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Rahmani-Manglano NE, Fallahasghari EZ, Mendes AC, Andersen ML, Guadix EM, Chronakis IS, García-Moreno PJ. Oxidative Stability of Fish Oil-Loaded Nanocapsules Produced by Electrospraying Using Kafirin or Zein Proteins as Wall Materials. Antioxidants (Basel) 2024; 13:1145. [PMID: 39334804 PMCID: PMC11428463 DOI: 10.3390/antiox13091145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2024] [Revised: 09/04/2024] [Accepted: 09/20/2024] [Indexed: 09/30/2024] Open
Abstract
The encapsulation of fish oil by monoaxial electrospraying using kafirin or zein proteins as hydrophobic wall materials was investigated. Kafirin resulted in spherical fish oil-loaded nanocapsules (>50% of capsules below 1 µm), whereas zein led to fish oil-loaded nanocapsules with non-spherical morphology (>80% of capsules below 1 µm). Both hydrophobic encapsulating materials interacted with fish oil, successfully entrapping the oil within the protein matrix as indicated by Fourier-transform infrared spectroscopy (FTIR) and Raman spectroscopy results. FTIR also suggested hydrogen bonding between fish oil and the proteins. Trapped radicals in the encapsulation matrix that were detected by electron paramagnetic resonance (EPR), indicated oxidation during electrospraying and storage. Results from isothermal (140 °C) differential scanning calorimetry (DSC) denoted that the encapsulation of fish oil by electrospraying using both kafirin or zein as wall materials protected fish oil from oxidation. In particular, the zein-based nanocapsules were 3.3 times more oxidatively stable than the kafirin-based nanocapsules, which correlates with the higher oil encapsulation efficiency found for zein-based capsules. Thus, this study shows that kafirin might be considered a hydrophobic wall material for the encapsulation of fish oil by electrospraying, although it prevented lipid oxidation to a lower extent when compared to zein.
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Affiliation(s)
- Nor E. Rahmani-Manglano
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (E.M.G.)
| | - Elnaz Z. Fallahasghari
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Henrik Dams Allé, B202, 2800 Kongens Lyngby, Denmark;
| | - Ana C. Mendes
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Henrik Dams Allé, B202, 2800 Kongens Lyngby, Denmark;
| | - Mogens L. Andersen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark;
| | - Emilia M. Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (E.M.G.)
| | - Ioannis S. Chronakis
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Henrik Dams Allé, B202, 2800 Kongens Lyngby, Denmark;
| | - Pedro J. García-Moreno
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (E.M.G.)
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2
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Siripattanakulkajorn C, Sombutsuwan P, Villeneuve P, Baréa B, Domingo R, Lebrun M, Aryusuk K, Durand E. Physical properties and oxidative stability of mayonnaises fortified with natural deep eutectic solvent, either alone or enriched with pigmented rice bran. Food Chem 2024; 463:141124. [PMID: 39243623 DOI: 10.1016/j.foodchem.2024.141124] [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: 06/24/2024] [Revised: 08/05/2024] [Accepted: 09/01/2024] [Indexed: 09/09/2024]
Abstract
This article explores the novel use of natural deep eutectic solvents (NaDES) in real food by incorporating them into mayonnaise, either alone or with pigmented rice bran (RB). Results showed that NaDES-fortified mayonnaises could prevent lipid oxidation. Notably, mayonnaises with NaDES2 (betaine:sucrose:water) significantly reduced the production of lipid hydroperoxides, which was maintained to an average of 2.6 mmol LOOH/kg oil, which is 2.9 times lower than the control (7.5 mmol LOOH/kg oil), or 7.4 times lower than mayonnaise with citric acid (19.1 mmol LOOH/kg oil). NaDES2-fortified mayonnaises maintained high tocopherols levels (0.97 g/Kg oil) and reduced volatile compounds from secondary lipid oxidation. This effect may result from NaDES altering the aqueous phase properties of mayonnaise, notably by reducing water activity by ∼0.1. Finally, pre-enrichment of the NaDES phase with bioactive molecules (e.g. from pigmented RB) represents an innovative perspective to promote the health benefits of formulated foods.
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Affiliation(s)
- Chatchai Siripattanakulkajorn
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (KMUTT), Bangkhuntien, Bangkok 10150, Thailand
| | - Piraporn Sombutsuwan
- Pilot Plant Development and Training Institute (PDTI), King Mongkut's University of Technology Thonburi (KMUTT), Bangkhuntien, Bangkok 10150, Thailand
| | - Pierre Villeneuve
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Bruno Baréa
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Romain Domingo
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Marc Lebrun
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Kornkanok Aryusuk
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (KMUTT), Bangkhuntien, Bangkok 10150, Thailand; Pilot Plant Development and Training Institute (PDTI), King Mongkut's University of Technology Thonburi (KMUTT), Bangkhuntien, Bangkok 10150, Thailand.
| | - Erwann Durand
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France.
