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Kaushik P, Mittal V, Kaushik D. Unleashing the Potential of β -cyclodextrin Inclusion Complexes in Bitter Taste Abatement: Development, Optimization and Evaluation of Taste Masked Anti-emetic Chewing Gum of Promethazine Hydrochloride. AAPS PharmSciTech 2024; 25:169. [PMID: 39043992 DOI: 10.1208/s12249-024-02888-6] [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: 04/23/2024] [Accepted: 07/05/2024] [Indexed: 07/25/2024] Open
Abstract
Motion sickness also known as kinetosis is a condition in which there exists a disagreement between visually perceived movement and the vestibular system's sense of movement. Nausea, vomiting, dizziness, fatigue, and headache are the most common symptoms of motion sickness. This study mainly focuses on the taste masking of Promethazine Hydrochloride (PMZ) by inclusion complexation method, its formulation development in the chewing gum form by using directly compressible gum base HIG® and its quality and performance testing. Different molar ratios (1:1, 1:2, 1:3 and 1:4) of PMZ-cyclodextrin complexes were prepared by using β-Cyclodextrin (β-CD) as a taste masking agent. These complexes were evaluated for FTIR, DSC, % Entrapment Efficiency, % drug yield, and taste evaluation by E-Tongue. The optimized ratio was further evaluated by sophisticated analytical techniques such as Scanning Electron Microscopy (SEM) and X-Ray Diffraction (XRD). A central composite design (CCD) (3 ^2) was utilized to examine the effects of independent variables (amount of gum-X1 and amount of plasticizer-X2) on dependent variables (%CDRY1 and hardness Y2). The prepared gums were evaluated for drug content, organoleptic properties, in-vitro dissolution testing by fabricated disintegration apparatus, texture analysis, etc. The optimization statistics showed that on decreasing the amount of gum, in- vitro drug release increases and hardness decreases. The optimized batch MCG-2 of Promethazine MCG showed 92.34 ± 0.92% of drug release, whereas for marketed formulation (Phenergan®-25 mg) drug release value was 86.19 ± 1.88%. Results provided evidence that PMZ MCGs could be a better alternative to conventional tablet formulations with improved drug release, palatability and texture.
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Affiliation(s)
- Prerna Kaushik
- Department of Pharmaceutical Sciences, M.D. University, Rohtak, 124001, India
| | - Vineet Mittal
- Department of Pharmaceutical Sciences, M.D. University, Rohtak, 124001, India
| | - Deepak Kaushik
- Department of Pharmaceutical Sciences, M.D. University, Rohtak, 124001, India.
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2
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Hales D, Bogdan C, Tefas LR, Cornilă A, Chiver MA, Tomuță I, Casian T, Iovanov R, Katona G, Ambrus R, Iurian S. Exploring Vacuum Compression Molding as a Preparation Method for Flexible-Dose Pediatric Orodispersible Films. Pharmaceuticals (Basel) 2024; 17:934. [PMID: 39065784 PMCID: PMC11280104 DOI: 10.3390/ph17070934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/07/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
In recent years, solid dosage forms have gained interest in pediatric therapy because they can provide valuable benefits in terms of dose accuracy and stability. Particularly for orodispersible films (ODFs), the literature evidences increased acceptability and dose flexibility. Among the various available technologies for obtaining ODFs, such as solvent casting, hot-melt extrusion, and ink printing technologies, the solvent-free preparation methods exhibit significant advantages. This study investigated Vacuum Compression Molding (VCM) as a solvent-free manufacturing method for the preparation of flexible-dose pediatric orodispersible films. The experimental approach focused on selecting the appropriate plasticizer and ratios of the active pharmaceutical ingredient, diclofenac sodium, followed by the study of their impacts on the mechanical properties, disintegration time, and drug release profile of the ODFs. Additional investigations were performed to obtain insights regarding the solid-state properties. The ODFs obtained by VCM displayed adequate quality in terms of their critical characteristics. Therefore, this proof-of-concept study shows how VCM could be utilized as a standalone method for the production of small-scale ODFs, enabling the customization of doses to meet the individual needs of pediatric patients.
