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Quintero Quiroz J, Velazquez V, Torres JD, Ciro Gomez G, Delgado E, Rojas J. Effect of the Structural Modification of Plant Proteins as Microencapsulating Agents of Bioactive Compounds from Annatto Seeds ( Bixa orellana L.). Foods 2024; 13:2345. [PMID: 39123536 PMCID: PMC11312334 DOI: 10.3390/foods13152345] [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: 06/20/2024] [Revised: 07/09/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
This project studied the use of lentil protein (LP) and quinoa protein (QP) in their native and modified states as carrier material in the encapsulation process by the ionic gelation technique of annatto seed extract. Soy protein (SP) was used as a model of carrier material and encapsulated bioactive compounds, respectively. The plant proteins were modified by enzymatic hydrolysis, N acylation, and N-cationization to improve their encapsulating properties. Additionally, the secondary structure, differential scanning calorimetry (DSC), solubility as a function of pH, isoelectric point (pI), molecular weight (MW), the content of free thiol groups (SH), the absorption capacity of water (WHC) and fat (FAC), emulsifier activity (EAI), emulsifier stability (ESI), and gelation temperature (Tg) were assessed on proteins in native and modified states. The results obtained demonstrated that in a native state, LP (80.52% and 63.82%) showed higher encapsulation efficiency than QP (73.63% and 45.77%), both for the hydrophilic dye and for the annatto extract. Structural modifications on proteins improve some functional properties, such as solubility, WHC, FAC, EAI, and ESI. However, enzymatic hydrolysis on the proteins decreased the gels' formation, the annatto extract's encapsulated efficiency, and the hydrophilic dye by the ionic gelation method. On the other hand, the modifications of N-acylation and N-cationization increased but did not generate statistically significant differences (p-value > 0.05) in the encapsulation efficiency of both the annatto extract and the hydrophilic dye compared to those obtained with native proteins. This research contributes to understanding how plant proteins (LP and QP) can be modified to enhance their encapsulating and solubility properties. The better encapsulation of bioactive compounds (like annatto extract) can improve product self-life, potentially benefiting the development of functional ingredients for the food industry.
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Affiliation(s)
- Julián Quintero Quiroz
- Faculty of Ciencias de la Nutrición y los Alimentos, CES University, Calle 10 # 22-04, Medellin 050018, Colombia
- Department of Ciencias Farmacéuticas y Alimentarias, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (J.D.T.); (G.C.G.); (J.R.)
| | - Víctor Velazquez
- Department of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA;
| | - Juan D. Torres
- Department of Ciencias Farmacéuticas y Alimentarias, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (J.D.T.); (G.C.G.); (J.R.)
| | - Gelmy Ciro Gomez
- Department of Ciencias Farmacéuticas y Alimentarias, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (J.D.T.); (G.C.G.); (J.R.)
| | - Efren Delgado
- Department of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA;
| | - John Rojas
- Department of Ciencias Farmacéuticas y Alimentarias, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (J.D.T.); (G.C.G.); (J.R.)
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Xiao J, Niu L, Tong Z, Jin S, Wang X, Liu X, Xiao C, Fan H. Chemical acylation of pea protein isolate hydrolysate with fatty acid N-hydroxysuccinimide esters: Effect on structure and functional properties. Food Chem 2024; 443:138495. [PMID: 38277937 DOI: 10.1016/j.foodchem.2024.138495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/07/2024] [Accepted: 01/16/2024] [Indexed: 01/28/2024]
Abstract
Applications of pea protein in the food industry have been greatly restricted by its poor functional properties. In order to solve this problem, a novel technique combining enzymatic hydrolysis and fatty acid acylation has been applied in this work to construct a pea protein-fatty acid covalent complex that aims to improve its functional properties. The processed pea protein with increased water solubility tends to decrease the chance of self-aggregation. Additionally, emulsifying and antioxidant properties have also been found after this process. On top of that, the modified pea protein has been characterized by Fourier transform infrared and circular dichroism spectroscopy. These results demonstrate that these properties were mainly caused by the acylation of the amino group from hydrolyzed pea protein and the carboxyl group from the fatty acid. The enzymatic hydrolysis/fatty acid acylation research provides insights into manufacturing high-quality functional lipoproteins from inexpensive pea protein for the food industry.
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Affiliation(s)
- Jing Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Li Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Zongbo Tong
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling 712100, PR China
| | - Shuxiu Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xiaomei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Chunxia Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Huafang Fan
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling 712100, PR China.
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Khan WA, Butt MS, Yasmin I, Wadood SA, Mahmood A, Gad HA. Protein-polysaccharide based double network microbeads improves stability of Bifidobacterium infantis ATCC 15697 in a gastro-Intestinal tract model (TIM-1). Int J Pharm 2024; 652:123804. [PMID: 38220120 DOI: 10.1016/j.ijpharm.2024.123804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 01/10/2024] [Accepted: 01/10/2024] [Indexed: 01/16/2024]
Abstract
Microencapsulation of probiotics is a main technique employed to improve cell survival in gastrointestinal tract (GIT). The present study investigated the impact of utilizing proteins i.e. Whey Protein Isolates (WPI), Pea Protein Isolates (PPI) or (WPI + PPI) complex based microbeads as encapsulating agents on the encapsulation efficiency (EE), diameter, morphology along with the survival and viability of Bifidobacterium infantis ATCC 15697. Results revealed that WPI + PPI combination had the highest EE% of the probiotics up to 94.09 % and the smoothest surface with less visible holes. WPI based beads revealed lower EE% and smaller size than PPI based ones. In addition, WPI based beads showed rough surface with visible signs of cracks, while PPI beads showed dense surfaces with pores and depressions. In contrast, the combination of the two proteins resulted in compact and smooth beads with less visible pores/wrinkles. The survival in gastrointestinal tract (GIT) was observed through TNO in-vitro gastrointestinal model (TIM-1) and results illustrated that all microbeads shrank in gastric phase while swelled in intestinal phase. In addition, in-vitro survival rate of free cells was very low in gastric phase (18.2 %) and intestinal phase (27.5 %). The free cells lost their viability after 28 days of storage (2.66 CFU/mL) with a maximum log reduction of 6.76, while all the encapsulated probiotic showed more than 106-7 log CFU/g viable cell. It was concluded that encapsulation improved the viability of probiotics in GIT and utilization of WPI + PPI in combination provided better protection to probiotics.
