1
|
Banik SP, Kumar P, Basak P, Goel A, Ohia SE, Bagchi M, Chakraborty S, Kundu A, Bagchi D. A critical insight into the physicochemical stability of macular carotenoids with respect to their industrial production, safety profile, targeted tissue delivery, and bioavailability. Toxicol Mech Methods 2024:1-15. [PMID: 39252190 DOI: 10.1080/15376516.2024.2401924] [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: 07/05/2024] [Revised: 08/30/2024] [Accepted: 09/03/2024] [Indexed: 09/11/2024]
Abstract
Lutein, zeaxanthin, and mesozeaxanthin, collectively termed as macular pigments, are key carotenoids integral to optimized central vision of the eye. Therefore, nutraceuticals and functional foods have been developed commercially using carotenoid rich flowers, such as marigold and calendula or single celled photosynthetic algae, such as the Dunaliella. Industrial formulation of such products enriched in macular pigments have often suffered from serious bottlenecks in stability, delivery, and bioavailability. The two chief factors largely responsible for decreasing the shelf-life have been solubility and oxidation of these pigments owing to their strong lipophilic nature and presence of conjugated double bonds. In this regard, oil-based formulations have often been found to be more suitable than powder-based formulations in terms of shelf life and targeted delivery. In some cases, addition of phenolic acids in the formulations have also augmented the product value by enhancing micellization. In this regard, a novel proprietary formulation of these pigments has been developed in our laboratory utilizing marigold extracts in a colloidal solution of extra virgin olive oil and canola oil fortified with antioxidants like thyme oil, tocopherol, and ascorbyl palmitate. This review article presents an updated insight into the stability and bioavailability of industrially manufactured macular carotenoids together with their safety and solubility issues.
Collapse
Affiliation(s)
- Samudra P Banik
- Department of Microbiology, Maulana Azad College, Kolkata, India
| | - Pawan Kumar
- R&D Department, Chemical Resources (CHERESO), Panchkula, India
| | - Pijush Basak
- Jagadis Bose National Science Talent Search, Kolkata, India
| | - Apurva Goel
- Regulatory Department, Chemical Resources (CHERESO), Panchkula, India
| | - Sunny E Ohia
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, Texas Southern University, Houston, TX, USA
| | | | - Sanjoy Chakraborty
- Department of Biological Sciences, New York City College of Technology/CUNY, Brooklyn, NY, USA
| | - Arijit Kundu
- Department of Chemistry, Maulana Azad College, Kolkata, India
| | - Debasis Bagchi
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, Texas Southern University, Houston, TX, USA
- Department of Biology, College of Arts and Sciences, Adelphi University, Garden City, NY, USA
- Department of Psychology, Gordon F. Derner School of Psychology, Adelphi University, Garden City, NY, USA
| |
Collapse
|
2
|
Ahmadzadeh S, Ubeyitogullari A. Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility. Int J Biol Macromol 2024; 266:131305. [PMID: 38569990 DOI: 10.1016/j.ijbiomac.2024.131305] [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: 01/12/2024] [Revised: 03/23/2024] [Accepted: 03/30/2024] [Indexed: 04/05/2024]
Abstract
The ability of 3D printing to encapsulate, protect, and enhance lutein bioaccessibility was investigated under various printing conditions. A spiral-cube-shaped geometry was used to investigate the effects of printing parameters, namely zein concentration (Z; 20, 40, and 60 %) and printing speed (PS; 4, 8, 14, and 20 mm/s). Coaxial extrusion 3D printing was used with lutein-loaded zein as the internal flow material, and corn starch paste as the external flow material. The viscosities of the inks, microstructural properties, storage stability, and bioaccessibility of encapsulated lutein were determined. The sample printed with a zein concentration of 40 % at a printing speed of 14 mm/s (Z-40/PS-14) exhibited the best shape integrity. When lutein was entrapped in starch/zein gels (Z-40/PS-14), only 39 % of lutein degraded after 21 days at 25 °C, whereas 78 % degraded at the same time when crude lutein was studied. Similar improvements were also observed after storing at 50 °C for 21 days. Furthermore, after simulated digestion, the bioaccessibility of encapsulated lutein (9.8 %) was substantially higher than that of crude lutein (1.5 %). As a result, the developed delivery system using 3D printing could be an effective strategy for enhancing the chemical stability and bioaccessibility of bioactive compounds (BCs).
Collapse
Affiliation(s)
- Safoura Ahmadzadeh
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
| | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA; Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA.
| |
Collapse
|
3
|
de Andrade EWV, Dupont S, Beney L, Hoskin RT, da Silva Pedrini MR. Sonoprocessing enhances the stabilization of fisetin by encapsulation in Saccharomyces cerevisiae cells. Int Microbiol 2024; 27:513-523. [PMID: 37500935 DOI: 10.1007/s10123-023-00412-7] [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: 05/16/2023] [Revised: 06/23/2023] [Accepted: 07/21/2023] [Indexed: 07/29/2023]
Abstract
The objective of this study was to investigate for the first time the role of S. cerevisiae natural barriers and endogenous cytoplasmatic bodies on the stabilization of fisetin encapsulated via sonoprocessing coupled to freeze-drying (FD) or spray drying (SD). Both protocols of encapsulation improved the resistance of fisetin against thermal treatments (between 60 and 150 °C) and photochemical-induced deterioration (light exposition for 60 days) compared to non-encapsulated fisetin (antioxidant activity retention of approximately 55% and 90%, respectively). When stored under constant relative humidity (from 32.8 to 90%) for 60 days, yeast carriers improved the half-life time of fisetin by up to 4-fold. Spray dried particles were smaller (4.9 μm) and showed higher fisetin release after simulated gastrointestinal digestion (55.7%) when compared to FD. Freeze-dried particles, in turn, tended to agglomerate more than SD (zeta potential -19.7 mV), resulting in reduced loading features (6.3 mg/g) and less efficient protection of fisetin to heat, photo, and moisture-induced deterioration. Overall, spray-dried sonoprocessed fisetin capsules are an efficient way to preserve fisetin against harsh conditions. Altogether, this report shows that sonoprocessing coupled to drying is an efficient, creative, and straightforward route to protect and deliver lipophilic fisetin using yeast capsules for food applications.
Collapse
Affiliation(s)
- Eduardo Wagner Vasconcelos de Andrade
- Bioprocess Laboratory, Chemical Engineering Department, Universidade Federal do Rio Grande do Norte, Lagoa Nova, Natal, RN, 59078-900, Brazil
- Laboratory of Bioactive Compounds, Chemical Engineering Department, Universidade Federal do Rio Grande do Norte, Lagoa Nova, Natal, RN, 59078-900, Brazil
| | - Sebastien Dupont
- UMR Procédés Alimentaires et Microbiologiques (PAM UMR A 02.102), Univ. Bourgogne Franche-Comté, AgroSup Dijon, 21000, Dijon, France
| | - Laurent Beney
- UMR Procédés Alimentaires et Microbiologiques (PAM UMR A 02.102), Univ. Bourgogne Franche-Comté, AgroSup Dijon, 21000, Dijon, France
| | - Roberta Targino Hoskin
- Laboratory of Bioactive Compounds, Chemical Engineering Department, Universidade Federal do Rio Grande do Norte, Lagoa Nova, Natal, RN, 59078-900, Brazil
| | - Márcia Regina da Silva Pedrini
- Bioprocess Laboratory, Chemical Engineering Department, Universidade Federal do Rio Grande do Norte, Lagoa Nova, Natal, RN, 59078-900, Brazil.
