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Zhang ZH, Li X, Ma A, Gao X, Zhu S, Li B. Characteristics of pomegranate (Punica granatum L.) peel polyphenols encapsulated with whey protein isolate and β-cyclodextrin by spray-drying. Int J Biol Macromol 2024:135279. [PMID: 39256130 DOI: 10.1016/j.ijbiomac.2024.135279] [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: 04/29/2024] [Revised: 08/25/2024] [Accepted: 09/01/2024] [Indexed: 09/12/2024]
Abstract
Pomegranate peel polyphenols (PPPs) are recognized as promising food additives due to their diverse bioactivities; however, their application is limited by poor stability. To address this critical issue, three types of PPPs microcapsules were prepared using β-cyclodextrin (CD), whey protein isolate (WPI), and a composite material of CD-WPI through ultrasound treatment (US). Results revealed that ultrasound treatment can enhance the PPPs-wall material interaction, as evidenced by MD simulations. The encapsulation efficiency of CD-WPI-PPPs was 93.73 %, which was significantly higher than that of CD-PPPs and WPI-PPPs (p < 0.05). The degradation rate constant of CD-WPI-PPPs was reduced by 95.83 %, and its t1/2 was extended by 23-fold compared to that of unencapsulated PPPs. Furthermore, CD-WPI-PPPs exhibited greater DPPH scavenging activity and inhibited polyphenol release during oral and gastric digestion while promoting release during intestinal digestion. These outcomes were attributed to enhanced integrity and interactions between PPPs and composite materials in the microcapsules formed through ultrasound treatment, as supported by SEM images and FT-IR spectra. Consequently, the application of US in the preparation of PPPs microcapsules presents a promising strategy for developing natural nutrient additives for food applications, thereby enhancing the functional properties of food products.
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Affiliation(s)
- Zhi-Hong Zhang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China; School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xiaolan Li
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Aijuan Ma
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xianli Gao
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Siming Zhu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| | - Bing Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China.
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2
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Wen C, Lin X, Tang J, Fan M, Liu G, Zhang J, Xu X. New perspective on protein-based microcapsules as delivery vehicles for sensitive substances: A review. Int J Biol Macromol 2024; 270:132449. [PMID: 38777020 DOI: 10.1016/j.ijbiomac.2024.132449] [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: 04/06/2024] [Revised: 05/12/2024] [Accepted: 05/15/2024] [Indexed: 05/25/2024]
Abstract
Sensitive substances have attracted wide attention due to their rich functional activities, such as antibiosis activities, antioxidant activities and prevent disease, etc. However, the low stability of sensitive substances limits their bioavailability and functional activities. Protein-based microcapsules can encapsulate sensitive substances to improve their adverse properties due to their good stability, strong emulsifying ability and wide source. Therefore, it is necessary to fully elaborate and summarize protein-based microcapsules to maximize their potential benefits in nutritional interventions. The focus of this review is to highlight the classification of protein-based microcapsules. In addition, the principles, advantages and disadvantages of preparation methods for protein-based microcapsules are summarized. Some novel preparation methods for protein-based microcapsules are also emphasized. Moreover, the mechanism of protein-based microcapsules that release sensitive substances in vitro is elucidated and summarized. Furthermore, the applications of protein-based microcapsules are outlined. Protein-based microcapsules can effectively encapsulate sensitive substances, which improve their bioavailability, and provide protective effects during storage and gastrointestinal digestion. In addition, microcapsules can improve the sensory quality of food and enhance its stability. The performance of protein-based microcapsules for delivering sensitive substances is influenced by factors such as protein type, the ratio between protein ratio and the other wall material, the preparation process, etc. Future research should focus on the new composite protein-based microcapsule delivery system, which can be applied to in vivo research and have synergistic effects and precise nutritional functions. In summary, protein-based microcapsules have broader research prospects in the functional foods and nutrition field.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xinying Lin
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Jialuo Tang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Meidi Fan
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China.
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China.
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3
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Ma D, Yang B, Zhao J, Yuan D, Li Q. Advances in protein-based microcapsules and their applications: A review. Int J Biol Macromol 2024; 263:129742. [PMID: 38278389 DOI: 10.1016/j.ijbiomac.2024.129742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.
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Affiliation(s)
- Donghui Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China.
