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Poyraz F, Akbaş G, Duranoğlu D, Acar S, Mansuroğlu B, Ersöz M. Sinapic-Acid-Loaded Nanoparticles Optimized via Experimental Design Methods: Cytotoxic, Antiapoptotoic, Antiproliferative, and Antioxidant Activity. ACS OMEGA 2024; 9:40329-40345. [PMID: 39371991 PMCID: PMC11447863 DOI: 10.1021/acsomega.4c00216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 07/22/2024] [Accepted: 07/23/2024] [Indexed: 10/08/2024]
Abstract
Nanoparticles are frequently investigated as carrier systems that increase the biological activities of hydrophobic molecules, especially by providing them with water solubility. Sinapic acid (Sa), commonly found in plants, is a phenolic compound with a wide spectrum of biological activities and extensive pharmacological properties. The aim of this study was the synthesis/characterization of optimized sinapic-acid-loaded poly(lactic-co-glycolic acid) (PLGA) nanoparticles (SaNPs) to improve the solubility of sinapic acid (Sa) that limit its use in the biological system and investigate the biological activities of these nanoparticles in the breast cancer cell line. For this purpose, sinapic-acid-loaded PLGA nanoparticles were obtained and optimized by experimental design methods. Then, cytotoxic (MTT method), antiapoptotic (terminal deoxynucleotidyl transferase dUTP nick end labeling (TUNEL) assay), antiproliferative (immunocytochemically by PCNA assay), and antioxidant activities (superoxide dismutase (SOD) and catalase activities, glutathione, malondialdehyde (MDA), and caspase-3 levels) of optimized nanoparticles were examined comperatively with free drug on MCF-7 cells. The IC50 values of the SaNPs (170.6 ± 3.6 nm size) in MCF-7 cells were determined at 180, 168, and 145 μg/mL for 24, 48, and 72 h, respectively, and at these doses, the nanoparticles did not show any toxic effect on the MCF10A cell line. Treatment of Sa and SaNPs at doses of 24 and 48 h showed a statistically significant reduction in the PCNA level in MCF-7 cells, with an increase in the number of cells leading to apoptosis. In MCF-7 cells treated with SaNP at concentrations of 150 and 200 μg/mL for 24 h, MDA levels were significantly increased, SOD activities were significantly decreased, and reduced glutathione (GSH) and catalase levels were increased compared with control groups. The findings of this study indicate that polyphenolic compounds can contribute to the design of drugs for treatment by forming nanoparticle formulations. The developed nanoparticle formulation is thought to be a useful model for other hydrophobic biological active substances.
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Affiliation(s)
- Fatma
Şayan Poyraz
- Department
of Molecular Biology and Genetics, Faculty of Art and Sciences, Yildiz Technical University, Istanbul 34349, Turkey
| | - Gülşah Akbaş
- Department
of Molecular Biology and Genetics, Faculty of Art and Sciences, Yildiz Technical University, Istanbul 34349, Turkey
| | - Dilek Duranoğlu
- Department
of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey
| | - Serap Acar
- Department
of Bioengineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34220, Turkey
| | - Banu Mansuroğlu
- Department
of Molecular Biology and Genetics, Faculty of Art and Sciences, Yildiz Technical University, Istanbul 34349, Turkey
| | - Melike Ersöz
- Department
of Molecular Biology and Genetics, Faculty of Arts and Sciences, Demiroglu Bilim University, Istanbul 34394, Turkey
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2
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Queiroz de Oliveira W, Angélica Neri Numa I, Alvim ID, Azeredo HMC, Santos LB, Borsoi FT, de Araújo FF, Sawaya ACHF, do Nascimento GC, Clerici MTPS, do Sacramento CK, Maria Pastore G. Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability. Food Chem 2024; 443:138579. [PMID: 38301560 DOI: 10.1016/j.foodchem.2024.138579] [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: 10/16/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 02/03/2024]
Abstract
A co-delivery system based on multilayer microparticles was developed and characterized for the sequential release of phenolic compounds (PCs) using different encapsulation processes (spray drying: SD and drying-chilling spray: SDC) and wall materials to improve the stability and bioavailability of PCs. Samples were characterized in terms of process yield (PY%), phenolic retention efficiency (PRE%), chemical structure and crystallinity (NMR, FTIR, DXR), thermal stability (DSC and FT-IR), anti-radical capacity (ORAC and ABTS) and in vitro digestion. PRE% of samples by SD were higher (p < 0.05) than SDC due to the formation of PCs from CRF (cará-roxo flour). NMR, FTIR, DXR confirmed the presence of key components and interactions for the formation of the advanced co-delivery system. The SDC particles showed crystalline regions by XRD and were stable at ∼47 °C. All samples showed good release of PC in the intestinal phase, and antiradical capacity that reached 23.66 µmol TE g-1.
