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Hamid S, Oukil NF, Moussa H, Mahdjoub MM, Djihad N, Berrabah I, Bouhenna MM, Chebrouk F, Hentabli M. Enhancing basil essential oil microencapsulation using pectin/casein biopolymers: Optimization through D-optimal design, controlled release modeling, and characterization. Int J Biol Macromol 2024; 265:130948. [PMID: 38503374 DOI: 10.1016/j.ijbiomac.2024.130948] [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: 09/27/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 03/21/2024]
Abstract
A D-optimal design was employed to optimize the microencapsulation (MEC) of basil essential oil (BEO) within a biopolymer matrix using the complex coacervation technique. BEO microcapsules (BEO-MCs) obtained under the optimal conditions exhibited high yield and efficiency with 80.45 ± 0.01 % and 93.10 ± 0.18 %, respectively. The successful MEC of BEO with an average particle size of 4.81 ± 2.86 μm was confirmed by ATR-FTIR, X-RD, and SEM analyses. Furthermore, the thermal stability of BEO-MCs was assessed using TGA-DSC analysis, which provided valuable insights into the MC's thermal stability. Furthermore, the proposed model, with a high R2 value (0.99) and low RMSE (1.56 %), was the most suitable one among the tested models for the controlled release kinetics of the optimal BEO-MCs under simulated gastrointestinal conditions. The successful optimization of BEO MEC using biopolymers through the D-optimal design could be a promising avenue for food and pharmaceutical industries, providing new strategies for the development of effective products.
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Affiliation(s)
- Sarah Hamid
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria.
| | - Naima Fadloun Oukil
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Hamza Moussa
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
| | - Malik Mohamed Mahdjoub
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
| | - Nadjet Djihad
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Ismail Berrabah
- Laboratoire des Matériaux Polymères Avancés (LMPA), Faculté de Technologie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Mustapha Mounir Bouhenna
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), BP384, Bou-Ismail, Tipaza 42004, Algeria
| | - Farid Chebrouk
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), BP384, Bou-Ismail, Tipaza 42004, Algeria
| | - Mohamed Hentabli
- Laboratoire de Biomatériaux et Phénomènes de Transport (LBMPT), Université Yahia Fares de Médéa, Médéa 26000, Algeria
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2
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Ma D, Yang B, Zhao J, Yuan D, Li Q. Advances in protein-based microcapsules and their applications: A review. Int J Biol Macromol 2024; 263:129742. [PMID: 38278389 DOI: 10.1016/j.ijbiomac.2024.129742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.
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Affiliation(s)
- Donghui Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China.
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3
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Fernandes Almeida R, Gouveia Gomes MH, Kurozawa LE. Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice. Food Res Int 2024; 180:114090. [PMID: 38395563 DOI: 10.1016/j.foodres.2024.114090] [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: 12/01/2023] [Revised: 01/26/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
There is a growing demand for the food industry to find appealing matrices that display a clean and sustainable label capable of replacing animal proteins in the encapsulation market for natural pigments. Therefore, this study evaluated the impact of enzymatic hydrolysis by Flavourzyme protease on the encapsulation properties of rice bran proteins, aiming to protect anthocyanins in grape juice microparticles. To achieve this, rice bran protein hydrolysates (RPH) with low (5%, LRPH), medium (10%, MRPH), and high (15%, HRPH) degrees of hydrolysis (DH) were used combined with maltodextrin as carrier agents for the microencapsulation of grape juice by spray drying. The feed solutions contained 1 g of carrier agents (CA)/g of soluble solids from the juice (SS) and protein: a 15% CA ratio. Non-hydrolyzed rice protein was used as a carrier agent to obtain a control sample to evaluate the effect of enzymatic hydrolysis on the microencapsulation of grape juice. Protein modification increased the surface activity of the protein and its ability to migrate to the surface of the microparticles, forming a protective film, as observed by X-ray photoelectron spectroscopy. Using HRPH as a carrier agent combined with maltodextrin improved the internal and total anthocyanin retention, antioxidant capacity measured by DPPH and ABTS+ assays, and powder recovery compared to the control sample, and increased DH reduced particle size and powder stickiness. These particles were more homogeneous, rough, and without cracks. The microencapsulation efficiency was above 70%. All powders exhibited low values of hygroscopicity and degree of caking. Therefore, enzymatic hydrolysis proves to be a promising alternative for improving rice bran protein's encapsulating properties since using RPH as an encapsulating agent conferred greater protection of anthocyanins in microparticles. Moreover, the HRPH sample exhibited the most favorable outcomes overall, indicating its potential for prospective utilization in the market, supported by its elevated Tg.
