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Burgos-Díaz C, Leal-Calderon F, Mosi-Roa Y, Chacón-Fuentes M, Garrido-Miranda K, Opazo-Navarrete M, Quiroz A, Bustamante M. Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying. Foods 2024; 13:1326. [PMID: 38731696 PMCID: PMC11083764 DOI: 10.3390/foods13091326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying and storage. Emulsions formulated with lupin hull, lupin-byproduct (a water-insoluble protein-fiber byproduct derived from the production of lupin protein isolate), and camelina press-cake were subjected to spray-drying at 160 °C. The results revealed that these emulsions exhibited good stability against creaming. The characteristics of the dry emulsions (powders) were influenced by the concentration of byproducts. Quantitative analysis revealed that Pickering emulsions enhanced the retention of D-limonene during spray-drying, with the highest retention achieved using 3% lupin hull and 1% camelina press-cake. Notably, lupin-stabilized emulsions yielded powders with enhanced oxidative stability compared to those stabilized with camelina press-cake. Our findings highlight the potential of food-grade Pickering emulsions to improve the stability of volatile flavors during both processing and storage.
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Affiliation(s)
- César Burgos-Díaz
- Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, Chile
| | | | - Yohanna Mosi-Roa
- Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, Chile
| | | | - Karla Garrido-Miranda
- Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, Chile
- Scientific and Technological Bioresource Nucleus (BIOREN-UFRO), Universidad de La Frontera, Temuco 4811230, Chile
| | | | - Andrés Quiroz
- Laboratorio de Química Ecológica, Departamento de Ciencias Químicas y Recursos Naturales, Universidad de La Frontera, Temuco 4811230, Chile
- Centro de Investigación Biotecnológica Aplicada al Medio Ambiente (CIBAMA), Universidad de La Frontera, Temuco 4811230, Chile
| | - Mariela Bustamante
- Scientific and Technological Bioresource Nucleus (BIOREN-UFRO), Universidad de La Frontera, Temuco 4811230, Chile
- Department of Chemical Engineering and Centre for Biotechnology and Bioengineering (CeBiB), Universidad de La Frontera, Temuco 4811230, Chile
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Henao-Ardila A, Quintanilla-Carvajal MX, Santagapita PR, Caldas-Abril M, Bonilla-Bravo V, Moreno FL. Effect of wall material on lipophilic functional compounds of high oleic palm oil emulsions encapsulated by Refractance Window drying. Heliyon 2023; 9:e21499. [PMID: 38027781 PMCID: PMC10651459 DOI: 10.1016/j.heliyon.2023.e21499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
High-oleic palm oil is a food-grade oil with desirable properties, as it is characterised by having an oleic acid concentration above 50 % and a high vitamin E and provitamin A content. This study investigated the effect of different combinations of two wall materials (whey protein (WP) and Capsul®, a commercial octenyl succinic anhydride modified starch (OSA-MS)) on the concentration of provitamin A, vitamin E and oleic acid, and the physical properties of high oleic palm oil emulsions encapsulated by Refractance Window drying technology. Wall material composition significantly affected (p < 0.05) all response variables, and R2 values were above 0.75 for all responses. Phytonutrient preservation showed its highest at an OSA-MS: WP concentration ratio of 1: 3. Optimal results were achieved (minimum moisture content, water activity and hygroscopicity, and maximum encapsulation efficiency and phytonutrient preservation) at an OSA-MS concentration of 8.13 % and WP concentration of 91.87 %. Flakes were obtained as a solid structure that protects oil's phytonutrients with 94 %, 75 % and 87 % of preservation of oleic acid, vitamin E and carotenoids, respectively. It shows that the wall material combination and encapsulation technique are suitable for obtaining lipophilic functional compounds.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Patricio Román Santagapita
- Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica & CIHIDECAR (Centro de Investigaciones en Hidratos de Carbono, CONICET-UBA), Buenos Aires, Argentina
| | - Miguel Caldas-Abril
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Valentina Bonilla-Bravo
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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3
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Preparation of powdered oil by spray drying the Pickering emulsion stabilized by ovalbumin - Gum Arabic polyelectrolyte complex. Food Chem 2022; 391:133223. [PMID: 35598390 DOI: 10.1016/j.foodchem.2022.133223] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 05/02/2022] [Accepted: 05/13/2022] [Indexed: 11/22/2022]
Abstract
The suitability of the perilla seed oil Pickering emulsion stabilized by the ovalbumin (OVA) - gum Arabic (GA) polyelectrolyte complex for spray drying was investigated and the resultant powder was characterized. The OVA - GA complex conferred enhanced stability to the emulsion than OVA, GA, and their mixture. The viscosity of the Pickering emulsion was highly sensitive to stabilizer concentration and that fabricated by 2% OVA - GA complex showed acceptable viscosity and powder yield. The Pickering emulsion was more effective in preventing oil leakage during spray drying than the OVA-stabilized emulsion and the resultant powder possessed an oil content of up to 77.7%. Besides, the spray-dried Pickering emulsion powder showed greater rehydration and better flowability than that of the OVA-stabilized emulsion powder. Hence, the Pickering emulsion stabilized by the OVA - GA polyelectrolyte complex is promising as a novel feed for the production of oil powders by spray drying.
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Lajoie C, Doyen A, Feutry P, Gagnon D, Brisson G. Impact of emulsifiers for the nanoencapsulation with maltodextrin of cannabis oil by spray drying on the physicochemical properties and bioaccessibility of cannabinoids. Food Funct 2022; 13:10320-10332. [PMID: 36125367 DOI: 10.1039/d2fo01591a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Our study aimed to investigate the impact of various emulsifiers, namely whey protein isolate (WPI), soy protein isolate (SPI), and Tween 80 (Tw), on their ability to encapsulate cannabis oil with maltodextrin as the wall material. The physicochemical properties of the powder, the stability of the cannabinoids, and their bioaccessibility during static in vitro digestion were examined. The average diameter of fat globules in liquid nanoemulsions was 170, 259, and 95 nm for WPI, SPI, and Tw, respectively. The encapsulation efficiency was high for protein emulsifiers (>95%) compared to Tw (∼16%). Upon powder reconstitution in water, the emulsified fat droplets remained stable for WPI (176 nm); however, higher fat globule size (diameters of 346 nm and 210 nm) was observed for SPI and Tw powders, respectively. All oil powders had high solubility (>97%). The peroxide value (PV) showed nearly a fourfold increase for the oil extracted from the powder than the initial PV of bulk oil (5.2 mEq). However, UPLC-TUV analysis of the main cannabinoids (CBD, THC, and CBN) indicated that there is no significant difference between the various formulations and the bulk oil, except for lower Tw. The in vitro digestion model results showed higher bioaccessibility of the cannabinoids for Tw (∼53%) than for proteins (WPI ∼ 7% and SPI ∼ 10%). These findings suggest that the emulsifiers used for spray drying nanoencapsulation of cannabis oil have an impact on the encapsulation efficiency and cannabinoid bioaccessibility, highlighting the importance of choosing adequate emulsifiying agents for their optimal oral delivery.
