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Gholivand S, Tan TB, Yusoff MM, Choy HW, Teow SJ, Wang Y, Liu Y, Tan CP. Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: A comparative analysis of various microencapsulation techniques. Food Chem 2024; 452:139591. [PMID: 38761631 DOI: 10.1016/j.foodchem.2024.139591] [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: 03/11/2024] [Revised: 04/24/2024] [Accepted: 05/06/2024] [Indexed: 05/20/2024]
Abstract
This work aimed to enhance hemp seed oil encapsulation within a hemp seed protein-alginate complex by optimizing parameters in the solution-enhanced dispersion process, employing supercritical carbon dioxide (SEDS) without reliance on organic solvents or elevated temperatures. By response surface methodology (RSM), the microencapsulation efficacy (MEE), particle size (PS) and peroxide value (PV) was determined with respect to three parameters; temperature (°C), pressure (bar) and feed flow rate (mL/min). The optimum conditions were predicted at temperature (40 °C), pressure (150 bar) and feed flow rate (2 mL/min) to offer an MEE of 89.47%, PS of 7.81 μm and PV of 2.91 (meq/kg oil). In addition, the SEDS method was compared with spray- and freeze-drying for encapsulating hemp seed oil. The findings demonstrated SEDS' superiority, exhibiting exceptional attributes such as the highest MEE, smallest PS and the production of spherical, smooth microcapsules. This highlights its effectiveness in comparison to spray- and freeze-drying methods.
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Affiliation(s)
- Somayeh Gholivand
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Tai Boon Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Masni Mat Yusoff
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Hew Weng Choy
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Shuh Jun Teow
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
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Gherasim CE, Focşan M, Ciont C, Bunea A, Rugină D, Pintea A. Stability and Bioaccessibility of Carotenoids from Sea Buckthorn Pomace Encapsulated in Alginate Hydrogel Beads. Nutrients 2024; 16:2726. [PMID: 39203862 PMCID: PMC11357371 DOI: 10.3390/nu16162726] [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: 07/10/2024] [Revised: 08/06/2024] [Accepted: 08/12/2024] [Indexed: 09/03/2024] Open
Abstract
Carotenoids, the natural pigments that confer the bright orange color of sea buckthorn berries, are also associated with several health benefits, such as antioxidant activity and skin and eye protection. Due to their lipophilic nature and localization, carotenoids are largely retained in the sea buckthorn pomace (SBP) resulting from juice production. Carotenoids from SBP (70.03 mg/100 g DW), extracted and characterized by HPLC-PDA, contained zeaxanthin (free and esterified) and beta-carotene as major compounds. The SBP carotenoids-enriched sunflower oil was further encapsulated in Ca-alginate hydrogel beads (98.4% encapsulation efficiency) using ionotropic gelation. The hydrogel beads were characterized by confocal laser scanning microscopy and scanning electron microscopy. Fairly good stability (>64%) of the encapsulated carotenoids in the alginate hydrogel beads during storage (30 days, 4 °C and 25 °C) was found, with zeaxanthin esters being the most stable compounds, for all the experimental conditions. The bioaccessibility of the total carotenoids (INFOGEST protocol) was 42.1 ± 4.6% from hydrated, and, respectively, 40.8 ± 4% from dehydrated SBP alginate hydrogel beads. The addition of yogurt to the dehydrated hydrogel beads had a positive effect on the bioaccessibility of free and esterified zeaxanthin, but not on that of the carotenes. In conclusion, SBP is a valuable source of carotenoids which can be protected by encapsulation in alginate hydrogel beads, thus still retaining a good bioaccessibility.
