1
|
Santamaría E, Lizarreta N, Vílchez S, González C, Maestro A. Formation of Microcapsules of Pullulan by Emulsion Template Mechanism: Evaluation as Vitamin C Delivery Systems. Gels 2024; 10:355. [PMID: 38920902 PMCID: PMC11202853 DOI: 10.3390/gels10060355] [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: 04/29/2024] [Revised: 05/16/2024] [Accepted: 05/19/2024] [Indexed: 06/27/2024] Open
Abstract
Pullulan is a polysaccharide that has attracted the attention of scientists in recent times as a former of edible films. On the other hand, its use for the preparation of hydrogels needs more study, as well as the formation of pullulan microcapsules as active ingredient release systems for the food industry. Due to the slow gelation kinetics of pullulan with sodium trimetaphosphate (STMP), capsules cannot be formed through the conventional method of dropping into a solution of the gelling agent, as with other polysaccharides, since the pullulan chains migrate to the medium before the capsules can form by gelation. Pullulan microcapsules have been obtained by using inverse water-in-oil emulsions as templates. The emulsion that acts as a template has been characterized by monitoring its stability and by optical microscopy, and the size of the emulsion droplets has been correlated with the size of the microcapsules obtained, demonstrating that it is a good technique for their production. Although some flocs of droplets form, these remain dispersed during the gelation process and two capsule size distributions are obtained: those of the non-flocculated droplets and the flocculated droplets. The microcapsules have been evaluated as vitamin C release systems, showing zero-order release kinetics for acidic pH and Fickian mechanism for neutral pH. On the other hand, the microcapsules offer good protection of vitamin C against oxidation during an evaluation period of 14 days.
Collapse
Affiliation(s)
- Esther Santamaría
- Chemical Engineering and Analytical Chemistry Department, Faculty of Chemistry, Universitat de Barcelona, Marti i Franques, 1, 08028 Barcelona, Spain
- INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921 Santa Coloma de Gramenet, Spain
| | - Naroa Lizarreta
- Chemical Engineering and Analytical Chemistry Department, Faculty of Chemistry, Universitat de Barcelona, Marti i Franques, 1, 08028 Barcelona, Spain
| | - Susana Vílchez
- Institute of Advanced Chemistry of Catalonia, Consejo Superior de Investigaciones Científicas (IQAC-CSIC) and Networking Research Center on Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), Jordi Girona, 18-26, 08034 Barcelona, Spain
| | - Carme González
- Chemical Engineering and Analytical Chemistry Department, Faculty of Chemistry, Universitat de Barcelona, Marti i Franques, 1, 08028 Barcelona, Spain
- INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921 Santa Coloma de Gramenet, Spain
| | - Alicia Maestro
- Chemical Engineering and Analytical Chemistry Department, Faculty of Chemistry, Universitat de Barcelona, Marti i Franques, 1, 08028 Barcelona, Spain
- INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921 Santa Coloma de Gramenet, Spain
| |
Collapse
|
2
|
Zhang M, Zhou N, Zhao L, Zhao L. Black rice anthocyanins nanoparticles based on bovine serum albumin and hyaluronic acid: Preparation, characterization, absorption and intestinal barrier function protection in Caco-2 monolayers. Int J Biol Macromol 2024; 267:131325. [PMID: 38604425 DOI: 10.1016/j.ijbiomac.2024.131325] [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: 11/30/2023] [Revised: 03/29/2024] [Accepted: 03/30/2024] [Indexed: 04/13/2024]
Abstract
Black rice anthocyanins (BRA) nanoparticles (NPs) were prepared using hyaluronic acid (HA), oxidized hyaluronic acid (OHA) and bovine serum albumin (BSA) to enhance the absorption and bioactivity of anthocyanins (ACNs). Results showed that HA/OHA-BSA-BRA NPs had a spherical morphology and excellent dispensability, with hydrated radius ~ 500 nm, zeta potential ~ - 30 mV, and encapsulation efficiency ~21 %. Moreover, using in vitro gastrointestinal release assay, we demonstrated that both BRA-loaded NPs exhibited effective controlled release properties of ACNs, significantly enhancing the accessibility of ACNs to the intestine. Cellular experiments showed that both two NPs had good biocompatibility and increased uptake of BRA. Furthermore, in comparison to the free BRA group, both BRA NPs groups significantly decreased the TEER value and increased the expression of tight junction proteins (Claudin 1, Occludin and ZO-1) in Caco-2 cell monolayers with LPS-induced damage. Therefore, our study demonstrated that HA/OHA-BSA-BRA NPs are promising carriers of ACNs and can effectively prevent the LPS-induced intestinal barrier injury in vitro.
Collapse
Affiliation(s)
- Mingxin Zhang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, 100048, China
| | - Na Zhou
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, 100048, China
| | - Lei Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, 100048, China.
| | - Liang Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, 100048, China.
| |
Collapse
|
3
|
Ronca CL, Duque-Soto C, Samaniego-Sánchez C, Morales-Hernández ME, Olalla-Herrera M, Lozano-Sánchez J, Giménez Martínez R. Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain's Olive Oil Production. Foods 2024; 13:1036. [PMID: 38611342 PMCID: PMC11012209 DOI: 10.3390/foods13071036] [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: 03/01/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Lyophilized plant-origin extracts are rich in highly potent antioxidant polyphenols. In order to incorporate them into food products, it is necessary to protect these phytochemicals from atmospheric factors such as heat, light, moisture, or pH, and to enhance their bioavailability due to their low solubility. To address these challenges, recent studies have focused on the development of encapsulation techniques for antioxidant compounds within polymeric structures. In this study, lyophilized olive leaf extracts were microencapsulated with the aim of overcoming the aforementioned challenges. The method used for the preparation of the studied microparticles involves external ionic gelation carried out within a water-oil (W/O) emulsion at room temperature. HPLC analysis demonstrates a high content of polyphenols, with 90% of the bioactive compounds encapsulated. Meanwhile, quantification by inductively coupled plasma optical emission spectroscopy (ICP-OES) reveals that the dried leaves, lyophilized extract, and microencapsulated form contain satisfactory levels of macro- and micro-minerals (calcium, potassium, sodium). The microencapsulation technique could be a novel strategy to harness the polyphenols and minerals of olive leaves, thus enriching food products and leveraging the antioxidant properties of the polyphenolic compounds found in the lyophilized extract.
Collapse
Affiliation(s)
- Carolina L. Ronca
- Department of Pharmacy, University of Federico II of Naples, 80138 Naples, Italy;
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Carmen Duque-Soto
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Cristina Samaniego-Sánchez
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | | | - Manuel Olalla-Herrera
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Jesús Lozano-Sánchez
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Rafael Giménez Martínez
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| |
Collapse
|
4
|
Benković M, Laljak I, Valinger D, Jurina T, Sokač Cvetnić T, Gajdoš Kljusurić J, Jurinjak Tušek A. Comparison of the Adsorption and Desorption Dynamics of Biological Molecules on Alginate Hydrogel Microcapsules-The Case of Sugars, Polyphenols, and Proteins. Gels 2024; 10:201. [PMID: 38534619 DOI: 10.3390/gels10030201] [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: 02/20/2024] [Revised: 03/12/2024] [Accepted: 03/13/2024] [Indexed: 03/28/2024] Open
Abstract
The aim of this work was to analyze and compare the adsorption and desorption processes of carbohydrates (glucose as a model molecule), polyphenols (gallic acid as a model molecule), and proteins (bovine serum albumin, BSA as a model molecule) on alginate microcapsules. The adsorption and desorption processes were described by mathematical models (pseudo-first-order, pseudo-second-order, and Weber-Morris intraparticle diffusion model for adsorption, and first-order, Korsmeyer-Peppas, and the Higuchi model for desorption) in order to determine the dominant mechanisms responsible for both processes. By comparing the values of adsorption rate (k2) and initial adsorption rate (h0) based on the pseudo-first-order model, the lowest values were recorded for BSA (k1 = 0.124 ± 0.030 min-1), followed by glucose (k1 = 0.203 ± 0.041 min-1), while the model-obtained values for gallic acid were not considered significant at p < 0.05. For glucose and gallic acid, the limiting step of the adsorption process is the chemical sorption of substances, and the rate of adsorption does not depend on the adsorbate concentration, but depends on the capacity of the hydrogel adsorbent. Based on the desorption rates determined by the Korsmeyer-Peppas model (k), the highest values were recorded for gallic acid (k = 3.66236 ± 0.20776 g beads/mg gallic acid per min), followed by glucose (k = 2.55760 ± 0.16960 g beads/mg glucose per min) and BSA (k = 0.78881 ± 0.11872 g beads/mg BSA per min). The desorption process from alginate hydrogel microcapsules is characterized by the pseudo Fickian diffusion mechanism.
