Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review

Microencapsulation of flaxseed oil in pea protein-gum arabic complex coacervates delays lipid digestion in liquid yoghurt

Flaxseed oil coacervates were produced by complex coacervation using soluble pea protein and gum arabic as shell materials, followed by either spray or electrostatic spray drying and their incorporation to yoghurt. Three yoghurt formulations were prepared: yoghurt with spray-dried microcapsules (Y-SD); with electrospray-dried microcapsules (Y-ES); with the encapsulation ingredients added in free form (Y). The standardised semi-dynamicin vitrodigestion method (INFOGEST) was employed to study the food digestion. The structure was analysed by confocal laser scanning microscopy and particle size distribution. Protein and lipid digestion were monitored by cumulated protein/free NH2 release and cumulated free fatty acids release, respectively. Stable microcapsules were observed during gastric digestion, but there was no significant difference in protein release/hydrolysis among samples until 55 min of gastric digestion. Formulation Y showed less protein release after 74 min (40.46 %) due to the free SPP being available and positively charged at pH 2-4, resulting in interactions with other constituents of the yoghurt, which delayed its release/hydrolysis. The total release of protein and free NH2 by the end of intestinal digestions ranged between 46.56-61.15 % and 0.83-1.57 µmol/g protein, respectively. A higher release of free fatty acids from formulation Y occurred at the end of intestinal digestion, implying that coacervates promoted the delayed release of encapsulated oil. In summary, incorporating protein-polysaccharides-based coacervates in yoghurt enabled the delay of the digestion of encapsulated lipids but accelerated the digestion of protein, suggesting a promising approach for various food applications.

Amelioration of nutritional properties of bakery fat using omega-3 fatty acid-rich edible oils: a review

Bakery products have gained prominence in modern diets due to their convenience and accessibility, often serving as staple meals across diverse regions. However, the fats used in these products are rich in saturated fatty acids and often comprise trans fatty acids, which are considered as a major biomarker for non-communicable diseases like cardiovascular disorders, obesity and diabetes. Additionally, these fats lack the essential omega-3 fatty acids, which are widely known for their therapeutic benefits. They play a major role in lowering the risk of cardiovascular diseases, cancer and diabetes. Thus, there is need for incorporating these essential fatty acids into bakery fats. Nevertheless, fortifying food products with polyunsaturated fatty acids (PUFAs) poses several challenges due to their high susceptibility to oxidation. This oxidative deterioration leads to not only the formation of undesirable flavors, but also a loss of nutritional value in the final products. This review focuses on the development of healthier trans-fat-free bakery fat enriched with omega-3 fatty acids and its effect on the physicochemical, functional, sensory and nutritional properties of bakery fats and products. Further, the role of various technologies like physical blending, enzymatic interesterification and encapsulation to improve the stability of PUFA-rich bakery fat is discussed, where microencapsulation emerged as a novel and effective technology to enhance the stability and shelf life. By preventing deteriorative changes, microencapsulation ensures that the nutritional, physicochemical and sensory properties of food products remain intact. Novel modification methods like interesterification and microencapsulation used for developing PUFA-rich bakery fats have a potential to address the health risks occurring due to consumption of bakery fat having higher amount of saturated and trans fatty acids. © 2023 Society of Chemical Industry.

Innovative Bioactive Products with Medicinal Value from Microalgae and Their Overall Process Optimization through the Implementation of Life Cycle Analysis-An Overview

Microalgae are being recognized as valuable sources of bioactive chemicals with important medical properties, attracting interest from multiple industries, such as food, feed, cosmetics, and medicines. This review study explores the extensive research on identifying important bioactive chemicals from microalgae, and choosing the best strains for nutraceutical manufacturing. It explores the most recent developments in recovery and formulation strategies for creating stable, high-purity, and quality end products for various industrial uses. This paper stresses the significance of using Life Cycle Analysis (LCA) as a strategic tool with which to improve the entire process. By incorporating LCA into decision-making processes, researchers and industry stakeholders can assess the environmental impact, cost-effectiveness, and sustainability of raw materials of several approaches. This comprehensive strategy will allow for the choosing of the most effective techniques, which in turn will promote sustainable practices for developing microalgae-based products. This review offers a detailed analysis of the bioactive compounds, strain selection methods, advanced processing techniques, and the incorporation of LCA. It will serve as a valuable resource for researchers and industry experts interested in utilizing microalgae for producing bioactive products with medicinal properties.

Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties

The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers' sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers.

Role of encapsulation on the bioavailability of omega-3 fatty acids

Omega-3 fatty acids (omega-3 FAs) have been widely recognized for their therapeutic advantages, including anti-inflammatory and cardioprotective properties. They have shown promise in enhancing regulatory function, promotingdevelopment and mitigating the progression of diabetes and cancer. The scientific communities, along with industries, are actively endorsing initiatives aimed at increasing the daily intake of lipids rich in omega-3 FAs. Nevertheless, incorporating polyunsaturated FAs (PUFAs) into food products poses several challenges due to their susceptibility to oxidation when exposed to oxygen, high temperatures, and moisture. This oxidative deterioration results in undesirable flavours and a loss of nutritional value. Various methods, including physical blending, interesterification, and encapsulation, have been utilized as ways to enhance the stability of edible oils rich in PUFA against oxidation. Encapsulation has emerged as a proven strategy for enhancing the oxidative stability and functional properties of omega-3 FA-rich oils. Multiple encapsulation methods have been developed to stabilize and improve the delivery of omega-3 FAs in food products. The selection of an appropriate encapsulation method depends on the desired application of the encapsulated oil. In addition, encapsulation enhances the bioavailability of omega-3 FAs by promoting increased absorption of the encapsulated form in the intestinal epithelium. This review discusses the techniques and principles of omega-3 FA-rich oil encapsulation and its role in improving stability and bioavailability. Furthermore, it also investigates the potential health benefits of these encapsulated oils. This review explores the variations in bioavailability based on encapsulation techniques and processing, offering vital insights for nutrition and product development.

Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability

This study developed a combination method between protein-polysaccharide complex coacervation and freezing drying for the preparation of green coffee oil (GCO) encapsulated powders. Different combinations of soy protein isolate, sodium caseinate, sodium carboxymethylcellulose, and sodium alginate were utilised as wall materials. The occurrence of complexation between the biopolymers were compared to the final emulsion of the individual protein and confirmed by fourier transform infrared spectrometry and X-ray diffraction. The mean diameter and estimated PDI of GCO microcapsules were 72.57-295.00 μm and 1.47-2.02, respectively. Furthermore, the encapsulation efficiency of GCO microcapsules was between 61.47 and 90.01 %. Finally, oxidation kinetics models of GCO and its microcapsules demonstrated that the zero-order model of GCO microcapsules was found to have a higher fit, which could better reflect the quality changes of GCO microcapsules during storage. Different combinations of proteins and polysaccharides exhibited effective oxidative stability against single proteins because of polysaccharide addition. This research revealed that soy protein isolate, sodium caseinate combined with polysaccharides can be used as a promising microencapsulating agent for microencapsulation of GCO, especially with sodium carboxymethylcellulose and sodium alginate, and provided useful information for the potential use of GCO in the development of powder food.

The Role of Hemp (Cannabis sativa L.) as a Functional Food in Vegetarian Nutrition

Recently, there has been a renewed interest in Cannabis sativa and its uses. The recreational use of inflorescences as a source of THC has led to the legal restriction of C. sativa cultivation to limit the detrimental effects of psychotropic substance abuse on health. However, this has also limited the cultivation of textile/industrial varieties with a low content of THC used for textile and nutritional purposes. While previously the bans had significantly penalized the cultivation of C. sativa, today many countries discriminate between recreational use (marijuana) and industrial and food use (hemp). The stalks of industrial hemp (low in psychotropic substances) have been used extensively for textile purposes while the seeds are nutritionally versatile. From hemp seeds, it is possible to obtain flours applicable in the bakery sector, oils rich in essential fatty acids, proteins with a high biological value and derivatives for fortification, supplementation and nutraceutical purposes. Hemp seed properties seem relevant for vegetarian diets, due to their high nutritional value and underestimated employment in the food sector. Hemp seed and their derivatives are a valuable source of protein, essential fatty acids and minerals that could provide additional benefit to vegetarian nutrition. This document aims to explore the information available in the literature about hemp seeds from a nutritional point of view, highlighting possible beneficial effects for humans with particular attention to vegetarian nutrition as a supplemental option for a well-planned diet.