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Affiliation(s)
- Cristina Elena Gherasim
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
| | - Monica Focşan
- Biomolecular Physics Department, Faculty of Physics, Babeș-Bolyai University, 1 Mihail Kogalniceanu Str., 400084 Cluj-Napoca, Romania;
- Nanobiophotonics and Laser Microspectroscopy Center, Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeș-Bolyai University, Treboniu Laurean Street, 42, 400271 Cluj-Napoca, Romania
| | - Călina Ciont
- Institute of Life Sciences, University of Agricultural Science and Veterinary Medicine, Calea Mănăstur 3–5, 400372 Cluj-Napoca, Romania;
| | - Andrea Bunea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
| | - Dumitriţa Rugină
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
| | - Adela Pintea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
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Drosou C, Krokida M. A Comparative Study of Encapsulation of β-Carotene via Spray-Drying and Freeze-Drying Techniques Using Pullulan and Whey Protein Isolate as Wall Material. Foods 2024; 13:1933. [PMID: 38928875 PMCID: PMC11203211 DOI: 10.3390/foods13121933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 06/11/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
The encapsulation of β-carotene was investigated using pullulan and whey protein isolate (WPI) as a composite matrix at a weight ratio of 20:80, employing both spray-drying and freeze-drying techniques. The influence of processing parameters such as the concentration of wall material, flow rate, and inlet temperature for SP encapsulants, as well as wall-material concentration for FZ encapsulants, was examined in terms of encapsulation efficiency (EE). The morphology, structural characterization, moisture sorption isotherms, and thermal properties of the resulting encapsulants at optimum conditions were determined. Their stability was investigated under various levels of water activity, temperature conditions, and exposure to UV-Vis irradiation. β-carotene was efficiently encapsulated within SP and FZ structures, resulting in EE of approximately 85% and 70%, respectively. The degradation kinetics of β-carotene in both structures followed a first-order reaction model, with the highest rate constants (0.0128 day-1 for SP and 0.165 day-1 for FZ) occurring at an intermediate water-activity level (aw = 0.53) across all storage temperatures. The photostability tests showed that SP encapsulants extended β-carotene's half-life to 336.02 h, compared with 102.44 h for FZ encapsulants, under UV-Vis irradiation. These findings highlight the potential of SP encapsulants for applications in functional foods, pharmaceuticals, and carotenoid supplements.
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Affiliation(s)
- Christina Drosou
- School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Heroon Polytechniou St., 15780 Athens, Greece;
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Švermickaitė G, Eisinaitė V, Vinauskienė R, Jasutienė I, Leskauskaitė D. Characterisation of hydrogels and aerogels as carriers for sea buckthorn pomace extract. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Greta Švermickaitė
- Department of Food Science and Technology Kaunas University of Technology Radvilenu pl 19 Kaunas LT‐50254 Lithuania
| | - Viktorija Eisinaitė
- Department of Food Science and Technology Kaunas University of Technology Radvilenu pl 19 Kaunas LT‐50254 Lithuania
| | - Rimantė Vinauskienė
- Department of Food Science and Technology Kaunas University of Technology Radvilenu pl 19 Kaunas LT‐50254 Lithuania
| | - Ina Jasutienė
- Department of Food Science and Technology Kaunas University of Technology Radvilenu pl 19 Kaunas LT‐50254 Lithuania
| | - Daiva Leskauskaitė
- Department of Food Science and Technology Kaunas University of Technology Radvilenu pl 19 Kaunas LT‐50254 Lithuania
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Composition of flesh lipids and oleosome yield optimization of selected sea buckthorn (Hippophae rhamnoides L.) cultivars grown in Poland. Food Chem 2022; 369:130921. [PMID: 34461512 DOI: 10.1016/j.foodchem.2021.130921] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 08/18/2021] [Accepted: 08/18/2021] [Indexed: 12/19/2022]
Abstract
Sea buckthorn berries contain lipids rich in palmitoleic acid, carotenoids, tocols and sterols, but their composition varies greatly depending on the cultivar and region of cultivation. Therefore, the current study presents the chemical composition of fruit flesh oils of cultivars grown in Poland and compares them with plants grown worldwide. Among tested cultivars, the highest shares of palmitoleic acid were determined in Golden Rain and Luczystaja cvs. Ten grams of sea buckthorn flesh oil provides at least 28% of vitamin A, 50% of vitamin E and 5% of sterols of the recommended dietary allowance (RDA) values for adults. The final part of this study is dedicated to a preliminary study of the optimization of the oleosome yield by the centrifugation method. The maximum oleosome yield can be obtained at a relatively low centrifugal force (below 8000×g), while optimal temperature and time should be laboratory determined for each cultivar.
