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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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2
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Jiang M, Hu Z, Huang Y, Chen XD, Wu P. Impact of wall materials and DHA sources on the release, digestion and absorption of DHA microcapsules: Advancements, challenges and future directions. Food Res Int 2024; 191:114646. [PMID: 39059932 DOI: 10.1016/j.foodres.2024.114646] [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: 04/03/2024] [Revised: 05/24/2024] [Accepted: 06/14/2024] [Indexed: 07/28/2024]
Abstract
Docosahexaenoic acid (DHA), an essential omega-3 fatty acid, offers significant health benefits but faces challenges such as distinct odor, oxidation susceptibility, and limited intestinal permeability, hindering its broad application. Microencapsulation, widely employed, enhances DHA performance by facilitating controlled release, digestion, and absorption in the gastrointestinal tract. Despite extensive studies on DHA microcapsules and related delivery systems, understanding the mechanisms governing encapsulated DHA release, digestion, and absorption, particularly regarding the influence of wall materials and DHA sources, remains limited. This review starts with an overview of current techniques commonly applied for DHA microencapsulation. It then proceeds to outline up-to-date advances in the release, digestion and absorption of DHA microcapsules, highlighting the roles of wall materials and DHA sources. Importantly, it proposes strategies for overcoming challenges and exploiting opportunities to enhance the bioavailability of DHA microcapsules. Notably, spray drying dominates DHA microencapsulation (over 90 % usage), while complex coacervation shows promise for future applications. The combination of proteins and carbohydrates or phospholipids as wall material exhibits potential in controlling release and digestion of DHA microcapsules. The source of DHA, particularly algal oil, demonstrates higher lipid digestibility and absorptivity of free fatty acids (FFAs) than fish oil. Future advancements in DHA microcapsule development include formulation redesign (e.g., using plant proteins as wall material and algal oil as DHA source), technique optimization (such as co-microencapsulation and pre-digestion), and creation of advanced in vitro systems for assessing DHA digestion and absorption kinetics.
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Affiliation(s)
- Maoshuai Jiang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Zejun Hu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China; Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, Suzhou, Jiangsu 215152, China.
| | - Yixiao Huang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Peng Wu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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Dai C, Li W, Zhang C, Shen X, Wan Z, Deng X, Liu F. Microencapsule delivery systems of functional substances for precision nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 112:199-255. [PMID: 39218503 DOI: 10.1016/bs.afnr.2024.05.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Microencapsulation, a typical core-shell structure technology, encapsulates functional active ingredients for protection, controlled release, and targeted delivery. In precise nutrition, the focus is on utilizing microcapsule delivery systems for personalized dietary supplements and disease intervention. This chapter outlines the morphological structure of microcapsules, common wall materials, and preparation techniques. It discusses the characteristics of different hydrophilic and lipophilic functional factors and their function as dietary supplements. The role of microencapsulation on the controlled release, odor masking, and enhanced bioavailability of functional factors is explored. Additionally, the application of microcapsule delivery systems in nutritional interventions for diseases like inflammatory bowel disease, alcoholic/fatty liver disease, diabetes, and cancer is introduced in detail. Lastly, the chapter proposes the future developments of anticipation in responsive wall materials for precise nutrition interventions, including both challenges and opportunities.
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Affiliation(s)
- Chenlin Dai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Wenhan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Chairui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Xuelian Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Ziyan Wan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Xiaofan Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China.
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4
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Li X, Li L, Wang D, Zhang J, Yi K, Su Y, Luo J, Deng X, Deng F. Fabrication of polymeric microspheres for biomedical applications. MATERIALS HORIZONS 2024; 11:2820-2855. [PMID: 38567423 DOI: 10.1039/d3mh01641b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Polymeric microspheres (PMs) have attracted great attention in the field of biomedicine in the last several decades due to their small particle size, special functionalities shown on the surface and high surface-to-volume ratio. However, how to fabricate PMs which can meet the clinical needs and transform laboratory achievements to industrial scale-up still remains a challenge. Therefore, advanced fabrication technologies are pursued. In this review, we summarize the technologies used to fabricate PMs, including emulsion-based methods, microfluidics, spray drying, coacervation, supercritical fluid and superhydrophobic surface-mediated method and their advantages and disadvantages. We also review the different structures, properties and functions of the PMs and their applications in the fields of drug delivery, cell encapsulation and expansion, scaffolds in tissue engineering, transcatheter arterial embolization and artificial cells. Moreover, we discuss existing challenges and future perspectives for advancing fabrication technologies and biomedical applications of PMs.
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Affiliation(s)
- Xuebing Li
- Institute of Fundamental and Frontier Sciences, University of Electronic Science and Technology of China, Chengdu, 611731, P. R. China.
- State Key Laboratory of Military Stomatology & National Clinical Research Center for Oral Diseases, Department of Oral and Maxillofacial Surgery, School of Stomatology, The Fourth Military Medical University, Xi'an, 710032, P. R. China
| | - Luohuizi Li
- Institute of Fundamental and Frontier Sciences, University of Electronic Science and Technology of China, Chengdu, 611731, P. R. China.
| | - Dehui Wang
- Institute of Fundamental and Frontier Sciences, University of Electronic Science and Technology of China, Chengdu, 611731, P. R. China.
| | - Jun Zhang
- Shandong Pharmaceutical Glass Co. Ltd, Zibo, 256100, P. R. China
| | - Kangfeng Yi
- Shandong Pharmaceutical Glass Co. Ltd, Zibo, 256100, P. R. China
| | - Yucai Su
- Shandong Pharmaceutical Glass Co. Ltd, Zibo, 256100, P. R. China
| | - Jing Luo
- Institute of Fundamental and Frontier Sciences, University of Electronic Science and Technology of China, Chengdu, 611731, P. R. China.
| | - Xu Deng
- Institute of Fundamental and Frontier Sciences, University of Electronic Science and Technology of China, Chengdu, 611731, P. R. China.
- Shenzhen Institute for Advanced Study, University of Electronic Science and Technology of China, Shenzhen, 518110, P. R. China
| | - Fei Deng
- Department of Nephrology, Sichuan Provincial People's Hospital, University of Electronic Science and Technology of China, Chengdu 610054, P. R. China
- Department of Nephrology, Sichuan Provincial People's Hospital Jinniu Hospital, Chengdu Jinniu District People's Hospital, Chengdu 610054, P. R. China.
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Henao-Ardila A, Quintanilla-Carvajal MX, Moreno FL. Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems. Heliyon 2024; 10:e32150. [PMID: 38873677 PMCID: PMC11170136 DOI: 10.1016/j.heliyon.2024.e32150] [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: 03/02/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/15/2024] Open
Abstract
Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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Gao Y, Ding Z, Liu Y, Xu YJ. Advances in encapsulation systems of Antarctic krill oil: From extraction to encapsulation, and future direction. Compr Rev Food Sci Food Saf 2024; 23:e13332. [PMID: 38578167 DOI: 10.1111/1541-4337.13332] [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: 01/08/2024] [Revised: 03/05/2024] [Accepted: 03/10/2024] [Indexed: 04/06/2024]
Abstract
Antarctic krill oil (AKO) is highly sought after by consumers and the food industry due to its richness in a variety of nutrients and physiological activities. However, current extraction methods are not sufficient to better extract AKO and its nutrients, and AKO is susceptible to lipid oxidation during processing and storage, leading to nutrient loss and the formation of off-flavors and toxic compounds. The development of various extraction methods and encapsulation systems for AKO to improve oil yield, nutritional value, antioxidant capacity, and bioavailability has become a research hotspot. This review summarizes the research progress of AKO from extraction to encapsulation system construction. The AKO extraction mechanism, technical parameters, oil yield and composition of solvent extraction, aqueous enzymatic extraction, supercritical/subcritical extraction, and three-liquid-phase salting-out extraction system are described in detail. The principles, choice of emulsifier/wall materials, preparation methods, advantages and disadvantages of four common encapsulation systems for AKO, namely micro/nanoemulsions, microcapsules, liposomes and nanostructured lipid carriers, are summarized. These four encapsulation systems are characterized by high encapsulation efficiency, low production cost, high bioavailability and high antioxidant capacity. Depending on the unique advantages and conditions of different encapsulation methods, as well as consumer demand for health and nutrition, different products can be developed. However, existing AKO encapsulation systems lack relevant studies on digestive absorption and targeted release, and the single product category of commercially available products limits consumer choice. In conjunction with clinical studies of AKO encapsulation systems, the development of encapsulation systems for special populations should be a future research direction.