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4
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Ledri SA, Milani JM, Shahidi SA, Golkar A. Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate. Food Chem X 2024; 21:101156. [PMID: 38322765 PMCID: PMC10844667 DOI: 10.1016/j.fochx.2024.101156] [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: 11/08/2023] [Revised: 01/09/2024] [Accepted: 01/21/2024] [Indexed: 02/08/2024] Open
Abstract
Chlorophyll (Chl) is a healthy green pigment that is very unstable. So, chlorophyll microcapsules were fabricated using maltodextrin and whey protein isolate as carriers and freeze-drying (FD) and spray-drying (SD) as encapsulation methods. The microcapsules obtained by the freeze-drying method (FDM) had smaller particle sizes (1.087-0.165 µm) and higher ζ-potential (-10.6 to -18.3 mV) than the spray-drying method (SDM) (3.420-0.285 µm) and (-9.5 to -10.7 mV) respectively. FTIR, XRD, and DSC studies showed that the inclusion of Chl within microcapsules and FDM had a higher melting point (150.12 °C) than SDM (125.03 °C) and Chl (115.66 °C). FD was more effective in protecting Chl from changes in pH (pH 2 to 8, Chl retention; 49.67 %-91.28 %) and light (Chl retention; 38.12 %) than SD. Therefore, due to preserving Chl and increasing its stability, FDM could be a promising approach to use as a natural food colourant.
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Affiliation(s)
- Shahrbanoo Amadi Ledri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, P.O. Box: 578, Sari 4818168984, Iran
| | - Jafar M. Milani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, P.O. Box: 578, Sari 4818168984, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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Liang L, Cao W, Li L, Liu W, Wei X, Chen J, Ren G, Duan X. Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules. J Food Sci 2024; 89:1012-1021. [PMID: 38174800 DOI: 10.1111/1750-3841.16897] [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: 08/16/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/05/2024]
Abstract
Whey protein isolates (WPIs) were treated at 50, 60, 70, and 80°C to obtain thermally modified WPI. Gum arabic (GA) and thermal modification of WPI were used as novel wall materials to improve the quality of Cornus officinalis flavonoid (COF) microcapsules using microwave freeze-drying technique in this study. Results showed that all the thermal modification treatment decreased emulsifying activity index of WPI, whereas the solubility and emulsifying stability index (ESI) of WPI gradually increased with the increase of heating temperature. Compared to the untreated protein, the thermal modification treatment at 70°C increased the solubility and ESI of WPI by 14.91% ± 0.71% and 26.70% ± 0.94%, respectively. The microcapsules prepared with the modified protein at 60°C had the highest encapsulation efficiency (95.13% ± 2.36%), the lowest moisture content (1.42% ± 0.34%), and the highest solubility (84.41% ± 0.91). Scanning electron microscopy images showed that COF microcapsules were uniformly spherical, and the sizes of the microcapsules were in the following order: 12.42 ± 0.37 µm (80°C) > 11.7 ± 0.23 µm (untreated group) > 9.44 ± 0.33 µm (60°C) > 9.24 ± 0.14 µm (50°C) > 7.69 ± 0.29 µm (70°C). In the simulated in vitro digestion experiments, the release rate of COF microcapsules in the gastric digestion phase was less than that in the intestinal digestion phase, and it reached 66.46% at intestinal digestion phase. These results suggested that heated WPI and GA could be an effective nanocarrier to enhance the stability of COF.
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Affiliation(s)
- Luodan Liang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Xinyu Wei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
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Sun D, Wu S, Li X, Ge B, Zhou C, Yan X, Ruan R, Cheng P. The Structure, Functions and Potential Medicinal Effects of Chlorophylls Derived from Microalgae. Mar Drugs 2024; 22:65. [PMID: 38393036 PMCID: PMC10890356 DOI: 10.3390/md22020065] [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: 12/27/2023] [Revised: 01/20/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024] Open
Abstract
Microalgae are considered to be natural producers of bioactive pigments, with the production of pigments from microalgae being a sustainable and economical strategy that promises to alleviate growing demand. Chlorophyll, as the main pigment of photosynthesis, has been widely studied, but its medicinal applications as an antioxidant, antibacterial, and antitumor reagent are still poorly understood. Chlorophyll is the most important pigment in plants and algae, which not only provides food for organisms throughout the biosphere, but also plays an important role in a variety of human and man-made applications. The biological activity of chlorophyll is closely related to its chemical structure; its specific structure offers the possibility for its medicinal applications. This paper reviews the structural and functional roles of microalgal chlorophylls, commonly used extraction methods, and recent advances in medicine, to provide a theoretical basis for the standardization and commercial production and application of chlorophylls.
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Affiliation(s)
- Danni Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (D.S.); (S.W.); (X.L.); (C.Z.)
| | - Songlin Wu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (D.S.); (S.W.); (X.L.); (C.Z.)
| | - Xiaohui Li
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (D.S.); (S.W.); (X.L.); (C.Z.)
| | - Baosheng Ge
- State Key Laboratory of Heavy Oil Processing and Center for Bioengineering and Biotechnology, China University of Petroleum (East China), Qingdao 266580, China;
| | - Chengxu Zhou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (D.S.); (S.W.); (X.L.); (C.Z.)
| | - Xiaojun Yan
- Key Laboratory of Marine Biotechnology of Zhejiang Province, School of Marine Sciences, Ningbo University, Ningbo 315211, China;
| | - Roger Ruan
- Center for Biorefining, Department of Bioproducts and Biosystems Engineering, University of Minnesota-Twin Cities, Saint Paul, MN 55108, USA
| | - Pengfei Cheng
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (D.S.); (S.W.); (X.L.); (C.Z.)
