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Xia S, Wang Q, Rao Z, Lei X, Zhao J, Lei L, Ming J. High internal phase pickering emulsions stabilized by zein/whey protein nanofibril complexes: Preparation and lycopene loading. Food Chem 2024; 452:139564. [PMID: 38718455 DOI: 10.1016/j.foodchem.2024.139564] [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: 11/20/2023] [Revised: 04/15/2024] [Accepted: 05/03/2024] [Indexed: 06/01/2024]
Abstract
High internal phase Pickering emulsions (HIPPEs) prepared from natural polymers have attracted much attention in the food manufactures. However, single zein-stabilized HIPPEs are poorly stable and prone to flocculation near the isoelectric point. To address this issue, in this study, zein and whey protein nanofibrils (WPN) complex nanoparticles (ZWNPs) were successfully prepared using a pH-driven method, and ZWNPs were further used as HIPPEs stabilizers. The results showed that zein and WPN were combined together through hydrogen bonding and hydrophobic interaction to form ZWNPs, and the HIPPEs stabilized by ZWNPs had excellent stability, which could effectively protect the internally encapsulated lycopene and improve the bioaccessibility of lycopene. In conclusion, this study provides a new strategy for the preparation of stable hydrophobic protein-based HIPPEs, represented by zein.
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Affiliation(s)
- Shasha Xia
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Qiming Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zhenan Rao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiaojuan Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, People's Republic of China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, People's Republic of China.
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2
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Pereira SL, Morgado CMA, Campos AJD, Devilla IA, Alves SMDF. Transforming the preservation of tomato derivatives: Innovations in packaging and storage. Heliyon 2024; 10:e32545. [PMID: 38961955 PMCID: PMC11219487 DOI: 10.1016/j.heliyon.2024.e32545] [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: 12/14/2023] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 07/05/2024] Open
Abstract
The production and consumption of vegetables, such as tomatoes, have been growing in recent years, due to the combination of several factors, such as market demand, investment in research, education and awareness about health benefits, as well as government incentives and improvements in cultivation technology. The combination of these factors results in an increasing demand for products that offer health benefits, such as tomatoes rich in antioxidants, which help combat free radicals in cells. To maintain most of the nutritional and sensory properties characteristic of the fresh product, it is important to identify the parameters that will help in maintenance. Thus, the study aims to characterize the influence of different packages and storage times with the variables of tomato. The experiment examined the storage of two tomato derivatives (atomized tomato and chips) using various packaging types and storage durations. It utilized a factorial design (2 × 4) with an extra control treatment, comprising 3 replications. Packaging options included low-density polyethylene plastic bags and laminated plastic bags with aluminum foil, while storage durations ranged from 10 to 40 days. Parameters related to color (°Hue and chroma), flavor (pH, titratable acidity, soluble solids, and maturation index), and bioactive compounds (lycopene and β-carotene) of two tomato derivatives (atomized tomato and chips) were analyzed. After the analyzes, it was observed that the transparent package was the one that allowed the best conservation among the studied variables of the atomized tomato derivative, the same happened for the laminated packaging for the derivative chips. Regarding storage time, 20 days showed the best results regarding the conservation of flavor and bioactive compounds.
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Affiliation(s)
- Sielly Lobo Pereira
- State University of Goias, Campus Central, Rodovia BR 153, km 99, Anápolis, GO, CEP, 75132-903, Brazil
| | | | - André José de Campos
- State University of Goias, Campus Central, Rodovia BR 153, km 99, Anápolis, GO, CEP, 75132-903, Brazil
| | - Ivano Alessandro Devilla
- State University of Goias, Campus Central, Rodovia BR 153, km 99, Anápolis, GO, CEP, 75132-903, Brazil
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3
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Li Z, Yu F. Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension. Foods 2023; 12:3121. [PMID: 37628120 PMCID: PMC10453541 DOI: 10.3390/foods12163121] [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: 07/14/2023] [Revised: 08/11/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
In recent years, there has been increasing concern about the safety of additives used to extend the shelf-life of food products. As a result, lycopene, a natural phytochemical compound, has attracted attention, as it has been demonstrated to be a potential alternative to traditional artificial antioxidants, with significant health benefits when applied to food preservation. Based on this, this review introduces the specific forms of lycopene currently used as an antioxidant in foods, both in its naturally occurring forms in fruits and vegetables and in artificially added forms involving technologies such as composite coating, active film packaging, emulsion, and microcapsules. In addition, it also provides a comprehensive summary of the effects and progress of lycopene in the preservation of different types of food products, such as meat, seafood, oil, dairy products, fruits, and vegetables, in the last decade. At last, it also points out the limitations of lycopene, including its insolubility in water, dark color, and high sensitivity to heat or light, as well as the potential solutions to load lycopene on suitable carriers, such as combining lycopene with antimicrobial substances or other actives, in order to broaden its applications as an antioxidant in future foods.
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Affiliation(s)
- Zhixi Li
- Haide College, Ocean University of China, Qingdao 266100, China;
| | - Fanqianhui Yu
- Haide College, Ocean University of China, Qingdao 266100, China;
- Department of Computer Science and Technology, Ocean University of China, Qingdao 266100, China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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4
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Milivojević M, Popović A, Pajić-Lijaković I, Šoštarić I, Kolašinac S, Stevanović ZD. Alginate Gel-Based Carriers for Encapsulation of Carotenoids: On Challenges and Applications. Gels 2023; 9:620. [PMID: 37623075 PMCID: PMC10454207 DOI: 10.3390/gels9080620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/22/2023] [Accepted: 07/25/2023] [Indexed: 08/26/2023] Open
Abstract
Sodium alginate is one of the most interesting and the most investigated and applied biopolymers due to its advantageous properties. Among them, easy, simple, mild, rapid, non-toxic gelation by divalent cations is the most important. In addition, it is abundant, low-cost, eco-friendly, bio-compatible, bio-adhesive, biodegradable, stable, etc. All those properties were systematically considered within this review. Carotenoids are functional components in the human diet with plenty of health benefits. However, their sensitivity to environmental and process stresses, chemical instability, easy oxidation, low water solubility, and bioavailability limit their food and pharmaceutical applications. Encapsulation may help in overcoming these limitations and within this review, the role of alginate-based encapsulation systems in improving the stability and bioavailability of carotenoids is explored. It may be concluded that all alginate-based systems increase carotenoid stability, but only those of micro- and nano-size, as well as emulsion-based, may improve their low bioaccessibility. In addition, the incorporation of other biopolymers may further improve encapsulation system properties. Furthermore, the main techniques for evaluating the encapsulation are briefly considered. This review critically and profoundly explains the role of alginates in improving the encapsulation process of carotenoids, suggesting the best alternatives for those systems. Moreover, it provides a comprehensive cover of recent advances in this field.