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Affiliation(s)
- Yuhang Gao
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zhansheng Ding
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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Dhiman A, Chopra R, Singh PK, Homroy S, Chand M, Talwar B. Amelioration of nutritional properties of bakery fat using omega-3 fatty acid-rich edible oils: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3175-3184. [PMID: 38105390 DOI: 10.1002/jsfa.13225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
Bakery products have gained prominence in modern diets due to their convenience and accessibility, often serving as staple meals across diverse regions. However, the fats used in these products are rich in saturated fatty acids and often comprise trans fatty acids, which are considered as a major biomarker for non-communicable diseases like cardiovascular disorders, obesity and diabetes. Additionally, these fats lack the essential omega-3 fatty acids, which are widely known for their therapeutic benefits. They play a major role in lowering the risk of cardiovascular diseases, cancer and diabetes. Thus, there is need for incorporating these essential fatty acids into bakery fats. Nevertheless, fortifying food products with polyunsaturated fatty acids (PUFAs) poses several challenges due to their high susceptibility to oxidation. This oxidative deterioration leads to not only the formation of undesirable flavors, but also a loss of nutritional value in the final products. This review focuses on the development of healthier trans-fat-free bakery fat enriched with omega-3 fatty acids and its effect on the physicochemical, functional, sensory and nutritional properties of bakery fats and products. Further, the role of various technologies like physical blending, enzymatic interesterification and encapsulation to improve the stability of PUFA-rich bakery fat is discussed, where microencapsulation emerged as a novel and effective technology to enhance the stability and shelf life. By preventing deteriorative changes, microencapsulation ensures that the nutritional, physicochemical and sensory properties of food products remain intact. Novel modification methods like interesterification and microencapsulation used for developing PUFA-rich bakery fats have a potential to address the health risks occurring due to consumption of bakery fat having higher amount of saturated and trans fatty acids. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Aishwarya Dhiman
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Priyanka Kumari Singh
- Department of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi, New Delhi, India
| | - Snigdha Homroy
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Monika Chand
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Binanshu Talwar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
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Copado CN, Ixtaina VY, Tomás MC. Enrichment of a fruit-based smoothie beverage with omega-3 fatty acids from microencapsulated chia seed oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3352-3360. [PMID: 38105416 DOI: 10.1002/jsfa.13220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 11/17/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
BACKGROUND Omega-3 fatty acids are known for their various health benefits. Chia is the richest vegetable source of omega-3 fatty acids. However, its oil is highly susceptible to oxidative deterioration and should be protected for incorporation into food matrices. This work aimed to study the incorporation of different chia oil microcapsules in a powdered beverage, analyzing the effect on the physicochemical characteristics and stability during storage. RESULTS Different types of microcapsules were obtained: monolayer microcapsules using sodium caseinate and lactose as wall material, and multilayer microcapsules produced through electrostatic deposition using lecithins, chitosan, and chia mucilage as the first, second, and third layers, respectively. The results demonstrated an efficient enrichment of smoothies, with omega-3 fatty acid values ranging from 24.09% to 42.73%, while the original food matrix powder lacked this component. These powder beverages exhibited low moisture content (≤ 2.91%) and low water activity (≤ 0.39). The aerated, packed density and compressibility assays indicated that adding microcapsules made the powders less dense and compressible. The color of the original powdered beverage was not modified. The dispersibility reflected an acceptable instantaneity, reaching the maximum obscuration after 30 s of stirring. The solubility of all the enriched products was higher than 70%, whereas the pH was ~6.8. The contact angle between the powder and liquid indicated an excellent ability to be reconstituted in water. The analysis of the glass transition temperature showed that the storage temperature (25 °C) was adequate. The peroxide value of all the products was low throughout the storage (≤ 1.63 meq peroxide kg-1 of oil at 90 days at 25 ± 2 °C), thus maintaining the quality of the microencapsulated chia oil. CONCLUSIONS The results suggest that incorporating the monolayer and multilayer chia oil microcapsules that were studied could be a viable strategy for enriching smoothies with the omega-3 fatty acids present in chia seed oil. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Claudia N Copado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), CICPBA, Facultad de Ciencias Exactas (FCE) Universidad Nacional de La Plata (UNLP), La Plata, Argentina
| | - Vanesa Y Ixtaina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), CICPBA, Facultad de Ciencias Exactas (FCE) Universidad Nacional de La Plata (UNLP), La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF, UNLP), La Plata, Argentina
| | - Mabel C Tomás
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), CICPBA, Facultad de Ciencias Exactas (FCE) Universidad Nacional de La Plata (UNLP), La Plata, Argentina
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Nejatian M, Ghandehari Yazdi AP, Fattahi R, Saberian H, Bazsefidpar N, Assadpour E, Jafari SM. Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review. Int J Biol Macromol 2024; 260:129548. [PMID: 38246446 DOI: 10.1016/j.ijbiomac.2024.129548] [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: 07/22/2023] [Revised: 01/06/2024] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
Linoleic acid and α-linolenic acid are the only essential fatty acids (EFAs) known to the human body. Other fatty acids (FAs) of the omega-6 and omega-3 families originate from linoleic acid and α-linolenic acid, respectively, by the biological processes of elongation and desaturation. In diets with low fish consumption or vegetarianism, these FAs play an exclusive role in providing two crucial FAs for maintaining our body's vital functions; docosahexaenoic acid and arachidonic acid. However, these polyunsaturated FAs are inherently sensitive to oxidation, thereby adversely affecting the storage stability of oils containing them. In this study, we reviewed encapsulation as one of the promising solutions to increase the stability of EFAs. Accordingly, five main encapsulation techniques could be classified: (i) spray drying, (ii) freeze drying, (iii) emulsification, (iv) liposomal entrapment, and (v) other methods, including electrospinning/spraying, complex coacervation, etc. Among these, spray drying was the frequently applied technique for encapsulation of EFAs, followed by freeze dryers. In addition, maltodextrin and gum Arabic were the main wall materials in carriers. Paying attention to industrial scalability and lower cost of the encapsulation process by the other methods are the important aspects that should be given more attention in the future.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Amir Pouya Ghandehari Yazdi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran.
| | - Reza Fattahi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Nooshin Bazsefidpar
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Mohammad AA, Mehaya FM, Salem SH, Amer HM. Psyllium and okra mucilage as co-carrier wall materials for fenugreek oil encapsulation and its utilization as fat replacers in pan bread and biscuit production. Heliyon 2024; 10:e25321. [PMID: 38352795 PMCID: PMC10862519 DOI: 10.1016/j.heliyon.2024.e25321] [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: 09/11/2022] [Revised: 01/11/2024] [Accepted: 01/24/2024] [Indexed: 02/16/2024] Open
Abstract
This study aimed to investigate the potential use of okra and psyllium mucilage as co-carrier wall materials with whey protein and gum Arabic polymers for encapsulation of fenugreek oil to mask its undesirable flavor and promote their health benefits. Particle size, zeta potential, encapsulation efficiency, morphological properties and fatty acid profiles of crude and encapsulated oils were examined using zeta-sizer, SEM and GC-MS techniques. Crude and encapsulated fenugreek oils were added as functional ingredients during production of pan bread and biscuits. The quality characteristics (baking quality, color and organoleptic properties) of bread and biscuits as well as microbiological properties of bred samples were evaluated. Results showed that the forming microcapsules had sphere particles with the size of 5.05 and 31.64 μm for okra and pysillium mucilage, respectively and had smooth continuous surfaces with no holes or fractures. Fatty acids analysis showed that fenugreek oil is superior functional edible oil, rich in unsaturated fatty acids. The organoleptic properties of products were improved when fat replaced with encapsulated fenugreek oil with okra or psyllium mucilage. Likewise, encapsulated fenugreek oil showed antimicrobial activity in bread samples during storage period. On contrary, Bread and biscuits incorporated with crude fenugreek oil gained the lowest scores for all organoleptic parameters. Regarding these results, encapsulated fenugreek oil presents good fat alternatives in dough formulations with acceptable technological, sensory and antimicrobial properties. However, further investigations still needed regarding the biological activity of encapsulated fenugreek oil and its utilization as a food supplement in other food products.