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Advanced Composites Based on Sea Buckthorn Carotenoids for Mayonnaise Enrichment. Polymers (Basel) 2022; 14:polym14030548. [PMID: 35160538 PMCID: PMC8839933 DOI: 10.3390/polym14030548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/26/2022] [Accepted: 01/26/2022] [Indexed: 11/17/2022] Open
Abstract
This study aimed at the extraction and encapsulation of the carotenoids from sea buckthorn fruits and obtaining value-added mayonnaise. First, the carotenoids from sea buckthorn fruits were extracted using ultrasound-assisted extraction. Then, they were microencapsulated through complex coacervation and freeze-drying techniques using different wall material combinations. Two powders were obtained and analyzed in terms of encapsulation efficiency, total carotenoid content, antioxidant activity, stability of phytochemicals and color, morphological structure, and in vitro digestibility. All results pointed out that the carotenoid molecules were successfully encapsulated within the mixture of alginate, agar, and chitosan, with a 61.17 ± 0.89% encapsulation efficiency. To probe the functionality, the powder was added into mayonnaise in 2.5% and 5% amounts. The obtained mayonnaise samples were characterized in terms of phytochemical and antioxidant activity properties with their storage stability and texture, color, and sensory characteristics. A significant increase of total carotenoid content and antioxidant activity compared to the control sample was observed. The addition of powder also led to improved texture by increasing the firmness and adhesion. In addition, the sensory evaluation indicated an improved color and overall acceptability of the value-added mayonnaise. Thus, sea buckthorn extracts may be considered as valuable ingredients for the development of added-value food products.
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Whey Proteins Isolate-Based Biopolymeric Combinations to Microencapsulate Supercritical Fluid Extracted Oleoresins from Sea Buckthorn Pomace. Pharmaceuticals (Basel) 2021; 14:ph14121217. [PMID: 34959618 PMCID: PMC8707564 DOI: 10.3390/ph14121217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/21/2021] [Accepted: 11/22/2021] [Indexed: 11/22/2022] Open
Abstract
In this study, high-value, carotenoid-rich oleoresin obtained by supercritical carbon dioxide (SFE-CO2) extraction was used to develop five variants of microencapsulated delivery system, based on whey proteins isolate (WPI), in combination with inulin (I), pectin (P) or lactose (L). The WPI:I and WPI:L variants were also obtained by conjugation via Maillard reaction. The microencapsulation of the SFE-CO2 sea buckthorn pomace oleoresin was performed by emulsion, complex coacervation and freeze-drying, which allowed for the obtaining of five powders, with different phytochemicals profile. The WPI:I conjugate showed the highest level of total carotenoids, whereas the counterpart WPI:L showed the highest content in linoleic acid (46 ± 1 mg/g) and palmitoleic acid (20.0 ± 0.5 mg/g). The β-tocopherol and β-sitosterol were identified in all variants, with the highest content in the conjugated WPI:L variant. Both WPI:L and WPI:I conjugate samples presented similar IC50 value for inhibitory activity against pancreatic lipase and α-amylase; the highest activity was observed for the conjugated WPI:I. The WPI:P combination allowed the highest release of carotenoids in the gastro-intestinal environment. All the powders exhibited poor flowing properties, whereas water activity (aw) ranged from 0.084 ± 0.03 to 0.241 ± 0.003, suggesting that all variants are stable during storage. In case of solubility, significant differences were noticed between non-heated and glycated samples, with the highest value for the WPI:I and the lowest for glycated WPI:I. The structural analysis revealed the presence of finer spherosomes in WPI:I and WPI:L, with a reduced clustering capacity, whereas the particles in the conjugated samples were more uniform and aggregated into a three-dimensional network.
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Chaudhary V, Thakur N, Kajla P, Thakur S, Punia S. Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.734921] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.
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Trombino S, Cassano R, Procopio D, Di Gioia ML, Barone E. Valorization of Tomato Waste as a Source of Carotenoids. Molecules 2021; 26:molecules26165062. [PMID: 34443647 PMCID: PMC8398759 DOI: 10.3390/molecules26165062] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/16/2022] Open
Abstract
Fast-accumulating scientific evidence from many studies has revealed that fruits and vegetables are the main source of bioactive compounds; in most cases, wastes and byproducts generated by the food processing industry present similar or a higher content of antioxidant compounds. In recent years, the ever-growing amount of agricultural and food wastes has raised serious concerns from an environmental point of view. Therefore, there is an increasing interest in finding new ways for their processing toward safely upgrading these wastes for recovering high-value-added products with a sustainable approach. Among food waste, the abundance of bioactive compounds in byproducts derived from tomato suggests possibility of utilizing them as a low-cost source of antioxidants as functional ingredients. This contribution gives an overview of latest studies on the extraction methods of carotenoids from tomato waste, along with an evaluation of their antioxidant activity, as well as their industrial applications.
