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Bergesse AE, Asensio CM, Quiroga PR, Ryan LC, Grosso NR, Nepote V. Microencapsulation of phenolic compounds extracted from soybean seed coats by spray-drying. J Food Sci 2023; 88:4457-4471. [PMID: 37799104 DOI: 10.1111/1750-3841.16775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/18/2023] [Accepted: 09/06/2023] [Indexed: 10/07/2023]
Abstract
This study aimed to characterize and microencapsulate soybean seed coats phenolic compounds by spray-drying, evaluating physicochemical properties and storage stability. Different extraction methodologies were used to obtain crude extract (SCE), ethyl acetate fraction, water fraction, and bound phenolic extract. Extraction yield, total phenolic and flavonoid contents, and antioxidant capacity were determined. HPLC-electrospray ionization source-MS/MS analysis was performed on SCE. Microencapsulation by spray-drying of SCE incorporating 10%, 20%, and 30% maltodextrin (MD) was carried out. Drying yield (DY), encapsulation efficiency (EE), moisture, morphology and particle size, dry, and aqueous storage stability were evaluated on the microcapsules. SCE had 7.79 g/100 g polyphenolic compounds (mainly isoflavones and phenolic acids) with antioxidant activity. Purification process by solvent partitioning allowed an increase of phenolic content and antioxidant activity. Microcapsules with 30% MD exhibited the highest DY, EE, and stability. Microencapsulated polyphenolic compounds from soybean seed coats can be used as functional ingredients in food products. PRACTICAL APPLICATION: Soybean seed coat is a usually discarded agro-industrial by-product, which presents antioxidant compounds of interest to human health. These compounds are prone to oxidation due to their chemical structure; therefore, microencapsulation is a viable and reproducible solution to overcome stability-related limitations. Microencapsulation of soybean seed coats polyphenols is an alternative which protects and extends the stability of phenolic compounds that could be potentially incorporated into food products as a natural additive with antioxidant properties.
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Affiliation(s)
- Antonella Estefanía Bergesse
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Claudia Mariana Asensio
- Department of Botany and Plant Sciences, University of California, Riverside, CA, United States
| | - Patricia Raquel Quiroga
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Liliana Cecilia Ryan
- Escuela de Nutrición, Facultad de Ciencias Médicas (FCM), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Nelson Rubén Grosso
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Valeria Nepote
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Córdoba, Argentina
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Azzouzi H, Elhajji L, Achchoub M, Salmaoui S, Ammadi A, Harrak H, Touzani R, Noutfia Y, Elfazazi K. Moroccan Citrus clementina Peels: Optimization of Pectin Extraction and Determination of Chemical and Functional Properties. PLANTS (BASEL, SWITZERLAND) 2023; 12:3417. [PMID: 37836157 PMCID: PMC10574945 DOI: 10.3390/plants12193417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/19/2023] [Accepted: 08/21/2023] [Indexed: 10/15/2023]
Abstract
Citrus peels are considered a rich source of valuable biomolecules. Pectin is a polymer of polysaccharide acid and is composed of galacturonic acid monosaccharides. In this study, response surface methodology was used to optimize pectin extraction from Citrus × clementina Hort. ex Tan. (Rutaceae) peels using citric acid as an extraction solvent. The effect of the parameters conditioning the extraction process and pectin yield (pH level, temperature, extraction time, solid/liquid ratio, and raw material particle size) was investigated using a Box-Behnken design. The quality of the extracted pectin was assessed both chemically (moisture, ash, protein, and carbohydrate content) and functionally (gelling power and emulsifying activity). According to the screening experiment, the pH level, temperature, and particle size were the main factors influencing the pectin yield. The adjusted mathematical model enabled us to plot response surfaces in order to determine the optimal extraction conditions. The highest production yield of pectin (26.6%) was obtained at the optimal conditions of pH = 1.5, temperature = 100 °C, and particle size = 0.1 mm for an extraction time of 30 min. Compared to the predicted value of 26.6%, the experimental extraction yield of C. clementina was about 21.4% of pectin. Concerning the functional properties, the extracted pectin had a high gelling power of 164 ° SAG and an emulsifying activity of 38.5%.
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Affiliation(s)
- Hanane Azzouzi
- National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, Rabat 10090, Morocco; (H.A.); (M.A.); (A.A.); (H.H.); (Y.N.)
- Laboratory of Environmental Engineering, Ecology and Agro-Industry, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni Mellal 23000, Morocco; (L.E.); (S.S.)
| | - Loubna Elhajji
- Laboratory of Environmental Engineering, Ecology and Agro-Industry, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni Mellal 23000, Morocco; (L.E.); (S.S.)
| | - Mouad Achchoub
- National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, Rabat 10090, Morocco; (H.A.); (M.A.); (A.A.); (H.H.); (Y.N.)
- Laboratory of Environmental Engineering, Ecology and Agro-Industry, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni Mellal 23000, Morocco; (L.E.); (S.S.)
| | - Souad Salmaoui
- Laboratory of Environmental Engineering, Ecology and Agro-Industry, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni Mellal 23000, Morocco; (L.E.); (S.S.)
| | - Abdelillah Ammadi
- National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, Rabat 10090, Morocco; (H.A.); (M.A.); (A.A.); (H.H.); (Y.N.)
| | - Hasnaa Harrak
- National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, Rabat 10090, Morocco; (H.A.); (M.A.); (A.A.); (H.H.); (Y.N.)
| | - Rachid Touzani
- Laboratory of Environment and Applied Chemistry (LCAE), Faculty of Sciences, Mohammed First University, Oujda 60000, Morocco;
| | - Younes Noutfia
- National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, Rabat 10090, Morocco; (H.A.); (M.A.); (A.A.); (H.H.); (Y.N.)
| | - Kaoutar Elfazazi
- National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, Rabat 10090, Morocco; (H.A.); (M.A.); (A.A.); (H.H.); (Y.N.)