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Affiliation(s)
- Rafael Fernandes Almeida
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Matheus Henrique Gouveia Gomes
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.
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4
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Silva JTDP, Borges MH, de Souza CAC, Fávaro-Trindade CS, Sobral PJDA, de Oliveira AL, Martelli-Tosi M. Grape Pomace Rich-Phenolics and Anthocyanins Extract: Production by Pressurized Liquid Extraction in Intermittent Process and Encapsulation by Spray-Drying. Foods 2024; 13:279. [PMID: 38254580 PMCID: PMC10814744 DOI: 10.3390/foods13020279] [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: 12/18/2023] [Revised: 01/12/2024] [Accepted: 01/12/2024] [Indexed: 01/24/2024] Open
Abstract
A considerable number of grape pomaces are generated annually. It represents a rich source of bioactive compounds, such as phenolic compounds and anthocyanins. Pressurized liquid extraction (PLE) has emerged as a green technology for recovering bioactive compounds from vegetal matrixes. In our study, PLE parameters (temperature, number of cycles, and rinse volume) have been studied to produce grape pomace extracts with high bioactive content using an experimental design. The experimental data obtained were adjusted to linear and quadratic models. The first-order model was better in predicting anthocyanins contents (TA, R2 = 0.94), whereas the second-order model was predictive for total phenolic compounds (TPC, R2 = 0.96). The main process parameter for the recovery of bioactive compounds was temperature, and the results showed opposing behaviors concerning TPC and TA, as it is difficult to optimize conditions for both. The extract containing the higher concentration of TPC (97.4 ± 1.1 mg GAE/g, d.b.) was encapsulated by spray-drying using maltodextrin as wall material. Particles presented with a spherical shape (~7.73 ± 0.95 μm) with a recovery yield of 79%. The results demonstrated that extraction followed by encapsulation of grape pomace extract is a good strategy to simplify future applications, whether for food, cosmetics or pharmaceutical fields.
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Affiliation(s)
- Jessica Thaís do Prado Silva
- Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (J.T.d.P.S.); (M.H.B.); (C.A.C.d.S.); (C.S.F.-T.); (P.J.d.A.S.); (A.L.d.O.)
| | - Millene Henrique Borges
- Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (J.T.d.P.S.); (M.H.B.); (C.A.C.d.S.); (C.S.F.-T.); (P.J.d.A.S.); (A.L.d.O.)
| | - Carlos Antonio Cardoso de Souza
- Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (J.T.d.P.S.); (M.H.B.); (C.A.C.d.S.); (C.S.F.-T.); (P.J.d.A.S.); (A.L.d.O.)
- Postgraduate Programme in Materials Science and Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
| | - Carmen Sílvia Fávaro-Trindade
- Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (J.T.d.P.S.); (M.H.B.); (C.A.C.d.S.); (C.S.F.-T.); (P.J.d.A.S.); (A.L.d.O.)
| | - Paulo José do Amaral Sobral
- Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (J.T.d.P.S.); (M.H.B.); (C.A.C.d.S.); (C.S.F.-T.); (P.J.d.A.S.); (A.L.d.O.)
- Food Research Center (FoRC), Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
| | - Alessandra Lopes de Oliveira
- Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (J.T.d.P.S.); (M.H.B.); (C.A.C.d.S.); (C.S.F.-T.); (P.J.d.A.S.); (A.L.d.O.)
| | - Milena Martelli-Tosi
- Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (J.T.d.P.S.); (M.H.B.); (C.A.C.d.S.); (C.S.F.-T.); (P.J.d.A.S.); (A.L.d.O.)