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Affiliation(s)
- Sonia Trombino
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Roberta Cassano
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Debora Procopio
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Maria Luisa Di Gioia
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
- Correspondence: (M.L.D.G.); (E.B.); Tel.: +39-0984493095 (M.L.D.G.); +39-06-49910935 (E.B.)
| | - Eugenio Barone
- Department of Biochemical Sciences “A. Rossi-Fanelli”, Sapienza University of Rome, Piazzale Aldo Moro, 00185 Rome, Italy
- Correspondence: (M.L.D.G.); (E.B.); Tel.: +39-0984493095 (M.L.D.G.); +39-06-49910935 (E.B.)
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Santos PDDF, Rubio FTV, da Silva MP, Pinho LS, Favaro-Trindade CS. Microencapsulation of carotenoid-rich materials: A review. Food Res Int 2021; 147:110571. [PMID: 34399544 DOI: 10.1016/j.foodres.2021.110571] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 12/29/2022]
Abstract
Carotenoids are natural pigments that present several bioactive properties, including antioxidant, anticarcinogenic and provitamin A activities. However, these compounds are susceptible to degradation when exposed to a number of conditions (e.g. light, heat, oxygen), leading to loss of benefits and hampering their application in food products. Their hydrophobicity also makes incorporation into water-based foods more difficult. Microencapsulation techniques have been applied for decades to provide stability to carotenoid-rich extracts under typical conditions of processing and storage of foods, besides offering several other advantages to the use and application of these materials. This work reviews the recent advances in the microencapsulation of carotenoid-rich extracts, oils and oleoresins from varying sources, evidencing the technologies applied to encapsulate these materials, the effects of encapsulation on the obtained particles, and the impact of such processes on the bioaccessibility and release profile of carotenoids from microparticles. Moreover, recent applications of carotenoid-rich microparticles in food products are discussed. Most of the applied processes were effective in improving different aspects of the encapsulated materials, especially the stability of carotenoids during storage, resulting in microparticles with promising properties for future applications in food products. However, the lack of information about the effects of microencapsulation on carotenoids during processing of model foods, the sensory acceptance of enriched food products and the bioaccessibility and bioavailability of microencapsulated carotenoids reveals gaps that should be explored in the future.
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Affiliation(s)
- Priscila Dayane de Freitas Santos
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Fernanda Thaís Vieira Rubio
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Marluci Palazzolli da Silva
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Lorena Silva Pinho
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
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Constantin OE, Milea AȘ, Bolea C, Mihalcea L, Enachi E, Copolovici DM, Copolovici L, Munteanu F, Bahrim GE, Râpeanu G. Onion ( Allium cepa L.) peel extracts characterization by conventional and modern methods. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0310] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The impact of different extraction methods on bioactive compounds (total phenols and flavonoids) recovery from onion wastes recovered from the market was investigated. The results revealed a total polyphenol content from 25.19 ± 3.56 mg gallic acid equivalents/g for enzyme-assisted extraction (EAE) to 212.56 ± 1.18 mg gallic acid equivalents/g for supercritical extraction (SFE). The total flavonoid content registered from 108.36 ± 3.62 mg quercetin equivalents/g for EAE to 334.97 ± 19.41 mg quercetin equivalents/g for conventional solvent extraction (CSE). The antioxidant activity (404.93 ± 1.39 mM Trolox/g) for SFE was the highest compared to all the extraction procedures used. The chromatographic profiles were conducted at five primary compound identification (quercetin 7,4-diglycoside, quercetin 3,4-diglycoside, quercetin 4-glucoside, quercetin, and kaempferol) and GC-MS analysis allowed the identification of 26 compounds, manly identified in EAE. The results also revealed that the SFE method, as a non-invasive technique, recorded the highest concentration of bioactive compounds and antioxidant activity, confirmed by chromatographic profiles.
