Ultrasound-assisted encapsulation of annatto seed oil: Whey protein isolate versus modified starch

Constitution and reconstitution of microcapsules with high diacylglycerol oil loading capacity based on whey protein isolate / octenyl succinic anhydride starch/ inulin matrix

The aim of this study was to constitute microcapsule systems with high oil loading capacity by octenyl succinic anhydride (OSA) starch, whey protein isolate (WPI) and inulin (IN) substrates to provide a new method for encapsulating diacylglycerol oil. Specifically, this study characterizes the physicochemical properties and reconstitution capacity of highly oil loading diacylglycerol microcapsules by comparing the wall encapsulation capacity of the binary wall system OSA-IN, WPI-IN and the ternary wall system WPI-OSA (1:9, 5:5, 9:1)-IN for diacylglycerol oil. It was found that WPI-OSA (5:5)-IN significantly improved the water solubility of microcapsules (86.11 %) compared to OSA-IN microcapsules, and the addition of WPI made the surface of microcapsules smoother and increased the thermal stability and solubility of microcapsules; the addition of OSA enhanced the wettability of microcapsules compared to WPI-IN. In addition, WPI-OSA (5:5)-IN microcapsules have the highest encapsulation efficiency (96.03 %), high emulsion stability after reconstitution, and the smallest droplet size (212.83 nm) after 28 d. Therefore, the WPI-OSA-IN composite system is suitable for the production of highly oil-loaded microencapsulated systems with excellent reconstitution ability to expand the application of diacylglycerol oil.

Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues

Color is the prime feature directly associated with the consumer's attraction and choice of their food. The flavor, safety, and nutritional value of any food product are directly associated with the food color. Natural and synthetic colorants (dyes and pigments) have diversified applications in various sectors such as food, feed, pharmaceutical, textiles, cosmetics, and others. Concerning the food industry, different types of natural and synthetic colorants are available in the market. Synthetic food colorants have gained popularity as they are highly stable and cheaply available. Consumers worldwide prefer delightful foodstuffs but are more concerned about the safety of the food. After its disposal, the colloidal particles present in the synthetic colorants do not allow sunlight to penetrate aquatic bodies. This causes a foul smell and turbidity formation and gives a bad appearance. Furthermore, different studies carried out previously have presented the toxicological, carcinogenic effects, hypersensitivity reactions, and behavioral changes linked to the usage of synthetic colorants. Natural food colorings, however, have nutraceutical qualities that are valuable to human health such as curcumin extracted from turmeric and beta-carotene extracted from carrots. In addition, natural colorants have beneficial properties such as excellent antioxidant properties, antimutagenic, anti-inflammatory, antineoplastic, and antiarthritic effects. This review summarizes the sources of natural and synthetic colorants, their production rate, demand, extraction, and characterization of food colorants, their industrial applications, environmental impact, challenges in the sustainable utilization of natural colorants, and their prospects.

Ultrasound-Assisted Encapsulation of Citronella Oil in Alginate/Carrageenan Beads: Characterization and Kinetic Models

The objective of this research was to investigate the effect of ultrasonication on citronella oil encapsulation using alginate/carrageenan (Alg/Carr) in the presence of sodium dodecyl sulfate (SDS). The functional groups of microparticles were characterized using Fourier transform infrared spectroscopy (FTIR), and the beads’ morphologies were observed using a scanning electron microscope (SEM). The FTIR results showed that the ultrasonication process caused the C-H bonds (1426 cm−1) to break down, resulting in polymer degradation. The SEM results showed that the ultrasonication caused the presence of cavities or pores in the cracked wall and a decrease in the beads’ size. In this study, the use of ultrasound during the encapsulation of citronella oil in Alg/Carr enhanced the encapsulation efficiency up to 95–97%. The kinetic evaluation of the oil release of the beads treated with ultrasound (UTS) showed a higher k1 value of the Ritger–Peppas model than that without ultrasonication (non-UTS), indicating that the oil release rate from the beads was faster. The R/F value from the Peppas–Sahlin model of the beads treated with UTS was smaller than that of the non-UTS model, revealing that the release of bioactive compounds from the UTS-treated beads was diffusion-controlled rather than due to a relaxation mechanism. This study suggests the potential utilization of UTS for controlling the bioactive compound release rate.