Microencapsulation of tomato seed oil using phlorotannins-adducted pea protein isolate-chitosan and pea protein isolate-chitosan complex coacervates

Pea protein isolates (PPI)/phlorotannins (PT)/chitosan (CS) ternary complex and PPI/CS binary complex were synthesized to prepare tomato seed oil (TSO) microcapsules. The concentration of PT was determined to be 0.025% (w/w) based on the solubility, emulsification, and UV-visible spectrum of PPI-PT complex. Subsequently, the optimal pHs associated with the formation of PPI/CS and PPI-PT/CS complex coacervates were determined to be pH 6.6 and 6.1, while the optimal ratios were 9:1 and 6:1, respectively. The coacervate microcapsules were successfully produced by freeze-dried method and those formulated with PPI-PT/CS displayed significantly lower surface oil content (14.57 ± 0.22%), higher encapsulation efficiency (70.54 ± 0.13%), lower particle size (5.97 ± 0.16 μm), and PDI (0.25 ± 0.02) than PPI/CS. The microcapsules were characterized by scanning electron microscopy and Fourier Transform infrared spectroscopy. Furthermore, the encapsulated TSO exhibited enhanced thermal and oxidative stability than that of free oil, along with microcapsules fabricated with PPI-PT/CS ternary complex showed better protection than that of free PT. Overall, PPI-PT/CS complex as an effective wall material in delivery system presented great potential.

Microencapsulation for Food Applications: A Review

Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty acids, color, probiotics, etc., that require protection during food processing and storage to preserve their quality and shelf life. This review provides an overview of standard microencapsulation technologies, processes, materials, industrial examples, reasons for market success, a summary of recent applications, and the challenges in the food industry, categorized by active food ingredients: flavors, polyunsaturated fatty acids, probiotics, antioxidants, colors, vitamins, and others. We also provide a comprehensive analysis of the advantages and disadvantages of the most common microencapsulation technologies in the food industry such as spray drying, coacervation, extrusion, and spray cooling. This review ends with future perspectives on microencapsulation for food applications.

Preparation and characterization of Perilla essential oil composite microcapsule based on the complex coacervation and interface polymerization

In this paper, we prepared a novel double-layer Perilla essential oil composite membrane microcapsule (PEOCM) by the composite methods of complex coacervation and interface polymerization. The particle size distribution, morphology, pressure resistance, thermal stability, and elemental proportions of the microcapsule shell of the obtained microcapsules were characterized by laser particle size analyzer, scanning electron microscopy (SEM), dynamic rheometer, thermogravimetric analysis (TGA), and energy spectrometer. In order to further examine the application effect of the PEOCM, we carried out a fresh-keeping experiment on nectarines. The results showed that the average volume diameter of the microcapsules was 226.9 µm, with a completely spherical shape and a slight depression on the surface and had good pressure resistance and thermal stability. The results also demonstrated that microencapsulation does not change the composition of Perilla essential oil, and the polyurea membrane with amide structure (-NH-CO-NH-) was formed successfully. Furthermore, the total soluble solids content and peroxidase activity of nectarines indicated that the PEOCM can be a preservative of food. PRACTICAL APPLICATION: We prepared a double-layer Perilla essential oil composite membrane microcapsule by the composite methods of complex coacervation and interface polymerization. The encapsulation conditions of the microcapsules were optimized, the structure of the microcapsule was characterized, and the fresh-keeping effects of the microcapsule on nectarine were studied. The results showed that microcapsules had a completely spherical shape and a slight depression on the surface and had good pressure resistance, good thermal stability, and good fresh-keeping ability. The above characteristics indicated that the double-layer microcapsules have good application prospect and plays an important role in food fresh-keeping and the preservation of essential oils.