| |
Collapse
|
4
|
Hu D, Xu Y, Gao C, Meng L, Feng X, Wang Z, Shen X, Tang X. Preparation and characterization of starch/PBAT film containing hydroxypropyl-β-cyclodextrin/ethyl lauroyl arginate/cinnamon essential oil microcapsules and its application in the preservation of strawberry. Int J Biol Macromol 2024; 259:129204. [PMID: 38185302 DOI: 10.1016/j.ijbiomac.2024.129204] [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: 09/24/2023] [Revised: 12/12/2023] [Accepted: 01/01/2024] [Indexed: 01/09/2024]
Abstract
Cinnamon essential oil (CEO) was emulsified by hydroxypropyl-β-cyclodextrin/ ethyl lauroyl arginate (HPCD/LAE) complex to make nanoemulsions, which were then incorporated into maltodextrin (MD) to prepare HPCD/LAE/CEO/MD microcapsules by spray drying. The starch/polybutylene adipate terephthalate (starch/PBAT, SP) based extrusion-blowing films containing above microcapsules were developed and used as packaging materials for strawberry preservation. The morphology, encapsulation efficiency, thermal and antibacterial properties of microcapsules with different formulations were investigated. The effects of microcapsules on the physicochemical and antimicrobial properties of SP films were evaluated. When the formula was 4 % HPCD/LAE-3% CEO-10% MD (HL-3C-MD), the microcapsule had the smallest particle size (3.3 μm), the highest encapsulation efficiency (84.51 %) of CEO and the best antibacterial effect. The mechanical and antimicrobial properties of the SP film were enhanced while the water vapor transmittance and oxygen permeability decreased with the incorporation of HL-3C-MD microcapsules. The films effectively reduced the weight loss rate (49.03 %), decay rate (40.59 %) and the total number of colonies (2.474 log CFU/g) and molds (2.936 log CFU/g), thus extending the shelf life of strawberries. This study revealed that the developed SP films containing HPCD/LAE/CEO microcapsules had potential applications in degradable bioactive food packaging materials.
Collapse
Affiliation(s)
- Dongxia Hu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yaoyao Xu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| |
Collapse
|
5
|
Chen Y, Jin X, Kuang Y, Zhang S, Zhang C, Li C, Guo B. A Novel Oral Drugs Delivery System for Borneol Based on HiCap ®100 and Maltodextrin: Preparation, Characterization, and the Investigation as an Intestinal Absorption Enhancer. AAPS PharmSciTech 2023; 24:197. [PMID: 37783919 DOI: 10.1208/s12249-023-02654-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Accepted: 09/11/2023] [Indexed: 10/04/2023] Open
Abstract
The objective of this study was to create a new method for delivering oral borneol (BN) drug that would improve stability. This was accomplished through microencapsulation using HiCap®100 and maltodextrin (MD), resulting in HiCap®100/MD/BN microcapsules (MCs). The HiCap®100/MD/BN MCs were evaluated in terms of encapsulation efficiency (EE%), drug loading (DL%), morphological observations, particle size distribution, Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), thermal analysis, drug degradation rate studies, and in vitro release behavior. The effect of MCs on intestinal permeability in a rat model was assessed using the model drug "florfenicol" (FF) in single-pass intestinal perfusion (SPIP) study. The relationship between MCs and P-glycoprotein (P-gp) was further investigated in comparison with verapamil (Ver). The irritation of MCs was assessed by histological analysis. The MCs in a spherical structure with micron-scale dimensions were obtained. The EE% and DL% were (86.71 ± 0.96)% and (6.03 ± 0.32)%, respectively. MCs played a significantly protective role in drug degradation rate studies. In vitro release studies indicated that the release behavior of MCs was significantly better than BN at the three-release media, and the cumulative release rate exceeded 90% in 15 min. The SPIP studies showed that MCs significantly enhanced the absorption of FF in rats. Compared with Ver, MCs were not promoted by a single inhibition of P-gp. Hematoxylin-eosin (HE)-stained images showed that MCs had no obvious irritation and toxic effects on the intestines of rats. Thus, the preparation of HiCap®100/MD/BN MCs improves the stability of BN, which has certain scientific value for the development and application of BN, and provides unique perspectives for future BN-related researches.
Collapse
Affiliation(s)
- Yuan Chen
- Department of Pharmaceutics, School of Pharmacy, Guangzhou Higher Education Mega Center, Guangdong Pharmaceutical University, 280 East Waihuan Road, Guangzhou, 510006, China
- Guangdong Provincial Key Laboratory of Advanced Drug Delivery, Guangdong Provincial Engineering Center of Topical Precise Drug Delivery System, Guangdong Pharmaceutical University, Guangzhou, 510006, People's Republic of China
| | - Xiaowei Jin
- Department of Pharmaceutics, School of Pharmacy, Guangzhou Higher Education Mega Center, Guangdong Pharmaceutical University, 280 East Waihuan Road, Guangzhou, 510006, China
- Guangdong Provincial Key Laboratory of Advanced Drug Delivery, Guangdong Provincial Engineering Center of Topical Precise Drug Delivery System, Guangdong Pharmaceutical University, Guangzhou, 510006, People's Republic of China
| | - Yanhui Kuang
- Guangdong Baiyun Mountain and Hutchison Whampoa Ltd., Modern Chinese Medicine Research Institute, Guangzhou, 510515, China
| | - Sisi Zhang
- Guangdong Baiyun Mountain and Hutchison Whampoa Ltd., Modern Chinese Medicine Research Institute, Guangzhou, 510515, China
| | - Chuanping Zhang
- Guangdong Baiyun Mountain and Hutchison Whampoa Ltd., Modern Chinese Medicine Research Institute, Guangzhou, 510515, China
| | - Chuyuan Li
- Guangdong Baiyun Mountain and Hutchison Whampoa Ltd., Modern Chinese Medicine Research Institute, Guangzhou, 510515, China
| | - Bohong Guo
- Department of Pharmaceutics, School of Pharmacy, Guangzhou Higher Education Mega Center, Guangdong Pharmaceutical University, 280 East Waihuan Road, Guangzhou, 510006, China.
- Guangdong Provincial Key Laboratory of Advanced Drug Delivery, Guangdong Provincial Engineering Center of Topical Precise Drug Delivery System, Guangdong Pharmaceutical University, Guangzhou, 510006, People's Republic of China.
| |
Collapse
|
6
|
Zhao Y, Wang Y, Zhang Z, Li H. Advances in Controllable Release Essential Oil Microcapsules and Their Promising Applications. Molecules 2023; 28:4979. [PMID: 37446642 DOI: 10.3390/molecules28134979] [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: 04/07/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
Essential oils (EOs) have emerged as natural and popular ingredients used in the preparation of safe and sustainable products because of their unique characteristics, such as antibacterial and antioxidant activity. However, due to their high volatility, poorly solubility in water, and susceptibility to degradation and oxidation, the application of EOs is greatly limited. One of the promising strategies for overcoming these restrictions is encapsulation, which involves in the entrapment of EOs inside biocompatible materials to utilize their controllable release and good bioavailability. In this review, the microencapsulation of the controllable release EOs and their applications are investigated. The focus is on the antimicrobial mechanism of various EOs on different bacteria and fungi, release mechanism of microencapsulated EOs, and preparation research progress of the controllable EOs microcapsules. In addition, their applications are introduced in relation to the food, textiles, agriculture, and medical fields.
Collapse
Affiliation(s)
- Yana Zhao
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Yanbo Wang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Zhijun Zhang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Huizhen Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| |
Collapse
|
7
|
Kato LS, Lelis CA, da Silva BD, Galvan D, Conte-Junior CA. Micro- and nanoencapsulation of natural phytochemicals: Challenges and recent perspectives for the food and nutraceuticals industry applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:77-137. [PMID: 37236735 DOI: 10.1016/bs.afnr.2022.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Worldwide, there has been growing interest in the research, development, and commercialization of functional bioactive components and nutraceuticals. As a result of consumer awareness of the relationship between diet, health, and disease, the consumption of plant-derived bioactive components has recently increased in the past two decades. Phytochemicals are bioactive nutrient plant chemicals in fruits, vegetables, grains, and other plant foods that may provide desirable health benefits beyond essential nutrition. They may reduce the risk of major chronic diseases, cardiovascular diseases, cancer, osteoporosis, diabetes, high blood pressure, and psychotic diseases and have antioxidant, antimicrobial, and antifungal properties, cholesterol-lowering, antithrombotic, or anti-inflammatory effects. Phytochemicals have been recently studied and explored for various purposes, such as pharmaceuticals, agrochemicals, flavors, fragrances, coloring agents, biopesticides, and food additives. These compounds are known as secondary metabolites and are commonly classified as polyphenols, terpenoids (terpenes), tocotrienols and tocopherols, carotenoids, alkaloids and other nitrogen-containing metabolites, stilbenes and lignans, phenolic acids, and glucosinates. Thus, this chapter aims to define the general chemistry, classification, and essential sources of phytochemicals, as well as describe the potential application of phytochemicals in the food and nutraceuticals industry, explaining the main properties of interest of the different compounds. Finally, the leading technologies involving micro and nanoencapsulation of phytochemicals are extensively detailed to protect them against degradation and enhance their solubility, bioavailability, and better applicability in the pharmaceutical, food, and nutraceutical industry. The main challenges and perspectives are detailed.