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Affiliation(s)
- Ayman A. Mohammad
- Food Technology Dept., National Research Centre, 33 El Buhouth St., 12622, Dokki, Cairo, Egypt
| | - Fathy M. Mehaya
- Food Technology Dept., National Research Centre, 33 El Buhouth St., 12622, Dokki, Cairo, Egypt
| | - Salah H. Salem
- Food Toxicology and Contaminants Dept., National Research Centre, 33 El Buhouth St., 12622, Dokki, Cairo, Egypt
| | - Heba M. Amer
- Medicinal and Aromatic Plants Research Dept, National Research Centre, 33 El Buhouth St., 12622, Dokki, Cairo, Egypt
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Nyström L, Mira I, Benjamins JW, Gopaul S, Granfeldt A, Abrahamsson B, von Corswant C, Abrahmsén-Alami S. In Vitro and In Vivo Performance of Pickering Emulsion-Based Powders of Omega-3 Polyunsaturated Fatty Acids. Mol Pharm 2024; 21:677-687. [PMID: 38133148 DOI: 10.1021/acs.molpharmaceut.3c00804] [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] [Indexed: 12/23/2023]
Abstract
Omega-3 polyunsaturated fatty acids (n-3 PUFA) are essential nutrients for human health and have been linked to a variety of health benefits, including reducing the risk of cardiovascular diseases. In this paper, a spray-dried powder formulation based on Pickering emulsions stabilized with cellulose nanocrystals (CNC) and hydroxypropyl methylcellulose (HPMC) has been developed. The formulation was compared in vitro and in vivo to reference emulsions (conventional Self-Emulsifying Drug Delivery System, SEDDS) to formulate n-3 PUFA pharmaceutical products, specifically in free fatty acid form. The results of in vivo studies performed in fasted dogs showed that Pickering emulsions reconstituted from powders are freely available (fast absorption) with a similar level of bioavailability as reference emulsions. In the studies performed with dogs in the fed state, the higher bioavailability combined with slower absorption observed for the Pickering emulsion, compared to the reference, was proposed to be the result of the protection of the n-3 PUFAs (in free fatty acid form) against oxidation in the stomach by the solid particles stabilizing the emulsion. This observation was supported by promising results from short-term studies of chemical stability of powders with n-3 PUFA loads as high as 0.8 g oil/g powder that easily regain the original emulsion drop sizes upon reconstitution. The present work has shown that Pickering emulsions may offer a promising strategy for improving the bioavailability and stability as well as providing an opportunity to produce environmentally friendly (surfactant free) and patient-acceptable solid oral dosage forms of n-3 PUFA in the free fatty acid form.
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Affiliation(s)
- Lina Nyström
- Chemical Processes and Pharmaceutical Development, RISE, 114 28 Stockholm, Sweden
| | - Isabel Mira
- Chemical Processes and Pharmaceutical Development, RISE, 114 28 Stockholm, Sweden
| | - Jan-Willem Benjamins
- Chemical Processes and Pharmaceutical Development, RISE, 114 28 Stockholm, Sweden
| | - Sashi Gopaul
- DMPK, Early Cardiovascular and Metabolic Diseases, Biopharmaceutical R&D, AstraZeneca Gothenburg, 431 83 Mölndal, Sweden
| | - Andreas Granfeldt
- Oral Product Development, Pharmaceutical Technology & Development, Operations, AstraZeneca, Gothenburg, 431 83 Mölndal, Sweden
| | - Bertil Abrahamsson
- Oral Product Development, Pharmaceutical Technology & Development, Operations, AstraZeneca, Gothenburg, 431 83 Mölndal, Sweden
| | - Christian von Corswant
- Oral Product Development, Pharmaceutical Technology & Development, Operations, AstraZeneca, Gothenburg, 431 83 Mölndal, Sweden
| | - Susanna Abrahmsén-Alami
- Sustainable Innovation & Transformational Excellence, Pharmaceutical Technology & Development, Operations, AstraZeneca Gothenburg, 431 83 Mölndal, Sweden
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12
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Tabandeh S, Ateeq T, Leon L. Drug Encapsulation via Peptide-Based Polyelectrolyte Complexes. Chembiochem 2024; 25:e202300440. [PMID: 37875787 DOI: 10.1002/cbic.202300440] [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: 06/13/2023] [Revised: 10/11/2023] [Accepted: 10/24/2023] [Indexed: 10/26/2023]
Abstract
Peptide-based polyelectrolyte complexes are biocompatible materials that can encapsulate molecules with different polarities due to their ability to be precisely designed. Here we use UV-Vis spectroscopy, fluorescence microscopy, and infrared spectroscopy to investigate the encapsulation of model drugs, doxorubicin (DOX) and methylene blue (MB) using a series of rationally designed polypeptides. For both drugs, we find an overall higher encapsulation efficiency with sequences that have higher charge density, highlighting the importance of ionic interactions between the small molecules and the peptides. However, comparing molecules with the same charge density, illustrated that the most hydrophobic sequence pairs had the highest encapsulation of both DOX and MB molecules. The phase behavior and stability of DOX-containing complexes did not change compared to the complexes without drugs. However, MB encapsulation caused changes in the stabilities of the complexes. The sequence pair with the highest charge density and hydrophobicity had the most dramatic increase in stability, which coincided with a phase change from liquid to solid. This study illustrates how multiple types of molecular interactions are required for efficient encapsulation of poorly soluble drugs and provides insights into the molecular design of delivery carriers.
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Affiliation(s)
- Sara Tabandeh
- Department of Materials Science and Engineering, University of Central Florida, 12760 Pegasus Dr, Orlando, FL-32816, USA
| | - Tahoora Ateeq
- Department of Materials Science and Engineering, University of Central Florida, 12760 Pegasus Dr, Orlando, FL-32816, USA
| | - Lorraine Leon
- Department of Materials Science and Engineering, University of Central Florida, 12760 Pegasus Dr, Orlando, FL-32816, USA
- NanoScience Technology Center, University of Central Florida, 12424 Research Pkwy #400, Orlando, FL-32826, USA
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13
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Anand V, Ksh V, Kar A, Varghese E, Vasudev S, Kaur C. Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material. Food Chem 2024; 430:136960. [PMID: 37531916 DOI: 10.1016/j.foodchem.2023.136960] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/11/2023] [Accepted: 07/19/2023] [Indexed: 08/04/2023]
Abstract
Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.
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Affiliation(s)
- Vishnu Anand
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India
| | - Vikono Ksh
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India
| | - Abhijit Kar
- ICAR - National Institute of Secondary Agriculture, Namkum, Ranchi 834010, India.
| | - Eldho Varghese
- Fishery Resources Assessment Division (FRAD), ICAR-Central Marine Fisheries Research Institute, Kochi 682018, India
| | - Sujata Vasudev
- Division of Genetics, ICAR-IARI, New Delhi 110012, India
| | - Charanjit Kaur
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India.
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14
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Homroy S, Chopra R, Singh PK, Dhiman A, Chand M, Talwar B. Role of encapsulation on the bioavailability of omega-3 fatty acids. Compr Rev Food Sci Food Saf 2024; 23:e13272. [PMID: 38284597 DOI: 10.1111/1541-4337.13272] [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: 07/20/2023] [Revised: 10/21/2023] [Accepted: 10/29/2023] [Indexed: 01/30/2024]
Abstract
Omega-3 fatty acids (omega-3 FAs) have been widely recognized for their therapeutic advantages, including anti-inflammatory and cardioprotective properties. They have shown promise in enhancing regulatory function, promotingdevelopment and mitigating the progression of diabetes and cancer. The scientific communities, along with industries, are actively endorsing initiatives aimed at increasing the daily intake of lipids rich in omega-3 FAs. Nevertheless, incorporating polyunsaturated FAs (PUFAs) into food products poses several challenges due to their susceptibility to oxidation when exposed to oxygen, high temperatures, and moisture. This oxidative deterioration results in undesirable flavours and a loss of nutritional value. Various methods, including physical blending, interesterification, and encapsulation, have been utilized as ways to enhance the stability of edible oils rich in PUFA against oxidation. Encapsulation has emerged as a proven strategy for enhancing the oxidative stability and functional properties of omega-3 FA-rich oils. Multiple encapsulation methods have been developed to stabilize and improve the delivery of omega-3 FAs in food products. The selection of an appropriate encapsulation method depends on the desired application of the encapsulated oil. In addition, encapsulation enhances the bioavailability of omega-3 FAs by promoting increased absorption of the encapsulated form in the intestinal epithelium. This review discusses the techniques and principles of omega-3 FA-rich oil encapsulation and its role in improving stability and bioavailability. Furthermore, it also investigates the potential health benefits of these encapsulated oils. This review explores the variations in bioavailability based on encapsulation techniques and processing, offering vital insights for nutrition and product development.
