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Wan Y, Niu Z, Luo X, Jin W, Liu Z, Wei C, Liu W. Insights on tiger nut (Cyperus Esculentus L.) oil-loaded microcapsules: characterization and oxidation stability analysis. Food Chem 2024; 460:140755. [PMID: 39121768 DOI: 10.1016/j.foodchem.2024.140755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 07/12/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024]
Abstract
In this paper, tiger nut oil-loaded microcapsules (TNOMs) were prepared by complexation soybean protein isolate (SPI) and maltodextrin (MD) as wall materials using the spray drying method with tiger nut oil (TNO) as the core material, and its physicochemical properties and stabilities were characterized and analyzed. Under the optimum conditions, the encapsulation efficiency (EE) of TNOMs could reach up to 91.23%. Of note, after 60 days of storage at 60 °C, the peroxide value (PV) of TNO was almost 21.8 times as much as that of TNO encapsulated. Furthermore, TNOMs had good thermal stability below 200 °C and are sufficient for the general food processing needs. By fitting Arrhenius oxidation kinetics model, it was predicted that the shelf life of the product stored at 25 °C was 352.48 d. Therefore, it is promised to be applied to the development of high oleic acid food in the future. This study offered a theoretical framework for utilization and broadening the range of applications of TNO in the food industry.
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Affiliation(s)
- Yilai Wan
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Zhiya Niu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Xin Luo
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Wenkai Jin
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Zhanxia Liu
- Oil Deep Processing and Nutrition Safety Innovation Team, Xinjiang, Academy of Agricultral and Reclamation Science, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China
| | - Changqing Wei
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China; Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China.
| | - Wenyu Liu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China.
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2
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Sridhar K, Hamon P, Ossemond J, Bouhallab S, Croguennec T, Renard D, Lechevalier V. Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kinetics. Food Res Int 2024; 187:114419. [PMID: 38763669 DOI: 10.1016/j.foodres.2024.114419] [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: 03/04/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
Combination of plant and animal protein diet is becoming a valuable source of nutrition in the modern diet due to the synergistic functional properties inherent in these protein complexes. Moreover, the synergy between animal and plant proteins can contribute to the high stability and improved solubility of the encapsulated bioactive ingredients (e.g., essential oils). Therefore, the study was designed to evaluate the plant (pea protein (PP) and lupine protein (LP)) and animal protein (whey protein, WP) mixed systems as a wall material for microencapsulation of mānuka essential oil, as an example of bioactive compound. Moreover, physicochemical properties and in vitro release profile of encapsulated mānuka essential oil were studied. Mānuka essential oil microcapsules exhibited low moisture content (5.3-7.1 %) and low water activity (0.33-0.37) with a solubility of 53.7-68.1 %. Change in wall material ratio significantly affected the color of microcapsules, while microcapsules prepared with 1:1 protein/oil ratio demonstrated a high encapsulation efficiency (90.4 % and 89.4 %) for protein mixed systems (PP + WP and LP + WP), respectively. Microcapsules further showed low values for lipid oxidation with a high oxidative stability and antioxidant activity (62.1-87.0 %). The zero order and Korsmeyer-Peppas models clearly explained the release mechanism of encapsulated oil, which was dependent on the type and concentration of the protein mixed used. The findings demonstrated that the protein mixed systems successfully encapsulated the mānuka essential oil with controlled release and high oxidative stability, indicating the suitability of the protein mixed systems as a carrier in encapsulation and application potential in development of encapsulated functional foods.
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Affiliation(s)
- Kandi Sridhar
- INRAE, STLO, Institut Agro Rennes Angers, Rennes 35000, France
| | - Pascaline Hamon
- INRAE, STLO, Institut Agro Rennes Angers, Rennes 35000, France
| | | | - Saïd Bouhallab
- INRAE, STLO, Institut Agro Rennes Angers, Rennes 35000, France
| | | | - Denis Renard
- INRAE, Biopolymères Interactions Assemblages, Nantes 44300, France
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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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Mu J, Hu R, Tang Y, Dong W, Zhang Z. Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability. Int J Biol Macromol 2024; 256:128064. [PMID: 37967606 DOI: 10.1016/j.ijbiomac.2023.128064] [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: 01/26/2023] [Revised: 09/20/2023] [Accepted: 11/10/2023] [Indexed: 11/17/2023]
Abstract
This study developed a combination method between protein-polysaccharide complex coacervation and freezing drying for the preparation of green coffee oil (GCO) encapsulated powders. Different combinations of soy protein isolate, sodium caseinate, sodium carboxymethylcellulose, and sodium alginate were utilised as wall materials. The occurrence of complexation between the biopolymers were compared to the final emulsion of the individual protein and confirmed by fourier transform infrared spectrometry and X-ray diffraction. The mean diameter and estimated PDI of GCO microcapsules were 72.57-295.00 μm and 1.47-2.02, respectively. Furthermore, the encapsulation efficiency of GCO microcapsules was between 61.47 and 90.01 %. Finally, oxidation kinetics models of GCO and its microcapsules demonstrated that the zero-order model of GCO microcapsules was found to have a higher fit, which could better reflect the quality changes of GCO microcapsules during storage. Different combinations of proteins and polysaccharides exhibited effective oxidative stability against single proteins because of polysaccharide addition. This research revealed that soy protein isolate, sodium caseinate combined with polysaccharides can be used as a promising microencapsulating agent for microencapsulation of GCO, especially with sodium carboxymethylcellulose and sodium alginate, and provided useful information for the potential use of GCO in the development of powder food.