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Affiliation(s)
- Williara Queiroz de Oliveira
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
| | - Iramaia Angélica Neri Numa
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Izabela D Alvim
- Technology Center of Cereal and Chocolate, Food Technology Institute (ITAL), 13070-178 Campinas, SP, Brazil
| | | | - Leticia B Santos
- Embrapa Instrumentation, R. 15 de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Graduate Program in Food, Nutrition and Food Engineering, UNESP - São Paulo State University, Rodovia Araraquara-Jaú, km 01, 14800-903 Araraquara, SP, Brazil
| | - Felipe T Borsoi
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Fábio F de Araújo
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil; Faculty of Pharmaceutical Science, University of Campinas, 13083-871 Campinas, SP, Brazil
| | - Alexandra C H F Sawaya
- Faculty of Pharmaceutical Science, University of Campinas, 13083-871 Campinas, SP, Brazil
| | - Gustavo C do Nascimento
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Maria Teresa P S Clerici
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Célio K do Sacramento
- Department of Agricultural and Environmental Sciences, State University of Santa Cruz, 45662-900 BA, Brazil
| | - Glaucia Maria Pastore
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
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Zahran H, Catalkaya G, Yenipazar H, Capanoglu E, Şahin-Yeşilçubuk N. Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology. ACS OMEGA 2023; 8:28249-28257. [PMID: 37576665 PMCID: PMC10413484 DOI: 10.1021/acsomega.3c01779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 07/11/2023] [Indexed: 08/15/2023]
Abstract
Echium oil (EO) contains substantial amounts of omega-3 fatty acids, which are important because of their benefits to human health. However, they are prone to oxidation. The aim of this study was to obtain the optimum conditions of microencapsulation of EO using spray drying by applying the response surface methodology (RSM). Central composite circumscribed design (CCC) was employed with a ratio of maltodextrin (MD):EmCap modified starch (MS) (80-90%, w/w), oil concentration (15-25%, w/w), and homogenization speed (5-15 × 103 rpm) as independent variables affecting droplet size (μm) and viscosity (Pa·s), which were chosen as responses for the emulsification process. The results revealed that the emulsion conditions containing MD:MS (89.7%:10.3%, w/w), oil concentration of (16.0%), and homogenization speed at (14.8 × 103 rpm) were found to be the optimum conditions. Furthermore, for encapsulation, CCC was employed with inlet temperature of 140-180 °C, air flow of 20-30%, and pump rates of 15-25% as independent variables. Total yield (%) and encapsulation efficiency (%) were chosen as responses for the encapsulation process. On the other hand, optimum conditions for encapsulation were as follows: inlet temperature of 140 °C, airflow rate of (30%) 0.439 m3/h, pump rate of (15%) 4.5 mL/min with respect to selected responses.
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Affiliation(s)
- Hamdy
A. Zahran
- Fats and
Oils Department, Food Industries and Nutrition
Research Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Gizem Catalkaya
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Hande Yenipazar
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Neşe Şahin-Yeşilçubuk
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
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Mezerji ZK, Boshrouyeh R, Razavi SH, Ghajari S, Hajiha H, Shafaei N, Karimi E, Oskoueian E. Encapsulation of Polygonum bistorta root phenolic compounds as a novel phytobiotic and its protective effects in the mouse model of enteropathogenic Escherichia coli infection. BMC Complement Med Ther 2023; 23:49. [PMID: 36793082 PMCID: PMC9930239 DOI: 10.1186/s12906-023-03868-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Accepted: 01/31/2023] [Indexed: 02/17/2023] Open
Abstract
BACKGROUND Microencapsulation technology is the fundamental delivery system for encapsulating the natural bioactive compounds especially phenolic in order to developing bioavailability, stability and controlling release. This study was conducted to determine the antibacterial and health-promoting potential of the phenolic rich extract (PRE)-loaded microcapsules obtained from Polygonum bistorta root as a dietary phytobiotic in mice challenged by enteropathogenic Escherichia coli (E. coli). METHOD The PRE was obtained from Polygonum bistorta root using fractionation by different polarity solvents and the highest PRE was encapsulated by the combination of modified starch, maltodextrin, and whey protein concentrate as wall materials using a spray dryer. Then, the physicochemical characterization (particle size, zeta potential, Morphology and polydispersity index) of microcapsules have been assessed. For the invivo study, 30 mice at five treatment were designed and antibacterial properties were analyzed. Furthermore, relative fold changes in the ileum population of E. coli was investigated using Real time PCR. RESULTS The encapsulation of PRE resulted in the production of phenolic enriched extract-loaded microcapsules (PRE-LM) with a mean diameter of 330 nm and relatively high entrapment efficiency (87.2% w/v). The dietary supplementation of PRE-LM improved weight gain, liver enzymes, gene expression, morphometric characteristics of the ileum and decreased the population of E. coli present in the ileum significantly (p < 0.05). CONCLUSION Our funding suggested PRE-LM as a promising phytobiotic against E. coli infection in mice.