Production, Processing, and Protection of Microalgal n-3 PUFA-Rich Oil

Microalgae have been increasingly considered as a sustainable “biofactory” with huge potentials to fill up the current and future shortages of food and nutrition. They have become an economically and technologically viable solution to produce a great diversity of high-value bioactive compounds, including n-3 polyunsaturated fatty acids (PUFA). The n-3 PUFA, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), possess an array of biological activities and positively affect a number of diseases, including cardiovascular and neurodegenerative disorders. As such, the global market of n-3 PUFA has been increasing at a fast pace in the past two decades. Nowadays, the supply of n-3 PUFA is facing serious challenges as a result of global warming and maximal/over marine fisheries catches. Although increasing rapidly in recent years, aquaculture as an alternative source of n-3 PUFA appears insufficient to meet the fast increase in consumption and market demand. Therefore, the cultivation of microalgae stands out as a potential solution to meet the shortages of the n-3 PUFA market and provides unique fatty acids for the special groups of the population. This review focuses on the biosynthesis pathways and recombinant engineering approaches that can be used to enhance the production of n-3 PUFA, the impact of environmental conditions in heterotrophic cultivation on n-3 PUFA production, and the technologies that have been applied in the food industry to extract and purify oil in microalgae and protect n-3 PUFA from oxidation.

Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces

The physical stability of protein-based emulsions depends on intra- and intermolecular interactions of the interfacial protein-film. As studied in aqueous systems before, phenolic acid derivatives (PADs) non-covalently or covalently crosslink proteins depending on pH-value and thus, may impact interfacial protein-films. Whether these interactions occur in the same manner at the interface as in water and how they vary the properties of the interfacial protein-film has not been clarified. The present study aimed to investigate the interfacial protein-film viscoelasticity and physical emulsion-stability after non-covalently (pH 6.0) and covalently (pH 9.0) crosslinking depending on PAD-structure. For this purpose, we studied an interfacial β-lactoglobulin film with dilatational rheology after crosslinking with PADs, varying in number of π-electrons and polar substituents. Then, we analyzed the physical emulsion-stability by visual evaluation and particle size distribution. The results indicate that PADs with a high number of π-electrons (rosmarinic acid and chicoric acid) weaken the protein-film due to competing of phenol-protein interactions with protein-protein interactions. This is reflected in a decrease in interfacial elasticity. PADs with an additional polar substituent (verbascoside and cynarine) seem to further weaken the protein film, since the affinity of the PADs to the interface increases, PADs preferentially adsorb and sterically hinder protein-protein interactions. In emulsions at pH 6.0 and thus low electrostatic repulsion, PADs promote bridging-flocculation. Due to higher electrostatic repulsion at pH 9.0, the PADs are sterically hindered to form bridges, even though they are polymeric. Hence, our research enables the control of protein-film viscoelasticity and emulsion-stability depending on the PAD-structure.

Graphical abstract

Microencapsulation of algae oil by complex coacervation of chitosan and modified starch: Characterization and oxidative stability

The formation of complex coacervation using chitosan and octenyl succinic anhydride modified starch (OSA starch) and microencapsulation of algae oil were investigated in this study. The zeta-potential, turbidity and coacervate yield were evaluated as a function of pH and the chitosan- OSA starch mass ratio. The highest coacervate yield was achieved at pH 6.0 with a chitosan to OSA starch ratio of 1:3 (w/w). Isothermal titration calorimetry (ITC) indicated favorable affinity (Ka = 1.51 × 10⁵ M^-1) between chitosan and OSA starch. The microcapsules yielded an encapsulation efficiency (EE) in the range of 42.8 ± 0.8%- 93.1 ± 1.2%, the loading capacity ranged between 30.4 ± 2.7% and 58.3 ± 1.3%. Fourier transform infrared spectroscopy (FT-IR) spectra and scanning electron microscopy (SEM) further confirmed the microencapsulation. In comparison with the bulk oil, the microencapsulated algae oil exhibited improved oxidative stability during storage.

Prospective Study on Microencapsulation of Oils and Its Application in Foodstuffs

BACKGROUND

Edible oils have gained the interest of several industrial sectors for the different health benefits they offer, such as the supply of bioactive compounds and essential fatty acids. Microencapsulation is one of the techniques that has been adopted by industries to minimize the degradation of oils, facilitating their processing.

OBJECTIVE

To evaluate the intellectual property related to patent documents referring to microencapsulated oils used in foods.

METHODS

This prospective study investigated the dynamics of patents filed in the Espacenet and National Institute of Industrial Property (INPI) databases, and it mapped technological developments in microencapsulation in comparison with scientific literature.

