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Engelmann JI, de Farias BS, Igansi AV, Silva PP, Cadaval TRS, Gelesky MA, Crexi VT, de Almeida Pinto LA. Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil. FOOD SCI TECHNOL INT 2024; 30:317-328. [PMID: 36703262 DOI: 10.1177/10820132231153496] [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] [Indexed: 01/28/2023]
Abstract
Chitosan nanocapsules containing polyunsaturated fatty acid (PUFA) concentrates from tuna oil, with EPA + DHA contents around 57% (w/w), were developed by emulsification process, using different chitosan concentration (1.0%, 1.5%, 2.0%, w/v) and stirring speed (10,000, 15,000, 20,000 rpm). The effects of these parameters on particle size and zeta potential were evaluated. The physical and oxidative stabilities were used to measure the product quality during storage. Chitosan concentration, stirring speed and its interaction significantly affected (p < 0.05) the particle size. In addition, chitosan concentration significantly affected (p < 0.05) the zeta potential of nanocapsules emulsion. Based on the results of physical and oxidative stabilities, the nanocapsules were stable for 30 days under refrigeration temperature (7 °C), and with 1.5-2% chitosan resulted in improved protection against oil oxidation. The nanocapsules produced with 2% chitosan and 10,000 rpm showed the lowest variations of polydispersity index and nanocapsules size after 30 days of storage (221.8 ± 3.0 nm). These conditions can be considered the most suitable to produce nanocapsules of PUFA concentrates from tuna oil using chitosan as wall material. These nanocapsules showed physical characteristics and oxidative stability, which could enable their application in the food industry, representing an important source of EPA and DHA fatty acids.
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Affiliation(s)
- Jenifer Ines Engelmann
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - Bruna Silva de Farias
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - Andrei Vallerão Igansi
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - Patrick Peres Silva
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | | | | | - Valéria Terra Crexi
- Laboratory of Food Engineering, Federal University of Pampa - Bagé Campus, Bagé, RS, Brazil
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2
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Ma D, Yang B, Zhao J, Yuan D, Li Q. Advances in protein-based microcapsules and their applications: A review. Int J Biol Macromol 2024; 263:129742. [PMID: 38278389 DOI: 10.1016/j.ijbiomac.2024.129742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.
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Affiliation(s)
- Donghui Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China.
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Yang W, Gong Y, Wang Y, Wu C, Zhang X, Li J, Wu D. Design of gum Arabic/gelatin composite microcapsules and their cosmetic applications in encapsulating tea tree essential oil. RSC Adv 2024; 14:4880-4889. [PMID: 38323015 PMCID: PMC10845123 DOI: 10.1039/d3ra08526k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Accepted: 01/18/2024] [Indexed: 02/08/2024] Open
Abstract
Microencapsulation has been widely used to protect essential oils, facilitating their application in cosmetics. In this study, gelatin, gum arabic and n-butyl cyanoacrylate were used as wall materials, and composite microcapsules of tea tree essential oil (TTO) were prepared using a combination of composite coagulation and in situ polymerization methods. When the ratio of gelatin to gum arabic is 1 : 1, the ratio of TTO to n-butyl cyanoacrylate is 4 : 1, the curing time is 10 h, and the encapsulation efficiency (EE) under these conditions is 73.61%. Morphological observation showed that the composite capsule was a micron-sized spherical particle with an average particle size of 10.51 μm, and Fourier transform infrared spectroscopy (FT-IR) confirmed a complex coagulation reaction between gelatin and gum arabic, and the disappearance of the n-butyl cyanoacrylate peak indicated that the film was formed in a condensation layer. The thermogravimetric analysis (TGA) results showed that the composite capsule greatly improved the thermal stability of TTO. Rheological testing showed that the viscosity and viscoelasticity of the surface composite capsules have been improved. In addition, the composite capsule showed good stability in the osmotic environment and has good sustained-release performance and antioxidant capacity in the average human skin environment.
