpyrrolidone. Food Res Int 2024; 178:113878. [PMID: 38309896 DOI: 10.1016/j.foodres.2023.113878] [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: 06/21/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 02/05/2024]
Abstract
Coffee processing generates large amounts of residues of which a portion still has bioactive properties due to their richness in phenolic compounds. This study aimed to obtain a coffee husks extract (CHE) and to encapsulate it (ECHE) with polyvinylpyrrolidone using a one-step procedure of solid dispersion. The extraction and encapsulation yields were 9.1% and 92%, respectively. Thermal analyses revealed that the encapsulation increased the thermal stability of CHE and dynamic light scattering analyses showed a bimodal distribution of size with 81% of the ECHE particles measuring approximately 711 nm. Trigonelline and caffeine were the main alkaloids and quercetin the main phenolic compound in CHE, and the encapsulation tripled quercetin extraction. The total phenolics content and the antioxidant activity of ECHE, assayed with three different procedures, were higher than those of CHE. The antioxidant activity and the bioaccessibility of the phenolic compounds of ECHE were also higher than those of CHE following simulated gastrointestinal digestion (SGID). Both CHE and ECHE were not toxic against Alliumcepa cells and showed similar capacities for inhibiting the pancreatic α-amylase in vitro. After SGID, however, ECHE became a 1.9-times stronger inhibitor of the α-amylase activity in vitro (IC50 = 8.5 mg/mL) when compared to CHE. Kinetic analysis revealed a non-competitive mechanism of inhibition and in silico docking simulation suggests that quercetin could be contributing significantly to the inhibitory action of both ECHE and CHE. In addition, ECHE (400 mg/kg) was able to delay by 50% the increases of blood glucose in vivo after oral administration of starch to rats. This finding shows that ECHE may be a candidate ingredient in dietary supplements used as an adjuvant for the treatment of diabetes.
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Affiliation(s)
| | - Thaysa F M Moreira
- Post-Graduation Program of Food Technology, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | | | - Grazielle Oliveira
- Department of Chemical Engineering, Federal University of Paraná, Curitiba, PR, Brazil
| | | | - Lycio S Watanabe
- Department of Chemistry, State University of Londrina, PR, Brazil
| | | | | | | | | | - Odinei H Gonçalves
- Department of Textile Engineering, Federal University of Santa Catarina, Blumenau, SC, Brazil
| | - Ana Paula Peron
- Department of Biodiversity and Nature Conservation, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | | | - Fernanda V Leimann
- Post-Graduation Program of Food Technology, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | - Adelar Bracht
- Department of Biochemistry, State University of Maringá, PR, Brazil
| | - Lívia Bracht
- Department of Biochemistry, State University of Maringá, PR, Brazil
| | - Jurandir F Comar
- Department of Biochemistry, State University of Maringá, PR, Brazil.
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17
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Barańska A, Michalska-Ciechanowska A, Wojdyło A, Mykhailyk VA, Korinchevska TV, Samborska K. Carriers based on dairy by-products and dehumidified-air spray drying as a novel multiple approach towards improved retention of phenolics in powders: sour cherry juice concentrate case study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1497-1510. [PMID: 37804151 DOI: 10.1002/jsfa.13033] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/09/2023]
Abstract
BACKGROUND Sour cherry juice concentrate powder can serve as a modern, easy-to-handle, phenolics-rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by-products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content. RESULTS Dairy-based carriers were effective for spray drying of sour cherry-juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying). CONCLUSIONS The study proved that it is possible to apply dairy-based by-products to produce sour cherry juice concentrate powders profitably, lowering the spray-drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Alicja Barańska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Viacheslav A Mykhailyk
- Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Tetiana V Korinchevska
- Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
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18
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Vu AT, Kha TC, Phan HT. Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage Stability. Foods 2023; 13:100. [PMID: 38201128 PMCID: PMC10778347 DOI: 10.3390/foods13010100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/18/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
This research explores the application of germinated mung bean extract, rich in GABA (Gamma-aminobutyric acid) and polyphenols, in enhancing human health. Recognizing the instability of these bioactive compounds in environmental conditions, encapsulation emerges as a pivotal technique to broaden their applications in food and pharmaceuticals. Utilizing response surface methodology and Box-Behnken design, the freeze-drying formulation for encapsulating the aqueous extract was optimized. Second-order polynomial models were developed, exhibiting statistical adequacy in predicting key variables such as encapsulation efficiency for GABA (EE-GABA) and total polyphenol content (EE-TPC), as well as encapsulation yield for GABA (EY-GABA) and total polyphenol content (EY-TPC). The established optimal formulation was validated, resulting in predicted values for EE-GABA, EE-TPC, EY-GABA, and EY-TPC. The release kinetics of encapsulated particles were investigated, highlighting the suitability of the Korsmeyer-Peppas and Higuchi models. Assessing the stability of the encapsulated powder under varying temperatures and humidities revealed degradation rates, half-life, and activation energy, with moisture equilibrium established at 4.70%, indicative of long-term stability. In conclusion, the encapsulated germinated mung bean powder demonstrates high stability, making it a promising candidate for integration into food products and functional ingredients.
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Affiliation(s)
| | - Tuyen Chan Kha
- Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam; (A.T.V.); (H.T.P.)
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Duque-Soto C, Leyva-Jiménez FJ, Quirantes-Piné R, López-Bascón MA, Lozano-Sánchez J, Borrás-Linares I. Evaluation of Olive Leaf Phenolic Compounds' Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates. Nutrients 2023; 16:93. [PMID: 38201923 PMCID: PMC10780473 DOI: 10.3390/nu16010093] [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: 11/02/2023] [Revised: 12/21/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
The large generation of olive by-products has motivated their revalorization into high-added-value products. In this regard, olive leaves pose as an interesting source of bioactive compounds, due to their phenolic content with commonly known antioxidant, anti-inflammatory, and immunomodulatory properties, with potential application in non-communicable diseases. However, their effectiveness and applicability into functional foods is limited by their instability under gastrointestinal conditions. Thus, the development of protective formulations is essential. In this study, the spray-drying encapsulation of a phenolic-rich olive leaf extract with inulin as the encapsulating agent was optimized. Then, the behavior of the free extract under gastrointestinal conditions, its co-administration with the encapsulating agent, and the optimized microencapsulated formulation were studied through an in vitro gastrointestinal digestion process following the INFOGEST protocol. Digestion of the free extract resulted in the degradation of most compounds, whereas this was minimized in the co-administration of the non-encapsulated extract with the encapsulating agent. This protective effect, related to its interaction with inulin, was similar to the microencapsulated formulation. Thus, both approaches, co-administration and microencapsulation with inulin, could be promising strategies for the improvement of the stability of these anti-inflammatory and immunomodulatory compounds under gastrointestinal conditions, enhancing their beneficial effect.