- Center for Biorefining, Department of Bioproducts and Biosystems Engineering, University of Minnesota-Twin Cities, Saint Paul, MN 55108, USA
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Demircan C, Aydin E, Ozkan G, Ozcelik MM. Sugar-free functional sweet basil drink: ultrasound-assisted extraction, process optimization, antioxidant and antidiabetic activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023; 17:4530-4540. [DOI: 10.1007/s11694-023-01991-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Accepted: 05/22/2023] [Indexed: 09/14/2023]
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Agarry IE, Ding D, Cai T, Wu Z, Huang P, Kan J, Chen K. Inulin-whey protein as efficient vehicle carrier system for chlorophyll: Optimization, characterization, and functional food application. J Food Sci 2023; 88:3445-3459. [PMID: 37458284 DOI: 10.1111/1750-3841.16703] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 05/31/2023] [Accepted: 06/25/2023] [Indexed: 08/05/2023]
Abstract
Natural chlorophylls mostly found in vegetables such as spinach (Spinacia oleracea) could be employed as a possible substitute for synthetic colorants because of their intense green properties. However, the stability of natural chlorophyll is a major challenge to its utilization in the food industry. In this study, spray drying as an encapsulation technique was used to improve the stability of natural chlorophyll. Box-Behnken design was utilized to optimize the spray drying conditions for chlorophyll. Optimum conditions were given as inlet temperature, 132°C; inulin-to-whey protein isolate ratio, 61%:39%; pump rate, 25%, resulting in 92.3% encapsulation efficiency, 69.4% solubility, and -13.5 mV zeta potential at a desirability level of 0.901. The particle size, Carr index, bulk and tapped density, polydispersity index, and color showed satisfactory results. Crystallinity, endothermic peak melting temperature, and the enthalpy of chlorophyll-loaded microcapsules increased when compared to the blank microcapsules suggesting decreased hygroscopicity and enhanced thermal stability. In addition, the suitability of fabricated microcapsules using yogurt as a food model was assessed. Yogurt incorporated with chlorophyll-loaded microcapsules showed no significant pH modification with better apparent viscosity than control and sodium copper chlorophyllin (SCC) yogurt after 9 days of refrigerated storage. Based on the studied responses, the spray drying process could be optimized to achieve optimal output and product quality. PRACTICAL APPLICATION: Spray drying is a cheap and convenient approach for microencapsulating bioactive compounds such as chlorophyll. However, the physico-chemical and functional properties of the spray-dried microcapsules are influenced by operating conditions, such as inlet temperature, type and concentration of wall materials, and feed flow rate. Therefore, to maximize and obtain a superior quality of the final product, there is a need to optimize the spray drying process. The Box-Behnken design employed in this study could be utilized as an appropriate technique to design, enhance, and develop process parameters for the fabrication and better retention of the physico-chemical properties of spray-dried chlorophyll microcapsules.
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Affiliation(s)
- Israel Emiezi Agarry
- College of Food Science, Southwest University, Chongqing, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, PR China
- China-Hungary Cooperative Centre for Food Science, Chongqing, PR China
| | - Desheng Ding
- College of Food Science, Southwest University, Chongqing, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, PR China
- China-Hungary Cooperative Centre for Food Science, Chongqing, PR China
| | - Tian Cai
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, PR China
| | - Zhulian Wu
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, PR China
| | - Pimiao Huang
- College of Food Science, Southwest University, Chongqing, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, PR China
- China-Hungary Cooperative Centre for Food Science, Chongqing, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, PR China
- China-Hungary Cooperative Centre for Food Science, Chongqing, PR China
- Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, PR China
| | - Kewei Chen
- College of Food Science, Southwest University, Chongqing, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, PR China
- China-Hungary Cooperative Centre for Food Science, Chongqing, PR China
- Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, PR China
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Agarry IE, Ding D, Li Y, Jin Z, Deng H, Hu J, Cai T, Kan J, Chen K. In vitro bioaccessibility evaluation of chlorophyll pigments in single and binary carriers. Food Chem 2023; 415:135757. [PMID: 36854242 DOI: 10.1016/j.foodchem.2023.135757] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 02/04/2023] [Accepted: 02/17/2023] [Indexed: 02/26/2023]
Abstract
Chlorophyll was extracted and microencapsulated using different carrier agents. Subsequently, in vitro digestion was performed, and the bioaccessibility of chlorophyll in the different encapsulation systems was carried out. The zeta potential, particle size, and PDI were significantly modified after the micellarization of digested microcapsules. I-W-Chl presented with the highest total chlorophyll recovery and micellarization rate of 54% and 43%, respectively. In the aqueous micellar fraction, the different encapsulation systems had total chlorophylls, pheophytins, and pheophorbides ranging from 13 to 49%, 42 - 77%, and 3 - 22% respectively. The bioaccessibility of total chlorophyll pigment ranging from 7% to 20% is given in the following order: I-W-Chl > WPI-Chl > Z-Chl > Ca-Chl > SCChlV > SCChlC. The result established in this study shows that the carrier agent type could inhibit or mediate the bioaccessibility of chlorophyll with the potential to be an efficient delivery system for health promoting compounds.