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Affiliation(s)
- Milan Milivojević
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Aleksandra Popović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Ivana Pajić-Lijaković
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Ivan Šoštarić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Stefan Kolašinac
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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5
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Sun H, Huang Y, Chen Y, Liu X, Leng X. Effects of curcumin, phycocyanin, or modified lycopene colorants on the physicochemical and sensory properties of whey protein-cellulose nanocrystal packaging films. Food Chem 2023; 412:135541. [PMID: 36746069 DOI: 10.1016/j.foodchem.2023.135541] [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: 09/26/2022] [Revised: 01/07/2023] [Accepted: 01/19/2023] [Indexed: 01/29/2023]
Abstract
To utilize natural hydrophobic/hydrophilic colorants to manufacture good quality and attractive packaging films, we investigated the effects of natural colorants (curcumin, phycocyanin, modified lycopene, and their mixed colorants) on the physicochemical and sensory properties of whey protein isolate-cellulose nanocrystal packaging film. Owing to the improvement in hydrophobicity and spatial density, moisture content (MC) and water vapor permeability (WVP) of films containing curcumin were reduced by 16.91% and 8.49%, respectively, in contrast to that, MC and WVP increased by 10.75% and 4.09%, respectively, in film containing modified lycopene. Mechanical testing, infrared spectra, and X-ray diffraction revealed the retention of structural properties of protein matrix. Rate-All-That-Apply evaluation indicated that films containing colorants enriched tactile and visual sensory characteristics. The eye tracking testing of packed foods showed that preferential attraction depends on the color of the food itself. Thus, a consumer-oriented multi-colored packaging film with good performance was achieved.
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Affiliation(s)
- Hongbo Sun
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Yue Huang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Yuying Chen
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Xinnan Liu
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Xiaojing Leng
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China.
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6
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Chasquibol N, Gonzales BF, Alarcón R, Sotelo A, Gallardo G, García B, Pérez-Camino MDC. Co-Microencapsulation of Sacha Inchi ( Plukenetia huayllabambana) Oil with Natural Antioxidants Extracts. Foods 2023; 12:foods12112126. [PMID: 37297371 DOI: 10.3390/foods12112126] [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: 04/01/2023] [Revised: 05/01/2023] [Accepted: 05/06/2023] [Indexed: 06/12/2023] Open
Abstract
Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, and elderberry fruit (Sambucus peruviana). Gum Arabic and the ternary combination of gum Arabic (GA) + maltodextrin (MD) + whey protein isolate (WPI) at different formulations were used as coating materials for the encapsulation process using spray-drying. The moisture content, particle size distribution and morphology, total phenolic content, antioxidant activity, fatty acid and sterol composition, oxidative stability, and shelf-life were evaluated. Co-microcapsules of sacha inchi (P. huayllabambana) oil with camu camu skin extract (CCSE) at 200 ppm encapsulated with GA + MD + WPI had the highest total polyphenol content (4239.80 µg GAE/g powder), antioxidant activity (12,454.00 µg trolox/g powder), omega-3 content (56.03%), β-sitosterol (62.5%), greater oxidative stability (Oxidation Onset temperature of 189 °C), higher shelf-life (3116 h), and smaller particle sizes (6.42 μm). This research enhances the knowledge to obtain microcapsules containing sacha inchi (P. huayllabambana) oil with natural antioxidant extracts that could be used for the development of functional foods. Further research is needed to study the potential interactions and their influence between the bioactive components of the microcapsules and the challenges that may occur during scale-up to industrial production.
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Affiliation(s)
- Nancy Chasquibol
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru
| | - Billy Francisco Gonzales
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru
| | - Rafael Alarcón
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru
| | - Axel Sotelo
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru
| | - Gabriela Gallardo
- Instituto Nacional de Tecnología Agropecuaria (INTA), Gabriel de Aristizabal, B1686 William C. Morris, Buenos Aires C1033AAE, Argentina
| | - Belén García
- Instituto de la Grasa-Consejo Superior de Investigaciones Científicas, Campus Universidad Pablo de Olavide Ed. 46, Crtra. Sevilla-Utrera km 1, 41013 Sevilla, Spain
| | - María Del Carmen Pérez-Camino
- Instituto de la Grasa-Consejo Superior de Investigaciones Científicas, Campus Universidad Pablo de Olavide Ed. 46, Crtra. Sevilla-Utrera km 1, 41013 Sevilla, Spain
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7
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Lan T, Qian S, Song T, Zhang H, Liu J. The chromogenic mechanism of natural pigments and the methods and techniques to improve their stability: A systematic review. Food Chem 2023; 407:134875. [PMID: 36502728 DOI: 10.1016/j.foodchem.2022.134875] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/01/2022] [Accepted: 11/03/2022] [Indexed: 11/13/2022]
Abstract
Pigments have become a very important part of food research, not only adding sensory properties to food, but also providing functional properties to the food system. In this paper, we review the source, structure, modification, encapsulation and current status of the three main types of natural pigments that have been studied in recent years: polyphenolic flavonoids, tetraterpenoids and betaines. By examining the modification of pigment, the improvement of their stability and the impact of new food processing methods on the pigments, a deeper understanding of the properties and applications of the three pigments is gained, the paper reviews the research status of pigments in order to promote their further research and provide new innovations and ideas for future research in this field.
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Affiliation(s)
- Tiantong Lan
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Tingyu Song
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
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8
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Oro CED, Paroul N, Mignoni ML, Zabot GL, Backes GT, Dallago RM, Tres MV. Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials. FOOD SCI TECHNOL INT 2023; 29:255-265. [PMID: 34939457 DOI: 10.1177/10820132211068979] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There are many blackberry cultivars in Brazil; however, the characteristics and applications of the Cherokee cultivar have not yet been widely studied. For this reason, this research investigated the behaviour of maltodextrin (MD), gum Arabic (GA), and pectin (PEC), as carriers combined in different proportions (20% MD, 15% MD + 5% GA, 15% MD + 5% PEC), on encapsulation of Cherokee blackberry pulp extract obtained by freeze-drying. The results of moisture content (2.73-3.36%), water activity (aw) (0.11-0.15), solubility (52.40-54.11%), hygroscopicity (17.59-21.11%), colour (hue 0.24-0.32), retention of anthocyanins (51.55-60.53%), total phenolic compounds (39.72-70.73 mg GAE/100g), antioxidant activity at 25 mg/mL (77.89-80.02%), IC50 (12.26-14.53), simulated in vitro digestion and morphology were discussed. Concerning morphology, blackberry powders had irregular structures and amorphous structures. Comparatively, the best results were obtained for MD-GA. MD-GA presented the highest content of phenolic compounds (70.73 ± 1.84 mg GAE/100g) and antioxidant activity (80.02%), as well as the lowest IC50 value (12.26). In general, all powders showed an increase in phenolic compounds during in vitro digestion, because of the pH conditions and digestive enzymes present in the simulated digestive fluid. This result shows that the wall material provides protection, since the blackberry rich extract (RE) showed degradation of phenolic compounds in in vitro digestion. In this sense, freeze-drying is a suitable technique for the encapsulation of Cherokee blackberry pulp extract.