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Affiliation(s)
- Jingyi Mu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Yumei Tang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China.
| | - Zhenzhen Zhang
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China.
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Saberi M, Saremnezhad S, Soltani M, Faraji A. Functional stirred yogurt manufactured using co-microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties. Food Sci Nutr 2023; 11:3989-4001. [PMID: 37457195 PMCID: PMC10345739 DOI: 10.1002/fsn3.3385] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/29/2023] [Accepted: 04/11/2023] [Indexed: 07/18/2023] Open
Abstract
Functional stirred yogurt samples were manufactured with combinations of grape pomace (GP) and flaxseed oil (FO) in microencapsulated or free forms (2% w/w) and quality characteristics of yogurts were investigated during 21 days of storage. The incorporation of GP and FO in microencapsulated or free forms caused a significant decrease in pH, syneresis, and a significant increase in acidity, water holding capacity, and viscosity of stirred yogurt (p < .05). While stirred yogurt containing GP and FO in free form had the highest loss modulus (G″), all yogurt samples represented solid-like behavior. Stirred yogurts containing the microencapsulated form of GP and FO showed the highest amount of phenolics and antioxidant activity compared with the two other yogurt samples (p < .05). More compact structure and higher gel strength were observed in stirred yogurts formulated with the microencapsulated or free form of GP and FO, compared to the control yogurt sample. The overall sensory acceptability of stirred yogurt manufactured using the encapsulated form of GP and FO was not significantly different from the control yogurt sample (p > .05). In conclusion of this competitive study, GP and FO as bioactive compounds could be used in the microencapsulated form in order to develop functional stirred yogurt with specific quality characteristics.
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Affiliation(s)
- Manaf Saberi
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Solmaz Saremnezhad
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Mostafa Soltani
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Alireza Faraji
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical SciencesIslamic Azad UniversityTehranIran
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Jin Z, Emiezi Agarry I, Li Y, Ding D, Cai T, Chen K. In vitro bioaccessibility evaluation of pheophytins in gelatin/polysaccharides carrier. Food Chem 2023; 408:135252. [PMID: 36566541 DOI: 10.1016/j.foodchem.2022.135252] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/07/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
The type of carrier agent could impact pheophytin stability and bioaccessibility. Hence, it is important to have an elaborate understanding on the extent and type of pheophytin transformation during in vitro digestion of microcapsules. Four kinds of protein/polysaccharides complex were used to fabricate pheophytin microcapsules and investigated for pigments bioaccessibility. With different carriers, pheophytin pigments showed new characteristics influencing particle size and zeta potential during in vitro digestion. Pheophytin b was widely transformed to pheophorbide b, confirming pheophorbidation of the b series in proper condition. No 151-hydroxy lactone chlorophyll or pheophytin derivatives were detected, indicating some protective effect of microencapsulation. Pheophytins loaded in gelatin-pectin complex exhibited a relatively higher recovery rate, micellarization rate, and bioaccessibility index. The result presented in this study shows that the type of carrier agent could initiate the removal of phytyl groups in pheophytins and also inhibit or mediate their bioaccessibility.
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Affiliation(s)
- Zihan Jin
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Israel Emiezi Agarry
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, 400715, PR China
| | - Yunchang Li
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing, 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, 400715, PR China
| | - Desheng Ding
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing, 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, 400715, PR China
| | - Tian Cai
- School of Chemistry and Chemical Engineering, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China.
| | - Kewei Chen
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, 400715, PR China.
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Investigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03031-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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Bauer-Estrada K, Sandoval-Cuellar C, Rojas-Muñoz Y, Quintanilla-Carvajal MX. The modulatory effect of encapsulated bioactives and probiotics on gut microbiota: improving health status through functional food. Food Funct 2023; 14:32-55. [PMID: 36515144 DOI: 10.1039/d2fo02723b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
The gut microbiota can be a determining factor of the health status of the host by its association with some diseases. It is known that dietary intake can modulate this microbiota through the consumption of compounds like essential oils, unsaturated fatty acids, non-digestible fiber, and probiotics, among others. However, these kinds of compounds can be damaged in the gastrointestinal tract as they pass through it to reach the intestine. This is due to the aggressive and changing conditions of this tract. For this reason, to guarantee that compounds arrive in the intestine at an adequate concentration to exert a modulatory effect on the gut microbiota, encapsulation should be sought. In this paper, we review the current research on compounds that modulate the gut microbiota, the encapsulation techniques used to protect the compounds through the gastrointestinal tract, in vitro models of this tract, and how these encapsulates interact with the gut microbiota. Finally, an overview of the regulatory status of these encapsulates is presented. The key findings are that prebiotics are the best modulators of gut microbiota fermentation metabolites. Also, probiotics promote an increase of beneficial gut microorganisms, which in some cases promotes their fermentation metabolites as well. Spray drying, freeze drying, and electrodynamics are notable encapsulation techniques that permit high encapsulation efficiency, high viability, and, together with wall materials, a high degree of protection against gastrointestinal conditions, allowing controlled release in the intestine and exerting a modulatory effect on gut microbiota.
