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Oroná JD, Zorrilla SE, Peralta JM. Assessment of calcium alginate gels as wall materials for encapsulation systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2458-2466. [PMID: 37975168 DOI: 10.1002/jsfa.13131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 09/21/2023] [Accepted: 11/17/2023] [Indexed: 11/19/2023]
Abstract
BACKGROUND Calcium alginate gels are widely used to encapsulate active compounds. Some characteristic parameters of these gels are necessary to describe the release of active compounds through mechanistic mathematical models. In this work, transport and kinetics properties of calcium alginate gels were determined through simple experimental techniques. RESULTS The weight-average molecular weight (M ¯ w = 192 × 103 Da) and the fraction of residues of α-l-guluronic acid (F G = 0.356) of sodium alginate were determined by capillary viscometry and 1 H-nuclear magnetic resonance at 25 °C, respectively. Considering the half egg-box model, both values were used to estimate the molecular weight of calcium alginate asM g = 2.02 × 105 Da. An effective diffusion coefficient of water (D eff , w = 2.256 × 10-9 m2 s-1 ) in calcium alginate was determined using a diffusion cell at 37 °C. Finally, a kinetics constant of depolymerization (k m = 9.72 × 10-9 m3 mol-1 s-1 ) of calcium alginate was obtained considering dissolution of calcium to a medium under intestinal conditions. CONCLUSION The experimental techniques used are simple and easily reproducible. The obtained values may be useful in the design, production, and optimization of the alginate-based delivery systems that require specific release kinetics of the encapsulated active compounds. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jesica Daiana Oroná
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Universidad Nacional del Litoral-CONICET, Santa Fe, Argentina
| | - Susana Elizabeth Zorrilla
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Universidad Nacional del Litoral-CONICET, Santa Fe, Argentina
| | - Juan Manuel Peralta
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Universidad Nacional del Litoral-CONICET, Santa Fe, Argentina
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2
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Kulig D, Bobak Ł, Jarmoluk A, Szmaja A, Król-Kilińska Ż, Zimoch-Korzycka A. Effect of Chemical Degradation of Sodium Alginate on Capsaicin Encapsulation. Molecules 2023; 28:7844. [PMID: 38067573 PMCID: PMC10708439 DOI: 10.3390/molecules28237844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/23/2023] [Accepted: 11/28/2023] [Indexed: 12/18/2023] Open
Abstract
Capsaicin is known as an oily extract of paprika that is characterized by pungent taste and bioactivity. It also may cause irritation to the mouth and stomach which is why is so important to immobilize capsaicin on a carrier to prevent it. The usage of alginate oligomers, which has an antioxidant potential compared to alginate, is of benefit because it may be used in the immobilization of bioactive substances that are fragile to oxidation. The purpose of this study was to use sodium alginate oligomers as a coating material in the encapsulation process of paprika oleoresin. Alginate oligomers were produced by chemical degradation with hydrogen peroxide. The characteristics of the samples were obtained by measuring the viscosity, the contact angle of the surface, and the surface tension of solutions. The obtained solution of alginate oligomers served as the carrier material for the immobilization of capsaicin. Capsules were prepared by ionic gelation using a calcium chloride solution as a crosslinking agent. In this way, capsules without and with the core (capsaicin) were prepared and their ability to scavenge free radicals (DPPH) and iron-reducing properties (FRAP) were determined. The stability of the capsules was examined by thermal decomposition and under conditions of the gastric and small intestine, and capsaicin content was detected using high-performance liquid chromatography. It was found that alginate oligomers could be used in the encapsulation of bioactive compounds and the efficiency was above 80%. Capsule production from alginate oligomers affected their thermal stability. The use of alginate derivatives as a carrier increased the antioxidant properties of the finished product, as well as its ability to reduce iron ions. The use of alginate oligomers as a coating material prevented the active substance from being released too early in the conditions of the small intestine, prolonged the stability of the capsules, and supported their durability in gastric conditions.
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Affiliation(s)
| | | | | | | | | | - Anna Zimoch-Korzycka
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630 Wroclaw, Poland; (D.K.); (Ł.B.); (A.J.); (A.S.); (Ż.K.-K.)