Improving the thermal stability of natural bioactive ingredients via encapsulation technology

Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by acting on body tissues or cells. Nowadays, with increasing levels of knowledge, consumers prefer foods that can provide bioactives beside the necessary nutrients (e.g., vitamins, essential fatty acids and minerals). However, an important barrier for incorporating bioactives into foods is their low thermal stability. Nevertheless, thermal processing is widely used by the food industries to achieve food safety and desired texture. The aim of this work is to give an overview of encapsulation technology to improve thermal stability of bioactives incorporated into different food products. Almost all thermal analysis and non-thermal methods in the literature suggest that incorporation of bioactives into different walls can effectively improve the thermal stability of bioactives. The level of such thermal enhancement depends on the strength of the bioactive interaction and wall molecules. Furthermore, contradictory results have been reported in relation to the effect of encapsulation technique using the same wall on thermal stability of bioactives. To date, the potential to increase the thermal resistance of various bioactives by gums, carbohydrates, and proteins have been extensively studied. However, further studies on the comparison of walls and encapsulation methods to form thermally stable carriers seem to be needed. In this regard, the same nature of bioactives and the specific protocol in the report of study results should be considered to compare the data and select the optimum conditions of encapsulation to achieve maximum thermal stability.

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.

Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability

Emulsions containing shrimp oil (SO) at varying amounts were prepared in the presence of red kidney bean protein isolate (KBPI) and κ-carrageenan (KC) at a ratio of 1:0.1 (w/w). The emulsions were subjected to ultrasonication and high-pressure microfluidization to assist the encapsulation process. For each sample, ultrasonication was carried out for 15 min in continuous mode at 80% amplitude, whereas high-pressure microfluidization was operated at 7000 psi for 10 min. Ultrasonicated and microfluidized emulsions were finally spray-dried to prepare KBPI-KC-SO microcapsules. Moderate to high encapsulation efficiency (EE) ranging from 43.99 to 89.25% of SO in KPBI-KC-SO microcapsules was obtained and the microcapsules had good flowability. Particle size, PDI and zeta potential of KBPI-KC-SO microcapsules were 2.58–6.41 µm, 0.32–0.40 and −35.95–−58.77 mV, respectively. Scanning electron microscopic (SEM) images visually demonstrated that the wall material/SO ratio and the emulsification method (ultrasonication vs microfluidization) had an impact on the size, shape and surface of the KBPI-KC-SO microcapsules. Encapsulation of SO in microcapsules was validated empirically using Fourier transform infrared (FTIR) analysis. Encapsulation of SO in KBPI-KC microcapsules imparted superior protection against oxidative deterioration of SO as witnessed by the higher retention of polyunsaturated fatty acids (PUFAs) and astaxanthin when compared to unencapsulated SO during extended storage at room temperature.

Low-frequency ultrasound-assisted esterification of Bixa orellana L. seed starch with octenyl succinic anhydride