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Affiliation(s)
- Carmen Duque-Soto
- Department of Food Science and Nutrition, Faculty of Farmacy, University of Granada, Campus Universitario Cartuja s/n, 18071 Granada, Spain;
| | - Francisco Javier Leyva-Jiménez
- Area of Food Science and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain;
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain
| | - Rosa Quirantes-Piné
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain;
| | - María Asunción López-Bascón
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, Edificio BioRegión, 18016 Granada, Spain;
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Faculty of Farmacy, University of Granada, Campus Universitario Cartuja s/n, 18071 Granada, Spain;
| | - Isabel Borrás-Linares
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain;
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20
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Pusty K, Dash KK, Tiwari A, Balasubramaniam VM. Ultrasound assisted extraction of red cabbage and encapsulation by freeze-drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate. Food Sci Biotechnol 2023; 32:2025-2042. [PMID: 37860738 PMCID: PMC10581982 DOI: 10.1007/s10068-023-01302-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/01/2023] [Accepted: 03/16/2023] [Indexed: 10/21/2023] Open
Abstract
In the present study encapsulation of ultrasound assisted red cabbage extract was carried out using four different carrier agents such as maltodextrin, gum arbic, xanthan gum, and gellan gum. Among the four hydrocolloids investigated, maltodextrin was found to have the least destructive effect on anthocyanin content (14.87 mg C3G/g dw), TPC (54.51 ± 0.09 mg GAE/g dw), TFC (19.82 Mg RE/g dw) and antioxidant activity (74.15%) upon freeze-drying. Subsequently a storage study was conducted using maltodextrin as carrier agent at 25-50 °C. The Clausius-Clapeyron equation was used to evaluate the net isosteric heat (qst) of water adsorption. The differential entropy (ΔS) and qst decreased from 82.298 to 38.628 J/mol, and 27.518 kJ/mol to 12.505 kJ/mol, respectively as the moisture content increased from 2 to 14%. The value of isokinetic energy and Gibb's free energy were found to be 364.88 and - 1.596 kJ/mol for freeze dried red cabbage. Graphical abstract
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Affiliation(s)
- Kasturi Pusty
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - V. M. Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
- Department of Food Agricultural and Biological Engineering, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
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21
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Figueroa-Enriquez C, Rodríguez-Félix F, Plascencia-Jatomea M, Sánchez-Escalante A, Vargas-López JM, Tapia-Hernández JA, Canizales-Rodríguez DF, Castro-Enriquez DD, Ruiz-Cruz S, Santos-Sauceda I, Burruel-Ibarra SE, Pompa-Ramos JL. Nanoparticles of Betalain-Gelatin with Antioxidant Properties by Coaxial Electrospraying: Preparation and Characterization. ACS OMEGA 2023; 8:41156-41168. [PMID: 37969967 PMCID: PMC10634192 DOI: 10.1021/acsomega.3c04021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/16/2023] [Accepted: 10/03/2023] [Indexed: 11/17/2023]
Abstract
Betalains are bioactive compounds with attractive antioxidant properties for the food industry, endowing them with potential application in food coatings to maintain quality and extend shelf life. However, they have low stability to factors such as light, temperature, and humidity. An alternative to protect bioactive compounds is nanoencapsulation; one of the most used techniques to produce an encapsulation is coaxial electrospraying. In this research, the preparation and characterization of gelatin-betalain nanoparticles were carried out using the coaxial electrospray technique. Betalains were extracted from pitaya (Stenocereus thurberi) and encapsulated in gelatin. The obtained material was evaluated by SEM, FTIR, TGA, and DSC techniques and for its antioxidant capacity. By SEM, nanoparticles with spherical and monodisperse morphologies were observed, with betalain concentrations of 1 and 3% w/v and average diameters of 864 and 832 μm, respectively. By FTIR, the interaction between betalain and gelatin was observed through amino groups and hydrogen bonds. Likewise, the antioxidant activity of the betalains was maintained at the time of encapsulation, increasing the antioxidant activity as the concentration increased. The results of the DPPH, ABTS, and total phenols methods were 645.4592 μM T/g, 832.8863 ± 0.0110 μM T/g, and 59.8642 ± 0.0279 mg GAE/g for coaxial nanoparticles with 3% betalains, respectively. Therefore, the coaxial electrospray technique was useful for obtaining nanoparticles with good antioxidant properties, and due to the origin of its components and since the use of toxic solvents is not necessary in the technique, the material obtained can be considered food grade with potential application as a coating on functional foods.
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Affiliation(s)
- Cielo
E. Figueroa-Enriquez
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Francisco Rodríguez-Félix
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Maribel Plascencia-Jatomea
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Armida Sánchez-Escalante
- Animal
Origin Food Technology Coordination, Food
and Development Research Center A.C., Hermosillo 83304, Sonora, Mexico
| | - Juan M. Vargas-López
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - José A. Tapia-Hernández
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | | | - Daniela D. Castro-Enriquez
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Saúl Ruiz-Cruz
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Irela Santos-Sauceda
- Department
of Polymers and Materials Research, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Silvia E. Burruel-Ibarra
- Department
of Polymers and Materials Research, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - José L. Pompa-Ramos
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
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22
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Fuentes Y, Giovagnoli-Vicuña C, Faúndez M, Giordano A. Microencapsulation of Chilean Papaya Waste Extract and Its Impact on Physicochemical and Bioactive Properties. Antioxidants (Basel) 2023; 12:1900. [PMID: 37891979 PMCID: PMC10604294 DOI: 10.3390/antiox12101900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The microencapsulation of bioactive extracts of Chilean papaya waste, including both seeds and skin, was investigated. Papaya waste extract microcapsules utilizing maltodextrin at 10% (MD10), 20% (MD20), and 30% (MD30) (w/v) as the wall material through the freeze-drying process were obtained, and subsequently their physicochemical, antioxidant, and antimicrobial properties were evaluated. The TPC efficiency and yield values achieved were more than 60% for the microencapsulated seed and skin extracts, respectively. The best results for phenolic and antioxidant compounds were found in the microencapsulated seed extract with MD20, with a value of 44.20 ± 3.32 EAG/g DW for total phenols and an antioxidant capacity of 12.0 ± 0.32 mol ET/g DW for the DPPH and 236.3 ± 4.1 mol ET/g DW for the FRAP assay. In addition, the seed and skin samples reduced ROS generation in H2O2-treated Hek293 cells. In terms of antimicrobial activity, values ranging from 7 to 15 mm of inhibitory halos were found, with the maximum value corresponding to the inhibition of S. aureus, for both microencapsulated extracts. Therefore, the successful microencapsulation of the waste bioactive extracts (seed and skin) with the demonstrated antimicrobial and antioxidant properties highlight the bioactivity from Chilean papaya waste resources.