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3
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Cortés-Camargo S, Román-Guerrero A, Alvarez-Ramirez J, Alpizar-Reyes E, Velázquez-Gutiérrez SK, Pérez-Alonso C. Microstructural influence on physical properties and release profiles of sesame oil encapsulated into sodium alginate-tamarind mucilage hydrogel beads. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023] Open
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4
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Constriction size retention criterion for calcium alginate microcapsules in granular materials. POWDER TECHNOL 2023. [DOI: 10.1016/j.powtec.2022.118034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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5
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Gottardo FM, Biduski B, Franco dos Santos L, Sena dos Santos J, Rodrigues LB, Ruschel dos Santos L. Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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6
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Perez-Palacios T, Ruiz-Carrascal J, Solomando JC, de-la-Haba F, Pajuelo A, Antequera T. Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment. Foods 2022; 11:3291. [PMID: 37431039 PMCID: PMC9601459 DOI: 10.3390/foods11203291] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/15/2022] [Accepted: 10/18/2022] [Indexed: 09/28/2023] Open
Abstract
Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. However, despite recent developments in the field, no specific review focusing on these topics has been published in the last few years. This work aimed to review the most recent developments in the microencapsulation of fish oil and natural antioxidant compounds. The impact of the wall material and the procedures on the quality of the microencapsulates were preferably evaluated, while their addition to foods has only been studied in a few works. The homogenization technique, the wall-material ratio and the microencapsulation technique were also extensively studied. Microcapsules were mainly analyzed for size, microencapsulation efficiency, morphology and moisture, while in vitro digestion, flowing properties, yield percentage and Fourier transform infrared spectroscopy (FTIR) were used more sparingly. Findings highlighted the importance of optimizing the most influential variables of the microencapsulation procedure. Further studies should focus on extending the range of analytical techniques upon which the optimization of microcapsules is based and on addressing the consequences of the addition of microcapsules to food products.
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Affiliation(s)
- Trinidad Perez-Palacios
- Meat and Meat Product University Institute (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
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7
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Advances in extrusion-dripping encapsulation of probiotics and omega-3 rich oils. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Somacal S, Somacal S, Pinto VS, de Deus C, Vendruscolo RG, de Almeida TM, Wager R, Mazutti MA, de Menezes CR. Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation. Food Res Int 2022; 152:110907. [DOI: 10.1016/j.foodres.2021.110907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 10/30/2021] [Accepted: 12/14/2021] [Indexed: 11/29/2022]
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9
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Huang YH, Salmon F, Kamble A, Xu AX, Michelon M, Leopercio BC, Carvalho MS, Frostad JM. Models for the mechanical characterization of core-shell microcapsules under uniaxial deformation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106762] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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10
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Bennacef C, Desobry-Banon S, Probst L, Desobry S. Advances on alginate use for spherification to encapsulate biomolecules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106782] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Cui T, Chen C, Jia A, Li D, Shi Y, Zhang M, Bai X, Liu X, Liu C. Characterization and human microfold cell assay of fish oil microcapsules: Effect of spray drying and freeze-drying using konjac glucomannan (KGM)-soybean protein isolate (SPI) as wall materials. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104542] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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12
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Gómez-Mascaraque LG, Martínez-Sanz M, Martínez-López R, Martínez-Abad A, Panikuttira B, López-Rubio A, Tuohy MG, Hogan SA, Brodkorb A. Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach. Curr Res Food Sci 2021; 4:354-364. [PMID: 34142096 PMCID: PMC8187937 DOI: 10.1016/j.crfs.2021.05.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 05/11/2021] [Accepted: 05/25/2021] [Indexed: 01/08/2023] Open
Abstract
The bioactivity and gelling properties of a carbohydrate-rich algal extract obtained from locally harvested Ascophyllum nodosum seaweed using a chemical-free approach were investigated for its potential interest in food applications. Physicochemical characterisation and compositional analysis of the extract, using FTIR, biochemical methods and monosaccharide analysis, confirmed the presence of alginates and fucoidans, although the main polysaccharide present in it was laminarin. Significant amounts of phenolic compounds (~9 mg phloroglucinol/100 mg sample) were also detected. As a result, the extract exhibited good antioxidant activity. It also showed promising prebiotic potential, promoting the growth of beneficial Lactobacillus sp. and Bifidobacteria sp. when compared with commercial prebiotics, but not that of pathogenic bacteria such as E. coli or P. aeruginosa. The gelling properties of the raw extract were explored to optimize hydrogel bead formation by external gelation in CaCl2 solutions. This was enhanced at neutral to alkaline pHs and high extract and CaCl2 concentrations. The mechanical strength, nano- and microstructure of the hydrogel beads prepared under optimised conditions were determined using compression tests, synchrotron small- and wide-angle X-ray scattering (SAXS/WAXS) and scanning electron microscopy (SEM). It was concluded that the raw algal extract at neutral pH had potential for use as a gelling agent, although further enrichment with alginate improved the mechanical properties of the obtained gels. The advantages and disadvantages of applying the non-purified algal extract in comparison with purified carbohydrates are discussed. Carbohydrate-rich extract from A. nodosum obtained using a chemical-free process. The algal extract exhibited in-vitro antioxidant and prebiotic properties. Beads were obtained by external gelation of the extract at neutral to alkaline pH. Enrichment with alginate improved the mechanical properties of the gels. Components of the extract acted as fillers, reducing structural changes upon drying.
