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Peng S, Zhao J, Wang Y, Chen F, Hu X, Ma L, Ji J. Combination of α-lactalbumin and gum Arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration. Food Res Int 2023; 167:112632. [PMID: 37087228 DOI: 10.1016/j.foodres.2023.112632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/20/2022] [Accepted: 02/21/2023] [Indexed: 03/06/2023]
Abstract
L-menthol-containing food products generally show the flavor loss during storage due to their high volatility. The hydrophobicity of L-menthol also causes the inadequate flavor release during rehydration. In this study, the stability of L-menthol was enhanced by microencapsulation and the effect of different powder drying techniques was also investigated. The highest efficiency (76.58-78.66 %) and loading content (18.58-28.35 mg/g) of encapsulations were obtained by using a mass ratio of 2:1(α-LA: GA). Then they were dried by non-thermal spray freeze drying (SFD) technique compared to spray drying (SD) and freeze-drying (FD) process. The SFD particles were shown to be spherical and porous with the highest porosity (86.82 %). α-LA/GA based microparticles with spherical shapes were demonstrated to largely enhance flavor retention during high humidity storage. In addition, the porous structures of SFD powders could cause rapid rehydration in liquid models, and the release behaviors of loaded L-menthol followed the Fickian diffusion. Consequently, the SFD technique shows great potential to produce microparticles by regulating the release behaviors of L-menthol during storage and rehydration.
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Affiliation(s)
- Siyi Peng
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Jiajia Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yaru Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
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2
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English M, Okagu OD, Stephens K, Goertzen A, Udenigwe CC. Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications. Front Nutr 2023; 10:1019211. [PMID: 36937359 PMCID: PMC10017510 DOI: 10.3389/fnut.2023.1019211] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical-mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.
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Affiliation(s)
- Marcia English
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
- *Correspondence: Marcia English,
| | - Ogadimma Desmond Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
| | - Kristen Stephens
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
| | - Alex Goertzen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Chibuike C. Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada
- Chibuike C. Udenigwe,
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3
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Figueiredo JDA, Silva CRDP, Souza Oliveira MF, Norcino LB, Campelo PH, Botrel DA, Borges SV. Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations. Trends Food Sci Technol 2022; 120:274-287. [PMID: 36569414 PMCID: PMC9759634 DOI: 10.1016/j.tifs.2021.12.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 12/10/2021] [Accepted: 12/21/2021] [Indexed: 12/27/2022]
Abstract
Background The increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and practical foods. Bioactive ingredients can be an alternative for healthy food choices; however, most functional compounds are sensitive to the adverse conditions of processing and digestive tract, impairing its use in food matrices, and industrial-scale applications. Microencapsulation by spray chilling can be a viable alternative to reduce these barriers in food processing. Scope and approach This review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed. The feasibility and stability of encapsulated bioactive ingredients in food matrices and the bioavailability in vitro of solid lipid microparticles produced by spray chilling are also discussed. Main findings and conclusions Research on the microencapsulation of bioactive ingredients by spray chilling for use in foods has shown the effectiveness of this technique to encapsulate bioactive compounds for application in food matrices. Solid microparticles produced by spray chilling can improve the stability and bioavailability of bioactive ingredients. However, further studies are required, including the use of lipid-based encapsulating agents, process parameters, and novel formulations for application in food, beverages, and packaging, as well as in vivo studies to prove the effectiveness of the formulations.
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Affiliation(s)
- Jayne de Abreu Figueiredo
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil,Corresponding author. Federal University of Lavras, Department of Food Science (DCA), Laboratory of Packaging and Encapsulation, P.O. Box 3037, 37200-000, Lavras/Minas Gerais, Brazil
| | - Carlos Ramon de Paula Silva
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | | | - Laís Bruno Norcino
- Biomaterials Engineering, Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | - Pedro Henrique Campelo
- Faculty of Agrarian Science, Federal University of Amazonas, 69077-000, Manaus, AM, Brazil
| | - Diego Alvarenga Botrel
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | - Soraia Vilela Borges
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
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Premjit Y, Pandhi S, Kumar A, Rai DC, Duary RK, Mahato DK. Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling. Food Res Int 2022; 151:110879. [PMID: 34980409 DOI: 10.1016/j.foodres.2021.110879] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 11/30/2022]
Abstract
Food flavors are volatile compounds that impact the human sensory perception profoundly and find extensive applications in various food products. Because of their volatility and high sensitivity to pH, temperature, oxidation, and external conditions, they require adequate protection to last for a longer duration. Encapsulation plays a critical role in preserving food flavors by enhancing their thermal and oxidative stability, overcoming volatility limitations, and regulating their rapid release with improved bioavailability in food products. The current review focuses on the recent developments in food flavor encapsulation techniques, such as electrospinning/spraying, cyclodextrin inclusion complexes, coacervation, and yeast cell micro-carriers. The review also comprehensively discusses the role of encapsulants in achieving controlled flavor release, the mechanisms involved, and the mathematical modelling for flavor release. Specific well-established nanoencapsulation techniques render better encapsulation efficiency and controlled release of flavor compounds. The review examined specific emerging methods for flavor encapsulation, such as yeast cell encapsulation, which require further exploration and development. This article provides readers with up-to-date information on different encapsulation processes and coating methods used for flavor encapsulation.