Collapse
Affiliation(s)
- Maja Benković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Izvorka Laljak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Davor Valinger
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Tamara Jurina
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Tea Sokač Cvetnić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ana Jurinjak Tušek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| |
Collapse
|
5
|
Didar Z. Characterization of white chocolate enriched with co-encapsulated Lactobacillus acidophilus ( La-5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion. Food Sci Nutr 2024; 12:890-906. [PMID: 38370043 PMCID: PMC10867508 DOI: 10.1002/fsn3.3805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 02/20/2024] Open
Abstract
This research focused on the production of a new kind of probiotic chocolate containing co-encapsulated Lactobacillus acidophilus (La-5) bacteria and rose hip shell fruit extract. Several properties of chocolate samples, including rheological, textural, thermal properties, particle size distribution, color indices, total phenolic and anthocyanin magnitude, antioxidant potential, and Raman spectroscopy were performed. The prepared white chocolates were assessed for the survival of the probiotic cell and the stability of anthocyanins and phenolic components in different storage times (until 90 days) and different storage temperatures (at 4 and 25°C). Observations imply that both temperature and duration of storage had an impact on the extent of survival of probiotics as well as stability of total phenolic content (TPC) and anthocyanin content (p < .05). During in vitro gastrointestinal circumstances, the extent of survival of L. acidophilus, in two chocolate matrixes, was assessed. At the end of gastric and intestinal condition, the log of viable cells was 7 and 6, respectively. The magnitude of the bioaccessibility of anthocyanin and phenolic components was 81% and 78%, respectively. Sensory evaluation affirmed that there was no remarkable variation between samples in terms of overall acceptance.
Collapse
Affiliation(s)
- Zohreh Didar
- Department of Food Science and Technology, Neyshabur BranchIslamic Azad UniversityNeyshaburIran
| |
Collapse
|
6
|
Pereira Silveira M, Lucas Chaves Almeida F, Dutra Alvim I, Silvia Prata A. Encapsulation of pomegranate polyphenols by ionic gelation: Strategies for improved retention and controlled release. Food Res Int 2023; 174:113590. [PMID: 37986529 DOI: 10.1016/j.foodres.2023.113590] [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: 05/26/2023] [Revised: 10/12/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
This study aimed at producing pectin hydrogel beads by ionic gelation proce to carry pomegranate extract (PE) evaluating approaches to increase its retention and protect the polyphenols from environmental conditions that interfere in the stability and color of these compounds, such as the pH of the medium. Several strategies were tested to reduce the mass transfer and consequently increase its retention. The insertion of a filler (gelatinized starch), the employment of different concentrations from the external environment, the adsorption using blank pectin-starch beads, and the electrostatic coating using chitosan were performed. The release of entrapped compounds over time was employed to evaluate the release pattern of PE in water media. Diffusion coefficients calculated from these experiments were then used to estimate the PE release behavior. The encapsulation efficiency (EE) was significantly improved (42 % to 101 %) when equalizing the concentration of the external medium with that from the beads formulation. Furthermore, the increase in the PE concentration was proportional to the rise in the mechanical strength (MS) of the beads which indicates a modification of internal structure due to the presence of polyphenols. The adsorption was efficient in entrapping the active compound, and despite the high PE content observed for all beads (average value of 2960.26 mg of gallic acid equivalent/100 g sample), they had the lowest diffusion coefficient from the release in water media. Finally, the coating was able to reduce the release rate in most of the tests (DAB uncoated = 0.5 DAB coated), however, during the electrostatic deposition a loss of about 32 % of the phenolic compounds in the chitosan solution was observed which led to a reduced EE. Despite the obtention of retarded release, coating studies need to be improved. Some adjustments in the execution of this technique are necessary so that the losses are reduced and the process becomes viable for the use of beads in food.
Collapse
Affiliation(s)
- Mariana Pereira Silveira
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil.
| | - Francisco Lucas Chaves Almeida
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil
| | - Izabela Dutra Alvim
- Center for Technology of Cereals and Chocolates, Institute of Food Technology (ITAL) - Campinas, São Paulo, Brazil
| | - Ana Silvia Prata
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil
| |
Collapse
|
7
|
Milivojević M, Popović A, Pajić-Lijaković I, Šoštarić I, Kolašinac S, Stevanović ZD. Alginate Gel-Based Carriers for Encapsulation of Carotenoids: On Challenges and Applications. Gels 2023; 9:620. [PMID: 37623075 PMCID: PMC10454207 DOI: 10.3390/gels9080620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/22/2023] [Accepted: 07/25/2023] [Indexed: 08/26/2023] Open
Abstract
Sodium alginate is one of the most interesting and the most investigated and applied biopolymers due to its advantageous properties. Among them, easy, simple, mild, rapid, non-toxic gelation by divalent cations is the most important. In addition, it is abundant, low-cost, eco-friendly, bio-compatible, bio-adhesive, biodegradable, stable, etc. All those properties were systematically considered within this review. Carotenoids are functional components in the human diet with plenty of health benefits. However, their sensitivity to environmental and process stresses, chemical instability, easy oxidation, low water solubility, and bioavailability limit their food and pharmaceutical applications. Encapsulation may help in overcoming these limitations and within this review, the role of alginate-based encapsulation systems in improving the stability and bioavailability of carotenoids is explored. It may be concluded that all alginate-based systems increase carotenoid stability, but only those of micro- and nano-size, as well as emulsion-based, may improve their low bioaccessibility. In addition, the incorporation of other biopolymers may further improve encapsulation system properties. Furthermore, the main techniques for evaluating the encapsulation are briefly considered. This review critically and profoundly explains the role of alginates in improving the encapsulation process of carotenoids, suggesting the best alternatives for those systems. Moreover, it provides a comprehensive cover of recent advances in this field.
Collapse
Affiliation(s)
- Milan Milivojević
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Aleksandra Popović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Ivana Pajić-Lijaković
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Ivan Šoštarić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Stefan Kolašinac
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | | |
Collapse
|
8
|
Budin AC, Takano LV, Alvim ID, de Moura SC. Stability of yerba mate extract, evaluation of its microencapsulation by ionic gelation and fluidized bed drying. Heliyon 2023; 9:e16611. [PMID: 37287610 PMCID: PMC10241854 DOI: 10.1016/j.heliyon.2023.e16611] [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: 11/21/2022] [Revised: 05/09/2023] [Accepted: 05/22/2023] [Indexed: 06/09/2023] Open
Abstract
Studies show that yerba mate (Ilex paraguariensis) has high antioxidant capacity occasioned by its high contents of total phenolic compounds. Microencapsulation, specifically ionic gelation, since it does not use heating during process, is considered as an alternative for preserving and applying the extract. The purpose of this study was to evaluate general characteristics and stability of hydroalcoholic extract of yerba mate, conduct the extract microencapsulation by ionic gelation followed by microparticle fluidized bed drying. The extract was evaluated for color stability, total phenolic compounds, and antioxidant activity for nine weeks and at three temperatures (5, 15, and 25 °C). From the extract, a double emulsion (W/O/W), generation of microparticles (ionic gelation by dripping), and fluidized bed drying were conducted. The extract had 32912.55 mg GAE/100 g of phenolic compounds and 2379.49 μmol TE/g of antioxidant activity. The main compound observed was chlorogenic acid (5-CQA) with 0.35 ± 0.01 g/100 mL. In the stability study, the temperature was observed to influence in phenolic compounds reduction, as well as in total color difference of the extract. Double emulsion has shown to be stable and appropriate for use. The values of microparticles total phenolic compounds and antioxidant activity were 423.18 ± 8.60 mg GAE/100 g and 21.17 ± 0.24 μmol TE/g, respectively. After drying, the moisture of microparticles was reduced from 79.2% to 19%. The extract had high total phenolic compound content and high antioxidant activity. Storage at the lowest temperature (5 °C) assured better preservation of extract total phenolic compounds. The dried microparticles showed content of total phenolic compounds and antioxidant activity with potential for commercialization and future application in food matrices.