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Affiliation(s)
- Wahab Ali Khan
- Department of Food Science and Technology, University of Home Economics Lahore, 54660 Pakistan.
| | - Masood Sadiq Butt
- National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture Faisalabad, 38040 Pakistan.
| | - Iqra Yasmin
- Department of Human Nutrition and Dietetics, University of Chakwal, Chakwal, 48800 Pakistan.
| | - Syed Abdul Wadood
- Department of Food Science and Technology, University of Home Economics Lahore, 54660 Pakistan; Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China.
| | - Asif Mahmood
- Department of Pharmacy, University of Chakwal, Chakwal 48800, Pakistan.
| | - Heba A Gad
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Ain Shams University, Cairo 11566, Egypt; Department of Pharmaceutical Sciences, Pharmacy Program, Batterjee Medical College, Jeddah 21442, Saudi Arabia.
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Wang T, Yi K, Li Y, Wang H, Fan Z, Jin H, Xu J. Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions. Molecules 2023; 28:molecules28073078. [PMID: 37049843 PMCID: PMC10095910 DOI: 10.3390/molecules28073078] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/26/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Soy protein isolate (SPI), including β-conglycinin (7S) and glycinin (11S), generally have low solubility under weakly acidic conditions due to the pH closed to their isoelectric points (pIs), which has limited their application in acidic emulsions. Changing protein pI through modification by esterification could be a feasible way to solve this problem. This study aimed to obtain stable nano-emulsion with antibacterial properties under weakly acidic conditions by changing the pI of soy protein emulsifiers. Herein, the esterified soy protein isolate (MSPI), esterified β-conglycinin (M7S), and esterified glycinin (M11S) proteins were prepared. Then, pI, turbidimetric titration, Fourier transform infrared (FTIR) spectra, intrinsic fluorescence spectra, and emulsifying capacity of esterified protein were discussed. The droplet size, the ζ-potential, the stability, and the antibacterial properties of the esterified protein nano-emulsion were analyzed. The results revealed that the esterified proteins MSPI, M7S, and M11S had pIs, which were measured by ζ-potentials, as pH 10.4, 10.3, and 9.0, respectively, as compared to native proteins. All esterified-protein nano-emulsion samples showed a small mean particle size and good stability under weakly acidic conditions (pH 5.0), which was near the original pI of the soy protein. Moreover, the antibacterial experiments showed that the esterified protein-based nano-emulsion had an inhibitory effect on bacteria at pH 5.0.
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Affiliation(s)
- Tingyu Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
| | - Kehan Yi
- National Research Center of Soybean Engineering and Technology, Harbin 150028, China; (K.Y.)
| | - Yang Li
- National Research Center of Soybean Engineering and Technology, Harbin 150028, China; (K.Y.)
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Zhijun Fan
- Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi 154007, China;
| | - Hua Jin
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: (H.J.); (J.X.)
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: (H.J.); (J.X.)
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Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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Islam F, Amer Ali Y, Imran A, Afzaal M, Zahra SM, Fatima M, Saeed F, Usman I, Shehzadi U, Mehta S, Shah MA. Vegetable proteins as encapsulating agents: Recent updates and future perspectives. Food Sci Nutr 2023; 11:1705-1717. [PMID: 37051354 PMCID: PMC10084973 DOI: 10.1002/fsn3.3234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/02/2023] [Accepted: 01/07/2023] [Indexed: 01/29/2023] Open
Abstract
The use of proteinaceous material is desired as it forms a protective gelation around the active core, making it safe through temperature, pH, and O2 in the stomach and intestinal environment. During the boom of functional food utilization in this era of advancement in drug delivery systems, there is a dire need to find more protein sources that could be explored for the potential of being used as encapsulation materials, especially vegetable proteins. This review covers certain examples which need to be explored to form an encapsulation coating material, including soybeans (conglycinin and glycinin), peas (vicilin and convicilin), sunflower (helianthins and albumins), legumes (glutenins and albumins), and proteins from oats, rice, and wheat. This review covers recent interventions exploring the mentioned vegetable protein encapsulation and imminent projections in the shifting paradigm from conventional process to environmentally friendly green process technologies and the sensitivity of methods used for encapsulation. Vegetable proteins are easily biodegradable and so are the procedures of spray drying and coacervation, which have been discussed to prepare the desired encapsulated functional food. Coacervation processes are yet more promising in the case of particle size formation ranging from nano to several hundred microns. The present review emphasizes the significance of using vegetable proteins as capsule material, as well as the specificity of encapsulation methods in relation to vegetable protein sensitivity and the purpose of encapsulation accompanying recent interventions.
