1
|
Cardero Y, Aguirre-Calvo TR, Valenzuela LM, Matiacevich S, Santagapita PR. Design of an antioxidant powder additive based on carvacrol encapsulated into a multilayer chitosan-alginate-maltodextrin emulsion. Int J Biol Macromol 2024; 274:133039. [PMID: 38866285 DOI: 10.1016/j.ijbiomac.2024.133039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 05/29/2024] [Accepted: 06/07/2024] [Indexed: 06/14/2024]
Abstract
Carvacrol has demonstrated antioxidant activity; however, its high volatility and low water solubility limit its direct application in food matrices. Then, an effective encapsulation system is required to protect it. This study aimed to design and characterize a carvacrol-based additive encapsulated in a spray-dried multilayer emulsion based on chitosan/sodium alginate/maltodextrin. Spray-drying temperature of 120 °C and 3 %(w/w) maltodextrin content maximized both encapsulation efficiency (~97 %) and loading capacity (~53 %). The powder's antioxidant properties were evaluated in two food simulant media: water (SiW) and water-ethanol (SiD). The highest antioxidant activity was observed in SiW for both ABTS•+ (8.2 ± 0.3mgEAG/g) and FRAP (4.1 ± 0.2mgEAG/g) methods because of the reduced release of carvacrol in SiD vs. SiW, as supported by micro- and macrostructural observations by SAXS and microscopy, respectively. An increase from 143 to 157 °C attributable to carvacrol protection and Tg = 44.4 °C (> ambient) were obtained by TGA and DSC, respectively. FT-IR confirmed intermolecular interactions (e.g. -COO- and -NH3+) as well as H-bonding formation. High water solubility (81 ± 3 %), low hygroscopicity (8.8 ± 0.2 %(w/w), poor flowability (CI:45 ± 4), and high cohesiveness (HR:1.8 ± 0.1) between particles were achieved, leading to a powdered antioxidant additive with high potential for applications which required avoiding/reducing oxidation on hydrophilic and hydrophobic food products.
Collapse
Affiliation(s)
- Yaniel Cardero
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Tatiana Rocio Aguirre-Calvo
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina; CONICET-Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Buenos Aires, Argentina
| | - Loreto M Valenzuela
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Silvia Matiacevich
- Food Properties Research Group, Food Science and Technology Department, Facultad Tecnológica, Universidad de Santiago de Chile, Chile.
| | - Patricio Román Santagapita
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina; CONICET-Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Buenos Aires, Argentina.
| |
Collapse
|
2
|
Sarabandi K, Dashipour A, Akbarbaglu Z, Peighambardoust SH, Ayaseh A, Kafil HS, Jafari SM, Mousavi Khaneghah A. Incorporation of spray-dried encapsulated bioactive peptides from coconut ( Cocos nucifera L.) meal by-product in bread formulation. Food Sci Nutr 2024; 12:4723-4734. [PMID: 39055222 PMCID: PMC11266913 DOI: 10.1002/fsn3.4120] [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: 06/16/2023] [Revised: 03/01/2024] [Accepted: 03/12/2024] [Indexed: 07/27/2024] Open
Abstract
This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut-meal protein with maltodextrin (MD) and maltodextrin-pectin (MD-P) as carriers via spray-drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), and bitter (~45%) amino acids comprised a significant fraction of the peptide composition (with a degree of hydrolysis of 33%). The results indicated that the peptide's production efficiency, physical and functional properties, and hygroscopicity improved after spray-drying. Morphological features of free peptides (fragile and porous structures), spray-dried with MD (wrinkled with indented structures), and MD-P combination (relatively spherical particles with smooth surfaces) were influenced by the process type and feed composition. Adding free and microencapsulated peptides to the bread formula (2% W/W) caused changes in moisture content (35%-43%), water activity (0.89-0.94), textural properties (1-1.6 N), specific volume (5.5-6 cm3/g), porosity (18%-27%), and color indices of the fortified product. MD-P encapsulated peptides in bread fortification resulted in thermal stability and increased antioxidant activity (DPPH and ABTS+ radical scavenging: 4.5%-39.4% and 31.6%-46.8%, respectively). MD-P (as a carrier) could maintain sensory characteristics and mask the bitterness of peptides in the fortified bread. The results of this research can be used to produce functional food and diet formulations.
Collapse
Affiliation(s)
| | - Alireaza Dashipour
- Department of Food Science & Technology, School of MedicineZahedan University of Medical SciencesZahedanIran
- Cellular and Molecular Research CenterResearch Institute of Cellular and Molecular Sciences in Infectious Diseases, Zahedan University of Medical SciencesZahedanIran
| | - Zahra Akbarbaglu
- Department of Food ScienceCollege of Agriculture, University of TabrizTabrizIran
| | | | - Ali Ayaseh
- Department of Food ScienceCollege of Agriculture, University of TabrizTabrizIran
| | - Hossein Samadi Kafil
- Drug Applied Research Center, Faculty of MedicineTabriz University of Medical SciencesTabrizIran
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical EducationTehranIran
| | | |
Collapse
|
3
|
Maicelo-Quintana JL, Reyna-Gonzales K, Balcázar-Zumaeta CR, Auquiñivin-Silva EA, Castro-Alayo EM, Medina-Mendoza M, Cayo-Colca IS, Maldonado-Ramirez I, Silva-Zuta MZ. Potential application of bee products in food industry: An exploratory review. Heliyon 2024; 10:e24056. [PMID: 38268589 PMCID: PMC10806293 DOI: 10.1016/j.heliyon.2024.e24056] [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: 10/03/2023] [Revised: 12/08/2023] [Accepted: 01/03/2024] [Indexed: 01/26/2024] Open
Abstract
Over the past eight years, bee products such as wax, honey, propolis, and pollen have generated intense curiosity about their potential food uses; to explore these possibilities, this review examines the nutritional benefits and notable characteristics of each product related to the food industry. While all offer distinct advantages, there are challenges to overcome, including the risk of honey contamination. Indeed, honey has excellent potential as a healthier alternative to sugar, while propolis's remarkable antibacterial and antioxidant properties can be enhanced through microencapsulation. Pollen is a versatile food with multiple applications in various products. In addition, the addition of beeswax to oleogels and its use as a coating demonstrate significant improvements in the quality and preservation of environmentally sustainable foods over time. This study demonstrates that bee products and apitherapy are essential for sustainable future food and innovative medical treatments.
Collapse
Affiliation(s)
- Jorge L. Maicelo-Quintana
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Katherine Reyna-Gonzales
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - César R. Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Erick A. Auquiñivin-Silva
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Efrain M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Marleni Medina-Mendoza
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Italo Maldonado-Ramirez
- Facultad de Ingeniería de Sistemas y Mecánica, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Miguelina Z. Silva-Zuta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| |
Collapse
|