This study aimed to evaluate the impact of the ultrasound intensity (0, 5, 10, and 20 W/cm²) on the esterification of annatto (Bixa orellana L.) seed starch with octenyl succinic anhydride (OSA) employing a short processing time (5 min) to produce a novel emulsifier. OSA-esterified annatto seed starches were examined according to their degree of substitution (DS), amylose content, granule size distribution, microstructure, and X-ray diffractogram. Also, the performance of the OSA-modified annatto seed starch to stabilize colloidal systems was compared to commercial samples of OSA-modified starches. For this, annatto seed oil-in-water emulsions were produced and characterized according to their droplet size distribution, microstructure, and kinetic stability. Increasing ultrasound intensity from 5 W/cm² to 20 W/cm², DS values reached up to 0.139 ± 0.031. Likewise, these treatments yielded approximately 1.24-1.36 times more amylose content than the sample without ultrasound application. Most of the starch granules presented smooth surfaces without visible fissures. The higher ultrasound intensity hindered the aggregation of starch granules, thus forming well-defined elliptical particles. On the other hand, the increase of the ultrasound intensity did not change Brouckere mean diameter of the starch granules. No significant qualitative differences were seen in the X-ray diffractograms in terms of diffraction angle and peak intensity, indicating that the main functional characteristics of starches were not altered with ultrasound treatment. Furthermore, modified annatto starch was able to stabilize annatto seed oil-in-water emulsions. When compared to two commercial modified starches, OSA-esterified annatto starch produced a colloidal system with a larger Sauter mean diameter (14 ± 2 μm). However, the emulsion stabilized with modified annatto starch was more kinetically stable during the storage time in comparison to those stabilized with commercial starches.

Effect of Ultrasound-Assisted Solvent Enzymatic Extraction on Fatty Acid Profiles, Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Elaeagnus mollis Oil

Elaeagnus mollis oil extracted from the nuts of Elaeagnus mollis Diels can be used in food and pharmaceutical applications due to its excellent nutritional value. An ultrasound-assisted solvent enzymatic extraction (UASEE) method was used to extract oil from Elaeagnus mollis Diels with n-hexane solvent (1:11.6 g/mL) and 1.1% (w/w) mixed enzymes (neutral protease:hemicellulase:pectinase = 1:1:1, w/w/w). The physicochemical properties, fatty acid profile, bioactive compounds, antioxidant activity, morphology, and thermal stability of UASEE oil were investigated and compared with soxhlet extraction (SE) oil and cold pressing (CP) oil. The UASEE oil exhibited a higher content of unsaturated fatty acids (93.96 ± 0.28%), total tocopherols and tocotrienols (147.32 ± 2.19 mg/100 g), total phytosterols (261.78 ± 5.74 mg/100 g), squalene (96.75 ± 0.31 mg/100 g), total phenolic content (84.76 ± 2.37 mg GAE/kg), and antioxidant activity (12.52 ± 0.28 mg/mL) than SE and CP oil. The lower peroxide value and acid value in UASEE oil indicated its better quality and lower likelihood of rancidity. The oil obtained using UASEE had higher thermal stability as well, as indicated by thermogravimetric analysis. Scanning electron microscopy (SEM) showed that the UASEE process causes damage to cell walls, and the leakage of substances in the cells facilitates extraction in the following step. Thus, UASEE is a promising processing method for the extraction of Elaeagnus mollis oil.

Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process

BACKGROUND

Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages. This manuscript focuses on the drying stage of the encapsulation process. Its objective was to study the encapsulation of fish oil with soy proteins by emulsification and lyophilization and compare microparticles characteristics with those processed identically but spray dried.

RESULTS

Microparticles with different protein/oil ratios were prepared by emulsification and lyophilization. Soy proteins encapsulated fish oil in matrix-type microcapsules masking its typical odor and oily appearance. Microparticles dried by lyophilization showed a better solid recovery but lower encapsulation efficiency than those spray dried. Increasing protein/oil mass ratio of initial formulations seemed to favor initial lipid oxidation, but these differences were not appreciated when analyzing the oxidative stability over time (measured by Rancimat test). Porous structure and large surface area of lyophilized samples would favor oxygen easy penetration and exposition to free radicals, increasing lipid oxidation over time, while spray dried microparticles showed a good oxidative stability over time, like that of free oil.

CONCLUSION

Drying processes were determinants in the morphology of microcapsules, the efficiency of encapsulation and protection exerted on the oil. Although emulsifying and drying processes caused certain initial oil oxidation, soy proteins managed to mask fish oil flavors and spray dried systems showed a good perspective of oxidative stability of fish oil over time, better than that of lyophilized microparticles. © 2021 Society of Chemical Industry.