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Affiliation(s)
| | - Natalia Paroul
- Department of Food Engineering, 37890URI Erechim, Brazil
| | | | - Giovani L Zabot
- Laboratory of Agroindustrial Processes Engineering (LAPE), 28118Federal University of Santa Maria, Brazil
| | | | | | - Marcus V Tres
- Laboratory of Agroindustrial Processes Engineering (LAPE), 28118Federal University of Santa Maria, Brazil
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9
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Anisuzzaman SM, G. Joseph C, Ismail FN. Influence of Carrier Agents Concentrations and Inlet Temperature on the Physical Quality of Tomato Powder Produced by Spray Drying. PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY 2023. [DOI: 10.47836/pjst.31.3.15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
Abstract
The study aims to obtain spray-dried tomato powders with a high and effective product yield and enhanced powder quality. The experiment for this investigation entailed the use of several carrier agents, which were maltodextrin (MD) of 4-7 dextrose equivalents (DE), MD of 10-12 DE, and gum Arabic (GA), each in varied concentrations of 5% and 10% with spray drying inlet temperatures of 140°C, 150°C, and 160°C. Powder yield, bulk density, hygroscopicity, moisture content, water solubility, water absorption, color properties, particle size, and powder morphology were all evaluated in spray-dried tomato powders. The results revealed that the stability of the tomato powder is considerably better at high temperatures and concentrations (at 10%, 160oC), with MD 4-7 DE being the best carrier agent among the three tested carrier agents. According to the powder analysis, the product has a moisture content of 3.17 ± 0.29%, the highest yield percentage of 32.1%, a low bulk density of 0.2943 ± 0.01 g/cm3, the lowest hygroscopicity at 5.67± 0.58 %, a high water solubility index (WSI) at 89.98 ± 1.25%, a low water absorption index (WAI) at 6.22 ± 0.22%, an intermediate particle size of 24.73 µm, and color L*, a*,b* values at 31.59 ± 0.03, 11.62 ± 0.08 and 13.32 ± 0.12. The result showed that at higher temperatures and higher concentrations, the powder characteristics are more likely to have a higher yield, WSI, and larger particle size, as well as lower bulk density, hygroscopicity, moisture content, WAI, and color index.
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Montoya-Yepes DF, Jiménez-Rodríguez AA, Aldana-Porras AE, Velásquez-Holguin LF, Méndez-Arteaga JJ, Murillo-Arango W. Starches in the encapsulation of plant active ingredients: state of the art and research trends. Polym Bull (Berl) 2023. [DOI: 10.1007/s00289-023-04724-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Abstract
AbstractAs a natural polymer, starches and their derivatives have received widespread attention in the cosmetic and pharmaceutical industries, particularly for their use as a coating material. In this sense, as an encapsulating agent, starches stand out, considering the number of compounds that they can trap. Additionally, they provide a nutritional contribution and may improve acceptance by patients. As such, this type of material may serve as an alternative to overcome gaps such as loss of activity of the active principles, low assimilation, or deterioration under environmental and physiological conditions. In this paper, we aim to present the state of the art and research trends on the use of starch as a wall material for the encapsulation of active principles of plant origin. It was found that the most-encapsulated active principles are essential oils and polyphenols; native or modified starches are typically used, either as the sole wall material or in combination with other polymers; and the most widely used methodology is spray drying. The reviewed studies indicate the potential of starches for their use in active ingredient encapsulation processes, improving their viability and expanding their range of applications in different industries, as well as showing a clearly increasing publication trend over the last 10 years.
Graphical abstract
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11
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Teodorescu AA, Milea ȘA, Păcularu-Burada B, Nistor OV, Andronoiu DG, Râpeanu G, Stănciuc N. Customized Technological Designs to Improve the Traditional Use of Rosa canina Fruits in Foods and Ingredients. PLANTS (BASEL, SWITZERLAND) 2023; 12:754. [PMID: 36840102 PMCID: PMC9965989 DOI: 10.3390/plants12040754] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 01/26/2023] [Accepted: 02/06/2023] [Indexed: 06/18/2023]
Abstract
The rosehip fruits from Romanian spontaneous flora were valorized in three different customized variants, including jellified products, juices, and a nutraceutical. Prior to the technological design, the rosehip samples were characterized for individual polyphenolic content. The samples (non)-enzymatically treated showed epicatechin as the major compound, whereas the enzymatic treatment enhanced the extraction of quercetin (40.23 ± 0.48 mg/100 g DW extract), gallic acid (9.74 ± 0.24 mg/100 g DW extract), and kaempferol. Different ratios and types of sugars were added to obtain jellified products, leading to a significantly different bioactive profile. The sugar-free and steviol samples showed the highest content in carotenoids (89.36 ± 0.06 mg/g dry weight (DW) and 39.22 ± 1.16 mg/g DW, respectively), leading to the highest antioxidant activity (8.19 ± 0.80 mMol Trolox/g DW and 20.16 ± 0.31 mMol Trolox/g DW, respectively). The gelling capacity increased with the increase in sugar content. The enzymatically treated rosehip fruit pulp was mixed in various ratios with apple juice, followed by pasteurization. The polyphenolic content was approximately two times higher in the blended juices (20.75 ± 1.40 mg gallic acid equivalents (GAE)/100 mL). The overall impression highlighted the preferences of panelists for sugar-free products, whereas adding apple juice significantly influenced their preferences. The fresh pulp was enhanced with pectin, followed by inoculation with Lactobacillus acidophilus, and freeze-dried showed satisfactory cell viability (approximately 7 log CFU/g DW), whereas an antidiabetic, anti-tyrosinase and anti-obesity potential of the powder was suggested. Our results provide enough evidence for customized processing of rosehip fruits in foods and nutraceuticals as a response to consumers' choices, highlighting the bioactive compounds and nutrient contents, whereas selected in vitro health-related evidence was suggested.
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12
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Rosales-Chimal S, Navarro-Cortez RO, Bello-Perez LA, Vargas-Torres A, Palma-Rodríguez HM. Optimal conditions for anthocyanin extract microencapsulation in taro starch: Physicochemical characterization and bioaccessibility in gastrointestinal conditions. Int J Biol Macromol 2023; 227:83-92. [PMID: 36535350 DOI: 10.1016/j.ijbiomac.2022.12.136] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/28/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
This research aims to find the optimal conditions for the encapsulation of anthocyanin extract using taro starch to increase the retention of active compounds (RAC), drying yield (DY), antioxidant activity, stability, and bioaccessibility. The microencapsulation is carried out in a spray dryer, and the process is optimized using response surface method (RSM), applying starch concentration and inlet air temperature as independent parameters. Optimized microcapsules (OM) are obtained with solids concentration of 20.9 % and inlet temperature of 125 °C as optimal conditions. Drying yield (70.1 %), moisture content (5.2 %), water activity (0.211), phenolic compound content (797.8 mg GAE/g), anthocyanins (469.4 mg CE3G/g), ABTS (116.2 mg AAE/g) and DPPH (104.4 mg AAE/g) are analyzed through RSM. Retention percentage in OM show values of 60 % in bioactive compounds up to four weeks of storage under accelerated storage conditions. Bioaccessibility of OM is 10 % higher than that observed in the extract without encapsulation during gastrointestinal digestion. The results in this study show that OM made with taro starch and obtained with RSM effectively protect through digestion and ensure bioactive compound stability during storage.
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Affiliation(s)
- Sylvia Rosales-Chimal
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico
| | - Ricardo O Navarro-Cortez
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico
| | - Luis A Bello-Perez
- Instituto Politécnico Nacional, CEPROBI, Km 6 Carr. Yautepec-Jojutla, Calle Ceprobi No. 8, Apartado Postal 24, Yautepec 62731, Mexico
| | - Apolonio Vargas-Torres
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico
| | - Heidi M Palma-Rodríguez
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico.