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Affiliation(s)
- Snigdha Homroy
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Priyanka Kumari Singh
- Department of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi, Delhi, India
| | - Aishwarya Dhiman
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Monika Chand
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Binanshu Talwar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
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15
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Zamankhani M, Moeini S, Mahasti Shotorbani P, MirsaeedGhazi H, Jafarpour A. Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage ( Echium amoenum) and black hollyhock ( Altaea rosea var nigra) extracts. Food Sci Nutr 2024; 12:508-525. [PMID: 38268865 PMCID: PMC10804102 DOI: 10.1002/fsn3.3788] [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: 06/27/2023] [Revised: 09/10/2023] [Accepted: 10/08/2023] [Indexed: 01/26/2024] Open
Abstract
This study investigated the oxidative stability of instant fried noodles by applying free and microencapsulated black hollyhock extracts (BHE) and borage extracts (BE) (BE, BHE, ME-BE and ME-BHE). At first, the BE and BHE were encapsulated with whey protein and maltodextrin at a 90:10 ratio through a spray dryer. After evaluating particle characteristics (including anthocyanin content, zeta potential, polydispersity index (PDI), particle size, and morphology), they were added to the noodle formulation (wheat flour 78.5%, NaCl 0.78%, and water 21.21%) at 1% w/w level, and the physicochemical (proximate analysis, pH, color, cooking loss, and texture), sensory properties (taste, odor, color, texture, and overall acceptability), and oxidative stability (acid value, peroxide value, anisidine index, thiobarbituric acid index, conjugated dienes) of the fried noodles were studied. The results showed that the microcapsules had uneven shapes with angular surfaces. There was no significant difference between the zeta potential, particle size, PDI, and encapsulation efficiency of BE- and BHE-loaded microcapsules, and the values reported fell between -34.96 and -34.84 mV, 1.128 and 1.195 μm, 0.247 and 0.283, and 80.08% and 83.47%, respectively. Adding extracts to the functional noodles decreased cooking loss and pH compared to the control. The noodles exhibited a darker color. BE and BHE reduced the oxidation of fried noodle oil, with microencapsulated extracts showing stronger effects during storage (p < .05). Sensory evaluation indicated high acceptability for all samples. Encapsulation effectively preserves the natural antioxidant activities of BE and BHE, providing potential benefits for food processing and storage.
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Affiliation(s)
- Mahshid Zamankhani
- Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
| | - Sohrab Moeini
- Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
| | - Peyman Mahasti Shotorbani
- Department of Food Quality Control and Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Hossein MirsaeedGhazi
- Department of Food Technology, College of AbouraihanUniversity of TehranPakdashtTehranIran
| | - Afshin Jafarpour
- Department of Food Science & Technology, Garmsar BranchIslamic Azad UniversityGarmsarIran
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16
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Koo H, Kim S, Lee J. Comparison of physicochemical properties and oxidative stability of microencapsulated perilla oil powder prepared by freeze-drying and spray-drying. Food Sci Biotechnol 2023; 32:1831-1839. [PMID: 37781056 PMCID: PMC10541381 DOI: 10.1007/s10068-023-01299-w] [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: 12/01/2022] [Revised: 02/01/2023] [Accepted: 03/13/2023] [Indexed: 10/03/2023] Open
Abstract
Perilla oil is vulnerable to lipid oxidation owing to its high linolenic acid content. Microencapsulation using freeze- and spray-drying methods was applied to enhance the oxidative stability and change the physicochemical properties of perilla oil. Freeze-dried powder (FDP) possessed 11.77 to 38.48% oil content, whereas spray-dried powder (SDP) had 8.90-27.83% oil content. Encapsulation efficiency ranged from 51.22 to 85.71% by freeze-drying and from 77.38 to 90.74% by spray-drying. The oxidative stability of powders depends on the oil content and production methods. Generally, FDP had higher oxidative stability and water solubility, and lower moisture content and water activity than SDP. The particle size of FDP (154.00-192.00 μm) in volume-weight mean diameter was 2.56-24.49 times larger than that of SDP (7.84-72.03 μm). SDP had a lower volatile content at the initial time of storage than FDP, while more volatiles were observed in SDP as storage time increased. The microencapsulation method should be selected appropriately depending on the target property or usage in food applications.
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Affiliation(s)
- HeeWon Koo
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - SungHwa Kim
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
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17
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Borah MS, Tiwari A, Sridhar K, Narsaiah K, Nayak PK, Stephen Inbaraj B. Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds. Foods 2023; 12:3823. [PMID: 37893717 PMCID: PMC10606574 DOI: 10.3390/foods12203823] [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: 09/13/2023] [Revised: 10/04/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses. Therefore, waste management and by-product utilization are the most important aspects of the food sector. According to various studies, many bioactive compounds such as phenolics, carotenoids, and proteins can be recovered as feed stock from various industries' by-products and wastes using potential technologies. As a result, current trends are shifting attention to the sustainable valorisation of food sector waste management and by-products utilization. Thus, the circular economy principles have been applied to the field of food science. The aim of the circular economy is to ensure environmental protection and promote economic development while minimizing the environmental impact of food production. All of these aspects of the circular economy, at present, have become a challenging area of research for by-product valorisation as well. Hence, this review aims to highlight the emerging trends in the efficient utilization of food industry waste and by-products by focusing on innovative encapsulation techniques and controlled release mechanisms of bioactive compounds extracted from food industry waste and by-products. This review also aims to suggest future research directions, and addresses regulatory and toxicity considerations, by fostering knowledge dissemination and encouraging eco-friendly approaches within the food industry. This review reveals the role of encapsulation strategies for the effective utilization of bioactive compounds extracted from food industry waste and by-products. However, further research is needed to address regulatory and toxicity considerations of encapsulated bioactive compounds and health-related concerns.
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Affiliation(s)
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar 788011, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Kairam Narsaiah
- Agriculture Engineering Division, Indian Council of Agricultural Research, New Delhi 110012, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
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18
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Zahran H, Catalkaya G, Yenipazar H, Capanoglu E, Şahin-Yeşilçubuk N. Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology. ACS OMEGA 2023; 8:28249-28257. [PMID: 37576665 PMCID: PMC10413484 DOI: 10.1021/acsomega.3c01779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 07/11/2023] [Indexed: 08/15/2023]
Abstract
Echium oil (EO) contains substantial amounts of omega-3 fatty acids, which are important because of their benefits to human health. However, they are prone to oxidation. The aim of this study was to obtain the optimum conditions of microencapsulation of EO using spray drying by applying the response surface methodology (RSM). Central composite circumscribed design (CCC) was employed with a ratio of maltodextrin (MD):EmCap modified starch (MS) (80-90%, w/w), oil concentration (15-25%, w/w), and homogenization speed (5-15 × 103 rpm) as independent variables affecting droplet size (μm) and viscosity (Pa·s), which were chosen as responses for the emulsification process. The results revealed that the emulsion conditions containing MD:MS (89.7%:10.3%, w/w), oil concentration of (16.0%), and homogenization speed at (14.8 × 103 rpm) were found to be the optimum conditions. Furthermore, for encapsulation, CCC was employed with inlet temperature of 140-180 °C, air flow of 20-30%, and pump rates of 15-25% as independent variables. Total yield (%) and encapsulation efficiency (%) were chosen as responses for the encapsulation process. On the other hand, optimum conditions for encapsulation were as follows: inlet temperature of 140 °C, airflow rate of (30%) 0.439 m3/h, pump rate of (15%) 4.5 mL/min with respect to selected responses.
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Affiliation(s)
- Hamdy
A. Zahran
- Fats and
Oils Department, Food Industries and Nutrition
Research Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Gizem Catalkaya
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Hande Yenipazar
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Neşe Şahin-Yeşilçubuk
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
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19
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Farhoudpour M, Azadmard-damirchi S, Gharekhani M, Asefi N. Changes in the quality of flaxseed oil powder produced by incorporating with microcrystalline cellulose and thyme. Heliyon 2023; 9:e18562. [PMID: 37560632 PMCID: PMC10407146 DOI: 10.1016/j.heliyon.2023.e18562] [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: 02/03/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 08/11/2023] Open
Abstract
Flaxseed oil is a high nutrition oil, rich in ω-3 fatty acid, tocopherols and phenolic compounds. However, it is prone to oxidation due to its high unsaturation which needs pretreatments to be easily introduce to the market. In this study, flaxseed oil was converted to powder form by mixing with microcrystalline cellulose (MC) and thyme powder to produce flaxseed oil powder. For this purpose, 3 different levels of thyme powder (5%, 10% and 15% of oil) were mixed with oil, followed by mixing with different proportions of MC (50:50, 50:75, 50:100 (oil:MC)) and stored for 90 days at 25 °C and 4 °C. Results indicated that the total phenolic compounds (23.2-91.2 mg GAE/100 g), chlorophyll (9-63.6 mg/kg), and carotenoid (4.4-9.9 mg/kg) contents increased with the incorporation of thyme powder into the flaxseed oil on the first day in 25 °C and 4 °C. Also during 90 days storage, phenolic compound (21.8%), chlorophyll (32.5%) and carotenoid (24%) decreased in both 25 °C and 4 °C temperatures. The results confirmed that adding thyme powder to samples decreased acidity and peroxide value in compare with control. Using thyme as a natural antioxidant and also transforming the oil to powder form by MC increased the oxidative stability in compare with control. The produced high stable flaxseed oil powder has the potential to be used directly on food products like salads or to be used in different food formulations to fortify them with natural antioxidants and ω-3 essential fatty acids.