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da Silva Júnior ME, Araújo MVRL, Martins ACS, Dos Santos Lima M, da Silva FLH, Converti A, Maciel MIS. Microencapsulation by spray-drying and freeze-drying of extract of phenolic compounds obtained from ciriguela peel. Sci Rep 2023; 13:15222. [PMID: 37709786 PMCID: PMC10502068 DOI: 10.1038/s41598-023-40390-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 08/09/2023] [Indexed: 09/16/2023] Open
Abstract
Microcapsules of ciriguela peel extracts obtained by ultrasound-assisted extraction were prepared by spray drying, whose results were compared with those of freeze-drying as a control. The effects of spray-drying air temperature, feed flow rate and ratio of encapsulating agents (maltodextrin and arabic gum) were studied. Encapsulation efficiency, moisture content, total phenolic compounds (TPC), water activity, hygroscopicity, solubility, colorimetric parameters, phenolic profile by HPLC/DAD, simulated gastrointestinal digestion and morphology of spray-dried and freeze-dried microcapsules were evaluated, as well as their stability of TPC during 90 days storage at 7 and 25 °C. Spray-dried extract showed higher encapsulation efficiency (98.83%) and TPC (476.82 mg GAE g-1) than freeze-dried extract. The most abundant compounds in the liquid extract of ciriguela peel flour were rutin, epicatechin gallate, chlorogenic acid and quercetin. Rutin and myricetin were the major flavonoids in the spray-dried extract, while quercetin and kaempferol were in the freeze-dried one. The simulated gastrointestinal digestion test of microencapsulated extracts revealed the highest TPC contents after the gastric phase and the lowest one after the intestinal one. Rutin was the most abundant compound after the digestion of both spray-dried (68.74 µg g-1) and freeze-dried (93.98 µg g-1) extracts. Spray-dried microcapsules were of spherical shape, freeze-dried products of irregular structures. Spray-dried microcapsules had higher phenolic compounds contents after 90 days of storage at 7 °C compared to those stored at 25 °C, while the lyophilized ones showed no significant difference between the two storage temperatures. The ciriguela agro-industrial residue can be considered an interesting alternative source of phenolic compounds that could be used, in the form of bioactive compounds-rich powders, as an ingredient in pharmaceutical, cosmetic and food industries.
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Affiliation(s)
| | - Maria Vitória Rolim Lemos Araújo
- Laboratory of Physical-Chemical Analysis of Food, Department of Consumer Sciences, Federal Rural University of Pernambuco, Recife, Brazil
| | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, PE, 56314-520, Brazil
| | | | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, Via Opera Pia 15, 16145, Genoa, Italy
| | - Maria Inês Sucupira Maciel
- Food Science and Technology Graduate Program, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.
- Food Science and Technology Graduate Program, Federal Rural University of Pernambuco, Recife, Brazil.
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Wood hemicelluloses as sustainable wall materials to protect bioactive compounds during spray drying of bilberries. POWDER TECHNOL 2023. [DOI: 10.1016/j.powtec.2022.118148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Lu Y, Zhao R, Wang C, Zhang X, Wang C. Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics simulation approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107895] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Altay Ö, Köprüalan Ö, İlter I, Koç M, Ertekin FK, Jafari SM. Spray drying encapsulation of essential oils; process efficiency, formulation strategies, and applications. Crit Rev Food Sci Nutr 2022; 64:1139-1157. [PMID: 36004620 DOI: 10.1080/10408398.2022.2113364] [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: 11/03/2022]
Abstract
Essential oils (EOs) have many beneficial qualities, including antimicrobial, antioxidant, antiviral, and antifungal activities, along with good aroma, which have played a significant role in pharmaceutical, textile, and food industries. However, their high volatility and sensibility to external factors, as well as susceptibility to deterioration caused by environmental and storage conditions, or even common processing, and consequently limited water solubility, makes it difficult to incorporate them into aqueous food matrices and limits their industrial application. Spray-drying encapsulation has been proposed as a solution and a challenging research field to retard oil oxidation, extend EO's shelf life, improve their physicochemical stability, achieve controlled release, suggest novel uses, and therefore boost their added value. The objective of this review is to discuss various used wall materials, infeed emulsion properties, the main formulation and process variables affecting the physicochemical properties and release characteristics of the EOs-loaded particles obtained by spray-drying, the stability of EOs during storage, and the applications of encapsulated EOs powders in foods and nutrition, pharmaceuticals, and textile industries. The current review also summarizes recent advances in spray drying approaches for improving encapsulation efficiency, flavor retention, controlled release, and applicability of encapsulated EOs, thereby expanding their use and functionalities.
