1
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Jansen-Alves C, Martins Fonseca L, Doring Krumreich F, Zavareze EDR. Applications of propolis encapsulation in food products. J Microencapsul 2023; 40:567-586. [PMID: 37867427 DOI: 10.1080/02652048.2023.2274059] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Accepted: 10/16/2023] [Indexed: 10/24/2023]
Abstract
Propolis has beneficial health properties attributed to of phenolic compounds. However, its application is limited. Thus, encapsulation protects the bioactive compounds of propolis from degradation, allowing their release under controlled and specific conditions and increasing their solubility. In addition to protecting flavonoids, encapsulation also minimises the undesirable characteristics of propolis, such as strong odour. We brought attention to the high antioxidant and antimicrobial activities of encapsulated propolis, and its maintained biological activity enables more uses in different areas. Encapsulated propolis can be applied in food products as an ingredient. This review describes recent advances in improving the bioactivity of propolis extracts by using encapsulation techniques, and biopolymer research strategies, focusing on applications in food products. Encapsulated propolis has a promising market perspective due to the industrial and scientific-technological advancement, the increase in the amount of research, the improvement of propolis extraction techniques, and the need of consumers for innovative products.
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Affiliation(s)
- Cristina Jansen-Alves
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Laura Martins Fonseca
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Elessandra Da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
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2
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Weng Y, Li Y, Chen X, Song H, Zhao CX. Encapsulation of enzymes in food industry using spray drying: recent advances and process scale-ups. Crit Rev Food Sci Nutr 2023; 64:7941-7958. [PMID: 36971126 DOI: 10.1080/10408398.2023.2193982] [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] [Indexed: 03/29/2023]
Abstract
Enzymes are widely used in the food industry due to their ability in improving the functional, sensory, and nutritional properties of food products. However, their poor stability under harsh industrial conditions and their compromised shelf-lives during long-term storage limit their applications. This review introduces typical enzymes and their functionality in the food industry and demonstrates spray drying as a promising approach for enzyme encapsulation. Recent studies on encapsulation of enzymes in the food industry using spray drying and the key achievements are summarized. The latest developments including the novel design of spray drying chambers, nozzle atomizers and advanced spray drying techniques are also analyzed and discussed in depth. In addition, the scale-up pathways connecting laboratory scale trials and industrial scale productions are illustrated, as most of the current studies have been limited to lab-scales. Enzyme encapsulation using spray drying is a versatile strategy to improve enzyme stability in an economical and industrial viable way. Various nozzle atomizers and drying chambers have recently been developed to increase process efficiency and product quality. A comprehensive understanding of the complex droplet-to-particle transformations during the drying process would be beneficial for both process optimization and scale-up design.
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Affiliation(s)
- Yilun Weng
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, Queensland, Australia
| | - Yang Li
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, Queensland, Australia
| | | | - Hao Song
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, Queensland, Australia
| | - Chun-Xia Zhao
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, Queensland, Australia
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia
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3
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Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products. Foods 2022; 11:foods11233750. [PMID: 36496559 PMCID: PMC9739075 DOI: 10.3390/foods11233750] [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: 11/02/2022] [Revised: 11/13/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022] Open
Abstract
The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets' diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the protein addition, the droplets' diameter decreased by up to 70%, and flocculation increased. Compared with emulsions produced with purified citrus pectins (0.2 and 0.5% w/w), OBF emulsions exhibited up to 32% lower viscosities, 129% larger droplets, and 45% smaller Z potential values. Optimization solved with ANNs minimizing the droplet size and the emulsion instability resulted in OBF and protein concentrations of 3.16 and 0.14%, respectively. The experimental characteristics of the optimum emulsion closely matched those predicted by ANNs demonstrating the usefulness of the proposed method.
