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Espinoza-Espinoza LA, Muñoz-More HD, Nole-Jaramillo JM, Ruiz-Flores LA, Arana-Torres NM, Moreno-Quispe LA, Valdiviezo-Marcelo J. Microencapsulation of vitamins: A review and meta-analysis of coating materials, release and food fortification. Food Res Int 2024; 187:114420. [PMID: 38763670 DOI: 10.1016/j.foodres.2024.114420] [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: 12/16/2023] [Revised: 04/20/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
Vitamins are responsible for providing biological properties to the human body; however, their instability under certain environmental conditions limits their utilization in the food industry. The objective was to conduct a systematic review on the use of biopolymers and lipid bases in microencapsulation processes, assessing their impact on the stability, controlled release, and viability of fortified foods with microencapsulated vitamins. The literature search was conducted between the years 2013-2023, gathering information from databases such as Scopus, PubMed, Web of Science and publishers including Taylor & Francis, Elsevier, Springer and MDPI; a total of 49 articles were compiled The results were classified according to the microencapsulation method, considering the following information: core, coating material, solvent, formulation, process conditions, particle size, efficiency, yield, bioavailability, bioaccessibility, in vitro release, correlation coefficient and references. It has been evidenced that gums are the most frequently employed coatings in the protection of vitamins (14.04%), followed by alginate (10.53%), modified chitosan (9.65%), whey protein (8.77%), lipid bases (8.77%), chitosan (7.89%), modified starch (7.89%), starch (7.02%), gelatin (6.14%), maltodextrin (5.26%), zein (3.51%), pectin (2.63%) and other materials (7.89%). The factors influencing the release of vitamins include pH, modification of the coating material and crosslinking agents; additionally, it was determined that the most fitting mathematical model for release values is Weibull, followed by Zero Order, Higuchi and Korsmeyer-Peppas; finally, foods commonly fortified with microencapsulated vitamins were described, with yogurt, bakery products and gummy candies being notable examples.
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Affiliation(s)
| | - Henry Daniel Muñoz-More
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru.
| | - Juliana Maricielo Nole-Jaramillo
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Luis Alberto Ruiz-Flores
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Nancy Maribel Arana-Torres
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Luz Arelis Moreno-Quispe
- Facultad de Ciencias empresariales y Turismo, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Jaime Valdiviezo-Marcelo
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
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Comunian TA, Gómez-Mascaraque LG, Maudhuit A, Roelens G, Poncelet D, Drusch S, Brodkorb A. Electrostatic spray drying: A new alternative for drying of complex coacervates. Food Res Int 2024; 183:114189. [PMID: 38760128 DOI: 10.1016/j.foodres.2024.114189] [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: 11/27/2023] [Revised: 02/24/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
Complex coacervation can be used for controlled delivery of bioactive compounds (i.e., flaxseed oil and quercetin). This study investigated the co-encapsulation of flaxseed oil and quercetin by complex coacervation using soluble pea protein (SPP) and gum arabic (GA) as shell materials, followed by innovative electrostatic spray drying (ES). The dried system was analyzed through encapsulation efficiency (EE) and yield (EY), morphological and physicochemical properties, and stability for 60 days. Small droplet size emulsions were produced by GA (in the first step of complex coacervation) due to its greater emulsifying activity than SPP. Oil EY and EE, moisture, and water activity in dried compositions ranged from 75.7 to 75.6, 76.0-73.4 %, 3.4-4.1 %, and 0.1-0.2, respectively. Spherical microcapsules were created with small and aggregated particle size but stable for 60 days. An amount of 8 % of quercetin remained in the dried coacervates after 60 days, with low hydroperoxide production. In summary, when GA is used as the emulsifier and SPP as the second biopolymer in the coacervation process, suitable coacervates for food applications are obtained, with ES being a novel alternative to obtain coacervates in powder, with improved stability for encapsulated compounds. As a result, this study helps provide a new delivery system option and sheds light on how the characteristics of biopolymers and the drying process affect coacervate formation.