Collapse
Affiliation(s)
- Lilian Seiko Kato
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carini Aparecida Lelis
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil
| | - Bruno Dutra da Silva
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, Brazil; Residue Analysis Laboratory (LAB RES), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.
| |
Collapse
|
8
|
Pinho LS, Patel BK, Campanella OH, Rodrigues CEDC, Favaro-Trindade CS. Microencapsulation of Carotenoid-Rich Extract from Guaraná Peels and Study of Microparticle Functionality through Incorporation into an Oatmeal Paste. Foods 2023; 12:foods12061170. [PMID: 36981097 PMCID: PMC10048682 DOI: 10.3390/foods12061170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 03/02/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023] Open
Abstract
The peels of guaraná (Paullinia cupana) fruit contain abundant carotenoid content, which has demonstrated health benefits. However, these compounds are unstable in certain conditions, and their application into food products can be changed considering the processing parameters. This study aimed to encapsulate the carotenoid-rich extract from guaraná peels by spray drying (SD), characterize the microparticles, investigate their influence on the pasting properties of oatmeal paste, and evaluate the effects of temperature and shear on carotenoid stability during the preparation of this product. A rheometer with a pasting cell was used to simulate the extrusion conditions. Temperatures of 70, 80, and 90 °C and shear rates of 50 and 100 1/s were the parameters evaluated. Microparticles with a total carotenoid content between 40 and 96 µg/g were obtained. Over the storage period, carotenoid stability, particle size, color, moisture, and water activity varied according to the core:carrier material proportion used. Afterward, the formulation SD1:2 was selected to be incorporated in oatmeal, and the paste viscosity was influenced by the addition of this powder. β-carotene retention was higher than that of lutein following the treatment. The less severe treatment involving a temperature of 70 °C and a shear rate of 50 1/s exhibited better retention of total carotenoids, regardless of whether the carotenoid-rich extract was encapsulated or non-encapsulated. In the other treatments, the thermomechanical stress significantly influenced the stability of the total carotenoid. These results suggest that the addition of encapsulated carotenoids to foods prepared at higher temperatures has the potential for the development of functional and stable products.
Collapse
Affiliation(s)
- Lorena Silva Pinho
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Bhavesh K. Patel
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Osvaldo H. Campanella
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Christianne Elisabete da Costa Rodrigues
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
| | - Carmen Sílvia Favaro-Trindade
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
- Correspondence:
| |
Collapse
|
9
|
Teeranachaideekul V, Boribalnukul P, Morakul B, Junyaprasert VB. Influence of Vegetable Oils on In Vitro Performance of Lutein-Loaded Lipid Carriers for Skin Delivery: Nanostructured Lipid Carriers vs. Nanoemulsions. Pharmaceutics 2022; 14:pharmaceutics14102160. [PMID: 36297595 PMCID: PMC9612128 DOI: 10.3390/pharmaceutics14102160] [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: 08/01/2022] [Revised: 09/30/2022] [Accepted: 10/07/2022] [Indexed: 12/03/2022] Open
Abstract
Nanostructured lipid carriers (NLC) were prepared from solid lipid (glyceryl monostearate, GMS) and vegetable oils, including palm oil (PO), rice bran oil (RBO) or virgin coconut oil (VCO), at different ratios (95:5, 90:10 and 80:20), while nanoemulsions (NE) were prepared with sole vegetable oils. After production, the particle size of the lutein-free NLC and NE was found to be between 100 and 150 nm and increased after loading with lutein. An increase in oil loading in NLC reduced the particle size and resulted in a less ordered lipid matrix and an increase in % entrapment efficiency. From the stability study, it was observed that the types of oils and oil content in the lipid matrix had an impact on the chemical stability of lutein. Regarding the release study, lutein-loaded NE showed higher release than lutein-loaded NLC. Both NLC and NE prepared from VCO exhibited higher release than those prepared from PO and RBO, respectively (p < 0.05). In contrast, among the formulations of NLC and NE, both lutein-loaded NLC and NE prepared from RBO showed the highest permeation through the human epidermis due to the skin enhancement effect of RBO. Based on all the results, the lipid nanocarriers composed of RBO could effectively enhance the chemical stability of lutein and promote drug penetration into the skin.
Collapse
|
10
|
Improving powder performances of natural extracted lutein with spherulitic growth control. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
11
|
Zhao W, Zhang B, Liang W, Liu X, Zheng J, Ge X, Shen H, Lu Y, Zhang X, Sun Z, Ospankulova G, Li W. Lutein encapsulated in whey protein and citric acid potato starch ester: Construction and characterization of microcapsules. Int J Biol Macromol 2022; 220:1-12. [PMID: 35970362 DOI: 10.1016/j.ijbiomac.2022.08.068] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 07/26/2022] [Accepted: 08/10/2022] [Indexed: 11/24/2022]
Abstract
The poor water solubility and stability of lutein limit its application in industry. Microencapsulation technology is an excellent strategy to solve these problems. This study used citric acid esterified potato starch and whey protein as an emulsifier to prepare oil-in-water lutein emulsion, and microcapsules were constructed by spray drying technology. The effects of different component proportions on microcapsules' microstructure, physical and chemical properties, and storage stability were analyzed. Citrate esterified potato starch had good emulsifying properties, and when compounded with whey protein, the encapsulation efficiency (EE) of microcapsules increased, and the embedding effect of lutein improved. After microencapsulation, the solubility of lutein increased significantly, reaching over 49.71 %, and gradually raised with more whey protein content. Furthermore, the high proportion of whey protein helped improve microcapsules' EE and thermal properties, with the maximum EE reaching 89.36 %. The glass transition temperatures of microcapsules were all higher than room temperature, which indicated that they keep a stable state under general storage conditions. The experimental results of this study may provide a reference for applying lutein in food and other fields.
Collapse
Affiliation(s)
- Wenqing Zhao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Bo Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yifan Lu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuyun Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Zhuangzhuang Sun
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Gulnazym Ospankulova
- Kazakh Agrotechnical University, Zhenis avenue, 62, Nur-Sultan 010011, Kazakhstan
| | - Wenhao Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
| |
Collapse
|
12
|
Corrêa-Filho LC, Santos DI, Brito L, Moldão-Martins M, Alves VD. Storage Stability and In Vitro Bioaccessibility of Microencapsulated Tomato (Solanum Lycopersicum L.) Pomace Extract. Bioengineering (Basel) 2022; 9:bioengineering9070311. [PMID: 35877362 PMCID: PMC9312032 DOI: 10.3390/bioengineering9070311] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 07/09/2022] [Accepted: 07/12/2022] [Indexed: 11/30/2022] Open
Abstract
Tomato pomace is rich in carotenoids (mainly lycopene), which are related to important bioactive properties. In general, carotenoids are known to react easily under environmental conditions, which may create a barrier in producing stable functional components for food. This work intended to evaluate the storage stability and in vitro release of lycopene from encapsulated tomato pomace extract, and its bioaccessibility when encapsulates were incorporated in yogurt. Microencapsulation assays were carried out with tomato pomace extract as the core material and arabic gum or inulin (10 and 20 wt%) as wall materials by spray drying (160 and 200 °C). The storage stability results indicate that lycopene degradation was highly influenced by the presence of oxygen and light, even when encapsulated. In vitro release studies revealed that 63% of encapsulated lycopene was released from the arabic gum particles in simulated gastric fluid, whereas for the inulin particles, the release was only around 13%. The feed composition with 20% inulin showed the best protective ability and the one that enabled releasing the bioactives preferentially in the intestine. The bioaccessibility of the microencapsulated lycopene added to yogurt increased during simulated gastrointestinal digestion as compared to the microencapsulated lycopene alone. We anticipate a high potential for the inulin microparticles containing lycopene to be used in functional food formulations.