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4
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Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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5
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Villalobos-Espinosa JC, García-Armenta E, Alamilla-Beltrán L, Quintanilla-Carvajal MX, Azuara-Nieto E, Hernández-Sánchez H, Perea-Flores MDJ, Gutiérrez-López GF. Effect of pumping and atomisation on the stability of oil/water emulsions. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Espinosa-Andrews H, Morales-Hernández N, García-Márquez E, Rodríguez-Rodríguez R. Development of fish oil microcapsules by spray drying using mesquite gum and chitosan as wall materials: physicochemical properties, microstructure, and lipid hydroperoxide concentration. INT J POLYM MATER PO 2022. [DOI: 10.1080/00914037.2022.2042289] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Hugo Espinosa-Andrews
- Tecnología de Alimentos, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Zapopan, Mexico
| | - Norma Morales-Hernández
- Tecnología de Alimentos, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Zapopan, Mexico
| | - Eristeo García-Márquez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Noreste, Apodaca, Mexico
| | - Rogelio Rodríguez-Rodríguez
- Departamento de Ciencias Naturales y Exactas, Centro Universitario de los Valles (CUVALLES), Universidad de Guadalajara, Ameca, Mexico
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7
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The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability. Curr Res Food Sci 2022; 5:878-885. [PMID: 35647558 PMCID: PMC9136181 DOI: 10.1016/j.crfs.2022.05.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 05/03/2022] [Accepted: 05/08/2022] [Indexed: 11/21/2022] Open
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8
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Yang W, Li J, Ren D, Cao W, Lin H, Qin X, Wu L, Zheng H. Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Wen Yang
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
| | - Jinzhen Li
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
| | - Dingding Ren
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
| | - Wenhong Cao
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
- Shenzhen Institute of Guangdong Ocean University Shenzhen 518108 China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety 524088 China
| | - Haisheng Lin
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
- Shenzhen Institute of Guangdong Ocean University Shenzhen 518108 China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety 524088 China
| | - Xiaoming Qin
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
- Shenzhen Institute of Guangdong Ocean University Shenzhen 518108 China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety 524088 China
| | - Leiyan Wu
- College of Food Science and Engineering Jiangxi Agricultural University Jiangxi 330045 China
| | - Huina Zheng
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
- Shenzhen Institute of Guangdong Ocean University Shenzhen 518108 China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety 524088 China
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9
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Taboada ML, Heiden‐Hecht T, Brückner‐Gühmann M, Karbstein HP, Drusch S, Gaukel V. Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15753] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Martha L. Taboada
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering Karlsruhe Institute of Technology Karlsruhe Germany
| | - Theresia Heiden‐Hecht
- Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science Technische Universität Berlin Berlin Germany
| | - Monika Brückner‐Gühmann
- Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science Technische Universität Berlin Berlin Germany
| | - Heike P. Karbstein
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering Karlsruhe Institute of Technology Karlsruhe Germany
| | - Stephan Drusch
- Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science Technische Universität Berlin Berlin Germany
| | - Volker Gaukel
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering Karlsruhe Institute of Technology Karlsruhe Germany
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10
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Paulo BB, Alvim ID, Reineccius G, Prata AS. Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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11
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Tian Y, Zhang Z, Taha A, Chen Y, Hu H, Pan S. Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106145] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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12
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Ribeiro MLFF, Roos YH, Ribeiro APB, Nicoletti VR. Effects of maltodextrin content in double-layer emulsion for production and storage of spray-dried carotenoid-rich microcapsules. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.09.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105929] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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14
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Coimbra PPS, Cardoso FDSN, Gonçalves ÉCBDA. Spray-drying wall materials: relationship with bioactive compounds. Crit Rev Food Sci Nutr 2020; 61:2809-2826. [DOI: 10.1080/10408398.2020.1786354] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Pedro Paulo Saldanha Coimbra
- Laboratory of Bioactives, Food and Nutrition Post-Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro, Brazil
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15
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Lu W, Maidannyk V, Kelly AL, Miao S. Fabrication and characterization of highly re-dispersible dry emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105617] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Spray-drying of protein/polysaccharide complexes: Dissociation of the effects of shearing and heating. Food Chem 2019; 297:124943. [DOI: 10.1016/j.foodchem.2019.06.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 05/09/2019] [Accepted: 06/03/2019] [Indexed: 10/26/2022]
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17
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Effect of storage temperature and relative humidity on long-term colloidal stability of reconstitutable emulsions stabilised by hydrophobically modified starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Moser P, Ferreira S, Nicoletti VR. Buriti oil microencapsulation in chickpea protein-pectin matrix as affected by spray drying parameters. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.07.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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19