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Affiliation(s)
- Zahra kadkhoda Mezerji
- grid.411768.d0000 0004 1756 1744Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | - Reza Boshrouyeh
- grid.411768.d0000 0004 1756 1744Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | | | - Shaghayegh Ghajari
- grid.411768.d0000 0004 1756 1744Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | - Hasti Hajiha
- grid.411768.d0000 0004 1756 1744Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | - Negin Shafaei
- grid.411768.d0000 0004 1756 1744Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | - Ehsan Karimi
- Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran.
| | - Ehsan Oskoueian
- Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran. .,Department of Research and Development, Arka Industrial Cluster, Mashhad, Iran.
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5
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Xiao Z, Xia J, Zhao Q, Niu Y, Zhao D. Maltodextrin as wall material for microcapsules: A review. Carbohydr Polym 2022; 298:120113. [DOI: 10.1016/j.carbpol.2022.120113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 08/22/2022] [Accepted: 09/11/2022] [Indexed: 11/02/2022]
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6
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Gutiérrez-Luna K, Ansorena D, Cruz R, Astiasarán I, Casal S. Olive and echium oil gelled emulsions: simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds. Food Chem 2022; 402:134416. [DOI: 10.1016/j.foodchem.2022.134416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 08/29/2022] [Accepted: 09/25/2022] [Indexed: 10/14/2022]
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7
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Gutiérrez‐Luna K, Ansorena D, Astiasarán I. Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil). J Food Sci 2022; 87:1489-1499. [PMID: 35279846 PMCID: PMC9313813 DOI: 10.1111/1750-3841.16111] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 12/31/2022]
Abstract
Abstract New sources of bioactive compounds are constantly explored for reformulating healthier foods. This work aimed to explore and characterize the fatty acid profile and sterol content of three non‐conventional oils used in functional food products (hempseed oil, moringa oil, and echium oil) and to compare them with two conventional ones (extra virgin olive oil [EVOO] and linseed oil). Oxidative stability was assessed by determining their acidity value and peroxide content. All oils showed adequate values for acidity and oxidation status. Echium and hempseed oils showed a high content of polyunsaturated fatty acids (>70%), especially omega‐3 fatty acids, while moringa oil was rich in oleic acid. Echium oil, hempseed oil, and moringa oil presented higher sterol content than EVOO, but lower than that of linseed oil. Sitosterol was the most abundant sterol in all samples (97.88–275.36 mg/100 g oil), except in echium oil, where campesterol (170.62 mg/100 g oil) was the major sterol. Squalene was only found in significant amounts in EVOO. In conclusion, non‐conventional oils seem to be interesting sources of bioactive compounds and have great potential for the food industry. Practical Application Non‐conventional vegetable oils can be used as alternative sources of lipids in a variety of food products. Additionally, these oils have great potential to be included in the formulation of functional ingredients for the delivery of omega‐3 fatty acids, antioxidants, fiber, among others.