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Affiliation(s)
- Dana Hales
- Department of Pharmaceutical Technology and Biopharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 41 Victor Babeș St, 400002 Cluj-Napoca, Romania; (D.H.); (L.R.T.); (A.C.); (M.-A.C.); (I.T.); (T.C.); (R.I.); (S.I.)
| | - Cătălina Bogdan
- Department of Dermopharmacy and Cosmetology, Iuliu Hatieganu University of Medicine and Pharmacy, 12 Ion Creangă St, 400002 Cluj-Napoca, Romania
| | - Lucia Ruxandra Tefas
- Department of Pharmaceutical Technology and Biopharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 41 Victor Babeș St, 400002 Cluj-Napoca, Romania; (D.H.); (L.R.T.); (A.C.); (M.-A.C.); (I.T.); (T.C.); (R.I.); (S.I.)
| | - Andreea Cornilă
- Department of Pharmaceutical Technology and Biopharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 41 Victor Babeș St, 400002 Cluj-Napoca, Romania; (D.H.); (L.R.T.); (A.C.); (M.-A.C.); (I.T.); (T.C.); (R.I.); (S.I.)
| | - Maria-Andreea Chiver
- Department of Pharmaceutical Technology and Biopharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 41 Victor Babeș St, 400002 Cluj-Napoca, Romania; (D.H.); (L.R.T.); (A.C.); (M.-A.C.); (I.T.); (T.C.); (R.I.); (S.I.)
| | - Ioan Tomuță
- Department of Pharmaceutical Technology and Biopharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 41 Victor Babeș St, 400002 Cluj-Napoca, Romania; (D.H.); (L.R.T.); (A.C.); (M.-A.C.); (I.T.); (T.C.); (R.I.); (S.I.)
| | - Tibor Casian
- Department of Pharmaceutical Technology and Biopharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 41 Victor Babeș St, 400002 Cluj-Napoca, Romania; (D.H.); (L.R.T.); (A.C.); (M.-A.C.); (I.T.); (T.C.); (R.I.); (S.I.)
| | - Rareș Iovanov
- Department of Pharmaceutical Technology and Biopharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 41 Victor Babeș St, 400002 Cluj-Napoca, Romania; (D.H.); (L.R.T.); (A.C.); (M.-A.C.); (I.T.); (T.C.); (R.I.); (S.I.)
| | - Gábor Katona
- Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, Eotvos u. 6, 6720 Szeged, Hungary; (G.K.); (R.A.)
| | - Rita Ambrus
- Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, Eotvos u. 6, 6720 Szeged, Hungary; (G.K.); (R.A.)
| | - Sonia Iurian
- Department of Pharmaceutical Technology and Biopharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 41 Victor Babeș St, 400002 Cluj-Napoca, Romania; (D.H.); (L.R.T.); (A.C.); (M.-A.C.); (I.T.); (T.C.); (R.I.); (S.I.)
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Chen X, Zhang M, Tang T, Yu D. The color/shape/flavor of yam gel with double emulsified microcapsules changed synchronously in 4D printing induced by microwave. Int J Biol Macromol 2024; 260:129631. [PMID: 38253155 DOI: 10.1016/j.ijbiomac.2024.129631] [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: 10/23/2023] [Revised: 12/11/2023] [Accepted: 12/28/2023] [Indexed: 01/24/2024]
Abstract
The feasibility of 3D printing the color, aroma and shape changes of yam gel with microwave heating as stimulus and soybean protein isolate-chitosan-maltodextrin complex coacervated microcapsules rich in water-soluble betacyanin and rose essence as stimulus-response materials was discussed. The morphology of microcapsules presented irregular spherical structure, and the surface was relatively smooth and slightly concave. Microwave heating led to the gradual destruction of microcapsules in yam gel, releasing internal pigments and essence, and enhancing the redness and flavor of printed samples. The release of the water phase and oil phase of the microcapsules and the hot-spot expansion effect of the models made the 3D printed bird models bend and deform, realizing the deformation effect of "spreading of wings", which realized a three-response synchronous change in color, shape, and flavor of the printed samples within 45 s. In this study, a variety of 4D printed foods with synchronous changes in sensory characteristics were created, which increased sensory enjoyment on the basis of ensuring the nutritional needs of food.