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Affiliation(s)
- Talita A Comunian
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland
| | | | - Audrey Maudhuit
- Fluid Air Europe, Division of Spraying Systems Co., Treillieres, France
| | | | | | - Stephan Drusch
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Straße 22, 14195 Berlin, Germany
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland.
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Li Y, Zhang H, Zhao Y, Lv H, Liu K. Encapsulation and Characterization of Proanthocyanidin Microcapsules by Sodium Alginate and Carboxymethyl Cellulose. Foods 2024; 13:740. [PMID: 38472853 DOI: 10.3390/foods13050740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 02/16/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
Proanthocyanidins are important compounds known for their antioxidant and radical scavenging properties, but they are highly sensitive to light, heat, oxygen, and pH. In our study, proanthocyanidin was encapsulated using sodium alginate and carboxymethyl cellulose to enhance controlled release, pH stability, metal ion tolerance, temperature resistance, time release, the microencapsulation of food additives stability, antioxidant capacity analysis, and the storage period tolerance of proanthocyanidin. Fourier transforms infrared (FTIR) analysis and full-wavelength UV scanning indicated the successful immobilization of proanthocyanidins into the polymeric microcapsules. The flowability and mechanical properties of the microcapsules were enhanced. Moreover, proanthocyanidin microcapsules exhibited higher thermal, pH, metal ion, time, and microencapsulation food additive stability. In addition, due to their high antioxidant properties, the proanthocyanidin microcapsules retained a greater amount of proanthocyanidin content during the gastric phase, and the proanthocyanidin was subsequently released in the intestinal phase for absorption. Thus, the study provided a systematic understanding of the antioxidant capabilities and stability of proanthocyanidin microcapsules, which is beneficial for developing preservation methods for food additives.
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Affiliation(s)
- Yanfei Li
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Huan Zhang
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Yan Zhao
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Haoxin Lv
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
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Yang M, Peng J, Shi C, Zi Y, Zheng Y, Wang X, Zhong J. Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders. NPJ Sci Food 2024; 8:9. [PMID: 38307908 PMCID: PMC10837155 DOI: 10.1038/s41538-024-00251-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Accepted: 01/19/2024] [Indexed: 02/04/2024] Open
Abstract
The effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin, FG; or cold-water fish skin gelatin, CFG) and concentration on the preparation and properties of fish oil powders were investigated in this work. The oil powders were prepared using the combination method of gelatin-sodium hexametaphosphate complex coacervation with starch sodium octenyl succinate (SSOS)-aided freeze-drying. Compared with the other gelatins, CFG-with an unobvious isoelectric point, a lower molecular weight, more hydrogen bonds, and longer gel formation time-could not form complex coacervates, which are necessary to prepare oil powders. For oil powders obtained from the other gelatins, gelatin type and concentration did not have obvious effects on microscale morphologies; they did, however, have significant effects on physicochemical properties. The highest peroxide values of the oil powders were mainly dependent on the gelatins, expressed in the following manner: PSG (153 ± 5 - 168 ± 3 meq/Kg oil) < BSG (176 ± 5 - 188 ± 1 meq/Kg oil) < FG (196 ± 11 - 201 ± 22 meq/Kg oil). Acidic and neutral pH could not dissolve the complex coacervates. However, the oil powders could be quickly dissolved to form emulsion droplets in the gastric phase, and that SSOS increased coacervate stability and promoted oil digestion during the in vitro gastrointestinal process. In sum, this study contributes fundamental information to understanding the development of fish oil solid encapsulation preparations.
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Affiliation(s)
- Mengyang Yang
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jiawei Peng
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Cuiping Shi
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China
| | - Ye Zi
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Yulu Zheng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jian Zhong
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China.
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Department of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai, 200135, China.
- Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area, Shanghai, 201306, China.