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Affiliation(s)
- Özgül Altay
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Özgün Köprüalan
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Işıl İlter
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
- Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Türkiye
| | - Mehmet Koç
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Aydın, Türkiye
| | - Figen Kaymak Ertekin
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Buljeta I, Pichler A, Šimunović J, Kopjar M. Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques. Molecules 2022; 27:molecules27165069. [PMID: 36014306 PMCID: PMC9415625 DOI: 10.3390/molecules27165069] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/05/2022] [Accepted: 08/07/2022] [Indexed: 11/16/2022] Open
Abstract
Polyphenols have received great attention as important phytochemicals beneficial for human health. They have a protective effect against cardiovascular disease, obesity, cancer and diabetes. The utilization of polyphenols as natural antioxidants, functional ingredients and supplements is limited due to their low stability caused by environmental and processing conditions, such as heat, light, oxygen, pH, enzymes and so forth. These disadvantages are overcome by the encapsulation of polyphenols by different methods in the presence of polyphenolic carriers. Different encapsulation technologies have been established with the purpose of decreasing polyphenol sensitivity and the creation of more efficient delivery systems. Among them, spray-drying and freeze-drying are the most common methods for polyphenol encapsulation. This review will provide an overview of scientific studies in which polyphenols from different sources were encapsulated using these two drying methods, as well as the impact of different polysaccharides used as carriers for encapsulation.
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Affiliation(s)
- Ivana Buljeta
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
- Correspondence: ; Tel.: +385-3122-4309
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Seasonal variation of diarylheptanoids in Zostera marina (Zosteraceae) from the Baltic Sea, impact of drying on diarylheptanoids and phenolics, and first report of 3-keto-steroids. BIOCHEM SYST ECOL 2022. [DOI: 10.1016/j.bse.2022.104446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Nadali N, Pahlevanlo A, Sarabi-Jamab M, Balandari A. Effect of maltodextrin with different dextrose equivalents on the physicochemical properties of spray-dried barberry juice ( Berberis vulgaris L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2855-2866. [PMID: 35734122 PMCID: PMC9206958 DOI: 10.1007/s13197-021-05308-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/20/2020] [Accepted: 10/26/2021] [Indexed: 06/15/2023]
Abstract
Spray-drying technique is widely used in the production of powder from fruit juices. Carrier type and inlet temperature are two major factors that influence drying efficacy and powder quality. In this study, barberry juice (Berberis vulgaris L.) was powdered using 12% (w/v) maltodextrin with 4-7 and 16.5-19.5 dextrose equivalents (DEs) at two different inlet temperatures at 130 and 150 °C. Moisture content, bulk density, hygroscopicity, color, total anthocyanin content (TAC), microstructure, glass transition temperature and the X-ray diffraction of the prepared powders were investigated. The inlet temperatures and the utilization of maltodextrin with different DEs as the carrier agent, had different effects on the physicochemical properties of the prepared powders. By increasing the inlet temperature, the moisture content decreased while hygroscopicity increased. At inlet temperature of 130 °C, powders prepared with lower maltodextrin DEs had higher moisture content and bulk density, but lower hygroscopicity (p < 0.05). The SEM result demonstrated that, a decrease in color of the powder by increasing the inlet temperature. Darker particles with higher a* values and total anthocyanin contents (4.68 mg/g) were obtained when a larger amount of maltodextrin with lower DEs was utilized. At the lower inlet temperature, the powder particles had smoother surfaces. The glass transition temperature of the powders ranged from 47.1 to 54 °C based on different inlet temperature and DEs as well as moisture content. The amorphous surfaces of the dried particles were verified via X-ray diffraction profiling. Overall, applying different DEs in combination and lower inlet temperature led to the more appropriate physical and functional properties to the barberry powder. The TAC significantly depended upon the carrier agent, the inlet air temperature, and the interaction between the two variables.
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Affiliation(s)
- Narjes Nadali
- Food Processing Research Department, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Abolfazl Pahlevanlo
- Food Biotechnology Research Department, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Mahboobe Sarabi-Jamab
- Food Biotechnology Research Department, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Ahmad Balandari
- Food Biotechnology Research Department, Research Institute of Food Science and Technology, Mashhad, Iran
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Thi Anh Dao D, Van Thanh H, Viet Ha D, Duc Nguyen V. Optimization of spray-drying process to manufacture green tea powder and its characters. Food Sci Nutr 2021; 9:6566-6574. [PMID: 34925786 PMCID: PMC8645703 DOI: 10.1002/fsn3.2597] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 08/09/2021] [Accepted: 09/06/2021] [Indexed: 11/15/2022] Open
Abstract
Tea leaves (Camellia sinensis) have many health benefits due to their abundance of polyphenols with antioxidant activity, most notably epigallocatechin-3-gallate (EGCG). To protect those bioactive compounds, the spray-drying technique of green tea-extracted solution is conducted because of encapsulating. This study aimed to optimize the spray-drying condition using the response surface methodology (RSM) with respect to the maximal polyphenol content of the product. Furthermore, the characterizations of resulting powder were determined. The results showed that optimal spray-drying temperature, input flow rate, and whey protein isolate (WPI) content were evaluated at 136℃, 6.8 rpm, and 10.3% of dry basis, respectively. The obtained green tea powder products, which got from optimal spray-drying process, achieved total polyphenol content (TPC), EGCG, and caffeine content of 322.06 mg GAE/g, 11.4%, and 2.8% of dry basis, respectively. This result revealed the feasibility of green tea leaves to produce tea powder rich in EGCG and polyphenols by spray-drying technique, potentially contributing to the diversification of tea products.