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Affiliation(s)
- Wei Yang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Yuxi Gong
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Yansong Wang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Chao Wu
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Xiangyu Zhang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Jinlian Li
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Dongmei Wu
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
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Wang R, Ma C, Yan H, Wang P, Yu S, Zhang T, Yin Z. Preparation and Characterization of GX-50 and Vitamin C Co-encapsulated Microcapsules by a Water-in-Oil-in-Water (W 1/O/W 2) Double Emulsion-Complex Coacervation Method. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:13863-13875. [PMID: 37733306 DOI: 10.1021/acs.langmuir.3c01360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/22/2023]
Abstract
Co-encapsulated xanthoxylin (GX-50) and vitamin C (Vc) microcapsules (GX-50-Vc-M) were prepared by the combination of a water-in-oil-in-water (W1/O/W2) double emulsion with complex coacervation. The W1/O/W2 double emulsion was prepared by two-step emulsification, and it has a uniform particle size of 8.388 μm and high encapsulation efficiencies of GX-50 (85.95%) and Vc (67.35%) under optimized process conditions. Complex coacervation occurs at pHs 4.0-4.7, which has the highest encapsulation efficiency of GX-50 and Vc at pH 4.5. The complex coacervate with tannic acid solidifying (namely, wet microcapsules) has better mechanical properties and also enhances the ability of co-encapsulation of active ingredients. The resulting microcapsules by freeze-drying of wet microcapsules were characterized by UV-vis absorbance spectroscopy (UV-vis), Fourier infrared spectroscopy (FI-IR), confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), X-ray diffraction (XRD), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) radical scavenging, and in vitro permeation measurements. Under optimal conditions, the encapsulation efficiency and drug loading of GX-50-Vc-M for GX-50 and Vc are, respectively, 78.38 ± 0.51 and 59.34 ± 0.56%, and 35.6 ± 0.68 and 29.8 ± 0.92%. A slight shift in the FTIR peak between single GX-50 or Vc and GX-50-Vc-M confirmed the successful co-encapsulation of GX-50 and Vc in microcapsules. GX-50-Vc-M has bridged irregular spherical aggregates, while GX-50 and Vc are, respectively, encapsulated in hydrophobic and hydrophilic cavities of microcapsules in an amorphous dissolved state. GX-50-Vc-M has the highest DPPH· radical scavenging rate of 62.51%, and the scavenging process of GX-50-Vc-M on DPPH· radicals is more in line with the pseudo-second-order kinetic equation model. Moreover, the in vitro permeation of GX-50 and Vc in GX-50-Vc-M can reach maximum values of 40 and 60%, respectively. This concludes that GX-50-Vc-M is a promising delivery system for the penetration of the antioxidant into the deeper layers of the skin for the antioxidant effect.
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Affiliation(s)
- Ruijuan Wang
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Chunliu Ma
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Haitao Yan
- Henan Provincial Institute of Cultural Relics and Archaeology, Zhengzhou, Henan 450000, People's Republic of China
| | - Pu Wang
- Shanghai Youren Biotechnology Co., Ltd., Shanghai 200444, People's Republic of China
| | - Shuyan Yu
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Tongyan Zhang
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Zhigang Yin
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
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Ferreira S, Nicoletti VR, Dragosavac M. Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part II – use of metal membrane technology to induce complex coacervation. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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Zhang L, Zhang M, Ju R, Mujumdar AS, Deng D. Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes. Crit Rev Food Sci Nutr 2022; 64:3384-3406. [PMID: 36226715 DOI: 10.1080/10408398.2022.2132207] [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] [Indexed: 11/03/2022]
Abstract
Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, Henan, China
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Cai Y, Zhang Y, Qu Q, Xiong R, Tang H, Huang C. Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8165-8187. [PMID: 35767840 DOI: 10.1021/acs.jafc.2c02248] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Beneficial functional lipids are essential nutrients for the growth and development of humans and animals, which nevertheless possess poor chemical stability because of heat/light-sensitivity. Various encapsulation technologies have been developed to protect these nutrients against adverse factors. Different microstructures are exhibited through different encapsulation methods, which influence the encapsulation efficiency and release behavior at the same time. This review summarizes the effects of preparation methods and process parameters on the microstructures of capsules at first. The mechanisms of the different microstructures on encapsulation efficiency and controlled release behavior of core materials are analyzed. Next, a comprehensive overview on the beneficial functional lipids capsules in the latest food and biomedicine applications are provided as well as the matching relationship between the microstructures of the capsules and applications are discussed. Finally, the remaining challenges and future possible directions that have potential interest are outlined. The purpose of this review is to convey the construction of beneficial functional lipids capsules and the function mechanism, a critical analysis on its current status and challenges, and opinions on its future development. This review is believed to promote communication among the food, pharmacy, agronomy, engineering, and nutrition industries.