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Preparation of powdered oil by spray drying the Pickering emulsion stabilized by ovalbumin - Gum Arabic polyelectrolyte complex. Food Chem 2022; 391:133223. [PMID: 35598390 DOI: 10.1016/j.foodchem.2022.133223] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 05/02/2022] [Accepted: 05/13/2022] [Indexed: 11/22/2022]
Abstract
The suitability of the perilla seed oil Pickering emulsion stabilized by the ovalbumin (OVA) - gum Arabic (GA) polyelectrolyte complex for spray drying was investigated and the resultant powder was characterized. The OVA - GA complex conferred enhanced stability to the emulsion than OVA, GA, and their mixture. The viscosity of the Pickering emulsion was highly sensitive to stabilizer concentration and that fabricated by 2% OVA - GA complex showed acceptable viscosity and powder yield. The Pickering emulsion was more effective in preventing oil leakage during spray drying than the OVA-stabilized emulsion and the resultant powder possessed an oil content of up to 77.7%. Besides, the spray-dried Pickering emulsion powder showed greater rehydration and better flowability than that of the OVA-stabilized emulsion powder. Hence, the Pickering emulsion stabilized by the OVA - GA polyelectrolyte complex is promising as a novel feed for the production of oil powders by spray drying.
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10
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Zhang C, Zhou W, Xiang J, Chen H, Quek SY. Fabrication, characterisation and oxidative stability of perilla seed oil emulsions and microcapsules stabilised by protein and polysaccharides. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chuang Zhang
- Food Science, School of Chemical Sciences The University of Auckland Auckland New Zealand
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China
| | - Wenting Zhou
- Food Science, School of Chemical Sciences The University of Auckland Auckland New Zealand
| | - Jiqian Xiang
- Enshi Tujia & Miao Autonomous Prefecture Academy of Agricultural Sciences Enshi Hubei Province China
| | - Hong Chen
- Institute of Oil Crops Research Chinese Academy of Agricultural Sciences, The Key Lab for Biological Sciences of Oil Crops, Ministry of Agriculture ‐ Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan Hubei Province China
| | - Siew Young Quek
- Food Science, School of Chemical Sciences The University of Auckland Auckland New Zealand
- Riddet Institute Centre of Research Excellence for Food Research Palmerston North New Zealand
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11
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Optimization of Emulsification and Microencapsulation of Balangu (Lallemantia royleana) Seed Oil by Surface Response Methodology. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5898937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Balangu (Lallemantia royleana) seed oil is a valuable source of omega-6 fatty acids that reduces the risk of cardiovascular diseases. Due to the high sensitivity of this oil to environmental factors, microencapsulation has been recommended to preserve valuable compounds of oils and prevent adverse environmental effects. In this study, the oil of balangu seeds was extracted using a combination of ultrasound and shaking incubation and was microencapsulated using an emulsification method. The process was optimized using the response surface methodology (RSM). For this purpose, the effect of three independent variables such as chitosan concentration (0–1.5%), sodium alginate concentration (0–4.5%), and pH (3–7) on emulsification and microencapsulation condition was analyzed. The results showed that the optimal conditions for emulsification and microencapsulation included 0.30% chitosan, 0.14% sodium alginate, and pH 3. Scanning electron microscopy (SEM) showed that the structure of the optimal sample was smooth, spherical, and without cracks, which confirms the success of emulsification and microencapsulation processes.
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Deng R, Gao J, Yi J, Liu P. Could peony seeds oil become a high-quality edible vegetable oil? The nutritional and phytochemistry profiles, extraction, health benefits, safety and value-added-products. Food Res Int 2022; 156:111200. [DOI: 10.1016/j.foodres.2022.111200] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/25/2022] [Accepted: 03/27/2022] [Indexed: 01/12/2023]
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Akhtar G, Masoodi FA. Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification. ULTRASONICS SONOCHEMISTRY 2022; 86:106022. [PMID: 35537316 PMCID: PMC9118165 DOI: 10.1016/j.ultsonch.2022.106022] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/13/2022] [Accepted: 04/30/2022] [Indexed: 05/02/2023]
Abstract
Nowadays Pickering emulsions have attracted immense attention due to their enhanced stability and numerous food applications. In this context, the present study was aimed to introduce Pickering emulsions stabilized by soy protein isolate (SPI)-maltodextrin (MD)-pectin complex incorporated with Himalayan walnut oil (HWO) for development of novel mayonnaise by ultrasound assisted emulsification. The functional mayonnaise was characterised for its stability, structural, textural, rheological and morphological properties. The rheological and microstructure measurements indicated that use of SPI-pectin HWO emulsions had a viscoelastic solid behaviour (G' > G″) with highly interconnected gel-like network structure leading to diffused oil droplet distribution. An increase in particle size diameter (1.86-5.09 µm) and hardness values (43.16-69.08 N) was seen with increase in the SPI-pectin wall material concentration. A significant reduction in whiteness (L* value) from 91.12 to 53.52 was noted during storage for encapsulated samples. Mayonnaise formulations containing encapsulated HWO depicted significantly lower peroxide value (2.65 meqO2/kg) after extended storage period in comparison to free oil (8.33 meqO2/kg). FTIR analysis of mayonnaise formulations depicted successful complexation of HWO with SPI-MD-pectin matrix. These findings would be of immense importance in designing of Pickering emulsions stabilized by protein-polysaccharide particles with aim of delivering nutraceuticals associated with myriad health benefits.