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3
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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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4
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Wang Y, Rehman A, Jafari SM, Shehzad Q, Yu L, Su Y, Wu G, Jin Q, Zhang H, Suleria HAR, Wang X. Micro/nano-encapsulation of marine dietary oils: A review on biomacromolecule-based delivery systems and their role in preventing cardiovascular diseases. Int J Biol Macromol 2024; 261:129820. [PMID: 38286385 DOI: 10.1016/j.ijbiomac.2024.129820] [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: 05/04/2023] [Revised: 01/07/2024] [Accepted: 01/26/2024] [Indexed: 01/31/2024]
Abstract
Marine-based dietary oils (MDOs), which are naturally obtained from different sources, have been scientifically recommended as potent functional bioactives owing to their therapeutic biological activities; however, they have exhibited plenty of health benefits. Though they are very sensitive to light, temperature, moisture, and oxygen, as well as being chemically unstable and merely oxidized, this may limit their utilization in food and pharmaceutical products. Miro- and nanoencapsulation techniques are considered to be the most promising tactics for enhancing the original characteristics, physiochemical properties, and therapeutic effects of entrapped MDOs. This review focuses on the biomacromolecule-stabilized micro/nanocarriers encompassing a wide range of MDOs. The novel-equipped polysaccharides and protein-based micro/nanocarriers cover microemulsions, microcapsules, nanoemulsions, and nanoliposomes, which have been proven to be encouraging candidates for the entrapment of diverse kinds of MDOs. In addition, the current state-of-the-art loading of various MDOs through polysaccharide and protein-based micro/nanocarriers has been comprehensively discussed and tabulated in detail. Biomacromolecule-stabilized nanocarriers, particularly nanoemulsions and nanoliposomes, are addressed as propitious nanocargos for protection of MDOs in response to thought-provoking features as well as delivering the successful, meticulous release to the desired sites. Gastrointestinal fate (GF) of biopolymeric micro/nanocarriers is fundamentally based on their centrifugation, dimension, interfacial, and physical properties. The external surface of epithelial cells in the lumen is the main site where the absorption of lipid-based nanoparticles takes place. MDO-loaded micro- and nanocarriers with biological origins or structural modifications have shown some novel applications that could be used as future therapies for cardiovascular disorders, thanks to today's cutting-edge medical technology. In the future, further investigations are highly needed to open new horizons regarding the application of polysaccharide and protein-based micro/nanocarriers in food and beverage products with the possibility of commercialization in the near future for industrial use.
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Affiliation(s)
- Yongjin Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Abdur Rehman
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China
| | - 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
| | - Qayyum Shehzad
- School of Fundamental Sciences, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Le Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yijia Su
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Hafiz Ansar Rasul Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC, Australia
| | - Xingguo Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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5
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Rahim M, Imran M, Khan FA, Al-Asmari F, Mosa OF, Almalki RS, Zongo E. Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends. ACS OMEGA 2024; 9:8221-8228. [PMID: 38405494 PMCID: PMC10882700 DOI: 10.1021/acsomega.3c08807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/17/2024] [Accepted: 01/24/2024] [Indexed: 02/27/2024]
Abstract
There is a growing demand for nutritious food products that contain specific ingredients, such as long-chain polyunsaturated fatty acids (LCPUFAs). In the case of LCPUFAs, protection against lipid peroxidation is difficult, and microencapsulation emerges as an alternative. The aim of this research work is to develop mayonnaise containing spray-dried microcapsules (SDM). Fortified mayonnaise was developed using various treatments such as (T1) incorporating chia seed oil (CSO), (T2) incorporating fish oil (FO), (T3) incorporating blend of chia and fish oil, (T4) incorporating the SDM of CSO, (T5) incorporating the SDM of FO, and (T6) incorporating the SDM of chia and fish oil blend as well as controls. Thereafter, during the 15-day storage period, the fatty acids (FAs) composition, free fatty acids (FFAs), peroxide value (PV), and sensory properties of fortified mayonnaise were examined every 5 days. The overall results showed that the oxidative stability of mayonnaise formulated with SDM has been improved, and it can be used as a fortifying agent in the processing of many food products. Treatments containing SDM of up to 4% did not differ from the control in sensory analysis. Sensory scores of SDM samples showed a slight decrease in off-flavor scores and were in an acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products for long-time storage.
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Affiliation(s)
- Muhammad
Abdul Rahim
- Department
of Food Science & Nutrition, Faculty of Medicine and Allied Health
Sciences, Times Institute, Multan 60700, Pakistan
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Imran
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Faima Atta Khan
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
- University
Institute of Diet & Nutritional Sciences, The University of Lahore, Sargodha Campus, Punjab 40100, Pakistan
| | - Fahad Al-Asmari
- Department
of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Kingdom of Saudi Arabia
| | - Osama F. Mosa
- Public
Health Department, Health Sciences College at Lieth, Umm Al-Qura University, Makkah 24231, Saudi Arabia
| | - Riyadh S. Almalki
- Department
of Pharmacology and Toxicology, Faculty of Pharmacy, Umm AL-Qura University, KSA, Makkah 21421, Saudi Arabia
| | - Eliasse Zongo
- Laboratoire
de Recherche et d’Enseignement en Santé et Biotechnologies
Animales, Université Nazi BONI, Bobo Dioulasso 01 BP 1091, Burkina Faso
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6
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Rahmani-Manglano NE, Guadix EM, Yesiltas B, Prieto C, Lagaron JM, Jacobsen C, García-Moreno PJ. Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing. Food Chem 2024; 431:137157. [PMID: 37611360 DOI: 10.1016/j.foodchem.2023.137157] [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: 04/12/2023] [Revised: 08/02/2023] [Accepted: 08/13/2023] [Indexed: 08/25/2023]
Abstract
The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded capsules, and ii) capsule-fortified salad dressings were investigated. The highest encapsulation efficiency (EE > 83%) was achieved by the emulsion-based encapsulation methods (e.g., spray-drying and monoaxial EAPG), irrespective of the oil load. Nonetheless, monoaxially EAPG capsules were the most oxidized during storage due to their increased surface-to-volume ratio. On the contrary, non-emulsion-based coaxial EAPG resulted in low lipid oxidation after processing and subsequent storage. The oxidative stability of the capsule-fortified salad dressings correlated well with that of the encapsulates, with the dressing fortified with the coaxially EAPG capsules showing significantly lower levels of oxidation. Our results show that the fortification approach (e.g., emulsion or non-emulsion-based delivery systems) significantly influenced the oxidative stability of the enriched food matrix.