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Affiliation(s)
- Yihajara Fuentes
- Departamento de Química Inorgánica, Escuela de Química, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Macul 7820436, Chile;
| | - Claudia Giovagnoli-Vicuña
- Departamento de Química Inorgánica, Escuela de Química, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Macul 7820436, Chile;
| | - Mario Faúndez
- Departamento de Farmacia, Escuela de Química y Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Macul 7820436, Chile;
| | - Ady Giordano
- Departamento de Química Inorgánica, Escuela de Química, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Macul 7820436, Chile;
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23
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Vázquez-Núñez MDLÁ, Aguilar-Zárate M, Gómez-García R, Reyes-Luna C, Aguilar-Zárate P, Michel MR. The Specific Encapsulation of Procyanidins from Litchi Peel and Coffee Pulp Extracts via Spray-Drying Using Green Polymers. Polymers (Basel) 2023; 15:3823. [PMID: 37765677 PMCID: PMC10537477 DOI: 10.3390/polym15183823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/25/2023] [Accepted: 09/15/2023] [Indexed: 09/29/2023] Open
Abstract
Polyphenols called procyanidins can be extracted from agro-industrial waste like litchi peel and coffee pulp. However, their efficacy is limited due to instability, which hinders both the bioavailability and preservation of their activity. This study aims to establish the ideal encapsulation conditions required to preserve the procyanidin properties found in extracts taken from litchi peel and coffee pulp. To attain the maximum procyanidin encapsulation efficacy (EE), the Taguchi method was utilized to streamline the spray-drying conditions for different wall materials-maltodextrin (MD), whey protein (WP), citrus pectin (CP), and skim milk (SM). The optimized conditions consisted of feed flow (3, 4.5, and 6 mL/min), temperature (125, 150, and 175 °C), and airflow (30, 35, and 40 m3/h). The microcapsules were characterized using ABTS, DPPH, lipoperoxidation, and scanning electron microscopy. Objective evaluations revealed that MD was the most effective encapsulation material for the litchi extract, whereas WP was the optimal option for the coffee extract. Of all the factors considered in the spray-drying process, feed flow had the strongest impact. The spray-drying process for the litchi peel extracts achieved high procyanidin encapsulation efficiencies at a feed flow rate of 4.5 mL/min, a temperature of 150 °C, and an airflow rate of 35 m3/h. Meanwhile, the coffee extract spray drying achieved similar results at a feed flow rate of 4.5 mL/min, a temperature of 175 °C, and an airflow rate of 40 m3/h. Encapsulation efficiencies of 98.1% and 93.6% were observed for the litchi and coffee extracts, respectively, under the mentioned optimal conditions. The microencapsulation process was successful in preserving the antioxidant properties of procyanidins. The microcapsules' size ranged from 2.6 to 3.2 micrometers. The results imply that the phenolic compounds present in the extracts function as effective antioxidant agents.
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Affiliation(s)
- María de Los Ángeles Vázquez-Núñez
- Facultad de Estudios Profesionales Zona Huasteca, Universidad Autónoma de San Luis Potosí, Romualdo del Campo 501, Colonia Rafael Curiel, Ciudad Valles 79060, San Luis Potosí, Mexico
| | - Mayra Aguilar-Zárate
- Facultad de Ciencias Químicas-CIEP, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, Zona Universitaria, Mexico City 78210, San Luis Potosí, Mexico
| | - Ricardo Gómez-García
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- CIICYT-Centro de Investigación e Innovación Científica y Tecnológica, Unidad Camporredondo, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Carlos Reyes-Luna
- Engineering Department, Tecnológico Nacional de Mexico/I. T. de Ciudad Valles, Carretera al Ingenio Plan de Ayala km 2, Colonia Vista Hermosa, Ciudad Valles 79010, San Luis Potosí, Mexico
| | - Pedro Aguilar-Zárate
- Engineering Department, Tecnológico Nacional de Mexico/I. T. de Ciudad Valles, Carretera al Ingenio Plan de Ayala km 2, Colonia Vista Hermosa, Ciudad Valles 79010, San Luis Potosí, Mexico
| | - Mariela R Michel
- Engineering Department, Tecnológico Nacional de Mexico/I. T. de Ciudad Valles, Carretera al Ingenio Plan de Ayala km 2, Colonia Vista Hermosa, Ciudad Valles 79010, San Luis Potosí, Mexico
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24
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da Silva Júnior ME, Araújo MVRL, Martins ACS, Dos Santos Lima M, da Silva FLH, Converti A, Maciel MIS. Microencapsulation by spray-drying and freeze-drying of extract of phenolic compounds obtained from ciriguela peel. Sci Rep 2023; 13:15222. [PMID: 37709786 PMCID: PMC10502068 DOI: 10.1038/s41598-023-40390-4] [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: 02/09/2023] [Accepted: 08/09/2023] [Indexed: 09/16/2023] Open
Abstract
Microcapsules of ciriguela peel extracts obtained by ultrasound-assisted extraction were prepared by spray drying, whose results were compared with those of freeze-drying as a control. The effects of spray-drying air temperature, feed flow rate and ratio of encapsulating agents (maltodextrin and arabic gum) were studied. Encapsulation efficiency, moisture content, total phenolic compounds (TPC), water activity, hygroscopicity, solubility, colorimetric parameters, phenolic profile by HPLC/DAD, simulated gastrointestinal digestion and morphology of spray-dried and freeze-dried microcapsules were evaluated, as well as their stability of TPC during 90 days storage at 7 and 25 °C. Spray-dried extract showed higher encapsulation efficiency (98.83%) and TPC (476.82 mg GAE g-1) than freeze-dried extract. The most abundant compounds in the liquid extract of ciriguela peel flour were rutin, epicatechin gallate, chlorogenic acid and quercetin. Rutin and myricetin were the major flavonoids in the spray-dried extract, while quercetin and kaempferol were in the freeze-dried one. The simulated gastrointestinal digestion test of microencapsulated extracts revealed the highest TPC contents after the gastric phase and the lowest one after the intestinal one. Rutin was the most abundant compound after the digestion of both spray-dried (68.74 µg g-1) and freeze-dried (93.98 µg g-1) extracts. Spray-dried microcapsules were of spherical shape, freeze-dried products of irregular structures. Spray-dried microcapsules had higher phenolic compounds contents after 90 days of storage at 7 °C compared to those stored at 25 °C, while the lyophilized ones showed no significant difference between the two storage temperatures. The ciriguela agro-industrial residue can be considered an interesting alternative source of phenolic compounds that could be used, in the form of bioactive compounds-rich powders, as an ingredient in pharmaceutical, cosmetic and food industries.
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Affiliation(s)
| | - Maria Vitória Rolim Lemos Araújo
- Laboratory of Physical-Chemical Analysis of Food, Department of Consumer Sciences, Federal Rural University of Pernambuco, Recife, Brazil
| | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, PE, 56314-520, Brazil
| | | | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, Via Opera Pia 15, 16145, Genoa, Italy
| | - Maria Inês Sucupira Maciel
- Food Science and Technology Graduate Program, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.