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Affiliation(s)
- Yixin Cai
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Yingying Zhang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Qingli Qu
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Ranhua Xiong
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, P. R. China
| | - Chaobo Huang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
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8
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Ferreira S, Nicoletti VR, Dragosavac M. Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part I – use of metal membranes for emulsification. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107239] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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10
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Zhu H, Wu S, Zhang Z, MA T. Effect of crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation. Food Funct 2022; 13:9049-9059. [DOI: 10.1039/d2fo01875f] [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
The crosslinking and drying method of microcapsules prepared by complex coacervation has been investigated in order to reach a better control of the oxidative stability of final powder product. Methyl...
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Natural Polymers Used in Edible Food Packaging—History, Function and Application Trends as a Sustainable Alternative to Synthetic Plastic. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides3010002] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
In this review, a historical perspective, functional and application trends of natural polymers used to the development of edible food packaging were presented and discussed. Polysaccharides and proteins, i.e., alginate; carrageenan; chitosan; starch; pea protein, were considered. These natural polymers are important materials obtained from renewable plant, algae and animal sources, as well as from agroindustrial residues. Historically, some of them have been widely used by ancient populations for food packaging until these were replaced by petroleum-based plastic materials after World War II. Nowadays, biobased materials for food packaging have attracted attention. Their use was boosted especially because of the environmental pollution caused by inappropriate disposal of plastic packaging. Biobased materials are welcome to the design of food packaging because they possess many advantages, such as biodegradability, biocompatibility and low toxicity. Depending on the formulation, certain biopolymer-based packaging may present good barrier properties, antimicrobial and antioxidant activities Thus, polysaccharides and proteins can be combined to form diverse composite films with improved mechanical and biological behaviors, making them suitable for packaging of different food products.
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Huang R, Lan R, Shen C, Zhang Z, Wang Z, Bao J, Wang Z, Zhang L, Hu W, Yu Z, Zhu S, Wang L, Yang H. Remotely Controlling Drug Release by Light-Responsive Cholesteric Liquid Crystal Microcapsules Triggered by Molecular Motors. ACS APPLIED MATERIALS & INTERFACES 2021; 13:59221-59230. [PMID: 34851087 DOI: 10.1021/acsami.1c16367] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Stimuli-responsive smart nanocarriers are an emerging class of materials applicable in fields including drug delivery and tissue engineering. Instead of constructing responsive polymer shells to control the release and delivery of drugs, in this work, we put forward a novel strategy to endow the internal drugs with light responsivity. The microcapsule consisted of molecular motor (MM)-doped cholesteric liquid crystals (CLCs) and drugs. The drug in gelatin-gum arabic microcapsules can protect the carried drugs for a long time with a low release speed totally resulting from drug diffusion. Under UV light, the MM isomerizes and the chirality changes, inducing the alteration of the superstructure of the CLCs. In this process, the cooperative molecular disturbance accelerates the diffusion of the drugs from the microcapsule core to the outside. As a result, thanks to the cooperative effect of liquid crystalline mesogens, molecular-scale geometric changes of motors could be amplified to the microscale disturbance of the self-organized superstructure of the CLCs, resulting in the acceleration of the drug release. This method is hoped to provide opportunities in the design and fabrication of novel functional drug delivery systems.