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13
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Jafari S, Jafari SM, Ebrahimi M, Kijpatanasilp I, Assatarakul K. A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: Characterization, food application and in vitro gastrointestinal digestion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108068] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Li Y, Cui Z, Hu L. Recent technological strategies for enhancing the stability of lycopene in processing and production. Food Chem 2022; 405:134799. [DOI: 10.1016/j.foodchem.2022.134799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/19/2022] [Accepted: 10/26/2022] [Indexed: 11/05/2022]
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15
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The scavenging activity of encapsulated EBN hydrolysates using different combinations of polysaccharides as wall material by spray drying. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102503] [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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16
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Zhao M, Cao W, Li L, Ren A, Ang Y, Chen J, Bhandari B, Wang Z, Ren X, Ren G, Duan X. Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules. Front Nutr 2022; 9:1007863. [PMID: 36185648 PMCID: PMC9515985 DOI: 10.3389/fnut.2022.1007863] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 08/23/2022] [Indexed: 11/13/2022] Open
Abstract
The flavonoids in Cornus officinalis (CO) have various pharmacological activities, however, the flavonoid instability limits its application in food and pharmaceutical industries. In this study, Cornus officinalis flavonoid (COF) microcapsules were prepared by using a combination of whey isolate protein (WPI), soy isolate protein (SPI), gelatin (GE), and maltodextrin (MD) as wall materials, respectively. Meanwhile, the encapsulation efficiency, solubility, color, particle size, thermal stability and microstructure as well as the antioxidant capacity of microcapsules were assessed. When the protein/MD ratio was 3:7, three kinds of combined wall materials realized high encapsulation efficiency (96.32–98.24%) and water solubility index (89.20–90.10%). Compared with other wall material combinations, the microcapsules with WPI-MD wall ratio at 3:7 had lower particle size (7.17 μm), lower moisture content (6.13%), higher encapsulation efficiency (98.24%), better water solubility index (90.1%), higher thermal stability (86.00°C), brightness L* (67.84) and higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity (6.98 mgVc/g), and better flowability. Results suggested that WPI and MD could be better wall materials applied in encapsulating COF.
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Affiliation(s)
- Mengyue Zhao
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Cao
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- *Correspondence: Weiwei Cao
| | - Linlin Li
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Aiqing Ren
- Department of Food Science, Institute of Food Research, Hezhou University, Hezhou, China
- Aiqing Ren
| | - Yuan Ang
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Junliang Chen
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Bhesh Bhandari
- Department of ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Zhe Wang
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xing Ren
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Xu Duan
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17
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Ilie GI, Milea ȘA, Râpeanu G, Cîrciumaru A, Stănciuc N. Sustainable Design of Innovative Kiwi Byproducts-Based Ingredients Containing Probiotics. Foods 2022; 11:foods11152334. [PMID: 35954100 PMCID: PMC9368325 DOI: 10.3390/foods11152334] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 07/29/2022] [Accepted: 08/02/2022] [Indexed: 12/21/2022] Open
Abstract
Industrial processing of kiwifruits generates a large quantity of byproducts, estimated to be one million tons per year. The resulting byproducts are rich sources of bioactive components that may be used as additives, hence minimizing economic and environmental issues. In this study, kiwifruit byproducts were used to develop added-value food-grade ingredients containing probiotics. The byproducts were divided into peels and pomace. Both residues were inoculated with a selected strain of probiotic (Lacticaseibacillus casei 431®), and two variants were additionally enhanced with prebiotic sources (buckwheat and black rice flours). The inoculated powders were obtained by freeze-drying, and the final ingredients were coded as KP (freeze-dried kiwi peels), KBR (freeze-dried kiwi pomace and black rice flour), KPB (freeze-dried kiwi pomace and buckwheat flour), and KPO (freeze-dried kiwi pomace). The phytochemical profile was assessed using different spectrophotometric methods, such as the determination of polyphenols, flavonoids, and carotenoids. The kiwi byproduct-based formulations showed a polyphenolic content varying from 10.56 ± 0.30 mg AGE/g DW to 13.16 ± 0.33 mg AGE/g, and the survival rate of lactic acid bacteria after freeze-drying ranged from 73% to 88%. The results showed an increase in total flavonoid content from the oral to gastric environment and controlled release in the intestinal environment, whereas a maximum survival rate of probiotics at the intestinal end stage was 48%. The results of SEM and droplet size measurements revealed vesicular and polyhedral structures on curved surfaces linked by ridge sections. The CIEL*a*b* color data were strongly associated with the particular pigment in kiwi pulp, as well as the color of the additional flour. Finally, the ingredients were tested in protein bars and enhanced the value of the final food product regarding its phytochemical and probiotic content.
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Affiliation(s)
- Gheorghe-Ionuț Ilie
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galați, Romania
| | - Ștefania-Adelina Milea
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galați, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galați, Romania
| | - Adrian Cîrciumaru
- Cross-Border Faculty, Dunarea de Jos University of Galati, 800201 Galați, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galați, Romania
- Correspondence:
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18
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Corrêa-Filho LC, Santos DI, Brito L, Moldão-Martins M, Alves VD. Storage Stability and In Vitro Bioaccessibility of Microencapsulated Tomato (Solanum Lycopersicum L.) Pomace Extract. Bioengineering (Basel) 2022; 9:bioengineering9070311. [PMID: 35877362 PMCID: PMC9312032 DOI: 10.3390/bioengineering9070311] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 07/09/2022] [Accepted: 07/12/2022] [Indexed: 11/30/2022] Open
Abstract
Tomato pomace is rich in carotenoids (mainly lycopene), which are related to important bioactive properties. In general, carotenoids are known to react easily under environmental conditions, which may create a barrier in producing stable functional components for food. This work intended to evaluate the storage stability and in vitro release of lycopene from encapsulated tomato pomace extract, and its bioaccessibility when encapsulates were incorporated in yogurt. Microencapsulation assays were carried out with tomato pomace extract as the core material and arabic gum or inulin (10 and 20 wt%) as wall materials by spray drying (160 and 200 °C). The storage stability results indicate that lycopene degradation was highly influenced by the presence of oxygen and light, even when encapsulated. In vitro release studies revealed that 63% of encapsulated lycopene was released from the arabic gum particles in simulated gastric fluid, whereas for the inulin particles, the release was only around 13%. The feed composition with 20% inulin showed the best protective ability and the one that enabled releasing the bioactives preferentially in the intestine. The bioaccessibility of the microencapsulated lycopene added to yogurt increased during simulated gastrointestinal digestion as compared to the microencapsulated lycopene alone. We anticipate a high potential for the inulin microparticles containing lycopene to be used in functional food formulations.
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19
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A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking. Foods 2022; 11:foods11142038. [PMID: 35885281 PMCID: PMC9319178 DOI: 10.3390/foods11142038] [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: 06/12/2022] [Revised: 07/03/2022] [Accepted: 07/07/2022] [Indexed: 11/17/2022] Open
Abstract
Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new assortments of ready-to-eat products, considering their nutritional characteristics. Hence, this study aimed to process free sugar pumpkin and quince puree using a combination of freezing (−15 °C) and cooking at 95 °C for 20 min. Four variants of purees were obtained by using different combinations between pumpkin and quince (pumpkin puree, quince puree, and pumpkin and quince puree in ratios of 1:1 and 3:1). The samples were characterized in terms of complex interconnected analysis, which could provide further information for the added-value products. Thus, highest values of β-carotene content were attributed to pumpkin puree (P −5.34 ± 0.05 mg/g DW) and pumpkin and quince puree 3:1 (PQ 3:1 −3.78 ± 0.014 mg/g DW). These findings are also supported by the values of ABTS inhibition, which was registered as 71.32% for the P sample and 76.25% for the PQ 3:1 sample. The textural analysis revealed firmness values of 1.27 N for pumpkin puree and 2.33 N for quince puree. Moreover, the structural changes were minimum, while the cellular structure and some tissues were preserved intact.