Collapse
|
13
|
Zhang B, Yao Y, Lu Y, Xu Y, Li W, Yan W. Sodium caseinate and
OSA
‐modified starch as carriers for the encapsulation of lutein using spray‐drying to improve its water solubility and stability. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bo Zhang
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University Beijing 100023 China
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Yishun Yao
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Yifan Lu
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Yanfeng Xu
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Wenjie Yan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University Beijing 100023 China
| |
Collapse
|
14
|
Ding Z, Wang X, Wang L, Zhao Y, Liu M, Liu W, Han J, Prakash S, Wang Z. Characterisation of spray dried microencapsules with amorphous lutein nanoparticles: Enhancement of processability, dissolution rate, and storage stability. Food Chem 2022; 383:132200. [DOI: 10.1016/j.foodchem.2022.132200] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 01/10/2022] [Accepted: 01/17/2022] [Indexed: 12/16/2022]
|
15
|
Mora-Gutierrez A, Marquez SA, Attaie R, Núñez de González MT, Jung Y, Woldesenbet S, Moussavi M. Mixed Biopolymer Systems Based on Bovine and Caprine Caseins, Yeast β-Glucan, and Maltodextrin for Microencapsulating Lutein Dispersed in Emulsified Lipid Carriers. Polymers (Basel) 2022; 14:2600. [PMID: 35808646 PMCID: PMC9268938 DOI: 10.3390/polym14132600] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 12/20/2022] Open
Abstract
Lutein is an important antioxidant that quenches free radicals. The stability of lutein and hence compatibility for food fortification is a big challenge to the food industry. Encapsulation can be designed to protect lutein from the adverse environment (air, heat, light, pH). In this study, we determined the impact of mixed biopolymer systems based on bovine and caprine caseins, yeast β-glucan, and maltodextrin as wall systems for microencapsulating lutein dispersed in emulsified lipid carriers by spray drying. The performance of these wall systems at oil/water interfaces is a key factor affecting the encapsulation of lutein. The highest encapsulation efficiency (97.7%) was achieved from the lutein microcapsules prepared with the mixed biopolymer system of caprine αs1-II casein, yeast β-glucan, and maltodextrin. Casein type and storage time affected the stability of lutein. The stability of lutein was the highest (64.57%) in lutein microcapsules prepared with the mixed biopolymer system of caprine αs1-II casein, yeast β-glucan, and maltodextrin, whereas lutein microcapsules prepared with the biopolymer system of bovine casein, yeast β-glucan, and maltodextrin had the lowest (56.01%). The stability of lutein in the lutein microcapsules dramatically decreased during storage time. The antioxidant activity of lutein in the lutein microcapsules was closely associated with the lutein concentration.
Collapse
Affiliation(s)
- Adela Mora-Gutierrez
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Sixto A. Marquez
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA;
| | - Rahmat Attaie
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Maryuri T. Núñez de González
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Yoonsung Jung
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Selamawit Woldesenbet
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Mahta Moussavi
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| |
Collapse
|
16
|
Yang ZS, Song HY, Yang KM, Chiang PY. The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology. Food Chem 2022; 394:133442. [PMID: 35717923 DOI: 10.1016/j.foodchem.2022.133442] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 06/02/2022] [Accepted: 06/07/2022] [Indexed: 11/04/2022]
Abstract
Multiple-layer coating technology has widely applied to the quality modification of bioactive ingredients nowadays. This research used a rotary side-spray fluid bed to manufacture chlorophyll multiple-layer particles to adjust control release characteristics. The chlorophyll extracts were coated with sodium alginate (A1) and sodium caseinate (CA1) as the primary layer on sugar spheres and the product yield was 96.98 and 96.71%, respectively. The content of chlorophyll a and b (μg/g) were 41.04 and 13.20 in A1, 47.40 and 13.68 in CA1. The Fourier-transform infrared spectroscopy confirmed the bonding change and increase stability. The CA1 was coated with sodium alginate (CA-A), sodium carboxymethylcellulose (CA-C) and xanthan gum (CA-X) as the secondary layer, which can increase coated integrity, shell strength and thermal stability. The simulated gastrointestinal fluid showed 30.11% release in the stomach and 94.27% in the intestine, which improved release control characteristics. Increased retention rate and color stability in the storage test.
Collapse
Affiliation(s)
- Zih-Sian Yang
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
| | - Hung-Yi Song
- Agriculture & Food Agency Council of Agriculture Executive Yuan, 15, Section 1, Hang-Zhou South Road, Taipei 10050, Taiwan
| | - Kai-Min Yang
- Department of Hospitality Management, Mingdao University, 369 Wen Hua Road, Changhua 52345, Taiwan
| | - Po-Yuan Chiang
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan.
| |
Collapse
|
17
|
Wen C, Xu X, Zhou D, Yu Q, Wang T, Zhou Y. The effects of canthaxanthin microencapsulation on yolk color and canthaxanthin deposition in egg yolk of laying hens. Poult Sci 2022; 101:101889. [PMID: 35504065 PMCID: PMC9078995 DOI: 10.1016/j.psj.2022.101889] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 03/20/2022] [Accepted: 03/22/2022] [Indexed: 12/19/2022] Open
Abstract
Canthaxanthin is widely used as a feed additive to improve skin and yolk color in poultry. It is insoluble in water and sensitive to oxidation, so commercial canthaxanthin is often microencapsulated with wall materials to improve its solubility and stability. The objective of this study was to evaluate the effects of canthaxanthin microencapsulation on yolk color and canthaxanthin deposition in egg yolk of laying hens. A total of 288 Hyline Brown laying hens (48 wk of age) were allocated to 4 groups with 6 replicates of 12 hens each, and fed a basal diet or the basal diet supplemented with 5 mg/kg canthaxanthin microencapsulated with modified starch (CMMS), gelatin (CMG), and sodium lignosulfonate (CMSL), respectively. Canthaxanthin supplementation did not affect laying performance of hens, but improved (P < 0.05) yolk color of fresh, fried, boiled, and stored (4 and 25°C) eggs. The improvement of yolk color of fresh eggs was greatest in the CMSL group and least in the CMG group (P < 0.05). Both CMMS and CMSL resulted in higher (P < 0.05) yolk canthaxanthin concentration than CMG. The CMSL resulted in higher (P < 0.05) yolk color score of fried eggs than CMMS and CMG and higher (P < 0.05) yolk color score of boiled eggs than CMG, but no difference was observed in stored eggs among three canthaxanthin groups. In conclusion, CMMS and CMSL were more effective in yolk pigmentation than CMG, and CMSL was slightly better than CMMS.