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Affiliation(s)
- Rui Huang
- School of Materials Science and Engineering, University of Science and Technology Beijing, Beijing 100083, P. R. China
| | - Ruochen Lan
- School of Materials Science and Engineering, Peking University, Beijing 100871, P. R. China
| | - Chen Shen
- School of Materials Science and Engineering, Peking University, Beijing 100871, P. R. China
| | - Zhongping Zhang
- School of Materials Science and Engineering, University of Science and Technology Beijing, Beijing 100083, P. R. China
| | - Zichen Wang
- College of Materials Science and Opto-Electronic Technology, University of the Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Jinying Bao
- School of Materials Science and Engineering, Peking University, Beijing 100871, P. R. China
| | - Zizheng Wang
- School of Materials Science and Engineering, Peking University, Beijing 100871, P. R. China
| | - Lanying Zhang
- School of Materials Science and Engineering, Peking University, Beijing 100871, P. R. China
| | - Wei Hu
- School of Materials Science and Engineering, Peking University, Beijing 100871, P. R. China
| | - Zhan Yu
- Beijing Anzhen Hospital of Capital Medical University, 2 Anzhen Road, Chaoyang District, Beijing 100020, P. R. China
| | - Siquan Zhu
- School of Materials Science and Engineering, University of Science and Technology Beijing, Beijing 100083, P. R. China
- Beijing Anzhen Hospital of Capital Medical University, 2 Anzhen Road, Chaoyang District, Beijing 100020, P. R. China
| | - Lei Wang
- CAS Center for Excellence in Nanoscience, CAS Key Laboratory for Biological Effects of Nanomaterials and Nanosafety, National Center for Nanoscience and Technology (NCNST), Beijing 100190, P. R. China
| | - Huai Yang
- School of Materials Science and Engineering, Peking University, Beijing 100871, P. R. China
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Ji R, Cui H, Duhoranimana E, Hayat K, Yu J, Hussain S, Usman Tahir M, Zhang X, Ho CT. Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils. FOOD RESEARCH INTERNATIONAL (OTTAWA, ONT.) 2021; 145:110411. [PMID: 34112414 DOI: 10.1016/j.foodres.2021.110411] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 04/08/2021] [Accepted: 05/08/2021] [Indexed: 11/28/2022]
Abstract
A two-step emulsification prior to complex coacervation was employed to develop a co-encapsulation technology of hydrophilic and hydrophobic components for nutrition enhancement. Processing parameters of mononuclear ellipse-like microcapsules using gelatin and sodium carboxymethyl cellulose as wall materials were evaluated. The particle size and morphology of microcapsules and the encapsulation efficiency of L-ascorbic acid were significantly affected by the water-oil phase ratio and total biopolymer concentration. The L-ascorbic acid and quercetin co-encapsulated microcapsules with an average size of 65.26 µm showed good physical and chemical stability. The encapsulation efficiencies of L-ascorbic acid and quercetin were 69.91% and 88.21%, respectively. To predict the potential of functional lipids as hydrophobic carriers, microcapsules using soybean oil, olive oil, fish oil, and conjugated linoleic acid as interlayer oils were developed. The encapsulation efficiencies of hydrophobic compounds carried by different oils were similarly high (88.21-93.08%), whereas, hydrophilic ones carried by conjugated linoleic acid had the lowest encapsulation efficiency (32.54%). The interface tension results indicated that the interfacial stability was impaired by a competitive relation between conjugated linoleic acid and hydrophobic emulsifier at the interface, due to their structural similarity. These results provided the guidance for improving the quality of interlayer oils from microcapsules.