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Key Words
- AAE, ascorbic acid equivalents
- ATR, attenuated total reflectance
- Algae
- BSA, bovine serum albumin
- FOS, fructooligosaccharides
- FTIR, Fourier transfrom infrared spectroscopy
- G, α-L-guluronic acid
- GOS, galactooligosaccharides
- Hydrogel
- M, β-D-mannuronic acid
- NCF, protein conversion factor
- OD, optical density
- PGE, phloroglucinol equivalents
- Polysaccharide
- SAXS
- SAXS, small-angle X-ray scattering
- SEM, scanning electron microscopy
- Seaweed
- TE, Trolox equivalents
- WAXS, wide-angle X-ray scattering
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Affiliation(s)
| | - Marta Martínez-Sanz
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
| | | | - Antonio Martínez-Abad
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
| | | | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
| | - Maria G Tuohy
- School of Natural Sciences, National University of Ireland, Galway, Ireland
| | - Sean A Hogan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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13
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Velázquez-Gutiérrez S, Alpizar-Reyes E, Guadarrama-Lezama A, Báez-González J, Alvarez-Ramírez J, Pérez-Alonso C. Influence of the wall material on the moisture sorption properties and conditions of stability of sesame oil hydrogel beads by ionic gelation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Abraham RE, Su P, Puri M, Raston CL, Zhang W. Release of encapsulated bioactives influenced by alginate viscosity under in-vitro gastrointestinal model. Int J Biol Macromol 2021; 170:540-548. [PMID: 33359256 DOI: 10.1016/j.ijbiomac.2020.12.143] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 12/13/2020] [Accepted: 12/17/2020] [Indexed: 01/25/2023]
Abstract
The physicochemical properties of alginate can affect the release profile of encapsulated bioactives, but this is poorly understood. The influence of alginate viscosity (low- A1, medium- A2 and high- A3) and molecular weight (kDa) on the release of encapsulated bioactives (seaweed and spirulina powder) was investigated in an in-vitro gastrointestinal (GSI) model. Beads encapsulated with A2 at 1% (w/v) have overall higher release of bioactives (protein, phlorotannins and antioxidants) but A3 at 0.5% (w/v) was able to release and absorb similar amount of bioactives with ~10% difference with A2. The relative release of protein, phlorotannins and antioxidant was 96%, 111% and 43% respectively from A2 in gastric digestion. In contrast, protein (165%) and phlorotannins (234%) release was highest from A3 in intestinal phase. These results establish the importance of physicochemical properties of the encapsulating matrix on water retention capacity and their interaction with bioactive material to release into the system.
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Affiliation(s)
- Reinu E Abraham
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Bedford Park, South Australia 5042, Australia
| | - Peng Su
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Bedford Park, South Australia 5042, Australia
| | - Munish Puri
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Bedford Park, South Australia 5042, Australia
| | - Colin L Raston
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia 5042, Australia.
| | - Wei Zhang
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Bedford Park, South Australia 5042, Australia.
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15
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Mehdizadeh A, Shahidi SA, Shariatifar N, Shiran M, Ghorbani-HasanSaraei A. Evaluation of Chitosan-zein Coating Containing Free and Nano-encapsulated Pulicaria gnaphalodes (Vent.) Boiss. Extract on Quality Attributes of Rainbow Trout. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1855688] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Abbas Mehdizadeh
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Seyed-Ahmad Shahidi
- Medicinal Plants Research Center, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, Division of Food Safety and Hygiene, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohamadreza Shiran
- The Health of Plant and Livestock Products Research Center, Mazandaran University of Medical Sciences, Sari, Iran
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16
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Abdin M, Salama MA, Riaz A, Akhtar HMS, Elsanat SY. Enhanced the entrapment and controlled release of
Syzygium cumini
seeds polyphenols by modifying the surface and internal organization of Alginate‐based microcapsules. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15100] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Mohamed Abdin
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- Food Technology Research Institute, Agriculture Research Center Giza Egypt
| | | | - Asad Riaz
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | | | - Samir Youssef Elsanat
- Food Technology Department, Faculty of Agriculture Kafrelsheikh University Kafrelshiekh Egypt
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17
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Morrish C, Teimouri S, Istivan T, Kasapis S. Molecular characterisation of hot moulded alginate gels as a delivery vehicle for the release of entrapped caffeine. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106142] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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18
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Blend of renewable bio-based polymers for oil encapsulation: Control of the emulsion stability and scaffolds of the microcapsule by the gummy exudate of Prosopis nigra. Eur Polym J 2020. [DOI: 10.1016/j.eurpolymj.2020.109991] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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19
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Feltre G, Sartori T, Silva KFC, Dacanal GC, Menegalli FC, Hubinger MD. Encapsulation of wheat germ oil in alginate-gelatinized corn starch beads: Physicochemical properties and tocopherols' stability. J Food Sci 2020; 85:2124-2133. [PMID: 32579742 DOI: 10.1111/1750-3841.15316] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 04/13/2020] [Accepted: 05/06/2020] [Indexed: 11/27/2022]