Collapse
Affiliation(s)
- Chao Wen
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinde Xu
- Zhejiang Medicine Co., Ltd Xinchang Pharmaceutical Factory, Shaoxing 312500, China
| | - Di Zhou
- Zhejiang Medicine Co., Ltd Xinchang Pharmaceutical Factory, Shaoxing 312500, China
| | - Qinghua Yu
- Zhejiang Medicine Co., Ltd Xinchang Pharmaceutical Factory, Shaoxing 312500, China
| | - Tian Wang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yanmin Zhou
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
18
|
Wang Y, Ghosh S, Nickerson MT. Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying. Molecules 2022; 27:molecules27103195. [PMID: 35630671 PMCID: PMC9145131 DOI: 10.3390/molecules27103195] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 05/05/2022] [Accepted: 05/10/2022] [Indexed: 11/23/2022] Open
Abstract
Lentil protein isolate (LPI)-κ-carrageenan (κ-C) and -ι-carrageenan (ι-C) based microcapsules were prepared through spray-drying and freeze-drying to encapsulate flaxseed oil in order to reach final oil levels of 20% and 30%. Characteristics of the corresponding emulsions and their dried microcapsules were determined. For emulsion properties, all LPI-κ-C and LPI-ι-C emulsions remained 100% stable after 48 h, while the LPI emulsions destabilized quickly (p < 0.05) after homogenization mainly due to low emulsion viscosity. For spray-dried microcapsules, the highest yield was attributed to LPI-ι-C with 20% oil, followed by LPI-κ-C 20% and LPI-ι-C 30% (p < 0.05). Flaxseed oil was oxidized more significantly among the spray-dried capsules compared to untreated oil (p < 0.05) due to the effect of heat. Flaxseed oil was more stable in all the freeze-dried capsules and showed significantly lower oil oxidation than the untreated oil after 8 weeks of storage (p < 0.05). As for in vitro oil release profile, a higher amount of oil was released for LPI-κ-C powders under simulated gastric fluid (SGF), while more oil was released for LPI-ι-C powders under simulated gastric fluid and simulated intestinal fluid (SGF + SIF) regardless of drying method and oil content. This study enhanced the emulsion stability by applying carrageenan to LPI and showed the potential to make plant-based microcapsules to deliver omega-3 oils.
Collapse
|
19
|
Benucci I, Lombardelli C, Mazzocchi C, Esti M. Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review. Compr Rev Food Sci Food Saf 2022; 21:2715-2737. [DOI: 10.1111/1541-4337.12951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/24/2022] [Accepted: 03/07/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Claudio Lombardelli
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Caterina Mazzocchi
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| |
Collapse
|
20
|
Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: microcapsule characterization and release kinetics of the oil. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107430] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
21
|
Jimenez-Gonzalez O, Luna-Guevara JJ, Ramírez-Rodrigues MM, Luna-Vital D, Luna-Guevara ML. Microencapsulation of Renealmia alpinia (Rottb.) Maas pulp pigment and antioxidant compounds by spray-drying and its incorporation in yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1162-1172. [PMID: 35185214 PMCID: PMC8814249 DOI: 10.1007/s13197-021-05121-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/20/2021] [Accepted: 04/26/2021] [Indexed: 01/21/2023]
Abstract
Renealmia alpinia (Rottb.) Maas pulp was processed by spray drying using Maltodextrin (MDX), and Gum Arabic (GA), and the mixture of both encapsulating agents (MDX-GA). Yield, moisture, water activity (a w ), apparent and bulk densities, size and morphology of capsules, color, and antioxidant potential (antioxidant activity, total carotenoids, and phenolic compounds) were analyzed. The encapsulates were incorporated as pigments in yogurt and the stability of antioxidant compounds (1, 7, 14, 21, and 28 days of storage) and the sensory properties were evaluated. The yields of all formulations (MDX, GA, MDX-GA) were around 17.86% with low moisture and a w range values (2.62-3.29% and 0.276-0.309, respectively). The microcapsules presented multiples particle sizes (0.67-27.13 µm) with irregular and smooth surfaces. Furthermore, these capsulates preserved yellow color and the retention of carotenoids was significantly higher with MDX (34.12 mg/100 g of powder), while the phenolic compounds and antioxidant activity increased with GA (474.17 mg GAE/100 g and 552.63 mg TE/100 g of powder, respectively). The main compounds β-carotene and gallic acid were identified and quantified in positive and negative mode respectively using LC-MS/MS. Finally, the addition of the encapsulated pigments to yogurt allowed to obtain a yellow coloration and the yogurt added with MDX-GA presented the best formulation with not significant changes in antioxidant activity and acceptable sensory attributes up 28 days of storage.
Collapse
Affiliation(s)
- O. Jimenez-Gonzalez
- Department of Food Engineering, Faculty of Chemical Engineering, Benemerita Universidad Autonoma de Puebla, Puebla, Mexico
| | - J. J. Luna-Guevara
- Department of Food Engineering, Faculty of Chemical Engineering, Benemerita Universidad Autonoma de Puebla, Puebla, Mexico
| | - M. M. Ramírez-Rodrigues
- Department of Chemical, Food and Environmental Engineering, Universidad de Las Américas Puebla, Puebla, Mexico
| | - D. Luna-Vital
- Department of Bioengineering and Science, Tecnologico de Monterrey, Campus Puebla, Puebla, Mexico
| | - M. L. Luna-Guevara
- Department of Food Engineering, Faculty of Chemical Engineering, Benemerita Universidad Autonoma de Puebla, Puebla, Mexico
| |
Collapse
|
22
|
Halahlah A, Piironen V, Mikkonen KS, Ho TM. Polysaccharides as wall materials in spray-dried microencapsulation of bioactive compounds: Physicochemical properties and characterization. Crit Rev Food Sci Nutr 2022; 63:6983-7015. [PMID: 35213281 DOI: 10.1080/10408398.2022.2038080] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Natural bioactive compounds (BCs) are types of chemicals found in plants and certain foods that promote good health, however they are sensitive to processing and environmental conditions. Microencapsulation by spray drying is a widely used and cost-effective approach to create a coating layer to surround and protect BCs and control their release, enabling the production of high functional products/ingredients with extended shelf life. In this process, wall materials determine protection efficiency, and physical properties, bioavailability, and storage stability of microencapsulated products. Therefore, an understanding of physicochemical properties of wall materials is essential for the successful and effective spray-dried microencapsulation process. Typically, polysaccharide-based wall materials are generated from more sustainable sources and have a wider range of physicochemical properties and applications compared to their protein-based counterparts. In this review, we highlight the essential physicochemical properties of polysaccharide-based wall materials for spray-dried microencapsulation of BCs including solubility, thermal stability, and emulsifying properties, rheological and film forming properties. We provide further insight into possibilities for the chemical structure modification of native wall materials and their controlled release behaviors. Finally, we summarize the most recent studies involving polysaccharide biopolymers as wall materials and/or emulsifiers in spray-dried microencapsulation of BCs.
Collapse
Affiliation(s)
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
| | - Thao M Ho
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
| |
Collapse
|
23
|
Zhang B, Zheng L, Liang S, Lu Y, Zheng J, Zhang G, Li W, Jiang H. Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability. Foods 2022; 11:foods11040612. [PMID: 35206087 PMCID: PMC8871364 DOI: 10.3390/foods11040612] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 02/09/2022] [Accepted: 02/15/2022] [Indexed: 02/04/2023] Open
Abstract
The poor water-solubility and stability of capsaicin limits its widespread application in the industry. Spray-dried capsaicin microcapsules were fabricated using whey protein (WP) and octenyl-succinic-anhydride-modified starch (OS) as wall materials in this study. The aim is to investigate the impact of protein/starch ratio on microcapsules’ physicochemical characteristics and stability. SEM images showed that microcapsule granules were uneven in size, and irregular, with some wrinkles and dents. FTIR illustrated a chemical interaction between capsaicin and composite wall materials. XRD showed that the spray-dried powders were mainly in amorphous form. As the whey protein content decreased, the yield (9.32–68.18%), encapsulation efficiency (49.91–94.57%), wettability (158.87–232.63 s), and solubility (74.99–96.57%) of samples decreased, but the mean particle size (3.22–26.03 μm), apparent viscosity, and shear stress tended to increase. Besides, DSC revealed that the glass transition temperatures (Tg) of samples were at around 85 °C. Capsaicin microcapsules with WP:OS at the ratio of 7:3 possessed the highest Tg, and the best storage stability. Based on our research, microencapsulation significantly improved the stability and the water-solubility of capsaicin. A small amount of OSA-starch mixed with whey protein as a promising carrier for capsaicin would greatly promote the application of capsaicin in the food industry.