RESULTS

The years 2015 and 2018 showed the greatest growth in the number of patents filed in the Espacenet and INPI databases, respectively, with China leading the domains of origin, inventors, and owners of microencapsulation technology. The largest number of applications of microcapsules were observed in the food industry, and the foods containing microencapsulated oils were powdered seasonings, dairy products, rice flour, nutritional formulae, pasta, nutritional supplements, and bread. The increase in oxidative stabilities of oils was the most cited objective to microencapsulate oils. Spray drying was the most widely used microencapsulation technique, and maltodextrin, gum arabic, and modified starch were the most widely used wall materials.

CONCLUSION

Microencapsulation of oils has been expanding over the years and increasing the possibilities of the use of microcapsules, but further investments and development of policies and incentive programs to boost this technology need to be made in less developed countries. For future perspectives, the microencapsulation technique is already a worldwide trend in the food industry, enabling the development of new products to facilitate their insertion in the consumer market.

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Pumpkin seed oil (PSO), which is a valuable compound with high nutritional value used for the prevention of various chronic diseases, is prone to oxidation. In this work, small and uniform (su) ovalbumin (OVA) and pectin (PEC) were used to stabilize PSO in the form of an emulsion. The results showed that suOVA-PEC-PSO emulsion with a droplet size of 9.82 ± 0.05 μm was successfully self-assembled from PSO, PEC, and suOVA solution (with a droplet size of 230.13 ± 14.10 nm) treated with 300 W ultrasound, owing to the formation of a more stable interfacial film on the surface of droplets. The interfacial, rheological, emulsifying, and antioxidant properties of the suOVA-PES-PSO emulsions were excellent, owing to the synergistic effects between PEC and suOVA solution. Moreover, the physical stability of the suOVA-PEC-PSO emulsions to salt stress, a freeze-thaw cycle, and heat treatment was also increased and the oxidation of linolenic acid was notably delayed. These results have extended the food-related applications of OVA and PSO, and provide a promising foundation for further exploration of the self-assembly of composite emulsions by small and uniform proteins.

In-vitro meat: a promising solution for sustainability of meat sector

The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production of edible biomass by in-vitro culture of stem cells harvested from the muscle of live animals by self-organizing or scaffolding methodology. It is considered as efficient, environmental friendly, better ensuring public safety and nutritional security, as well as ethical way of producing meat. Source of stem cells, media ingredients, supply of large size bioreactors, skilled manpower, sanitary requirements, production of products with similar sensory and textural attributes as of conventional meat, consumer acceptance, and proper set up of regulatory framework are challenges faced in commercialization and consumer acceptance of in-vitro meat. To realize any perceivable change in various socio-economic and environmental spheres, the technology should be commercialized and should be cost-effective as conventional meat and widely accepted among consumers. The new challenges of increasing demand of meat with the increasing population could be fulfill by the establishment of in-vitro meat production at large scale and its popularization. The adoption of in-vitro meat production at an industrial scale will lead to self-sufficiency in the developed world.

Physiological and transcriptome analysis elucidates the metabolic mechanism of versatile Porphyridium purpureum under nitrogen deprivation for exopolysaccharides accumulation

Porphyridium purpureum is a mesophilic, unicellular red alga rich in phycoerythrin, sulfate polysaccharides, and polyunsaturated fatty acids. Nitrogen deficiency inhibited the growth of P. purpureum and resulted in yellowing of the cells and thickening of the extracellular viscousness sheath. Under nitrogen stress, the contents of total lipids and exopolysaccharides in P. purpureum were increased by 65.2% and 188.0%, respectively. We demonstrate that the immediate response of P. purpureum to nitrogen deficiency is mediated by carbon flow to polysaccharide synthesis, while the synthesis of lipids is enhanced as a permanent energy storage substance at the later stage. Based on transcriptome annotation information, we elucidate the synthesis pathway of polysaccharides from P. purpureum from the perspective of glycosyl-donor interconversion, and demonstrate that the n-6 pathway is the main synthesis pathway of polyunsaturated fatty acids. This study not only provides a production strategy for polysaccharides and fatty acids by single-celled marine red algae P. purpureum, but also provides targets for further genetic modification.