Collapse
Affiliation(s)
- Ana Caroline Budin
- Postgraduate Program in Food Science and Technology Institute of Food Technology, Brasil Avenue, 2880, P.O. Box 139, 13070-178, Campinas, Brazil
| | | | - Izabela D. Alvim
- Bakery and Confectionary Technology Center, Institute of Food Technology, Brasil Avenue, 2880, P.O. Box 139, 13070-178, Campinas, Brazil
| | - Sílvia C.S.R. de Moura
- Fruit and Vegetable Technology Center, Institute of Food Technology, Brasil Avenue, 2880, P.O. Box 139, 13070-178, Campinas, Brazil
| |
Collapse
|
9
|
Pedrali D, Scarafoni A, Giorgi A, Lavelli V. Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation. Antioxidants (Basel) 2023; 12:1192. [PMID: 37371922 PMCID: PMC10295361 DOI: 10.3390/antiox12061192] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/15/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
Encapsulation of antioxidants in hydrogels, i.e., three-dimensional networks that retain a significant fraction of water, is a strategy to increase their stability and bioaccessibility. In fact, low oxygen diffusivity in the viscous gelled phase decreases the rate of oxidation. Moreover, some hydrocolloids such as alginate and whey proteins provide a pH-dependent dissolution mechanism, allowing the retention of encapsulated compounds in the gastric environment and their release in the intestine, where they can be absorbed. This paper reviews the information on alginate-whey protein interactions and on the strategies to use binary mixtures of these polymers for antioxidant encapsulation. Results showed that alginate and whey proteins strongly interact, forming hydrogels that can be modulated by alginate molecular mass, mannuronic acid: guluronic acid ratio, pH, Ca2+ or transglutaminase addition. Hydrogels of alginate and whey proteins, in the forms of beads, microparticles, microcapsules, and nanocapsules, generally provide better encapsulation efficiency and release properties for antioxidants with respect to the hydrogel of alginate alone. The main challenges for future studies are to extend knowledge on the interactions among three components, namely alginate, whey proteins, and the encapsulated bioactive compounds, and to investigate the stability of these structures under food processing conditions. This knowledge will represent the rationale basis for the development of structures that can be tailored to specific food applications.
Collapse
Affiliation(s)
- Davide Pedrali
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy;
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Anna Giorgi
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy;
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| |
Collapse
|
10
|
Popescu L, Cojocari D, Ghendov-Mosanu A, Lung I, Soran ML, Opriş O, Kacso I, Ciorîţă A, Balan G, Pintea A, Sturza R. The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt. Antioxidants (Basel) 2023; 12:antiox12040893. [PMID: 37107268 PMCID: PMC10135706 DOI: 10.3390/antiox12040893] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/30/2023] [Accepted: 03/31/2023] [Indexed: 04/08/2023] Open
Abstract
The article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants—Satureja hortensis L. (SE) and Rosmarinus officinalis L. (RE), encapsulated in alginate, on—yogurt properties. The encapsulation efficiency was controlled by FTIR and SEM analysis. In both extracts, the individual polyphenol content was determined by HPLC–DAD–ESI-MS. The total polyphenol content and the antioxidant activity were spectrophotometrically quantified. The antimicrobial properties of SE and RE against gram-positive bacteria (Bacillus cereus, Enterococcus faecalis, Staphylococcus aureus, Geobacillus stearothermophilus), gram-negative bacteria (Escherichia coli, Acinetobacter baumannii, Salmonella abony) and yeasts (Candida albicans) were analyzed in vitro. The encapsulated extracts were used to prepare the functional concentrated yogurt. It was established that the addition of 0.30–0.45% microencapsulated plant extracts caused the inhibition of the post-fermentation process, the improvement of the textural parameters of the yogurt during storage, thus the shelf life of the yogurt increased by seven days, compared to the yogurt simple. Mutual information analysis was applied to establish the correlation between the concentration of the encapsulated extracts on the sensory, physical-chemical, and textural characteristics of the yogurt.
Collapse
Affiliation(s)
- Liliana Popescu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Daniela Cojocari
- Department of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Bd., MD-2004 Chisinau, Moldova
| | - Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Ildiko Lung
- Department of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania
| | - Maria-Loredana Soran
- Department of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania
| | - Ocsana Opriş
- Department of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania
| | - Irina Kacso
- Department of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania
| | - Alexandra Ciorîţă
- Department of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania
- Faculty of Biology and Geology, Babes-Bolyai University, 5–7 Clinicilor, 400006 Cluj-Napoca, Romania
| | - Greta Balan
- Department of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Bd., MD-2004 Chisinau, Moldova
| | - Adela Pintea
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Manastus St., 400374 Cluj-Napoca, Romania
| | - Rodica Sturza
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| |
Collapse
|
11
|
Mazza KEL, Costa AMM, da Silva JPL, Alviano DS, Bizzo HR, Tonon RV. Microencapsulation of marjoram essential oil as a food additive using sodium alginate and whey protein isolate. Int J Biol Macromol 2023; 233:123478. [PMID: 36736518 DOI: 10.1016/j.ijbiomac.2023.123478] [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: 10/28/2022] [Revised: 01/18/2023] [Accepted: 01/25/2023] [Indexed: 02/03/2023]
Abstract
Encapsulation techniques are generally used to preserve the volatile compounds of essential oils. This study aimed to evaluate the influence of process variables on the microencapsulation of marjoram essential oil (MEO) (Origanum majorana L.) by ionic gelation. The effect of sodium alginate concentration (0.5-2 g/100 mL), emulsifier concentration (0.5-2 g/100 mL whey protein isolate (WPI)), and cationic bath concentration (0.05-0.3 mol/L CaCl2) on the emulsions and beads properties were investigated, according to a rotatable central composite design. MEO chemical composition and antimicrobial activity were assessed. Emulsions were characterized for droplet size and viscosity, while the particles were analyzed for encapsulation efficiency, size and circularity, and morphology. High concentrations of alginate and WPI intensified the porous structure of the beads, reducing droplet mean diameter and encapsulation efficiency. High alginate concentrations also increased emulsion viscosity, affecting positively beads' circularity. The intermediate concentration of sodium alginate (1.25 g/100 mL), WPI (1.25 g/100 mL), and CaCl2 (0.175 mol/L) were selected as the most appropriate conditions to produce beads with satisfactory circularity and high encapsulation efficiency.
Collapse
Affiliation(s)
- Karen Elbert Leal Mazza
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal do Rio de Janeiro, Instituto de Química, Brazil
| | | | | | - Daniela Sales Alviano
- Laboratório de Estruturas de Superfície de Microrganismos, Universidade Federal do Rio de Janeiro, Instituto de Microbiologia, Brazil.
| | - Humberto Ribeiro Bizzo
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal do Rio de Janeiro, Instituto de Química, Brazil; Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
| | - Renata Valeriano Tonon
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal do Rio de Janeiro, Instituto de Química, Brazil; Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
| |
Collapse
|
12
|
Yang M, Zhao S, Zhao C, Cui J, Wang Y, Fang X, Zheng J. Caseinate-reinforced pectin hydrogels: Efficient encapsulation, desirable release, and chemical stabilization of (-)-epigallocatechin. Int J Biol Macromol 2023; 230:123298. [PMID: 36646343 DOI: 10.1016/j.ijbiomac.2023.123298] [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: 09/20/2022] [Revised: 01/04/2023] [Accepted: 01/12/2023] [Indexed: 01/15/2023]
Abstract
(-)-Epigallocatechin (EGC) has good health benefits, but its chemical stability is low. Pectin hydrogels have potential for the encapsulation and delivery of EGC, but they are limited by porous networks and poor mechanical properties. In this study, protein (whey protein isolate and caseinate)-reinforced pectin hydrogel beads (HBPEC-WPI and HBPEC-CAS) were developed to overcome these limitations. The results showed that HBPEC-CAS was a superior delivery system for EGC. HBPEC-CAS had a compact network structure, mainly because of the hydrogen bonds that formed between caseinate and pectin. Moreover, the EGC encapsulation efficiency of HBPEC-CAS (2.4%) reached 92.23 %; HBPEC-CAS (2.4%) could also delay the release of EGC in an aqueous environment, while ensuring its sufficient release in a simulated gastrointestinal environment. Notably, EGC was chemically stabilized in HBPEC-CAS (2.4%) during a 6-day storage period at 37 °C through the inhibition of its epimerization, oxidation, dimerization, and trimerization. The numerous hydroxyl groups in EGC readily interacted with the exposed amino acid residues in caseinate and created more protective sites. This study developed a strategy for protein-reinforced pectin hydrogel development and approaches for the protection of tea polyphenols; the findings offer useful insights for the tea-based food and beverage industry.