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Affiliation(s)
- Fakhar Islam
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Yuosra Amer Ali
- Department of Food Sciences, College of Agriculture and Forestry University of Mosul Mosul Iraq
| | - Ali Imran
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Syeda Mahvish Zahra
- Department of Environmental Design, Health and Nutritional Sciences Allama Iqbal Open University Islamabad Pakistan
- Institute of Food Science and Nutrition, University of Sargodha Sargodha Pakistan
| | - Maleeha Fatima
- Department of Home Economics Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Ifrah Usman
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Umber Shehzadi
- Department of Food Sciences, College of Agriculture and Forestry University of Mosul Mosul Iraq
| | - Shilpa Mehta
- Department of Electrical and Electronic Engineering Auckland University of Technology Auckland New Zealand
| | - Mohd Asif Shah
- Adjunct Faculty University Center for Research & Development, Chandigarh University Mohali India
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Hu S, Ding Z, Zhang G, Wang X, Zhao Y, Fan Z, Liu M, Han J, Wang Z. Fabrication and spray-drying microencapsulation of vitamin C-loaded W1/O/W2 emulsions: Influence of gel polymers in the internal water phase on encapsulation efficiency, reconstituted stability, and controlled release properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Razavizadeh BM, Shahidi Noghabi M, Molaveisi M. A Ternary blending of Soy protein Isolate/ Maltodexterin/Inulin for Encapsulation Bioactive Oils: Optimization of Wall material and Release Studies. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bibi Marzieh Razavizadeh
- Department of Food safety and quality control Research Institute of Food Science and Technology Mashhad Iran
| | | | - Mohammad Molaveisi
- Department of Food chemistry Research Institute of Food Science and Technology Mashhad Iran
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Feng B, Zhang S, Wang D, Li Y, Zheng P, Gao L, Huo D, Cheng L, Wei S. Study on antibacterial wood coatings with soybean protein isolate nano-silver hydrosol. PROGRESS IN ORGANIC COATINGS 2022; 165:106766. [PMID: 35185260 PMCID: PMC8841168 DOI: 10.1016/j.porgcoat.2022.106766] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 01/22/2022] [Accepted: 02/01/2022] [Indexed: 05/08/2023]
Abstract
As the new coronavirus pneumonia swept the world in 2020, the demand for antibacterial products significantly increased. In this study, a soy protein isolate nano-silver hydrosol was prepared using an environmentally friendly Ag+ in situ reduction process, where the soy protein was ultrasonically blended with polyacrylic resin to obtain a polyacrylate-nano silver antibacterial wood coating. The structure of the soy protein isolate nano-silver hydrosol was assessed, and the structure and antibacterial and mechanical properties of the film were characterized. The results showed that the silver nanoparticles (AgNPs) exhibited good crystallinity and were evenly distributed in the emulsion. The composite film had good antibacterial properties against gram-negative bacteria represented by Escherichia coli and gram-positive bacteria represented by Staphylococcus aureus. With increased nano-silver content, the diameter of the inhibition zone increased from 0 to 30 mm, and from 18 to 50 mm for the two bacteria, respectively. Moreover, the elastic modulus of the film increased from 8.173 to 97.912 MPa, and the elongation at break decreased from 240.601 to 41.038% as the content of AgNPs changed from 0.1 to 1%, respectively. Thus, this study provides a new method for preparing waterborne polyacrylate coatings with excellent antibacterial properties.
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Affiliation(s)
- Bin Feng
- Key Laboratory of Bio-based Material Science and Technology, Northeast Forestry University, Harbin 150040, China
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China
| | - Sibo Zhang
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China
| | - Di Wang
- Key Laboratory of Bio-based Material Science and Technology, Northeast Forestry University, Harbin 150040, China
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China
| | - Yalong Li
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China
| | - Pai Zheng
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China
| | - Long Gao
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China
| | - Da Huo
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China
| | - Lei Cheng
- Guangdong Haishun New Material Technology Co., Ltd., China
| | - Shuangying Wei
- Key Laboratory of Bio-based Material Science and Technology, Northeast Forestry University, Harbin 150040, China
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China
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Shen Y, Hong S, Li Y. Pea protein composition, functionality, modification, and food applications: A review. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:71-127. [PMID: 35940709 DOI: 10.1016/bs.afnr.2022.02.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The demand for proteins continues to increase due to their nutritional benefits, the growing world population, and rising protein deficiency. Plant-based proteins represent a sustainable source to supplement costly animal proteins. Pea (Pisum sativum L.) is one of the most produced plant legume crops in the world and contributes to 26% of the total pulse production. The average protein content of pea is about 20%-25%. The commercial utilization of pea proteins is limited, partially due to its less desirable functionalities and beany off-flavor. Protein modification may change these properties and broaden the application of pea proteins in the food industry. Functional properties such as protein solubility, water and oil holding capacity, emulsifying/foaming capacity and stability, and gelation can be altered and improved by enzymatic, chemical, and physical modifications. These modifications work by affecting protein chemical structures, hydrophobicity/hydrophilicity balance, and interactions with other food constituents. Modifiers, reaction conditions, and degree of modifications are critical variables for protein modifications and can be controlled to achieve desirable functional attributes that may meet applications in meat analogs, baking products, dressings, beverages, dairy mimics, encapsulation, and emulsions. Understanding pea protein characteristics will allow us to design better functional ingredients for food applications.
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Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Shan Hong
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States.