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Affiliation(s)
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
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7
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Cauduro VH, Cui J, Flores EMM, Ashokkumar M. Ultrasound-Assisted Encapsulation of Phytochemicals for Food Applications: A Review. Foods 2023; 12:3859. [PMID: 37893751 PMCID: PMC10606579 DOI: 10.3390/foods12203859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The use of phytochemicals as natural food additives is a topic of interest for both academic and food industry communities. However, many of these substances are sensitive to environmental conditions. For this reason, encapsulation is usually performed prior to incorporation into food products. In this sense, ultrasound-assisted encapsulation is an emerging technique that has been gaining attention in this field, bringing important advantages for the production of functional food products. This review article covered applications published in the last five years (from 2019 to 2023) on the use of ultrasound to encapsulate phytochemicals for further incorporation into food. The ultrasound mechanisms for encapsulation, its parameters, such as reactor configuration, frequency, and power, and the use of ultrasound technology, along with conventional encapsulation techniques, were all discussed. Additionally, the main challenges of existing methods and future possibilities were discussed. In general, ultrasound-assisted encapsulation has been considered a great tool for the production of smaller capsules with a lower polydispersity index. Encapsulated materials also present a higher bioavailability. However, there is still room for further developments regarding process scale-up for industrial applications. Future studies should also focus on incorporating produced capsules in model food products to further assess their stability and sensory properties.
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Affiliation(s)
- Vitoria Hagemann Cauduro
- Department of Chemistry, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil; (V.H.C.); (E.M.M.F.)
| | - Jiwei Cui
- School of Chemistry and Chemical Engineering, Shandong University, Jinan 250100, China;
| | - Erico Marlon Moraes Flores
- Department of Chemistry, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil; (V.H.C.); (E.M.M.F.)
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8
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Pei Y, Zhang Y, Ding H, Li B, Yang J. Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein. Foods 2023; 12:2907. [PMID: 37569176 PMCID: PMC10418314 DOI: 10.3390/foods12152907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/02/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
The aim of this work was to study the physical stability and rheological properties of an oil-in-water emulsion stabilized by a konjac glucomannan-whey protein (KGM-WP) mixture at a konjac glucomannan concentration of 0.1-0.5% (w/w) and a whey protein concentration of 1.0-3.0% (w/w). The droplet size, microstructure, stackability, flow behavior, and viscoelastic properties were measured. The experimental results showed that with an increase in KGM and WP concentrations, the droplet size (D4,3) of the emulsion gradually decreased to 12.9 μm, and the macroscopic performance of the emulsion was a gel-like structure that can be inverted and resist flow and can also be extruded and stacked. The static shear viscosity and viscoelasticity generally increased with the increase of konjac glucomannan and whey protein concentration. Emulsions were pseudo-plastic fluids with shear thinning behavior (flow behavior index: 0.15 ≤ n ≤ 0.49) and exhibited viscoelastic behavior with a storage modulus (G') greater than their loss modulus (G″), indicating that the samples all had gel-like behavior (0.10 < n' < 0.22). Moreover, storage modulus and loss modulus of all samples increased with increasing KGM and WP concentrations. When the concentration of konjac glucomannan was 0.3% w/w, the emulsion had similar rheological behavior to commercial mayonnaise. These results suggested that the KGM-WP mixture can be used as an effective substitute for egg yolk to make a cholesterol-free mayonnaise-like emulsion. The knowledge obtained here had important implications for the application of protein-polysaccharide mixtures as emulsifiers/stabilizers to make mayonnaise-like emulsions in sauce and condiments.
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Affiliation(s)
- Yaqiong Pei
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China; (Y.P.); (H.D.)
| | - Yanqiu Zhang
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China; (Y.P.); (H.D.)
| | - Hui Ding
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China; (Y.P.); (H.D.)
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jun Yang
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China; (Y.P.); (H.D.)