Collapse
Affiliation(s)
- Minke Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Shaojie Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jiefen Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yanqi Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| |
Collapse
|
13
|
Silveira MP, Almeida FLC, Andreola K, Alvim ID, Prata AS. Influence of composition on the internal diffusion mechanism of pectin–starch gel beads. J Appl Polym Sci 2022. [DOI: 10.1002/app.53570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Mariana Pereira Silveira
- Laboratory of Food Innovation, Department of Food Engineering and Technology, Faculty of Food Engineering University of Campinas (UNICAMP) – Campinas São Paulo Brazil
| | - Francisco Lucas Chaves Almeida
- Metabolic and Bioprocess Engineering Laboratory, Department of Food Engineering and Technology, Faculty of Food Engineering University of Campinas (UNICAMP) – Campinas São Paulo Brazil
| | - Kaciane Andreola
- Department of Chemical and Food Engineering Maua Institute of Technology (IMT) ‐ São Caetano do Sul São Paulo Brazil
| | - Izabela Dutra Alvim
- Cereal and Chocolate Technology Center Institute of Food Technology (ITAL) – Campinas São Paulo Brazil
| | - Ana Silvia Prata
- Laboratory of Food Innovation, Department of Food Engineering and Technology, Faculty of Food Engineering University of Campinas (UNICAMP) – Campinas São Paulo Brazil
| |
Collapse
|
14
|
Norcino LB, Mendes JF, Figueiredo JDA, Oliveira NL, Botrel DA, Mattoso LHC. Development of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.). Food Chem 2022; 391:133256. [PMID: 35623279 DOI: 10.1016/j.foodchem.2022.133256] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 04/25/2022] [Accepted: 05/17/2022] [Indexed: 11/27/2022]
Abstract
The aim of this study was to investigate the physicochemical, morphological, and gastrointestinal release properties of an anthocyanin-rich extract of grapes in alginate and pectin beads as carriers; the effects of ultrasonic gelation combined with emulsification were also investigated. In general, the alginate beads showed smaller size and more regular shape compared to pectin. The effect of emulsification combined with ionic gelation was more pronounced in the alginate beads and resulted in higher retention of anthocyanins, higher antioxidant capacity, and also allowed the best release profile during intestinal digestion. Thus, the simultaneous strategy could be an interesting delivery system and enhance the release of anthocyanins, providing an opportunity for the development of ingredients with different bioactive properties.
Collapse
Affiliation(s)
- Laís Bruno Norcino
- Department of Forest Sciences (DCF), Federal University of Lavras, Lavras 37200-900, MG, Brazil.
| | - Juliana Farinassi Mendes
- National Laboratory of Nanotechnology for Agriculture (LNNA), Embrapa Instrumentation, São Carlos 13560-970, SP, Brazil
| | | | - Natália Leite Oliveira
- Department of Food Science (DCA), Federal University of Lavras, Lavras 37200-900, MG, Brazil.
| | - Diego Alvarenga Botrel
- Department of Food Science (DCA), Federal University of Lavras, Lavras 37200-900, MG, Brazil.
| | | |
Collapse
|
15
|
Liu S, Fang Z, Ng K. Incorporating inulin and chitosan in alginate-based microspheres for targeted delivery and release of quercetin to colon. Food Res Int 2022; 160:111749. [DOI: 10.1016/j.foodres.2022.111749] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/24/2022] [Accepted: 07/26/2022] [Indexed: 01/04/2023]
|
16
|
Bhagya Raj G, Dash KK. Microencapsulation of betacyanin from dragon fruit peel by complex coacervation: Physicochemical characteristics, thermal stability, and release profile of microcapsules. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101882] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
17
|
Tavlasoglu M, Ozkan G, Capanoglu E. Entrapment of Black Carrot Anthocyanins by Ionic Gelation: Preparation, Characterization, and Application as a Natural Colorant in Yoghurt. ACS OMEGA 2022; 7:32481-32488. [PMID: 36120039 PMCID: PMC9475623 DOI: 10.1021/acsomega.2c03962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Accepted: 08/17/2022] [Indexed: 06/15/2023]
Abstract
Black carrot (BC) with its potential health benefits due to the greater amount of anthocyanins and the potent antioxidant activity could be utilized as a natural colorant. The objective of this study was the entrapment of BC anthocyanins by external ionic gelation technique within the biopolymer matrix including pectin, alginate, and the mixture of both. Beads were characterized in terms of entrapment efficiency (EE), morphology, total anthocyanin content, and antioxidant capacity measured by the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid assay. Furthermore, the color of the beads as well as yoghurt samples fortified with BC-containing beads were evaluated during storage at 4 °C for 4 weeks. While the EE for anthocyanins ranged between 47.3 and 96.6%, the antioxidant capacity changed from 50.4 to 97.7%. The maximum anthocyanin retention was found as 91.7% for 1% BC containing 1% pectin (P) + 1% alginate (A)-based beads after 4 weeks of storage. In addition, anthocyanin protection reached up to 62% and antioxidant capacity up to 55.6% in the fortified yoghurt samples containing A-based beads during storage. It is concluded that external ionic gelation could be a feasible method for BC anthocyanins due to its protective effect against acidic environment.
Collapse
|
18
|
Alkhatib H, Doolaanea AA, Assadpour E, Mohmad Sabere AS, Mohamed F, Jafari SM. Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111065] [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]
|
19
|
In Vitro Release of Anthocyanins from Microencapsulated Natal Plum (Carissa macrocarpa) Phenolic Extract in Alginate/Psyllium Mucilage Beads. Foods 2022; 11:foods11172550. [PMID: 36076736 PMCID: PMC9455463 DOI: 10.3390/foods11172550] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/17/2022] [Accepted: 08/20/2022] [Indexed: 11/17/2022] Open
Abstract
Natal plum (Carissa macrocarpa) contains anthocyanins, cyanidin 3-O-β-sambubioside (Cy-3-Sa), and cyanidin 3-O-glucoside (Cy-3-G) that possess great bioactive properties. During in vitro gastrointestinal digestion, Cy-3-Sa and Cy-3-G are highly sensitive to pH changes and have low bioaccessibility rates of 7.9% and 22%, respectively. This study aimed to therefore use microencapsulation techniques to improve the bioaccessibility of Cy-3-Sa and Cy-3-G. The crude anthocyanin-rich extract was extracted from freeze-dried Natal plum fruit using ultrasonic-assisted ethanol extraction. The anthocyanin-rich extract was encapsulated using the ionic gelation method. Four distinct carrier agents, namely sodium alginate, pectin, xanthan gum and psyllium mucilage were used to form the wall materials. Encapsulation efficiency was highest for alginate/psyllium mucilage beads (93.67%), while alginate showed the least efficiency (86.80%). Scanning Electron Microscopy revealed a cracked and porous structure for the Natal plum extract and a continuous smooth structure for all the beads. Fourier transform infrared spectroscopy showed peaks at 3300 and 1610 cm−1, confirming the presence of polyphenols and polysaccharides in all beads. Thermal stability was higher for the alginate/psyllium mucilage beads and the observed thermal transitions were due to the bonds formed between the polymers and the polyphenols. Alginate beads combined with xanthan gum, pectin, and psyllium mucilage showed a prolonged release of anthocyanins compared to alginate in vitro alone. The highest anthocyanin bioaccessibility was obtained from alginate/psyllium mucilage beads (85.42 ± 1.03%). The results showed the effectiveness of alginate/psyllium mucilage beads in improving stability and in vitro anthocyanin release.
Collapse
|
20
|
Fabrication and Characterization of Alginate Hydrogels for Control Release System of Catechin-Derived Tea Leave Extract. JOURNAL OF BIOMIMETICS BIOMATERIALS AND BIOMEDICAL ENGINEERING 2022. [DOI: 10.4028/p-63176q] [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
Polyphenolic chemicals found in tea leaves are frequently used in pharmaceutics and the food industry. Catechin is a polyphenol that has antimicrobial, antioxidant, and antibacterial effects, as well as other health advantages. The goal of this study was to create a catechin-encapsulated alginate hydrogel (Cate-ALG) that would protect catechin from degradation and bioactivity loss in stressful environments while also delivering catechin. The antioxidant ability of catechin was found to be greater than that of vitamin C using the 2,2-diphenyl-1-pierylhyrazyl assay. The FT-IR spectra revealed the distinct peaks of catechin and alginate. Additionally, due to the hydrogen bond interaction between alginate and catechin molecules, frequency downshifting was observed in the carbonyl and hydroxyl regions. Furthermore, release profile revealed a burst release of 5% catechin-ALG in the first 25 min. On the other hand, the 3% Cate-ALG approached the controlled release profile of catechin and increased the release time by more than 40 minutes. The catechin in alginate hydrogel has the potential for controlled release via transdermal and wound dressing applications.