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Affiliation(s)
- Dong Thi Anh Dao
- Department of Food TechnologyFaculty of Chemical EngineeringHo Chi Minh City University of Technology (HCMUT)Ho Chi Minh CityVietnam
- Vietnam National University Ho Chi Minh CityHo Chi Minh CityVietnam
| | - Hoang Van Thanh
- Center of Experimental PracticeHo Chi Minh City University of Food IndustryHo Chi Minh CityVietnam
| | - Do Viet Ha
- Management Board of Agricultural Hi‐Tech ParkThe People’s Committee of Ho Chi Minh CityHo Chi Minh CityVietnam
| | - Vuong Duc Nguyen
- Institute of Biotechnology and Food TechnologyIndustrial University of Ho Chi Minh City12 Nguyen Van Bao, Ward 4, Go Vap DistrictHo Chi Minh CityVietnam
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11
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Effect of wall materials on the spray drying encapsulation of brown seaweed bioactive compounds obtained by subcritical water extraction. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102381] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111901] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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13
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Dutta S, Kundu A, Dutta A, Saha S, Banerjee K. A comprehensive chemical profiling of phytochemicals from Trachyspermum ammi and encapsulation for sustained release. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111577] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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14
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Jaisamut P, Wanna S, Thanakoon A, Saejew S, Saowapark N, Suchato W, Chumvong P, Kosawiwat T, Momaklua P, Chusri S. Evaluation of Microwave-Assisted Extraction Method for Preparation and Assessment of Thai Herbal Medicine Oral Tablets With Enriched Phytochemical Compounds. AAPS PharmSciTech 2021; 22:167. [PMID: 34080078 DOI: 10.1208/s12249-021-02052-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 05/11/2021] [Indexed: 11/30/2022] Open
Abstract
In developing countries, populations have employed herbal medicines for primary health care because they are believed to be more appropriate to the human body and have less side effects than chemically synthesized drugs. The present study aimed to develop and evaluate herbal tablets incorporated with a Thai traditional medicinal extract, U-pa-ri-waat (URW), using microwave-assisted extraction (MAE). The extraction efficiency for URW using MAE and traditional solvent extraction was compared based on the percent yield after spray drying. URW tablets were prepared using the dry granulation method. The optimized products were assessed using standard characterization methods based on the United States and British Pharmacopeias. DPPH and ABTS radical scavenging assays were performed to analyze the antioxidant capacity of the microwave-assisted extracts. The results revealed that the flowability of the dry granule with added maltodextrin was improved compared to a granule without additives, as indicated by an angle of repose of 33.69 ± 2.0°, a compressibility index of 15.38 ± 0.66, and a Hausner's ratio of 1.18 ± 0.06. The resulting formulation produced flat tablets with uniform weight variation, hardness, thickness, friability, and optimum disintegration time. The URW extracts showed antioxidant activity and MAE with maltodextrin carrier displayed the strongest DPPH and ABTS radical activities with IC50 values of 1.60 ± 0.02 μg/mL and 4.02 ± 0.24 μg/mL, respectively. The URW tablet formulation passed the quality control tests. Storage of the formulation tablets for 90 days under accelerated conditions had minimal effects on tablet characteristics.
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Yeop A, Sandanasamy J, Pang SF, Gimbun J. Stability and controlled release enhancement of Labisia pumila's polyphenols. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Samborska K, Boostani S, Geranpour M, Hosseini H, Dima C, Khoshnoudi-Nia S, Rostamabadi H, Falsafi SR, Shaddel R, Akbari-Alavijeh S, Jafari SM. Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Tomsone L, Galoburda R, Kruma Z, Durrieu V, Cinkmanis I. Microencapsulation of Horseradish ( Armoracia rusticana L.) Juice Using Spray-Drying. Foods 2020; 9:foods9091332. [PMID: 32967355 PMCID: PMC7555022 DOI: 10.3390/foods9091332] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/11/2020] [Accepted: 09/17/2020] [Indexed: 01/10/2023] Open
Abstract
Horseradish contains many bioactive compounds with antioxidant activity. The current study aimed to evaluate the effect of various wall materials and their ratios on the physical properties and bioactive-compound retention and stability in microencapsulated horseradish leaf and root juices. Horseradish juice was microencapsulated using maltodextrin, maltodextrin/gum Arabic, soy protein isolate, and starch with three different core-to-wall ratios. The total phenolic, total flavonoid, total flavan-3-ol, and total phenolic-acid contents, as well as antioxidant activity, were determined using spectrophotometric methods, whereas individual phenol profiles were determined by high-performance liquid chromatography (HPLC). Multivariate analysis of variance showed that plant material, wall material, and core-to-wall ratio had a significant effect on the bioactive-compound retention and antioxidant-activity preservation. Microcapsules produced from horseradish leaf juice had a significantly higher content of phenolic compounds and antioxidant activity compared to root-juice microcapsules. However, better retention was observed for microencapsulated horseradish root juice. Maltodextrin and maltodextrin/gum Arabic were the most effective wall materials for the retention of bioactive compounds, while they also had a smaller particle size and better solubility. The horseradish-juice microcapsules possess a high content of rutin. The highest stability of bioactive compounds after storage was found at a core-to-wall ratio of 20:80.
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Affiliation(s)
- Lolita Tomsone
- Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, Latvia; (R.G.); (Z.K.)