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Affiliation(s)
- Israel Emiezi Agarry
- College of Food Science, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China
| | - Desheng Ding
- College of Food Science, Southwest University, 2. Tiansheng Road, Beibei, 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, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Zihan Jin
- College of Food Science, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Huiling Deng
- Chongqing Chongke Inspection & Testing Co., Ltd, Building B, No. 2, Yangliu Road, 14 North New Area, Chongqing 401121, PR China
| | - Jiang Hu
- Chongqing Chongke Inspection & Testing Co., Ltd, Building B, No. 2, Yangliu Road, 14 North New Area, Chongqing 401121, PR China
| | - Tian Cai
- School of Chemistry and Chemical Engineering, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China.
| | - Kewei Chen
- College of Food Science, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; China-Hungary Cooperative 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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10
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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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11
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Mandal BK, Ling YC. Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods. Molecules 2023; 28:molecules28104012. [PMID: 37241753 DOI: 10.3390/molecules28104012] [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: 04/04/2023] [Revised: 05/05/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Of the different quality parameters of any food commodity or beverage, color is the most important, attractive and choice-affecting sensory factor to consumers and customers. Nowadays, food industries are interested in making the appearance of their food products attractive and interesting in order to appeal to consumers/customers. Natural green colorants have been accepted universally due to their natural appeal as well as their nontoxic nature to consumers. In addition, several food safety issues mean that natural green colorants are preferable to synthetic food colorants, which are mostly unsafe to the consumers but are less costly, more stable, and create more attractive color hues in food processing. Natural colorants are prone to degradation into numerous fragments during food processing, and thereafter, in storage. Although different hyphenated techniques (especially high-performance liquid chromatography (HPLC), LC-MS/HRMS, and LC/MS-MS are extensively used to characterize all these degradants and fragments, some of them are not responsive to any of these techniques, and some substituents in the tetrapyrrole skeleton are insensitive to these characterization tools. Such circumstances warrant an alternative tool to characterize them accurately for risk assessment and legislation purposes. This review summarizes the different degradants of chlorophylls and chlorophyllins under different conditions, their separation and identification using various hyphenated techniques, national legislation regarding them, and the challenges involved in their analysis. Finally, this review proposes that a non-targeted analysis method that combines HPLC and HR-MS assisted by powerful software tools and a large database could be an effective tool to analyze all possible chlorophyll and chlorophyllin-based colorants and degradants in food products in the future.
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Affiliation(s)
- Badal Kumar Mandal
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, India
| | - Yong-Chien Ling
- Department of Chemistry, National Tsing Hua University, Hsinchu 30013, Taiwan
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12
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Singh S, Aeri V, Sharma V. Encapsulated natural pigments: Techniques and applications. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Affiliation(s)
- Shivani Singh
- Department of Food Technology Jamia Hamdard New Delhi India
| | - Vidhu Aeri
- Department of Pharmacognosy and Phytochemistry School of Pharmaceutical Education and Research (SPER), Jamia Hamdard New Delhi India
| | - Vasudha Sharma
- Department of Food Technology Jamia Hamdard New Delhi India
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13
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Dewi EN, Purnamayati L, Jaswir I. Effects of thermal treatments on the characterisation of microencapsulated chlorophyll extract of Caulerpa racemosa. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.05] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Caulerpa racemosa is a macroalga that has a green pigment, that is, chlorophyll. Chlorophyll is highly sensitive to damage during heat processing. In the present work, C. racemosa chlorophyll extract was microencapsulated with fish gelatine and Arabic gum coatings, using a freeze-drying technique, to protect against heat damage. The microcapsules were subjected to high temperatures (120, 140, and 160°C) for 5 h. The protective effect of microcapsules on chlorophyll stability was assessed by measuring chlorophylls a and b degradation, total phenolic content, antioxidant activity, functional group analysis, colour, particle size, and morphology via scanning electron microscopy. Chlorophyll b significantly decreased by 87.78% in comparison with chlorophyll a (61.49%) during heating; the characteristic green colour of chlorophyll changed to brownish-green following heat exposure. However, chlorophyll was still present in the microcapsules as detected by the presence of the functional group C=O bond at 1600 nm wavelength. The heat treatment did not affect microcapsule particle size and morphology. Particle size distribution ranged from 91.58 to 112.51 µm, and the microcapsule was flake-shaped. The activation energy of chlorophyll a was 19336.96 kJ/mol·K; this was higher than that of chlorophyll b, which was 1780.53 kJ/mol·K. Based on the results, microcapsules produced using fish gelatine and Arabic gum as coating materials were able to protect chlorophyll in C. racemosa extract from heat damage.