Collapse
|
21
|
Norris SCP, Kawecki NS, Davis AR, Chen KK, Rowat AC. Emulsion-templated microparticles with tunable stiffness and topology: Applications as edible microcarriers for cultured meat. Biomaterials 2022; 287:121669. [PMID: 35853359 PMCID: PMC9834440 DOI: 10.1016/j.biomaterials.2022.121669] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 06/27/2022] [Accepted: 07/02/2022] [Indexed: 01/16/2023]
Abstract
Cultured meat has potential to diversify methods for protein production, but innovations in production efficiency will be required to make cultured meat a feasible protein alternative. Microcarriers provide a strategy to culture sufficient volumes of adherent cells in a bioreactor that are required for meat products. However, cell culture on inedible microcarriers involves extra downstream processing to dissociate cells prior to consumption. Here, we present edible microcarriers that can support the expansion and differentiation of myogenic cells in a single bioreactor system. To fabricate edible microcarriers with a scalable process, we used water-in-oil emulsions as templates for gelatin microparticles. We also developed a novel embossing technique to imprint edible microcarriers with grooved topology in order to test if microcarriers with striated surface texture can promote myoblast proliferation and differentiation in suspension culture. In this proof-of-concept demonstration, we showed that edible microcarriers with both smooth and grooved surface topologies supported the proliferation and differentiation of mouse myogenic C2C12 cells in a suspension culture. The grooved edible microcarriers showed a modest increase in the proliferation and alignment of myogenic cells compared to cells cultured on smooth, spherical microcarriers. During the expansion phase, we also observed the formation of cell-microcarrier aggregates or 'microtissues' for cells cultured on both smooth and grooved microcarriers. Myogenic microtissues cultured with smooth and grooved microcarriers showed similar characteristics in terms of myotube length, myotube volume fraction, and expression of myogenic markers. To establish feasibility of edible microcarriers for cultured meat, we showed that edible microcarriers supported the production of myogenic microtissue from C2C12 or bovine satellite muscle cells, which we harvested by centrifugation into a cookable meat patty that maintained its shape and exhibited browning during cooking. These findings demonstrate the potential of edible microcarriers for the scalable production of cultured meat in a single bioreactor.
Collapse
Affiliation(s)
- Sam C P Norris
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - N Stephanie Kawecki
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Bioengineering, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Ashton R Davis
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Kathleen K Chen
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Amy C Rowat
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Bioengineering, University of California, Los Angeles, Los Angeles, CA 90095, USA; Jonsson Comprehensive Cancer Center, University of California, Los Angeles, Los Angeles, CA 90095, USA; Broad Stem Cell Center, University of California, Los Angeles, Los Angeles, CA 90095, USA; California NanoSystems Institute, University of California, Los Angeles, Los Angeles, CA 90095, USA.
| |
Collapse
|
22
|
Bakhtiyari M, Hamidi-Esfahani Z, Barzegar M. Optimization of co-encapsulation of L. plantarum cells and Silybum marianum seed extract and evaluation of protective effect of extract on cells survival in simulated gastrointestinal fluids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
23
|
Zhang D, Ivane NM, Haruna SA, Zekrumah M, Elysé FKR, Tahir HE, Wang G, Wang C, Zou X. Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials. Meat Sci 2022; 191:108842. [DOI: 10.1016/j.meatsci.2022.108842] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 04/12/2022] [Accepted: 05/04/2022] [Indexed: 11/25/2022]
|
24
|
Pectin Microspheres: Synthesis Methods, Properties, and Their Multidisciplinary Applications. CHEMISTRY 2022. [DOI: 10.3390/chemistry4010011] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
There is great contemporary interest in using cleaner technologies through green chemistry and utilizing biopolymers as raw material. Pectin is found on plant cell walls, and it is commonly extracted from fruit shells, mostly apples or citrus fruits. Pectin has applications in many areas of commercial relevance; for this reason, it is possible to find available information about novel methods to transform pectin and pursuing enhanced features, with the structuring of biopolymer microspheres being highly cited to enhance its activity. The structuring of polymers is a technique that has been growing in recent decades, due to its potential for diverse applications in various fields of science and technology. Several techniques are used for the synthesis of microspheres, such as ionotropic gelation, extrusion, aerosol drying, or emulsions, with the latter being the most commonly used method based on its reproducibility and simplicity. The most cited applications are in drug delivery, especially for the treatment of colon diseases and digestive-tract-related issues. In the industrial field, it is used for protecting encapsulated compounds; moreover, the environmental applications mainly include the bioremediation of toxic substances. However, there are still many possibilities for expanding the use of this biopolymer in the environmental field.
Collapse
|
25
|
Liu S, Fang Z, Ng K. Recent development in fabrication and evaluation of phenolic-dietary fiber composites for potential treatment of colonic diseases. Crit Rev Food Sci Nutr 2022; 63:6860-6884. [PMID: 35225102 DOI: 10.1080/10408398.2022.2043236] [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: 02/08/2023]
Abstract
Phenolics have been shown by in vitro and animal studies to have multiple pharmacological effects against various colonic diseases. However, their efficacy against colonic diseases, such as inflammatory bowel diseases, Crohn's disease, and colorectal cancer, is significantly compromised due to their chemical instability and susceptibility to modification along the gastrointestinal tract (GIT) before reaching the colonic site. Dietary fibers are promising candidates that can form phenolic-dietary fiber composites (PDC) to carry phenolics to the colon, as they are natural polysaccharides that are non-digestible in the upper intestinal tract but can be partially or fully degradable by gut microbiota in the colon, triggering the release at this targeted site. In addition, soluble and fermentable dietary fibers confer additional health benefits as prebiotics when used in the PDC fabrication, and the possibility of synergistic relationship between phenolics and fibers in alleviating the disease conditions. The functionalities of PDC need to be characterized in terms of their particle characteristics, molecular interactions, release profiles in simulated digestion and colonic fermentation to fully understand the metabolic fate and health benefits. This review examines recent advancements regarding the approaches for fabrication, characterization, and evaluation of PDC in in vitro conditions.
Collapse
Affiliation(s)
- Siyao Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| |
Collapse
|
26
|
de Moura SCSR, Schettini GN, Gallina DA, Dutra Alvim I. Microencapsulation of Hibiscus bioactives and its application in yogurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16468] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
27
|
Nguyen Q, Nguyen T, Nguyen T, Nguyen N. Encapsulation of roselle anthocyanins in blank alginate beads by adsorption and control of anthocyanin release in beverage by coatings with different molecular weight chitosan. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16438] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Quoc‐Duy Nguyen
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Thi‐Van‐Linh Nguyen
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Thi‐Thuy‐Dung Nguyen
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Nhu‐Ngoc Nguyen
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| |
Collapse
|
28
|
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.
Collapse
|
29
|
Majumdar S, Mandal T, Dasgupta Mandal D. Comparative performance evaluation of chitosan based polymeric microspheres and nanoparticles as delivery system for bacterial β-carotene derived from Planococcus sp. TRC1. Int J Biol Macromol 2022; 195:384-397. [PMID: 34863970 DOI: 10.1016/j.ijbiomac.2021.11.167] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 11/09/2021] [Accepted: 11/23/2021] [Indexed: 02/07/2023]
Abstract
β-carotene is a natural compound with immense healthcare benefits. To overcome insolubility and lack of stability which restricts its application, in this study, β-carotene from Planococcus sp. TRC1 was entrapped into formulations of chitosan‑sodium alginate microspheres (MF1, MF2 and MF3) and chitosan nanoparticles (NF1, NF2 and NF3). The maximum entrapment efficiency (%) and loading capacity (%) were 80.6 ± 4.28 and 26 ± 3.05 (MF2) and 92.1 ± 3.44 and 41.86 ± 4.65 (NF2) respectively. Korsmeyer-Peppas model showed best fit with release, revealing non-Fickian diffusion. Thermal and UV treatment exhibited higher activation energy (kJ/mol), 17.76 and 15.57 (MF2) and 37.03 and 19.33 (NF2) compared to free β-carotene (3.7 and 3.9), uncovering enhanced stability. MF2 and NF2 revealed swelling index (%) 721 ± 1.7 and 18.1 ± 1.5 (pH 6.8) and particle size 69.5 ± 3.2 μm and 92 ± 2.5 nm respectively. FESEM, FT-IR, XRD and DSC depicted spherical morphology, intactness of functional groups and masking of crystallinity. The IC50 (μg ml-1) values for antioxidant and anticancer (A-549) activities were 33.1 ± 1.7, 45.1 ± 2.8, 39.3 ± 2.9 and 31.3 ± 1.7, 27.9 ± 2.4, 25.3 ± 2.2 for β-carotene, MF2 and NF2 respectively with no significant cytotoxicity on HEK-293 cells and RBCs (p > 0.05). This comparative study of microspheres and nanoparticles may allow the diverse applications of an unconventional bacterial β-carotene with promising stability and efficacies.