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Affiliation(s)
- Gazalla Akhtar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
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14
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Microencapsulation of Natural Food Antimicrobials: Methods and Applications. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In this review, we focus on the application of encapsulated natural antimicrobial agents, such as essential oils, plant extracts, bacteriocins, etc., as potential food preservatives to extend the shelf-life of food products. The advantages and drawbacks of the mainly used encapsulation methods, such as molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation and liposome and alginate microbeads, are discussed. Meanwhile, the main current applications of encapsulated antimicrobials in various food products, such as meat, dairy and cereal products for controlling microbial growth, are presented.
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15
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Song F, Li Y, Wang B, Shen X, Wang H, Li R, Xia Q. Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12569] [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]
Affiliation(s)
- Fei Song
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Yannan Li
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Bo Wang
- School of Behavioural and Health Sciences Australian Catholic University Sydney Australia
| | - Xiaojun Shen
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Hui Wang
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Rui Li
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Qiuyu Xia
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
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16
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Rezvankhah A, Emam‐Djomeh Z, Safari M, Salami M, Askari G. Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Amir Rezvankhah
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
| | - Zahra Emam‐Djomeh
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
- Center of Excellence in Biothermodynamics University of Tehran Tehran Iran
| | - Mohammad Safari
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
| | - Gholamreza Askari
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
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17
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Yan S, Xu J, Zhang S, Zhu H, Qi B, Li Y. Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsules. Food Funct 2022; 13:1989-2002. [PMID: 35089301 DOI: 10.1039/d1fo03382d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, we investigated the spray-drying microencapsulation of β-carotene in oil co-stabilized by soy protein isolate-epigallocatechin-3-gallate conjugate (SPE) and small molecule surfactants [sodium dodecyl sulfate (SDS), hexadecyl trimethyl ammonium bromide (CTAB), and tea saponin (TS)] of different concentrations [0.1, 0.5, and 1.0% (w/v)], as a prospective approach to stabilize β-carotene. The results show that different surfactant types and concentrations significantly affect the encapsulation efficiency, water dispersibility, microstructure, and digestion of the microcapsules. Interactions between the surfactants and the SPE at the interface were found to include both synergistic and competitive effects, and they depended on the surfactant type and concentration. Moreover, the addition of SDS and TS before spray drying significantly improved the microencapsulation performance of the microcapsules and the water dispersion behavior of the corresponding spray-dried powders. The highest encapsulation efficiency was achieved for the SPE-0.1TS-encapsulated β-carotene microcapsules. In contrast, the addition of CTAB was not conducive to microcapsule formation, resulting in poor encapsulation efficiency, water dispersibility, thermal stability, β-carotene retention rate, and oxidation stability. In vitro gastrointestinal digestion results revealed that the addition of CTAB promotes the release of β-carotene and improves the bioaccessibility of β-carotene. In contrast, except for SPE-1.0SDS, the addition of SDS and TS inhibited β-carotene release and reduced β-carotene bioaccessibility. This study demonstrated that this novel β-carotene encapsulation formulation can overcome stability limitations for the development of β-carotene supplements with a high bioaccessibility.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Jingwen Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Huaping Zhu
- China Rural Technology Development Center, Beijing 100045, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. .,National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China
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18
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Wei G, Zhang Z, Fu D, Zhang Y, Zhang W, Zu Y, Zhang L, Zhang Z. Enzyme-assisted Solvent Extraction of High-yield Paeonia suffruticosa Andr. Seed Oil and Fatty Acid Composition and Anti-Alzheimer's Disease Activity. J Oleo Sci 2021; 70:1133-1146. [PMID: 34248097 DOI: 10.5650/jos.ess21040] [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: 11/13/2022] Open
Abstract
Enzyme-assisted solvent extraction (EASE) of Paeonia suffruticosa Andr. seed oil (PSO) was optimized by response surface methodology (RSM). The fatty acid composition and anti-Alzheimer's disease (AD) activity of PSO were analyzed. An enzyme mixture composed of cellulase and hemicellulase (1:1, w/w) was most effective in determining the extraction yield of PSO. The ideal extraction conditions were a pH value of 5.1, an enzymolysis time of 68 min, and a temperature of 50℃. The average extraction yield of PSO was 38.2 mL/100 g, 37.4% higher than that of untreated peony seed (27.8 mL/100 g). The fatty acid composition of PSO under optimal conditions for EASE was analyzed by gas chromatography-mass spectrometry (GC-MS). The predominant unsaturated fatty acids of PSO were determined to be more than 90.00%, including n-3 α-linolenic acid (43.33%), n-6 linoleic acid (23.40%) and oleic acid (23.59%). In this experiment, the anti-AD effect of PSO was also analyzed by performing learning and memory ability tests with Drosophila. PSO retarded the decrease in climbing ability in AD Drosophila. The 1% and 5% PSO groups were significantly different from the model group (b p < 0.05). The smell short-term memory ability test revealed the number of Drosophila in barrier and barrier-free centrifuge tubes in each group. PSO feeding improved learning and memory in AD Drosophila, with the highest number entering the barrierfree centrifuge tube. The performance index (PI) measured by the Pavlov olfactory avoidance conditioning test also demonstrated the effect of PSO on the learning and memory abilities of Drosophila. The PI of the PSO group was significantly increased compared to that of the model group. HE-stained brain tissue sections of AD Drosophila showed higher neurodegenerative changes, while PSO significantly reduced neurodegenerative damage. These results indicated that PSO can significantly improve the cognitive function of AD Drosophila and may help to prevent AD.