- Correspondence: ; Tel.: +371-26474255
| | - Ruta Galoburda
- Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, Latvia; (R.G.); (Z.K.)
| | - Zanda Kruma
- Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, Latvia; (R.G.); (Z.K.)
| | - Vanessa Durrieu
- Laboratoire de Chimie Agro-industrielle, LCA, Université de Toulouse, INRAE, F-31030 Toulouse, France;
| | - Ingmars Cinkmanis
- Department of Chemistry, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, Latvia;
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Abdullah FI, Chua LS, Mohd Bohari SP, Sari E. Rationale of Orthosiphon aristatus for Healing Diabetic Foot Ulcer. Nat Prod Commun 2020. [DOI: 10.1177/1934578x20953308] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Orthosiphon aristatus (Blume) Miq. is traditionally used for wound healing in South East Asia and scientifically proven for its antidiabetic potential. Wounds due to diabetes, especially diabetic foot ulcer (DFU), always involve a complicated healing process. The present work aims to review the information on the rationale of the phytochemicals from O. aristatus in promoting DFU healing. The findings showed that the DFU healing potential of O. aristatus was characterized by a reduction in the blood glucose level, mainly attributed to the significant concentration of constituents such as caffeic acid, rosmarinic acid, and sinensetin in the plant extract. These phytochemicals possibly induce insulin secretion and sensitivity, improve the lipid profile, and stimulate glucose uptake. Furthermore, the healing effect may also be contributed to the antioxidant, anti-inflammatory, and antihyperglycemic properties of the plant. The roles of phytochemicals have been systematically postulated in the 4 phases of the healing process. Moreover, no adverse toxic sign or abnormality has been reported upon oral administration of the plant extract. This suggests that O. aristatus extract could be a potential diabetic wound healing phytomedicine for further preclinical and clinical studies.
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Affiliation(s)
- Farah Izana Abdullah
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, Johor Bahru, Johor, Malaysia
- Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Johor Bahru, Johor, Malaysia
| | - Lee Suan Chua
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, Johor Bahru, Johor, Malaysia
- Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Johor Bahru, Johor, Malaysia
| | | | - Eka Sari
- Bioengineering and Biomedical Engineering Laboratory, Research Centre of Sultan Ageng Tirtayasa University, Serang, Banten, Indonesia
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Erdem BG, Kaya S. Production and application of freeze dried biocomposite coating powders from sunflower oil and soy protein or whey protein isolates. Food Chem 2020; 339:127976. [PMID: 33152855 DOI: 10.1016/j.foodchem.2020.127976] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 08/10/2020] [Accepted: 08/30/2020] [Indexed: 02/07/2023]
Abstract
Innovative biocomposite coating powders based on soy protein isolate or whey protein isolate, both containing sunflower oil (SO) were fabricated by freeze drying technique. The influences of concentration of SO and using different protein isolate types on the physicochemical, thermal and morphological properties of the powders were investigated. The Fourier transform infrared spectroscopy and thermal analysis revealed that SO interacted with protein isolates through hydrogen bonding resulted a strong network structure of the powders. It was found that amorphous structure and morphology of the powders was not significantly influenced by oil addition. Moisture content and water activity values of SPI powders were found higher than those of WPI. All powders were wettable, and solubility values were in the range of 91-99%. Preservative-free powders were reconstituted and applied to coat sliced cakes, a bakery product. Coating application showed effective protection on textural structure of cake by high moisture preservation ability.
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Affiliation(s)
- Burcu Gökkaya Erdem
- Food Engineering Department, Engineering Faculty, Gaziantep University, 27310 Gaziantep, Turkey.
| | - Sevim Kaya
- Food Engineering Department, Engineering Faculty, Gaziantep University, 27310 Gaziantep, Turkey
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20
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Sukri N, Multisona RR, Zaida, Saputra RA, Mahani, Nurhadi B. Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0050] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Propolis has known as an aromatic resin which possesses several health beneficial properties such as antimicrobial and antioxidant due to bioactive and its complex composition. Propolis has been utilized in the form of extract; however, the application in food is limited due to its insolubility in water and undesirable sensory characteristics. Encapsulation of propolis using spray drying method with addition maltodextrin with or without arabic gum could reduce the undesirable sensory characteristic, protect bioactive compounds, and increase its availability in water-soluble matrices. The total bioactive compounds were evaluated before and after the drying process in order to know the ability of matrices wall to protect it. Physical properties such as hygroscopicity and surface structure were evaluated. Maltodextrin and arabic gum ratio affect phenolic content which is in a range of 0.0425–0.0445%, and also flavonoid content in a range of 0.00273–0.00415%. The coating agent ratio also affects the hygroscopicity which is in a range of 12.01–14.06% and moisture content which is in a range of 4.65–7.71%. The SEM images show that the cracks and hollows are often on the microcapsule surface, but the particle size is more homogeneous.