Collapse
Affiliation(s)
- Subhasree Majumdar
- Department of Biotechnology, National Institute of Technology, Mahatma Gandhi Avenue, Durgapur 713209, West Bengal, India; Department of Zoology, Sonamukhi College, Sonamukhi, Bankura 722207, West Bengal, India
| | - Tamal Mandal
- Department of Chemical Engineering, National Institute of Technology, Mahatma Gandhi Avenue, Durgapur 713209, West Bengal, India
| | - Dalia Dasgupta Mandal
- Department of Biotechnology, National Institute of Technology, Mahatma Gandhi Avenue, Durgapur 713209, West Bengal, India.
| |
Collapse
|
30
|
Physicochemical and release behaviour of phytochemical compounds based on black jamun pulp extracts-filled alginate hydrogel beads through vibration dripping extrusion. Int J Biol Macromol 2022; 194:715-725. [PMID: 34822825 DOI: 10.1016/j.ijbiomac.2021.11.116] [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: 09/02/2021] [Revised: 11/01/2021] [Accepted: 11/16/2021] [Indexed: 01/09/2023]
Abstract
The phytochemical-rich extract obtained from black jamun pulp were encapsulated using vibrating dripping extrusion technique. The utilisation of alginate (AL) with four variations of core-shell material comprising gum Arabic (AL-GA), guar gum (AL-GG), pectin (AL-P) and xanthan gum (AL-X) was engaged to form calcium-alginate based lyophilised jamun extract encapsulated beads. It resulted that among four variations, lyophilised alginate with AL-GG based encapsulated jamun extract filled beads have better physicochemical characteristics and 95% encapsulation efficiency. The results revealed the morphological comparison of each variation. The release behaviour of AL-GG based beads has a higher release of total phenolics (TPC) and total anthocyanin content (TAC). The release kinetics model involving Ritger-Peppas and Higuchi model were applied for release TPC and TAC of all variations of beads. The Ritger-Peppas model was found best suitable in terms of average R2 (0.965) and lowest χ2 (0.0039). The release kinetics study showed that AL-GA based beads followed by AL-GG could also be the best suitable in release behaviour using simulated gastrointestinal fluids at 140-160 min. Overall, results shown the encapsulated Jamun beads have the best agro-industrial efficacy in form of phytochemical compounds based microparticles, holding decent antioxidant potential.
Collapse
|
31
|
Fabrication and Characterization of Gel Beads of Whey Isolate Protein-Pectin Complex for Loading Quercetin and Their Digestion Release. Gels 2021; 8:gels8010018. [PMID: 35049553 PMCID: PMC8775321 DOI: 10.3390/gels8010018] [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: 12/01/2021] [Revised: 12/14/2021] [Accepted: 12/20/2021] [Indexed: 01/23/2023] Open
Abstract
In this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally, the physicochemical properties, morphology and quercetin release properties from beads were explored. Firstly, electrical characteristics and the rheology of bead-forming solutions were measured, revealing that all systems had strong negative charge and exhibited shear-thinning behavior. The textural results demonstrated that the properties of emulsion gel beads were improved with increasing the content of pectin. It was also confirmed that crosslinking was formed between WPI emulsion and pectin by Fourier Transform Infrared (FTIR) analysis and thermogravimetric analysis (TGA). In addition, the shape of the beads was spherical or ellipses with smooth surfaces and they had a tight gel network of internal structures, which was visualized by using electron microscopy (SEM). Finally, the amount of quercetin released in vitro was gradually decreased with increasing pectin content; it was as low as 0.59%. These results revealed that WPI emulsion–pectin gel beads might be an effective delivery system for quercetin as a colon target and are worth exploring further.
Collapse
|
32
|
The Layered Encapsulation of Vitamin B 2 and β-Carotene in Multilayer Alginate/Chitosan Gel Microspheres: Improving the Bioaccessibility of Vitamin B 2 and β-Carotene. Foods 2021; 11:foods11010020. [PMID: 35010146 PMCID: PMC8750672 DOI: 10.3390/foods11010020] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/12/2021] [Accepted: 12/17/2021] [Indexed: 02/06/2023] Open
Abstract
This research underlines the potential of alginate multilayered gel microspheres for the layered encapsulation and the simultaneous delivery of vitamin B2 (VB) and β-carotene (BC). Chitosan was used to improve the stability and controlled release ability of alginate-based gel microspheres. It was shown that a clear multilayered structure possessed the characteristics of pH response, and excellent thermal stability. The sodium alginate concentration and the number of layers had notable effects on mechanical properties and particle size of gel microspheres. Fourier-transform infrared spectroscopy and X-ray diffraction analyses further proved that VB and BC were encapsulated within the gel microspheres. Compared with the three-layer VB-loaded gel microspheres, the total release of VB from the three-layer VB and BC-loaded gel decreased from 93.23% to 85.58%. The total release of BC from the three-layer VB and BC-loaded gel increased from 66.11% to 69.24% compared with three-layer BC-loaded gel. The simultaneous encapsulation of VB and BC in multilayered gel microspheres can markedly improve their bioaccessibility and bioavailability. These results showed the multilayer gel microspheres synthesized herein have potential for applications in the layered encapsulation and simultaneous delivery of various bioactive substances to the intestinal tract.
Collapse
|
33
|
Hu X, Liu C, Zhang H, Hossen MA, Sameen DE, Dai J, Qin W, Liu Y, Li S. In vitro digestion of sodium alginate/pectin co-encapsulated Lactobacillus bulgaricus and its application in yogurt bilayer beads. Int J Biol Macromol 2021; 193:1050-1058. [PMID: 34798184 DOI: 10.1016/j.ijbiomac.2021.11.076] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/23/2021] [Accepted: 11/12/2021] [Indexed: 12/29/2022]
Abstract
The purpose of this study was to prepare sodium alginate (SA)/pectin (PE) hydrogel microspheres using the extrusion method to encapsulate Lactobacillus bulgaricus. Microscopic observation showed that the beads were spherical with a smooth and uniform surface. For microspheres with a diameter range of 140-156 μm, the encapsulation efficiency reached 85.67%. After simulating saliva, gastric juice, and intestinal juice, the activity of the microcapsules was estimated to be 5.78 × 104 log colony forming unit (CFU)/mL. These data show that the use of SA and PE encapsulated probiotics exhibit enhanced viability. In addition, double-layer beads containing probiotic microspheres and yogurt were prepared, and physical and chemical analysis was performed using scanning electron microscopy, Fourier-transform infrared spectroscopy, and differential scanning calorimetry. Texture and sensory property analysis revealed that the beads had good elasticity, chewiness, and high commercial value. Collectively, these findings indicate that SA and PE can be used for the encapsulation, protection, and gastrointestinal delivery of probiotics. Moreover, these microcapsules exhibit good stability in vitro and improve yogurt characteristics by increasing the survival rate of encapsulated probiotics, thus demonstrating their commercial application potential.