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Affiliation(s)
- Mahsa Farhoudpour
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | | | - Mehdi Gharekhani
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Narmela Asefi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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20
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Sun Q, Yin S, He Y, Cao Y, Jiang C. Biomaterials and Encapsulation Techniques for Probiotics: Current Status and Future Prospects in Biomedical Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:2185. [PMID: 37570503 PMCID: PMC10421492 DOI: 10.3390/nano13152185] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/25/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023]
Abstract
Probiotics have garnered significant attention in recent years due to their potential advantages in diverse biomedical applications, such as acting as antimicrobial agents, aiding in tissue repair, and treating diseases. These live bacteria must exist in appropriate quantities and precise locations to exert beneficial effects. However, their viability and activity can be significantly impacted by the surrounding tissue, posing a challenge to maintain their stability in the target location for an extended duration. To counter this, researchers have formulated various strategies that enhance the activity and stability of probiotics by encapsulating them within biomaterials. This approach enables site-specific release, overcoming technical impediments encountered during the processing and application of probiotics. A range of materials can be utilized for encapsulating probiotics, and several methods can be employed for this encapsulation process. This article reviews the recent advancements in probiotics encapsulated within biomaterials, examining the materials, methods, and effects of encapsulation. It also provides an overview of the hurdles faced by currently available biomaterial-based probiotic capsules and suggests potential future research directions in this field. Despite the progress achieved to date, numerous challenges persist, such as the necessity for developing efficient, reproducible encapsulation methods that maintain the viability and activity of probiotics. Furthermore, there is a need to design more robust and targeted delivery vehicles.
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Affiliation(s)
- Qiqi Sun
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
| | - Sheng Yin
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
- Collaborative Innovation Center of Advanced Microstructures, Nanjing University, Nanjing 210093, China
| | - Yingxu He
- School of Computing, National University of Singapore, Singapore 119077, Singapore;
| | - Yi Cao
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
- Collaborative Innovation Center of Advanced Microstructures, Nanjing University, Nanjing 210093, China
| | - Chunping Jiang
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
- Department of Hepatobiliary Surgery, Affiliated Drum Tower Hospital, Medical School of Nanjing University, Nanjing 210000, China
- State Key Laboratory of Pharmaceutical Biotechnology, Jiangsu Key Laboratory of Molecular Medicine, Medical School of Nanjing University, Nanjing 210000, China
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21
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Zhang W, Chen Y, Wang W, Lan D, Wang Y. Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4164-4173. [PMID: 36585953 DOI: 10.1002/jsfa.12422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 12/05/2022] [Accepted: 12/31/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Co-encapsulation of probiotics and omega-3 oil using complex coacervation is an effective method for enhancing the tolerance of probiotics under adverse conditions, whereas complex coacervation of omega-3 oil was found to have low lipid digestibility. In the present study, gelatin (GE, 30 g kg-1 ) and gum arabic (GA, 30 g kg-1 ) were used to encapsulate Lactobacillus plantarum WCFS1 and algal oil by complex coacervation to produce microcapsules containing probiotics (GE-P-GA) and co-microcapsules containing probiotics and algal oil (GE-P-O-GA), and soy lecithin (SL) was added to probiotics-algal oil complex coacervates [GE-P-O(SL)-GA] to enhance its stability and lipolysis. Then, we evaluated the viability of different microencapsulated probiotics exposed to freeze-drying and long-term storage, as well as the survival rate and release performance of encapsulated probiotics and algal oil during in vitro digestion. RESULTS GE-P-O(SL)-GA had a smaller particle size (51.20 μm), as well as higher freeze-drying survival (90.06%) of probiotics and encapsulation efficiency of algal oil (75.74%). Moreover, GE-P-O(SL)-GA showed a higher algal oil release rate (79.54%), lipolysis degree (74.63%) and docosahexaenoic acid lipolysis efficiency (64.8%) in the in vitro digestion model. The viability of microencapsulated probiotics after simulated digestion and long-term storage at -18,4 and 25 °C was in the order: GE-P-O(SL)-GA > GE-P-O-GA > GE-P-GA. CONCLUSION As a result of its amphiphilic properties, SL strongly affected the physicochemical properties of probiotics and algal oil complex coacervates, resulting in higher stability and more effective lipolysis. Thus, the GE-P-O(SL)-GA can more effectively deliver probiotics and docosahexaenoic acid to the intestine, which provides a reference for the preparation of high-viability and high-lipolysis probiotics-algal oil microcapsules. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Weiqian Zhang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ying Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Weifei Wang
- Sericultural and Agrifood Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Youmei Institute of Intelligent Bio-manufacturing, Foshan, China
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22
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Sánchez-Osorno DM, López-Jaramillo MC, Caicedo Paz AV, Villa AL, Peresin MS, Martínez-Galán JP. Recent Advances in the Microencapsulation of Essential Oils, Lipids, and Compound Lipids through Spray Drying: A Review. Pharmaceutics 2023; 15:pharmaceutics15051490. [PMID: 37242731 DOI: 10.3390/pharmaceutics15051490] [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: 10/13/2022] [Revised: 11/25/2022] [Accepted: 12/02/2022] [Indexed: 05/28/2023] Open
Abstract
In recent decades, the microcapsules of lipids, compound lipids, and essential oils, have found numerous potential practical applications in food, textiles, agricultural products, as well as pharmaceuticals. This article discusses the encapsulation of fat-soluble vitamins, essential oils, polyunsaturated fatty acids, and structured lipids. Consequently, the compiled information establishes the criteria to better select encapsulating agents as well as combinations of encapsulating agents best suited to the types of active ingredient to be encapsulated. This review shows a trend towards applications in food and pharmacology as well as the increase in research related to microencapsulation by the spray drying of vitamins A and E, as well as fish oil, thanks to its contribution of omega 3 and omega 6. There is also an increase in articles in which spray drying is combined with other encapsulation techniques, or modifications to the conventional spray drying system.
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Affiliation(s)
- Diego Mauricio Sánchez-Osorno
- Grupo de Investigación Alimentación y Nutrición Humana-GIANH, Escuela de Nutrición y Dietética, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
- Grupo de Investigación e Innovación Ambiental (GIIAM), Institución Universitaria Pascual Bravo, Cl. 73, No 73a-226, Medellín 050034, Colombia
| | - María Camila López-Jaramillo
- Grupo de Investigación e Innovación Ambiental (GIIAM), Institución Universitaria Pascual Bravo, Cl. 73, No 73a-226, Medellín 050034, Colombia
| | - Angie Vanesa Caicedo Paz
- Grupo de Investigación Alimentación y Nutrición Humana-GIANH, Escuela de Nutrición y Dietética, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
| | - Aída Luz Villa
- Grupo Catálisis Ambiental, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
| | - María S Peresin
- Sustainable Bio-Based Materials Lab, Forest Products Development Center, College of Forestry, Wildlife, Auburn University, Auburn, AL 36849, USA
| | - Julián Paul Martínez-Galán
- Grupo de Investigación Alimentación y Nutrición Humana-GIANH, Escuela de Nutrición y Dietética, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
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23
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Qin X, Yang F, Sun H, Yu X, Deng Q, Chen Y, Huang F, Geng F, Tang X. The physicochemical stability and in vivo gastrointestinal digestion of flaxseed milk: Implication of microwave on flaxseed. Food Chem 2023; 424:136362. [PMID: 37207605 DOI: 10.1016/j.foodchem.2023.136362] [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: 02/09/2023] [Revised: 04/19/2023] [Accepted: 05/09/2023] [Indexed: 05/21/2023]
Abstract
The current study was to investigate how microwave on flaxseed affected the physicochemical stability and gastrointestinal digestion of oil bodies (OBs) in flaxseed milk. Flaxseed was subjected to moisture adjustment (30-35 wt%, 24 h), and microwave exposure (0-5 min, 700 W). Microwave treatment slightly weakened the physical stability of flaxseed milk indicated by Turbiscan Stability Index, but there were no visual phase separation during 21 days of storage at 4 °C. Upon microwave treatment, OBs experienced the layer-by-layer encapsulation into loose interface embedding by storage protein-gum polysaccharide complex from bulk phase, resulting in lower viscoelasticity of flaxseed milk. The OBs underwent earlier interface collapse and lipolysis during gastrointestinal digestion, followed by synergistic micellar absorption, faster chylomicrons transport within enterocytes of rats fed flaxseed milk. The accumulation of α-linolenic acid and synergistic conversion into docosapentaenoic and docosahexanoic acids in jejunum tissue were achieved accompanied by the interface remodeling of OBs in flaxseed milk.