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Affiliation(s)
- Nandi Sukri
- Department of Food Industrial Technology , Faculty of Agroindustrial Technology, Universitas Padjadjaran , Bandung , Indonesia
| | - Ribi Ramadanti Multisona
- Department of Food Industrial Technology , Faculty of Agroindustrial Technology, Universitas Padjadjaran , Bandung , Indonesia
| | - Zaida
- Department of Food Industrial Technology , Faculty of Agroindustrial Technology, Universitas Padjadjaran , Bandung , Indonesia
| | - Rudy Adi Saputra
- Department of Food Industrial Technology , Faculty of Agroindustrial Technology, Universitas Padjadjaran , Bandung , Indonesia
| | - Mahani
- Department of Food Industrial Technology , Faculty of Agroindustrial Technology, Universitas Padjadjaran , Bandung , Indonesia
| | - Bambang Nurhadi
- Department of Food Industrial Technology , Faculty of Agroindustrial Technology, Universitas Padjadjaran , Bandung , Indonesia
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21
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Islam MZ, Cho DK, Lee YT. Bioactive compounds and antioxidant capacity of tea infusion prepared from whole and ground medicinal herb parts. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2019.1702104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Mohammad Zahirul Islam
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
| | - Dong-Ki Cho
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
| | - Young-Tack Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
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22
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Zhang ZH, Peng H, Woo MW, Zeng XA, Brennan M, Brennan CS. Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109729] [Citation(s) in RCA: 19] [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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23
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Zahirul Islam M, An HG, Lee YT. Comparative Analyses on the Bioactive Compounds and in Vitro Antioxidant Capacity of Tea Infusions Prepared from Selected Medicinal Fruits. Chem Biodivers 2019; 16:e1900459. [PMID: 31535771 DOI: 10.1002/cbdv.201900459] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Accepted: 09/16/2019] [Indexed: 11/07/2022]
Abstract
This study was conducted to analyze the bioactive compounds and in vitro antioxidant capacity of tea infusions prepared from whole and ground medicinal fruits, including gardenia, jujube, magnolia, quince, and wolfberries. The dried medicinal fruit samples were ground, and then passed through a 60-mesh sieve (pore size, 250 μm). Hot water (80 °C) infusions of whole and ground fruits were examined. In average of both whole and ground tea infusions, the maximum bioactive compounds were found in gardenia (β-carotene, lycopene, and vitamin C), magnolia (total chlorophyll and anthocyanin), quince (flavonoid), and wolfberries (phenolic), and the maximum antioxidant capacity was found in quince (ABTS and DPPH) and wolfberries (NSA). Whole fruit tea infusions showed a higher brightness than the ground fruit tea infusions. The total chlorophyll, anthocyanin, β-carotene, lycopene, phenolic, flavonoid, and vitamin C contents were found to be significantly (p≤0.001) higher in the ground fruit tea infusions than in the whole fruit tea infusions; additionally, the ground fruit tea infusions had a higher antioxidant capacity especially ABTS, DPPH and NSA. Therefore, the ground fruit tea infusions appeared to be more powerful with regard to the contents of bioactive compounds and antioxidant capacities than the whole fruit tea infusions.
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Affiliation(s)
| | - Hyo-Geun An
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120, Korea
| | - Young-Tack Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120, Korea
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24
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Zhang L, Qiu J, Cao X, Zeng X, Tang X, Sun Y, Lin L. Drying methods, carrier materials, and length of storage affect the quality of xylooligosaccharides. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.043] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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25
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26
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Jansen-Alves C, Krumreich FD, Zandoná GP, Gularte MA, Borges CD, Zambiazi RC. Production of Propolis Extract Microparticles with Concentrated Pea Protein for Application in Food. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2246-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Process Analysis of Mulberry (Morus alba) Leaf Extract Encapsulation: Effects of Spray Drying Conditions on Bioactive Encapsulated Powder Quality. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2194-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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28
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Gimbun J, Nguang SL, Pang SF, Yeong YL, Kee KL, Chin SC. Assessment of Phenolic Compounds Stability and Retention during Spray Drying of Phyllanthus niruri Extracts. Ind Eng Chem Res 2018. [DOI: 10.1021/acs.iecr.8b03060] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Jolius Gimbun
- Centre of Excellence for Advanced Research in Fluid Flow (CARIFF), Universiti Malaysia Pahang, 26300 Gambang, Pahang, Gambang, 26300, Pahang, Malaysia
| | - Suok Ling Nguang
- Centre of Excellence for Advanced Research in Fluid Flow (CARIFF), Universiti Malaysia Pahang, 26300 Gambang, Pahang, Gambang, 26300, Pahang, Malaysia
| | - Sook Fun Pang
- Faculty of Industrial Science & Technology, Universiti Malaysia Pahang, Gambang, 26300, Pahang, Malaysia
| | - Yi Ling Yeong
- Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, Gambang, 26300, Pahang, Malaysia
| | - Keing Lee Kee
- Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, Gambang, 26300, Pahang, Malaysia
| | - Siew Choo Chin
- Faculty of Civil Engineering and Earth Resources, Universiti Malaysia Pahang, Gambang, 26300, Pahang, Malaysia
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29
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Farias‐Cervantes VS, Chávez‐Rodríguez A, García‐Salcedo PA, García‐López PM, Casas‐Solís J, Andrade‐González I. Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13713] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
| | | | - Pedro A. García‐Salcedo
- Facultad de Agrobiología Universidad de Michoacán de San Nicolás de Hidalgo Uruapan Michoacán Mexico
| | - Pedro M. García‐López
- Centro Universitario de Ciencias Biológicas y Agropecuarias Camino Ramón Padilla Sánchez Universidad de Guadalajara Nextipac, Zapopan Jalisco Mexico
| | - Josefina Casas‐Solís
- Centro Universitario de Ciencias Biológicas y Agropecuarias Camino Ramón Padilla Sánchez Universidad de Guadalajara Nextipac, Zapopan Jalisco Mexico