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20
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Zhang D, Jiang Y, Xiang M, Wu F, Sun M, Du X, Chen L. Biocompatible Polyelectrolyte Complex Nanoparticles for Lycopene Encapsulation Attenuate Oxidative Stress-Induced Cell Damage. Front Nutr 2022; 9:902208. [PMID: 35711553 PMCID: PMC9197169 DOI: 10.3389/fnut.2022.902208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 04/25/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, lycopene was successfully encapsulated in polyelectrolyte complex nanoparticles (PEC NPs) fabricated with a negatively charged polysaccharide, TLH-3, and a positively charged sodium caseinate (SC) via electrostatic interactions. Results showed that the lycopene-loaded PEC NPs were spherical in shape, have a particle size of 241 nm, have a zeta potential of −23.6 mV, and have encapsulation efficiency of 93.6%. Thus, lycopene-loaded PEC NPs could serve as effective lycopene carriers which affected the physicochemical characteristics of the encapsulated lycopene and improved its water dispersibility, storage stability, antioxidant capacity, and sustained release ability in aqueous environments when compared with the free lycopene. Moreover, encapsulated lycopene could enhance the cells' viability, prevent cell apoptosis, and protect cells from oxidative damage through the Nrf2/HO-1/AKT signalling pathway, via upregulation of antioxidase activities and downregulation of MDA and ROS levels. Therefore, the biocompatible lycopene-loaded PEC NPs have considerable potential use for the encapsulation of hydrophobic nutraceuticals in the food and pharmaceutical industries.
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Affiliation(s)
- Dongjing Zhang
- Anhui Key Laboratory of Eco-Engineering and Biotechnology, School of Life Sciences, Anhui University, Hefei, China.,School of Biological and Food Engineering, Suzhou University, Suzhou, China
| | - Yun Jiang
- Anhui Key Laboratory of Eco-Engineering and Biotechnology, School of Life Sciences, Anhui University, Hefei, China
| | - Ming Xiang
- Anhui Key Laboratory of Eco-Engineering and Biotechnology, School of Life Sciences, Anhui University, Hefei, China
| | - Fen Wu
- Anhui Key Laboratory of Eco-Engineering and Biotechnology, School of Life Sciences, Anhui University, Hefei, China
| | - Min Sun
- Anhui Key Laboratory of Eco-Engineering and Biotechnology, School of Life Sciences, Anhui University, Hefei, China
| | - XianFeng Du
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Lei Chen
- Anhui Key Laboratory of Eco-Engineering and Biotechnology, School of Life Sciences, Anhui University, Hefei, China
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21
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Zeng Y, Wang Y, Tang J, Zhang H, Dai J, Li S, Yan J, Qin W, Liu Y. Preparation of sodium alginate/konjac glucomannan active films containing lycopene microcapsules and the effects of these films on sweet cherry preservation. Int J Biol Macromol 2022; 215:67-78. [PMID: 35716791 DOI: 10.1016/j.ijbiomac.2022.06.085] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/06/2022] [Accepted: 06/11/2022] [Indexed: 11/05/2022]
Abstract
In this study, lycopene microcapsules (LMs) were prepared using chitosan (CS) and carboxymethyl CS (CMCS) as the wall materials. Sodium alginate (SA) and konjac glucomannan (KGM) were used as substrates to fabricate LM/SA/KGM composite films. Results showed that when 2.0 % CMCS was employed, the resulting LMs had the maximum embedding rate of 83.17 %, smallest particle sizes, and stable zeta potentials. The LMs still had a high retention rate after 10 days of storage at 4 and 25 °C. When 2.0 % LMs were used, the corresponding composite film exhibited the best antibacterial properties, oxidation resistance, a high transparency (82.3 %), and a strong water vapor barrier (2.39 × 10-10 g/m·s·Pa). Finally, the effects of the as-prepared composite films on the preservation of sweet cherries stored at 0 °C for 15 days were investigated. The results indicated that the LM/SA/KGM composite film effectively prolonged the shelf lives of sweet cherries and efficiently delayed the decline in the decay rate, pH, contents of soluble solids, and other indicators. The application of LM/SA/KGM composite films in fruit and vegetable preservation has development prospects and provides a reference for expanding the application range of lycopene and enhancing fruit and vegetable preservation.
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Affiliation(s)
- Yuanbo Zeng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yue Wang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jinhui Tang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Haitian Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jing Yan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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22
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Zhang D, Ivane NM, Haruna SA, Zekrumah M, Elysé FKR, Tahir HE, Wang G, Wang C, Zou X. Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials. Meat Sci 2022; 191:108842. [DOI: 10.1016/j.meatsci.2022.108842] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 04/12/2022] [Accepted: 05/04/2022] [Indexed: 11/25/2022]
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23
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Kaul S, Kaur K, Mehta N, Dhaliwal SS, Kennedy JF. Characterization and optimization of spray dried iron and zinc nanoencapsules based on potato starch and maltodextrin. Carbohydr Polym 2022; 282:119107. [DOI: 10.1016/j.carbpol.2022.119107] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/03/2022] [Accepted: 01/04/2022] [Indexed: 12/15/2022]
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24
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Vimercati WC, Araújo CDS, Macedo LL, Correa JLG, Pimenta CJ. Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze‐drying. J Food Sci 2022; 87:1767-1779. [DOI: 10.1111/1750-3841.16102] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 01/20/2022] [Accepted: 02/09/2022] [Indexed: 01/01/2023]
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25
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Amorim ADGN, Vasconcelos AG, Souza J, Oliveira A, Gullón B, de Souza de Almeida Leite JR, Pintado M. Bio-Availability, Anticancer Potential, and Chemical Data of Lycopene: An Overview and Technological Prospecting. Antioxidants (Basel) 2022; 11:antiox11020360. [PMID: 35204241 PMCID: PMC8868408 DOI: 10.3390/antiox11020360] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 01/30/2022] [Accepted: 02/08/2022] [Indexed: 02/01/2023] Open
Abstract
The purpose of this review was to collect relevant chemical data about lycopene and its isomers, which can be extracted using different non-polar or polar aprotic solvents by SC-CO2 or biosynthesis as a friendly technique. Lycopene and other carotenoids can be identified and quantified by UV–Vis and HPLC using a C18 or C30 column, while their characterization is possible by UV–Vis, Fluorescence, FTIR, MS, NMR, and DSC assays. Among these techniques, the last four can compare lycopene isomers and identify cis or all-trans-lycopene. FTIR, MS, and NMR techniques are more suitable for the verification of the purity of lycopene extracts due to the signal complexity generated for each isomer, which enables identification by subtle differences. Additionally, some biological activities of lycopene isolated from red vegetables have already been confirmed, such as anti-inflammatory, antioxidant, and cytotoxic activity against cancer cells, probably by activating several pathways. The encapsulation of lycopene in nanoparticles demonstrated an improvement in oral delivery, and ex vivo assessments determined that these nanoparticles had better permeation and low cytotoxicity against human cells with enhanced permeation. These data suggest that lycopene has the potential to be applied in the food and pharmaceutical industries, as well as in cosmetic products.
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Affiliation(s)
- Adriany das Graças Nascimento Amorim
- Rede Nordeste de Biotecnologia, RENORBIO, Campus Ministro Petrônio Portela, Universidade Federal do Piauí, UFPI, Teresina 64049-550, PI, Brazil
- Correspondence: ; Tel.: +55-86-999-652-666
| | - Andreanne Gomes Vasconcelos
- Núcleo de Pesquisa em Morfologia e Imunologia Aplicada, NuPMIA, Área de Morfologia, Faculdade de Medicina, Universidade de Brasília, UnB, Brasilia 70190-900, DF, Brazil; (A.G.V.); (J.R.d.S.d.A.L.)