- Postgraduate Programme in Materials Science and Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
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5
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Cruz-Molina AVDL, Gonçalves C, Neto MD, Pastrana L, Jauregi P, Amado IR. Whey-pectin microcapsules improve the stability of grape marc phenolics during digestion. J Food Sci 2023; 88:4892-4906. [PMID: 37905716 DOI: 10.1111/1750-3841.16806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 09/29/2023] [Accepted: 10/04/2023] [Indexed: 11/02/2023]
Abstract
Grape marc (GM) is an agri-food residue from the wine industry valuable for its high content of phenolic compounds. This study aimed to develop an encapsulation system for GM extract (GME) using food-grade biopolymers resistant to gastric conditions for its potential use as a nutraceutical. For this purpose, a hydroalcoholic GME was prepared with a total phenolics content of 219.62 ± 11.50 mg gallic acid equivalents (GAE)/g dry extract and 1389.71 ± 97.33 µmol Trolox equivalents/g dry extract antioxidant capacity, assessed through ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay. Moreover, the extract effectively neutralized reactive oxygen species in Caco-2 cells, demonstrating an intracellular antioxidant capacity comparable to Trolox. The GME was encapsulated using whey protein isolate and pectin through nano spray drying (73% yield), resulting in spherical microparticles with an average size of 1 ± 0.5 µm and a polydispersity of 0.717. The encapsulation system protected the microcapsules from simulated gastrointestinal digestion (GID), where at the end of the intestinal phase, 82% of the initial phenolics were bioaccessible compared to 54% in the free GME. Besides, the encapsulated GME displayed a higher antioxidant activity by the ferric reducing antioxidant power assay than the free extract after GID. These results show the potential of this encapsulation system for applying GME as a nutraceutical with a high antioxidant capacity and protective effect against cellular oxidation.
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Affiliation(s)
| | | | - Mafalda D Neto
- INL-International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Lorenzo Pastrana
- INL-International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Paula Jauregi
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
| | - Isabel R Amado
- INL-International Iberian Nanotechnology Laboratory, Braga, Portugal
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6
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Nájera-Martínez EF, Flores-Contreras EA, Araújo RG, Iñiguez-Moreno M, Sosa-Hernández JE, Iqbal HMN, Pastrana LM, Melchor-Martínez EM, Parra-Saldívar R. Microencapsulation of Gallic Acid Based on a Polymeric and pH-Sensitive Matrix of Pectin/Alginate. Polymers (Basel) 2023; 15:3014. [PMID: 37514404 PMCID: PMC10384038 DOI: 10.3390/polym15143014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/09/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
The encapsulation of gallic acid (GA) through several methods has enhanced its shelf life and facilitated industrial applications. Polymeric matrices made of alginate and pectin were evaluated to encapsulate GA via spray drying. The pH-responsive release mechanism was monitored to validate the matrices' performances as wall materials and extend the bioactive compound stability. The microcapsules produced were characterized via scanning electron microscopy (SEM), dynamic light scattering (DLS), Fourier-transform infrared spectroscopy (FTIR), and cyclic voltammetry (CV). The retention and encapsulation efficiency ranges were 45-82% and 79-90%, respectively. The higher values were reached at 3 and 0.75% (w/v) pectin and sodium alginate, respectively. The scanning electron microscopy showed smooth spherical capsules and the average particle size ranged from 1327 to 1591 nm. Their performance and stability were evaluated with optimal results at a pH value of 7 throughout the investigation period. Therefore, this work demonstrated the suitability of gallic acid encapsulation via spray drying using pectin and alginate, which are biopolymers that can be obtained from circular economy processes starting from agro-industrial biomass. The developed formulations provide an alternative to protecting and controlling the release of GA, promoting its application in the food, pharmaceutical, and cosmetic industries and allowing for the release of compounds with high bioactive potential.