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Affiliation(s)
- Gang Wei
- Department of School of Forestry, Northeast Forestry University
| | | | - Dongmei Fu
- College of chemistry, chemical engineering and resource utilization, Northeast Forestry University
| | - Yuanyuan Zhang
- College of chemistry, chemical engineering and resource utilization, Northeast Forestry University
| | - Weipeng Zhang
- College of chemistry, chemical engineering and resource utilization, Northeast Forestry University
| | - Yuangang Zu
- College of chemistry, chemical engineering and resource utilization, Northeast Forestry University
| | - Lin Zhang
- College of chemistry, chemical engineering and resource utilization, Northeast Forestry University
| | - Zhi Zhang
- Department of School of Forestry, Northeast Forestry University
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19
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López-Miranda S, Berdejo D, Pagán E, García-Gonzalo D, Pagán R. Modified cyclodextrin type and dehydration methods exert a significant effect on the antimicrobial activity of encapsulated carvacrol and thymol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3827-3835. [PMID: 33314093 DOI: 10.1002/jsfa.11017] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 11/17/2020] [Accepted: 12/13/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The antimicrobial activity of essential oils and their constituents has led to increasing interest in using them as natural preservative agents. However, their high sensitivity to light and oxygen, their volatility and their low aqueous solubility are all obstacles to their application in the food, cosmetic or pharmaceutical industries. Encapsulation in cyclodextrins (CDs) is a solution for the application of such essential oils. RESULTS The complexation of carvacrol and thymol with hydroxypropyl (HP)-α-, HP-β- and HP-γ-CD, the behavior of the solid complexes prepared by freeze-drying and spray-drying methods and the antibacterial activity of solid complexes were studied. Kc values of HP-α- and HP-γ-CD complexes with carvacrol (118.4 and 365.7 L mol-1 ) and thymol (112.5 and 239.7 L mol -1 ) were far lower than those observed for HP-β-CD complexes with carvacrol (2268.2 L mol -1 ) and thymol (881.6 L mol -1 ). The lower stability of HP-α- and HP-γ-CD complexes increased the release of compounds, thereby affecting the antimicrobial activity of carvacrol and thymol to a lesser extent than complexation with HP-β-CD, normally used in the encapsulation of carvacrol and thymol. HP-β-CD encapsulation of carvacrol and thymol markedly reduced their antimicrobial activity. The freeze-drying method barely affected the antimicrobial activity of carvacrol and thymol after encapsulation, while spray drying could be considered for the production of solid complexes in combination with the appropriate CD. CONCLUSIONS It was thus demonstrated that HP-α- and HP-γ-CD are very suitable alternatives for the encapsulation of carvacrol and thymol with the purpose of preserving their bacteriostatic and bactericidal activities. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Santiago López-Miranda
- Department of Food Technology and Nutrition, Molecular Recognition and Encapsulation (REM) Group, UCAM Universidad Católica de Murcia, Murcia, Spain
| | - Daniel Berdejo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Elisa Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
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20
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Lammari N, Louaer O, Meniai AH, Fessi H, Elaissari A. Plant oils: From chemical composition to encapsulated form use. Int J Pharm 2021; 601:120538. [PMID: 33781879 DOI: 10.1016/j.ijpharm.2021.120538] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/05/2021] [Accepted: 03/22/2021] [Indexed: 12/16/2022]
Abstract
The last decade has witnessed a burgeoning global movement towards essential and vegetable oils in the food, agriculture, pharmaceutical, cosmetic, and textile industries thanks to their natural and safe status, broad acceptance by consumers, and versatile functional properties. However, efforts to develop new therapy or functional agents based on plant oils have met with challenges of limited stability and/or reduced efficacy. As a result, there has been increased research interest in the encapsulation of plant oils, whereby the nanocarriers serve as barrier between plant oils and the environment and control oil release leading to improved efficacy, reduced toxicity and enhanced patient compliance and convenience. In this review, special concern has been addressed to the encapsulation of essential and vegetable oils in three types of nanocarriers: polymeric nanoparticles, liposomes and solid lipid nanoparticles. First, the chemical composition of essential and vegetable oils was handled. Moreover, we gather together the research findings reported by the literature regarding the different techniques used to generate these nanocarriers with their significant findings. Finally, differences and similarities between these nanocarriers are discussed, along with current and future applications that are warranted by their structures and properties.