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Galves C, Galli G, Kurozawa L. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Crit Rev Food Sci Nutr 2022; 63:6564-6579. [PMID: 35144507 DOI: 10.1080/10408398.2022.2036093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Studies regarding spray drying microencapsulation are aplenty available; especially focusing on processing parameters, microparticle characteristics and encapsulation efficiency. Hence, there is a rising interest in tailoring wall materials aiming to improve the process's effectiveness. Reflecting a market trend in the food industry, plant-based proteins are emerging as alternative protein sources, and their application adaptability is an increasing research of interest related to consumers' demand for healthy food, product innovation, and sustainability. This review presents a perspective on the investigation of potato protein as a technological ingredient, considering it a nonconventional source obtained as by-product from starch industry. Furthermore, this piece emphasizes the potential application of potato protein as wall material in spray drying encapsulation, considering that this purpose is still limited for this ingredient. The literature reports that vegetal-based proteins might present compromised functionality due to processing conditions, impairing its technological application. Structural modification can offer a potential approach to modify potato protein configuration aiming to improve its utilization. Studies reported that modified proteins can perform as better emulsifiers and antioxidant agents compared to intact proteins. Hence, it is expected that their use in microencapsulation would improve process efficiency and protection of the core material, consequently delivering superior encapsulation performance.
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Affiliation(s)
- Cassia Galves
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Giovanni Galli
- Department of Genetics, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Louise Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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12
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Wen C, Liu G, Ren J, Deng Q, Xu X, Zhang J. Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:992-1002. [PMID: 35067056 DOI: 10.1021/acs.jafc.1c07576] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Legume protein can replace animal-derived protein because of its high protein content, low price, lack of cholesterol, complete amino acids, and requirements of vegetarianism. Legume protein has not only superior functional properties but also high biological activities. Therefore, it is widely used in the food industry. However, there are few studies on the comprehensive overview of legume protein. In this review, the extraction, functional properties, interaction with polyphenols, application of legume protein, and activities of their peptides were comprehensively reviewed. Legume proteins are mainly composed of globulin and albumin. The methods of protein extraction from legumes mainly include wet separation (alkali solution and acid precipitation, salt extraction, enzyme extraction, and ultrasonic-assisted extraction) and dry separation (electrostatic separation). Besides, various factors (heat, pH, and concentration) could significantly affect the functional properties of legume protein. Some potential modification technologies could further improve the functionality and quality of these proteins. Moreover, the application of legume protein and the effects of polyphenols on structural properties of legume-derived protein were concluded. Furthermore, the bioactivities of peptides from legume proteins were discussed. To improve the bioactivity, bioavailability, and commercial availability of legume-derived protein and peptides, future studies need to further explore new preparation methods and potential new activities of legume-derived proteins and active peptides. This review provides a real-time reference for further research on the application of legume protein in the food industry. In addition, this review provides a new reference for the development of legume-derived protein functional foods and potential therapeutic agents.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, People's Republic of China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, Hubei 430062, People's Republic of China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
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İlter I, Koç M, Demirel Z, Conk Dalay M, Kaymak Ertekin F. Microencapsulation of Phycocyanin By Spray Drying Method: Effect of Process Parameters and Wall Materials. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16434] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Işıl İlter
- Faculty of Engineering Food Engineering Department, Ege University İzmir Turkey
| | - Mehmet Koç
- Faculty of Engineering, Food Engineering Department Aydın Adnan Menderes University Aydin Turkey
| | - Zeliha Demirel
- Faculty of Engineering Bioengineering Department, Ege University İzmir Turkey
| | - Meltem Conk Dalay
- Faculty of Engineering Bioengineering Department, Ege University İzmir Turkey
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14
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Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031424] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
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15
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Langyan S, Yadava P, Khan FN, Dar ZA, Singh R, Kumar A. Sustaining Protein Nutrition Through Plant-Based Foods. Front Nutr 2022; 8:772573. [PMID: 35118103 PMCID: PMC8804093 DOI: 10.3389/fnut.2021.772573] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 12/13/2021] [Indexed: 12/24/2022] Open
Abstract
Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue for the next few decades. Plant proteins are a good source of many essential amino acids, vital macronutrients, and are sufficient to achieve complete protein nutrition. The main goal of this review is to provide an overview of plant-based protein that helps sustain a better life for humans and the nutritional quality of plant proteins. Therefore, the present review comprehensively explores the nutritional quality of the plant proteins, their cost-effective extraction and processing technologies, impacts on nutrition, different food wastes as an alternative source of plant protein, and their environmental impact. Furthermore, it focuses on the emerging technologies for improving plant proteins' bioavailability, digestibility, and organoleptic properties, and highlights the aforementioned technological challenges for future research work.
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Affiliation(s)
- Sapna Langyan
- Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources, Pusa, New Delhi, India
| | - Pranjal Yadava
- Division of Plant Physiology, Indian Agricultural Research Institute, Pusa, New Delhi, India
| | | | - Zahoor A. Dar
- Dryland Agricultural Research Station, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Renu Singh
- Division of Plant Physiology, Indian Agricultural Research Institute, Pusa, New Delhi, India
| | - Ashok Kumar
- Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources, Pusa, New Delhi, India
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16
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Yin X, Chen K, Cheng H, Chen X, Feng S, Song Y, Liang L. Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology. Antioxidants (Basel) 2022; 11:153. [PMID: 35052657 PMCID: PMC8773188 DOI: 10.3390/antiox11010153] [Citation(s) in RCA: 39] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/10/2022] [Accepted: 01/12/2022] [Indexed: 01/27/2023] Open
Abstract
The L-enantiomer of ascorbic acid is commonly known as vitamin C. It is an indispensable nutrient and plays a key role in retaining the physiological process of humans and animals. L-gulonolactone oxidase, the key enzyme for the de novo synthesis of ascorbic acid, is lacking in some mammals including humans. The functionality of ascorbic acid has prompted the development of foods fortified with this vitamin. As a natural antioxidant, it is expected to protect the sensory and nutritional characteristics of the food. It is thus important to know the degradation of ascorbic acid in the food matrix and its interaction with coexisting components. The biggest challenge in the utilization of ascorbic acid is maintaining its stability and improving its delivery to the active site. The review also includes the current strategies for stabilizing ascorbic acid and the commercial applications of ascorbic acid.