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Affiliation(s)
- Xiaohuan Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Tiantian Tang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Dongxing Yu
- Shanghao Biotech Co., Ltd., 266700 Qingdao, Shandong, China
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Sharma M, Dash KK, Badwaik LS. Development of chewing gum model system from phytocompounds of black jamun ( Syzygium cumini) pulp and study of its dissolution kinetics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:300-310. [PMID: 38196719 PMCID: PMC10772027 DOI: 10.1007/s13197-023-05841-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/24/2023] [Accepted: 09/05/2023] [Indexed: 01/11/2024]
Abstract
Black jamun is a rich source of polyphenol and anthocyanin that provides major potential as a natural pigment. The different concentrations of encapsulated jamun pulp phytocompounds (0, 0.5, 1, 3 and 5 g 100 g-1) were incorporated with chewing gum for the development of functional food production. The study showed among variants, 5 g 100 g-1 encapsulates of black jamun pulp extract-based chewing gum (BJE-CG) showed better color stability and texture properties caused by the availability of alginate and guar gum in the encapsulates. The results revealed the dissolution behaviour of 5 g 100 g-1 based BJE-CG has a greater (P < 0.05) dissolution of total anthocyanin (TAC) and phenolic content (TPC). The dissolution kinetics model including the Korsmeyer-Peppas model, Higuchi model and Gunes model were statistically tested the dissolution rate of TAC and TPC. The Korsmeyer-Peppas model for TAC and Gunes model for TPC were found the best suitable through R2 (0.995 and 0.991) and the lowest χ2 (0.0098 and 0.0361). The dissolution kinetics study indicated the 5 g 100 g-1 based BJE-CG has the most suitable fitting in dissolution kinetics via simulated salivary fluid at 10 min. The application of the encapsulated phytocompounds shows a better solution for food and pharma industries to deliver decent plant-based pigment and phytocompounds in the food product. Graphical abstract
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Affiliation(s)
- Maanas Sharma
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar - Delhi, Grand Trunk Rd, Phagwara, Punjab 144411 India
| | - Kshirod K Dash
- Department of Food Processing Technology, GKCIET, Malda, West Bengal 732141 India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
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Lashkaripour A, McIntyre DP, Calhoun SGK, Krauth K, Densmore DM, Fordyce PM. Design automation of microfluidic single and double emulsion droplets with machine learning. Nat Commun 2024; 15:83. [PMID: 38167827 PMCID: PMC10761910 DOI: 10.1038/s41467-023-44068-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 11/29/2023] [Indexed: 01/05/2024] Open
Abstract
Droplet microfluidics enables kHz screening of picoliter samples at a fraction of the cost of other high-throughput approaches. However, generating stable droplets with desired characteristics typically requires labor-intensive empirical optimization of device designs and flow conditions that limit adoption to specialist labs. Here, we compile a comprehensive droplet dataset and use it to train machine learning models capable of accurately predicting device geometries and flow conditions required to generate stable aqueous-in-oil and oil-in-aqueous single and double emulsions from 15 to 250 μm at rates up to 12000 Hz for different fluids commonly used in life sciences. Blind predictions by our models for as-yet-unseen fluids, geometries, and device materials yield accurate results, establishing their generalizability. Finally, we generate an easy-to-use design automation tool that yield droplets within 3 μm (<8%) of the desired diameter, facilitating tailored droplet-based platforms and accelerating their utility in life sciences.
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Affiliation(s)
- Ali Lashkaripour
- Department of Bioengineering, Stanford University, Stanford, CA, USA.
- Department of Genetics, Stanford University, Stanford, CA, USA.
| | - David P McIntyre
- Department of Biomedical Engineering, Boston University, Boston, MA, USA
- Biological Design Center, Boston University, Boston, MA, USA
| | | | - Karl Krauth
- Department of Genetics, Stanford University, Stanford, CA, USA
| | - Douglas M Densmore
- Department of Biomedical Engineering, Boston University, Boston, MA, USA
- Biological Design Center, Boston University, Boston, MA, USA
- Department of Electrical & Computer Engineering, Boston University, Boston, MA, USA
| | - Polly M Fordyce
- Department of Bioengineering, Stanford University, Stanford, CA, USA.
- Department of Genetics, Stanford University, Stanford, CA, USA.
- Chan-Zuckerberg Biohub, San Francisco, CA, USA.
- Sarafan ChEM-H Institute, Stanford University, Stanford, CA, USA.
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6
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Ferraz MC, Júnior FDO, Barroso LA, de Figueiredo Furtado G, Cunha RL, Hubinger MD. Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:676-682. [PMID: 37721655 DOI: 10.1007/s11130-023-01104-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/01/2023] [Indexed: 09/19/2023]
Abstract
This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids. Model spice mayonnaise, containing 0.5 wt% paprika and cinnamon microparticles content, was formulated in compliance with Brazilian regulations for spices, seasonings, and sauce formulations. Droplet size distribution, optical microscopy and fluorescence microscopy analyses were conducted on the microparticles, model spice mayonnaise, and standard mayonnaise both before and after in vitro gastric and intestinal digestion. Following digestion, all samples demonstrated droplet aggregation and coalescence. Remarkably, dispersed particles (37.40 ± 2.58%) and model spice mayonnaise (17.76 ± 0.07%) showed the highest release rate of free fatty acids (FFAs), indicating efficient lipid digestion. The study found that using mayonnaise as a delivery system significantly increased bioaccessibility (22.7%). This suggests that particles in an aqueous medium have low solubility, while the high lipid composition of mayonnaise facilitates the delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion.