Collapse
Affiliation(s)
- Xinxin Hu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Chunyan Liu
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Haitian Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| |
Collapse
|
34
|
Guarienti C, Bender LE, Frota EG, Bertolin TE, Costa JAV, Richards NSPDS. Effects of microencapsulation on the preservation of thermal stability and antioxidant properties of Spirulina. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01140-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
35
|
Ćorković I, Pichler A, Ivić I, Šimunović J, Kopjar M. Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials. Gels 2021; 7:231. [PMID: 34842706 PMCID: PMC8628699 DOI: 10.3390/gels7040231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/20/2021] [Accepted: 11/23/2021] [Indexed: 01/17/2023] Open
Abstract
Microencapsulation is a rapidly evolving technology that allows preservation of various high-value, but unstable, compounds, such as polyphenols and volatiles. These components of chokeberry juice are reported to have various health-promoting properties. In the present study, hydrogel beads with alginate or alginate and pectin as wall materials and chokeberry juice as active agent were prepared using Encapsulator B-390. The effects of different compositions of wall material as well as the duration of complexation (30 or 90 min) with hardening solution on microencapsulation of chokeberry polyphenols and volatiles were investigated. Spectrophotometric and HPLC analyses showed that beads with pectin addition contained higher concentrations of polyphenols and anthocyanins compared to those prepared with alginate. Antioxidant activities evaluated with FRAP, CUPRAC, DPPH, and ABTS assays followed the same trend. Encapsulation of volatiles which were determined using GC-MS analysis also depended on the composition of hydrogel beads and in some cases on the time of complexation. Results of this study showed that the selection of the wall material is a relevant factor determining the preservation of polyphenols and volatiles. The incorporation of bioactive compounds in hydrogel beads opens up a wide range of possibilities for the development of functional and innovative foods.
Collapse
Affiliation(s)
- Ina Ćorković
- Josip Juraj Strossmayer University, Faculty of Food Technology, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.); (I.I.)
| | - Anita Pichler
- Josip Juraj Strossmayer University, Faculty of Food Technology, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.); (I.I.)
| | - Ivana Ivić
- Josip Juraj Strossmayer University, Faculty of Food Technology, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.); (I.I.)
| | - Josip Šimunović
- North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC 27695-7624, USA;
| | - Mirela Kopjar
- Josip Juraj Strossmayer University, Faculty of Food Technology, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.); (I.I.)
| |
Collapse
|
36
|
Flamminii F, Paciulli M, Di Michele A, Littardi P, Carini E, Chiavaro E, Pittia P, Di Mattia CD. Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization. Curr Res Food Sci 2021; 4:698-706. [PMID: 34661168 PMCID: PMC8503818 DOI: 10.1016/j.crfs.2021.10.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 10/02/2021] [Accepted: 10/04/2021] [Indexed: 11/26/2022] Open
Abstract
Encapsulation of olive leaves extracts (OLE), rich of healthy components like Oleuropein, Hydroxytyrosol and Verbascoside, represents a new challenge to improve stability and nutritional value of food as well as a way to recover value added compounds from by-products, contributing to a more sustainable food system. In this context, OLE-loaded microbeads of Na alginate alone or in combination with Pectin, Na Caseinate or Whey protein isolates, were produced by emulsification internal ionotropic gelation. Encapsulation efficiency of the main phenolic compounds (Oleuropein, Hydroxytyrosol, Verbascoside) was carried out along with microparticles morphological characterization by scanning electron microscopy (SEM), thermal properties by differential scanning calorimetry (DSC) and color. Encapsulation efficiency resulted higher for Alginate/Pectin, whilst Alginate/Caseinate was the less performing system, probably due to the lower interaction with polyphenols. SEM revealed collapsed structures and continuous smooth surfaces for Alginate and Alginate/Pectin microbeads while more regular structures and porous surfaces were observed for Alginate/Caseinate and Alginate/Whey proteins. Higher hue angle and lower chroma values were observed for all the beads with respect to the pure extract, indicating a reduction of the yellow/brown color. DSC highlighted higher thermal stability for the microbeads in comparison to the original ingredients, showing also new thermal transitions related to bonds formation between polymers and OLE. Verbascoside showed higher encapsulation efficiency compared to Oleuropein. Alginate/Pectin was the most efficient system for encapsulation purposes. Microstructural traits were linked to the encapsulation efficiency. Thermal analysis revealed increased thermal stability of encapsulated polyphenols. Encapsulation allowed a mitigation of the color properties of the olive leaf extract.
Collapse
Affiliation(s)
- Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100, Teramo, Italy
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area Delle Scienze 27/A, 43124, Parma, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123, Perugia, Italy
| | - Paola Littardi
- Department of Food and Drug, University of Parma, Parco Area Delle Scienze 27/A, 43124, Parma, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, Parco Area Delle Scienze 27/A, 43124, Parma, Italy
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area Delle Scienze 27/A, 43124, Parma, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100, Teramo, Italy
| | - Carla Daniela Di Mattia
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100, Teramo, Italy
| |
Collapse
|
37
|
Kuhn F, Santagapita PR, Noreña CPZ. Influence of egg albumin and whey protein in the co‐encapsulation of betalains and phenolic compounds from
Bougainvillea glabra
bracts in Ca(II)‐alginate beads. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Fernanda Kuhn
- Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Patricio R. Santagapita
- Facultad de Ciencias Exactas y Naturales Departamento de Química Orgánica y Departamento de Industrias, & CONICET‐Universidad de Buenos Aires Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR) Universidad de Buenos Aires Buenos Aires Argentina
| | | |
Collapse
|
38
|
Li Q, Shi J, Liu L, McClements DJ, Duan M, Chen X, Liu J. Encapsulation of fruit peel proanthocyanidins in biopolymer microgels: Relationship between structural characteristics and encapsulation/release properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106693] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
39
|
Smaoui S, Ben Hlima H, Ben Braïek O, Ennouri K, Mellouli L, Mousavi Khaneghah A. Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation. Meat Sci 2021; 181:108585. [PMID: 34119890 DOI: 10.1016/j.meatsci.2021.108585] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 12/24/2022]
Abstract
Encapsulation is currently considered as one the most valuable methods for preserving aromatic compounds or hiding odors, enhancing their thermal and oxidative stability, and expanding their food applications. Indeed, this current article was aimed to provide an overview regarding the encapsulation of plant bioactive compounds and the spray-drying and extrusion processes with a focused discussion regarding the encountered challenges for meat and meat product preservation. Furthermore, different ranges of carbohydrates as wall materials (carriers) besides the process conditions' effects on the encapsulation effectiveness and the particle size of the encapsulated bioactive compounds have been discussed. The encapsulation of these compounds ameliorates the quality of the stored meat products by further delaying in microflora growth and lipid/protein oxidation. Therefore, the innovative technologies for plant active compounds encapsulation offer a prospective alternative for natural preservation development in the meat industry.
Collapse
Affiliation(s)
- Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia.
| | - Hajer Ben Hlima
- Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax-Tunisia, 3038 Sfax, Tunisia
| | - Olfa Ben Braïek
- Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Faculty of Pharmacy, University of Monastir, Tunisia
| | - Karim Ennouri
- Laboratory of Amelioration and Protection of Olive Genetic Resources, Olive Tree Institute, University of Sfax, Sfax, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
| |
Collapse
|
40
|
Li Q, Duan M, Hou D, Chen X, Shi J, Zhou W. Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106274] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
41
|
Naranjo-Durán AM, Quintero-Quiroz J, Rojas-Camargo J, Ciro-Gómez GL. Modified-release of encapsulated bioactive compounds from annatto seeds produced by optimized ionic gelation techniques. Sci Rep 2021; 11:1317. [PMID: 33446706 PMCID: PMC7809057 DOI: 10.1038/s41598-020-80119-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Accepted: 12/15/2020] [Indexed: 02/06/2023] Open
Abstract
To compare the encapsulation of annatto extract by external gelation (EG) and internal gelation (IG) and to maximize process yield (% Y), two central composite designs were proposed. Calcium chloride (CaCl2) concentration (0.3-3.5%), alginate to gelling solution ratio (1:2-1:6); acetic acid (CH3COOH) concentration (0.2-5.0%) and alginate to gelling solution ratio (1:2-1:6) were taken as independent variables for EG and IG respectively. Release studies were conducted under different conditions; morphology, particle size, the encapsulation efficiency (EE), and release mechanism were evaluated under optimized conditions. The optimized EG conditions were 0.3% CaCl2 and 1:1.2 alginate to gelling solution ratio, whereas a 0.3% CH3COOH and 1:5 alginate to gelling solution ratio were optimized conditions for IG. When 20% extract was employed, the highest EE was achieved, and the largest release was obtained at a pH 6.5 buffer. The Peppas-Sahlin model presented the best fit to experimental data. Polyphenol release was driven by diffusion, whereas bixin showed anomalous release. These results are promising for application as modulated release agents in food matrices.