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Affiliation(s)
- Xin Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.Y.); (K.C.); (H.C.); (X.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kaiwen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.Y.); (K.C.); (H.C.); (X.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.Y.); (K.C.); (H.C.); (X.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.Y.); (K.C.); (H.C.); (X.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shuai Feng
- Luwei Pharmaceutical Group Co., Ltd., Shuangfeng Industrial Park, Zibo 255195, China;
| | - Yuanda Song
- Colin Raledge Center for Microbial Lipids, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China;
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.Y.); (K.C.); (H.C.); (X.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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17
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Lin Q, Ge S, McClements DJ, Li X, Jin Z, Jiao A, Wang J, Long J, Xu X, Qiu C. Advances in preparation, interaction and stimulus responsiveness of protein-based nanodelivery systems. Crit Rev Food Sci Nutr 2021:1-14. [PMID: 34726091 DOI: 10.1080/10408398.2021.1997908] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The improved understanding of the connection between diet and health has led to growing interest in the development of functional foods designed to improve health and wellbeing. Many of the potentially health-promoting bioactive ingredients that food manufacturers would like to incorporate into these products are difficult to utilize because of their chemical instability, poor solubility, or low bioavailability. For this reason, nano-based delivery systems are being developed to overcome these problems. Food proteins possess many functional attributes that make them suitable for formulating various kinds of nanocarriers, including their surface activity, water binding, structuring, emulsification, gelation, and foaming, as well as their nutritional aspects. Proteins-based nanocarriers are therefore useful for introducing bioactive ingredients into functional foods, especially for their targeted delivery in specific applications.This review focusses on the preparation, properties, and applications of protein-based nanocarriers, such as nanoparticles, micelles, nanocages, nanoemulsions, and nanogels. In particular, we focus on the development and application of stimulus-responsive protein-based nanocarriers, which can be used to release bioactive ingredients in response to specific environmental triggers. Finally, we discuss the potential and future challenges in the design and application of these protein-based nanocarriers in the food industry.
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Affiliation(s)
- Qianzhu Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Shengju Ge
- Department of Food, Yantai Nanshan University, Yantai, Shandong, China
| | | | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinpeng Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
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18
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Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit. Molecules 2021; 26:molecules26216400. [PMID: 34770809 PMCID: PMC8587645 DOI: 10.3390/molecules26216400] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/10/2021] [Accepted: 10/17/2021] [Indexed: 12/18/2022] Open
Abstract
The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.
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19
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Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106789] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102696] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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Akbarbaglu Z, Peighambardoust SH, Sarabandi K, Jafari SM. Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications. Food Chem 2021; 359:129965. [PMID: 33975145 DOI: 10.1016/j.foodchem.2021.129965] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 04/18/2021] [Accepted: 04/24/2021] [Indexed: 12/16/2022]
Abstract
Spray-drying is known as a common and economical technique for the encapsulation of various nutrients and bioactive compounds. However, shear and thermal tensions during atomization and dehydration, as well as physicochemical instability during storage, result in a loss of these compounds. As a solution, bioactives are stabilized into different carriers, among which proteins and peptides are of particular importance due to their functional properties, surface activity, and film/shell formability around particles. Given the importance of stabilization of bioactive compounds during spray drying, this paper focuses on the role of composition and type of carriers, as well as the characteristics and efficiency of various protein-based carriers in the encapsulation and maintaining of physicochemical, structural, and functional properties, along with biological activity of bioactive compounds (e.g., oleoresins, sterols, polyphenols, anthocyanins, carotenoids, probiotics, and peptides), and nutrients (e.g., vitamins, fatty acids and minerals) alone or in combination with other biopolymers.
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Affiliation(s)
- Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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22
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Li L, He M, Wang N, Li M, Wu C, Li Y, Teng F. Spectroscopic analysis of the effect of vitamin B12-soy protein isolate on the soy protein isolate structure. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2020.115148] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Gharibzahedi SMT, Smith B. Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review. Compr Rev Food Sci Food Saf 2021; 20:1250-1279. [PMID: 33506640 DOI: 10.1111/1541-4337.12699] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 10/30/2020] [Accepted: 11/30/2020] [Indexed: 12/21/2022]
Abstract
Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives.
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Affiliation(s)
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
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24
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Application of Pleurotus ostreatus β-glucans for oil–in–water emulsions encapsulation in powder. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105841] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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25
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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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26
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Feng B, Wang D, Li Y, Qian J, Yu C, Wang M, Luo D, Wei S. Mechanical Properties of a Soy Protein Isolate-Grafted-Acrylate (SGA) Copolymer Used for Wood Coatings. Polymers (Basel) 2020; 12:polym12051137. [PMID: 32429326 PMCID: PMC7285111 DOI: 10.3390/polym12051137] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 05/06/2020] [Accepted: 05/12/2020] [Indexed: 11/16/2022] Open
Abstract
Changing demands have led to rapidly growing interest in the modification of waterborne wood coatings. To improve the performance of a polyacrylate wood coating, especially the strength, hardness, and abrasion resistance of the film, a soy protein isolate–grafted–acrylate (SGA) copolymer was prepared in an aqueous solution with ammonium persulfate (APS) as an initiator and sodium pyrosulfite (SPS) as an unfolding agent for the soybean protein isolate (SPI). The emulsion was characterized using transmission electron microscopy, Fourier-transform infrared spectroscopy (FTIR), and a particle size analyzer. Furthermore, the mechanical properties of the film, including the tensile strength, elastic modulus, elongation at break, and pencil hardness, were measured. The results showed that the glass transition temperature of the polyacrylic resin decreased to 35 °C after the SPI grafting. The elastic modulus of the film increased from 0.317 to 46.949 MPa, and the elongation at break decreased from 453.133% to 187.125% as the addition of SPI varied from 0 to 4 g, respectively. The pencil hardness of the wood coating increased from HB to 3H. This paper proposes a feasible route for the utilization of SPI for wood coatings.