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Affiliation(s)
- Xiaopeng Qin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Henan Province, Zhengzhou 450002, China
| | - Fan Yang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Henan Province, Zhengzhou 450002, China
| | - Haohe Sun
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Henan Province, Zhengzhou 450002, China
| | - Xiao Yu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Henan Province, Zhengzhou 450002, China; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China.
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China.
| | - Yashu Chen
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Fenghong Huang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Xiaoqiao Tang
- Hubei Provincial Center of Disease Control and Preventation, Wuhan 430079, China
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24
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Archut A, Rolin C, Drusch S, Kastner H. Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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25
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Piloni RV, Bordón MG, Barrera GN, Martínez ML, Ribotta PD. Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil. Foods 2022; 11:4022. [PMID: 36553764 PMCID: PMC9778643 DOI: 10.3390/foods11244022] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/25/2022] [Accepted: 12/09/2022] [Indexed: 12/16/2022] Open
Abstract
Native corn starch and pretreated corn starch were treated with α-amylase, glucoamylase and mixtures of both to generate starches with high porosity with conserved granular structure. Porous starches were characterized; particle size distribution analysis, nitrogen adsorption-desorption analysis, scanning electron microscopy, water and oil adsorption capacity, differential scanning calorimeter, X-ray diffraction and damaged starch techniques were used. The α-amylase/glucoamylase mixture at the highest dose was the best treatment to generate porous starches with interesting adsorption capacity and granular structure conservation. Selected starches were impregnated with chia oil using a vacuum. Pretreated corn starch modified with the α-amylase/glucoamylase mixture showed no significant differences on impregnation capacity compared with native starch with a similar enzyme treatment. The highest oxidative stability was achieved with pretreated porous starch impregnated with 10 to 25% chia oil, compared with the bulk oil (5.37 to 4.72 and 2.58 h, respectively). Results have demonstrated that vacuum impregnation could be a potential technique for the incorporation of oil in porous structures based on starch and porous starches obtained by enzymatic hydrolysis are a promising material for the incorporation and protection of oils susceptible to oxidation.
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Affiliation(s)
- Roxana V. Piloni
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
| | - M. Gabriela Bordón
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA-FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Gabriela N. Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
| | - Marcela L. Martínez
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA-FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Pablo D. Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA-FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
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26
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Xiao Z, Xia J, Zhao Q, Niu Y, Zhao D. Maltodextrin as wall material for microcapsules: A review. Carbohydr Polym 2022; 298:120113. [DOI: 10.1016/j.carbpol.2022.120113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 08/22/2022] [Accepted: 09/11/2022] [Indexed: 11/02/2022]
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27
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Gottardo FM, Biduski B, Franco dos Santos L, Sena dos Santos J, Rodrigues LB, Ruschel dos Santos L. Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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28
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Mane S, Kumari P, Singh A, Taneja NK, Chopra R. Amelioration for oxidative stability and bioavailability of N-3 PUFA enriched microalgae oil: an overview. Crit Rev Food Sci Nutr 2022; 64:2579-2600. [PMID: 36128949 DOI: 10.1080/10408398.2022.2124505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Technological improvements in dietary supplements and nutraceuticals have highlighted the significance of bioactive molecules in a healthy lifestyle. Eicosapentaenoic acid and Cervonic acid (DHA), omega-3 polyunsaturated fatty acids seem to be famed for their ability to prevent diverse physiological abnormalities. Selection of appropriate pretreatments and extraction techniques for extraction of lipids from robust microalgae cell wall are very important to retain their stability and bioactivity. Therefore, extraction techniques with optimized extraction parameters offer an excellent approach for obtaining quality oil with a high yield. Oils enriched in omega-3 are particularly imperiled to oxidation which ultimately affects customer acceptance. Bio active encapsulation could be one of the effective approaches to overcome this dilemma. This review paper aims to give insight into the cultivation methods, and downstream processes, various lipid extraction approaches, techniques for retaining oxidative stability, bioavailability and food applications based on extracted or encapsulated omega-3.
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Affiliation(s)
- Sheetal Mane
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Purnima Kumari
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Anupama Singh
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Neetu Kumra Taneja
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
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29
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Neekhra S, Pandith JA, Mir NA, Manzoor A, Ahmad S, Ahmad R, Sheikh RA. Innovative approaches for microencapsulating bioactive compounds and probiotics: An updated review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Somya Neekhra
- Department of Food Engineering and Technology, Institute of Engineering and Technology Bundelkhand University Jhansi India
| | - Junaid Ahmad Pandith
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Nisar A. Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering Chandigarh University Mohali Punjab India
| | - Arshied Manzoor
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Saghir Ahmad
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Rizwan Ahmad
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Rayees Ahmad Sheikh
- Department of Chemistry government Degree College Pulwama Jammu and Kashmir India
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30
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Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins-Effect on Sensory Perception, Volatiles and Storage Stability. Molecules 2022; 27:molecules27113553. [PMID: 35684490 PMCID: PMC9182505 DOI: 10.3390/molecules27113553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 05/28/2022] [Accepted: 05/30/2022] [Indexed: 11/17/2022] Open
Abstract
Fortification of foods with fish oil rich in n–3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during storage. Pea, soy, and sunflower proteins were used in combination with whey protein or maltodextrin to encapsulate fish oil by spray-drying. The use of whey protein compared with maltodextrin as wall material improved oxidative stability of spray-dried emulsions, although the use of whey protein increased the number of observed cracks in outer shell of the particles. Non- and encapsulated oil were used in cookies and chocolates to examine flavor characteristics by generic descriptive analysis and volatile products by solid-phase microextraction with gas chromatography-mass spectrometry. A long-term storage test at room temperature was conducted to evaluate the oxidative stability of the food models. Fortification changed the texture, odor, and flavor of the food models with fishy flavor being the most impactful attribute. For both food models, use of pea protein with maltodextrin resembled attributes of control the best. Fortification and encapsulation material also affected volatile profiles of food models. Both non-encapsulated oil and whey protein formulations performed well in regard to oxidative stability for both food models. Generally, the cookie model showed more potential for fortification than the chocolate one.
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31
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Ferreira S, Nicoletti VR, Dragosavac M. Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part I – use of metal membranes for emulsification. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Advances in extrusion-dripping encapsulation of probiotics and omega-3 rich oils. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Ren X, Liu Y, Fan C, Hong H, Wu W, Zhang W, Wang Y. Production, Processing, and Protection of Microalgal n-3 PUFA-Rich Oil. Foods 2022; 11:foods11091215. [PMID: 35563938 PMCID: PMC9101592 DOI: 10.3390/foods11091215] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/15/2022] [Accepted: 04/19/2022] [Indexed: 02/01/2023] Open
Abstract
Microalgae have been increasingly considered as a sustainable “biofactory” with huge potentials to fill up the current and future shortages of food and nutrition. They have become an economically and technologically viable solution to produce a great diversity of high-value bioactive compounds, including n-3 polyunsaturated fatty acids (PUFA). The n-3 PUFA, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), possess an array of biological activities and positively affect a number of diseases, including cardiovascular and neurodegenerative disorders. As such, the global market of n-3 PUFA has been increasing at a fast pace in the past two decades. Nowadays, the supply of n-3 PUFA is facing serious challenges as a result of global warming and maximal/over marine fisheries catches. Although increasing rapidly in recent years, aquaculture as an alternative source of n-3 PUFA appears insufficient to meet the fast increase in consumption and market demand. Therefore, the cultivation of microalgae stands out as a potential solution to meet the shortages of the n-3 PUFA market and provides unique fatty acids for the special groups of the population. This review focuses on the biosynthesis pathways and recombinant engineering approaches that can be used to enhance the production of n-3 PUFA, the impact of environmental conditions in heterotrophic cultivation on n-3 PUFA production, and the technologies that have been applied in the food industry to extract and purify oil in microalgae and protect n-3 PUFA from oxidation.