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9
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Escobar-García JD, Prieto C, Pardo-Figuerez M, Lagaron JM. Dragon's Blood Sap Microencapsulation within Whey Protein Concentrate and Zein Using Electrospraying Assisted by Pressurized Gas Technology. Molecules 2023; 28:molecules28104137. [PMID: 37241878 DOI: 10.3390/molecules28104137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/12/2023] [Accepted: 05/14/2023] [Indexed: 05/28/2023] Open
Abstract
Dragon's blood sap (DBS) obtained from the bark of Croton lechleri (Müll, Arg.) is a complex herbal remedy of pharmacological interest due to its high content in polyphenols, specifically proanthocyanidins. In this paper, electrospraying assisted by pressurized gas (EAPG) was first compared with freeze-drying to dry natural DBS. Secondly, EAPG was used for the first time to entrap natural DBS at room temperature into two different encapsulation matrices, i.e., whey protein concentrate (WPC) and zein (ZN), using different ratios of encapsulant material: bioactive compound, for instance 2:1 w/w and 1:1 w/w. The obtained particles were characterized in terms of morphology, total soluble polyphenolic content (TSP), antioxidant activity, and photo-oxidation stability during the 40 days of the experiment. Regarding the drying process, EAPG produced spherical particles with sizes of 11.38 ± 4.34 µm, whereas freeze-drying produced irregular particles with a broad particle size distribution. However, no significant differences were detected between DBS dried by EAPG or freeze-drying in TSP, antioxidant activity, and photo-oxidation stability, confirming that EAPG is a mild drying process suitable to dry sensitive bioactive compounds. Regarding the encapsulation process, the DBS encapsulated within the WPC produced smooth spherical microparticles, with average sizes of 11.28 ± 4.28 µm and 12.77 ± 4.54 µm for ratios 1:1 w/w and 2:1 w/w, respectively. The DBS was also encapsulated into ZN producing rough spherical microparticles, with average sizes of 6.37 ± 1.67 µm and 7.58 ± 2.54 µm for ratios 1:1 w/w and 2:1 w/w, respectively. The TSP was not affected during the encapsulation process. However, a slight reduction in antioxidant activity measured by DPPH was observed during encapsulation. An accelerated photo-oxidation test under ultraviolet light confirmed that the encapsulated DBS showed an increased oxidative stability in comparison with the non-encapsulated DBS, with the stability being enhanced for the ratio of 2:1 w/w. Among the encapsulating materials and according to the ATR-FTIR results, ZN showed increased protection against UV light. The obtained results demonstrate the potential of EAPG technology in the drying or encapsulation of sensitive natural bioactive compounds in a continuous process available at an industrial scale, which could be an alternative to freeze-drying.
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Affiliation(s)
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Maria Pardo-Figuerez
- Research & Development Department, Bioinicia S.L. Calle Algepser 65, 46980 Paterna, Spain
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
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10
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Loading of fish oil into β-cyclodextrin nanocomplexes for the production of a functional yogurt. Food Chem X 2022; 15:100406. [PMID: 36211775 PMCID: PMC9532799 DOI: 10.1016/j.fochx.2022.100406] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 07/30/2022] [Accepted: 08/01/2022] [Indexed: 02/04/2023] Open
Abstract
The main limitation of adding fish oil into food products is its instability and oxidation. It leads to the production of improper aroma, unpleasant odor/taste of final product. β-cyclodextrin (BCD) inclusion complexes were applied for encapsulation of fish oil. Physicochemical properties of produced yogurt were investigated during storage at 4 °C. Adding encapsulated fish oil into yogurt gave closer properties to control sample.
Omega-3 fatty acids play a role in achieving optimal health and in protection against diseases. Although instability and oxidation of its essential fatty acids has limited its use in food products. Among the strategies used to prevent these challenges, the encapsulation technique has been the most successful method. Therefore, in this study, β-cyclodextrin (BCD) inclusion complexes were applied for encapsulation of fish oil and its addition into yogurt for fortification. Physicochemical properties of produced yogurt as well as sensory tests were investigated during 21 days of storage at 4 °C. The results showed that encapsulation of fish oil with BCD significantly reduced the acidity, peroxide value, and syneresis of yogurt while increasing docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). In conclusion, the results demonstrated that yoghurt fortified with encapsulated fish oil has similar sensory qualities to the control sample than yoghurt fortified with free fish oil.
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11
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Rahim MA, Shoukat A, Khalid W, Ejaz A, Itrat N, Majeed I, Koraqi H, Imran M, Nisa MU, Nazir A, Alansari WS, Eskandrani AA, Shamlan G, AL-Farga A. A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed ( Nigella sativa). Foods 2022; 11:2826. [PMID: 36140949 PMCID: PMC9498113 DOI: 10.3390/foods11182826] [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: 08/14/2022] [Revised: 09/02/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
The current review investigates the effects of black seed (Nigella sativa) on human health, which is also used to encapsulate and oxidative stable in different food products. In recent decades, many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet extraction, hydro distillation (HD) method, microwave-assisted extraction (MAE), ultrasound-assisted extraction, steam distillation, and accelerated solvent extraction (ASE) have been used to extract the oils from black seeds under optimal conditions. Black seed oil contains essential fatty acids, in which the major fatty acids are linoleic, oleic, and palmitic acids. The oxidative stability of black seed oil is very low, due to various environmental conditions or factors (temperature and light) affecting the stability. The oxidative stability of black seed oil has been increased by using encapsulation methods, including nanoprecipitation, ultra-sonication, spray-drying, nanoprecipitation, electrohydrodynamic, atomization, freeze-drying, a electrospray technique, and coaxial electrospraying. Black seed, oil, microcapsules, and their components have been used in various food processing, pharmaceutical, nutraceutical, and cosmetics industries as functional ingredients for multiple purposes. Black seed and oil contain thymoquinone as a major component, which has anti-oxidant, -diabetic, -inflammatory, -cancer, -viral, and -microbial properties, due to its phenolic compounds. Many clinical and experimental studies have indicated that the black seed and their by-products can be used to reduce the risk of cardiovascular diseases, chronic cancer, diabetes, oxidative stress, polycystic ovary syndrome, metabolic disorders, hypertension, asthma, and skin disorders. In this review, we are focusing on black seed oil composition and increasing the stability using different encapsulation methods. It is used in various food products to increase the human nutrition and health properties.