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Affiliation(s)
- Narimane Lammari
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, 69622 Villeurbanne, France; Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Ouahida Louaer
- Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Abdeslam Hassen Meniai
- Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Hatem Fessi
- Univ Lyon, Université Claude Bernard Lyon-1, CNRS, LAGEP UMR 5007, F-69622 Lyon, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, 69622 Villeurbanne, France.
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21
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Hinnenkamp C, Reineccius G, Ismail BP. Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey protein. J Dairy Sci 2021; 104:6472-6486. [PMID: 33773781 DOI: 10.3168/jds.2020-19880] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Accepted: 02/06/2021] [Indexed: 11/19/2022]
Abstract
The effects of protein concentration and of blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed whey protein concentrate, on fish oil microencapsulation efficiency and oxidative stability were assessed. Trypsin and protease M, from Aspergillus oryzae, were used to produce 2 unique hydrolysates. All microcapsules had excellent encapsulation efficiencies (>92%) and good physical properties, regardless of protein content and Procream inclusion. Intact α-lactalbumin and β-lactoglobulin and their peptides were involved in stabilizing oil droplets. Disulfide interchange resulted in formation of protein aggregates, which were more pronounced in samples containing Procream. Although all microcapsules had relatively good oxidative stability, most had better stability at 2 versus 0.5% protein. Protease M hydrolysate + Procream microcapsules had the highest stability, regardless of protein content. Results demonstrated that Procream, at a reduced protein inclusion level, can partially replace more expensive whey protein ingredients in microencapsulation, when blended with a select hydrolysate.
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Affiliation(s)
- Chelsey Hinnenkamp
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul 55108
| | - Gary Reineccius
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul 55108
| | - Baraem P Ismail
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul 55108.
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22
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Preparation of Microcapsules of Urea Formaldehyde Resin Coated Waterborne Coatings and Their Effect on Properties of Wood Crackle Coating. COATINGS 2020. [DOI: 10.3390/coatings10080764] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Urea formaldehyde coated waterborne acrylic resin microcapsules with core-wall ratios of 0.30, 0.45, 0.60, 0.67, and 0.75, and mass fractions of 1.0%, 4.0%, 7.0%, 10.0%, 13.0%, and 16.0% were prepared by in situ polymerization. Their micro morphology was examined by scanning electron microscope and infrared spectrum measurements. The gloss, color difference, adhesion, hardness, and impact resistance of the coating surface were investigated in detail. The influence of the core-wall ratio on the performance of the waterborne crackle coating on the wood surface and the self-healing performance were examined. The results showed that when the core-wall ratio of microcapsules was 0.67, an evenly dispersed powder state with particle size of about 3 μm microcapsules was obtained, and the highest coverage was achieved. When the mass fraction of the microcapsule was 4.0%, it had the optimum effect on surface performance. The adhesion was grade two, gloss was 10.9%, impact resistance was 15 kg·cm, chromatic aberration was 1.0, hardness was H, and it had the best effect on the healing of microcracks in the wood coating. As the coating added with microcapsules can inhibit the microcracks of the coating and plays a protective role for the substrate to achieve a self-healing effect, this study lays a technical foundation for the self-healing of surface cracks in coatings for wood.
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23
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Geranpour M, Assadpour E, Jafari SM. Recent advances in the spray drying encapsulation of essential fatty acids and functional oils. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.028] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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24
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Dai HH, Li XD, Wei AC, Wang XD, Wang DY. Characterization and Oxidative Stability of Cold-pressed Sesame Oil Microcapsules Prepared by Complex Coacervation. J Oleo Sci 2020; 69:685-692. [PMID: 32522944 DOI: 10.5650/jos.ess19323] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Although cold-pressed sesame oil (CPSO) possesses high nutritional value, its application in the food industry is limited due to its poor oxidative stability. The aim of this study was to enhance the oxidative stability of CPSO by complex coacervation microcapsule technology with gelatin and gum Arabic as wall materials. The characterization of CPSO microcapsules were evaluated by a particle image analyzer, a laser particle size distribution analyzer, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). The encapsulation efficiency (EE) reached 90.25%. The average particle size of the microcapsules was approximately 117.1 μm and many oil droplets were encapsulated by complex coacervation to form a multinuclear spherical microcapsule. The FTIR study confirmed that the process of complex coacervation was formed between gelatin and gum Arabic by electrostatic interactions. The TGA study suggested that the microcapsules had good heat resistance. The fatty acid composition, the content of sesamin, sesamolin and vitamin E in CPSO were determined before and after microencapsulation. It showed that the microencapsulation process had almost no effect on the fatty acid composition, sesamin and sesamolin, only Vitamin E was slightly lost during the microencapsulation process. The accelerated storage test showed that microencapsulation significantly increased the oxidative stability of CPSO.