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Affiliation(s)
- Ran Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Emmanuel Duhoranimana
- Department of Biotechnologies, Faculty of Applied Fundamental Sciences, Institutes of Applied Sciences, INES-Ruhengeri, P.O. Box 155 Ruhengeri, Rwanda
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
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Bordón MG, Alasino NP, Martínez V, Gauna Peter R, Iturralde R, Ribotta PD, Martínez ML. Influence of the spray drying operating conditions on the estimated drying kinetics of emulsion single droplets and the properties of microencapsulated chia oil. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.01.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Spray-air contact and operating conditions in tall and short-form co-current spray dryers affect relevant physico-chemical properties of microencapsulated chia oil (Salvia hispanica L.). FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.03.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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16
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Effect of Tannic Acid Concentration on the Physicochemical, Thermal, and Antioxidant Properties of Gelatin/Gum Arabic–Walled Microcapsules Containing Origanum onites L. Essential Oil. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02633-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110214] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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18
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Xia Q, Akanbi TO, Wang B, Li R, Liu S, Barrow CJ. Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation. Food Funct 2020; 11:10748-10757. [PMID: 33231232 DOI: 10.1039/d0fo02350g] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Tuna oil was selectively hydrolysed using Thermomyces lanuginosus lipase for 6 h to prepare omega-3 acylglycerol concentrate with the DHA content significantly increased from 24.9% in tuna oil to 36.3% in the acylglycerol concentrate. The acylglycerol concentrate was subsequently encapsulated into the "multi-core" microcapsules using gelatin-sodium hexametaphosphate complex coacervates as the shell material. Rancimat, Oxipres and thermogravimetric analyses all showed that the microencapsulated acylglycerol concentrate had unexpectedly improved oxidation stability, compared to those produced using tuna oil, even though the concentrated oils themselves were significantly less stable than tuna oil. The incorporation of enzymatic tuna oil acylglycerol concentrate also significantly improved the oxidation stability of microencapsulated standard refined unconcentrated tuna oil. A wide range of characteristics including lipid and fatty acid composition, oil-in-water (O/W) emulsion properties, morphology, nanomechanical strength and physicochemical stability of acylglycerol, acylglycerol oil-in-water (O/W) emulsion and final microcapsules were investigated throughout the preparation. The result suggests that high levels of monoacylglycerol (about 35%) and diacylglycerol (about 8.5%) were produced in the acylglycerol. The acylglycerol O/W emulsion exhibited significantly smaller droplet size, lower zeta-potential and higher surface hydrophobicity, which contributed to the formation of the microcapsule with a significantly smoother surface and more compact structure, finally leading to improved oxidative stability compared to those prepared from native tuna oil.
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Affiliation(s)
- Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China.
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19
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Ferreira S, Nicoletti VR. Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters. Food Res Int 2020; 138:109828. [PMID: 33288193 DOI: 10.1016/j.foodres.2020.109828] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 08/08/2020] [Accepted: 10/16/2020] [Indexed: 11/18/2022]
Abstract
This study investigates the influence of the atomization parameters on complex coacervation by atomization, and is following a preceding study that presented the technique and investigated the effects of formulation. Complex coacervated capsules were produced by atomization, using emulsions with 1 and 6%(w/w) of gelatin and ginger oil atomized over a 1%(w/w) solution of gum Arabic, at constant polymer ratio of 1:2 (gelatin:gum Arabic) at pH 3.5. The air velocity at the nozzle varied from 72 to 168 m/s and the emulsion velocity at the nozzle varied from 0.4 to 0.6 m/s, maintaining the air to liquid velocity ratio at 170, 220 and 270. The mean diameter of the microcapsules produced varied from 52 to 75 μm and no crosslinking agents were used. The influence of atomization numbers Weber (We) and Ohnesorge (Oh), shear rate and shear stress on the encapsulation performance was carried out and a proposed model was able to predict the final size of the microcapsules produced at We ≥ 180 and Oh = 0.063. Encapsulation efficiency varied from 9 to 95%, and encapsulation yield varied from 50 to 99%. Finally, optimum conditions based on size prediction and microencapsulation parameters were proposed.
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Affiliation(s)
- Sungil Ferreira
- São Paulo State University (UNESP), Department of Food Engineering and Technology, São Jose do Rio Preto, SP 15054-000, Brazil.