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Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Aurbab Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Nizwa Itrat
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Iqra Majeed
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, Rexhep Krasniqi No. 56, 10000 Pristina, Kosovo
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Mahr Un Nisa
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Anum Nazir
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Wafa S. Alansari
- Biochemistry Department, Faculty of Science, University of Jeddah, Jeddah 21577, Saudi Arabia
| | - Areej A. Eskandrani
- Chemistry Department, Faculty of Science, Taibah University, Medina 30002, Saudi Arabia
| | - Ghalia Shamlan
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
| | - Ammar AL-Farga
- Biochemistry Department, Faculty of Science, University of Jeddah, Jeddah 21577, Saudi Arabia
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12
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Rahmani-Manglano NE, Jones NC, Hoffmann SV, Guadix EM, Pérez-Gálvez R, Guadix A, García-Moreno PJ. Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing. Food Chem 2022; 390:133169. [PMID: 35561508 DOI: 10.1016/j.foodchem.2022.133169] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 04/28/2022] [Accepted: 05/04/2022] [Indexed: 11/19/2022]
Abstract
The secondary structure of whey protein concentrate hydrolysate (WPCH), used as an emulsifier in oil delivery systems, was investigated using Synchrotron Radiation Circular Dichroism (SRCD). The effect of pH on the conformation of peptides in solution and adsorbed at the oil/water interface, as well as the thermal stability of the systems was studied. Furthermore, oil-loaded microcapsules were produced by spray-drying or electrospraying to investigate the influence of encapsulating agents (glucose syrup, maltodextrin) and drying technique on the secondary structure of WPCH at the oil/water interface. Enzymatic hydrolysis resulted in peptides with a highly unordered structure (∼60% turns and unordered regions) in solution. However, WPCH adsorption onto the oil/water interface increased the α-helical content resulting in an improved thermal stability. The encapsulating agents and spray-drying process did not modify the conformation of WPCH at the oil/water interface. Nonetheless, electrospraying affected the SRCD spectra obtained for WPCH adsorbed at the oil/water interface.
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Affiliation(s)
| | - Nykola C Jones
- ISA, Department of Physics and Astronomy, Aarhus University, Aarhus, Denmark
| | - Søren V Hoffmann
- ISA, Department of Physics and Astronomy, Aarhus University, Aarhus, Denmark
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
| | - Raúl Pérez-Gálvez
- Department of Chemical Engineering, University of Granada, Granada, Spain
| | - Antonio Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
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13
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Teng D, Xu Y, Zhao T, Zhang X, Li Y, Zeng Y. Zein adsorbents with micro/nanofibrous membrane structure for removal of oils, organic dyes, and heavy metal ions in aqueous solution. JOURNAL OF HAZARDOUS MATERIALS 2022; 425:128004. [PMID: 34915293 DOI: 10.1016/j.jhazmat.2021.128004] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 12/01/2021] [Accepted: 12/04/2021] [Indexed: 06/14/2023]
Abstract
Developing multi-functional media for effectively removing different contaminants coexisted in wastewater system is highly desired. Herein, zein, a natural protein possessing abundant functional groups in molecule, is chosen to be fabricated into micro/nanofibrous membranes as adsorbents and separation media. Zein fibers with novel groove ribbon structures, which possess better structural characteristics, are designed for obtaining good adsorption performance. The adsorption performances of zein fiber membranes are evaluated. The results show that zein fiber membranes have the adsorption capacities up to 94 g/g for motor oil, 168 mg/g for Congo red, and 189 mg/g for Pb2+ ion for 1000 mg/L initial solution concentration, showing considerable competitiveness as compared with the reported adsorbents. The zein membrane with groove ribbon fiber morphology exhibits optimal adsorption capability and can be attractive multi-functional separation media.
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Affiliation(s)
- Defang Teng
- College of Textiles, Donghua University, Shanghai 201620, China
| | - Yuanqiang Xu
- College of Textiles, Donghua University, Shanghai 201620, China
| | - Tienan Zhao
- College of Textiles, Donghua University, Shanghai 201620, China
| | - Xiaomin Zhang
- College of Textiles, Donghua University, Shanghai 201620, China
| | - Ying Li
- College of Textiles, Donghua University, Shanghai 201620, China
| | - Yongchun Zeng
- College of Textiles, Donghua University, Shanghai 201620, China.