- Food Science and Technology Graduate Program, Federal Rural University of Pernambuco, Recife, Brazil.
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25
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Lukova P, Katsarov P, Pilicheva B. Application of Starch, Cellulose, and Their Derivatives in the Development of Microparticle Drug-Delivery Systems. Polymers (Basel) 2023; 15:3615. [PMID: 37688241 PMCID: PMC10490215 DOI: 10.3390/polym15173615] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Micro- and nanotechnologies have been intensively studied in recent years as novel platforms for targeting and controlling the delivery of various pharmaceutical substances. Microparticulate drug delivery systems for oral, parenteral, or topical administration are multiple unit formulations, considered as powerful therapeutic tools for the treatment of various diseases, providing sustained drug release, enhanced drug stability, and precise dosing and directing the active substance to specific sites in the organism. The properties of these pharmaceutical formulations are highly dependent on the characteristics of the polymers used as drug carriers for their preparation. Starch and cellulose are among the most preferred biomaterials for biomedical applications due to their biocompatibility, biodegradability, and lack of toxicity. These polysaccharides and their derivatives, like dextrins (maltodextrin, cyclodextrins), ethylcellulose, methylcellulose, hydroxypropyl methylcellulose, carboxy methylcellulose, etc., have been widely used in pharmaceutical technology as excipients for the preparation of solid, semi-solid, and liquid dosage forms. Due to their accessibility and relatively easy particle-forming properties, starch and cellulose are promising materials for designing drug-loaded microparticles for various therapeutic applications. This study aims to summarize some of the basic characteristics of starch and cellulose derivatives related to their potential utilization as microparticulate drug carriers in the pharmaceutical field.
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Affiliation(s)
- Paolina Lukova
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
| | - Plamen Katsarov
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
- Research Institute at Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
| | - Bissera Pilicheva
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
- Research Institute at Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
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26
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Estupiñan-Amaya M, Fuenmayor CA, López-Córdoba A. Exploring the Potential of Wild Andean Blueberries for Powdered Juice Production through Spray Drying. Foods 2023; 12:2348. [PMID: 37372559 DOI: 10.3390/foods12122348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
The Andean blueberry (Vaccinium meridionale Sw) is an underutilized wild fruit native to South America. It is known for its antioxidant properties and potential health benefits. In this study, Andean blueberry juice powders were produced via spray drying, using maltodextrin (MD), gum Arabic (GA) or a combination of both (MD:GA) as wall materials. The spray-dried juices were analyzed for the recovery percentage of total polyphenols and monomeric anthocyanins, as well as for their physicochemical and technological properties. Results showed that the type of carrier agent used caused statistically significant differences in the bioactive content and the antioxidant activity of the powders (p < 0.05). It was found that the MD samples has the highest monomeric anthocyanins content (0.88 ± 0.02 mg cyanidin 3-glucoside equivalents/g) and the highest anthocyanins recovery (96.3 ± 1.7%), while the MD:GA powders showed the highest values of total polyphenol content (5.70 ± 0.09 mg gallic acid equivalents/g), DPPH scavenging capacity (2.49 ± 0.02 mg gallic acid equivalents/g) and phenolics recovery (87.2 ± 1.1%). Furthermore, all the spray-dried powders exhibited low moisture content (<5.5%) and water activity (<0.40), as well as high solubility in water (>94%) and good flowability. Future prospects include evaluating the stability of the Andean blueberry juice powders during storage and exploring the formulation of new foods and beverages that incorporate these spray-dried powders.
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Affiliation(s)
- Mauren Estupiñan-Amaya
- Grupo de Investigación en Bioeconomía y Sostenibilidad Agroalimentaria, Escuela de Administración de Empresas Agropecuarias, Facultad Seccional Duitama, Universidad Pedagógica y Tecnológica de Colombia, Carrera 18 con Calle 22, Duitama 150461, Colombia
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Av. Carrera 30 # 45-03, Bogotá 111321, Colombia
| | - Carlos Alberto Fuenmayor
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Av. Carrera 30 # 45-03, Bogotá 111321, Colombia
| | - Alex López-Córdoba
- Grupo de Investigación en Bioeconomía y Sostenibilidad Agroalimentaria, Escuela de Administración de Empresas Agropecuarias, Facultad Seccional Duitama, Universidad Pedagógica y Tecnológica de Colombia, Carrera 18 con Calle 22, Duitama 150461, Colombia
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27
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Díaz-Montes E. Wall Materials for Encapsulating Bioactive Compounds via Spray-Drying: A Review. Polymers (Basel) 2023; 15:2659. [PMID: 37376305 DOI: 10.3390/polym15122659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/06/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and retards the degradation of bioactive compounds by encapsulating them within a wall material. The resulting capsules exhibit diverse characteristics influenced by factors such as operating conditions (e.g., air temperature and feed rate) and the interactions between the bioactive compounds and the wall material. This review aims to compile recent research (within the past 5 years) on spray-drying for bioactive compound encapsulation, emphasizing the significance of wall materials in spray-drying and their impact on encapsulation yield, efficiency, and capsule morphology.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de Mexico 07340, Mexico
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28
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Rosales TKO, Fabi JP. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Front Nutr 2023; 10:1144677. [PMID: 37293672 PMCID: PMC10244521 DOI: 10.3389/fnut.2023.1144677] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Accepted: 05/08/2023] [Indexed: 06/10/2023] Open
Abstract
In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical-chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
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29
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Nunes AR, Costa EC, Alves G, Silva LR. Nanoformulations for the Delivery of Dietary Anthocyanins for the Prevention and Treatment of Diabetes Mellitus and Its Complications. Pharmaceuticals (Basel) 2023; 16:ph16050736. [PMID: 37242519 DOI: 10.3390/ph16050736] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Diabetes mellitus (DM) is a metabolic disease characterized by abnormal blood glucose levels-hyperglycemia, caused by a lack of insulin secretion, impaired insulin action, or a combination of both. The incidence of DM is increasing, resulting in billions of dollars in annual healthcare costs worldwide. Current therapeutics aim to control hyperglycemia and reduce blood glucose levels to normal. However, most modern drugs have numerous side effects, some of which cause severe kidney and liver problems. On the other hand, natural compounds rich in anthocyanidins (cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin) have also been used for the prevention and treatment of DM. However, lack of standardization, poor stability, unpleasant taste, and decreased absorption leading to low bioavailability have hindered the application of anthocyanins as therapeutics. Therefore, nanotechnology has been used for more successful delivery of these bioactive compounds. This review summarizes the potential of anthocyanins for the prevention and treatment of DM and its complications, as well as the strategies and advances in the delivery of anthocyanins using nanoformulations.