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Affiliation(s)
- Oana Emilia Constantin
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati , 111 Domnească Street, 800201 , Galati , Romania
| | - Adelina Ștefania Milea
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati , 111 Domnească Street, 800201 , Galati , Romania
| | - Carmen Bolea
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati , 111 Domnească Street, 800201 , Galati , Romania
| | - Liliana Mihalcea
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati , 111 Domnească Street, 800201 , Galati , Romania
| | - Elena Enachi
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati , 111 Domnească Street, 800201 , Galati , Romania
| | - Dana Maria Copolovici
- Faculty of Food Engineering, Tourism and Environmental Protection, Institute for Research, Development, and Innovation in Technical and Natural Sciences, Aurel Vlaicu University of Arad , 2 Elena Dragoi St. , Arad , 310330 , Romania
| | - Lucian Copolovici
- Faculty of Food Engineering, Tourism and Environmental Protection, Institute for Research, Development, and Innovation in Technical and Natural Sciences, Aurel Vlaicu University of Arad , 2 Elena Dragoi St. , Arad , 310330 , Romania
| | - Florentina Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, Institute for Research, Development, and Innovation in Technical and Natural Sciences, Aurel Vlaicu University of Arad , 2 Elena Dragoi St. , Arad , 310330 , Romania
| | - Gabriela Elena Bahrim
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati , 111 Domnească Street, 800201 , Galati , Romania
| | - Gabriela Râpeanu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati , 111 Domnească Street, 800201 , Galati , Romania
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Constantin OE, Stănciuc N, Yan Y, Ghinea IO, Ungureanu C, Cîrciumaru A, Wang D, Poklar Ulrih N, Râpeanu G. Polymers and protein-associated vesicles for the microencapsulation of anthocyanins from grape skins used for food applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2676-2686. [PMID: 33068008 DOI: 10.1002/jsfa.10892] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 08/20/2020] [Accepted: 10/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Anthocyanins were extracted from grape skins by a combination of ethanolic-ultrasonic assisted methods and were then encapsulated by freeze-drying in soy phosphatidylcholine vesicles with the addition of different polymers, such as pectin, acacia gum, and whey protein isolate. The goal of this research was to microencapsulate anthocyanin compounds extracted from grape skins, to characterize the stability and behavior of the vesicles and then to use them to obtain a new light formulated mayonnaise. RESULTS The particle size ranged from 900 nm in the control condition to 250 nm in vesicles loaded with whey proteins. The powders showed higher encapsulation efficiency for all variants, ranging from 81 to 96%. Vibrational spectroscopy revealed better inclusion of anthocyanins in polysaccharide-based coacervates, whereas in protein-based coacervates a possible interaction of anthocyanins with amine groups was observed. The vesicles were tested for in vitro release, and the results confirmed the gradual release of the anthocyanins in both stages of digestion, with a residual content of about 50% in the vesicles. The powders displayed high stability during storage in the dark at 4 °C. The panelists appreciated the new light formulated mayonnaises enriched with 10% dried vesicles compared with the control sample, in particular samples with acacia gum. CONCLUSION The study revealed that polymer-loaded vesicles presented stability in simulated gastrointestinal fluids and have proved successful in obtaining new light enriched mayonnaises. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Yinzhuo Yan
- The Department of Traditional Fermentation Engineering (Brewing), China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Ioana Otilia Ghinea
- Faculty of Sciences and Environment, Dunărea de Jos University of Galati, Galati, Romania
| | - Claudia Ungureanu
- Cross-Border Faculty of Humanities, Economics and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Adrian Cîrciumaru
- Cross-Border Faculty of Humanities, Economics and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Deliang Wang
- The Department of Traditional Fermentation Engineering (Brewing), China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Natasa Poklar Ulrih
- Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Ljubljana, Slovenia
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
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Dias MG, Borge GIA, Kljak K, Mandić AI, Mapelli-Brahm P, Olmedilla-Alonso B, Pintea AM, Ravasco F, Tumbas Šaponjac V, Sereikaitė J, Vargas-Murga L, Vulić JJ, Meléndez-Martínez AJ. European Database of Carotenoid Levels in Foods. Factors Affecting Carotenoid Content. Foods 2021; 10:912. [PMID: 33919309 PMCID: PMC8143354 DOI: 10.3390/foods10050912] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/07/2021] [Accepted: 04/14/2021] [Indexed: 11/16/2022] Open
Abstract
Many studies indicate that diets including carotenoid-rich foods have positive effects on human health. Some of these compounds are precursors of the essential nutrient vitamin A. The present work is aimed at implementing a database of carotenoid contents of foods available in the European market. Factors affecting carotenoid content were also discussed. Analytical data available in peer-reviewed scientific literature from 1990 to 2018 and obtained by HPLC/UHPLC were considered. The database includes foods classified according to the FoodEx2 system and will benefit compilers, nutritionists and other professionals in areas related to food and human health. The results show the importance of food characterization to ensure its intercomparability, as large variations in carotenoid levels are observed between species and among varieties/cultivars/landraces. This highlights the significance of integrating nutritional criteria into agricultural choices and of promoting biodiversity. The uncertainty quantification associated with the measurements of the carotenoid content was very rarely evaluated in the literature consulted. According to the EuroFIR data quality evaluation system for food composition tables, the total data quality index mean was 24 in 35, reflecting efforts by researchers in the analytical methods, and less resources in the sampling plan documentation.