Collapse
|
24
|
Fang R, Liang H, Li J, Chen Y, Luo X, Li Y, Li B, Liu S. Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying. J Food Sci 2022; 87:998-1008. [PMID: 35170050 DOI: 10.1111/1750-3841.16063] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 12/16/2021] [Accepted: 01/04/2022] [Indexed: 12/15/2022]
Abstract
Astaxanthin (AXT) is widely used in the food, drug, and cosmetics fields, but its applications are extremely limited by its intrinsic properties. Herein, a novel encapsulation system had been performed to fabricate AXT-loaded microcapsules through emulsion solvent evaporation and spray-dried methodologies. The influence of polylactic acid (PLA) concentrations on the characteristics of AXT-loaded dispersions and resultant microcapsules were investigated. The results showed that the sizes and zeta potentials of dispersions and microcapsules increased with increasing PLA content (9.8 to 24.6 wt%). The encapsulation efficiency (EE) of the microcapsules increased with increasing PLA concentration up to 21.4 wt%. The moisture content values, flowability, and bulk density of the obtained microcapsules decreased with increasing PLA content (9.8 to 24.6 wt%). Furthermore, the cell culture experiment indicated that the obtained microcapsules had no cytotoxicity and possessed excellent antioxidant activity. This work provides a new strategy for fabricating AXT-enriched microcapsules and expands their application in nutritional products. PRACTICAL APPLICATION: This work fabricated a novel encapsulation system for AXT through emulsion solvent evaporation and spray drying methodologies. The obtained AXT-loaded microcapsules possessed great physical stability and could expand potential applications of AXT.
Collapse
Affiliation(s)
- Rongxi Fang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hongshan Liang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Jing Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yijie Chen
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Xiaogang Luo
- School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan, Hubei, China.,School of Materials and Engineering, Zhengzhou University, Zhengzhou City, Henan, China
| | - Yan Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Bin Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Shilin Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China.,School of Materials and Engineering, Zhengzhou University, Zhengzhou City, Henan, China
| |
Collapse
|
25
|
Hu Q, Lai P, Chen F, Yu Y, Zhang B, Li H, Liu R, Fan Y, Deng Z. Whole mulberry leaves as a promising functional food: From the alteration of phenolic compounds during spray drying and in vitro digestion. J Food Sci 2022; 87:1230-1243. [DOI: 10.1111/1750-3841.16015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/27/2021] [Accepted: 11/23/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Qi‐rui Hu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Peng‐wei Lai
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Fang Chen
- Jiangxi Provincial Key Laboratory of Preventive Medicine, School of Public Health Nanchang University Bayi Avenue Nanchang Jiangxi 330000 China
| | - Yan‐fang Yu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
- Jiangxi Sericulture and Tea Research Institute Nanchang Jiangxi 330202 China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Rong Liu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Yawei Fan
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Ze‐yuan Deng
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| |
Collapse
|
26
|
Rubio FTV, Haminiuk CWI, Santos PDDF, Martelli-Tosi M, Thomazini M, Balieiro JCDC, Makimori GYF, Favaro-Trindade CS. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels. Food Funct 2022; 13:10096-10109. [DOI: 10.1039/d2fo00759b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Brewer’s spent yeast (BSY) Saccharomyces cerevisiae has been currently explored as a bio-vehicle for encapsulation of bioactive compounds and as a delivery system. The main objectives of this work were...
Collapse
|
27
|
Santos PDDF, Rubio FTV, da Silva MP, Pinho LS, Favaro-Trindade CS. Microencapsulation of carotenoid-rich materials: A review. Food Res Int 2021; 147:110571. [PMID: 34399544 DOI: 10.1016/j.foodres.2021.110571] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 12/29/2022]
Abstract
Carotenoids are natural pigments that present several bioactive properties, including antioxidant, anticarcinogenic and provitamin A activities. However, these compounds are susceptible to degradation when exposed to a number of conditions (e.g. light, heat, oxygen), leading to loss of benefits and hampering their application in food products. Their hydrophobicity also makes incorporation into water-based foods more difficult. Microencapsulation techniques have been applied for decades to provide stability to carotenoid-rich extracts under typical conditions of processing and storage of foods, besides offering several other advantages to the use and application of these materials. This work reviews the recent advances in the microencapsulation of carotenoid-rich extracts, oils and oleoresins from varying sources, evidencing the technologies applied to encapsulate these materials, the effects of encapsulation on the obtained particles, and the impact of such processes on the bioaccessibility and release profile of carotenoids from microparticles. Moreover, recent applications of carotenoid-rich microparticles in food products are discussed. Most of the applied processes were effective in improving different aspects of the encapsulated materials, especially the stability of carotenoids during storage, resulting in microparticles with promising properties for future applications in food products. However, the lack of information about the effects of microencapsulation on carotenoids during processing of model foods, the sensory acceptance of enriched food products and the bioaccessibility and bioavailability of microencapsulated carotenoids reveals gaps that should be explored in the future.
Collapse
Affiliation(s)
- Priscila Dayane de Freitas Santos
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Fernanda Thaís Vieira Rubio
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Marluci Palazzolli da Silva
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Lorena Silva Pinho
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| |
Collapse
|
28
|
Ma XY, Chen XX, Ma MY, Xu Y, Wu XM, Mu GQ, Zhu XM. Lutein transport systems loaded with rice protein-based self-assembled nanoparticles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101061] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
29
|
Wang X, Ding Z, Zhao Y, Prakash S, Liu W, Han J, Wang Z. Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111430] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
30
|
Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications. Carbohydr Polym 2021; 270:118358. [PMID: 34364603 DOI: 10.1016/j.carbpol.2021.118358] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/28/2021] [Accepted: 06/15/2021] [Indexed: 11/22/2022]
Abstract
Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.
Collapse
|
31
|
Lim C, Kang JK, Jung CE, Sim T, Her J, Kang K, Lee ES, Youn YS, Choi HG, Oh KT. Preparation and Characterization of a Lutein Solid Dispersion to Improve Its Solubility and Stability. AAPS PharmSciTech 2021; 22:169. [PMID: 34080086 DOI: 10.1208/s12249-021-02036-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 04/27/2021] [Indexed: 11/30/2022] Open
Abstract
Lutein has been used as a dietary supplement for the treatment of eye diseases, especially age-related macular degeneration. For oral formulations, we investigated lutein stability in artificial set-ups mimicking different physiological conditions and found that lutein was degraded over time under acidic conditions. To enhance the stability of lutein upon oral intake, we developed enteric-coated lutein solid dispersions (SD) by applying a polymer, hydroxypropyl methylcellulose acetate succinate (HPMCAS-LF), through a solvent-controlled precipitation method. The SD were characterized in crystallinity, morphology, and drug entrapment. In the dissolution profile of lutein SD, a F80 formulation showed resistance toward the acidic environment under simulated gastric conditions while exhibiting a bursting drug release under simulated intestinal conditions. Our results highlight the potential use of HPMCAS-LF as an effective matrix to enhance lutein bioavailability during oral delivery and to provide novel insights into the eye-care supplement industry, with direct benefits for the health of patients.
Collapse
|
32
|
Duran Barón R, Valle-Vargas MF, Quintero-Gamero G, Quintanilla-Carvajal MX, Alean J. Encapsulation of citrulline extract from watermelon (Citrullus lanatus) by-product using spray drying. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.03.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
33
|
Dietary Supplementation with Microencapsulated Lutein Improves Yolk Color and Lutein Content in Fresh and Cooked Eggs of Laying Hens. J Poult Sci 2021; 58:97-102. [PMID: 33927563 PMCID: PMC8076625 DOI: 10.2141/jpsa.0190139] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
This study was conducted to compare the efficacy of diet supplemented with non-microencapsulated lutein (NL) and microencapsulated lutein (ML) in laying hens. A total of 270 Hy-line Brown laying hens (54 weeks old) were allocated to three groups with six replicates of 15 hens and were adapted to a wheat-soybean meal basal diet for two weeks. Next, the control birds were fed the basal diet, and the test birds were fed the basal diet supplemented with 600 mg/kg NL (12 mg/kg available lutein) or 90.1 mg/kg ML (10 mg/kg available lutein) for 35 days. Supplementation of lutein did not affect the productive performance of laying hens, but improved (P<0.05) the yolk color and red/green value (a*), with eggs from the ML group displaying improved color and a* values from the 15th day of the experimental period. The blue/yellow value (b*) for the yolk showed an increase (P<0.05) through both NL and ML supplements. The yolk color of fried and boiled eggs and a* value of the yolk in fried eggs were improved (P<0.05) only through ML supplemented diet. Both NL and ML supplements resulted in lower (P<0.05) lightness and higher (P<0.05) a* values of yolk in boiled eggs, as well as higher (P<0.05) b* values in fried and boiled eggs. Yolk lutein content in fresh, fried, and boiled eggs was increased (P<0.05) in NL and ML groups with the latter being higher. In conclusion, ML improved yolk pigmentation and lutein retention in laying hens better than NL.