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Moghbeli S, Jafari SM, Maghsoudlou Y, Dehnad D. Influence of pectin-whey protein complexes and surfactant on the yield and microstructural properties of date powder produced by spray drying. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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21
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Zhuang Y, Ueda I, Kulozik U, Gebhardt R. Influence of β-lactoglobulin and calcium chloride on the molecular structure and interactions of casein micelles. Int J Biol Macromol 2018; 107:560-566. [DOI: 10.1016/j.ijbiomac.2017.09.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/03/2017] [Accepted: 09/10/2017] [Indexed: 10/01/2022]
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22
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Reduction of surface fat formation on spray-dried milk powders through emulsion stabilization with λ-carrageenan. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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23
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Freitas MLF, Albano KM, Telis VRN. Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex. POLIMEROS 2017. [DOI: 10.1590/0104-1428.2404] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.013] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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25
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Faridi Esfanjani A, Jafari SM, Assadpour E. Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets. Food Chem 2016; 221:1962-1969. [PMID: 27979187 DOI: 10.1016/j.foodchem.2016.11.149] [Citation(s) in RCA: 95] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Revised: 11/23/2016] [Accepted: 11/29/2016] [Indexed: 12/01/2022]
Abstract
The present study illustrates a simple and practical way to produce an adequate delivery system of bioactive compounds of saffron by protein-polysaccharide complex. Frist, crocin, safranal, and picrocrocin were loaded in nanodroplets (<100nm) by using water in oil (W/O) microemulsions contain 5, and 10% aqueous saffron extract as a dispersed phase. These microemulsions were then covered with whey protein concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in oil in water (W/O/W) multiple emulsions. The stability and release of loaded crocin, safranal, and picrocrocin in multiple emulsions were investigated during 22days storage. The produced multiple emulsion by WPC-pectin-maltodextrin along with 5% inner aqueous phase showed a high stability and low release of encapsulated compounds over time. This emulsion also provided a high protection of crocin, safranal, and picrocrocin in the gastric condition.
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Affiliation(s)
- Afshin Faridi Esfanjani
- Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Elham Assadpour
- Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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26
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Tamm F, Härter C, Brodkorb A, Drusch S. Functional and antioxidant properties of whey protein hydrolysate/pectin complexes in emulsions and spray-dried microcapsules. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.053] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Zhuang Y, Sterr J, Schulte A, Kulozik U, Gebhardt R. Casein Microparticles from Blend Films Forming Casein/α-Tocopherol Emulsion Droplets in Solution. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9446-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Goltz C, Oliveira MAS, Misugi CT, Bonassoli ABG, Igarashi-Mafra L, Mafra MR. Heat Treatment and β-Carotene Incorporation Effect in the Interaction of β-Lactoglobulin and Carboxymethylcellulose System. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9449-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.022] [Citation(s) in RCA: 184] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Reineccius GA, Yan C. Factors controlling the deterioration of spray dried flavourings and unsaturated lipids. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3270] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- G. A. Reineccius
- Department of Food Science and Nutrition; University of Minnesota
| | - C. Yan
- Beverage Application; PepsiCo Global R&D
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31
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Mechanical properties of milk protein skin layers after drying: Understanding the mechanisms of particle formation from whey protein isolate and native phosphocaseinate. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.01.014] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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32
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Tamm F, Gies K, Diekmann S, Serfert Y, Strunskus T, Brodkorb A, Drusch S. Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400574] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Frederic Tamm
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Katharina Gies
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Sabrina Diekmann
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Yvonne Serfert
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Thomas Strunskus
- Chair for Multicomponent Materials; Institute for Materials Science; University of Kiel; Kiel Germany
| | - André Brodkorb
- Department of Food Structure and Functionality; Teagasc Food Research Centre; Cork Ireland
| | - Stephan Drusch
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
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33
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Affiliation(s)
- Eric Dickinson
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom;
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34
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Wani TA, Shah AG, Wani SM, Wani IA, Masoodi FA, Nissar N, Shagoo MA. Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility. Crit Rev Food Sci Nutr 2015; 56:2431-2454. [DOI: 10.1080/10408398.2013.845814] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Serfert Y, Lamprecht C, Tan CP, Keppler J, Appel E, Rossier-Miranda F, Schroen K, Boom R, Gorb S, Selhuber-Unkel C, Drusch S, Schwarz K. Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.06.026] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1202-9] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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37
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da Costa JMG, Borges SV, Hijo AACT, Silva EK, Marques GR, Cirillo MÂ, Azevedo VMD. Matrix structure selection in the microparticles of essential oil oregano produced by spray dryer. J Microencapsul 2013; 30:717-27. [DOI: 10.3109/02652048.2013.778909] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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