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Affiliation(s)
- Yashaswini Premjit
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India.
| | - Arvind Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Dinesh Chandra Rai
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Raj Kumar Duary
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia
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Kamali Rousta L, Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Rafiee Z, Xiao J, Jafari SM. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Omer N, Choo YM, Ahmad N, Mohd Yusof NS. Ultrasound-assisted encapsulation of Pandan (Pandanus amaryllifolius) extract. ULTRASONICS SONOCHEMISTRY 2021; 79:105793. [PMID: 34673338 PMCID: PMC8560631 DOI: 10.1016/j.ultsonch.2021.105793] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/30/2021] [Accepted: 10/12/2021] [Indexed: 05/14/2023]
Abstract
Pandan (Pandanus amaryllifolius) is commonly used as a food ingredient in Southeast Asia due to its delicious flavor, appetizing aroma and bright green colour. Pandan plant is uniquely found only in certain parts of the world. Despite its increasing popularity worldwide, its export market is limited by practical issues. One of the main problems for exporting Pandan to global market is its stability during transport. Due to the volatility of its active constituent, the functional properties of Pandan are lost during storage and shipment. In this study, we explored the ability of ultrasound processing technology to encapsulate the aromatic Pandan extract using lysozyme or chitosan as a shell material. 20 kHz ultrasonicator was used to encapsulate the pandan extract at 150 W of applied power. Two parameters, the ultrasonic probe tip and the core-to-shell ratio were varied to control the properties of the encapsulates. The diameters of the probe tip used were 0.3 and 1.0 cm. The core-to-shell volume ratios used were 1:160 and 1:40. The size distribution and the stability of the synthesized microspheres were characterized to understand and explore the possible parameters variation impact. Both size and size distribution of the microspheres were found to be influenced by the parameters varied to certain extent. The results showed that the mean size of the microspheres was generally smallest when using 1 cm probe tip with lower core-to-shell volume ratio but largest when using the 3 mm tip with higher core-to-shell volume ratio. This indicates that the sonication parameters could be fine-tuned to achieve the encapsulation of Pandan extract for storage and export. The pandan-encapsulated microspheres were also found to be stable during storage at least for one month.
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Affiliation(s)
- Noridayu Omer
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Yeun-Mun Choo
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Noraini Ahmad
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Nor Saadah Mohd Yusof
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia; University Malaya Centre for Ionic Liquids (UMCiL), University of Malaya, 50603 Kuala Lumpur, Malaysia.
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Zhang S, Waterhouse GIN, Xu F, He Z, Du Y, Lian Y, Wu P, Sun-Waterhouse D. Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties. Crit Rev Food Sci Nutr 2021:1-34. [PMID: 34637646 DOI: 10.1080/10408398.2021.1988897] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The numerous health benefits of pectins justify their inclusion in human diets and biomedical products. This review provides an overview of pectin extraction and modification methods, their physico-chemical characteristics, health-promoting properties, and pharmaceutical/biomedical applications. Pectins, as readily available and versatile biomolecules, can be tailored to possess specific functionalities for food, pharmaceutical and biomedical applications, through judicious selection of appropriate extraction and modification technologies/processes based on green chemistry principles. Pectin's structural and physicochemical characteristics dictate their effects on digestion and bioavailability of nutrients, as well as health-promoting properties including anticancer, immunomodulatory, anti-inflammatory, intestinal microflora-regulating, immune barrier-strengthening, hypercholesterolemia-/arteriosclerosis-preventing, anti-diabetic, anti-obesity, antitussive, analgesic, anticoagulant, and wound healing effects. HG, RG-I, RG-II, molecular weight, side chain pattern, and degrees of methylation, acetylation, amidation and branching are critical structural elements responsible for optimizing these health benefits. The physicochemical characteristics, health functionalities, biocompatibility and biodegradability of pectins enable the construction of pectin-based composites with distinct properties for targeted applications in bioactive/drug delivery, edible films/coatings, nano-/micro-encapsulation, wound dressings and biological tissue engineering. Achieving beneficial synergies among the green extraction and modification processes during pectin production, and between pectin and other composite components in biomedical products, should be key foci for future research.
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Affiliation(s)
- Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | | | - Fangzhou Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Ziyang He
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Yuyi Du
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Yujing Lian
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Peng Wu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Dongxiao Sun-Waterhouse
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China.,School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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8
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Huang Y, Liang M, Sun L, Brennan CS, Liu D. Effect of microencapsulation on morphology, physicochemical properties and flavour profiles of solid yoghurt‐flavoured bases. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14896] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Yan‐yan Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
| | - Ming‐hua Liang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
| | - Li‐na Sun
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
| | - Charles S. Brennan
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
- Department of Wine, Food and Molecular Biosciences Centre for Food Research and Innovation Lincoln University Lincoln85084New Zealand
| | - Dong‐mei Liu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
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10
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Pawin B, Norkaew O, Sookwong P, Puangsombat P, Mahatheeranont S. Determination of 2-acetyl-1-pyrroline in alginate encapsulated pandanus flavorings by static headspace (SHS) and gas chromatography with nitrogen–phosphorus detection (GC-NPD). ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1860076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Benjaporn Pawin
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Orranuch Norkaew
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Phumon Sookwong
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
- Research Center on Chemistry for Development of Health Promoting Products from Northern Resources, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Pakawan Puangsombat
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Sugunya Mahatheeranont
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
- Research Center on Chemistry for Development of Health Promoting Products from Northern Resources, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
- Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
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Dhakal SP, He J. Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review. Food Res Int 2020; 137:109326. [DOI: 10.1016/j.foodres.2020.109326] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 05/11/2020] [Accepted: 05/16/2020] [Indexed: 01/29/2023]
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12
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Rajbanshi B, Dutta A, Mahato B, Roy D, Maiti DK, Bhattacharyya S, Roy MN. Study to explore host guest inclusion complexes of vitamin B1 with CD molecules for enhancing stability and innovative application in biological system. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2019.111952] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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