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Affiliation(s)
| | - Elda A Flores-Contreras
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Rafael G Araújo
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Maricarmen Iñiguez-Moreno
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Juan Eduardo Sosa-Hernández
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Hafiz M N Iqbal
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Lorenzo M Pastrana
- Food Processing and Nutrition Group, International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
| | - Elda M Melchor-Martínez
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Roberto Parra-Saldívar
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
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Díaz-Montes E. Wall Materials for Encapsulating Bioactive Compounds via Spray-Drying: A Review. Polymers (Basel) 2023; 15:2659. [PMID: 37376305 DOI: 10.3390/polym15122659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/06/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and retards the degradation of bioactive compounds by encapsulating them within a wall material. The resulting capsules exhibit diverse characteristics influenced by factors such as operating conditions (e.g., air temperature and feed rate) and the interactions between the bioactive compounds and the wall material. This review aims to compile recent research (within the past 5 years) on spray-drying for bioactive compound encapsulation, emphasizing the significance of wall materials in spray-drying and their impact on encapsulation yield, efficiency, and capsule morphology.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de Mexico 07340, Mexico
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8
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Tan M, Zhang X, Sun S, Cui G. Nanostructured steady-state nanocarriers for nutrients preservation and delivery. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:31-93. [PMID: 37722776 DOI: 10.1016/bs.afnr.2023.02.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/20/2023]
Abstract
Food bioactives possess specific physiological benefits of preventing certain diet-related chronic diseases or maintain human health. However, the limitations of the bioactives are their poor stability, lower water solubility and unacceptable bioaccessibility. Structure damage or degradation is often found for the bioactives under certain environmental conditions like high temperature, strong light, extreme pH or high oxygen concentration during food processing, packaging, storage and absorption. Nanostructured steady-state nanocarriers have shown great potential in overcoming the drawbacks for food bioactives. Various delivery systems including solid form delivery system, liquid form delivery system and encapsulation technology have been developed. The embedded food nutrients can largely decrease the loss and degradation during food processing, packaging and storage. The design and application of stimulus and targeted delivery systems can improve the stability, bioavailability and efficacy of the food bioactives upon oral consumption due to enzymatic degradation in the gastrointestinal tract. The food nutrients encapsulated in the smart delivery system can be well protected against degradation during oral administration, thus improving the bioavailability and releazing controlled or targeted release for food nutrients. The encapsulated food bioactives show great potential in nutrition therapy for sub-health status and disease. Much effort is required to design and prepare more biocompatible nanostructured steady-state nanocarriers using food-grade protein or polysaccharides as wall materials, which can be used in food industry and maintain the human health.
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Affiliation(s)
- Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China.
| | - Xuedi Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Shan Sun
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Guoxin Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
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9
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Fabrication and immediate release characterization of UV responded oregano essential oil loaded microcapsules by chitosan-decorated titanium dioxide. Food Chem 2023; 400:133965. [DOI: 10.1016/j.foodchem.2022.133965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 07/29/2022] [Accepted: 08/14/2022] [Indexed: 11/21/2022]
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10
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Dai J, Ruan Y, Feng Y, Li B. Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes. Foods 2022; 11:foods11223665. [PMID: 36429257 PMCID: PMC9689758 DOI: 10.3390/foods11223665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, pectin (PC), whey protein isolate (WPI), and chitosan (CS) were combined with purple corn cob anthocyanins (PCCA). Four complexes, PC-PCCA, WPI-PCCA, WPI-PC-PCCA, and CS-PC-PCCA were prepared to evaluate the improvement in the α-glucosidase inhibitory activity and digestive stability of PCCA. The encapsulation efficiency (EE), particle size, physical properties, and mode of action of the synthesized PCCA complexes were evaluated. Among them, CS-PC-PCCA had the highest EE (48.13 ± 2.73%) except for WPI-PC-PCCA; furthermore, it had a medium size (200-300 nm), the lowest hygroscopicity (10.23 ± 0.28%), lowest solubility (10.57 ± 1.26%), and highest zeta potential (28.20 ± 1.14). CS-PC-PCCA was multigranular and irregular in shape; x-ray diffraction showed that it was amorphous; and Fourier transform infrared spectroscopy confirmed that it was joined with PCCA through hydrogen bonds and electrostatic interactions. Compared with PCCA, the four complexes showed a higher α-glucosidase inhibition activity and digestive stability, except for WPI-PC-PCCA. Furthermore, CS-PC-PCCA exhibited the best α-glucosidase inhibition and simulated digestion stability.
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Affiliation(s)
- Jialin Dai
- Food College, Shenyang Agricultural University, Shenyang 110866, China
| | - Yanye Ruan
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China
| | - Ying Feng
- Food College, Shenyang Agricultural University, Shenyang 110866, China
- Correspondence: (Y.F.); (B.L.)
| | - Bin Li
- Food College, Shenyang Agricultural University, Shenyang 110866, China
- Correspondence: (Y.F.); (B.L.)