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Edible oil to powder technologies: Concepts and advances. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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Mannitol Is a Good Anticaking Agent for Spray-Dried Hydroxypropyl-Beta-Cyclodextrin Microcapsules. Molecules 2023; 28:molecules28031119. [PMID: 36770786 PMCID: PMC9921659 DOI: 10.3390/molecules28031119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/12/2023] [Accepted: 01/16/2023] [Indexed: 01/24/2023] Open
Abstract
Agglomeration is an undesirable phenomenon that often occurs in spray-dried microcapsules powder. The objective of this work is to determine the best solution for spray-dried hydroxypropyl-β-cyclodextrin (HP-β-CD) microcapsules from four anticaking agents, namely calcium stearate (CaSt), magnesium stearate (MgSt), silicon dioxide (SiO2), and mannitol (MAN), and to explore their anticaking mechanisms. Our results showed that MAN was found to be the superior anticaking agent among those tested. When the MAN ratio is 12%, the microcapsules with a special Xanthium-type shape had higher powder flowability and lower hygroscopicity and exhibited good anticaking properties. Mechanism research revealed that CaSt, MgSt, and SiO2 reduce hygroscopicity and caking by increasing the glass transition temperature of the microcapsules, while MAN prevents the hydroxyl group of HP-β-CD from combining with water molecules in the air by a crystal outer-layer on the microcapsule surface.
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Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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8
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Hemp protein isolate – gum Arabic complex coacervates as a means for oregano essential oil encapsulation. Comparison with whey protein isolate – gum Arabic system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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9
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Zhou J, Lee YY, Mao Y, Wang Y, Zhang Z. Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems. Foods 2022; 11:foods11162400. [PMID: 36010399 PMCID: PMC9407428 DOI: 10.3390/foods11162400] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 12/19/2022] Open
Abstract
Structured lipids (SLs) refer to a new type of functional lipid obtained by modifying natural triacylglycerol (TAG) through the restructuring of fatty acids, thereby altering the composition, structure, and distribution of fatty acids attached to the glycerol backbones. Due to the unique functional characteristics of SLs (easy to absorb, low in calories, reduced serum TAG, etc.), there is increasing interest in the research and application of SLs. SLs were initially prepared using chemical methods. With the wide application of enzymes in industries and the advantages of enzymatic synthesis (mild reaction conditions, high catalytic efficiency, environmental friendliness, etc.), synthesis of SLs using lipase has aroused great interest. This review summarizes the reaction system of SL production and introduces the enzymatic synthesis and application of some of the latest SLs discussed/developed in recent years, including medium- to long-chain triacylglycerol (MLCT), diacylglycerol (DAG), EPA- and DHA-enriched TAG, human milk fat substitutes, and esterified propoxylated glycerol (EPG). Lastly, several new ways of applying SLs (powdered oil, DAG plastic fat, inert gas spray oil, and emulsion) in the future food industry are also highlighted.
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Affiliation(s)
- Jun Zhou
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yilin Mao
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
- Correspondence:
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Raj GVSB, Dash KK. Microencapsulation of Dragon Fruit Peel Extract by Freeze-Drying Using Hydrocolloids: Optimization by Hybrid Artificial Neural Network and Genetic Algorithm. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02867-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Zeng X, Jiang W, Du Z, Kokini JL. Encapsulation of tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities: A review. Crit Rev Food Sci Nutr 2022:1-14. [PMID: 35549567 DOI: 10.1080/10408398.2022.2075313] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
As a major class of dietary polyphenols, tannins are demonstrated to have various health-promoting properties. Although tannins have been widely utilized in food, pharmaceutical and many other industries, the applications of tannins are quite limited due to their poor stability, sensory attributes and bioavailability. Encapsulation helps improve all of these properties. Complex coacervation, one of the most effective encapsulation techniques, is known for its simplicity, low cost, scalability and reproducibility in encapsulation of functional components. In recent years, complex coacervation has been successfully used for encapsulation of tannins and tannin-rich plant extracts. In this article, the research progress in encapsulating tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities is critically reviewed for the first time. Encapsulation of tannins and tannin-rich plant extracts can effectively improve their sensory characteristics, stabilities, bioavailability, anti-hypercholesterolemia, anti-diabetic, antioxidant, anticancer and antimicrobial activities. In particular, the enhancement of biological activities of tannins and tannin-rich plant extracts is usually correlated to their improved physicochemical properties imparted by the encapsulation technique. Moreover, we introduce the issues that need to be further resolved in future studies on encapsulation of tannins and tannin-rich plant extracts by complex coacervation.