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Affiliation(s)
- Katherine Gutiérrez‐Luna
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition University of Navarra Pamplona Spain
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition University of Navarra Pamplona Spain
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition University of Navarra Pamplona Spain
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8
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Characterization and controlled release of pequi oil microcapsules for yogurt application. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113105] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Du Q, Zhou L, Li M, Lyu F, Liu J, Ding Y. Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.134] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Affiliation(s)
- Qiwei Du
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Linhui Zhou
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Minghui Li
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Fei Lyu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Jianhua Liu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Yuting Ding
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
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10
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Gutiérrez-luna K, Ansorena D, Astiasarán I. Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112538] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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11
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Castejón N, Luna P, Señoráns FJ. Microencapsulation by spray drying of omega-3 lipids extracted from oilseeds and microalgae: Effect on polyunsaturated fatty acid composition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111789] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Böger B, Acre L, Viegas M, Kurozawa L, Benassi M. Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102739] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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13
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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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14
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da Silva Soares B, de Carvalho CWP, Garcia-Rojas EE. Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02594-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. J Food Sci 2021; 86:411-419. [PMID: 33448021 DOI: 10.1111/1750-3841.15590] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/16/2020] [Accepted: 12/11/2020] [Indexed: 11/29/2022]
Abstract
Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of echium oil. PRACTICAL APPLICATION: Our study successfully applied an optimized combination of simple and low-cost strategies to enhance the chemical stability of echium seed oil. As the use of echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf-life.
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Affiliation(s)
- Gabriela Grassmann Roschel
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
| | - Tayse Ferreira Ferreira da Silveira
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
| | - Letícia Maeda Cajaíba
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
| | - Roseli Aparecida Ferrari
- Food Science and Quality Center, Institute of Food Technology (ITAL), Av. Brazil 2880, Campinas, Sao Paulo, 13070-178, Brazil
| | - Inar Alves Castro
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
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Vellido-Perez J, Ochando-Pulido J, Brito-de la Fuente E, Martinez-Ferez A. Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review. FOOD STRUCTURE-NETHERLANDS 2021. [DOI: 10.1016/j.foostr.2021.100175] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Tasch Holkem A, Favaro-Trindade CS. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Res Int 2020; 136:109520. [PMID: 32846591 DOI: 10.1016/j.foodres.2020.109520] [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: 03/10/2020] [Revised: 06/30/2020] [Accepted: 07/02/2020] [Indexed: 01/08/2023]
Abstract
Probiotics and proanthocyanidin-rich cinnamon extract (PRCE) have numerous potential health benefits, but they are very sensitive to degradation in various environmental conditions. Additionally, the combination of these two materials into a single structure could possibly enhance their therapeutic properties. Thus, the aim of this study was to produce and evaluate the solid lipid microparticles covered by electrostatic interactions of polymers in which Lactobacillus paracasei (BGP1) and Bifidobacterium animalis subsp. lactis (BLC1) were either encapsulated alone or co-encapsulated with PRCE. Through turbidimetric titration and zeta potential measurement, the optimum coacervates were obtained at a pH of 4.2 with the protein:polysaccharide mixing ratio of 6:1. Along with quantification of the probiotics, total phenolic compounds, and proanthocyanidins, morphological and physicochemical characterizations were performed during storage for 120 days at both 7 and 25 °C. All the produced powders had similar morphological and physicochemical properties. The treatments with BLC1 and 5% PRCE presented greater encapsulation efficiencies for probiotic, phenolics, and proanthocyanids with 98.59% ± 0.45, 119.49% ± 4.21, and 81.25% ± 1.9, respectively. Additionally, there was greater viability for BLC1 (9.30 ± 0.16 log CFU / g) after 120 days of storage at 7 °C. In conclusion, solid lipid particles with BLC1 and 5% PRCE are a promising solution for the preservation and consumption of both materials.
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Affiliation(s)
- Augusto Tasch Holkem
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de alimentos, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, São Paulo, Brazil
| | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de alimentos, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, São Paulo, Brazil.
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18
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Holkem AT, Favaro-Trindade CS, Lacroix M. Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions. Food Res Int 2020; 134:109274. [PMID: 32517954 DOI: 10.1016/j.foodres.2020.109274] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 04/14/2020] [Accepted: 04/22/2020] [Indexed: 11/25/2022]
Abstract
Bifidobacterium animalis subsp. lactis (BLC1) and proanthocyanidin-rich cinnamon extract (PRCE) have many beneficial health properties. However, they are very sensitive materials; co-encapsulation is one alternative to protect them. Therefore, the objective of this work was to evaluate the anticancer properties of free PRCE and in combination with BLC1 and the resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions. In terms of anticancer proprieties, PRCE had an IC50 value close to 30 mg extract/mL for Hepa 1c1c7 and HT-29 cells and resulted in a significantly higher percentage (p ≤ 0.05) of total apoptotic and necrotic cells compared to treatment in combination with BLC1 (PRCE + BLC1), with values above 31.66% in both cells. For the quinone reductase (QR) assay, there was a significant increase only for PRCE + BLC1 treatment, with a fold induction of 5.11 ± 0.56 for HT-29. The resistance of the encapsulated materials was greater than for the free form after 240 min of simulated gastrointestinal conditions. The combination of these materials in a microcapsule is advantageous because it protects them under gastrointestinal conditions, allowing them to be released into the intestine and act in the early stages of colon cancer.