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Affiliation(s)
- Mariana Costa Ferraz
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil.
| | - Fernando Divino Oliveira Júnior
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Lívia Alves Barroso
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Guilherme de Figueiredo Furtado
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Rosiane Lopes Cunha
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
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Hedayati S, Tarahi M, Azizi R, Baeghbali V, Ansarifar E, Hashempur MH. Encapsulation of mint essential oil: Techniques and applications. Adv Colloid Interface Sci 2023; 321:103023. [PMID: 37863014 DOI: 10.1016/j.cis.2023.103023] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 10/07/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
Mint essential oil (MEO) is an outstanding antibacterial and antioxidant agent, that can be considered as a promising natural preservative, flavor, insecticide, coolant, and herbal medicine. However, the low solubility and volatility of MEO limits its extensive applications. In order to utilize MEO in different products, it is essential to develop treatments that can overcome these limitations. More recently, encapsulation technology has been developed as a promising method to overcome the shortcomings of MEO. In which, sensitive compounds such as essential oils (EOs) are entrapped in a carrier to produce micro or nanoparticles with increased stability against environmental conditions. Additionally, encapsulation of EOs makes transportation and handling easier, reduces their volatility, controls their release and consequently improves the efficiency of these bioactive compounds and extends their industrial applications. Several encapsulation techniques, such as emulsification, coacervation, ionic gelation, inclusion complexation, spray drying, electrospinning, melt dispersion, melt homogenization, and so on, have been emerged to improve the stability of MEO. These encapsulated MEOs can be also used in a variety of food, bioagricultural, pharmaceutical, and health care products with excellent performance. Therefore, this review aims to summarize the physicochemical and functional properties of MEO, recent advances in encapsulation techniques for MEO, and the application of micro/nanocapsulated MEO in different products.
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Affiliation(s)
- Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Rezvan Azizi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Vahid Baeghbali
- Food and Markets Department, Natural Resources Institute, University of Greenwich, Medway, UK
| | - Elham Ansarifar
- Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran
| | - Mohammad Hashem Hashempur
- Research Center for Traditional Medicine and History of Medicine, Department of Persian Medicine, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran.
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Su C, De Meulenaer B, Van der Meeren P. Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress. Compr Rev Food Sci Food Saf 2023; 22:4282-4301. [PMID: 37583303 DOI: 10.1111/1541-4337.13223] [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: 02/12/2023] [Revised: 06/24/2023] [Accepted: 07/20/2023] [Indexed: 08/17/2023]
Abstract
Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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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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Masuda M, Terada Y, Tsuji R, Nakano S, Ito K. Time-Series Sensory Analysis Provided Important TI Parameters for Masking the Beany Flavor of Soymilk. Foods 2023; 12:2752. [PMID: 37509844 PMCID: PMC10379375 DOI: 10.3390/foods12142752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 07/12/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
The aim of this study is to provide a new perspective on the development of masking agents by examining the application of their time-series sensory profiles. The analysis of the relationship between 14 time-intensity (TI) parameters and the beany flavor masking ability of 100 flavoring materials indicate that the values of AreaInc, DurDec, and AreaDec, TI parameters related to the flavor release in the increasing and decreasing phases, were significantly higher in the top 10 masking score materials than in the bottom 10 materials. In addition to individual analysis, machine learning analysis, which can derive complex rules from large amounts of data, was performed. Machine learning-based principal component analysis and cluster analysis of the flavoring materials presented AreaInc and AreaDec as TI parameters contributing to the classification of flavor materials and their masking ability. AreaDec was suggested to be particularly important for the beany flavor masking in the two different analyses: an effective masking can be achieved by focusing on the TI profiles of flavor materials. This study proposed that time-series profiles, which are mainly used for the understanding of the sensory characteristics of foods, can be applied to the development of masking agents.