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14
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The Physicochemical Properties and Antioxidant Activity of Spirulina ( Artrhospira platensis) Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate. Foods 2022; 11:foods11121809. [PMID: 35742007 PMCID: PMC9223014 DOI: 10.3390/foods11121809] [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: 05/23/2022] [Revised: 06/10/2022] [Accepted: 06/17/2022] [Indexed: 02/04/2023] Open
Abstract
Spirulina (Artrhospira platensis) is rich in chlorophylls (CH) and is used as a potential natural additive in the food industry. In this study, the CH content was extracted from spirulina powder after ultrasound treatment. Microcapsules were then prepared at different ratios of gum Arabic (GA) and whey protein isolate (WPI) through freeze-drying to improve the chemical stability of CH. As a result, a* and C* values of the microcapsules prepared from GA:WPI ratios (3:7) were −8.94 ± 0.05 and 15.44 ± 0.08, respectively. The GA fraction increased from 1 to 9, and encapsulation efficiency (EE) of microcapsules also increased by 9.62%. Moreover, the absorption peaks of CH at 2927 and 1626 cm−1 in microcapsules emerged as a redshift detected by FT-IR. From SEM images, the morphology of microcapsules changed from broken glassy to irregular porous flake-like structures when the GA ratio increased. In addition, the coated microcapsules (GA:WPI = 3:7) showed the highest DPPH free radical scavenging activity (SADPPH) (56.38 ± 0.19) due to low moisture content and better chemical stability through thermogravimetric analysis (TGA). Conclusively, GA and WPI coacervates as the wall material may improve the stability of CH extracted from spirulina.
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15
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Benucci I, Lombardelli C, Mazzocchi C, Esti M. Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review. Compr Rev Food Sci Food Saf 2022; 21:2715-2737. [DOI: 10.1111/1541-4337.12951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/24/2022] [Accepted: 03/07/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Claudio Lombardelli
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Caterina Mazzocchi
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
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16
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Li X, Zhang ZH, Qiao J, Qu W, Wang MS, Gao X, Zhang C, Brennan CS, Qi X. Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin. ULTRASONICS SONOCHEMISTRY 2022; 82:105897. [PMID: 34990969 PMCID: PMC8799603 DOI: 10.1016/j.ultsonch.2021.105897] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/25/2021] [Indexed: 05/24/2023]
Abstract
Natural betalains can be potential food additives because of their antioxidant activities, but they have poor thermal stability. In this study, betalains were extracted from red dragon fruit peel, and then encapsulated with maltodextrin by ultrasound method to increase the physicochemical properties of betalains microcapsules. The encapsulation efficiency of the betalains was above 79%, and the particle size and Zeta potential values were 275.46 nm and -29.01 mV, respectively. Compared to the control sample, onset temperature and DPPH free radical scavenging of betalains microcapsules under the modest ultrasound treatment (200 W, 5 min) was increased by 1.6 °C and 12.24%, respectively. This increase could be due to the ability of ultrasonification to create interactions between maltodextrin and betalains (as evidenced by FT-IR). Therefore, modest ultrasound treatment can be used for microcapsulation to improve the stability of betalains, and then expand the application of betalains in heat processed food field.
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Affiliation(s)
- Xiaolan Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhi-Hong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jiaqi Qiao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Man-Sheng Wang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, 348 West XianJiahu Road, Changsha 410205, China
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunsheng Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | | | - Xianghui Qi
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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17
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Xu B, Azam SMR, Feng M, Wu B, Yan W, Zhou C, Ma H. Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review. ULTRASONICS SONOCHEMISTRY 2021; 81:105855. [PMID: 34871910 PMCID: PMC8649895 DOI: 10.1016/j.ultsonch.2021.105855] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/23/2021] [Accepted: 11/29/2021] [Indexed: 05/08/2023]
Abstract
Ultrasound as an eco-friendly green technology has been widely studied in food processing. Nevertheless, there is a lack of publications regarding the application of ultrasound in food processing using large-scale reactors. In this paper, the mechanisms and the devices of multi-frequency power ultrasound (MFPU) are described. Moreover, the MFPU applied in enzymolysis of protein, and washing of fruits and vegetables are reviewed. The application of MFPU can improve the enzymolysis of protein through modification on enzyme, modification on substrate materials, and facilitation of the enzymatic hydrolysis process. The ultrasound treatment can enhance the removal of microorganisms, and pesticides on the surface of fruits and vegetables. Furthermore, the reactors of ultrasound-assisted enzymolysis of protein, and washing of fruits and vegetables on the industrial scale are also detailed. This review paper also considers future trends, limitations, drawbacks, and developments of ultrasound application in enzymolysis and washing.