The viability of complex coacervate encapsulated probiotics during simulated sequential gastrointestinal digestion affected by wall materials and drying methods

The objective of this study was to investigate the impact of protein type (sodium caseinate and pea protein isolate) and protein to sugar beet pectin mixing ratio (5 : 1 and 2 : 1) on complex coacervate formation, as well as the impact of the finishing technology (freeze-drying and spray-drying) for improving the viability of encapsulated Lactobacillus rhamnosus GG (LGG) in complex coacervates during simulated sequential gastrointestinal (GI) digestion. The physicochemical properties of LGG encapsulated microcapsules in liquid and powder form were evaluated. The state diagram and ζ-potential results indicated that pH 3.0 was the optimum pH for coacervate formation in the current systems. Confocal laser scanning microscopy (CLSM), viscoelastic analysis, and Fourier transform infrared spectroscopy (FTIR) confirmed that the gel-like network structure of the complex coacervates was successfully formed between the protein and SBP at pH 3.0 through electrostatic interaction. In terms of physiochemical properties and viability of LGG encapsulated in the microcapsule powder, the drying method played a crucial role on particle size, microstructure and death rate of encapsulated LGG during simulated sequential GI digestion compared to protein type and biopolymer mixing ratio. For example, the microstructure of spray-dried microcapsules exhibited smaller spherical particles with some cavities, whereas the larger particle size of freeze-dried samples showed a porous sponge network structure with larger particle sizes. As a result, spray-dried LGG microcapsules generally had a lower death rate during simulated sequential gastrointestinal digestion compared to their freeze-dried counterparts. Among all samples, spray-dried PPI-SBP microcapsules demonstrated superior performance against cell loss and maintained more than 7.5 log CFU per g viable cells after digestion.

Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application

Lipid oxidation in vegetable oils is the primary concern for food technologists. Modification of oils like hydrogenation, fractionation, inter-esterification, and blending are followed to improve nutritional quality. Blending non-conventional/conventional vegetable oils to obtain a synergistic oil mixture is commonly practiced in the food industry to enhance the nutritional characteristics and stability of oil at an affordable price. Microencapsulation of these oils provides a functional barrier of core and coating material from the adverse environmental conditions, thereby enhancing the oxidative stability, thermo-stability, shelf-life, and biological activity of oils. Microencapsulation of oils has been conducted and commercialized by employing different conventional methods including emulsification, spray-drying, freeze-drying, coacervation, and melt-extrusion compared with new, improved methods like microwave drying, spray chilling, and co-extrusion. The microencapsulated oil emulsion can be either dried to easy-to-handle solids/microcapsules, converted into soft solids, or enclosed in a gel-like matrix, increasing the shelf-life of the liquid oil. The omega-rich microcapsules have a wide application in confectionery, dairy, ice-cream, and pharmaceutical industries. This review summarizes recent developments in blending and microencapsulation technologies in improving the stability and nutritional value of edible oils.

Nanoencapsulation of essential oils and their bioactive constituents: A novel strategy to control mycotoxin contamination in food system

Spoilage of food by mycotoxigenic fungi poses a serious risk to food security throughout the world. In view of the negative effects of synthetic preservatives, essential oils (EOs) and their bioactive constituents are gaining momentum as suitable substitute to ensure food safety by controlling mycotoxins. However, despite their proven preservative potential against mycotoxins, the use of EOs/bioactive constituents in real food system is still restricted due to instability caused by abiotic factors and negative impact on organoleptic attributes after direct application. Nanoencapsulation in this regard could be a promising approach to address these problems, since the process can increase the stability of EOs/bioactive constituents, barricades their loss and considerably prevent their interaction with food matrices, thus preserving their original organoleptic qualities. The aim of this review is to provide wider and up-to-date overview on recent advances in nanoencapsulation of EOs/bioactive constituents with the objective to control mycotoxin contamination in food system. Further, the information on polymer characteristics, nanoencapsulation techniques, factors affecting the nanoencapsulation, applications of nanoencapsulated formulations, and characterization along with the study on their release kinetics and impacts on organoleptic attributes of food are discussed. Finally, the safety aspects of nanoencapsulated formulations for their safe utilization are also explored.