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30
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Effects of Wall Materials and Operating Parameters on Physicochemical Properties, Process Efficiency, and Total Carotenoid Content of Microencapsulated Banana Passionfruit Pulp (Passiflora tripartita var. mollissima) by Spray-Drying. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2143-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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31
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Carmona PAO, Garcia LC, Ribeiro JADA, Valadares LF, Marçal ADF, de França LF, Mendonça S. Effect of Solids Content and Spray-Drying Operating Conditions on the Carotenoids Microencapsulation from Pressed Palm Fiber Oil Extracted with Supercritical CO2. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2132-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Negrão-Murakami AN, Nunes GL, Pinto SS, Murakami FS, Amante ER, Petrus JCC, Prudêncio ES, Amboni RD. Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate ( Ilex paraguariensis A. St. Hil.). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Gabbay Alves TV, Silva da Costa R, Aliakbarian B, Casazza AA, Perego P, Carréra Silva Júnior JO, Ribeiro Costa RM, Converti A. Microencapsulation of Theobroma cacao L. waste extract: optimization using response surface methodology. J Microencapsul 2017; 34:111-120. [PMID: 28288552 DOI: 10.1080/02652048.2017.1296499] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
The cocoa extract (Theobroma cacao L.) has a significant amount of polyphenols (TP) with potent antioxidant activity (AA). This study aims to optimise microencapsulation of the extract of cocoa waste using chitosan and maltodextrin. Microencapsulation tests were performed according to a Box-Behnken factorial design, and the results were evaluated by response surface methodology with temperature, maltodextrin concentration (MD) and extract flowrate (EF) as independent variables, and the fraction of encapsulated TP, TP encapsulation yield, AA, yield of drying and solubility index as responses. The optimum conditions were: inlet temperature of 170 °C, MD of 5% and EF of 2.5 mL/min. HPLC analysis identified epicatechin as the major component of both the extract and microparticles. TP release was faster at pH 3.5 than in water. These results as a whole suggest that microencapsulation was successful and the final product can be used as a nutrient source for aquatic animal feed. Highlights Microencapsulation is optimised according to a factorial design of the Box-Behnken type. Epicatechin is the major component of both the extract and microcapsules. The release of polyphenols from microcapsules is faster at pH 3.5 than in water.
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Affiliation(s)
| | - Russany Silva da Costa
- b Laboratory R&D Pharmaceutical and Cosmetic , Federal University of Pará , Belém , PA , Brazil
| | - Bahar Aliakbarian
- c Department of Civil, Chemical and Environmental Engineering , University of Genoa , Genoa , Italy
| | | | - Patrizia Perego
- c Department of Civil, Chemical and Environmental Engineering , University of Genoa , Genoa , Italy
| | | | | | - Attilio Converti
- c Department of Civil, Chemical and Environmental Engineering , University of Genoa , Genoa , Italy
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34
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Busch V, Pereyra-Gonzalez A, Šegatin N, Santagapita P, Poklar Ulrih N, Buera M. Propolis encapsulation by spray drying: Characterization and stability. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.055] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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Spray Drying Formulation of Polyphenols-Rich Grape Marc Extract: Evaluation of Operating Conditions and Different Natural Carriers. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1792-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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36
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Outuki PM, de Francisco LMB, Hoscheid J, Bonifácio KL, Barbosa DS, Cardoso MLC. Development of arabic and xanthan gum microparticles loaded with an extract of Eschweilera nana Miers leaves with antioxidant capacity. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.04.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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37
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García-Tejeda YV, Salinas-Moreno Y, Hernández-Martínez ÁR, Martínez-Bustos F. Encapsulation of Purple Maize Anthocyanins in Phosphorylated Starch by Spray Drying. Cereal Chem 2016. [DOI: 10.1094/cchem-04-15-0072-r] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yunia Verónica García-Tejeda
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Querétaro, Libramiento Norponiente #2000, Fraccionamiento Real de Juriquilla, CP 76230, Santiago de Querétaro, Querétaro, Mexico
| | - Yolanda Salinas-Moreno
- Instituto Nacional de Investigaciones Forestales, Agricolas y Pecuarias, Km. 8 de la Carretera Tepatitlán-Lagos, Tepatitlán de Morelos, Jalisco, CP 47600, Mexico
| | - Ángel Ramón Hernández-Martínez
- Centro de Física Aplicada y Tecnología Avanzada (CFATA), Universidad Nacional Autónoma de México, Campus Juriquilla, Blvd. Juriquilla 3000, Juriquilla, Querétaro, Mexico
| | - Fernando Martínez-Bustos
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Querétaro, Libramiento Norponiente #2000, Fraccionamiento Real de Juriquilla, CP 76230, Santiago de Querétaro, Querétaro, Mexico
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38
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Suhag Y, Nayik GA, Nanda V. Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9313-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Yu X, Bogaert L, Hu R, Bals O, Grimi N, Vorobiev E. A combined coagulation–ultrafiltration method for enhanced separation of proteins and polyphenols. SEP SCI TECHNOL 2016. [DOI: 10.1080/01496395.2016.1141957] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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40
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Santiago-Adame R, Medina-Torres L, Gallegos-Infante J, Calderas F, González-Laredo R, Rocha-Guzmán N, Ochoa-Martínez L, Bernad-Bernad M. Spray drying-microencapsulation of cinnamon infusions (Cinnamomum zeylanicum) with maltodextrin. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.020] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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A comparative study of spray-dried medicinal plant aqueous extracts. Drying performance and product quality. Chem Eng Res Des 2015. [DOI: 10.1016/j.cherd.2015.10.009] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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42