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Affiliation(s)
- Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - S M Roknul Azam
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Min Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Weiqiang Yan
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
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18
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Fu GM, Xu ZW, Luo C, Xu LY, Chen YR, Guo SL, Wu XD, Wan Y. Modification of soy protein isolate by Maillard reaction and its application in microencapsulation of Limosilactobacillusreuteri. J Biosci Bioeng 2021; 132:343-350. [PMID: 34344604 DOI: 10.1016/j.jbiosc.2021.06.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/18/2021] [Accepted: 06/21/2021] [Indexed: 12/01/2022]
Abstract
Limosilactobacillusreuteri was encapsulated using Maillard-reaction-products (MRPs) of soy protein isolate (SPI) and α-lactose monohydrate by freeze-drying. The mixed solution of SPI and α-lactose monohydrate was placed in a water bath at 89°C for 160 min for Maillard reaction, and then freeze-dried to obtain MRPs. The effects of Maillard reaction on functional characteristics of MRPs and the properties of MRPs-microcapsules were studied. SDS-PAGE indicated that SPI subunit reacted with lactose to form a polymer, and the band of MRPs disappeared around the molecular weights of 33, 40, 63, and 100 kDa. Compared with SPI, the emulsion stability, emulsion activity, foaming capacity, foam stability, and gel strength of MRPs were increased by 259%, 55.71%, 82.32%, 58.53%, and 3266%, respectively. The results of Fourier transform infrared spectroscopy, circular dichroism spectroscopy, and scanning electron micrographs confirmed that the protein structure also changed significantly. Then, MRPs were used as wall material to prepare L. reuteri microcapsules. Physical properties and viable counts of L. reuteri during the simulated gastrointestinal digestion and storage period were determined. The particle size of MRPs-microcapsules (68 μm) was smaller than that of SPI-microcapsules (91 μm). The viable counts of L. reuteri in simulated gastrointestinal digestion and after storage for 30 days were improved. The modifications with Maillard reaction can improve emulsification, foaming, and gel strength of SPI, and MRPs could be used as a new type of wall material in the production of L. reuteri microcapsules.
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Affiliation(s)
- Gui-Ming Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zi-Wen Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Cheng Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
| | - Li-Yun Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Yan-Ru Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Shuai-Ling Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiao-Dan Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
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19
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Micro and Nanoencapsulation of Natural Colors: a Holistic View. Appl Biochem Biotechnol 2021; 193:3787-3811. [PMID: 34312787 DOI: 10.1007/s12010-021-03631-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 07/12/2021] [Indexed: 12/17/2022]
Abstract
The applications of natural plant pigments are growing rapidly with the increasing awareness of the negative health impacts of synthetic colorants. Additionally, natural pigments possess various biological properties and therapeutic activities. But their functions are hindered by their poor bioavailability, bioaccessibility, low absorption rate, and susceptibility to destructive environmental changes during processing and delivery. Encapsulation is a method of entrapment of bioactive ingredients within suitable carriers to provide protection and for the appropriate delivery into the targeted site by the formation of particles or capsules in micrometer or nanometer scales. Encapsulation imparts several benefits including improved thermal and chemical stability, preserves or masks flavor, taste, or aroma, controlled and targeted release, and enhanced bioavailability of pigments. Micro and nanoencapsulation of pigments will provide extensive and intensive platforms for the development of a new stage in the production of novel and healthy foods. This review mainly focuses on the advanced developments in the fields of micro and nanoencapsulation of pigments.
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20
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Li G, Li T, He F, Chen C, Xu X, Tian W, Yang Y, He X, Li H, Chen K, Hao N, Ouyang P. Microencapsulation of nattokinase from fermentation by spray drying: Optimization, comprehensive score, and stability. Food Sci Nutr 2021; 9:3906-3916. [PMID: 34262747 PMCID: PMC8269611 DOI: 10.1002/fsn3.2378] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 04/15/2021] [Accepted: 05/12/2021] [Indexed: 12/19/2022] Open
Abstract
Nattokinase from fermentation has recently gained more attention due to its beneficial effects on cardiovascular system. However, the instability of free nattokinase limits its application. The aim of the study was to develop a spray-drying microencapsulation process to obtain the nattokinase powder with high activity, high quality, and strong storage stability. Hence, the microencapsulation process of nattokinase from fermentation by spray drying was optimized. Experiments of single-factor and response surface methodology were used to assess the comprehensive scores and nattokinase activities. According to single-factor and response surface methodology results, optimum parameters of microencapsulation process of the nattokinase power by spray drying were 30% of mass ratio of wall materials, 139°C of air inlet temperature, 8 L/h of feed rate, and 80°C of outlet temperature. The final optimized result encompassed a comprehensive score of 96, nattokinase activity of 1,340 IU/ml, and moisture content of 4.1 ± 0.1%. In addition, the microencapsulated nattokinase power showed strong storage stability in the conditions of different temperatures and pH. After 30 days of storage, the nattokinase powder was still white or light yellow, with a special smell, no peculiar smell and paste taste, and no impurity. These results build the basis of further industrialization of the nattokinase powder from fermentation broth by spray drying.