Collapse
Affiliation(s)
- Ana María Naranjo-Durán
- College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, 53-108, Medellin, Colombia.
| | - Julián Quintero-Quiroz
- College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, 53-108, Medellin, Colombia
| | - John Rojas-Camargo
- College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, 53-108, Medellin, Colombia
| | - Gelmy Luz Ciro-Gómez
- College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, 53-108, Medellin, Colombia
| |
Collapse
|
42
|
Guo J, Jiang J, Gu X, Li X, Liu T. Encapsulation of β-carotene in calcium alginate hydrogels templated by oil-in-water-in-oil (O/W/O) double emulsions. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125548] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
43
|
Yousefi M, Khanniri E, Shadnoush M, Khorshidian N, Mortazavian AM. Development, characterization and in vitro antioxidant activity of chitosan-coated alginate microcapsules entrapping Viola odorata Linn. extract. Int J Biol Macromol 2020; 163:44-54. [DOI: 10.1016/j.ijbiomac.2020.06.250] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 06/22/2020] [Accepted: 06/25/2020] [Indexed: 01/10/2023]
|
44
|
Flamminii F, Di Mattia CD, Nardella M, Chiarini M, Valbonetti L, Neri L, Difonzo G, Pittia P. Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105849] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
45
|
Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| |
Collapse
|
46
|
Rupasinghe HPV, Davis A, Kumar SK, Murray B, Zheljazkov VD. Industrial Hemp ( Cannabis sativa subsp. sativa) as an Emerging Source for Value-Added Functional Food Ingredients and Nutraceuticals. Molecules 2020; 25:E4078. [PMID: 32906622 PMCID: PMC7571072 DOI: 10.3390/molecules25184078] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/31/2020] [Accepted: 09/02/2020] [Indexed: 01/08/2023] Open
Abstract
Industrial hemp (Cannabis sativa L., Cannabaceae) is an ancient cultivated plant originating from Central Asia and historically has been a multi-use crop valued for its fiber, food, and medicinal uses. Various oriental and Asian cultures kept records of its production and numerous uses. Due to the similarities between industrial hemp (fiber and grain) and the narcotic/medical type of Cannabis, the production of industrial hemp was prohibited in most countries, wiping out centuries of learning and genetic resources. In the past two decades, most countries have legalized industrial hemp production, prompting a significant amount of research on the health benefits of hemp and hemp products. Current research is yet to verify the various health claims of the numerous commercially available hemp products. Hence, this review aims to compile recent advances in the science of industrial hemp, with respect to its use as value-added functional food ingredients/nutraceuticals and health benefits, while also highlighting gaps in our current knowledge and avenues of future research on this high-value multi-use plant for the global food chain.
Collapse
Affiliation(s)
- H. P. Vasantha Rupasinghe
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada; (A.D.); (B.M.)
| | - Amy Davis
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada; (A.D.); (B.M.)
| | - Shanthanu K. Kumar
- Section of Horticulture, School of Integrative Plant Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14850, USA;
| | - Beth Murray
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada; (A.D.); (B.M.)
| | - Valtcho D. Zheljazkov
- Department of Crop and Soil Science, 431A Crop Science Building, 3050 SW Campus Way, Oregon State University, Corvallis, OR 97331, USA;
| |
Collapse
|
47
|
Mašková E, Kubová K, Raimi-Abraham BT, Vllasaliu D, Vohlídalová E, Turánek J, Mašek J. Hypromellose - A traditional pharmaceutical excipient with modern applications in oral and oromucosal drug delivery. J Control Release 2020; 324:695-727. [PMID: 32479845 DOI: 10.1016/j.jconrel.2020.05.045] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/27/2020] [Accepted: 05/27/2020] [Indexed: 02/07/2023]
Abstract
Hydroxypropylmethylcellulose (HPMC), also known as Hypromellose, is a traditional pharmaceutical excipient widely exploited in oral sustained drug release matrix systems. The choice of numerous viscosity grades and molecular weights available from different manufacturers provides a great variability in its physical-chemical properties and is a basis for its broad successful application in pharmaceutical research, development, and manufacturing. The excellent mucoadhesive properties of HPMC predetermine its use in oromucosal delivery systems including mucoadhesive tablets and films. HPMC also possesses desirable properties for formulating amorphous solid dispersions increasing the oral bioavailability of poorly soluble drugs. Printability and electrospinnability of HPMC are promising features for its application in 3D printed drug products and nanofiber-based drug delivery systems. Nanoparticle-based formulations are extensively explored as antigen and protein carriers for the formulation of oral vaccines, and oral delivery of biologicals including insulin, respectively. HPMC, being a traditional pharmaceutical excipient, has an irreplaceable role in the development of new pharmaceutical technologies, and new drug products leading to continuous manufacturing processes, and personalized medicine. This review firstly provides information on the physical-chemical properties of HPMC and a comprehensive overview of its application in traditional oral drug formulations. Secondly, this review focuses on the application of HPMC in modern pharmaceutical technologies including spray drying, hot-melt extrusion, 3D printing, nanoprecipitation and electrospinning leading to the formulation of printlets, nanoparticle-, microparticle-, and nanofiber-based delivery systems for oral and oromucosal application. Hypromellose is an excellent excipient for formulation of classical dosage forms and advanced drug delivery systems. New methods of hypromellose processing include spray draying, hot-melt extrusion, 3D printing, and electrospinning.
Collapse
Affiliation(s)
- Eliška Mašková
- Department of Pharmacology and Immunotherapy, Veterinary Research Institute, Hudcova 70, Brno 621 00, Czech Republic
| | - Kateřina Kubová
- Faculty of Pharmacy, Masaryk University, Brno 625 00, Czech Republic
| | - Bahijja T Raimi-Abraham
- School of Cancer and Pharmaceutical Sciences, King's College London, 150 Stamford Street, London SE1 9NH, United Kingdom
| | - Driton Vllasaliu
- School of Cancer and Pharmaceutical Sciences, King's College London, 150 Stamford Street, London SE1 9NH, United Kingdom
| | - Eva Vohlídalová
- Department of Pharmacology and Immunotherapy, Veterinary Research Institute, Hudcova 70, Brno 621 00, Czech Republic
| | - Jaroslav Turánek
- Department of Pharmacology and Immunotherapy, Veterinary Research Institute, Hudcova 70, Brno 621 00, Czech Republic.
| | - Josef Mašek
- Department of Pharmacology and Immunotherapy, Veterinary Research Institute, Hudcova 70, Brno 621 00, Czech Republic.
| |
Collapse
|
48
|
Souza Almeida F, Guedes Silva KC, Matias Navarrete de Toledo A, Kawazoe Sato AC. Modulating porosity and mechanical properties of pectin hydrogels by starch addition. Journal of Food Science and Technology 2020; 58:302-310. [PMID: 33505074 DOI: 10.1007/s13197-020-04543-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/11/2020] [Accepted: 05/21/2020] [Indexed: 11/25/2022]
Abstract
The use of blends to produce hydrogels allows modulating their characteristics as mechanical properties and microstructure. This work aimed to study the properties of pectin and starch hydrogel blends. Pectin gel was homogeneous and porous, while pectin/starch blends containing 50% or more pectin exhibited denser and closer network, indicating that starch reduced the porosity of pectin network. Such characteristic was associated with higher gel hardness, cohesiveness, firmness, and water holding capacity. The influence of total biopolymer concentration and type of process (extrusion and atomization) on particle formation were also evaluated indicating that among the tested formulations, pectin 1% and starch 1% blend was the only sample able to form particles under extrusion and atomization. The addition of 5% (w/v) microparticles to the grape nectar presented no influence on rheological parameters, maintaining the pseudoplastic behavior. Both the starch addition and the amount of polymers used impacted the micro and macrostructure of pectin gels.
Collapse
Affiliation(s)
- Flávia Souza Almeida
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP 13083-862 Brazil
| | - Karen Cristina Guedes Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP 13083-862 Brazil
| | | | - Ana Carla Kawazoe Sato
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP 13083-862 Brazil
| |
Collapse
|
49
|
Zhao L, Fan H, Zhang M, Chitrakar B, Bhandari B, Wang B. Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies. Food Res Int 2019; 126:108660. [DOI: 10.1016/j.foodres.2019.108660] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 09/06/2019] [Accepted: 09/09/2019] [Indexed: 02/07/2023]
|
50
|
Sampaio GL, Pacheco S, Ribeiro APO, Galdeano MC, Gomes FS, Tonon RV. Encapsulation of a lycopene-rich watermelon concentrate in alginate and pectin beads: Characterization and stability. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108589] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|