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11
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Perra M, Bacchetta G, Muntoni A, De Gioannis G, Castangia I, Rajha HN, Manca ML, Manconi M. An outlook on modern and sustainable approaches to the management of grape pomace by integrating green processes, biotechnologies and advanced biomedical approaches. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105276] [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] Open
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12
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Perez-Palacios T, Ruiz-Carrascal J, Solomando JC, de-la-Haba F, Pajuelo A, Antequera T. Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment. Foods 2022; 11:3291. [PMID: 37431039 PMCID: PMC9601459 DOI: 10.3390/foods11203291] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/15/2022] [Accepted: 10/18/2022] [Indexed: 09/28/2023] Open
Abstract
Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. However, despite recent developments in the field, no specific review focusing on these topics has been published in the last few years. This work aimed to review the most recent developments in the microencapsulation of fish oil and natural antioxidant compounds. The impact of the wall material and the procedures on the quality of the microencapsulates were preferably evaluated, while their addition to foods has only been studied in a few works. The homogenization technique, the wall-material ratio and the microencapsulation technique were also extensively studied. Microcapsules were mainly analyzed for size, microencapsulation efficiency, morphology and moisture, while in vitro digestion, flowing properties, yield percentage and Fourier transform infrared spectroscopy (FTIR) were used more sparingly. Findings highlighted the importance of optimizing the most influential variables of the microencapsulation procedure. Further studies should focus on extending the range of analytical techniques upon which the optimization of microcapsules is based and on addressing the consequences of the addition of microcapsules to food products.
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Affiliation(s)
- Trinidad Perez-Palacios
- Meat and Meat Product University Institute (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
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Abdullah, Ahmad N, Tian W, Zengliu S, Zou Y, Farooq S, Huang Q, Xiao J. Recent advances in the extraction, chemical composition, therapeutic potential, and delivery of cardamom phytochemicals. Front Nutr 2022; 9:1024820. [PMID: 36245491 PMCID: PMC9562589 DOI: 10.3389/fnut.2022.1024820] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Accepted: 09/07/2022] [Indexed: 11/13/2022] Open
Abstract
Dietary phytochemicals including plant-derived alkaloids, carotenoids, organosulfur compounds, phenolics, and phytosterols, are health-promoting bioactive compounds that help in the prevention and mitigation of chronic diseases and microbial infections beyond basic nutrition supply. This article covers recent advances in the extraction, chemical composition, therapeutic potential (nutraceutical and antimicrobial), and delivery of black and green cardamom-derived phytochemicals. In recent years, advance extraction techniques (e.g., enzyme- assisted-, instant controlled pressure drop-, microwave- assisted-, pressurized liquid-, sub- critical-, supercritical fluid-, and ultrasound-assisted extractions) have been applied to obtain phytochemicals from cardamom. The bioactive constituents identification techniques, specifically GC-MS analysis revealed that 1,8-cineole and α-terpinyl acetate were the principle bioactive components in black and green cardamom. Regarding therapeutic potential, research findings have indicated desirable health properties of cardamom phytochemicals, including antioxidant-, anti-hypercholesterolemic, anti-platelet aggregation, anti-hypertensive, and gastro-protective effects. Moreover, antimicrobial investigations revealed that cardamom phytochemicals effectively inhibited growth of pathogenic microorganisms (bacteria and fungi), biofilm formation inhibition (Gram-negative and Gram-positive bacteria) and bacterial quorum sensing inhibition. Encapsulation and delivery vehicles, including microcapsules, nanoparticles, nanostructured lipid carriers, and nanoliposomes were effective strategies to enhance their stability, bioavailability and bioefficacy. In conclusion, cardamom phytochemicals had promising therapeutic potentials (antioxidant and antimicrobial) due to polyphenols, thus could be used as functional additive to increase shelf life, inhibit oxidative rancidity and confer pleasant aroma to commercial edibles as well as mitigate oxidative stress and lifestyle related chronic diseases (e.g., cardiovascular and gastrointestinal diseases). A future perspective concerning the fabrication of functional foods, nutraceuticals and antibiotics to promote cardamom phytochemicals applications as biotherapeutic agents at large-scale requires thorough investigations, e.g., optimum dose and physical form of supplementation to obtain maximum health benefits.