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Affiliation(s)
- Camille Lajoie
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Perrine Feutry
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Diane Gagnon
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Guillaume Brisson
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
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Varela C, Aghababaei F, Cano-Sarabia M, Turitich L, Trujillo AJ, Ferragut V. Characterization and oxidation stability of spray-dried emulsions with omega-3 oil and buttermilk processed by ultra-high-pressure homogenization (UHPH). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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6
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Gomez M, Archer M, Barona D, Wang H, Ordoubadi M, Bin Karim S, Carrigy NB, Wang Z, McCollum J, Press C, Gerhardt A, Fox CB, Kramer RM, Vehring R. Microparticle encapsulation of a tuberculosis subunit vaccine candidate containing a nanoemulsion adjuvant via spray drying. Eur J Pharm Biopharm 2021; 163:23-37. [PMID: 33753213 PMCID: PMC8096719 DOI: 10.1016/j.ejpb.2021.03.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 03/10/2021] [Accepted: 03/13/2021] [Indexed: 12/20/2022]
Abstract
Spray drying is a technique that can be used to stabilize biopharmaceuticals, such as vaccines, within dry particles. Compared to liquid pharmaceutical products, dry powder has the potential to reduce costs associated with refrigerated storage and transportation. In this study, spray drying was investigated for processing an adjuvanted tuberculosis subunit vaccine, formulated as an oil-in-water nanoemulsion, into a dry powder composed of microparticles. Applying in-silico approaches to the development of formulation and processing conditions, successful encapsulation of the adjuvanted vaccine within amorphous microparticles was achieved in only one iteration, with high retention (>90%) of both the antigen and adjuvant system. Moisture-controlled stability studies on the powder were conducted over 26 months at temperatures up to 40 °C. Results showed that the powder was physically stable after 26 months of storage for all tested temperatures. Adjuvant system integrity was maintained at temperatures up to 25 °C after 26 months and after one month of storage at 40 °C. The spray-dried product demonstrated improved antigen thermostability when stored above refrigerated temperatures as compared to the liquid product. These results demonstrate the feasibility of spray drying as a method of encapsulating and stabilizing an adjuvanted vaccine.
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Affiliation(s)
- Mellissa Gomez
- Department of Mechanical Engineering, University of Alberta, Edmonton, AB, Canada
| | | | - David Barona
- Department of Mechanical Engineering, University of Alberta, Edmonton, AB, Canada
| | - Hui Wang
- Department of Mechanical Engineering, University of Alberta, Edmonton, AB, Canada
| | - Mani Ordoubadi
- Department of Mechanical Engineering, University of Alberta, Edmonton, AB, Canada
| | - Shabab Bin Karim
- Department of Mechanical Engineering, University of Alberta, Edmonton, AB, Canada
| | - Nicholas B Carrigy
- Department of Mechanical Engineering, University of Alberta, Edmonton, AB, Canada
| | - Zheng Wang
- Department of Mechanical Engineering, University of Alberta, Edmonton, AB, Canada
| | | | - Chris Press
- Infectious Disease Research Institute, Seattle, WA, USA
| | | | - Christopher B Fox
- Infectious Disease Research Institute, Seattle, WA, USA; Department of Global Health, University of Washington, Seattle, WA, USA
| | - Ryan M Kramer
- Infectious Disease Research Institute, Seattle, WA, USA
| | - Reinhard Vehring
- Department of Mechanical Engineering, University of Alberta, Edmonton, AB, Canada.
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7
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The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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8
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Li K, Pan B, Ma L, Miao S, Ji J. Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration. Foods 2020; 9:foods9121878. [PMID: 33348706 PMCID: PMC7766601 DOI: 10.3390/foods9121878] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 11/16/2022] Open
Abstract
The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems.