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Affiliation(s)
- Augusto Tasch Holkem
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, São Paulo, Brazil; Research Laboratory in Sciences Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, Quebec H7V 1B7, Canada
| | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, São Paulo, Brazil
| | - Monique Lacroix
- Research Laboratory in Sciences Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, Quebec H7V 1B7, Canada.
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19
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Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers. Food Res Int 2020; 130:108901. [PMID: 32156358 DOI: 10.1016/j.foodres.2019.108901] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 12/22/2022]
Abstract
Buriti and pequi oils are rich in carotenoids and beneficial to human health; however, carotenoid oxidation during storage causes color loss in foods, making it difficult to use these oils in food products. This research aimed to encapsulate pequi oil and co-encapsulate pequi and buriti oils by emulsification using whey protein isolate (WPI) as an emulsifier in two forms, natural (unheated) and heated, followed by freeze-drying. The emulsions were studied by droplet size under different stress conditions, instability index, and rheology. The freeze-dried (FD) samples were studied after accelerated oxidation and the total carotenoid retention was determined; for the reconstituted FD, the zeta potential and droplet size were recorded after storage at 37 °C for 30 days. The emulsions were stable in all conditions, with average droplet sizes between 0.88 ± 0.03 and 2.33 ± 0.02 μm, and formulations with heated WPI presented the lowest instability index values. The FD's zeta potential values ranged from -50 ± 3 to -32 ± 3 mV. The co-encapsulated oils presented higher carotenoid retention (50 ± 1 and 48 ± 1%) than the free oils (31 ± 2%) after 30 days. The oxidative stability indexes were 51 ± 4 and 46 ± 3 for the co-encapsulated oils with unheated and heated WPI, respectively, and 20.5 ± 0.1 h for the free oils. FD formulations with 1:3 ratio of oil: aqueous phase and heated or unheated WPI showed the best carotenoid retention and oxidative stability, indicating that FD oil emulsions have potential as next-generation bioactive compound carriers.
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20
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Jurić S, Jurić M, Siddique MAB, Fathi M. Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717524] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Slaven Jurić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia
| | - Md Abu Bakar Siddique
- Department of Agriculture and Food Science, University College Dublin (UCD) Belfield, Dublin, Ireland
| | - Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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21
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Roschel GG, Silveira TFFD, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800459] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Gabriela Grassmann Roschel
- LADAFDepartment of Food and Experimental NutritionFaculty of Pharmaceutical SciencesUniversity of Sao PauloAv. Lineu Prestes, 580, B1405508‐000Sao PauloBrazil
| | - Tayse Ferreira Ferreira da Silveira
- LADAFDepartment of Food and Experimental NutritionFaculty of Pharmaceutical SciencesUniversity of Sao PauloAv. Lineu Prestes, 580, B1405508‐000Sao PauloBrazil
| | - Letícia Maeda Cajaiba
- LADAFDepartment of Food and Experimental NutritionFaculty of Pharmaceutical SciencesUniversity of Sao PauloAv. Lineu Prestes, 580, B1405508‐000Sao PauloBrazil
| | - Inar Alves Castro
- LADAFDepartment of Food and Experimental NutritionFaculty of Pharmaceutical SciencesUniversity of Sao PauloAv. Lineu Prestes, 580, B1405508‐000Sao PauloBrazil
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22
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Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9030571] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.