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Affiliation(s)
- Xiangquan Zeng
- Department of Food Quality and Safety, School of Food and Health, Beijing Technology and Business University, Beijing, PR China.,Department of Food Science, College of Agriculture, Purdue University, West Lafayette, IN, USA
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Zhenjiao Du
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Jozef L Kokini
- Department of Food Science, College of Agriculture, Purdue University, West Lafayette, IN, USA
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12
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Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107239] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Guo B, Zhu C, Huang Z, Yang R, Liu C. Microcapsules with slow-release characteristics prepared by soluble small molecular starch fractions through the spray drying method. Int J Biol Macromol 2022; 200:34-41. [PMID: 34973979 DOI: 10.1016/j.ijbiomac.2021.12.137] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/16/2021] [Accepted: 12/20/2021] [Indexed: 01/08/2023]
Abstract
The utilization of starch in the food and medical industry can be facilitated by using new non-chemical methods to make starch the only wall material to encapsulate microcapsules. In this study, soluble small molecular fraction obtained from corn starch by gelatinization and centrifugation methods and commercial soluble starch were used independently to encapsulate oil under the condition that wall material and core material were 2:1. Molecular weight of these starch fractions was measured firstly. The peak molecular weight of the soluble small molecular fraction of corn starch and commercial soluble starch was 3.537 × 105 Da and 2.720 × 104 Da, respectively. Basic physicochemical characteristics and application characteristics of the microcapsules were then characterized and compared. The soluble small molecular fraction of corn starch encapsulated microcapsule and the commercial soluble starch encapsulated microcapsule had high encapsulation efficiency (higher than 88%), high boiling water solubility (higher than 74%), high rehydration stability (higher than 2 h). Most importantly, the encapsulated oil of these microcapsules could be slowly released under the action of α-amylase and amyloglucosidase. Overall, both the soluble small molecular fraction of corn starch and commercial soluble starch could be used as microcapsule wall materials and might have great application potential in food and medicine.
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Affiliation(s)
- Baozhong Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China
| | - Chunyan Zhu
- Ganzhou Quanbiao Biological Technology Co, Ltd., 341000 Ganzhou, China
| | - Zhaohua Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China
| | - Rong Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China.
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Böger BR, Bigotto BG, Lonni AASG, Benassi MT. Eye Cosmeceutical Formulations with Roasted Coffee Oil in Free and Microencapsulated Forms: Development and Preliminary Stability Study. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Bruna R. Böger
- Depto. Ciência e Tecnologia de Alimentos Universidade Estadual de Londrina Rodovia Celso Garcia Cid Km 380 Londrina 86057‐970 Brazil
| | - Briani G. Bigotto
- Depto. Ciências Farmacêuticas Universidade Estadual de Londrina Avenida Roberto Koch 60 Londrina 86039‐440 Brazil
| | - Audrey A. S. G. Lonni
- Depto. Ciências Farmacêuticas Universidade Estadual de Londrina Avenida Roberto Koch 60 Londrina 86039‐440 Brazil
| | - Marta T. Benassi
- Depto. Ciência e Tecnologia de Alimentos Universidade Estadual de Londrina Rodovia Celso Garcia Cid Km 380 Londrina 86057‐970 Brazil
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