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Affiliation(s)
- Ana R Nunes
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CNC-Centre for Neuroscience and Cell Biology, Faculty of Medicine, University of Coimbra, 3004-504 Coimbra, Portugal
| | - Elisabete C Costa
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Gilberto Alves
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Luís R Silva
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CPIRN-UDI-IPG-Research Unit for Inland Development, Center for Potential and Innovation of Natural Resources, Polytechnic of Guarda, 6300-554 Guarda, Portugal
- CIEPQPF, Department of Chemical Engineering, University of Coimbra, Pólo II-Pinhal de Marrocos, 3030-790 Coimbra, Portugal
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30
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Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Huamán-Carrión ML, Ramos-Pacheco BS, De la Cruz G, Arévalo-Quijano JC, Muñoz-Saenz JC, Muñoz-Melgarejo M, Quispe-Quezada UR, Gutiérrez-Gómez E, Luciano-Alipio R, Zamalloa-Puma MM, Álvarez-López GJ, Sucari-León R. Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum. Foods 2023; 12:1873. [PMID: 37174411 PMCID: PMC10177773 DOI: 10.3390/foods12091873] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/22/2023] [Accepted: 04/29/2023] [Indexed: 05/15/2023] Open
Abstract
Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Maltodextrin and tara gum were used to obtain microencapsulates A, and modified native potato starch and tara gum were used for microencapsulates B. High values of phenolic compounds, flavonoids, and antioxidant capacity were obtained in microcapsules A and B, and the results obtained in terms of encapsulation efficiency, yield, hygroscopicity, solubility, moisture, Aw, bulk density, and color were typical of the spray-drying process. On the other hand, spherical and elliptical microparticles of sizes between 7.83 and 53.7 µm with light and medium stability were observed. Thermogravimetric properties were similar in both microencapsulates; total organic carbon, SEM-EDS, and FTIR analyses corroborated the encapsulation. X-ray diffractogram exhibited amorphous structures, and the release kinetics of phenolic compounds presented high values from 8.13 to 12.58 mg GAE/g between 7 and 13 h. Finally, modified potato starch is a better encapsulant than maltodextrin because it has better core protection and controlled release of the encapsulated bioactive compounds.
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Affiliation(s)
- Carlos A. Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Mary L. Huamán-Carrión
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Betsy S. Ramos-Pacheco
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Germán De la Cruz
- Agricultural Science Faculty, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, Peru
| | - José C. Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | | | | | - Uriel R. Quispe-Quezada
- Agricultural and Forestry Business Engineering, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Edgar Gutiérrez-Gómez
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Rober Luciano-Alipio
- Administrative Sciences Faculty, Universidad Nacional Autónoma Altoandina de Tarma, Junín 12731, Peru
| | | | | | - Reynaldo Sucari-León
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
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Oussou KF, Guclu G, Kelebek H, Selli S. Valorization of cocoa, tea and coffee processing by-products-wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:91-130. [PMID: 37898543 DOI: 10.1016/bs.afnr.2023.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the environment and biodiversity. However, they contain significant quantities of bioactive, nutritional, antioxidative, and aroma compounds. Their sustainable use could meet the increased demand for value-added pharmaceutical, nutraceutical, and food products. The amount of agri-food wastes and their disposal in the environment are predicted to double in the next decade. The valorization of these by-products could effectively contribute to the manufacture of cheaper functional food ingredients and supplements while improving regional economy and food security and mitigating environmental pollution. The main aim of this chapter is to present an understanding of the valorization of the wastes and by-products from cacao, coffee and tea processing with a focus on their bioactive, nutritional, and antioxidant capacity.
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Affiliation(s)
- Kouame Fulbert Oussou
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey.
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Mzoughi M, Demircan E, Turan OY, Firatligil E, Ozcelik B. Valorization of plum (Prunus domestica) peels: microwave-assisted extraction, encapsulation and storage stability of its phenolic extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01893-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Bevilacqua E, Cruzat V, Singh I, Rose’Meyer RB, Panchal SK, Brown L. The Potential of Spent Coffee Grounds in Functional Food Development. Nutrients 2023; 15:nu15040994. [PMID: 36839353 PMCID: PMC9963703 DOI: 10.3390/nu15040994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/09/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023] Open
Abstract
Coffee is a popular and widely consumed beverage worldwide, with epidemiological studies showing reduced risk of cardiovascular disease, cancers and non-alcoholic fatty liver disease. However, few studies have investigated the health effects of the post-brewing coffee product, spent coffee grounds (SCG), from either hot- or cold-brew coffee. SCG from hot-brew coffee improved metabolic parameters in rats with diet-induced metabolic syndrome and improved gut microbiome in these rats and in humans; further, SCG reduced energy consumption in humans. SCG contains similar bioactive compounds as the beverage including caffeine, chlorogenic acids, trigonelline, polyphenols and melanoidins, with established health benefits and safety for human consumption. Further, SCG utilisation could reduce the estimated 6-8 million tonnes of waste each year worldwide from production of coffee as a beverage. In this article, we explore SCG as a major by-product of coffee production and consumption, together with the potential economic impacts of health and non-health applications of SCG. The known bioactive compounds present in hot- and cold-brew coffee and SCG show potential effects in cardiovascular disease, cancer, liver disease and metabolic disorders. Based on these potential health benefits of SCG, it is expected that foods including SCG may moderate chronic human disease while reducing the environmental impact of waste otherwise dumped in landfill.
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Affiliation(s)
- Elza Bevilacqua
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Vinicius Cruzat
- Faculty of Health, Southern Cross University, Gold Coast, QLD 4225, Australia
| | - Indu Singh
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Roselyn B. Rose’Meyer
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Sunil K. Panchal
- School of Science, Western Sydney University, Richmond, NSW 2753, Australia
| | - Lindsay Brown
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
- Correspondence: ; Tel.: +61-433-062-123
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Tatasciore S, Santarelli V, Neri L, González Ortega R, Faieta M, Di Mattia CD, Di Michele A, Pittia P. Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties. Antioxidants (Basel) 2023; 12:antiox12020442. [PMID: 36830001 PMCID: PMC9951912 DOI: 10.3390/antiox12020442] [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: 12/09/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/12/2023] Open
Abstract
In this study, freeze-drying microencapsulation was proposed as a technology for the production of powdered hop extracts with high stability intended as additives/ingredients in innovative formulated food products. The effects of different carriers (maltodextrin, Arabic gum, and their mixture in 1:1 w/w ratio) on the physical and techno-functional properties, bitter acids content, yield and polyphenols encapsulation efficiency of the powders were assessed. Additionally, the powders' stability was evaluated for 35 days at different temperatures and compared with that of non-encapsulated extract. Coating materials influenced the moisture content, water activity, colour, flowability, microstructure, and water sorption behaviour of the microencapsulates, but not their solubility. Among the different carriers, maltodextrin showed the lowest polyphenol load yield and bitter acid content after processing but the highest encapsulation efficiency and protection of hop extracts' antioxidant compounds during storage. Irrespective of the encapsulating agent, microencapsulation did not hinder the loss of bitter acids during storage. The results of this study demonstrate the feasibility of freeze-drying encapsulation in the development of functional ingredients, offering new perspectives for hop applications in the food and non-food sectors.