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Affiliation(s)
- Xiang Ren
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
- Correspondence: (X.R.); (Y.W.); Tel.: +86-411-65864645 (X.R.); +1-902-566-7953 (Y.W.)
| | - Yanjun Liu
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Chao Fan
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Hao Hong
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Wenzhong Wu
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Wei Zhang
- DeOxiTech Consulting, 30 Cloverfield Court, Dartmouth, NS B2W 0B3, Canada;
| | - Yanwen Wang
- Aquatic and Crop Resource Development Research Centre, National Research Council of Canada, 550 University Avenue, Charlottetown, PE C1A 4P3, Canada
- Correspondence: (X.R.); (Y.W.); Tel.: +86-411-65864645 (X.R.); +1-902-566-7953 (Y.W.)
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34
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Singh H, Kumar Y, Meghwal M. Encapsulated oil powder: Processing, properties, and applications. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Himani Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Yogesh Kumar
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova Padua Italy
| | - Murlidhar Meghwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
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35
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Morais NDS, Passos TS, Ramos GR, Ferreira VAF, Moreira SMG, Chaves Filho GP, Barreto APG, Leite PIP, de Almeida RS, Paulo CLR, Fernandes R, da Silva SÂD, Nascimento SSDC, de Sousa Júnior FC, de Assis CF. Nanoencapsulation of buriti oil (Mauritia flexuosa L.f.) in porcine gelatin enhances the antioxidant potential and improves the effect on the antibiotic activity modulation. PLoS One 2022; 17:e0265649. [PMID: 35303021 PMCID: PMC8932573 DOI: 10.1371/journal.pone.0265649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 03/05/2022] [Indexed: 11/23/2022] Open
Abstract
The present study evaluated the cytotoxicity, antioxidant potential, and antimicrobial effect on the antibiotic activity modulation of gelatin nanoparticles containing buriti oil (OPG). The cytotoxicity analysis was performed on Chinese Hamster Ovary Cells (CHO) using a MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] test. The antioxidant potential of buriti oil and OPG was determined by total antioxidant capacity, reducing power, and the ABTS (2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid) test. The modulating antimicrobial activity was evaluated by determining the minimum inhibitory concentration (MIC) concentration against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, gentamicin and norflaxacillin. The nanoformulation of OPG did not show a cytotoxic effect on CHO cells and had a higher antioxidant potential than free buriti oil (p<0.05). The combination of antibiotics with free buriti oil and OPG was more efficient in inhibiting E. coli and P. aeruginosa than isolated norfloxacillin and gentamicin (p<0.05). Regarding the inhibition of S. aureus, OPG in combination with norfloxacillin reduced MIC by 50%. Nanoencapsulation was a viable alternative to enhance functionality and adding commercial value to buriti oil.
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Affiliation(s)
- Neyna de Santos Morais
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Thaís Souza Passos
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Gabriela Rocha Ramos
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Susana Margarida Gomes Moreira
- Department of Cellular and Molecular Biology, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Gildácio Pereira Chaves Filho
- Department of Cellular and Molecular Biology, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Ana Paula Gomes Barreto
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Ray Silva de Almeida
- Department of Chemical Biology, Regional University of Cariri, Crato, CE, Brasil
| | | | - Rafael Fernandes
- Chemical Intitute, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Sara Sayonara da Cruz Nascimento
- Postgraduate Program in Biotechnology—RENORBIO, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Francisco Canindé de Sousa Júnior
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Cristiane Fernandes de Assis
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
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36
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Halahlah A, Piironen V, Mikkonen KS, Ho TM. Polysaccharides as wall materials in spray-dried microencapsulation of bioactive compounds: Physicochemical properties and characterization. Crit Rev Food Sci Nutr 2022; 63:6983-7015. [PMID: 35213281 DOI: 10.1080/10408398.2022.2038080] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Natural bioactive compounds (BCs) are types of chemicals found in plants and certain foods that promote good health, however they are sensitive to processing and environmental conditions. Microencapsulation by spray drying is a widely used and cost-effective approach to create a coating layer to surround and protect BCs and control their release, enabling the production of high functional products/ingredients with extended shelf life. In this process, wall materials determine protection efficiency, and physical properties, bioavailability, and storage stability of microencapsulated products. Therefore, an understanding of physicochemical properties of wall materials is essential for the successful and effective spray-dried microencapsulation process. Typically, polysaccharide-based wall materials are generated from more sustainable sources and have a wider range of physicochemical properties and applications compared to their protein-based counterparts. In this review, we highlight the essential physicochemical properties of polysaccharide-based wall materials for spray-dried microencapsulation of BCs including solubility, thermal stability, and emulsifying properties, rheological and film forming properties. We provide further insight into possibilities for the chemical structure modification of native wall materials and their controlled release behaviors. Finally, we summarize the most recent studies involving polysaccharide biopolymers as wall materials and/or emulsifiers in spray-dried microencapsulation of BCs.
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Affiliation(s)
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
| | - Thao M Ho
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
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Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110769] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Di Giorgio L, Salgado PR, Mauri AN. Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:206-213. [PMID: 34061354 DOI: 10.1002/jsfa.11347] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 04/09/2021] [Accepted: 06/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages. This manuscript focuses on the drying stage of the encapsulation process. Its objective was to study the encapsulation of fish oil with soy proteins by emulsification and lyophilization and compare microparticles characteristics with those processed identically but spray dried. RESULTS Microparticles with different protein/oil ratios were prepared by emulsification and lyophilization. Soy proteins encapsulated fish oil in matrix-type microcapsules masking its typical odor and oily appearance. Microparticles dried by lyophilization showed a better solid recovery but lower encapsulation efficiency than those spray dried. Increasing protein/oil mass ratio of initial formulations seemed to favor initial lipid oxidation, but these differences were not appreciated when analyzing the oxidative stability over time (measured by Rancimat test). Porous structure and large surface area of lyophilized samples would favor oxygen easy penetration and exposition to free radicals, increasing lipid oxidation over time, while spray dried microparticles showed a good oxidative stability over time, like that of free oil. CONCLUSION Drying processes were determinants in the morphology of microcapsules, the efficiency of encapsulation and protection exerted on the oil. Although emulsifying and drying processes caused certain initial oil oxidation, soy proteins managed to mask fish oil flavors and spray dried systems showed a good perspective of oxidative stability of fish oil over time, better than that of lyophilized microparticles. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Luciana Di Giorgio
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
| | - Pablo Rodrigo Salgado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
| | - Adriana Noemi Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
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Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108426] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Liu B, Lai L, Muhoza B, Xia S. Complex coacervates based on gelatin and sodium carboxymethyl cellulose as carriers for cinnamaldehyde: Effect of gelatin Bloom values on coacervates formation and interfacial properties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104812] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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Microencapsulation for Functional Textile Coatings with Emphasis on Biodegradability—A Systematic Review. COATINGS 2021. [DOI: 10.3390/coatings11111371] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The review provides an overview of research findings on microencapsulation for functional textile coatings. Methods for the preparation of microcapsules in textiles include in situ and interfacial polymerization, simple and complex coacervation, molecular inclusion and solvent evaporation from emulsions. Binders play a crucial role in coating formulations. Acrylic and polyurethane binders are commonly used in textile finishing, while organic acids and catalysts can be used for chemical grafting as crosslinkers between microcapsules and cotton fibres. Most of the conventional coating processes can be used for microcapsule-containing coatings, provided that the properties of the microcapsules are appropriate. There are standardised test methods available to evaluate the characteristics and washfastness of coated textiles. Among the functional textiles, the field of environmentally friendly biodegradable textiles with microcapsules is still at an early stage of development. So far, some physicochemical and physical microencapsulation methods using natural polymers or biodegradable synthetic polymers have been applied to produce environmentally friendly antimicrobial, anti-inflammatory or fragranced textiles. Standardised test methods for evaluating the biodegradability of textile materials are available. The stability of biodegradable microcapsules and the durability of coatings during the use and care of textiles still present several challenges that offer many opportunities for further research.
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Omega-3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits-A Review. Antioxidants (Basel) 2021; 10:antiox10101627. [PMID: 34679761 PMCID: PMC8533147 DOI: 10.3390/antiox10101627] [Citation(s) in RCA: 77] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 12/12/2022] Open
Abstract
The omega−3 (n−3) polyunsaturated fatty acids (PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid are well known to protect against numerous metabolic disorders. In view of the alarming increase in the incidence of chronic diseases, consumer interest and demand are rapidly increasing for natural dietary sources of n−3 PUFAs. Among the plant sources, seed oils from chia (Salvia hispanica), flax (Linum usitatissimum), and garden cress (Lepidium sativum) are now widely considered to increase α-linolenic acid (ALA) in the diet. Moreover, seed oil of Echium plantagineum, Buglossoides arvensis, and Ribes sp. are widely explored as a source of stearidonic acid (SDA), a more effective source than is ALA for increasing the EPA and DHA status in the body. Further, the oil from microalgae and thraustochytrids can also directly supply EPA and DHA. Thus, these microbial sources are currently used for the commercial production of vegan EPA and DHA. Considering the nutritional and commercial importance of n−3 PUFAs, this review critically discusses the nutritional aspects of commercially exploited sources of n−3 PUFAs from plants, microalgae, macroalgae, and thraustochytrids. Moreover, we discuss issues related to oxidative stability and bioavailability of n−3 PUFAs and future prospects in these areas.