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Affiliation(s)
- Miyu Masuda
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Yuko Terada
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Ryoki Tsuji
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Shogo Nakano
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Keisuke Ito
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
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11
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Kumar A, Kaur R, Kumar V, Kumar S, Gehlot R, Aggarwal P. New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Soft confectionery products: Quality parameters, interactions with processing and ingredients. Food Chem 2022; 385:132735. [DOI: 10.1016/j.foodchem.2022.132735] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 02/18/2022] [Accepted: 03/15/2022] [Indexed: 11/21/2022]
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13
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Liu K, Chen YY, Pan LH, Li QM, Luo JP, Zha XQ. Co-encapsulation systems for delivery of bioactive ingredients. Food Res Int 2022; 155:111073. [DOI: 10.1016/j.foodres.2022.111073] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 01/26/2022] [Accepted: 02/24/2022] [Indexed: 12/25/2022]
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14
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Hua XY, Chiang JH, Henry CJ. Application of plant proteins as alternative emulsifiers in double emulsions: using
kappa
‐carrageenan for complex coacervation and microencapsulation of riboflavin. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15599] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Xin Yi Hua
- Clinical Nutrition Research Centre Singapore Institute of Food and Biotechnology Innovation Agency for Science, Technology and Research (A*STAR) Singapore 117599 Singapore
| | - Jie Hong Chiang
- Clinical Nutrition Research Centre Singapore Institute of Food and Biotechnology Innovation Agency for Science, Technology and Research (A*STAR) Singapore 117599 Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre Singapore Institute of Food and Biotechnology Innovation Agency for Science, Technology and Research (A*STAR) Singapore 117599 Singapore
- Department of Biochemistry Yong Loo Lin School of Medicine National University of Singapore Singapore 117593 Singapore
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15
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Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism. Food Res Int 2021; 150:110777. [PMID: 34865792 DOI: 10.1016/j.foodres.2021.110777] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 09/13/2021] [Accepted: 10/18/2021] [Indexed: 11/24/2022]
Abstract
Cinnamon and paprika oleoresins (CPO) are by-products of the spice Cinnamomum zeylanicum Blume and the fruit Capsicum annuum L., respectively. They present a hydrophobic nature and various active compounds that can act synergistically. However, they are both susceptible to degradation by light, oxygen, and temperature. This work aimed at identifying the synergistic effect of these oleoresin mixtures, incorporating them into emulsions and characterizing the obtained systems. The CPO concentration was 10%, and whey protein isolate (WPI), gum Arabic (GA), or maltodextrin (MD) were used as wall materials in different proportions, totalizing 30% solids. The synergistic effect was observed in the FRAP assay at a 1:1 CPO ratio, with its expected value being significantly higher than the values for individual oleoresins (p < 0.05). Emulsions containing GA were unstable, while the emulsions containing MD and WPI showed reduced droplet size and viscosity, remaining stable for 7 days. The sample with a 1:3 proportion of MD:WPI as wall material showed higher FRAP and ORAC antioxidant values (24.74 ± 0.83 and 28.77 ± 1.23 mmol TE/g of oleoresin, respectively) and 4.18 mg total carotenoids/g sample. These results suggest the emulsions have a protective effect on active compounds content and can be used as efficient delivery systems for food product applications.
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16
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Çoban B, Bilgin B, Yurt B, Kopuk B, Atik DS, Palabiyik I. Utilization of the barberry extract in the confectionery products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111362] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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17
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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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19
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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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20
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A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients. FOOD STRUCTURE-NETHERLANDS 2020. [DOI: 10.1016/j.foostr.2020.100155] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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21
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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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22
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Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward. ADVANCES IN POLYMER TECHNOLOGY 2020. [DOI: 10.1155/2020/7531810] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Microencapsulation is a promising technique, which provides core materials with protective barrier, good stability, controlled release, and targeting delivery. Compared with the pharmaceutical, cosmetic, and textile industries, food processing has higher requirements for safety and hygiene and calls for quality and nutrition maintenance. This paper reviews the widely used polymers as microcapsule wall materials and the application in different food products, including plant-derived food, animal-derived food, and additives. Also, common preparation technologies (emphasizing advantages and disadvantages), including spray-drying, emulsification, freeze-drying, coacervation, layer-by-layer, extrusion, supercritical, fluidized bed coating, electrospray, solvent evaporation, nanocapsule preparation, and their correlation with selected wall materials in recent 10 years are presented. Personalized design and cheap, efficient, and eco-friendly preparation of microcapsules are urgently required to meet the needs of different processing or storage environments. Moreover, this review may provide a reference for the microencapsulation research interests and development on future exploration.