- Centro Universitário do Distrito Federal, UDF, Brasília 70390-045, DF, Brazil
- People&Science, Brasília 70340-908, DF, Brazil
| | - Jessica Souza
- Laboratório de Cultura de Célula do Delta, LCC Delta, Universidade Federal do Delta do Parnaíba, UFDPar, Parnaiba 64202-020, PI, Brazil;
| | - Ana Oliveira
- Laboratório Associado, Centro de Biotecnologia e Química Fina, CBQF-ESB, Universidade Católica Portuguesa, 4169-005 Porto, Portugal; (A.O.); (M.P.)
| | - Beatriz Gullón
- Departamento de Ingeniería Química, Facultad de Ciencias, Campus Ourense, Universidad de Vigo, As Lagoas, 32004 Ourense, Spain;
| | - José Roberto de Souza de Almeida Leite
- Núcleo de Pesquisa em Morfologia e Imunologia Aplicada, NuPMIA, Área de Morfologia, Faculdade de Medicina, Universidade de Brasília, UnB, Brasilia 70190-900, DF, Brazil; (A.G.V.); (J.R.d.S.d.A.L.)
| | - Manuela Pintado
- Laboratório Associado, Centro de Biotecnologia e Química Fina, CBQF-ESB, Universidade Católica Portuguesa, 4169-005 Porto, Portugal; (A.O.); (M.P.)
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26
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A Comprehensive Optimization of Ultrasound-Assisted Extraction for Lycopene Recovery from Tomato Waste and Encapsulation by Spray Drying. Processes (Basel) 2022. [DOI: 10.3390/pr10020308] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
This study aimed to extract bioactive compounds from tomato waste through ultrasound-assisted extraction (UAE), using ethanol as solvent. Process optimization was carried out by a central composite design of 33 runs for response surface modelling, simultaneously analyzing the effect of temperature (T), time (t), volume (V), liquid-to-solid ratio (L/S), amplitude (A), the pulser duration (on), and their interaction. The best conditions found by the desirability method (T = 65 °C, t = 20 min, L/S = 72 mL/g, A = 65%, on = 33 s, V = 90 mL) were experimentally verified, leading to the production of an extract with interesting properties (total carotenoids of 1408 ±14 µglycopene equivalents/g, lycopene yield of 1536 ± 53 µg/g, 36.1 ± 0.9 µgtrolox equivalents/g as antiradical power). Due to the instability of lycopene, the extract encapsulation by spray drying was undertaken using inulin and maltodextrins as coating agents. The evaluation of wall material composition provided high product recovery (73%), a high content of encapsulated compared to superficial lycopene (15.3 ± 2.9 and 0.30 ± 0.02 µg/g), and a product with good water solubility. The novelty of this work concerned the simultaneous study of the effect and interdependences of the UAE parameters, and the use of inulin to enhance the properties of microparticles.
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27
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İlter I, Koç M, Demirel Z, Conk Dalay M, Kaymak Ertekin F. Microencapsulation of Phycocyanin By Spray Drying Method: Effect of Process Parameters and Wall Materials. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16434] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Işıl İlter
- Faculty of Engineering Food Engineering Department, Ege University İzmir Turkey
| | - Mehmet Koç
- Faculty of Engineering, Food Engineering Department Aydın Adnan Menderes University Aydin Turkey
| | - Zeliha Demirel
- Faculty of Engineering Bioengineering Department, Ege University İzmir Turkey
| | - Meltem Conk Dalay
- Faculty of Engineering Bioengineering Department, Ege University İzmir Turkey
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28
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Advanced Composites Based on Sea Buckthorn Carotenoids for Mayonnaise Enrichment. Polymers (Basel) 2022; 14:polym14030548. [PMID: 35160538 PMCID: PMC8839933 DOI: 10.3390/polym14030548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/26/2022] [Accepted: 01/26/2022] [Indexed: 11/17/2022] Open
Abstract
This study aimed at the extraction and encapsulation of the carotenoids from sea buckthorn fruits and obtaining value-added mayonnaise. First, the carotenoids from sea buckthorn fruits were extracted using ultrasound-assisted extraction. Then, they were microencapsulated through complex coacervation and freeze-drying techniques using different wall material combinations. Two powders were obtained and analyzed in terms of encapsulation efficiency, total carotenoid content, antioxidant activity, stability of phytochemicals and color, morphological structure, and in vitro digestibility. All results pointed out that the carotenoid molecules were successfully encapsulated within the mixture of alginate, agar, and chitosan, with a 61.17 ± 0.89% encapsulation efficiency. To probe the functionality, the powder was added into mayonnaise in 2.5% and 5% amounts. The obtained mayonnaise samples were characterized in terms of phytochemical and antioxidant activity properties with their storage stability and texture, color, and sensory characteristics. A significant increase of total carotenoid content and antioxidant activity compared to the control sample was observed. The addition of powder also led to improved texture by increasing the firmness and adhesion. In addition, the sensory evaluation indicated an improved color and overall acceptability of the value-added mayonnaise. Thus, sea buckthorn extracts may be considered as valuable ingredients for the development of added-value food products.
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Velásquez-Barreto FF, Sánchez CEV. Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:8133970. [PMID: 35127934 PMCID: PMC8808233 DOI: 10.1155/2022/8133970] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 01/06/2022] [Accepted: 01/12/2022] [Indexed: 11/17/2022]
Abstract
This work is aimed at optimising the spray drying conditions of the phenolic extracts of purple mashua microencapsulated with octenyl succinic anhydride (OSA) Andean tuber starches. Purple mashua extracts were obtained and spray dried using native and OSA starches of yellow oca, pink oca, and yellow olluco (140°C, 4% starch). The powders obtained were analysed by encapsulation efficiency of anthocyanin (EE), total phenol content, and antioxidant capacity to select the best starch for optimisation purposes. OSA pink oca starch was selected because the obtained powder presented the highest EE. The spray drying conditions optimised were obtained using a central composite rotatable design (CCRD) and response surface methodology. The encapsulant proportion of OSA pink oca starch (2-12%) and the inlet drying temperature (IDT, 120-160°C) were used as factors of the design. The optimised spray drying condition was 160°C IDT and 2% encapsulant; this condition maximised the EE, total phenol content, antioxidant capacity, and solubility and minimised the water activity and hygroscopicity of the powder. The OSA pink oca starch could be used as an encapsulating agent of phenolic extracts because it can produce powder with high antioxidant capacity and high EE.
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Affiliation(s)
- Frank Fluker Velásquez-Barreto
- Programa Doctoral de Ciencia de Alimentos, Escuela de Posgrado, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Lima 15024, Peru
- Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional Autónoma de Chota, Colpa Huacaríz, Chota, Cajamarca 06120, Peru
| | - Carmen Eloisa Velezmoro Sánchez
- Programa Doctoral de Ciencia de Alimentos, Escuela de Posgrado, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Lima 15024, Peru
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Otálora MC, Wilches-Torres A, Gómez Castaño JA. Spray-Drying Microencapsulation of Pink Guava ( Psidium guajava) Carotenoids Using Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves as Encapsulating Materials. Polymers (Basel) 2022; 14:310. [PMID: 35054716 PMCID: PMC8778079 DOI: 10.3390/polym14020310] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/08/2022] [Accepted: 01/11/2022] [Indexed: 02/06/2023] Open
Abstract
In this work, the capacity of the mucilage extracted from the cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves as wall material in the microencapsulation of pink guava carotenoids using spray-drying was studied. The stability of the encapsulated carotenoids was quantified using UV-vis and HPLC/MS techniques. Likewise, the antioxidant activity (TEAC), color (CIELab), structural (FTIR) and microstructural (SEM and particle size) properties, as well as the total dietary content, of both types of mucilage microcapsules were determined. Our results show that the use of AV mucilage, compared to OFI mucilage, increased both the retention of β-carotene and the antioxidant capacity of the carotenoid microcapsules by around 14%, as well as the total carotenoid content (TCC) by around 26%, and also favors the formation of spherical-type particles (Ø ≅ 26 µm) without the apparent damage of a more uniform size and with an attractive red-yellow hue. This type of microcapsules is proposed as a convenient alternative means to incorporate guava carotenoids, a natural colorant with a high antioxidant capacity, and dietary fiber content in the manufacture of functional products, which is a topic of interest for the food, pharmaceutical, and cosmetic industries.