Abstract
Microencapsulation by production of polymer beads from ionic gelation is a useful method to improve the stability of nutritional compounds. Wheat germ oil is a nutritional source of unsaturated fatty acids and phytonutrients, such as tocopherols (α and β), phytosterols, carotenoids, and phenolic compounds. This work studied the development of alginate-starch beads over the stability of encapsulated wheat germ oil. The beads contained sodium alginate and gelatinized corn starch in proportions of 2:0, 1:1, 1:2, and 1:4. The addition of small amounts (1:1) of gelatinized starch in the alginate emulsions improved the physicochemical properties and stability during storage. The emulsions had oil droplets with mean sizes ranging from 4.5 to 12.2 µm. The 1:1 samples showed more disperse oil droplets, explained by the molecular interaction between the starch chains and oil. The encapsulation efficiency was higher than 91%, and the beads' mean diameters were between 383.22 and 797.45 µm. The proportion of 1:1 alginate-starch also enhanced the beads' microstructures, avoiding oil oxidation. Six days accelerated stability (65 °C) evidenced higher tocopherols amounts (0.66 mg/g oil) and a lower oxidation (2.52 meq.O2 /kg oil) for the 1:1 samples compared to the remained samples. PRACTICAL APPLICATION: Alginate-gelatinized corn starch beads loaded with wheat germ oil can be used as an ingredient in functional food products for the enrichment of nutrients. The use of starch decreased the oil oxidation and the loss of tocopherols during storage, indicating that the quality of the wheat germ oil will be desirable for longer durations of food storage.
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Affiliation(s)
- Gabriela Feltre
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Tanara Sartori
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Klycia F C Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Gustavo C Dacanal
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, 13635-900, Brazil
| | - Florencia C Menegalli
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Miriam D Hubinger
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
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20
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Feltre G, Almeida FS, Sato ACK, Dacanal GC, Hubinger MD. Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility. Food Res Int 2020; 132:109069. [DOI: 10.1016/j.foodres.2020.109069] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 02/02/2020] [Accepted: 02/02/2020] [Indexed: 12/20/2022]
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21
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Miranda-Linares V, Quintanar-Guerrero D, Del Real A, Zambrano-Zaragoza M. Spray-drying method for the encapsulation of a functionalized ingredient in alginate-pectin nano- and microparticles loaded with distinct natural actives: Stability and antioxidant effect. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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22
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Fu J, Song L, Liu Y, Bai C, Zhou D, Zhu B, Wang T. Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2774-2781. [PMID: 32020617 DOI: 10.1002/jsfa.10309] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 01/20/2020] [Accepted: 02/04/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Spray-dried docosahexaenoic acid algae oil (DHA AO) microcapsules were prepared using whey protein isolate and glucose syrup (WPI + GS), or sodium starch octenylsuccinate and glucose syrup (SSOS + GS), or whey protein isolate and lactose (WPI + L). The effect of the formulations on encapsulation properties, oxidative protection and in vitro oil release pattern of the resulting microencapsulates was investigated. RESULTS A high encapsulation efficiency of over 98% of DHA AO was obtained for microcapsules with all three wall materials. Among the wall materials, SSOS + GS exhibited a better micro-particulation ability reflected by more uniform size and smoother surface of the formed microcapsules and no agglomerates. DHA AO microcapsules with all the wall materials showed good protection of the oil from oxidation during storage with an increasing order of WPI + GS, SSOS + GS and WPI + L. Moreover, microencapsulation significantly increased the release of DHA AO in the intestinal phase of the in vitro digestion process with an increasing order of SSOS + GS, WPI + GS and WPI + L, indicating the increased stability of the oil in the highly acidic gastric environment and the enhanced lipid digestibility in the small intestine. CONCLUSIONS The results suggest that it is possible to transform a highly oxidizable liquid functional food ingredient such as DHA AO into a stable and easy-to-handle solid powder through spray drying with properly selected wall materials. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jingjing Fu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Liang Song
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Yunhang Liu
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Changjun Bai
- Qingdao Seawit Life Science Co. Ltd, Qingdao, PR China
| | | | - Beiwei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Tong Wang
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
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23
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Dima C, Assadpour E, Dima S, Jafari SM. Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems. Compr Rev Food Sci Food Saf 2020; 19:954-994. [DOI: 10.1111/1541-4337.12547] [Citation(s) in RCA: 96] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 01/07/2020] [Accepted: 01/24/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering“Dunarea de Jos” University of Galati Galati Romania
| | - Elham Assadpour
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Stefan Dima
- Faculty of Science and Environment“Dunarea de Jos” University of Galati Galati Romania
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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