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23
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Health benefits of xylitol. Appl Microbiol Biotechnol 2020; 104:7225-7237. [DOI: 10.1007/s00253-020-10708-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/23/2020] [Accepted: 05/31/2020] [Indexed: 02/07/2023]
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24
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Liu J, Zhou H, Muriel Mundo JL, Tan Y, Pham H, McClements DJ. Fabrication and characterization of W/O/W emulsions with crystalline lipid phase. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109826] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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25
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Betoret E, Betoret N, Calabuig-Jiménez L, Barrera C, Dalla Rosa M. Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix. Microorganisms 2020; 8:microorganisms8050654. [PMID: 32365887 PMCID: PMC7285284 DOI: 10.3390/microorganisms8050654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 11/30/2022] Open
Abstract
In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.
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Affiliation(s)
- Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46980 Paterna, Spain
- Correspondence:
| | - Noelia Betoret
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (N.B.); (L.C.-J.); (C.B.)
| | - Laura Calabuig-Jiménez
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (N.B.); (L.C.-J.); (C.B.)
| | - Cristina Barrera
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (N.B.); (L.C.-J.); (C.B.)
| | - Marco Dalla Rosa
- Department of Agriculture and Food Sciences, University of Bologna, 74521 Cesena, Italy;
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, 47521 Cesena, Italy
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Liu J, Kharat M, Tan Y, Zhou H, Muriel Mundo JL, McClements DJ. Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release. Food Res Int 2020; 134:109273. [PMID: 32517945 DOI: 10.1016/j.foodres.2020.109273] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 03/27/2020] [Accepted: 04/22/2020] [Indexed: 01/03/2023]
Abstract
Water-in-oil-in-water (W/O/W) emulsions can be designed to encapsulate, protect, and release both hydrophilic and hydrophobic functional compounds. In this study, we examined the impact of crystallizing the fat phase on the resistance of W/O/W emulsions to osmotic stress, with the aim of developing osmotic-responsive systems. Polyglycerol polyricinoleate (PGPR) was used as a hydrophobic surfactant to stabilize the inner water droplets, while Quillaja saponin and whey protein isolate (WPI) were used as hydrophilic surfactants to coat the oil droplets. The impact of fat crystallization was examined by using either a liquid (soybean oil, SO) or semi-solid (hydrogenated soybean oil, HSO) fat as the oil phase. An osmotic stress was generated by establishing a sucrose concentration gradient between the internal and external water phases. Alterations in the droplet size, morphology, and stability of the W/O/W emulsions was measured when the sucrose concentration gradient was changed. The W/O droplets in the SO-emulsions swelled/shrank when the external sucrose concentration was below/above the internal sucrose concentration, which is indicative of water diffusing into/out of the droplets. Conversely, there was no change in the size of the W/O droplets in the HSO-emulsions under the same conditions, which was attributed to the mechanical strength of the fat crystal network resisting swelling or shrinking. HSO-emulsions did exhibit swelling when they were heated above a critical temperature, due to melting of the fat crystals and disruption of the crystal network. Our results demonstrate that crystallization of the oil phase of W/O/W emulsions can prevent water transport due to osmotic stress, which may be useful for developing temperature-triggered delivery systems for application in foods, cosmetics, pharmaceuticals, or personal care products.
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Affiliation(s)
- Jinning Liu
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Mahesh Kharat
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yunbing Tan
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Hualu Zhou
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jorge L Muriel Mundo
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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27
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Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108776] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Qaziyani SD, Pourfarzad A, Gheibi S, Nasiraie LR. Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses. Heliyon 2019; 5:e02144. [PMID: 31372570 PMCID: PMC6661279 DOI: 10.1016/j.heliyon.2019.e02144] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2019] [Revised: 06/25/2019] [Accepted: 07/19/2019] [Indexed: 10/29/2022] Open
Abstract
Nowadays, there is an increasing tendency toward using probiotics in different food systems. In this work, probiotic survival, texture features and sensory properties of synbiotic chewing gum containing encapsulated probiotic organisms (Lactobacillus reuteri) were studied. Probiotics were encapsulated using alginate, inulin (0-1%) and lecithin (0-1%). Storage trials showed that, unlike control, the viability of the probiotic in encapsulated samples was retained after 21 days. Probiotic survival was increased by increasing of inulin and lecithin in cell walls. Samples containing encapsulated organisms had different texture parameters compared to the control. Sensory panelists liked the chewing gum with encapsulated lactobacilli. Thus, chewing gum has been shown to be an excellent food for delivery of probiotic lactobacilli. Principal component analysis (PCA) allowed discriminating among probiotics survival and chewing gum specialties. Partial least squares regression (PLSR) models were applied to find out the relationships between sensory and instrumental data.