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Affiliation(s)
- Simona Tatasciore
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Veronica Santarelli
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Lilia Neri
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
- Correspondence:
| | - Rodrigo González Ortega
- Faculty of Science and Technology, University of Bolzano, Piazza Università, 39100 Bolzano, Italy
| | - Marco Faieta
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123 Perugia, Italy
| | - Paola Pittia
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
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He W, Han M, Bu Y, Zhu W, Li J, Li X. Flavor mechanism of micro-nanoparticles and correlation analysis between flavor substances in thermoultrasonic treated fishbone soup. ULTRASONICS SONOCHEMISTRY 2023; 93:106299. [PMID: 36652814 PMCID: PMC9853349 DOI: 10.1016/j.ultsonch.2023.106299] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/02/2023] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
To study the physicochemical properties of micro-nanoparticles (MNPs) in thermoultrasonic treated fishbone soup, it was subjected to ultra-filtration with a 100 kDa ultrafiltration membrane to obtain large MNPs (LMNPs) and small MNPs (SMNPs). LMNPs and SMNPs were treated with force-breakers, and the interactions of the MNPs with five characteristic volatile compounds were investigated. LMNPs covered most proteins (222.66 mg/mL) and fatty acids (363.76 mg/g), while SMNPs was mostly soluble small molecules with taste substances like total free amino acids (85.26 mg/g), organic acids (2.55 mg/mL), and 5'-nucleotides (169.17 mg/100 mL). The stability of LMNPs is significantly higher than raw bone soup, and SMNPs can exist stably in the solution. Correlation analysis between flavor substance content and flavor suggested that the overall flavor profile of halibut bone soup was closely related to the content changes of 72 significant influence variables. The binding of LMNPs to characteristic flavor compounds was largely affected by hydrophobic interactions, hydrogen bonds, and ionic effects. While the binding of SMNPs to characteristic flavor compounds was largely determined by hydrophobic interaction and hydrogen bonding. This study explores the characteristics of MNPs and provides the possibility to clarify the interaction mechanism between MNPs and flavor.
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Affiliation(s)
- Wei He
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Menglin Han
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China.
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Lozada-Ramírez JD, Guerrero-Moras MC, González-Peña MA, Silva-Pereira TS, Anaya de Parrodi C, Ortega-Regules AE. Stabilization of Anthocyanins from Coffee ( Coffea arabica L.) Husks and In Vivo Evaluation of Their Antioxidant Activity. Molecules 2023; 28:molecules28031353. [PMID: 36771019 PMCID: PMC9921765 DOI: 10.3390/molecules28031353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/24/2022] [Accepted: 12/26/2022] [Indexed: 02/04/2023] Open
Abstract
Coffee (Coffea arabica L.) is one of the most popular and widely consumed products throughout the world, mainly due to its taste, aroma, caffeine content, and natural antioxidants. Among those antioxidants, anthocyanins are one of the most important natural pigments, which can be found in coffee husks. It is widely known that anthocyanins have multiple health benefits partially linked to their antioxidant properties. However, anthocyanins have low stability and are sensitive to all types of changes. In order to prevent its degradation, anthocyanins can be stabilized with nanoparticles. Thus, the main objective of this study was to evaluate the stability of the anthocyanins extracted from coffee husks, using three different extracting agents (ethanol, methanol, and water) and stabilizing them through conjugation with zinc oxide nanoparticles. The anthocyanins extracts were mainly composed of cyanidin-3-rutinoside (97%) and the total phenolic compounds of the fresh extracts were 458.97 ± 11.32 (methanol), 373.53 ± 12.74 (ethanol), and 369.85 ± 15.93 (water) mg GAE/g. On the other hand, the total phenolic compounds of the nanoparticle-anthocyanin conjugates underwent no significant changes after stabilization as the major loss was less than 3%. Furthermore, the percentage of anthocyanins' degradation was less than 5% after 12 weeks of storage. On top of that, fresh anthocyanin extracts and anthocyanin-nanoparticle conjugates exhibited a strong protective effect against oxidative stress and increased the survival rate of Caenorhabditis elegans.
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Affiliation(s)
- José Daniel Lozada-Ramírez
- Department of Chemical and Biological Sciences, Universidad de las Américas Puebla, 72810 San Andrés Cholula, Puebla, Mexico
- Correspondence: (J.D.L.-R.); (C.A.d.P.); (A.E.O.-R.)
| | | | - Marco Antonio González-Peña
- Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, 72810 San Andrés Cholula, Puebla, Mexico
| | | | - Cecilia Anaya de Parrodi
- Department of Chemical and Biological Sciences, Universidad de las Américas Puebla, 72810 San Andrés Cholula, Puebla, Mexico
- Correspondence: (J.D.L.-R.); (C.A.d.P.); (A.E.O.-R.)
| | - Ana E. Ortega-Regules
- Department of Health Sciences, Universidad de las Américas Puebla, 72810 San Andrés Cholula, Puebla, Mexico
- Correspondence: (J.D.L.-R.); (C.A.d.P.); (A.E.O.-R.)
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38
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Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01803-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Anthocyanin-Rich Jamun (Syzygium cumini L.) Pulp Transported on Protein-Coated Ionic Gelation Microparticles of Calcium Alginate: Production and Morphological Characteristics. POLYSACCHARIDES 2023. [DOI: 10.3390/polysaccharides4010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Jamun (Syzygium cumini L.) is a fruit rich in anthocyanins, an important group of natural pigments, with color ranging from red to blue, soluble in water, highly antioxidant. Despite its great potential for use as a natural dye, its application is a challenge, due to the instability of these compounds in the environmental conditions of processing and storage commonly used by the food industry. Therefore, this study evaluated the microencapsulation of anthocyanin-rich jamun pulp by ionic gelation (IG) and its protein-coating by electrostatic interaction (PC). The effect of the ratio of sodium alginate solids and jamun pulp (1:0.40 to 1:2, w/w) and the concentration of gelatin coating solution (0% to 10%, w/w) on the morphology, water and total protein content and anthocyanins content in the microparticles were evaluated. Visually, the IG particles showed color tones ranging from reddish to purplish, which became less intense and opaque after being submitted to the gelatin coating process. Microscopic images demonstrated that microparticles formed had an irregular and heterogeneous shape with disorganized gel network formation is due to the presence of solid structures of jamun pulp, observed within the microparticles. The greater the concentration of gelatin in the coating solution, the greater the protein adsorption for the formation of the protective layer, ranging from 21.82 ± 0.72% (T1) to 55.87 ± 4.23% (T6). Protein adsorption on the GI resulted in a decrease in moisture content (ranging from 87.04 ± 0.22 to 97.06 ± 0.12%) and anthocyanins contents (ranging from 5.84 ± 0.62 to 0.78 ± 0.14%) in the PC microparticles.