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Affiliation(s)
- M. Graça Dias
- Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal; (M.G.D.); (F.R.)
| | - Grethe Iren A. Borge
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO 1433 Ås, Norway;
| | - Kristina Kljak
- Department of Animal Nutrition, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10 000 Zagreb, Croatia;
| | - Anamarija I. Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Paula Mapelli-Brahm
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
| | | | - Adela M. Pintea
- Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Francisco Ravasco
- Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal; (M.G.D.); (F.R.)
| | - Vesna Tumbas Šaponjac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (V.T.Š.); (J.J.V.)
| | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania;
| | | | - Jelena J. Vulić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (V.T.Š.); (J.J.V.)
| | - Antonio J. Meléndez-Martínez
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
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Gheonea (Dima) I, Aprodu I, Cîrciumaru A, Râpeanu G, Bahrim GE, Stănciuc N. Microencapsulation of lycopene from tomatoes peels by complex coacervation and freeze-drying: Evidences on phytochemical profile, stability and food applications. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110166] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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15
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Cotârleț M, Stănciuc N, Bahrim GE. Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara's Biotransformation. Microorganisms 2020; 8:microorganisms8081098. [PMID: 32708033 PMCID: PMC7464363 DOI: 10.3390/microorganisms8081098] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 07/14/2020] [Accepted: 07/21/2020] [Indexed: 11/24/2022] Open
Abstract
This study reports the biovalorization of the two agri-food by-products (pork lard and freeze-dried okara) through solid-state fermentation using a monoculture of Yarrowia lipolytica or a co-culture of Y. lipolytica and Lactobacillus paracasei, for developing a valuable fermented product with antioxidant and antimicrobial activity. First, some yeast strains were selected based on their properties to produce enzymes (protease and lipase) by cultivation on 5% (w/v) pork lard or 2% (w/v) freeze-dried okara. Two selected strains, Y. lipolytica MIUG D5 and Y. lipolytica ATCC 18942, were further used for the fermentation alone or in a co-culture with L. paracasei MIUG BL2. The Plackett–Burman experimental design was used to establish the effects of the fermentation parameters in order to obtain a fermented product with improved antioxidant and antimicrobial activities. As the Plackett–Burman experimental design are independent variables, the concentrations of the freeze-dried okara, pork lard, glycerol, inoculums type, inoculum concentration, and the fermentation time were analyzed. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging potential and the antimicrobial activity against aerobic spore-forming microorganisms were assessed as responses. For the fermented products, an antioxidant potential between 6.77–17.78 mM TE/g was obtained while the antimicrobial activity against Aspergillus niger ranged from 24 to 64%. Based on the statistical analysis, the time of the yeast fermentation and the concentration of pork lard were selected as variables with the influence on the SSF fermentation process and the functional properties of the fermented product. In the general context of a circular economy, the results demonstrate the possibility of bio-transforming the freeze-dried okara and the pork lard using Y. lipolytica as a valuable workhorse for the lactic acid bacteria (LAB) metabolism and postbiotics production into a fermented product, which is recommended for use as a food and feed ingredient with biotic properties.
