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Deng Q, Han L, Tang C, Ma Y, Lao S, Min D, Liu X, Jiang H. Sweet tea extract encapsulated by different wall material combinations with improved physicochemical properties and bioactivity stability. J Microencapsul 2024; 41:360-374. [PMID: 38804967 DOI: 10.1080/02652048.2024.2357779] [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: 11/25/2023] [Accepted: 05/13/2024] [Indexed: 05/29/2024]
Abstract
Aim: To prepare sweet tea extract microcapsules (STEMs) via a spray-drying by applying different wall material formulations with maltodextrin (MD), inulin (IN), and gum arabic (GA). Methods: The microcapsules were characterised by yield, encapsulation efficiency (EE), particle size, sensory evaluation, morphology, attenuated total reflectance-Fourier transform infra-red spectroscopy and in vitro digestion studies. Results: The encapsulation improved the physicochemical properties and bioactivity stability of sweet tea extract (STE). MD5IN5 had the highest yield (56.33 ± 0.06% w/w) and the best EE (e.g. 88.84 ± 0.36% w/w of total flavonoids). MD9GA1 obtained the smallest particle size (642.13 ± 4.12 nm). MD9GA1 exhibited the highest retention of bioactive components, inhibition of α-glucosidase (96.85 ± 0.55%), α-amylase (57.58 ± 0.99%), angiotensin-converting enzyme (56.88 ± 2.20%), and the best antioxidant activity during in vitro gastrointestinal digestion. Conclusion: The encapsulation of STE can be an appropriate way for the valorisation of STE with improved properties.
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Affiliation(s)
- Qingyue Deng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lishu Han
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chengjiang Tang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yue Ma
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Shuibing Lao
- Institute for Agricultural Product Quality Safety and Testing Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Douyong Min
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hongrui Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
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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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García-Jiménez JR, Luna-Guevara ML, Luna-Guevara JJ, Conde-Hernández LA, Ramos-Cassellis ME, Hernández-Cocoletzi H. Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis. Foods 2024; 13:1001. [PMID: 38611307 PMCID: PMC11011495 DOI: 10.3390/foods13071001] [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: 01/16/2024] [Revised: 02/29/2024] [Accepted: 03/06/2024] [Indexed: 04/14/2024] Open
Abstract
Bioactive compounds from medicinal plants have applications in the development of functional foods. However, since they are unstable, encapsulation is used as a conservation alternative. This work aimed to assess the bioactive properties (antioxidant and hypoglycemic) of different extracts, including the infusion, as well as their spray-dried microencapsulates from Tecoma stans leaves. A factorial design was proposed to determine the best extraction conditions, based on ABTS and DPPH inhibition. Maltodextrin (MD), arabic gum (AG), and a 1:1 blend (MD:AG) were used as encapsulating agents. Moreover, characterization through physicochemical properties, gas chromatography/mass spectrometry (GC-MS) and scanning electron microscopy (SEM) of the best two powders based on the bioactive properties were analyzed. The results showed that the combination of stirring, water, and 5 min provided the highest inhibition to ABTS and DPPH (35.64 ± 1.25 mg Trolox/g d.s. and 2.77 ± 0.01 g Trolox/g d.s., respectively). Spray drying decreased the antioxidant activity of the extract while preserving it in the infusion. The encapsulated infusion with MD:AG had the highest hypoglycemic activity as it presented the lowest glycemic index (GI = 47). According to the results, the microencapsulates could potentially be added in foods to enhance nutritional quality and prevent/treat ailments.
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Affiliation(s)
- Jair R. García-Jiménez
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - María L. Luna-Guevara
- Posgraduate in Science in Sustainable Agroecosystem Management, Edificio VAL 1, Ecocampus Valsequillo, San Pedro Zacachimalpa, Puebla 72960, Mexico
| | - Juan J. Luna-Guevara
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - Lilia A. Conde-Hernández
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - María E. Ramos-Cassellis
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - Heriberto Hernández-Cocoletzi
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
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4
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Choque-Quispe D, Ligarda-Samanez CA, Choque-Quispe Y, Froehner S, Solano-Reynoso AM, Moscoso-Moscoso E, Carhuarupay-Molleda YF, Peréz-Salcedo R. Stability in Aqueous Solution of a New Spray-Dried Hydrocolloid of High Andean Algae Nostoc sphaericum. Polymers (Basel) 2024; 16:537. [PMID: 38399913 PMCID: PMC10892598 DOI: 10.3390/polym16040537] [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: 01/04/2024] [Revised: 02/05/2024] [Accepted: 02/09/2024] [Indexed: 02/25/2024] Open
Abstract
There is a growing emphasis on seeking stabilizing agents with minimal transformation, prioritizing environmentally friendly alternatives, and actively contributing to the principles of the circular economy. This research aimed to assess the stability of a novel spray-dried hydrocolloid from high Andean algae when introduced into an aqueous solution. Nostoc sphaericum freshwater algae were subject to atomization, resulting in the production of spray-dried hydrocolloid (SDH). Subsequently, suspension solutions of SDH were meticulously prepared at varying pH levels and gelling temperatures. These solutions were then stored for 20 days to facilitate a comprehensive evaluation of their stability in suspension. The assessment involved a multifaceted approach, encompassing rheological analysis, scrutiny of turbidity, sedimentation assessment, ζ-potential, and measurement of particle size. The findings from these observations revealed that SDH exhibits a dilatant behavior when in solution, signifying an increase in with higher shear rate. Furthermore, it demonstrates commendable stability when stored under ambient conditions. SDH is emerging as a potential alternative stabilizer for use in aqueous solutions due to its easy extraction and application.