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Affiliation(s)
- Bin Feng
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (B.F.); (Y.L.); (J.Q.); (C.Y.); (M.W.); (D.L.)
| | - Di Wang
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (B.F.); (Y.L.); (J.Q.); (C.Y.); (M.W.); (D.L.)
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Harbin 150040, China
- Correspondence: (D.W.); (S.W.)
| | - Yuhui Li
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (B.F.); (Y.L.); (J.Q.); (C.Y.); (M.W.); (D.L.)
| | - Junpeng Qian
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (B.F.); (Y.L.); (J.Q.); (C.Y.); (M.W.); (D.L.)
| | - Chenlei Yu
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (B.F.); (Y.L.); (J.Q.); (C.Y.); (M.W.); (D.L.)
| | - Mingsi Wang
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (B.F.); (Y.L.); (J.Q.); (C.Y.); (M.W.); (D.L.)
| | - Danni Luo
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (B.F.); (Y.L.); (J.Q.); (C.Y.); (M.W.); (D.L.)
| | - Shuangying Wei
- College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (B.F.); (Y.L.); (J.Q.); (C.Y.); (M.W.); (D.L.)
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Harbin 150040, China
- Correspondence: (D.W.); (S.W.)
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27
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Quintero Quiroz J, Velazquez V, Corrales-Garcia LL, Torres JD, Delgado E, Ciro G, Rojas J. Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds ( Bixa orellana L.). Antioxidants (Basel) 2020; 9:E310. [PMID: 32294926 PMCID: PMC7222217 DOI: 10.3390/antiox9040310] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 03/30/2020] [Accepted: 04/03/2020] [Indexed: 12/21/2022] Open
Abstract
This study aimed to assess the thermal stability of the bioactive compounds from annatto seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins, and sodium caseinate as carrying materials. The 10.0% aqueous dispersions of the different proteins (carriers) were prepared and mixed with the annatto seed extract. The dispersions were then extruded into a calcium chloride solution to induce the extract encapsulation. The capsules were characterized by encapsulation efficiency, particle size, infrared transmission spectroscopy, confocal microscopy, and scanning electron microscopy (SEM). The antioxidant and antimicrobial activities, the polyphenol compounds, and bixin content from the free and encapsulated extract were assessed once stored for 12 d at different temperatures (4 °C, 25 °C, and 65 °C). The results demonstrated the ability of the proteins to encapsulate the annatto extract with encapsulation efficiencies ranging from 58% to 80%, where the protein structure and amino acid content were the relevant factors to obtain high encapsulation efficiencies. The free extracts stored at 65 °C for 12 d experienced a degradation of bixin and polyphenol compounds, respectively. Conversely, the encapsulated extract had degradations from ~34.00% to ~4.05% for polyphenol compounds and ~20.0% for bixin, respectively. These proteins have a potential encapsulation capacity of annatto extract by ionic gelation.
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Affiliation(s)
- Julián Quintero Quiroz
- Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (L.L.C.-G.); (J.D.T.); (G.C.); (J.R.)
- Department of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA; (V.V.); (E.D.)
| | - Víctor Velazquez
- Department of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA; (V.V.); (E.D.)
| | - Ligia Luz Corrales-Garcia
- Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (L.L.C.-G.); (J.D.T.); (G.C.); (J.R.)
| | - Juan D. Torres
- Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (L.L.C.-G.); (J.D.T.); (G.C.); (J.R.)
| | - Efren Delgado
- Department of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA; (V.V.); (E.D.)
| | - Gelmy Ciro
- Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (L.L.C.-G.); (J.D.T.); (G.C.); (J.R.)
| | - John Rojas
- Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (L.L.C.-G.); (J.D.T.); (G.C.); (J.R.)
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28
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Paramita VD, Panyoyai N, Kasapis S. Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute. Int J Mol Sci 2020; 21:E2550. [PMID: 32268602 PMCID: PMC7178117 DOI: 10.3390/ijms21072550] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/24/2020] [Accepted: 04/04/2020] [Indexed: 12/18/2022] Open
Abstract
In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.