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Neagu C, Mihalcea L, Enachi E, Barbu V, Borda D, Bahrim GE, Stănciuc N. Cross-Linked Microencapsulation of CO 2 Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability. Molecules 2020; 25:molecules25102442. [PMID: 32456245 PMCID: PMC7288087 DOI: 10.3390/molecules25102442] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 05/21/2020] [Accepted: 05/22/2020] [Indexed: 11/16/2022] Open
Abstract
Oleoresin supercritical extracts from sea buckthorn were microencapsulated in whey proteins isolate and casein, in two states: native (N) and cross-linked mediated by transglutaminase (TG). The encapsulation efficiency showed values higher than 92% for total carotenoids and lycopene. Phytochemicals content was 352.90 ± 1.02 mg/g dry weight (DW) for total carotenoids in TG and 302.98 ± 2.30 mg/g DW in N, with antioxidant activity of 703.13 ± 23.60 mMol Trolox/g DW and 608.74 ± 7.12 mMol Trolox/g DW, respectively. Both powders had an inhibitory effect on α-glucosidase, of about 40% for N and 35% for TG. The presence of spherosomes was highlighted, with sizes ranging between 15.23-73.41 µm and an agglutination tendency in N, and lower sizes, up to 35 µm in TG. The in vitro digestibility revealed a prolonged release in an intestinal environment, up to 65% for TG. Moisture sorption isotherms were studied at 20 °C and the shape of curves corresponds to sigmoidal type II model. The presence of cross-linked mediated aggregates in TG powders improved stability and flowability. Our results can be used as evidence that cross-linked aggregates mediated by transglutaminase applied for microencapsulation of oleoresins have the potential to become new delivery systems, for carotenoids and lycopene, being valuable in terms of their attractive color and biological and bioaccessibility properties.
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Leopold LF, Marișca O, Oprea I, Rugină D, Suciu M, Nistor M, Tofană M, Leopold N, Coman C. Cellular Internalization of Beta-Carotene Loaded Polyelectrolyte Multilayer Capsules by Raman Mapping. Molecules 2020; 25:molecules25071477. [PMID: 32218110 PMCID: PMC7181117 DOI: 10.3390/molecules25071477] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 03/20/2020] [Accepted: 03/21/2020] [Indexed: 01/12/2023] Open
Abstract
Raman mapping is becoming a very useful tool in investigating cells and cellular components, as well as bioactive molecules intracellularly. In this study, we have encapsulated beta-carotene using a layer-by-layer technique, as a way to enhance its stability and bioavailability. Further, we have used Raman mapping to characterize the as-obtained capsules and monitor their uptake by the human retinal epithelial D407 cells. We were able to successfully map the beta-carotene distribution inside the capsules, to localize the capsules intracellularly, and distinguish between capsules and other cellular components.
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Affiliation(s)
- Loredana F. Leopold
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (L.F.L.); (I.O.); (M.N.); (M.T.)
| | - Oana Marișca
- Faculty of Physics, Babeș-Bolyai University, Kogalniceanu 1, 400084 Cluj-Napoca, Romania;
- Correspondence: (O.M.); (C.C.); Tel.: +40-746-959-157 (C.C.)
| | - Ioana Oprea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (L.F.L.); (I.O.); (M.N.); (M.T.)
| | - Dumitrița Rugină
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania;
| | - Maria Suciu
- National Institute for Research and Development of Isotopic and Molecular Technologies, Donath 67-103, 400293 Cluj-Napoca, Romania;
| | - Mădălina Nistor
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (L.F.L.); (I.O.); (M.N.); (M.T.)
| | - Maria Tofană
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (L.F.L.); (I.O.); (M.N.); (M.T.)
| | - Nicolae Leopold
- Faculty of Physics, Babeș-Bolyai University, Kogalniceanu 1, 400084 Cluj-Napoca, Romania;
| | - Cristina Coman
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (L.F.L.); (I.O.); (M.N.); (M.T.)
- Correspondence: (O.M.); (C.C.); Tel.: +40-746-959-157 (C.C.)