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Affiliation(s)
- David Choque-Quispe
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Department of Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (C.A.L.-S.); (R.P.-S.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Carlos A. Ligarda-Samanez
- Department of Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (C.A.L.-S.); (R.P.-S.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Yudith Choque-Quispe
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Department of Environmental Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Sandro Froehner
- Department of Environmental Engineering, Federal University of Parana, Curitiba 80010, Brazil;
| | - Aydeé M. Solano-Reynoso
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Department of Basic Sciences, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | | | - Ronald Peréz-Salcedo
- Department of Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (C.A.L.-S.); (R.P.-S.)
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5
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Sharma M, Bains A, Sridhar K, Chawla P, Sharma M. Process optimization for spray dried Aegle marmelos fruit nanomucilage: Characterization, functional properties, and in vitro antibiofilm activity against food pathogenic microorganisms. Int J Biol Macromol 2023; 249:126050. [PMID: 37517760 DOI: 10.1016/j.ijbiomac.2023.126050] [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: 05/24/2023] [Revised: 07/17/2023] [Accepted: 07/27/2023] [Indexed: 08/01/2023]
Abstract
Recently, mucilage extraction from plant sources has been remarkably explored due to its potential applications. Several underutilized fruits such as Aegle marmelos are the potential source of mucilage that can be utilized for agri-food-pharma applications. Therefore, in this study, we explored vital functional and antimicrobial properties of Aegle marmelos nanomucilage. Spray drying conditions such as inlet temperature, feed flow, and atomization speed were optimized to assess the influence on yield and moisture content using response surface methodology. In addition, during the optimized spray drying conditions, the maximum mucilage yield was 16.23 % (w/w). The particle size (178.4 ± 5.06 nm) at the nanoscale, polydispersity index (0.432), and zeta potential (-16.4 ± 1.14 mV) confirmed the stability of the nanomucilage. Moreover, the spray-dried nanomucilage powder exhibited high thermal stability (55.70 J) and excellent industrially important techno-functional properties with water-holding capacity (8.01 ± 0.04 g/g), oil-holding capacity (3.43 ± 0.7 g/g), emulsifying capacity (91.50 ± 0.78 %), emulsifying stability (92.65 ± 0.46 %), solubility (89.36 ± 1.69 %), and foaming capacity (16.13 ± 0.41 %). Moreover, the powder showed strong antibiofilm activity against food-pathogenic bacteria, including Escherichia coli (73.52 ± 1.14 %) and Staphylococcus aureus (79.57 ± 1.23 %), with minimum inhibitory concentrations of 3.125 mg/mL and 1.562 mg/mL respectively. Overall, based on the above findings the spray-dried powder of Aegle marmelos fruit nanomucilage could be utilized as a potential functional ingredient in various food products formulations.
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Affiliation(s)
- Madhu Sharma
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India.
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India.
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6
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Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Palomino-Rincón H, Taipe-Pardo F, Aguirre Landa JPA, Arévalo-Quijano JC, Muñoz-Saenz JC, Quispe-Quezada UR, Huamán-Carrión ML, Gutiérrez-Gómez E, Sucari-León R, Luciano-Alipio R, Muñoz-Saenz JM, Guzmán Gutiérrez RJ. Nanoencapsulation of Phenolic Extracts from Native Potato Clones ( Solanum tuberosum spp. andigena) by Spray Drying. Molecules 2023; 28:4961. [PMID: 37446623 DOI: 10.3390/molecules28134961] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/19/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
Native potato clones grown in Peru contain bioactive compounds beneficial to human health. This study aimed to optimize the spray-drying nanoencapsulation of native potato phenolic extracts utilizing a central composite design and response surface methodology, obtaining the optimal treatment to an inlet temperature of 120 °C and an airflow of 141 L/h in the nano spray dryer B-90, which allowed maximizing the yield of encapsulation, antioxidant capacity (DPPH), encapsulation efficiency (EE), total phenolic compounds, and total flavonoids; on the other hand, it allowed minimizing hygroscopicity, water activity (Aw), and moisture. Instrumental characterization of the nanocapsules was also carried out, observing a gain in lightness, reddening of the color, and spherical nanoparticles of heterogeneous size (133.09-165.13 nm) with a negative ζ potential. Thermal, infrared, and morphological analyses confirmed the encapsulation of the core in the wall materials. Furthermore, an in vitro release study of phenolic compounds in an aqueous solution achieved a maximum value of 9.86 mg GAE/g after 12 h. Finally, the obtained nanocapsules could be used in the food and pharmaceutical industry.
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Affiliation(s)
- Carlos A Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Henry Palomino-Rincón
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Fredy Taipe-Pardo
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | | | - José C Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | | | - Uriel R Quispe-Quezada
- Agricultural and Forestry Business Engineering, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Mary L Huamán-Carrión
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Edgar Gutiérrez-Gómez
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Reynaldo Sucari-León
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Rober Luciano-Alipio
- Administrative Sciences Faculty, Universidad Nacional Autónoma Altoandina de Tarma, Junín 12731, Peru
| | - Judy M Muñoz-Saenz
- Environmental Technology Center, Servicio Nacional de Adiestramiento en Trabajo Industrial, Lima 15036, Peru
| | - Rodrigo J Guzmán Gutiérrez
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
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