Encapsulation and sedimentation of nanomaterials through complex coacervation

HYPOTHESIS

Nanoparticles removal from seawage water is a health and environmental challenge, due to the increasing use of these materials of excellent colloidal stability. Herein we hypothesize to reach this objective through complex coacervation, a straightforward, low-cost process, normally accomplished with non-toxic and biodegradable macromolecules. Highly dense polymer-rich colloidal droplets (the coacervates) obtained from a reversible charge-driven phase separation, entrap suspended nanomaterials, allowing their settling and potential recovery.

EXPERIMENTS

In this work we apply this process to highly stable aqueous colloidal dispersions of different surface charge, size, type and state (solid or liquid). We systematically investigate the effects of the biopolymers excess and the nanomaterials concentration and charge on the encapsulation and sedimentation efficiency and rate. This strategy is also applied to real laboratory water-based wastes.

FINDINGS

Long-lasting colloidal suspensions are succesfully destabilized through coacervate formation, which ensures high nanomaterials encapsulation efficiencies (~85%), payloads and highly tranparent supernatants (%T ~90%), within two hours. Lower polymer excess induces faster clearance and less sediments, while preserving effective nanomaterials removal. Preliminary experiments also validate the method for the clearance of real water residuals, making complex coacervation a promising scalable, low-cost and ecofriendly alternative to concentrate, separate or recover suspended micro/nanomaterials from aqueous sludges.

Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry

Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.

Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats

The aim of this study was to investigate the bioavailability and bioactivity of perilla (Perilla frutescens) oil nanoemulsions prepared at different homogenization pressures by measuring the weight, fatty acid profile, and antioxidant and anti-inflammatory properties in rats. The high-pressure homogenization significantly reduced the particle size of perilla oil nanoemulsions and enhanced their stability, and the minimum particle size was 293.87 ± 6.55 nm at 120 MPa. There was an increase in the weight and fatty acid levels in the plasma and liver of test group rats. The highest glutathione (GSH) and the lowest malondialdehyde (MDA) levels of 18.76 ± 10.51 mg GSH/g prot and 20.27 ± 2.46 nmol/mg prot, respectively, were recorded in rats administrated perilla oil nanoemulsions prepared at 120 MPa. However, there was no significant difference in superoxide dismutase activity (SOD) between the groups. The interferon-gamma (IL-γ), interleukin-1 beta (IL-1β), IL-6 (interleukin-6), and IL-8 (interleukin-8) levels in the test groups were lower than those in the blank and control groups at 8 hr after lipopolysaccharide injection. The IL-1β, IL-6, and IL-8 levels were 49.52 ± 14.06, 90.13 ± 6.04, and 419.71 ± 32.03 ng/L, respectively, in rats treated with perilla oil nanoemulsions prepared at 120 MPa. Both perilla oil and its nanoemulsions decreased estradiol levels and damaged the ovaries. Overall, our findings show that the test nanoemulsions enhanced the bioavailability of perilla oil, which resulted in enhanced antioxidant and anti-inflammatory responses; thus, we provide a new approach to deliver perilla oil. PRACTICAL APPLICATION: Nanoemulsions can be used to deliver drugs and bioactive compounds, and perilla oil nanoemulsions can be used in healthcare products and beverage industries.

Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles

Docosahexaenoic acid (DHA) was encapsulated in caseinate/alginate microparticles by adjusting the pH based on the electrostatic complexation, in order to improve the physicochemical stability and digestibility of single caseinate-stabilized DHA emulsions. In this study, relatively stable honeycomb-shaped DHA microparticles were formed by electrostatic complexation between positively charged caseinate-coated DHA droplets, caseinate and negatively charged alginate at pH 4.5. The zeta-potential, particle size, size distribution, physical stability, microstructure, DHA oxidation and free fatty acids (FFA) release rate in a simulated gastrointestinal tract (GIT) model were determined. Dynamic light scattering (DLS) and confocal laser scanning microscopy (CLSM) measurements indicated that DHA microparticles had a particle size (1521.00 ± 39.15 nm) significantly larger than that of caseinate-stabilized DHA emulsions (243.23 ± 4.51 nm). The microparticles were much more stable near the isoelectric point (pI) of the adsorbed proteins compared with the single emulsions according to the original transmissions of LUMiSizer. The cryo-scanning electron microscopy (Cryo-SEM) images also showed that the microparticles formed a specific honeycomb-shaped network structure with more uniform distribution and without aggregation. The incorporation of DHA droplets into caseinate/alginate microparticles significantly ameliorated their chemical stability. GIT studies showed that the digestion of DHA microparticles was enhanced which was due to more open loose structures compared with the large-scale close-knit aggregation of DHA emulsion droplets. This study may provide useful information for the stabilization of functional food components and rational design of nutraceutical delivery systems.