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18
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Gomes MTMS, Santana ÁL, Santos DT, Meireles MAA. Trends on the Rapid Expansion of Supercritical Solutions Process Applied to Food and Non-food Industries. Recent Pat Food Nutr Agric 2020; 10:82-92. [PMID: 30255763 DOI: 10.2174/2212798410666180925160459] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 08/20/2018] [Accepted: 09/17/2018] [Indexed: 12/13/2022]
Abstract
BACKGROUND The supercritical fluids applied to particle engineering over the last years have received growing interest from the food and non-food industries, in terms of processing, packaging, and preservation of several products. The rapid expansion of supercritical solutions (RESS) process has been recently reported as an efficient technique for the production of free-solvent particles with controlled morphology and size distribution. OBJECTIVE In this review, we report technological aspects of the application of the RESS process applied to the food and non-food industry, considering recent data and patent survey registered in literature. METHODS The effect of process parameters cosolvent addition, temperature, pressure, nozzle size among others, during RESS on the size, structure and morphology of the resulted particles, and the main differences about recent patented RESS processes are reviewed. RESULTS Most of the experimental works intend to optimize their processes through investigation of process parameters. CONCLUSION RESS is a feasible alternative for the production of particles with a high yield of bioactive constituents of interest to the food industry. On the other hand, patents developed using this type of process for food products are very scarce, less attention being given to the potential of this technique to develop particles from plant extracts with bioactive substances.
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Affiliation(s)
- Maria T M S Gomes
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas) Cidade Universitaria "ZeferinoVaz", Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil
| | - Ádina L Santana
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas) Cidade Universitaria "ZeferinoVaz", Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil
| | - Diego T Santos
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas) Cidade Universitaria "ZeferinoVaz", Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil
| | - Maria A A Meireles
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas) Cidade Universitaria "ZeferinoVaz", Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil
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19
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Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions. J FOOD QUALITY 2020. [DOI: 10.1155/2020/1540925] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil.
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20
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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: 49] [Impact Index Per Article: 9.8] [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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Gómez B, Barba FJ, Domínguez R, Putnik P, Bursać Kovačević D, Pateiro M, Toldrá F, Lorenzo JM. Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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22
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Steiner BM, McClements DJ, Davidov-Pardo G. Encapsulation systems for lutein: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.003] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Mihalcea L, Turturică M, Barbu V, Ioniţă E, Pătraşcu L, Cotârleţ M, Dumitraşcu L, Aprodu I, Râpeanu G, Stănciuc N. Transglutaminase mediated microencapsulation of sea buckthorn supercritical CO2 extract in whey protein isolate and valorization in highly value added food products. Food Chem 2018; 262:30-38. [DOI: 10.1016/j.foodchem.2018.04.067] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 04/15/2018] [Accepted: 04/18/2018] [Indexed: 12/23/2022]
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Preparation, characterization and in vitro release of β-galactosidase loaded polyelectrolyte nanoparticles. Int J Biol Macromol 2018; 115:1-9. [PMID: 29649531 DOI: 10.1016/j.ijbiomac.2018.04.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2017] [Revised: 04/06/2018] [Accepted: 04/06/2018] [Indexed: 01/07/2023]
Abstract
Improving encapsulation efficacy (EE) and bioavailability of β-galactosidase (β-gal) is always a challenge due to its fragility. In this work, β-gal loaded β-chitosan (CS) nanoparticles (NPs) were successfully prepared based on ionic gelation technique and electrostatic attraction for improving its EE and in vitro releasing capacity. The particle size of β-gal loaded low and high molecular weight (LMW and HMW) β-CS NPs reached 584.37 and 652.46nm, with Zeta-potential (ZP) of 26.37 and 16.46mV under the optimal conditions, respectively. In vitro release study conducted at pH4.5 and 7.4 showed that β-gal loaded LMW and HMW β-CS NPs with EE of 68.32 and 58.64% sustained the release of the β-gal over 12h. The β-gal incorporated into β-CS NPs was confirmed with the results of physicochemical and structural properties of β-gal loaded β-CS NPs, and prepared NPs had hardly any cytotoxicity in the range of 0.1-1.0mg/mL. The results indicated that β-gal loaded β-CS NPs could serve as non-toxic delivery carriers for the treatment of lactose intolerance.
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25
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Microencapsulation of red palm oil as an oil-in-water emulsion with supercritical carbon dioxide solution-enhanced dispersion. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Ursache FM, Andronoiu DG, Ghinea IO, Barbu V, Ioniţă E, Cotârleţ M, Dumitraşcu L, Botez E, Râpeanu G, Stănciuc N. Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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