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40
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Fauziyah N, Ifie I, Syarief O, Darniadi S. Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam-mat freeze-dried tapai (fermented black glutinous rice) powder. Food Sci Nutr 2023; 11:578-589. [PMID: 36655083 PMCID: PMC9834849 DOI: 10.1002/fsn3.3098] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 08/24/2022] [Accepted: 09/08/2022] [Indexed: 01/21/2023] Open
Abstract
The aim of this study was to obtain fermented black glutinous rice (FBGR) powder using the foam-mat freeze-drying method and to evaluate the physicochemical, microstructural, and bioactive characteristics of FBGR powder. To obtain FBGR foams, maltodextrin (MD; 0%-40% w/w) and whey protein isolate (WPI; 7.5% w/w) were used. The results showed that MD concentration had a significant effect (p ≤ .05) on powder recovery and bulk density which increased from 68.9% to 80.5% and 0.46% to 0.63 g/ml, respectively. The lowest moisture content (2.17%) and water activity (0.48) were found in powders produced with 20% MD. The solubility of FBGR powders ranged from 74% to 75% and increasing MD concentration gave higher lightness (L*) and yellowness (b*) readings in color properties of powders. Although the addition of the carrier agent caused reductions in total phenolic content and anthocyanins, the retention of these bioactive compounds rose with increasing MD content from 67% to 76% and 78% to 84%, respectively. FBGR produced with 40% MD had the most superior physical and technological properties, and foam-mat freeze-drying is a promising technology for retaining the bioactive compounds in FBGR.
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Affiliation(s)
- Nur Fauziyah
- Department of NutritionPoliteknik KesehatanBandungIndonesia
| | - Idolo Ifie
- School of Food Science and NutritionUniversity of LeedsLeedsUnited Kingdom
- Department of Food Science and TechnologyDelta State UniversityAbrakaNigeria
| | - Osman Syarief
- Department of NutritionPoliteknik KesehatanBandungIndonesia
| | - Sandi Darniadi
- Research Center for Appropriate TechnologyNational Research and Innovation Agency (BRIN)SubangIndonesia
- Department of Food TechnologyUniversity of PasundanBandungIndonesia
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Abdel-Aty AM, Barakat AZ, Mohamed SA. Garden cress gum and maltodextrin as microencapsulation coats for entrapment of garden cress phenolic-rich extract: improved thermal stability, storage stability, antioxidant and antibacterial activities. Food Sci Biotechnol 2023; 32:47-58. [PMID: 36606085 PMCID: PMC9807720 DOI: 10.1007/s10068-022-01171-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 08/20/2022] [Accepted: 08/25/2022] [Indexed: 01/09/2023] Open
Abstract
The obtained garden cress 6-day sprouts phenolic-rich extract (GCSP) contained efficient health-promoting antioxidant-phenolic compounds. To improve the stability, bioavailability, and functional properties of these valuable phenolic compounds, GCSP was encapsulated by freeze-drying technique using different ratios of garden cress gum (GG) and maltodextrin (M) in the absence and presence of sonication (S). The prepared S/GG-microcapsule retained the highest phenolic content (95%), antioxidant activity (141.6%), and encapsulation efficiency (98.2%). It displayed the highest bio-accessibility of GCSP-phenolic compounds in simulated intestine fluid (87%) and demonstrated the greatest storage-stability at 40 °C for 60 days. S/GG-microcapsule possessed better physical properties including moisture, solubility, swelling, and morphological structures using SEM. The main spectral features, crosslinking, and improved thermal stability were demonstrated for S/GG-microcapsule using FTIR and thermogravimetric analyses. S/GG-microcapsule demonstrated much greater antibacterial activity than GCSP against pathogenic bacteria. S/GG-microcapsule can be added to different food products to improve their antioxidant and antibacterial properties.
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Affiliation(s)
- Azza M. Abdel-Aty
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
| | - Amal Z. Barakat
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
| | - Saleh A. Mohamed
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
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Verônica Cardoso de Souza B, de Morais Sousa M, Augusto Gasparotto Sattler J, Cristina Sousa Gramoza Vilarinho Santana A, Bruno Fonseca de Carvalho R, de Sousa Lima Neto J, de Matos Borges F, Angelica Neri Numa I, Braga Ribeiro A, César Cunha Nunes L. Nanoencapsulation and bioaccessibility of polyphenols of aqueous extracts from Bauhinia forficata link. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 5:100144. [PMID: 36404894 PMCID: PMC9672949 DOI: 10.1016/j.fochms.2022.100144] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 09/16/2022] [Accepted: 11/05/2022] [Indexed: 06/16/2023]
Abstract
Bauhinia forficata Link is a plant rich in polyphenols that has been used mainly for its hypoglycemic activity, which is related to its antioxidant and anti-inflammatory potential. However, the beneficial effect of these bioactive compounds is directly dependent on their bioaccessibility and bioavailability, requiring processing techniques that can improve and preserve their biological activities. This work aimed to obtain nanocapsulated extracts from the infusion (ESIN) and decoction (ESDC) of B. forficata Link leaves, by spray drying. The encapsulating agents used were maltodextrin and colloidal silicon dioxide. The nanocapsules were characterized by HPLC-PDA-ESI-IT-MS n , evaluated the bioaccessibility of polyphenols after simulated digestion and their antioxidant activity. Additionally, an extensive physicochemical characterization of the nanocapsulated extracts was carried out and their stability and technological parameters were evaluated. The ESIN and ESDC extracts had yields of 57.3 % and 62.7 %, with average nanocapsules sizes of 0.202 μm and 0.179 μm, low humidity and water activity (<0.5), powder density and proper flow properties (Hausner ratio ≤ 1.25; Carr index 18-19 %). Scanning electron microscopy showed a spherical and amorphous morphology and low viscosity, which may have favored the solubility profile. The phenolic compounds of the nanocapsules degraded after 400 °C, showing high thermal stability. The infrared spectra identified the presence of maltodextrin and phenolic compounds and that there were no reactions between them. Chromatography confirmed the presence of phenolic compounds, mainly flavonols and their O-glycosylated derivatives, as well as carbohydrates, probably maltodextrin. Simulated in vitro digestion showed that polyphenols and flavonoids from ESIN and ESDC nanocapsules were bioaccessible after the gastric phase (49.38 % and 64.17 % of polyphenols and 64.08 % and 36.61 % of flavonoids) and duodenal (52.68 % and 79.06 % of polyphenols and 13.24 % and 139.03 % of flavoids), with a variation from 52.27 % to 70.55 % of the antioxidant activity maintained, by the ORAC method, after gastric digestion and still 25 %, after duodenal. Therefore, the nanoencapsulation of extracts of B. forficata is a viable option for the preservation of their bioactive compounds, making them bioaccessible and with antioxidant activity, which make them suitable for incorporation into various nutraceutical formulations, such as capsules, tablets and sachets.