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Affiliation(s)
- Kaixin Li
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
| | - Bowen Pan
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Lingjun Ma
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, R93 XE12 Co. Cork, Ireland;
| | - Junfu Ji
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence: ; Tel.: +86-10-62737434; Fax: +86-10-6273764518
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9
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Loi CC, Eyres GT, Silcock P, Birch EJ. Preparation and characterisation of a novel emulsifier system based on glycerol monooleate by spray-drying. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110100] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Loi CC, Eyres GT, Silcock P, Birch EJ. Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion. Foods 2020; 9:foods9091237. [PMID: 32899737 PMCID: PMC7554899 DOI: 10.3390/foods9091237] [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: 08/10/2020] [Revised: 08/27/2020] [Accepted: 08/28/2020] [Indexed: 11/16/2022] Open
Abstract
Glycerol monooleate (GMO), casein and whey proteins are surfactants that can stabilize emulsion systems. This study investigates the impact of instantized GMO powders on creaming stability and oxidative stability in protein-stabilized emulsions. Model emulsions with bulk GMO, two instantized GMO powders, and two controls (without GMO) were produced by microfluidization. The droplet size, ζ-potential, viscosity, and creaming index of the emulsions were measured, while oxidative stability was evaluated by analysis of volatile compounds during storage (28 days, 45 °C) using gas chromatography mass spectrometry. Emulsions with GMO produced smaller average droplet sizes (180.0 nm) with a narrower distribution (polydispersity index of 0.161) compared to the controls (197.6 nm, 0.194). The emulsion stability of instantized emulsions was as good as bulk GMO, which were both better than controls. Based on the relative abundance of 3-octen-2-one, 2,4-heptadienal isomer 2, and 3,5-octadien-2-one isomer 1, the oxidative stability of the instantized emulsions was not significantly different from controls; however, bulk GMO emulsion showed significantly lower stability than controls. Instantized GMO powders can successfully produce physically stable protein-stabilized emulsions with good oxidative stability in a convenient powdered format.
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Ahsan HM, Zhang X, Liu Y, Wang Y, Li Y, Li B, Wang J, Liu S. Stable cellular foams and oil powders derived from methylated microcrystalline cellulose stabilized pickering emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105742] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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12
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Li X, Yang Y, Murray BS, Sarkar A. Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109860] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Linke A, Hinrichs J, Kohlus R. Impact of the powder particle size on the oxidative stability of microencapsulated oil. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.01.077] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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14
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Li X, Murray BS, Yang Y, Sarkar A. Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105292] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Linke A, Weiss J, Kohlus R. Oxidation rate of the non-encapsulated- and encapsulated oil and their contribution to the overall oxidation of microencapsulated fish oil particles. Food Res Int 2020; 127:108705. [DOI: 10.1016/j.foodres.2019.108705] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 09/20/2019] [Accepted: 09/21/2019] [Indexed: 11/30/2022]
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16
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Joseph C, Savoire R, Harscoat-Schiavo C, Pintori D, Monteil J, Faure C, Leal-Calderon F. Redispersible dry emulsions stabilized by plant material: Rapeseed press-cake or cocoa powder. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108311] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Fang S, Zhao X, Liu Y, Liang X, Yang Y. Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in the encapsulation of β-carotene. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.024] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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18
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Loi CC, Eyres GT, Birch EJ. Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion. Food Res Int 2019; 120:83-91. [DOI: 10.1016/j.foodres.2019.02.026] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 01/18/2019] [Accepted: 02/15/2019] [Indexed: 01/12/2023]
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19
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20
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Wang JS, Wang AB, Zang XP, Tan L, Ge Y, Lin XE, Xu BY, Jin ZQ, Ma WH. Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Chew SC, Tan CP, Nyam KL. Effect of Gum Arabic, β-Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray-Dried Kenaf Seed Oil. J Food Sci 2018; 83:2288-2294. [PMID: 30074623 DOI: 10.1111/1750-3841.14291] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 05/14/2018] [Accepted: 06/22/2018] [Indexed: 02/01/2023]
Abstract
Kenaf seed oil is prone to undergo oxidation due to its high content of unsaturated fatty acids, thus microencapsulation stands as an alternative to protect kenaf seed oil from the adverse environment. This study primarily aimed to evaluate the oxidative stability of microencapsulated refined kenaf seed oil (MRKSO) by the use of gum arabic, β-cyclodextrin, and sodium caseinate as the wall materials by spray drying. Bulk refined kenaf seed oil (BRKSO) and MRKSO were kept at 65 °C for 24 days to evaluate its oxidative stability, changes of tocopherol and tocotrienol contents, phytosterol content, and fatty acid profile. The results showed that the peroxide value, p-Anisidine value, and total oxidation value of BRKSO were significantly higher than the MRKSO at day 24. The total tocopherol and tocotrienol contents were reduced 66.1% and 56.8% in BRKSO and MRKSO, respectively, upon the storage. There was a reduction of 71.7% and 23.5% of phytosterol content in BRKSO and MRKSO, respectively, upon the storage. The degradation rate of polyunsaturated fatty acids in BRKSO was higher than that of MRKSO. This study showed that the current microencapsulation technique is a feasible way to retard the oxidation of kenaf seed oil. PRACTICAL APPLICATION There is increasing research on the functional properties of crude kenaf seed oil, but the crude kenaf seed oil is not edible. This study offered in developing of microencapsulated refined kenaf seed oil by spray drying, which is suitable for food application. The microencapsulation of refined kenaf seed oil with healthier wall materials is beneficial in developing a diversity of functional food products and supplements.