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14
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Cetinkaya T, Wijaya W, Altay F, Ceylan Z. Fabrication and characterization of zein nanofibers integrated with gold nanospheres. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112976] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107075] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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POURJAVID H, ATAEI M, POURAHMAD R, ANVAR AA, BEHMADI H. Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.40322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Homa BEHMADI
- Agricultural Research, Education and Extension Organization – AREEO, Iran
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17
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18
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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19
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Atay E, Altan A. Nanoencapsulation of black seed oil by coaxial electrospraying: characterisation, oxidative stability and
in vitro
gastrointestinal digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Elif Atay
- Department of Food Engineering Mersin University Mersin 33343 Turkey
| | - Aylin Altan
- Department of Food Engineering Mersin University Mersin 33343 Turkey
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20
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Prieto C, Evtoski Z, Pardo-Figuerez M, Hrakovsky J, Lagaron JM. Nanostructured Valsartan Microparticles with Enhanced Bioavailability Produced by High-Throughput Electrohydrodynamic Room-Temperature Atomization. Mol Pharm 2021; 18:2947-2958. [PMID: 34181413 PMCID: PMC8494385 DOI: 10.1021/acs.molpharmaceut.1c00098] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
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The high-throughput drying and encapsulation
technique called electrospraying
assisted by pressurized gas (EAPG) was used for the first time to
produce nanostructured valsartan within microparticles of excipients.
Valsartan, a poorly absorbed and lipid-soluble drug, was selected
since it is considered a good model for BCS class II drugs. Two different
polymeric matrices were selected as excipients, i.e., hydroxypropyl
methylcellulose (HPMC) and lactose monohydrate, while Span 20 was
used as a surfactant. The produced 80% valsartan loading formulations
were characterized in terms of morphology, crystallinity, in vitro release, in vitro Caco-2 cells’
permeability, and in vivo pharmacokinetic study.
Spherical microparticles of ca. 4 μm were obtained
within which valsartan nanoparticles were seen to range from 150 to
650 nm. Wide-angle X-ray scattering and differential scanning calorimetry
confirmed that valsartan had a lower and/or more ill-defined crystallinity
than the commercial source, and photon correlation spectroscopy and
transmission electron microscopy proved that it was dispersed and
distributed in the form of nanoparticles of controlled size. In vitro dissolution tests showed that the HPMC formulation
with the lowest API particle size, i.e., 150 nm, dissolved 2.5-fold
faster than the commercial valsartan in the first 10 min. This formulation
also showed a 4-fold faster in vitro permeability
than the commercial valsartan and a 3-fold higher systemic exposure
than the commercial sample. The results proved the potential of the
EAPG processing technique for the production of safe-to-handle microparticles
containing high quantities of a highly dispersed and distributed nanonized
BCS class II model drug with enhanced bioavailability.
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Affiliation(s)
- Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain
| | - Zoran Evtoski
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain
| | - María Pardo-Figuerez
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain.,Bioinicia R&D Department, Bioinicia S.L., Calle Algepser 65 nave 3, 46980 Paterna, Valencia, Spain
| | - Julia Hrakovsky
- R&D Finished Dosage Forms, Zakłady Farmaceutyczne Polpharma SA, ul. Pelplińska 19, 83-200 Starogard Gdański, Poland
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain
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21
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Dhiman A, Suhag R, Singh A, Prabhakar PK. Mechanistic understanding and potential application of electrospraying in food processing: a review. Crit Rev Food Sci Nutr 2021; 62:8288-8306. [PMID: 34039180 DOI: 10.1080/10408398.2021.1926907] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Electrospraying (ESPR) is a cost effective, flexible, and facile method that has been used in the pharmaceutical industry, and thanks to its wide variety of uses such as bioactive compound encapsulation, micronization, and food product coating, which have received a great attention in the food market. It uses a jet of polymer solution for processing food and food-derived products. Droplet size can be extremely small up to nanometers and can be regulated by altering applied voltage and flow rate. Compared to conventional techniques, it is simple, cost effective, uses less solvent and products are obtained in one step with a very high encapsulation efficiency (EE). Encapsulation provided using it protects bioactives from moisture, thermal, oxidative, and mechanical stresses, and thus provides them a good storage stability which will help in increasing the application of these ingredients in food formulation. This technique has an enormous potential for increasing the shelf life of fruit and vegetables through coating and improvement of eating quality. This study is aimed at overviewing the operating principles of ESPR, working parameters, applications, and advantages in the food sector. The article also covers new ESPR techniques like supercritical assisted ESPR and ESPR assisted by pressurized gas (EAPG) which have high yield as compared to conventional ESPR. This article is enriched with good information for research and development in ESPR techniques for development of novel foods.