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Affiliation(s)
- Hui-Hui Dai
- College of Food Science and Technology, Henan University of Technology
| | - Xiao-Dong Li
- College of Food Science and Technology, Henan University of Technology
| | - An-Chi Wei
- College of Food Science and Technology, Henan University of Technology
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology
| | - Dong-Ying Wang
- College of Food Science and Technology, Henan University of Technology
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25
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Ogrodowska D, Tańska M, Brandt W, Czaplicki S. Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/120314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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26
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Yang P, Du M, Cao L, Yu Z, Jiang S. Preparation and Characterization of Emulsion-based Peony Seed Oil Microcapsule. J Oleo Sci 2020; 69:219-226. [PMID: 32115547 DOI: 10.5650/jos.ess19235] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Microcapsules were constructed with starch sodium octenyl succinate (SSOS), β-cyclodextrin (β-CD), and pectin walls and peony seed oil cores. A rheological phenomenon occurred in which the emulsion initially behaved like a shear-thickening fluid and then a shear-thinning fluid within a shear range. The emulsion exhibited good stability under low amplitude stress; however, as amplitude increased the concentration of pectin played an important role in maintaining the stability of the emulsion system. The optimum embedding yield of peony seed oil (92.5%) was achieved with a ratio of 70% SSOS, 22.5% β-CD, and 7.5% pectin. This ratio produced 4.521 μm particles with the lowest surface-oil content (2.60%) and moisture content (1.76%). The peony seed oil microcapsules were spherical with smooth surfaces and a synchronous thermogravimetric analysis showed they possessed good thermal stability. Encapsulation increased the induction period to 5-7 times that of unencapsulated peony seed oil.
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Affiliation(s)
- Peizhou Yang
- School of Food Science and Bioengineering, Hefei University of Technology.,Key Laboratory for Agricultural Products Processing of Anhui Province
| | - Mingrui Du
- School of Food Science and Bioengineering, Hefei University of Technology.,Key Laboratory for Agricultural Products Processing of Anhui Province
| | - Lili Cao
- School of Food Science and Bioengineering, Hefei University of Technology.,Key Laboratory for Agricultural Products Processing of Anhui Province
| | - Zhenyu Yu
- School of Food Science and Bioengineering, Hefei University of Technology.,Key Laboratory for Agricultural Products Processing of Anhui Province
| | - Shaotong Jiang
- School of Food Science and Bioengineering, Hefei University of Technology.,Key Laboratory for Agricultural Products Processing of Anhui Province
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27
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Obón J, Luna-Abad J, Bermejo B, Fernández-López J. Thermographic studies of cocurrent and mixed flow spray drying of heat sensitive bioactive compounds. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109745] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Jurić S, Jurić M, Siddique MAB, Fathi M. Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717524] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Slaven Jurić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia
| | - Md Abu Bakar Siddique
- Department of Agriculture and Food Science, University College Dublin (UCD) Belfield, Dublin, Ireland
| | - Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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29
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Preparation and Self-Repairing Properties of Urea Formaldehyde-Coated Epoxy Resin Microcapsules. INT J POLYM SCI 2019. [DOI: 10.1155/2019/7215783] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Urea formaldehyde resin-coated epoxy resin microcapsules were prepared by two-step in situ polymerization. The effects of five factors on the yield, coverage rate, repair rate, and morphology of the microcapsules were investigated by five factors and four levels of orthogonal test. These five factors were the mass ratio of the core to the wall material (Wcore:Wwall), the mass ratio of the emulsifier to the core material (Wemulsifier:Wcore), stirring rate, deposition time, and mass ratio of the emulsifier solution to the core material (Wemulsifier solution:Wcore). The ideal technological level of microcapsule synthesis was determined. According to the results of the range and variance of yield, coverage rate, and repair rate, the comprehensive properties of microcapsules became ideal. At this time, the Wcore:Wwall was 0.8 : 1, Wemulsifier:Wcore was 1 : 100, stirring rate was 600 r/min, deposition time was 32 h, and Wemulsifier solution:Wcore was 8 : 1. When the concentration of microcapsules in the epoxy resin was 10.0%, the self-repair rate was the best and the repair rate was 114.77%. This study is expected to provide a reference value for the preparation of a microcapsule self-healing technology and lay a foundation for the subsequent development of self-healing materials.