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Affiliation(s)
| | - Mariana de Morais Sousa
- Department of Hospitality, Leisure and Food Production, Federal Institute of Education Science and Technology of Piaui, Campus Zona Sul, São Pedro, Teresina, Piaui, Brazil
| | - José Augusto Gasparotto Sattler
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | | | | | | | - Fernando de Matos Borges
- Post-Graduate Program in Materials Science and Engineering, Federal University of Piaui, Campus Ministro Petrônio Portela, Ininga, Teresina, Piaui, Brazil
| | - Iramaia Angelica Neri Numa
- Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil
| | - Alessandra Braga Ribeiro
- Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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da Silva Moura M, da Silva Gomes da Costa B, Giaconia MA, de Andrade RR, Braga ARC, Braga MB. Jaboticaba powders production by freeze‐drying: Influence of octenyl succinic anhydride‐modified starch concentrations over anthocyanins and physical properties. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Milena da Silva Moura
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
| | | | | | - Rafael Ramos de Andrade
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
| | - Anna Rafaela Cavalcante Braga
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
- Department of Biosciences Universidade Federal de São Paulo (UNIFESP) Santos SP Brazil
| | - Matheus Boeira Braga
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
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Rashid R, Wani SM, Manzoor S, Masoodi F, Altaf A. Nanoencapsulation of pomegranate peel extract using maltodextrin and whey protein isolate. Characterisation, release behaviour and antioxidant potential during simulated invitro digestion. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102135] [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]
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Xiao Z, Xia J, Zhao Q, Niu Y, Zhao D. Maltodextrin as wall material for microcapsules: A review. Carbohydr Polym 2022; 298:120113. [DOI: 10.1016/j.carbpol.2022.120113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 08/22/2022] [Accepted: 09/11/2022] [Indexed: 11/02/2022]
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Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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Influence of Encapsulation Parameters on the Retention of Polyphenols in Blackthorn Flower Extract. Processes (Basel) 2022. [DOI: 10.3390/pr10122517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
In order to utilize the benefits of blackthorn flower polyphenols and provide their stabilization during processing and storage, and to facilitate their application in functional food products, this study aimed to evaluate the encapsulation parameters during the spray-drying process of blackthorn flower extract. The effect of the type of wall material (maltodextrin (MD) and its mixtures with gum arabic (GA) and inulin (IN)), its ratio to extract dry matter (0.5, 1, and 2) and drying temperature (120, 150, and 180 °C) on the concentration of different polyphenolic groups was studied. While the lowest applied amount of wall material at the lowest drying temperature enabled efficient encapsulation of all polyphenolic groups, the type of wall material applied caused significant differences in retention. The highest concentrations of both phenolic acids and flavonoids were achieved with the addition of 25% of GA in MD. Unlike the addition of GA, mixtures of MD with IN did not show a positive effect on the retention of polyphenols. Selected encapsulation parameters ensured the high retention of total phenolics, namely 87.87% of the content determined in the liquid extract prior to spray drying, thereby providing a polyphenol-rich product with great potential for application in functional food and the nutraceutical industry.
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de Souza Lima AC, Filho EGA, Sampaio LMF, Pontes CM, Afonso MRA, Ribeiro PRV, Canuto KM, Eça KS, de Siqueira Oliveira L. Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 5:100149. [PMID: 36573106 PMCID: PMC9789327 DOI: 10.1016/j.fochms.2022.100149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 11/11/2022] [Accepted: 11/19/2022] [Indexed: 11/23/2022]
Abstract
The aim of this study was to produce powders from the phenolic extract of the cashew by-product using maltodextrin and gum arabic as encapsulating agents to preserve these bioactive compounds and their antioxidative activity. Extraction was assisted by an ultrasound bath to increase the release of the bioactive compounds, resulting in the hydroalcoholic extract from cashew bagasse. The powders were physically and morphologically characterized, and their total phenolics, antioxidant activity and bioaccessibility were evaluated. All parameters were analyzed by chemometrics. In addition, UPLC-HRMS analysis was used to evaluate the phenolic profile of the extracts, revealing that the powders were able to protect some of the original compounds of the extract, such as catechin, the myricetin fraction and quercetin. The powders showed high total phenolic retention capacity, especially maltodextrin (2893.34 ± 20.18 mg GAE/100 g (DW)), which was the encapsulant that preserved the highest content of polyphenols and antioxidant activity after bioaccessibility in comparison to the unencapsulated extract. The powders showed low water activity (<0.2), low moisture (<8%), high solubility (>60 %) and low hygroscopicity (<4%). The SEM analysis showed that lyophilized extract samples resembled broken glass, which is characteristic of the lyophilization process, and in addition to a predominantly amorphous structure as demonstrated by the X-ray diffraction. The extraction and encapsulation of phenolic compounds from the cashew by-product through lyophilization and using maltodextrin and gum arabic as encapsulants enabled their preservation and potential use of these compounds by the nutraceutical or food industry, and can be used as food additive in order to enrich the content of compounds and the antioxidant activity of numerous products.
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Affiliation(s)
- Antonia Carlota de Souza Lima
- Department of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, Brazil
| | - Elenilson G. Alves Filho
- Department of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, Brazil
| | - Lorena Maria Freire Sampaio
- Department of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, Brazil
| | - Claudilane Martins Pontes
- Department of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, Brazil
| | - Marcos Rodrigues Amorim Afonso
- Department of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, Brazil
| | | | - Kirley Marques Canuto
- Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, 2270 - Pici, Fortaleza, CE, Brazil
| | - Kaliana Sitonio Eça
- Department of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, Brazil
| | - Luciana de Siqueira Oliveira
- Department of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, Brazil,Corresponding author.
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Abbasi-Parizad P, Scarafoni A, Pilu R, Scaglia B, De Nisi P, Adani F. The recovery from agro-industrial wastes provides different profiles of anti-inflammatory polyphenols for tailored applications. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.996562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Food and agro-industrial processing produce a great amount of side-stream and waste materials that are excellent sources of functional bioactive molecules such as phenolic compounds that recover them can be beneficial not only for food sustainability but also to human for many industrial applications such as flavor compounds and therapeutic applications such as antimicrobial and anti-inflammatory. The treatments and extraction techniques have major effects on the recovery of bioactive compounds. Along with the conventional extraction methods, numerous innovative techniques have been evolved and have been optimized to facilitate bioactive extraction more efficiently and sustainably. In this work, we have summarized the state-of-the-art technological approaches concerning novel extraction methods applied for five most produced crops in Italy; Grape Pomace (GP), Tomato Pomace (TP), Olive Pomace (OP), Citrus Pomace (CP), and Spent Coffee Grounds (SCG), presenting the extraction yield and the main class of phenolic classes, with the focus on their biological activity as an anti-inflammatory in vitro and in vivo studies via describing their molecular mechanism of action.
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Encapsulation of Bioactive compounds in shalgam and investigation of the possibilities of their use in probiotic food production. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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