Collapse
|
34
|
Ferreira LMDMC, Pereira RR, de Carvalho FB, Silva Santos A, Ribeiro-Costa RM, Carréra Silva Júnior JO. Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct ( Astrocaryum vulgare Mart.) Almonds. Biomolecules 2021; 11:biom11040545. [PMID: 33917892 PMCID: PMC8068271 DOI: 10.3390/biom11040545] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/26/2021] [Accepted: 04/06/2021] [Indexed: 02/07/2023] Open
Abstract
The industrial processing amazon fruits, like tucuma, generates a large amount of coproducts with large nutritional potential. Thus, this work obtained the oily extract of the tucuma almonds coproducts by green extraction using palm oil by the ultrasound method and then microencapsulated by atomization and verification of its antioxidant activity. Thermogravimetric techniques, infrared spectroscopy, scanning electron microscopy, moisture content, water activity were applied to characterize the microparticles. Total carotenoids were determined by UV spectroscopy and antioxidant activity was measured by 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid and co-oxidation in the system β-carotene/linoleic acid. The oily extract and microparticle had total carotenoid contents of 3.305 mg/100 g ± 0.01 and 2.559 mg/100 g ± 0.01, respectively. The antioxidant activity assessed through the 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid value was 584.75 μM/trolox ± 0.01 (oily extract) and 537.12 μM/trolox ± 0.01 (microparticle) were determined. In the system β-carotene/linoleic acid showed oxidation of 49.9% ± 1.8 lipophilic extract and 43.3% ± 2.3 microparticle. The results showed that the oily extract of the tucuma almond coproduct can be used as a carotenoid-rich source and microencapsuled with possible application for functional foods production.
Collapse
Affiliation(s)
| | - Rayanne Rocha Pereira
- Laboratory of Pharmaceutical and Cosmetic R&D, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil; (L.M.d.M.C.F.); (R.R.P.)
| | - Fernanda Brito de Carvalho
- Laboratory of Innovation and Development of Pharmaceutical Technology, Federal University of Amazonas, Manaus 69067-005, Brazil;
| | - Alberdan Silva Santos
- Laboratory of Systematic Investigation in Biotechnology and Molecular Biodiversity, Federal University of Pará, Belém 66075-110, Brazil;
| | | | - José Otávio Carréra Silva Júnior
- Laboratory of Pharmaceutical and Cosmetic R&D, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil; (L.M.d.M.C.F.); (R.R.P.)
- Correspondence: ; Tel.: +55-(91)-3201-8345
| |
Collapse
|
35
|
Samborska K, Boostani S, Geranpour M, Hosseini H, Dima C, Khoshnoudi-Nia S, Rostamabadi H, Falsafi SR, Shaddel R, Akbari-Alavijeh S, Jafari SM. Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
36
|
Xu P, Dai Z, Li D, Liu C, Wu C, Song J. Preparation, optimization, characterization, and in vitro bioaccessibility of a lutein microparticle using spray drying with β‐cyclodextrin and stevioside. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Peng‐Xiang Xu
- Department of Food Science and Technology College of Light Industry and Food Engineering Nanjing Forestry University Nanjing China
| | - Zhu‐Qing Dai
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Da‐Jing Li
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Chun‐Quan Liu
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Cai‐E. Wu
- Department of Food Science and Technology College of Light Industry and Food Engineering Nanjing Forestry University Nanjing China
- Co‐Innovation Center for Efficient Processing and Utilization of Forest Resources Nanjing Forestry University Nanjing China
| | - Jiang‐Feng Song
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| |
Collapse
|
37
|
Lopez C, Mériadec C, David-Briand E, Dupont A, Bizien T, Artzner F, Riaublanc A, Anton M. Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals. Food Res Int 2020; 138:109770. [PMID: 33292950 DOI: 10.1016/j.foodres.2020.109770] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 07/30/2020] [Accepted: 09/30/2020] [Indexed: 10/23/2022]
Abstract
Lutein is a xanthophyll carotenoid provided exclusively by the diet, that has protective functions and beneficial effects on human health. Supplementation in lutein is necessary to reach the recommended daily dietary intake. However, the introduction of lutein into foods and beverages is a real challenge since this lipophilic nutrient has a poor aqueous solubility and a low bioavailability. In this study, we investigated the capacity of egg-sphingomyelin (ESM) vesicles called sphingosomes to solubilise lutein into the bilayers. The thermal and structural properties of ESM bilayers were examined in presence of various amounts of lutein by differential scanning calorimetry (DSC) and temperature-controlled X-ray diffraction (XRD), the structures of sphingosomes and lutein crystals were observed by microscopic techniques. ESM bilayers were in the fluid Lα phase above the phase transition temperature Tm = 39.6 °C and in the lamellar ripple Pβ' phase below Tm where ESM sphingosomes exhibited ondulations and were facetted. Lutein molecules were successfully incorporated into the ESM bilayers where they induced a structural disorganisation. For ESM/lutein 90/10 %mol (91.8/8.2 %wt; 89 mg lutein / g ESM), lutein partitioning occured with the formation of lutein crystals in the aqueous phase together with lutein-loaded ESM vesicles. This study highlighted the capacity of new lipid carriers such as egg-sphingosomes to solubilise lutein and opens perspectives for the formulation of effective lutein-fortified functionnal foods and beverages providing health benefits.
Collapse
Affiliation(s)
- Christelle Lopez
- INRAE, BIA, 44316 Nantes, France; INRAE, STLO, 35000 Rennes, France.
| | | | | | - Aurélien Dupont
- Univ Rennes, CNRS, Inserm, BIOSIT - UMS 3480, US_S 018, 35000 Rennes, France
| | - Thomas Bizien
- Synchrotron Soleil, L'Orme des Merisiers, Saint-Aubin BP48, 91192 Gif-sur-Yvette, France
| | - Franck Artzner
- IPR, UMR 6251, CNRS, University of Rennes 1, 35042 Rennes, France
| | | | | |
Collapse
|
38
|
Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125349] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
39
|
Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| |
Collapse
|
40
|
Menegazzi GDS, Teixeira EC, Pinto LADA, Burkert JFDM. Spray-Drying Microencapsulation of Carotenoids Produced by Phaffia rhodozyma. Ind Biotechnol (New Rochelle N Y) 2020. [DOI: 10.1089/ind.2020.0025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Guilherme da Silva Menegazzi
- Bioprocess Engineering Laboratory, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | - Erika Carvalho Teixeira
- Bioprocess Engineering Laboratory, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | - Luiz Antonio de Almeida Pinto
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | | |
Collapse
|
41
|
Foo SC, Khong NM, Yusoff FM. Physicochemical, microstructure and antioxidant properties of microalgae-derived fucoxanthin rich microcapsules. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.102061] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
42
|
Zorzenon MRT, Formigoni M, da Silva SB, Hodas F, Piovan S, Ciotta SR, Jansen CA, Dacome AS, Pilau EJ, Mareze-Costa CE, Milani PG, Costa SC. Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders. J Food Sci 2020; 85:3590-3600. [PMID: 32888354 DOI: 10.1111/1750-3841.15437] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/07/2020] [Accepted: 08/10/2020] [Indexed: 12/11/2022]
Abstract
This work aimed to formulate and perform physicochemical and functional characterization of maltodextrin microcapsules containing ethanolic extract of stevia, rich in antioxidant compounds, encapsulated by a spray-drying process with two maltodextrins (DE10 and DE19). The powders were named M10 and M19, respectively. We analyzed the physicochemical parameters, antidiabetic activity, cytotoxicity, bioaccessibility of the compounds by in vitro digestion, as well as the structure of the microcapsules by scanning electron microscopy. Microcapsules showed higher solubility (∼35%), lower moisture content (∼29%), and the maltodextrin DE10 had higher efficiency as an encapsulating agent (87%) when compared to DE19 (76%) and showed well-defined spherical structures. The microencapsulation preserved the content of phenolic compounds and antioxidant activity present in the extract (7.2% and 87.5%, respectively). The bioaccessibility of these microencapsulated compounds and antioxidant activity were higher under different conditions of in vitro digestion (mouth, gastric, and intestinal conditions) and showed no cytotoxic effects. We identified 41 compounds (by UHPLC-MS/MS-Qtof) related to the nutritional benefits offered by stevia and the microencapsulation technique can be recommended to preserve bioactive compounds. PRACTICAL APPLICATION: Ethanol extract from stevia leaves contains antioxidant phytochemicals related to the nutritional benefits of stevia. However, this extract presents low solubility and consequently low bioaccessibility under in vitro digestion. The microencapsulation process protects the bioactive compounds of the different pH from digestion and improves the physical-chemical parameters of the extract, increasing its applicability as a possible food additive.