| | - Vania Regina Nicoletti
- São Paulo State University (UNESP), Department of Food Engineering and Technology, São Jose do Rio Preto, SP 15054-000, Brazil
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20
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Muhoza B, Xia S, Wang X, Zhang X, Li Y, Zhang S. Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications. Crit Rev Food Sci Nutr 2020; 62:1363-1382. [DOI: 10.1080/10408398.2020.1843132] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Bertrand Muhoza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xuejiao Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
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21
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Costa AM, Moretti LK, Simões G, Silva KA, Calado V, Tonon RV, Torres AG. Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Development of a potential functional ingredient for food application. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109519] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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22
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Jin F, Ding R, Ding K, Han T, Chen X. Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14709] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fang‐zhou Jin
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Rui‐xia Ding
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Ke Ding
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Tao Han
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Xiang‐ning Chen
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
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23
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Huang GQ, Wang HO, Wang FW, Du YL, Xiao JX. Maillard reaction in protein – polysaccharide coacervated microcapsules and its effects on microcapsule properties. Int J Biol Macromol 2020; 155:1194-1201. [DOI: 10.1016/j.ijbiomac.2019.11.087] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 11/04/2019] [Accepted: 11/09/2019] [Indexed: 01/09/2023]
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24
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Recent developments in chitosan encapsulation of various active ingredients for multifunctional applications. Carbohydr Res 2020; 492:108004. [DOI: 10.1016/j.carres.2020.108004] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 03/16/2020] [Accepted: 04/03/2020] [Indexed: 01/08/2023]
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25
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Li J, Yang X, Li X, Zhang Z, Wei Z, Xing Z, Deng S, Duan F. Okra polysaccharides/gelatin complex coacervate as pH-responsive and intestine-targeting delivery protects isoquercitin bioactivity. Int J Biol Macromol 2020; 159:487-496. [PMID: 32422271 DOI: 10.1016/j.ijbiomac.2020.05.067] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 04/30/2020] [Accepted: 05/10/2020] [Indexed: 02/08/2023]
Abstract
Okra polysaccharides (OPs) belong to RG I pectin branched with neutral saccharide side chains, which possesses distinctive structure and physicochemical properties from the commonly used HG pectin. Until now, the application of RG I pectin as wall material of microcapsule remains unclear. Here, we obtained OPs/gelatin complex coacervate at the maximum yield of 86.8% (pH 3.5, gelatin/OPs ratio 9:1 and 2% (w/v) total polymer concentration) by response surface methodology. Isoquercitin (IQ)-loaded OPs/gelatin complex coacervate (OGIQ) showed porous spongy-like surface structure with average particle size, encapsulation efficiency and surface porosity at 334 nm, 81.6% and 31.9%, respectively. OGIQ was found to be pH-responsive and intestine-targeting. The IQ-release rate of OGIQ was assayed to be 89.4% in intestine fluid and below 2% in acidic and simulated gastric digestion, respectively. Accordingly, embedding in OGIQ protected IQ in digestion and improved its postdigestive α-glucosidase inhibitory rate by 88.7%. The differential scanning calorimetry curves showed that OGIQ effectively prevented IQ from thermal decomposition. The XRD, FT-IR and CD spectra indicated that IQ was embedded in OGIQ in amorphous state by hydrogen bonds and electrostatic interaction. Compared with HG, the neutral saccharide side chains of OPs could induce different secondary conformation change of gelatin during complex coacervation.
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Affiliation(s)
- Jingwen Li
- Department of Food Engineering, College of Biomass Science and Engineering & Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, PR China
| | - Xiaoran Yang
- Department of Food Engineering, College of Biomass Science and Engineering & Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, PR China
| | - Xiao Li
- Department of Food Engineering, College of Biomass Science and Engineering & Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, PR China
| | - Zihan Zhang
- Department of Food Engineering, College of Biomass Science and Engineering & Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, PR China
| | - Zeliang Wei
- Laboratory of Ethnopharmacology, West China Hospital, West China Medical School, Sichuan University, Chengdu 610041, PR China
| | - Zhihua Xing
- Laboratory of Ethnopharmacology, West China Hospital, West China Medical School, Sichuan University, Chengdu 610041, PR China
| | - Sha Deng
- Department of Food Engineering, College of Biomass Science and Engineering & Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, PR China
| | - Feixia Duan
- Department of Food Engineering, College of Biomass Science and Engineering & Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, PR China.
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26
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Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice. Food Res Int 2020; 131:109047. [DOI: 10.1016/j.foodres.2020.109047] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 12/21/2019] [Accepted: 01/28/2020] [Indexed: 11/19/2022]
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27
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Wang L, Li T, Xin B, Liu Y, Zhang F. Preparation and characterization of wormwood-oil-contained microcapsules. J Microencapsul 2020; 37:324-331. [DOI: 10.1080/02652048.2020.1749320] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Lei Wang
- School of Textiles and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Tingxiao Li
- School of Textiles and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Binjie Xin
- School of Textiles and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Yan Liu
- School of Textiles and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Fuli Zhang
- The Naval Medical Research Institute, Naval Medical Research Institute, Shanghai, China
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