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Affiliation(s)
| | - Amir Pourfarzad
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Siamak Gheibi
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
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29
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Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release. Food Res Int 2019; 121:754-764. [DOI: 10.1016/j.foodres.2018.12.053] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 12/11/2018] [Accepted: 12/23/2018] [Indexed: 12/17/2022]
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30
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TOKER OS. Porphyridum Cruentum as a natural colorant in chewing gum. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.41817] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Saffarionpour S. Nanoencapsulation of Hydrophobic Food Flavor Ingredients and Their Cyclodextrin Inclusion Complexes. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02285-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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32
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Paula DDA, Martins EMF, Costa NDA, de Oliveira PM, de Oliveira EB, Ramos AM. Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation. Int J Biol Macromol 2019; 133:722-731. [PMID: 31002903 DOI: 10.1016/j.ijbiomac.2019.04.110] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/22/2019] [Accepted: 04/15/2019] [Indexed: 02/07/2023]
Abstract
The objectives of this study were i) to microencapsulate probiotic cells of Lactobacillus plantarum through a dual process consisting of emulsification followed by complex coacervation using gelatin and gum arabic, ii) to characterize the lyophilized microcapsules, iii) to evaluate their behavior in simulated in vitro gastrointestinal conditions and iv) to evaluate the survival of microencapsulated probiotic cells during 45 days of storage at 8 °C, 25 °C and -18 °C. The optimized conditions for complex coacervation consisted of a 50:50 biopolymer ratio and pH = 4.0. Emulsification was followed by complex coacervation using gelatin and gum arabic. The microcapsules presented dispersibility of 0.183 ± 0.17 g·mL-1, moisture content of 4.5%, water activity of 0.34 ± 0.03 and hygroscopicity of 9.20 ± 0.43 g of absorbed water per 100 g. Their size ranged from 66.07 ± 3.04 μm to 105.66 ± 3.24 μm. Viability of the encapsulated L. plantarum cells was 8.6 log CFU·g-1 and the encapsulation efficiency was 97.78%. After in vitro simulation of gastrointestinal conditions, viability of the encapsulated cells was 80.4% whereas it was only 25.0% for the free cells at 37 °C. Probiotic cell viability was maintained during storage at 8 °C and - 18 °C for 45 days.
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Affiliation(s)
- Daniele de Almeida Paula
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil.
| | - Eliane Maurício Furtado Martins
- Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Food Science and Technology Department, Av. Dr. José Sebastião da Paixão - Lindo Vale, 36180-000 Rio Pomba, Minas Gerais, Brazil
| | - Nataly de Almeida Costa
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
| | - Patrícia Martins de Oliveira
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
| | - Eduardo Basílio de Oliveira
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
| | - Afonso Mota Ramos
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
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Crystallizable W/O/W double emulsions made with milk fat: Formulation, stability and release properties. Food Res Int 2019; 116:145-156. [DOI: 10.1016/j.foodres.2018.08.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 06/03/2018] [Accepted: 08/07/2018] [Indexed: 02/03/2023]
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34
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Simiqueli AA, de Oliveira EB, Minim LA, Reis PS, Teixeira Ribeiro Vidigal MC, Filho TL, Rodrigues Minim VP. W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.063] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption. Food Res Int 2018; 116:57-70. [PMID: 30716982 DOI: 10.1016/j.foodres.2018.12.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 11/20/2018] [Accepted: 12/17/2018] [Indexed: 01/25/2023]
Abstract
In this study, the impact of physiological parameters, ethnicity and gender on flavour perception and flavour release of chewing gum was investigated. Proton Transfer Reaction Mass Spectrometry in-nose monitoring of volatile organic compounds was coupled to discontinuous time intensity sensory evaluation for mint flavour and sweetness perception. Each of the 29 subjects, 14 European and 15 Chinese panelists (13 male and 16 females, age 24 ± 1.4 years old) consumed the samples in triplicates. Physiological parameters (oral cavity volume, salivary flow, acetone and isoprene concentration and fungiform papillae density) were measured. Significant differences for in vivo flavour release between Chinese and European panelists after 90 s of consumption and after the gum was removed from the mouth were found. Significant differences were observed also in flavour and sweetness perception while no gender effect was detected. In this work, for the first time an effect of ethnicity on in-nose flavour release monitored through PTR-MS was noticed during chewing gum consumption, in agreement with the findings from sensory evaluation. Single physiological parameters do not explain the relation between flavour in nose release and perception during consumption.