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Affiliation(s)
- Sook Chin Chew
- Dept. of Food Science and Nutrition, Faculty of Applied Sciences, UCSI Univ., Kuala Lumpur 56000, Malaysia
| | - Chin Ping Tan
- Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra Malaysia, Serdang, Selangor 43400, Malaysia
| | - Kar Lin Nyam
- Dept. of Food Science and Nutrition, Faculty of Applied Sciences, UCSI Univ., Kuala Lumpur 56000, Malaysia
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22
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Drapala KP, Mulvihill DM, O’Mahony JA. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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23
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Liu X, Liu YY, Guo J, Yin SW, Yang XQ. Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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25
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Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9500-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Reduction of surface fat formation on spray-dried milk powders through emulsion stabilization with λ-carrageenan. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Abstract
Suitable bioconjugation strategies and stabilisation of biomolecules on electrodes is essential for the development of novel and commercially viable biosensors. In the present review, the functional groups that comprise the selectable targets for practical bioconjugation methods are discussed. We focus on describing the most common immobilisation techniques used in biosensor construction, which are classified into irreversible and reversible methods. Concerning the stability of proteins, the two main types of stability may be defined as (i) storage or shelf stability, and (ii) operational stability. Both types of stability are explained, as well as the introduction of an electrophoretic technique for predicting protein–polymer interactions. In addition, solution and dry stabilisation as well as stabilisation using the covalent immobilisation of proteins are discussed including possible factors that influence stability. Finally, the integration of nanomaterials, such as magnetic particles, with protein immobilisation is discussed in relation to protein stability studies.
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Abd Ghani A, Adachi S, Shiga H, Neoh TL, Adachi S, Yoshii H. Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying. Biosci Biotechnol Biochem 2017; 81:705-711. [DOI: 10.1080/09168451.2017.1281721] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Abstract
Encapsulating fish oil by spray drying with an adequate wall material was investigated to determine if stable powders containing emulsified fish-oil-droplets can be formed. In particular, the dextrose equivalent (DE) of maltodextrin (MD) affects the powder structure, surface-oil ratio, and oxidative stability of fish oil. The carrier solution was prepared using MD with different DEs (DE = 11, 19, and 25) and sodium caseinate as the wall material and the emulsifier, respectively. The percentage of microcapsules having a vacuole was 73, 39, and 38% for MD with DE = 11, 19, and 25, respectively. Peroxide values (PVs) were measured for the microcapsules incubated at 60 °C. The microcapsules prepared with MD of DE = 25 and 19 had lower PVs than those prepared with MD of DE = 11. The difference in PV can be ascribed to the difference in the surface-oil ratio of the spray-dried microcapsules.