Collapse
Affiliation(s)
- Maria Rosa T Zorzenon
- Postgraduate Program in Food Science, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil.,Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Maysa Formigoni
- Postgraduate Program in Food Science, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil.,Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Sandra B da Silva
- Postgraduate Program in Food Science, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Fabiane Hodas
- Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Silvano Piovan
- Physiological Sciences Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Simone R Ciotta
- Postgraduate Program in Food Science, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil.,Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Cler A Jansen
- Laboratory of Biomolecules and Mass Spectrometry, Chemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil.,Postgraduate Program in Cell Biology, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Antonio S Dacome
- Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Eduardo J Pilau
- Laboratory of Biomolecules and Mass Spectrometry, Chemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Cecília E Mareze-Costa
- Physiological Sciences Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Paula G Milani
- Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Silvio C Costa
- Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| |
Collapse
|
43
|
Tsirigotis-Maniecka M. Alginate-, Carboxymethyl Cellulose-, and κ-Carrageenan-Based Microparticles as Storage Vehicles for Cranberry Extract. Molecules 2020; 25:E3998. [PMID: 32887305 PMCID: PMC7504800 DOI: 10.3390/molecules25173998] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/30/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023] Open
Abstract
This study discusses the relationship between the structural properties of the selected polysaccharides (low (ALGLV) and medium viscosity (ALGMV) sodium alginate, 90 kDa (CMC90) and 250 kDa (CMC250) carboxymethyl cellulose, and κ-carrageenan (CARκ)) and their abilities to serve as protective materials of encapsulated large cranberry (Vaccinium macrocarpon Aiton) fruit extract (CE) from losing its health beneficial activities during long-term storage. The microparticles were characterized in terms of their encapsulation efficiency (UV-Vis and FTIR), morphology (SEM) and the physical stability in various environments (gravimetry). The microparticles' size and encapsulation efficiency were 46-50 µm and 28-58%, respectively, and the microparticles were physically stable. CMC90 and ALGMV most efficiently protected the plant extract from losing its biological activity after 18 months, while the plant extract stored outside the particles had lost its activity. CE was intended for oral administration, thus CE release from the microparticles was monitored in vitro under gastrointestinal conditions. In vitro gastrointestinal release studies revealed that the ALGMV-, CMC90-, and CMC250-based particles exhibited the desired intestinal release pattern. This result supports the suitability of sodium alginate and carboxymethyl cellulose for the safe delivery of CE to the intestines while maintaining its biological properties and improving long-term storage stability.
Collapse
Affiliation(s)
- Marta Tsirigotis-Maniecka
- Department of Engineering and Technology of Chemical Processes, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego 29, 50-370 Wrocław, Poland
| |
Collapse
|
44
|
Application of argun fruit polysaccharide in microencapsulation of Citrus aurantium L. essential oil: preparation, characterization, and evaluating the storage stability and antioxidant activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00629-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
45
|
Muhoza B, Xia S, Wang X, Zhang X. The protection effect of trehalose on the multinuclear microcapsules based on gelatin and high methyl pectin coacervate during freeze-drying. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105807] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
46
|
de Sá Mendes N, Coimbra PPS, Santos MCB, Cameron LC, Ferreira MSL, Buera MDP, Gonçalves ÉCBA. Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MS E. Food Res Int 2020; 135:109292. [PMID: 32527483 DOI: 10.1016/j.foodres.2020.109292] [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: 11/18/2019] [Revised: 04/30/2020] [Accepted: 05/02/2020] [Indexed: 11/19/2022]
Abstract
The aim of the present investigation is to study the effect of inlet temperatures on the physicochemical properties of spray-dried jamun juice powder. The inlet temperatures varied from 140 to 160 °C, whereas other parameters like outlet temperature (80 °C), maltodextrin concentration (25%) and feed flow rate (10 mL/min) were kept constant. Moisture content, water activity, bulk density, solubility, hygroscopicity, colour, powder morphology, particle size and glass transition temperatures were analyzed for the powder samples. Higher inlet temperature increased the moisture content of the powder, and led to the formation of larger particles. Powder samples showed water activity values below 0.3, which is good for powder stability. The colour of the jamun juice powder was mainly affected by inlet temperature, leading to the formation of powders that were significantly brighter and less purple as the inlet temperature increased. Glass transition temperature ranged from 55.85 to 71.78 °C. Powders produced at lower inlet temperatures showed smoother particle surfaces, whereas higher inlet temperature showed spherical particles with some shrinkage as analyzed by scanning electron microscope.
Collapse
Affiliation(s)
- Nathânia de Sá Mendes
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil
| | - Pedro P S Coimbra
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil
| | - Millena C B Santos
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - Luiz C Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - Mariana S L Ferreira
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - María Del P Buera
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias y Departamento de Química Orgánica, Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina
| | - Édira C B A Gonçalves
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil.
| |
Collapse
|
47
|
Mahdi AA, Mohammed JK, Al-Ansi W, Ghaleb AD, Al-Maqtari QA, Ma M, Ahmed MI, Wang H. Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying. Int J Biol Macromol 2020; 152:1125-1134. [DOI: 10.1016/j.ijbiomac.2019.10.201] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 10/22/2019] [Accepted: 10/23/2019] [Indexed: 12/25/2022]
|
48
|
Niu B, Shao P, Sun P. Ultrasound-assisted emulsion electrosprayed particles for the stabilization of β-carotene and its nutritional supplement potential. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105634] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
49
|
Improved encapsulation efficiency and storage stability of spray dried microencapsulated lutein with carbohydrates combinations as encapsulating material. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109139] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
50
|
Ding Z, Tao T, Wang X, Prakash S, Zhao Y, Han J, Wang Z. Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14544] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Zhuang Ding
- Institute of Biopharmaceutical Research Liaocheng University Liaocheng 252059 China
| | - Tao Tao
- Institute of Biopharmaceutical Research Liaocheng University Liaocheng 252059 China
| | - Xiao Wang
- Institute of Biopharmaceutical Research Liaocheng University Liaocheng 252059 China
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences University of Queensland Brisbane QLD 4072 Australia
| | - Yanna Zhao
- Institute of Biopharmaceutical Research Liaocheng University Liaocheng 252059 China
| | - Jun Han
- Institute of Biopharmaceutical Research Liaocheng University Liaocheng 252059 China
| | - Zhengping Wang
- Institute of Biopharmaceutical Research Liaocheng University Liaocheng 252059 China
| |
Collapse
|