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Affiliation(s)
- María Carolina Otálora
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 050030, Boyacá, Colombia;
| | - Andrea Wilches-Torres
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 050030, Boyacá, Colombia;
| | - Jovanny A. Gómez Castaño
- Grupo Química-Física Molecular y Modelamiento Computacional (QUIMOL®), Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia (UPTC), Avenida Central del Norte, Tunja 050030, Boyacá, Colombia
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Molina-Hernandez JB, Laika J, Peralta-Ruiz Y, Palivala VK, Tappi S, Cappelli F, Ricci A, Neri L, Chaves-López C. Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes ( Solanum lycopersicum L.). Foods 2022; 11:210. [PMID: 35053942 PMCID: PMC8774998 DOI: 10.3390/foods11020210] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/31/2021] [Accepted: 01/02/2022] [Indexed: 01/27/2023] Open
Abstract
This research aimed to evaluate the impact of atmospheric cold plasma (ACP) treatment on the fungal spores naturally present in sundried tomatoes, as well as their influence on the physico-chemical properties and antioxidant activity. ACP was performed with a Surface Dielectric Barrier Discharge (SDBD), applying 6 kV at 23 kHz and exposure times up to 30 min. The results showed a significant reduction of mesophilic aerobic bacteria population and of filamentous fungi after the longer ACP exposure. In particular, the effect of the treatment was assessed on Aspergillus rugulovalvus (as sensible strain) and Aspergillus niger (as resistant strain). The germination of the spores was observed to be reliant on the species, with nearly 88% and 32% of non-germinated spores for A. rugulovalvus and A. niger, respectively. Fluorescence probes revealed that ACP affects spore viability promoting strong damage to the wall and cellular membrane. For the first time, the sporicidal effect of ACP against A. rugulovalvus is reported. Physicochemical parameters of sundried tomatoes such as pH and water activity (aw) were not affected by the ACP treatment; on the contrary, the antioxidant activity was not affected while the lycopene content was significantly increased with the increase in ACP exposure time (p ≤ 0.05) probably due to increased extractability.
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Affiliation(s)
- Junior Bernardo Molina-Hernandez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Jessica Laika
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Yeimmy Peralta-Ruiz
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
- Programa de Ingeniería Agroindustrial, Facultad de Ingeniería, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
| | - Vinay Kumar Palivala
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy;
- Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | | | - Antonella Ricci
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Lilia Neri
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
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Rubio FTV, Haminiuk CWI, Santos PDDF, Martelli-Tosi M, Thomazini M, Balieiro JCDC, Makimori GYF, Favaro-Trindade CS. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels. Food Funct 2022; 13:10096-10109. [DOI: 10.1039/d2fo00759b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Brewer’s spent yeast (BSY) Saccharomyces cerevisiae has been currently explored as a bio-vehicle for encapsulation of bioactive compounds and as a delivery system. The main objectives of this work were...
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Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.08.082] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Montoya Yepes DF, Murillo Arango W, Jiménez Rodríguez ÁA, Méndez Arteaga JJ, Aldana Porras ÁE. Encapsulation of phenols of gulupa seed extract using acylated rice starch: Effect on the release and antioxidant activity. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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Chaudhary V, Thakur N, Kajla P, Thakur S, Punia S. Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.734921] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.
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Huang K, Yuan Y, Baojun X. A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963978] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Kehao Huang
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Food Science And Agricultural Chemistry, McGill University, Quebec, Canada
| | - Yingzhi Yuan
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Biochemistry, University College London, London, UK
| | - Xu Baojun
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
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Castro-Alatorre NC, Gallardo-Velázquez T, Boyano-Orozco LC, Téllez-Medina DI, Meza-Márquez OG, Osorio-Revilla G. Extraction and Microencapsulation of Bioactive Compounds from Muicle ( Justicia spicigera) and Their Use in the Formulation of Functional Foods. Foods 2021; 10:foods10081747. [PMID: 34441525 PMCID: PMC8391918 DOI: 10.3390/foods10081747] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/21/2021] [Accepted: 07/23/2021] [Indexed: 11/16/2022] Open
Abstract
Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box–Behnken experimental design, extracting 95% of BC. Microencapsulation of muicle BC was carried out by spray drying using DE10 maltodextrin (MD) and soy protein isolate (SPI) as encapsulating agents. The best conditions for the ethanolic extraction of BC from muicle were 30 °C, 40% aqueous ethanol, and one extraction for 1 h. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) using MD as an encapsulating agent were: 160–80 °C and 10% MD in the feeding solution, and for SPI: 180–70 °C and 5% SPI in the feeding solution. Microcapsules were added to yogurt and a sensory evaluation and retention of BC during 15-day storage at 4 °C was performed. Sensory evaluation showed that yogurt with added MD microcapsules had better acceptance than that with SPI microcapsules. Based on this, a jelly with added muicle MD microcapsules was also prepared which obtained better acceptance by the judges. At the end of the storage period, yogurt with SPI microcapsules showed better retention of BC and AC than yogurts with MD microcapsules; however, products with MD microcapsules had better acceptance.
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Affiliation(s)
- Norma Cristina Castro-Alatorre
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, CP. 07738 Mexico City, Mexico; (N.C.C.-A.); (L.C.B.-O.); (D.I.T.-M.); (O.G.M.-M.)
| | - Tzayhrí Gallardo-Velázquez
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala S/N. Col. Santo Tomás, CP. 11340 Mexico City, Mexico
- Correspondence: (T.G.-V.); or (G.O.-R.); Tel.: +52-(55)-5729-6000 (ext. 62305) (T.G.-V.); +52-(55)-5729-6000 (ext. 57817) (G.O.-R.)
| | - Luis Carlos Boyano-Orozco
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, CP. 07738 Mexico City, Mexico; (N.C.C.-A.); (L.C.B.-O.); (D.I.T.-M.); (O.G.M.-M.)
| | - Darío Iker Téllez-Medina
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, CP. 07738 Mexico City, Mexico; (N.C.C.-A.); (L.C.B.-O.); (D.I.T.-M.); (O.G.M.-M.)
| | - Ofelia Gabriela Meza-Márquez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, CP. 07738 Mexico City, Mexico; (N.C.C.-A.); (L.C.B.-O.); (D.I.T.-M.); (O.G.M.-M.)
| | - Guillermo Osorio-Revilla
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, CP. 07738 Mexico City, Mexico; (N.C.C.-A.); (L.C.B.-O.); (D.I.T.-M.); (O.G.M.-M.)
- Correspondence: (T.G.-V.); or (G.O.-R.); Tel.: +52-(55)-5729-6000 (ext. 62305) (T.G.-V.); +52-(55)-5729-6000 (ext. 57817) (G.O.-R.)