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Affiliation(s)
- Asmaliza Abd Ghani
- Applied Bioresource Science Department, The United Graduate School of Agricultural Sciences, Ehime University, Matsuyama, Japan
- Faculty of Bioresources & Food Industry, School of Food Industry, Universiti Sultan Zainal Abidin, Terengganu, Malaysia
| | - Sae Adachi
- Department of Applied Biological Science, Kagawa University, Miki-cho, Japan
| | - Hirokazu Shiga
- Faculty of Bio-environmental Science, Department of Agriculture and Food Technology, Kyoto Gakuen University, Kyoto, Japan
| | - Tze Loon Neoh
- Department of Applied Biological Science, Kagawa University, Miki-cho, Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Hidefumi Yoshii
- Applied Bioresource Science Department, The United Graduate School of Agricultural Sciences, Ehime University, Matsuyama, Japan
- Department of Applied Biological Science, Kagawa University, Miki-cho, Japan
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Abd Ghani A, Adachi S, Sato K, Shiga H, Iwamoto S, Neoh TL, Adachi S, Yoshii H. Effects of Oil-Droplet Diameter and Dextrose Equivalent of Maltodextrin on the Surface-Oil Ratio of Microencapsulated Fish Oil by Spray Drying. JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 2017. [DOI: 10.1252/jcej.17we048] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Asmaliza Abd Ghani
- Applied Bioresource Science Department, The United Graduate School of Agricultural Sciences, Ehime University
- School of Food Industry, Faculty of Bioresources & Food Industry, Universiti Sultan Zainal Abidin
| | - Sae Adachi
- Department of Applied Biological Science, Kagawa University
| | - Kohei Sato
- Department of Applied Biological Science, Kagawa University
| | - Hirokazu Shiga
- Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University
| | - Syouma Iwamoto
- Department of Applied Biological Science, Kagawa University
| | - Tze Loon Neoh
- Department of Applied Biological Science, Kagawa University
| | - Shuji Adachi
- Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University
| | - Hidefumi Yoshii
- Applied Bioresource Science Department, The United Graduate School of Agricultural Sciences, Ehime University
- Department of Applied Biological Science, Kagawa University
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30
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Hernández Sánchez MDR, Cuvelier ME, Turchiuli C. Effect of α-tocopherol on oxidative stability of oil during spray drying and storage of dried emulsions. Food Res Int 2016; 88:32-41. [DOI: 10.1016/j.foodres.2016.04.035] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 04/25/2016] [Accepted: 04/25/2016] [Indexed: 01/27/2023]
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31
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Torres O, Murray B, Sarkar A. Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.006] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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32
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Sarkar A, Murray B, Holmes M, Ettelaie R, Abdalla A, Yang X. In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment. SOFT MATTER 2016; 12:3558-3569. [PMID: 26959339 DOI: 10.1039/c5sm02998h] [Citation(s) in RCA: 165] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Emulsions stabilized by soft whey protein microgel particles have gained research interest due to their combined advantages of biocompatibility and a high degree of resistance to coalescence. We designed Pickering oil-in-water emulsions using whey protein microgels by a facile route of heat-set gel formation followed by mechanical shear and studied the influence of heat treatment on emulsions stabilized by these particles. The aim of this study was to compare the barrier properties of the microgel particles and heat-treated fused microgel particles at the oil-water interface in delaying the digestion of the emulsified lipids using an in vitro digestion model. A combination of transmission electron microscopy and surface coverage measurements revealed an increased coverage of heat-treated microgel particles at the interface. The heat-induced microgel particle aggregation and, therefore, a fused network at the oil-water interface were more beneficial to delay the rate of digestion in the presence of pure lipase and bile salts compared to intact whey protein microgel particles, as shown by the measurements of zeta potential and free fatty acid release, plus theoretical calculations. However, simulated gastric digestion with pepsin impacted significantly on such barrier effects, due to the proteolysis of the particle network at the interface irrespective of the heat treatment, as visualized using sodium dodecyl sulfate polyacryl amide gel electrophoresis measurements.
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Affiliation(s)
- Anwesha Sarkar
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Brent Murray
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Melvin Holmes
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Rammile Ettelaie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Azad Abdalla
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Xinyi Yang
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
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Munoz-Ibanez M, Nuzzo M, Turchiuli C, Bergenståhl B, Dumoulin E, Millqvist-Fureby A. The microstructure and component distribution in spray-dried emulsion particles. FOOD STRUCTURE-NETHERLANDS 2016. [DOI: 10.1016/j.foostr.2016.05.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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