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Affiliation(s)
- Atul Dhiman
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, India
| | - Rajat Suhag
- Department of Food Science Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India
| | - Arashdeep Singh
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, India
| | - Pramod K Prabhakar
- Department of Food Science Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India
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22
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Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium. Food Chem 2021; 359:129940. [PMID: 33957334 DOI: 10.1016/j.foodchem.2021.129940] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 04/02/2021] [Accepted: 04/21/2021] [Indexed: 01/18/2023]
Abstract
Nowadays, as consumers tend to avoid foods containing synthetic preservatives, technologically processed plant extracts can be a good alternative to these preservatives. In this study, previously obtained basil essential oil microcapsules (BEOM) were added to mayonnaise in order to produce a microbiologically safe product with improved physicochemical properties. Mayonnaises were prepared with 0%, 0.3%, 0.6%, and 0.9% BEOM replacement of the total oil content, called Mayo-Control, Mayo-0.3% BEOM, Mayo-0.6% BEOM, and Mayo-0.9% BEOM, respectively. Additionally, Mayo-SP containing ethylene diamine tetra-acetic acid and potassium sorbate was prepared. The enriched mayonnaises displayed better antimicrobial activity against Escherichia coli than Mayo-SP and Mayo-Control. Mayo-SP showed the best antimicrobial activity against Salmonella Typhimurium, followed by Mayo-0.9% BEOM. At the end of storage, Mayo-0.9% BEOM had the highest apparent viscosity, G', and G'' values due to its high content of gum molecules. Trans-2-heptanal, an oxidation product, was not identified in the enriched mayonnaises or Mayo-SP. Finally, BEOM were efficient in providing microbial safety of mayonnaise and also improved the product's oxidative stability, viscosity, and aroma.
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23
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Escobar-García JD, Prieto C, Pardo-Figuerez M, Lagaron JM. Room Temperature Nanoencapsulation of Bioactive Eicosapentaenoic Acid Rich Oil within Whey Protein Microparticles. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:575. [PMID: 33668857 PMCID: PMC7996356 DOI: 10.3390/nano11030575] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 01/10/2023]
Abstract
In this study, emulsion electrospraying assisted by pressurized gas (EAPG) has been performed for the first time to entrap ca. 760 nm droplets of the bioactive eicosapentaenoic acid (EPA)-rich oil into whey protein concentrate (WPC) at room temperature. The submicron droplets of EPA oil were encapsulated within WPC spherical microparticles, with sizes around 5 µm. The EPA oil did not oxidize in the course of the encapsulation performed at 25 °C and in the presence of air, as corroborated by the peroxide value measurements. Attenuated Total Reflection-Fourier Transform Infrared spectroscopy and oxygen consumption tests confirmed that the encapsulated EPA-rich oil showed increased oxidative stability in comparison with the free oil during an accelerated oxidation test under ultraviolet light. Moreover, the encapsulated EPA-rich oil showed increased thermal stability in comparison with the free oil, as measured by oxidative thermogravimetric analysis. The encapsulated EPA-rich oil showed a somewhat reduced organoleptic impact in contrast with the neat EPA oil using rehydrated powdered milk as a reference. Finally, the oxidative stability by thermogravimetric analysis and organoleptic impact of mixtures of EPA and docosahexaenoic acid (DHA)-loaded microparticles was also studied, suggesting an overall reduced organoleptic impact compared to pure EPA. The results here suggest that it is possible to encapsulate 80% polyunsaturated fatty acids (PUFAs)-enriched oils by emulsion EAPG technology at room temperature, which could be used to produce personalized nutraceuticals or pharmaceuticals alone or in combination with other microparticles encapsulating different PUFAs to obtain different targeted health and organoleptic benefits.
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Affiliation(s)
- Juan David Escobar-García
- Research & Development Department, Bioinicia S.L., Calle Algepser 65, 46980 Paterna, Spain; (J.D.E.-G.); (M.P.-F.)
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Maria Pardo-Figuerez
- Research & Development Department, Bioinicia S.L., Calle Algepser 65, 46980 Paterna, Spain; (J.D.E.-G.); (M.P.-F.)
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
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24
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Development of kafirin-based nanocapsules by electrospraying for encapsulation of fish oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110297] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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25
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Li M, Yu M. Development of a nanoparticle delivery system based on zein/polysaccharide complexes. J Food Sci 2020; 85:4108-4117. [DOI: 10.1111/1750-3841.15535] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 10/22/2020] [Accepted: 10/26/2020] [Indexed: 02/06/2023]
Affiliation(s)
- Ming Li
- College of Food Science and Engineering Tonghua Normal University 950, Yucai Road Tonghua Jilin 134001 P.R. China
| | - Meihui Yu
- College of Food Science and Engineering Tonghua Normal University 950, Yucai Road Tonghua Jilin 134001 P.R. China
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Li hu Road Wuxi Jiangsu 214122 P.R. China
- School of Food Science and Technology Jiangnan University 1800 Li hu Road Wuxi Jiangsu 214122 P.R. China
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26
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Khoshnoudi-Nia S, Forghani Z, Jafari SM. A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers. Crit Rev Food Sci Nutr 2020; 62:2061-2082. [PMID: 33207958 DOI: 10.1080/10408398.2020.1848793] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Fish oil is one of the most important sources of omega 3 polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid and docosahexaenoic acid which are the most important PUFAs with several health benefits. However, PUFAs are prone to oxidation and have a poor water solubility which limits the use of fish oils into food formulations. Encapsulation techniques can be applied to overcome these challenges. There is a large number of published micro/nanoencapsulation papers, where each of them contains a limited number of wall materials, feed formulation, encapsulation technique, and storage conditions. Therefore, without systematic evaluation of the data extracted from available studies, the design of functional foods containing fish oil would not be very successful. The objective of this systematic review is a meta-analysis of published researches on the nano/microencapsulation of fish oil. A comprehensive literature search was performed between 1 October and 31 December 2019 with encapsulation, fish oil, and oxidative stability keywords. Overall, 39 qualified articles were selected for the statistical analysis. Based on the technique used for encapsulation, the fish oil-loaded carriers were classified into four main groups: (a) spray-dried particles; (b) freeze-dried particles; (c) electrospun fibers and electrosprayed capsules; and (d) other carriers prepared by supercritical antisolvent, gelation, liposomes, spray-freeze drying, and transglutaminase catalyzed cross-linking. The three most frequent methods applied for fish oil encapsulation were spray drying (42.86%), freeze drying (21.43%), and electrohydrodynamic (19.04%) methods, respectively. Averagely, the best encapsulation efficiency was obtained for electrohydrodynamic processes. Also, the combination of polysaccharide-protein based wall materials provided the best performance in terms of fish oil encapsulation efficiency.
