Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying

Yacon powder mix: Effects of the composition and the process of microencapsulation by spray drying

Yacon is a tuber known as a healthy food due to its effects as an antidiabetic, anti-inflammatory, anticancer, and prebiotic agent; it is rich in fructooligosaccharides (FOS) and antioxidants, and due to its sweet taste and low-calorie content, it is used as a substitute for ordinary sugar. This research aimed to evaluate the influence of the composition of the feed and the microencapsulation process by spray drying (SD) on the properties of a yacon powder mixture (YP). Response surface methodology with a central composite design with a face-centered composition (α = 1) was used, considering the independent variables: inulin (IN) (3-5% w/w), maltodextrin (MD) (3-5% w/w), air inlet temperature (AIT) (140-160 °C), air outlet temperature (AOT) (75-85 °C) and atomizer disc speed (ADS) (18000-22000 rpm), and the dependent variables: moisture (Xw), water activity (aw), hygroscopicity (Hy), solubility (S), particle size (percentile D10, D50, and D90), total phenols (TP), antioxidant capacity (ABTS and DPPH), color (CIE-Lab*) and yield (Yi). The suspension formulation contained xanthan gum (0.167 %) and a mixture of ascorbic and citric acids (0.3 %). The aw and Xw values of the YP guarantee its microbiological stability; however, the process formulation produces a complex matrix (FOS- sugars- MD - IN) with high affinity for water, which favors adsorption phenomena (hygroscopic material) and high reconstitution (high solubility). The independent variables that best fit the experimental optimization criteria were: IN = 3.0 %, MD = 5.0 %, AIT = 143.7 °C, AOT = 80.1 °C, ADS = 22000 rpm, where Yi = 84.2 %, and the quality of the YP: Xw = 2.4 %, a w  = 0.220, Hy = 23.0 %, S = 96.9 %, D10 = 10.6 μm, D50 = 23.4 μm and D90 = 169.3 μm, TP = 1228.2 mg gallic acid equivalent/100 g, ABTS = 2295.9 mg Trolox equivalent (TE)/100 g, DPPH = 5192.3 mg TE/100 g, L* = 80.5, a* = 5.1 and b* = 17.4. SD is an effective technology that positively impacts the development of new food products. In addition, the YP could have multipurpose applications for the industry, generating value in this agri-chain.

The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives

Encapsulation technology has been extensively used to enhance the stability, specificity, and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving product quality and reducing production costs. This study presents a comprehensive classification of encapsulation techniques based on the state of different cores (solid, liquid, and gaseous) and offers a detailed description and analysis of these encapsulation methods. Specifically, it introduces the diverse applications of encapsulation technology in food, encompassing areas such as antioxidant, protein activity, physical stability, controlled release, delivery, antibacterial, and probiotics. The potential impact of encapsulation technology is expected to make encapsulation technology a major process and research hotspot in the food industry. Future research directions include applications of encapsulation for enzymes, microencapsulation of biosensors, and novel technologies such as self-assembly. This study provides a valuable theoretical reference for the in-depth research and wide application of encapsulation technology in the food industry.

Application of inulin for the formulation and delivery of bioactive molecules and live cells

Inulin is a fructan biosynthesized mainly in plants of the Asteraceae family. It is also found in edible vegetables and fruits such as onion, garlic, leek, and banana. For the industrial production of inulin, chicory and Jerusalem artichoke are the main raw material. Inulin is used in the food, pharmaceutical, cosmetic as well biotechnological industries. It has a GRAS status and exhibits prebiotic properties. Inulin can be used as a wall material in the encapsulation process of drugs and other bioactive compounds and the development of their delivery systems. In the review, the use of inulin for the encapsulation of probiotics, essential and fatty oils, antioxidant compounds, natural colorant and other bioactive compounds is presented. The encapsulation techniques, materials and the properties of final products suitable for the delivery into food are discussed. Research limitations are also highlighted.

Recent Advances in the Microencapsulation of Essential Oils, Lipids, and Compound Lipids through Spray Drying: A Review

In recent decades, the microcapsules of lipids, compound lipids, and essential oils, have found numerous potential practical applications in food, textiles, agricultural products, as well as pharmaceuticals. This article discusses the encapsulation of fat-soluble vitamins, essential oils, polyunsaturated fatty acids, and structured lipids. Consequently, the compiled information establishes the criteria to better select encapsulating agents as well as combinations of encapsulating agents best suited to the types of active ingredient to be encapsulated. This review shows a trend towards applications in food and pharmacology as well as the increase in research related to microencapsulation by the spray drying of vitamins A and E, as well as fish oil, thanks to its contribution of omega 3 and omega 6. There is also an increase in articles in which spray drying is combined with other encapsulation techniques, or modifications to the conventional spray drying system.

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. However, despite recent developments in the field, no specific review focusing on these topics has been published in the last few years. This work aimed to review the most recent developments in the microencapsulation of fish oil and natural antioxidant compounds. The impact of the wall material and the procedures on the quality of the microencapsulates were preferably evaluated, while their addition to foods has only been studied in a few works. The homogenization technique, the wall-material ratio and the microencapsulation technique were also extensively studied. Microcapsules were mainly analyzed for size, microencapsulation efficiency, morphology and moisture, while in vitro digestion, flowing properties, yield percentage and Fourier transform infrared spectroscopy (FTIR) were used more sparingly. Findings highlighted the importance of optimizing the most influential variables of the microencapsulation procedure. Further studies should focus on extending the range of analytical techniques upon which the optimization of microcapsules is based and on addressing the consequences of the addition of microcapsules to food products.

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.