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Rajabi H, Ghorbani M, Jafari SM, Sadeghi Mahoonak A, Rajabzadeh G. Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.033] [Citation(s) in RCA: 118] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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43
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Tan SP, Kha TC, Parks SE, Stathopoulos CE, Roach PD. Effects of the spray-drying temperatures on the physiochemical properties of an encapsulated bitter melon aqueous extract powder. POWDER TECHNOL 2015. [DOI: 10.1016/j.powtec.2015.04.074] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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44
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Tan SP, Vuong QV, Stathopoulos CE, Parks SE, Roach PD. Optimized aqueous extraction of saponins from bitter melon for production of a saponin-enriched bitter melon powder. J Food Sci 2015; 79:E1372-81. [PMID: 25041538 DOI: 10.1111/1750-3841.12514] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2014] [Accepted: 04/01/2014] [Indexed: 12/14/2022]
Abstract
UNLABELLED Bitter melon, Momordica charantia L. (Cucurbitaceae), aqueous extracts are proposed to have health-promoting properties due to their content of saponins and their antioxidant activity. However, the optimal conditions for the aqueous extraction of saponins from bitter melon and the effects of spray drying have not been established. Therefore, this study aimed to optimize the aqueous extraction of the saponins from bitter melon, using response surface methodology, prepare a powder using spray drying, and compare the powder's physical properties, components, and antioxidant capacity with aqueous and ethanol freeze-dried bitter melon powders and a commercial powder. The optimal aqueous extraction conditions were determined to be 40 °C for 15 min and the water-to-sample ratio was chosen to be 20:1 mL/g. For many of its physical properties, components, and antioxidant capacity, the aqueous spray-dried powder was comparable to the aqueous and ethanol freeze-dried bitter melon powders and the commercial powder. The optimal conditions for the aqueous extraction of saponins from bitter melon followed by spray drying gave a high quality powder in terms of saponins and antioxidant activity. PRACTICAL APPLICATION This study highlights that bitter melon is a rich source of saponin compounds and their associated antioxidant activities, which may provide health benefits. The findings of the current study will help with the development of extraction and drying technologies for the preparation of a saponin-enriched powdered extract from bitter melon. The powdered extract may have potential as a nutraceutical supplement or as a value-added ingredient for incorporation into functional foods.
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Affiliation(s)
- Sing P Tan
- School of Environmental and Life Sciences, Univ. of Newcastle, Ourimbah, NSW 2258, Australia
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45
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Nunes GL, Boaventura BCB, Pinto SS, Verruck S, Murakami FS, Prudêncio ES, de Mello Castanho Amboni RD. Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.031] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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46
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Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food Chem 2015; 171:144-52. [DOI: 10.1016/j.foodchem.2014.08.064] [Citation(s) in RCA: 164] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2014] [Revised: 08/09/2014] [Accepted: 08/13/2014] [Indexed: 01/04/2023]
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47
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Muhamad N, Yusoff MM, Gimbun J. Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits. RSC Adv 2015. [DOI: 10.1039/c5ra11950b] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The nicotinic acid, pantothenic acid and catechin obtained from Averrhoa bilimbi suffer from thermal degradation.
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Affiliation(s)
- N. Muhamad
- Faculty of Bioresources & Food Industry
- Universiti Sultan Zainal Abidin
- Tembila Campus
- 22200 Besut
- Malaysia
| | - M. M. Yusoff
- Faculty of Industrial Sciences & Technology
- Universiti Malaysia Pahang
- 26300 Gambang
- Malaysia
| | - J. Gimbun
- Centre of Excellence for Advanced Research in Fluid Flow (CARIFF)
- Universiti Malaysia Pahang
- 26300 Gambang
- Malaysia
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Dias MI, Ferreira ICFR, Barreiro MF. Microencapsulation of bioactives for food applications. Food Funct 2015; 6:1035-52. [DOI: 10.1039/c4fo01175a] [Citation(s) in RCA: 166] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The potential of microencapsulation to protect bioactive compounds ensuring bioavailability maintenance is proved but requires further studies on its applicability and incentives by regulatory agencies.
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Affiliation(s)
- Maria Inês Dias
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5301-855 Bragança
- Portugal
| | | | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering (LSRE)
- Associate Laboratory LSRE/LCM
- Polytechnic Institute of Bragança
- 5301-857 Bragança
- Portugal
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Spray Drying of Rhodomyrtus tomentosa (Ait.) Hassk. Flavonoids Extract: Optimization and Physicochemical, Morphological, and Antioxidant Properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2014; 2014:420908. [PMID: 26904629 PMCID: PMC4745517 DOI: 10.1155/2014/420908] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2014] [Accepted: 11/06/2014] [Indexed: 12/04/2022]
Abstract
The optimal condition of spray drying purified flavonoids extract from R. tomentosa berries was studied by response surface methodology. The optimized condition for microencapsulation was of maltodextrin to gum Arabic ratio 1 : 1.3, total solid content 27.4%, glycerol monostearate content 0.25%, and core to coating material ratio 3 : 7, resulting in EE 91.75%. Prepared at the optimized condition, the flavonoids extract microcapsules (FEMs) were irregularly spherical particles with low moisture content (3.27%), high solubility (92.35%), and high bulk density (0.346 g/cm3). DPPH radical scavenging activity of FEMs was not decreased after spray drying (P > 0.05) and higher than those in citric acid and rutin at the same concentration. Moreover, FEMs effectively retarded the oxidation of fresh lard during the 10-day storage period compared with vitamin C, nonencapsulated flavonoids extract, and rutin. Therefore, FEMs produced at the optimized condition could be used as powder ingredients with antioxidant capacities.
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