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Affiliation(s)
- Vilia Darma Paramita
- Department of Chemical Engineering, State Polytechnic of Ujung Pandang, Tamalanrea, Makassar 90245, Indonesia;
| | - Naksit Panyoyai
- Department of Agroindustry, Rajabhat Chiang Mai University, Chiang Mai 50330, Thailand;
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
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Microencapsulation of vitamin D in protein matrices: in vitro release and storage stability. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00366-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Barra PA, Márquez K, Gil-Castell O, Mujica J, Ribes-Greus A, Faccini M. Spray-Drying Performance and Thermal Stability of L-Ascorbic Acid Microencapsulated with Sodium Alginate and Gum Arabic. Molecules 2019; 24:molecules24162872. [PMID: 31394884 PMCID: PMC6721127 DOI: 10.3390/molecules24162872] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 07/05/2019] [Accepted: 07/07/2019] [Indexed: 11/24/2022] Open
Abstract
The potential of sodium alginate (ALG) and gum arabic (GA) as wall polymers for L-ascorbic acid (AA) encapsulation as a tool for their preservation against the thermo-oxidative degradation was investigated. The influence of such polymers used as wall material on the AA-content, size, encapsulation efficiency, encapsulation yield and thermo-oxidative stability were evaluated. The AA-microparticles were obtained using the spray-drying technique. An experimental Taguchi design was employed to assess the influence of the variables in the encapsulation process. The microparticles morphology and size distribution were characterized by scanning electron microscopy and laser diffraction. The thermal stability of AA microparticles was studied by differential scanning calorimetry and thermogravimetry analysis. This work points out the viability to encapsulate AA using GA and ALG through a spray-drying process. In general, a product yield ranging from 35.1% to 83.2% and an encapsulation efficiency above 90% were reached. Spherical microparticles with a smooth surface were obtained with a mean diameter around 6 μm and 9 μm for the those prepared with GA and ALG, respectively. The thermo-oxidative analysis showed that both polymers allow maintaining AA stable up to 188 °C, which is higher than the traditional processing temperature used in the fish feed industry.
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Affiliation(s)
- Pabla A Barra
- R&D Department, Leitat Chile, Calle Román Díaz 532, Providencia, Santiago 7500724, Chile
| | - Katherine Márquez
- R&D Department, Leitat Chile, Calle Román Díaz 532, Providencia, Santiago 7500724, Chile
| | - Oscar Gil-Castell
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
- Departament d'Enginyeria Química, Escola Tècnica Superior d'Enginyeria, Universitat de València, Av. de la Universitat, s/n, 46100 Burjassot, Spain
| | - Javiera Mujica
- Centro de Excelencia en Nanotecnología (CEN) Chile, Calle Román Diaz 532, Providencia, Santiago 7500724, Chile
| | - Amparo Ribes-Greus
- Departament d'Enginyeria Química, Escola Tècnica Superior d'Enginyeria, Universitat de València, Av. de la Universitat, s/n, 46100 Burjassot, Spain
| | - Mirko Faccini
- R&D Department, Leitat Chile, Calle Román Díaz 532, Providencia, Santiago 7500724, Chile.
- Materials Chemistry Division, Leitat Technological Center, C/Pallars 179-185, 08005 Barcelona, Spain.
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Li T, Teng D, Mao R, Hao Y, Wang X, Wang J. Recent progress in preparation and agricultural application of microcapsules. J Biomed Mater Res A 2019; 107:2371-2385. [PMID: 31161699 DOI: 10.1002/jbm.a.36739] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 05/27/2019] [Accepted: 05/30/2019] [Indexed: 12/11/2022]
Abstract
Recent advances in life science technology have prompted the need to develop microcapsule delivery systems that can encapsulate many different functional or active materials such as drugs, peptides, and live cells, etc. The encapsulation technology is now commonly used in medicine, agriculture, food, and other many fields. The application of biodegradable microcapsule systems can not only effectively prevent the degradation of core materials in the body or the biological environment, but also improve the bioavailability, control the release and prolong the halftime or storage of core active materials. Various wall materials, preparation methods, encapsulation processes, and release mechanisms are covered in this review, as well as several main factors including pH values, temperatures, particle sizes, and additives, which can strongly influence the encapsulation efficiency, the strength, and release of microcapsules. The improvement of coating materials, preparation techniques, and challenges are also highlighted, as well as application prospects.
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Affiliation(s)
- Ting Li
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
| | - Da Teng
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
| | - Ruoyu Mao
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
| | - Ya Hao
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
| | - Xiumin Wang
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
| | - Jianhua Wang
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
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Anaya Castro MA, Alric I, Brouillet F, Peydecastaing J, Fullana SG, Durrieu V. Spray-Dried Succinylated Soy Protein Microparticles for Oral Ibuprofen Delivery. AAPS PharmSciTech 2019; 20:79. [PMID: 30635750 DOI: 10.1208/s12249-018-1250-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Accepted: 11/13/2018] [Indexed: 02/01/2023] Open
Abstract
The potential value of succinylated soy protein (SPS) as a wall material for the encapsulation of ibuprofen (IBU), a model hydrophobic drug, by spray-drying was investigated. A succinylation rate of 93% was obtained for soy protein isolate, with a molar ratio of 1/1.5 (NH2/succinic anhydride). The solubility profile at 37°C showed that this chemical modification decreased the solubility of the protein below its isoelectric point, whereas solubility increased in alkaline conditions. Various SPS/IBU ratios (90/10, 80/20, and 60/40) were studied and compared with the same ratio of soy protein isolate (SPI/IBU). High encapsulation efficiency was achieved (91-95%). Microparticles were spherical and between 4 and 8 μm in diameter. The spray-drying of protein/IBU solutions appeared to be beneficial, as it resulted in an amorphous solid dispersion of IBU within the microparticles, coupled with an increase in the thermal stability of IBU. In vitro release was evaluated in acidic (pH 1.2 in the presence of pepsin) and neutral (pH 6.8) conditions similar to those in the gastrointestinal (GI) tract. IBU was released significantly more slowly at pH 1.2, for both proteins. However, this slowing was particularly marked for SPS, for which rapid (within 2 h) and complete release was observed at pH 6.8. These results validate the hypothesis that SPS is suitable for use as a coating material for hydrophobic active pharmaceutical ingredients (APIs) due to its pH sensitivity, which should delay IBU release in the gastrointestinal tract.