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Albergamo A, Vadalà R, Metro D, Nava V, Bartolomeo G, Rando R, Macrì A, Messina L, Gualtieri R, Colombo N, Sallemi S, Leonardi M, Lo Turco V, Dugo G, Cicero N. Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds. Foods 2021; 10:foods10092129. [PMID: 34574239 PMCID: PMC8471101 DOI: 10.3390/foods10092129] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/03/2021] [Accepted: 09/07/2021] [Indexed: 11/16/2022] Open
Abstract
The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed, namely the "Sicilian burger"-based on cherry tomato and rosemary-and the "Mediterranean burger"-with basil leaves and thyme essential oil-every recipe being differentially functionalized according to the nutritional requirements of consumers, such as children, pregnant women and elderly. Mediterranean ingredients were responsible for different pH, color, and cooking loss between conventional and functional burgers. Except for n-3 PUFAs resulting poorly fortified, the functionalization with Mg, Fe, Se, and vitamin B9 was successful in all products. Considering the target consumer categories, the daily consumption of the functional burger may assure an intake of Mg, Fe, and Se equal, respectively, to 37.31-59.90%, 17.76-46.81%, and 27.20-50.05%, and a cover of vitamin B9 of 31.98-48.31% of the relative population reference intakes. Fortified products kept a good microbiological quality during 5 days of refrigerated storage, and, according to the sensorial descriptive analysis and the hedonic test, they showed a higher acceptability than conventional burgers.
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Affiliation(s)
- Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
- Correspondence: ; Tel./Fax: +39-090-6764539
| | - Rossella Vadalà
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Daniela Metro
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Vincenzo Nava
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Giovanni Bartolomeo
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Antonio Macrì
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Laura Messina
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Roberto Gualtieri
- Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy; (R.G.); (N.C.)
| | - Nadia Colombo
- Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy; (R.G.); (N.C.)
| | | | - Michelangelo Leonardi
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Giacomo Dugo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Nicola Cicero
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
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Microcapsules Consisting of Whey Proteins-Coated Droplets of Lipids Embedded in Wall Matrices of Spray-Dried Microcapsules Consisting Mainly of Non-Fat Milk Solids. Foods 2021; 10:foods10092105. [PMID: 34574214 PMCID: PMC8471200 DOI: 10.3390/foods10092105] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/13/2021] [Accepted: 08/31/2021] [Indexed: 01/28/2023] Open
Abstract
The effects of wall composition and heat treatment on the formation and properties of core-in-wall emulsions (CIWEs) consisting of whey protein-coated milkfat (AMF) droplets and a dispersion of non-fat milk solids (MSNF) were investigated. Microcapsules were prepared by spray drying these CIWEs. The d3.2 of the CIWEs ranged from 0.36 to 0.54 μm. Surface excess of the CIWEs ranged from 1.39 to 6.57 mg/m2, and was influenced by concentration of whey proteins and heat treatment (30 min at 90 °C). Results indicated a preferential adsorption of β-lg at the O/W interface. Whey proteins accounted for up to 90% of the proteins adsorbed at the O/W interface. The core retention during spray drying ranged from 90.3% to 97.6% and microencapsulation efficiency ranged from 77.9% to 93.3%. The microcapsules exhibited an excellent long-term oxidative stability at 20 and 30 °C that was superior to that of microcapsules consisting of milkfat and MSNF, where the O/W interface was populated mainly by caseins. The superior oxidative stability could be attributed to the formation of dense whey-proteins-based films at the O/W interfaces of the CIWEs that isolated the core domains from the environment. The results open new opportunities in developing highly stable lipids-containing microcapsules and dairy powders.
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Pascoal KL, Siqueira SM, de Amorim AF, Ricardo NMS, de Menezes JE, da Silva LC, de Araújo TG, Almeida-Neto FW, Marinho ES, de Morais SM, Saraiva GD, de Lima-Neto P, dos Santos HS, Teixeira AM. Physical-chemical characterization, controlled release, and toxicological potential of galactomannan-bixin microparticles. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.130499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Fadini AL, Alvim ID, Carazzato CA, Paganotti KBDF, Miguel AMRDO, Rodrigues RAF. Microparticles loaded with fish oil: stability studies, food application and sensory evaluation. J Microencapsul 2021; 38:365-380. [PMID: 34278940 DOI: 10.1080/02652048.2021.1948622] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Accepted: 06/23/2021] [Indexed: 10/20/2022]
Abstract
AIM Evaluate the stability of microparticles loaded with fish oil produced by spray drying, spray chilling and by the combination of these techniques (double-shell) and use the microparticles for food application. METHODS Samples were stored for 180 days at 6 °C and 24 °C (75% RH). Performed investigations included encapsulation efficiency, moisture content, aw, size (laser scattering), colour (L*, a*, b*), polyunsaturated fatty acids (PUFAs) (GC), thermal behaviour (DSC) and crystalline structure (XRD). RESULTS Double-shell microparticles containing 26 wt% core material, 22.74 ± 0.02 µm (D0.5) and 2.05 ± 0.03 span index, 1.262 ± 0.026 wt% moisture content and 0.240 ± 0.001 of aw had PUFAs retention higher than 90 wt% during storage at 6 °C without changes in crystalline structure (β'-type crystals) and melting temperature (54 °C). The sensory evaluation suggested low fish oil release in oral phase digestion. CONCLUSIONS Double-shell microparticles were effective to protect and deliver PUFAs.
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Affiliation(s)
- Ana Lúcia Fadini
- Cereal Chocotec, Institute of Food Technology, Campinas, Brazil
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
| | | | | | | | | | - Rodney Alexandre Ferreira Rodrigues
- Phytochemistry Division, CPQBA, University of Campinas, Paulínia, Brazil
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
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Huirong Z, Huina Z, Nifeng C, Li L. Composition analysis and microencapsulation of Eucommia ulmoides seed oil. BMC Chem 2021; 15:49. [PMID: 34425885 PMCID: PMC8383431 DOI: 10.1186/s13065-021-00775-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Accepted: 08/13/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Eucommia ulmoides seed oil is a functional health oil with a high content of unsaturated fatty acids. However, excessively high content of unsaturated fatty acids can cause E. ulmoides seed oil to easily spoil. Microencapsulation technology can effectively encapsulate substances, thereby prolonging the spoilage time of oil products. METHODS In the present study, E. ulmoides seed oil from different manufacturers were analyzed by Agilent 7890B-5977A gas chromatography-mass spectrometry. Encapsulation efficiency, yield rate, and scanning electron microscopy results between microcapsules prepared use different wall materials and different methods (spray drying and complex coagulation) were compared to determine the best preparation process for microcapsules. The Wantong 892 professional oil oxidation stability tester was used to measure the induced oxidation time of the E. ulmoides seed oil and microcapsules. CONCLUSION E. ulmoides seed oil comprises > 80% unsaturated fatty acids with a high α-linolenic acid content, followed by linoleic acid. The most promising combination was chitosan:gum arabic at 1:8 as the wall material and complex coagulation. The best preparation had a wall material concentration, stirring speed, aggregation pH, and core-to-wall ratio of 2.5%, 500 rpm, 4.2, and 1:4, respectively. Microcapsules prepared under these conditions exhibited higher yield and encapsulation efficiency (94.0% and 73.3%, respectively). The induced oxidation time of the E. ulmoides seed oil and microcapsules were 3.8 h and 13.9 h, respectively, indicating that microencapsulation can increase the oxidation induction time of this oil.
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Affiliation(s)
- Zhang Huirong
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, 100048, China.,Beijing Key Laboratory of Plants Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, China
| | - Zhang Huina
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, 100048, China.,Beijing Key Laboratory of Plants Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, China
| | - Chen Nifeng
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, 100048, China.,Beijing Key Laboratory of Plants Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, China
| | - Li Li
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, 100048, China. .,Beijing Key Laboratory of Plants Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, China.
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Huang K, Yuan Y, Baojun X. A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963978] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Kehao Huang
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Food Science And Agricultural Chemistry, McGill University, Quebec, Canada
| | - Yingzhi Yuan
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Biochemistry, University College London, London, UK
| | - Xu Baojun
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
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Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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