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30
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Ding J, Xu Z, Qi B, Cui S, Wang T, Jiang L, Zhang Y, Sui X. Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: An in vitro digestibility study. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Bai X, Li C, Yu L, Jiang Y, Wang M, Lang S, Liu D. Development and characterization of soybean oil microcapsules employing kafirin and sodium caseinate as wall materials. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.032] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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32
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SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying. Food Res Int 2019; 122:383-391. [PMID: 31229091 DOI: 10.1016/j.foodres.2019.04.020] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 02/28/2019] [Accepted: 04/08/2019] [Indexed: 01/31/2023]
Abstract
Soybean Protein Isolate (SPI) is a by-product from soybean oil industries with good nutritional and functional properties. Denaturation of hydrated SPI can change its properties, allowing the formation of gel-like particles, which can be used to stabilize emulsions without addition of surfactants. SPI microgel particles were produced by denaturation of hydrated SPI, followed by high pressure homogenization or sonication, with different NaCl or NaF contents, aiming the formation of small particles capable to stabilize O/W emulsions and acting as wall material for microencapsulation of soybean oil by spray drying. The presence of NaF in the suspensions decreased the charge intensity of SPI microgels, leading to formation of significantly bigger SPI microgel particles. Based on Creaming Index (CI), all the emulsions were stable for, at least, 21 days at room temperature. The presence of salt affected minimally the droplet size of the emulsions, though there has been an increase in flocculation. All the emulsions presented shear-thinning behavior and a strong shear rate dependence when salt was present in the system. The microspheres produced by spray drying of the emulsions were spherical and showed few aggregate formation. In addition, they presented high values of oil retention (> 80 wt%) and acceptable values of moisture content (< 4 wt%). SPI microgel particles produced by high-pressure homogenization or sonication may be used to stabilize emulsions with low oil contents. These emulsions can be further spray dried to microencapsulate lipophilic compounds using SPI microgels as wall material.
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Assadpour E, Jafari SM. Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules. Annu Rev Food Sci Technol 2019; 10:103-131. [PMID: 30649963 DOI: 10.1146/annurev-food-032818-121641] [Citation(s) in RCA: 153] [Impact Index Per Article: 30.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Many natural food bioactive ingredients are sensitive to processing and environmental conditions and thus it is necessary to improve their stability to create products with long shelf lives. Encapsulation by spray drying is a widely used economical strategy to tackle this issue, and many scientists and manufacturers are using it in their research, development, and production activities. In this review, the spray-drying process is described, as are recent trends in the encapsulation of fish oils, essential fatty acids, probiotics, phenolic compounds, and natural food colorants. The formulation and process conditions used in previous research and the results obtained are tabulated. Also, new innovations in bioactive encapsulation using nano-spray drying are described.
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Affiliation(s)
- Elham Assadpour
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran;
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran;
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Cabral BRP, de Oliveira PM, Gelfuso GM, Quintão TDSC, Chaker JA, Karnikowski MGDO, Gris EF. Improving stability of antioxidant compounds from Plinia cauliflora (jabuticaba) fruit peel extract by encapsulation in chitosan microparticles. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Yang YH, Li XZ, Zhang S. Preparation methods and release kinetics of Litsea cubeba essential oil microcapsules. RSC Adv 2018; 8:29980-29987. [PMID: 35547274 PMCID: PMC9085389 DOI: 10.1039/c8ra05769a] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Accepted: 08/06/2018] [Indexed: 01/17/2023] Open
Abstract
In this paper, using β-cyclodextrin (β-CD) as the shell material, LCEO (Litsea cubeba essential oil) microcapsules were prepared by various preparation methods, such as grinding, saturated solution, freeze-drying and spray-drying. The encapsulation yield, encapsulation efficiency, retention rate of the microcapsules and the citral content of the microcapsules were investigated. The surface morphologies of the microcapsules were observed using SEM (Scanning Electronic Microscopy); the entrapment efficiencies of the microcapsules were detected using IR (Infrared Spectrum) analysis; the citral contents of microcapsules were detected by GC (Gas Chromatography) analysis. The highest encapsulation efficiency for the microcapsules was obtained using spray-drying, followed by freeze-drying, saturated aqueous solution and grinding, while the encapsulation yield followed the opposite sequence to the encapsulation efficiency. At a specific storage temperature (15 °C) and humidity (60%), spray-drying had the most satisfactory protective effect on citral in LCEO, followed by freeze-drying and saturated aqueous solution, while the grinding method appeared to provide the worst protective effect. Avrami's model was used to simulate the release rates of the four kinds of microcapsules. The release mechanism parameters of microcapsules prepared by grinding, saturated aqueous solution, freeze-drying and spray-drying were 0.961, 1.096, 1.156 and 0.945, respectively. The release rate constants of microcapsules prepared by grinding, saturated aqueous solution, freeze-drying and spray-drying were 2.53 × 10-2, 2.22 × 10-2, 1.84 × 10-2, and 7.27 × 10-3 d-1, respectively. It was concluded that the release reactions of the microcapsules prepared by grinding or spray-drying lay between the diffusion limiting kinetics and the first-order release kinetics, and the release reactions of the microcapsules prepared by saturated aqueous solution or freeze-drying were larger than the first-order release kinetics.
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Affiliation(s)
- Yan-Hong Yang
- School of Materials Science and Engineering, Central South University of Forestry and Technology Changsha Hunan P. R. China +86-0731-8562-3303 +86-0731-8562-3309
| | - Xiang-Zhou Li
- School of Materials Science and Engineering, Central South University of Forestry and Technology Changsha Hunan P. R. China +86-0731-8562-3303 +86-0731-8562-3309
- State Key Laboratory of Ecological Applied Technology in Forest Area of South China Changsha Hunan P. R. China
| | - Sheng Zhang
- School of Materials Science and Engineering, Central South University of Forestry and Technology Changsha Hunan P. R. China +86-0731-8562-3303 +86-0731-8562-3309
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