Physical aspects of orange essential oil-contaning particles after vacuum spray drying processing

Vaccum spray drying has been shown as an alternative for drying sensitive compounds at lower temperatures than the conventional spray drying. Here, powders produced by both processes are compared considering their physical aspects and storage conditions. Orange essential oil-containing particles were produced by spray drying (190 °C/90 °C) and by vacuum spray drying (30 °C). The particles produced by vacuum spray dryer presented lower porosity and lower water adsorption than spray dried particles. Particles produced by both processes presented amorphous characteristics and no interaction between the wall material and encapsulated oil was observed. However, a lower oxidative stability during accelerated shelf life tests, in a period of 48 h, which can be related to the enhancement of oil retention. This study has significance for understanding the effect of the pressure and temperature over sensitive compounds and structural changes in the particles.

Low-Frequency Ultrasound Coupled with High-Pressure Technologies: Impact of Hybridized Techniques on the Recovery of Phytochemical Compounds

The coupling of innovative technologies has emerged as a smart alternative for the process intensification of bioactive compound extraction from plant matrices. In this regard, the development of hybridized techniques based on the low-frequency and high-power ultrasound and high-pressure technologies, such as supercritical fluid extraction, pressurized liquids extraction, and gas-expanded liquids extraction, can enhance the recovery yields of phytochemicals due to their different action mechanisms. Therefore, this paper reviewed and discussed the current scenario in this field where ultrasound-related technologies are coupled with high-pressure techniques. The main findings, gaps, challenges, advances in knowledge, innovations, and future perspectives were highlighted.

Value-added application of Platycodon grandiflorus (Jacq.) A.DC. roots (PGR) by ultrasound-assisted extraction (UAE) process to improve physicochemical quality, structural characteristics and functional properties

Platycodon grandiflorus (Jacq.) A.DC. roots (PGR), a Chinese herb with medicinal and edible value, was powdered by freeze drying (FD) and spray drying (SD) after maceration extraction (ME) or ultrasound-assisted extraction (UAE) to develop a new functional food product. Four PGR powders were obtained namely ME-FD, ME-SD, UAE-FD, and UAE-SD and their powder quality, structural properties, and functionalities were evaluated. UAE-FD powder had the highest powder recovery (85.3 ± 5.79%) and also presented better hydration properties due to the larger particle size compared with other three PGR powders. Four PGR powders exhibited similar thermal decomposition process, molecular structure, amorphous characteristics, amino acids composition, and taste profiles. Furthermore, the UAE-FD PGR powders presented the highest Platycodin D (3.68 ± 0.04 mg/g), total phenolic (2.84 ± 0.11 mg GAE/g), and total flavonoids content (2.11 ± 0.14 mg RE/g), resulting in best antioxidant activity (58.67 ± 2.42 μmol Trolox/g). Therefore UAE-FD is an environment-friendly technique for the production of functional PGR powder with improved nutritional and redispersion properties.

Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development

The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.

Influence of the Location of Ascorbic Acid in Walnut Oil Spray-Dried Microparticles with Outer Layer on the Physical Characteristics and Oxidative Stability

Purified walnut oil (PWO) microparticles with Capsul® (C, encapsulating agent), sodium alginate (SA) as outer layer and ascorbic acid (AA) as oxygen scavenger were obtained by spray drying using a three-fluid nozzle. AA was incorporated in the inner infeed (PWO-C(AA)/SA), in the outer infeed (PWO-C/SA(AA)) and in both infeed (PWO-C(AA)/SA(AA)). PWO-C(AA)/SA (4.56 h) and POW-C(AA)/SA(AA) (2.60 h) microparticles showed higher induction period than POW-C/SA(AA) (1.17 h), and lower formation of triacylglycerol dimers and polymers during storage (40 °C). Therefore, AA located in the inner infeed improved the oxidative stability of encapsulated PWO by removing the residual oxygen. AA in the SA outer layer did not improve the oxidative stability of encapsulated PWO since oxygen diffusion through the microparticles was limited and/or AA weakened the SA layer structure. The specific-location of AA (inner infeed) is a strategy to obtain stable spray-dried polyunsaturated oil-based microparticles for the design of foods enriched with omega-3 fatty acids.

Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability

The aim of this study was to evaluate the effects of non-thermal and thermal high-intensity ultrasound (HIUS) treatment on the microbial and enzymatic inactivation, physicochemical properties, and kinetic stability of the raw milk by applying different energy densities (1, 3, 5, and 7 kJ/mL). Two HIUS treatments were evaluated based on different nominal powers, named HIUS-A and HIUS-B, using 100 W and 475 W, respectively. HIUS-A treatment was non-thermal processing while HIUS-B was a thermal treatment only for the energy densities of 5 and 7 kJ/mL since the final temperature was above 70 °C. The HIUS-B treatment showed to be more efficient. Log reductions up to 3.9 cycles of aerobic mesophilic heterotrophic bacteria (AMHB) were achieved. Significant reductions of the fat globule size, with diameters lower than 1 µm, better color parameters, and kinetic stability during the storage were observed. Also, HIUS-B treatment inactivated the alkaline phosphatase and lactoperoxidase. The HIUS-B treatment at 3 kJ/mL worked below 57 °C being considered a border temperature since it did not cause unwanted physicochemical effects. Furthermore, a microbial inactivation of 1.8 ± 0.1 log cycles of AMHB was observed. A proper inactivation of only the Alkaline phosphatase and a significant reduction of the fat globules sizes, which kept the milk kinetically stable during storage was achieved.

Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion

Natural emulsifiers such as soybean lipophilic protein (SLP) show potential as delivery systems for hydrophobic bioactive components such as vitamin E; however, the solubility of SLP is limited by its high lipid content. This study evaluated the effects of various ultrasonic conditions on the structure and properties of SLP. Using an emulsion of modified SLP, the carrier properties and in vitro digestion and release properties for vitamin E were evaluated. Biochemical and spectroscopic analyses indicated that the ultrasonic treatment mainly changed the secondary and tertiary structures of SLP. Furthermore, appropriate ultrasonic conditions significantly improved the solubility and emulsifying properties of SLP, with the highest emulsion stability and SLP encapsulation efficiency obtained using an ultrasonic power of 240 W for 20 min. An in vitro digestion simulation revealed that the emulsion prepared by ultrasonic modification of SLP was an effective delivery system for vitamin E. In particular, the emulsion protected the biological activity of vitamin E while significantly increasing the rate of lipid digestion and the bioavailability of vitamin E. These results indicate that the ultrasonically modified SLP can be used to prepare a stable emulsion for encapsulating vitamin E, which provides a new approach for the delivery of hydrophobic bioactive components.

High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage

This study evaluated the influence of the high-intensity ultrasound (HIUS) technology on the quality parameters of a model dairy beverage (chocolate whey beverage), operating under the same energy density (5000 J/mL), but applied at different ways. Two processes were performed varying nominal power and processing time: HIUS-A (160 W and 937 s), and HIUS-B (720 W and 208 s). Our objective was to understand how different modes of application of the same HIUS energy density could influence the microstructure, droplet size distribution, zeta potential, phase separation kinetic, color parameters and mineral profile of the chocolate whey beverage. The results demonstrated that the different modes of application of the same HIUS energy density directly influenced the final quality of the product, resulting in whey beverages with distinct physical and microstructural characteristics. The HIUS-B processing was characterized as a thermal processing, since the final processing temperature reached 71 °C, while the HIUS-A processing was a non-thermal process, reaching a final temperature of 34 °C. Moreover, HIUS-B process greatly reduced the droplet size and increased the lightness value in relation to the HIUS-A processing. Both treatments resulted in whey beverages with similar phase separation kinetics and were more stable than the untreated sample. The HIUS processes did not modify the mineral content profile. Overall, the study emphasizes the versatility of the HIUS technology, highlighting that the processing must not be based only on the applied energy density, since different powers and processing times produce dairy beverages with distinct characteristics.