Industrial Hemp (Cannabis sativa subsp. sativa) as an Emerging Source for Value-Added Functional Food Ingredients and Nutraceuticals

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.

Uptake and in vitro anticancer activity of oleic acid delivered in nanocapsules stabilized by amphiphilic derivatives of hyaluronic acid and chitosan

The nanoemulsion-based delivery systems have gained particular attention due to effective encapsulation and protection of hydrophobic active compounds. However, several features like limited stability, cellular uptake or release of payloads still need to be addressed. We investigated the uptake of the nanocapsules based on the amphiphilic derivative of hyaluronate with oleic acid cores (oil-in-water nanoemulsion) and their anticancer activity in vitro. The core-shell nanocapsules exhibiting long term stability in dispersion showed an enhanced uptake by cancer cells and effectively killed them only if composed of hyaluronate-based shells and oleic acid cores - the anionic chitosan-based shells and/or corn oil cores were used for control experiments. We concluded that the nanocapsules stabilized by the amphiphilic derivative of hyaluronic acid may serve as very stable and efficient delivery systems for oil-soluble compounds without necessity of application of low molecular weight (co)surfactants. The in vitro studies indicated anticancer activity of such delivered oleic acid and crucial role of hyaluronate shell of the nanocapsules in its efficient delivery and enzyme-triggered disintegration inside cells. Corn oil was shown as a nutrient that can serve as an inert vehicle in the studied nanoemulsion that exhibit application potential in food, dietary supplement industry and medicine.

Characterization and Oxidative Stability of Cold-pressed Sesame Oil Microcapsules Prepared by Complex Coacervation

Although cold-pressed sesame oil (CPSO) possesses high nutritional value, its application in the food industry is limited due to its poor oxidative stability. The aim of this study was to enhance the oxidative stability of CPSO by complex coacervation microcapsule technology with gelatin and gum Arabic as wall materials. The characterization of CPSO microcapsules were evaluated by a particle image analyzer, a laser particle size distribution analyzer, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). The encapsulation efficiency (EE) reached 90.25%. The average particle size of the microcapsules was approximately 117.1 μm and many oil droplets were encapsulated by complex coacervation to form a multinuclear spherical microcapsule. The FTIR study confirmed that the process of complex coacervation was formed between gelatin and gum Arabic by electrostatic interactions. The TGA study suggested that the microcapsules had good heat resistance. The fatty acid composition, the content of sesamin, sesamolin and vitamin E in CPSO were determined before and after microencapsulation. It showed that the microencapsulation process had almost no effect on the fatty acid composition, sesamin and sesamolin, only Vitamin E was slightly lost during the microencapsulation process. The accelerated storage test showed that microencapsulation significantly increased the oxidative stability of CPSO.

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study

Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols’ mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.

Maleic anhydride grafted onto high density polyethylene with an enhanced grafting degree via monomer microencapsulation

High-density polyethylene (HDPE) is among the flexible polymers on account of its appropriate processability and adequate mechanical properties. Grafting reactive monomers such as glycidyl methacrylate (GMA) and maleic anhydride (MAH) onto polyethylene was one of the ultimate choices to improve the physicochemical properties of HDPE. MAH is an appropriate option for grafting onto HDPE owing to its low reactivity and it relatively undergoes a direct grafting onto the polymer. The grafting of MAH on HDPE copolymerization has been conducted using monomer microencapsulation method in this study. The monomer microencapsulation samples were extracted stratified using acetone and xylen. Samples were then analyzed using titration, melt flow rate, FTIR, DSC, TGA and C-NMR. The results showed the degree of paste monomer on HDPE with a microencapsulation method was greater when compared to the usual method. We were successfully improving the grafting degree of MAH onto HDPE by using a simple blending method. The pre-microencapsulated HDPE provided an increasing in grafting degree of 1.88% (HDPE-g-MAH) over the conventional one which shows the value of 1.39% (HDPE-g-MAH).