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Affiliation(s)
- Ganlu Li
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Tao Li
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Feng He
- Jiangsu Jicui Industrial Biotechnology Research Institute Co.Ltd, NanjingChina
| | - Cheng Chen
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Xu Xu
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Weilong Tian
- Jiangsu Jicui Industrial Biotechnology Research Institute Co.Ltd, NanjingChina
| | - Yue Yang
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Xun He
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Hui Li
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Kequan Chen
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Ning Hao
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Pingkai Ouyang
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
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21
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Saavedra-Leos MZ, Leyva-Porras C, Toxqui-Terán A, Espinosa-Solis V. Physicochemical Properties and Antioxidant Activity of Spray-Dry Broccoli ( Brassica oleracea var Italica) Stalk and Floret Juice Powders. Molecules 2021; 26:molecules26071973. [PMID: 33807418 PMCID: PMC8036675 DOI: 10.3390/molecules26071973] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 03/22/2021] [Accepted: 03/27/2021] [Indexed: 11/16/2022] Open
Abstract
This research presents the microencapsulation and conservation of antioxidants of broccoli juice processed by spray drying, and proposes the use of a by-product as a technological application. Broccoli juice (BJ) extracted from two sources, stalks and florets, was spray-dried employing maltodextrin (MX) as a carrier agent at concentrations of 5, 7.5, and 10%, and inlet temperatures of 150 and 220 °C. The total phenolic content (TPC), and antioxidant activity (AA) of the BJ-MX powders were determined together with the physicochemical characteristics, including particle morphology, microstructure, and thermal properties. Based on the TPC and AA, the optimal processing conditions found were 5% of MX and a drying temperature of 220 °C. However, the florets showed higher TPC, while stalks presented higher AA under those processing conditions. The particles exhibited micrometric sizes and a mixture of spherical-shape particles and pseudo-spherical particles. The diffractograms indicated an amorphous microstructure in all samples. The glass transition temperature (Tg) was determined in the range of 50 °C for the samples dried at 150 °C and 55 °C for those dried at 220 °C. This suggested that powders might be stored at temperatures below the Tg without presenting any loss of antioxidants.
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Affiliation(s)
- María Zenaida Saavedra-Leos
- Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Carretera Cedral Km. 5+600 Ejido San José de las Trojes, Matehuala 78700, San Luis Potosí, Mexico;
| | - César Leyva-Porras
- Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico;
| | - Alberto Toxqui-Terán
- Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Alianza Norte No. 202, Parque de Investigación e Innovación Tecnológica (PIIT), Apodaca 66600, Nuevo Leon, Mexico;
| | - Vicente Espinosa-Solis
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí. Km 5, Carretera Tamazunchale-San Martin, Tamazunchale, San Luis Potosi 79960, Mexico
- Correspondence: ; Tel.: +52-4833824500
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22
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Xiong X, Zhang S, Fu N, Lei H, Wu WD, Chen XD. Effects of particle formation behavior on the properties of fish oil microcapsules fabricated using a micro-fluidic jet spray dryer. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Fish oil was encapsulated with whey protein isolate (WPI) as wall material using a Micro-Fluidic Jet Spray Dryer. The effects of core/wall material ratio, drying temperature and total solids content on the properties of microcapsules were studied. Low core/wall material ratios at 1:5 and 1:3 resulted in high encapsulation efficiency (EE) and excellent oxidative stability of microparticles during storage. Reducing the inlet temperature from 160 to 110 °C remarkably decreased EE from around 99 to 64.8%, associated with substantial increases in peroxide value during storage. The total solids content mainly altered the morphology of microcapsules, showing little influence on EE and oxidative stability. We proposed that the different drying conditions impacted on particle formation behavior during spray drying, which could be a crucial factor responsible for the differences in the quality attributes of microparticles. A low core/wall material ratio and high drying temperature facilitated the formation of a rigid protein skin at droplet surface during drying, whereas a high solids fraction in the droplets could limit possible droplet shrinkage. These factors contributed positively to the encapsulation of the lipophilic core material.