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Cruz MCR, Perussello CA, Masson ML. Microencapsulated ascorbic acid: Development, characterization, and release profile in simulated gastrointestinal fluids. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12922] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | - Maria Lúcia Masson
- Department of Chemical Engineering, Graduate Program in Food EngineeringFederal University of Paraná Curitiba Brazil
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37
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Coacervate microcapsules of vitamin U optimized by central composite design (CCD). JOURNAL OF PHARMACEUTICAL INVESTIGATION 2018. [DOI: 10.1007/s40005-018-0407-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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39
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Microencapsulation of active ingredients in functional foods: From research stage to commercial food products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.025] [Citation(s) in RCA: 115] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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40
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Zhang X, Wu X, Li W, Luo X, Li Y, Li B, Liu S. Ethyl cellulose aqueous dispersions: A fascinating supporter for increasing the solubility and sustained-release of cinnamaldehyde. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xingzhong Zhang
- College of Food Science & Technology; Huazhong Agricultural University; Wuhan China
| | - Xia Wu
- College of Food Science & Technology; Huazhong Agricultural University; Wuhan China
| | - Wei Li
- College of Food Science & Technology; Huazhong Agricultural University; Wuhan China
| | - Xiaogang Luo
- Key Laboratory of Green Chemical Process of Ministry of Education, School of Chemical Engineering and Pharmacy; Wuhan Institute of Technology; Wuhan China
| | - Yan Li
- College of Food Science & Technology; Huazhong Agricultural University; Wuhan China
| | - Bin Li
- College of Food Science & Technology; Huazhong Agricultural University; Wuhan China
| | - Shilin Liu
- College of Food Science & Technology; Huazhong Agricultural University; Wuhan China
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41
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Palabiyik I, Toker OS, Konar N, Gunes R, Güleri T, Alaşalvar H, Çam M. Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13862] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ibrahim Palabiyik
- Department of Food Engineering; Faculty of Agriculture; Namik Kemal University; 59000 Tekirdag Turkey
| | - Omer Said Toker
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Yildiz Technical University; 34210 Istanbul Turkey
| | - Nevzat Konar
- Department of Food Engineering; Faculty of Architecture and Engineering; Siirt University; 56000 Siirt Turkey
| | - Recep Gunes
- Department of Food Engineering; Faculty of Engineering; Kirklareli University; 39000 Kirklareli Turkey
| | - Tuba Güleri
- Maykim Gumbase Company; Florya, Bakirkoy 34153 Istanbul Turkey
| | - Hamza Alaşalvar
- Department of Food Engineering; Faculty of Engineering; Omer Halisdemir University; 51245 Niğde Turkey
| | - Mustafa Çam
- Department of Food Engineering; Faculty of Engineering; Erciyes University; 38039 Kayseri Turkey
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42
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Mohammadi N, Ehsani MR, Bakhoda H. Design and Evaluation of the Release Characteristics of Caffeine-Loaded Microcapsules in a Medicated Chewing Gum Formulation. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9530-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Chawda PJ, Shi J, Xue S, Young Quek S. Co-encapsulation of bioactives for food applications. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx028] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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44
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Muschiolik G, Dickinson E. Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Compr Rev Food Sci Food Saf 2017; 16:532-555. [DOI: 10.1111/1541-4337.12261] [Citation(s) in RCA: 210] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 02/20/2017] [Accepted: 02/21/2017] [Indexed: 12/27/2022]
Affiliation(s)
| | - Eric Dickinson
- School of Food Science and Nutrition; Univ. of Leeds; LS2 9JT Leeds United Kingdom
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Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.003] [Citation(s) in RCA: 109] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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46
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Konar N, Palabiyik I, Toker OS, Sagdic O. Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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47
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Sánchez F, García F, Calvo P, Bernalte M, González-Gómez D. Optimization of broccoli microencapsulation process by complex coacervation using response surface methodology. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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48
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Carvalho IT, Estevinho BN, Santos L. Application of microencapsulated essential oils in cosmetic and personal healthcare products - a review. Int J Cosmet Sci 2015; 38:109-19. [DOI: 10.1111/ics.12232] [Citation(s) in RCA: 180] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Accepted: 04/14/2015] [Indexed: 12/11/2022]
Affiliation(s)
- I. T. Carvalho
- LEPABE; Departamento de Engenharia Química; Faculdade de Engenharia da Universidade do Porto; Rua Dr. Roberto Frias 4200-465 Porto Portugal
| | - B. N. Estevinho
- LEPABE; Departamento de Engenharia Química; Faculdade de Engenharia da Universidade do Porto; Rua Dr. Roberto Frias 4200-465 Porto Portugal
| | - L. Santos
- LEPABE; Departamento de Engenharia Química; Faculdade de Engenharia da Universidade do Porto; Rua Dr. Roberto Frias 4200-465 Porto Portugal
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