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Chen L, Pu Y, Xu Y, He X, Cao J, Ma Y, Jiang W. Anti-diabetic and anti-obesity: Efficacy evaluation and exploitation of polyphenols in fruits and vegetables. Food Res Int 2022; 157:111202. [DOI: 10.1016/j.foodres.2022.111202] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 02/06/2023]
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Kumar Patle T, Shrivas K, Patle A, Patel S, Harmukh N, Kumar A. Simultaneous determination of B1, B3, B6 and C vitamins in green leafy vegetables using reverse phase-high performance liquid chromatography. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Zhang M, Lou BY, Zhang YJ, Mei SJ, Gao LY, Chen WJ. Preparation and characterization of Sparassis latifolia β-glucan microcapsules. OPEN CHEM 2022. [DOI: 10.1515/chem-2022-0150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Abstract
Abstract
In order to effectively protect the biological activity of Sparassis latifolia β-glucan, improve its stability, and realize its high-value utilization, single-factor test and orthogonal test were carried out to optimize the microencapsulation conditions of S. latifolia β-glucan prepared using spray drying method. The β-glucan microcapsules were characterized by scanning electron microscopy, thermogravimetric analysis, Fourier-transform infrared spectroscopy, and laser particle size analyzer. The results showed that the optimal microencapsulation conditions were as follows: maltodextrin and whey protein with a mass ratio of 1:2, core and wall material with a mass ratio of 1:2, and monoglyceride and core material with a mass percentage of 0.3. Under these conditions, the powder yield and embedding rate of β-glucan microcapsules were 47.32 ± 0.58% and 86.76 ± 1.19%, respectively. The preparation technique was proved to be stable. The β-glucan microcapsules were spherical particles, with the characteristics of a smooth surface, no cracks. The particle size of microcapsules was smaller, and its Dv (50) was 8.43 µm. The distribution of microcapsules was more uniform, and its uniformity was 0.503. The good embedding performance and high thermal stability can effectively protect the biological activity of the core material.
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Affiliation(s)
- Mei Zhang
- Research and Testing Center of Pharmaceuticals, College of Materials and Chemical Engineering, Minjiang University , Fuzhou , Fujian 350108 , China
| | - Ben-Yong Lou
- Research and Testing Center of Pharmaceuticals, College of Materials and Chemical Engineering, Minjiang University , Fuzhou , Fujian 350108 , China
| | - Yan-Jie Zhang
- Research and Testing Center of Pharmaceuticals, College of Materials and Chemical Engineering, Minjiang University , Fuzhou , Fujian 350108 , China
| | - Shu-Jia Mei
- Research and Testing Center of Pharmaceuticals, College of Materials and Chemical Engineering, Minjiang University , Fuzhou , Fujian 350108 , China
| | - Lu-Yao Gao
- Research and Testing Center of Pharmaceuticals, College of Materials and Chemical Engineering, Minjiang University , Fuzhou , Fujian 350108 , China
| | - Wei-Jian Chen
- Research and Testing Center of Pharmaceuticals, College of Materials and Chemical Engineering, Minjiang University , Fuzhou , Fujian 350108 , China
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Pectin Microspheres: Synthesis Methods, Properties, and Their Multidisciplinary Applications. CHEMISTRY 2022. [DOI: 10.3390/chemistry4010011] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
There is great contemporary interest in using cleaner technologies through green chemistry and utilizing biopolymers as raw material. Pectin is found on plant cell walls, and it is commonly extracted from fruit shells, mostly apples or citrus fruits. Pectin has applications in many areas of commercial relevance; for this reason, it is possible to find available information about novel methods to transform pectin and pursuing enhanced features, with the structuring of biopolymer microspheres being highly cited to enhance its activity. The structuring of polymers is a technique that has been growing in recent decades, due to its potential for diverse applications in various fields of science and technology. Several techniques are used for the synthesis of microspheres, such as ionotropic gelation, extrusion, aerosol drying, or emulsions, with the latter being the most commonly used method based on its reproducibility and simplicity. The most cited applications are in drug delivery, especially for the treatment of colon diseases and digestive-tract-related issues. In the industrial field, it is used for protecting encapsulated compounds; moreover, the environmental applications mainly include the bioremediation of toxic substances. However, there are still many possibilities for expanding the use of this biopolymer in the environmental field.
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