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Affiliation(s)
- Xingxing Xiong
- China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science , Soochow University , Suzhou , Jiangsu Province 215123, China
| | - Shengyu Zhang
- China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science , Soochow University , Suzhou , Jiangsu Province 215123, China
| | - Nan Fu
- China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science , Soochow University , Suzhou , Jiangsu Province 215123, China
| | - Hong Lei
- China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science , Soochow University , Suzhou , Jiangsu Province 215123, China
| | - Winston Duo Wu
- China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science , Soochow University , Suzhou , Jiangsu Province 215123, China
| | - Xiao Dong Chen
- China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science , Soochow University , Suzhou , Jiangsu Province 215123, China
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23
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Cao C, Zhao X, Zhang C, Ding Z, Sun F, Zhao C. Effect of inlet temperature on the physicochemical properties of spray-dried seed-watermelon seed protein powder. J Food Sci 2020; 85:3442-3449. [PMID: 32926421 DOI: 10.1111/1750-3841.15432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 08/07/2020] [Accepted: 08/09/2020] [Indexed: 11/30/2022]
Abstract
Here, we studied the effects of inlet temperature on the physicochemical properties of the hydrolyzed protein (seed-watermelon seed hydrolyzed protein [SWSP]) powder in seed-watermelon seeds. The inlet temperature of the study was in the range of 150 to 180 °C, and the remaining experimental parameters remained constant, that is, the feed flow rate was 0.2 L/hr, the concentration of maltodextrin was 30%, and the outlet temperature was 80 °C. We studied the water activity and moisture content, bulk density, flowability (Carr index and Hausner ratio), angle of repose, solubility, color, hygroscopicity, powder morphology, particle size, crystallinity, and odor of the sample. Inlet temperature of 170 to 180 °C reduced the moisture content and increased the particle size. It was found that the value of measured water activity was less than 0.5, which helped in maintaining stability of the sample. Powders produced at the temperatures showed smoother particle surfaces, whereas higher inlet temperature showed spherical particles with some shrinkage as analyzed by scanning electron microscope. The inlet temperature affected the color of the sample, thus at high temperature, the sample had a brighter color. The sample was approximately 18% crystalline. At a preparation temperature of 160 °C, the sample showed significant antioxidant activity (P < 0.05).
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Affiliation(s)
- Chengxu Cao
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, P. R. China
| | - Xiaoyan Zhao
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing, 100097, P. R. China
| | - Chao Zhang
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing, 100097, P. R. China
| | - Zhenzhen Ding
- College of Life and Geographical Sciences, Kashi University, Kashi, 844006, P. R. China
| | - Fenglin Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, P. R. China
| | - Chunyan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, P. R. China
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Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105716] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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25
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Odabaş Hİ, Koca I. Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractRosa pimpinellifolia L. fruits (RPF) are promising source of anthocyanin pigments. The objectives of this study were to optimization of the aqueous two-phase extraction (ATPE) process of anthocyanin from RPF and microencapsulation of anthocyanin-rich RPF extract. The optimal ATPE conditions were as follows: 0% HCl, 30% ethanol, 19% ammonium sulfate, and liquid to solid ratio 51.71, 97.71 min, and 30°C extraction temperature. Predicted anthocyanin yield at the optimum conditions was 1578.90 mg cyanidin 3-glucoside equivalent/100 g dry fruit. ATPE resulting in 1.80-fold increase in the purity of anthocyanins when compared to conventional solvent extraction (CSE). The composition of the anthocyanins were determined with HPLC-QTOF-MS. Freeze-drying and spray-drying methods were employed for the production of microencapsulated anthocyanin pigments. The half times of microencapsulated anthocyanins at 4, 25 and 37°C were determined as 12.16, 6.60 and 3.12 months for freeze-dried microcapsules, and 16.50, 9.24 and 4.29 months for spray-dried microcapsules, respectively.
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Affiliation(s)
- Halil İbrahim Odabaş
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, Turkey
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000, Gümüşhane, Turkey
| | - Ilkay Koca
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, Turkey
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Bauer LM, Rodrigues E, Rech R. Potential of immobilized Chlorella minutissima for the production of biomass, proteins, carotenoids and fatty acids. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101601] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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27
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Zhang ZH, Peng H, Woo MW, Zeng XA, Brennan M, Brennan CS. Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109729] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Abstract
Although there is no legal and clear definition of the term “natural food colorant”, the market trends, and consequently industrial and commercial interest, have turned to foods with added natural pigments. This progressive substitution of artificial colorants has faced chemical complications with some colors, with a lack of stable green hues being one of them. Several strategies have been applied for green color stabilization in processed foods, from the formation of metallochlorophylls to the microencapsulation of green pigments. However, at present, the utilization of green coloring foodstuffs, which are considered an ingredient in the EU, seems to be the more successful solution for the market. Besides those topics, the present review aims to clarify the current confusion between the different chlorophyll compounds that form part of the authorized green food colorants. In this sense, legislations from different countries are compared. Finally, and in line with current concerns, the knowledge gathered so far in relation to the absorption, distribution, metabolism and excretion of all green natural food colorants is reviewed.
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