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33
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Gómez B, Barba FJ, Domínguez R, Putnik P, Bursać Kovačević D, Pateiro M, Toldrá F, Lorenzo JM. Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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34
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Chemical components distribution and morphology of microcapsules of paprika oleoresin by microscopy and spectroscopy. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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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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36
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Fathi M, Donsi F, McClements DJ. Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients. Compr Rev Food Sci Food Saf 2018; 17:920-936. [PMID: 33350116 DOI: 10.1111/1541-4337.12360] [Citation(s) in RCA: 131] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 03/27/2018] [Accepted: 03/28/2018] [Indexed: 12/18/2022]
Abstract
Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein-based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein-based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein-based delivery systems are highlighted.
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Affiliation(s)
- Milad Fathi
- Dept. of Food Science and Technology, College of Agriculture, Isfahan Univ. of Technology, Isfahan, 84156-83111, Iran
| | - Francesco Donsi
- Dept. of Industrial Engineering, Univ. of Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Italy
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Souza AL, Hidalgo-Chávez DW, Pontes SM, Gomes FS, Cabral LM, Tonon RV. Microencapsulation by spray drying of a lycopene-rich tomato concentrate: Characterization and stability. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.053] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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38
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Sharif HR, Williams PA, Sharif MK, Abbas S, Majeed H, Masamba KG, Safdar W, Zhong F. Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.01.002] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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39
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Abaee A, Mohammadian M, Jafari SM. Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.011] [Citation(s) in RCA: 200] [Impact Index Per Article: 28.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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40
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Santana AA, Paixão LC, Oliveira RAD, Telis VRN. Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.8515] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration - CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions.
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Affiliation(s)
- Audirene Amorim Santana
- Universidade Estadual Paulista, Brazil; Universidade Estadual de Campinas, Brazil; Universidade Federal do Maranhão, Brazil
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41
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Lin D, Lu W, Kelly AL, Zhang L, Zheng B, Miao S. Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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42
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Gonçalves A, Estevinho BN, Rocha F. Design and characterization of controlled-release vitamin A microparticles prepared by a spray-drying process. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2016.10.010] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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43
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Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation. POWDER TECHNOL 2016. [DOI: 10.1016/j.powtec.2016.07.026] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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44
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Nakai S, Nakai A, Michida T. Microencapsulation of Ascorbic Acid for Cosmetic by Utilizing Self-assembly of Phase Separated Polymer. Chem Pharm Bull (Tokyo) 2016; 64:1514-1518. [PMID: 27725506 DOI: 10.1248/cpb.c16-00384] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Micrometer-sized polymer particles encapsulated ascorbic acid (vitamin C; VC) were successfully prepared by the three types of the self-assembling method, those are, phase separation and self-assembly of added polymer at the oil-water interface in emulsion, microsuspension polymerization utilizing the self-assembling of phase separated polymer (SaPSeP) method, and their hybrid method. In the stability study at 50°C for 2 months, the three kinds of capsule particles exhibited effective protection of VC from the interaction with other components in cosmetic consisting of water-in-oil (W/O) emulsion. The encapsulated VC was easily released from the capsule particles by an excess of water. These encapsulation methods will be useful for the stabilization of water-soluble substances in cosmetic consisting of W/O emulsion.
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Affiliation(s)
- Shiro Nakai
- Department of Chemistry, Kashiwara Senior High School, Higashiosaka University
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45
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Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.049] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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46
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Carbonaro M, Maselli P, Nucara A. Structural aspects of legume proteins and nutraceutical properties. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.007] [Citation(s) in RCA: 110] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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47
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Noshad M, Mohebbi M, Koocheki A, Shahidi F. Microencapsulation of vanillin by spray drying using soy protein isolate-maltodextrin as wall material. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3253] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mohammad Noshad
- Department of Food Science and Technology; Ferdowsi University of Mashhad; PO Box: 91775-1163 Mashhad Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; PO Box: 91775-1163 Mashhad Iran
| | - Arash Koocheki
- Department of Food Science and Technology; Ferdowsi University of Mashhad; PO Box: 91775-1163 Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; PO Box: 91775-1163 Mashhad Iran
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48
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Nesterenko A, Alric I, Violleau F, Silvestre F, Durrieu V. The effect of vegetable protein modifications on the microencapsulation process. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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49
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Zhang Y, Niu Y, Yao F, Dai B, Wang Q, Yu LL. Preparation of novel cross-linked and octylated caseinates using a biphasic enzymatic procedure and their functional properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8655-8662. [PMID: 25090285 DOI: 10.1021/jf5024998] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A novel microbial transglutaminase-catalyzed aqueous-organic biphasic reaction system was successfully developed to prepare caseinate derivatives by cross-linking and incorporating nonpolar octyl tails for the first time. SDS-PAGE and (1)H NMR analysis confirmed that cross-linking and octyl conjugation occurred simultaneously. The octyl substitution degree (SD) was measured by (1)H NMR and used as an index to determine a suitable reaction condition. It was found that at the condition of 0.125% (w/v) protein concentration and 6 h of reaction time, the modified caseinate had the highest SD of 28.96%. The modified caseinate also had an increased surface hydrophobicity, better emulsifying activity, and improved thermal and salt stabilities. However, its emulsion stability or in vitro enzymatic digestibility was slightly lower than that of the native caseinate.
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Affiliation(s)
- Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology and ‡Instrumental Analysis Center, Shanghai Jiao Tong University , Shanghai 200240, China
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