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23
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Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes. Journal of Food Science and Technology 2019; 56:1155-1164. [PMID: 30956295 DOI: 10.1007/s13197-019-03576-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/26/2018] [Accepted: 01/09/2019] [Indexed: 10/27/2022]
Abstract
Echium oil is rich in omega-3, however, is unstable. The objective of this work was the co-encapsulation of echium oil and sinapic acid (SA) by emulsification using Arabic gum as emulsifier/carrier, followed by spray or freeze-drying. Eight treatments (S0, S200, S600 and S1000: particles spray dried with different concentrations of SA; L0, L200, L600 and L1000: particles freeze dried with different concentrations of SA) were analyzed in relation to microscopy, water activity (Aw), hygroscopicity, moisture, solubility, particle size, X-ray diffraction, thermogravimetry and accelerated oxidation. Particles of rounded shape and undefined form were obtained by spray and freeze-drying, besides ideal physicochemical properties for application (values from 0.091 to 0.365, 3.22 to 4.89%, 57 to 68% and 2.32 to 12.42 µm for Aw, moisture, solubility and particle size, respectively). All treatments protected the oil against oxidation, obtaining induction time of 5.31 h for oil and from 7.88 to 12.94 h for treatments. The better protection to oil was obtained with it emulsified and freeze-dried (L600); the encapsulation increased oxidative stability of the oil, besides facilitating its application over the fact the material is in powder form.
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24
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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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25
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Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers. Food Chem 2018; 252:277-284. [DOI: 10.1016/j.foodchem.2018.01.121] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 01/16/2018] [Accepted: 01/18/2018] [Indexed: 01/02/2023]
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26
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Shaddel R, Hesari J, Azadmard-Damirchi S, Hamishehkar H, Fathi-Achachlouei B, Huang Q. Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.024] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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27
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Comunian TA, Ravanfar R, Selig MJ, Abbaspourrad A. Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.025] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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28
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Comunian TA, Ravanfar R, de Castro IA, Dando R, Favaro-Trindade CS, Abbaspourrad A. Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds. Food Chem 2017; 233:125-134. [DOI: 10.1016/j.foodchem.2017.04.085] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 04/07/2017] [Accepted: 04/15/2017] [Indexed: 01/21/2023]
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29
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Semenova M. Advances in molecular design of biopolymer-based delivery micro/nanovehicles for essential fatty acids. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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30
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Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid. Food Chem 2017; 237:948-956. [PMID: 28764091 DOI: 10.1016/j.foodchem.2017.06.071] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 06/07/2017] [Accepted: 06/09/2017] [Indexed: 01/27/2023]
Abstract
The consumption of omega-3 fatty acids and phytosterol promotes the reduction of cholesterol and triacylglycerol levels. However, such compounds are susceptible to oxidation, which hampers their application. The objective of this work was to coencapsulate echium oil, phytosterols and sinapic acid (crosslinker/antioxidant), and incorporate the obtained microcapsules into yogurt. The microcapsules were evaluated for particle size, accelerated oxidation by Rancimat, and simulation of gastric/intestinal release. The yogurts were assessed for morphology, pH, titratable acidity, color, rheology and sensory analysis. The microcapsules (13-42μm) promoted protection against oil oxidation (induction time of 54.96h). The yogurt containing microcapsules, presented a pH range from 3.89 to 4.17 and titratable acidity range from 0.798 to 0.826%, with good sensorial acceptance. It was possible to apply the microcapsules in yogurt, without compromising the rheological properties and physicochemical stability of the product.
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31
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Rasouli Ghahroudi F, Mizani M, Rezaei K, Bameni Moghadam M. Mixed extracts of green tea and orange peel encapsulated and impregnated on black tea bag paper to be used as a functional drink. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13439] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Fatemeh Rasouli Ghahroudi
- Department of Food Science and Technology; College of Food Science and Technology; Tehran Science and Research Branch; Islamic Azad University; Tehran 1477893855 Iran
| | - Maryam Mizani
- Department of Food Science and Technology; College of Food Science and Technology; Tehran Science and Research Branch; Islamic Azad University; Tehran 1477893855 Iran
| | - Karamatollah Rezaei
- Department of Food Science, Engineering and Technology; University of Tehran 31587-77871; Karaj Iran
- Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks; University of Tehran; Karaj 31587-77871 Iran
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32
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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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33
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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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34
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Comunian TA, Gomez-Estaca J, Ferro-Furtado R, Conceição GJA, Moraes ICF, de Castro IA, Favaro-Trindade CS. Effect of different polysaccharides and crosslinkers on echium oil microcapsules. Carbohydr Polym 2016; 150:319-29. [DOI: 10.1016/j.carbpol.2016.05.044] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 05/12/2016] [Accepted: 05/13/2016] [Indexed: 01/02/2023]
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