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Affiliation(s)
- Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Zahra Forghani
- Department Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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27
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Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnaise. Carbohydr Polym 2020; 241:116340. [DOI: 10.1016/j.carbpol.2020.116340] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 04/15/2020] [Accepted: 04/17/2020] [Indexed: 12/17/2022]
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28
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Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts. Foods 2020; 9:foods9080997. [PMID: 32722352 PMCID: PMC7466192 DOI: 10.3390/foods9080997] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 07/21/2020] [Accepted: 07/22/2020] [Indexed: 11/16/2022] Open
Abstract
This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods.
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Rahmani-Manglano NE, González-Sánchez I, García-Moreno PJ, Espejo-Carpio FJ, Jacobsen C, Guadix EM. Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise. Foods 2020; 9:foods9050545. [PMID: 32365987 PMCID: PMC7278592 DOI: 10.3390/foods9050545] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/20/2020] [Accepted: 04/21/2020] [Indexed: 11/16/2022] Open
Abstract
The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized with whey protein hydrolysate (WPH), achieving high encapsulation efficiencies (>97%). Both encapsulating materials showed an increase in the oxidation rate with the storage temperature. The GS-based microcapsules presented the highest oxidative stability regardless of the storage temperature with a peroxide value (PV) of 3.49 ± 0.25 meq O2/kg oil and a content of 1-penten-3-ol of 48.06 ± 9.57 ng/g oil after six weeks of storage at 4 °C. Moreover, low-fat mayonnaise enriched with GS-based microcapsules loaded with fish oil and containing WPH as a film-forming material (M-GS) presented higher oxidative stability after one month of storage when compared to low-fat mayonnaise enriched with either a 5 wt% fish oil-in-water emulsion stabilized with WPH or neat fish oil. This was attributed to a higher protective effect of the carbohydrate wall once the microcapsules were incorporated into the mayonnaise matrix.
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Affiliation(s)
- Nor E. Rahmani-Manglano
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Irene González-Sánchez
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Pedro J. García-Moreno
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
- Correspondence: ; Tel.: +34-958-2410-10 (ext. 20624)
| | - F. Javier Espejo-Carpio
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Lyngby, Denmark;
| | - Emilia M. Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
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Prieto C, Lagaron JM. Nanodroplets of Docosahexaenoic Acid-Enriched Algae Oil Encapsulated within Microparticles of Hydrocolloids by Emulsion Electrospraying Assisted by Pressurized Gas. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E270. [PMID: 32041108 PMCID: PMC7075155 DOI: 10.3390/nano10020270] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 01/30/2020] [Accepted: 02/05/2020] [Indexed: 12/17/2022]
Abstract
Long chain polyunsaturated omega-3 fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are important functional ingredients due to their well-documented health benefits, but highly susceptible to oxidation. One of the most promising approaches to preserve bioactives is their encapsulation within protective matrices. In this paper, an innovative high throughput encapsulation technique termed as emulsion electrospraying assisted by pressurized gas (EAPG) was used to encapsulate at room temperature nanodroplets of algae oil into two food hydrocolloids, whey protein concentrate and maltodextrin. Spherical encapsulating particles with sizes around 5 µm were obtained, where the oil was homogeneously distributed in nanometric cavities with sizes below 300 nm. Peroxide values under 5 meq/kg, demonstrated that the oil did not suffer from oxidation during the encapsulation process carried out at room temperature. An accelerated stability assay against oxidation under strong UV light was performed to check the protective capacity of the different encapsulating materials. While particles made from whey protein concentrate showed good oxidative stability, particles made from maltodextrin were more susceptible to secondary oxidation, as determined by a methodology put forward in this study based on ATR-FTIR spectroscopy. Further organoleptic testing performed with the encapsulates in a model food product, i.e., milk powder, suggested that the lowest organoleptic impact was seen for the encapsulates made from whey protein concentrate. The obtained results demonstrate the potential of the EAPG technology using whey protein concentrate as the encapsulating matrix, for the stabilization of sensitive bioactive compounds.
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Affiliation(s)
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC). Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain;
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