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Sánchez CO, Zavaleta EB, García GU, Solano GL, Díaz MR. Krill oil microencapsulation: Antioxidant activity, astaxanthin retention, encapsulation efficiency, fatty acids profile, in vitro bioaccessibility and storage stability. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111476] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Mármol I, Quero J, Ibarz R, Ferreira-Santos P, Teixeira JA, Rocha CM, Pérez-Fernández M, García-Juiz S, Osada J, Martín-Belloso O, Rodríguez-Yoldi MJ. Valorization of agro-food by-products and their potential therapeutic applications. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.06.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Mejía-Argueta EL, Santillán-Benítez JG, Flores-Merino MV, Cervantes-Rebolledo C. Herbal extracts and essential oils microencapsulation studies for different applications. JOURNAL OF HERBMED PHARMACOLOGY 2021. [DOI: 10.34172/jhp.2021.33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Studies on bioactivities of numerous essential oils (EOs) and herbal extracts compounds against diseases are crucial. Microencapsulation methods development might be an alternative to obtain bioactive compounds for cosmetics and pharmaceutical uses. In this study, we carried out a literature review of 219 503 data articles using ScienceDirect, Redalyc, Web of Science, Scopus, SciELO, and Google Scholar databases in English and Spanish, after with inclusion (original articles, book chapters, and theoretical references) and exclusion criteria (frameworks description), we found 1854 restricting the publication years between 2004 and August 2020 and 35 relevant articles with our scope research. References found contained a collection of methods that could be utilized to create microcapsules, including coacervation, extrusion, polymerization, and spray drying. This article analyzed the most recent and advanced microencapsulation techniques and their applications in the food, cosmetic, and pharmaceutical industries. Herbal extracts and EOs have many applications, depending on the wall materials and microencapsulation methods that could help know about selective release and efficacy to ensure optimal dosing and other advantages; thus, improving the profitability of these product manufacturers.
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Affiliation(s)
- Euridice Ladisu Mejía-Argueta
- Autonomous University of the State of Mexico (UAEMex) Faculty of Chemistry. Toluca, Mexico. Toxicology Laboratory, Pharmacy Department, Faculty of Chemistry, UAEMex. Zipcode: 50120
| | - Jonnathan Guadalupe Santillán-Benítez
- Autonomous University of the State of Mexico (UAEMex) Faculty of Chemistry. Toluca, Mexico. Toxicology Laboratory, Pharmacy Department, Faculty of Chemistry, UAEMex. Zipcode: 50120
| | - Miriam V. Flores-Merino
- Autonomous University of the State of Mexico (UAEMex) Faculty of Chemistry. Toluca, Mexico. Molecular and Cell Biology Laboratory, Faculty of Chemistry, UAEMex. Zipcode: 50120
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Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications. Carbohydr Polym 2021; 270:118358. [PMID: 34364603 DOI: 10.1016/j.carbpol.2021.118358] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/28/2021] [Accepted: 06/15/2021] [Indexed: 11/22/2022]
Abstract
Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.
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Duran Barón R, Valle-Vargas MF, Quintero-Gamero G, Quintanilla-Carvajal MX, Alean J. Encapsulation of citrulline extract from watermelon (Citrullus lanatus) by-product using spray drying. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.03.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Jiménez-González O, Guerrero-Beltrán JÁ. Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09288-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades. Molecules 2021; 26:molecules26113073. [PMID: 34063892 PMCID: PMC8196551 DOI: 10.3390/molecules26113073] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 11/17/2022] Open
Abstract
Sea buckthorn (Hippophaė rhamnoides L.) is recognized as a valuable source of vitamin C and antioxidants, frequently used as nutraceuticals and cosmeceuticals. In the present study, attempts are made to produce and characterize a novel type of marmalade using sea buckthorn berries processed at 102 °C into marmalade in two combinations, with whole cane or stevia sugar. Changes in the phytochemical profile, antioxidant activity, color, shelf-life, texture, microbiological, and sensorial characteristics were determined. The total carotenoids content in the marmalades were significantly different, with values of 0.91 ± 0.03 mg/g dry weight (DW) in the sample with whole sugar cane (Cz) and 2.69 ± 0.14 mg/g DW in the sample with Stevia sugar (Cs). Significant values of polyphenols were found, of 59.41 ± 1.13 mg GAE/g DW in Cz and 72.44 ± 2.31 mg GAE/g DW in Cs, leading to an antioxidant activity of 45.12 ± 0.001 μMol Trolox/g DW and 118.07 ± 0.01 μMol Trolox/g DW, respectively. Accelerated storage study showed a decrease in all the phytochemicals, however no significant changes were found in antioxidant activity. Values of <100 CFU/g for yeasts and molds and <5 CFU/g for Enterobacteriaceae after 21 days of storage at the room temperature of the marmalades were determined. The sensorial and color results were more than acceptable. Overall, the results highlighted the potential of using sea buckthorn as a potential rich source of bioactive compounds to be used in the sugar-based products manufacturing.
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Righi da Rosa J, Cezimbra Weis GC, Bolson Moro KI, Sasso Robalo S, Elias Assmann C, Picolli da Silva L, Irineu Muller E, de Bona da Silva C, Ragagnin de Menezes C, Severo da Rosa C. Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111027] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102606] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Supercritical CO 2 Extraction and Microencapsulation of Lycopene-Enriched Oleoresins from Tomato Peels: Evidence on Antiproliferative and Cytocompatibility Activities. Antioxidants (Basel) 2021; 10:antiox10020222. [PMID: 33540878 PMCID: PMC7913214 DOI: 10.3390/antiox10020222] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/24/2021] [Accepted: 01/26/2021] [Indexed: 12/21/2022] Open
Abstract
Tomato peels are used as a valuable material to extract lycopene-rich oleoresins by supercritical CO2 extraction. The extraction involves continuous circling of CO2 to the extractor after removing the solute in the separators, S40 and S45, where the solvent power of the CO2 is reduced by reducing pressure down to 20 MPa in S40 and 5 MPa in S45, respectively, leading to two extracts. Lycopene is found to be the major compound, representing 93% and 76% of the total carotenoids in S40 and S45 extracts, respectively. The two extracts are microencapsulated in whey protein concentrate and acacia gum by complex coacervation and freeze-drying, leading to corresponding P40 and P45 powders, with antioxidant activity of 8.57 ± 0.74 and 9.37 ± 0.48 mMol TEAC/g DW in P40 and P45, respectively. Different structural and morphological patterns are observed, with finer microparticles of 1–2 µm in P45. Both powders show dose and time-dependent antiproliferative activity. The half-maximal inhibitory concentration values are 100 µg/mL for P40 and 750 µg/mL for P45 sample, indicating a higher antiproliferative effect of P40 over P45 in HT-29 cell culture. The powders have an extended range of cytocompatibility, up to 1000 µg/mL, in L929 normal cells, stimulating the cell growth. Lycopene retention is tested, and values of 48% and 29% in P40 and P45 are found after 21 days at 25 °C, with the degradation rate in P45 significantly higher, due to the higher content of the surface lycopene, which favored its degradation.
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Samborska K, Boostani S, Geranpour M, Hosseini H, Dima C, Khoshnoudi-Nia S, Rostamabadi H, Falsafi SR, Shaddel R, Akbari-Alavijeh S, Jafari SM. Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Pattnaik M, Pandey P, Martin GJO, Mishra HN, Ashokkumar M. Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development. Foods 2021; 10:279. [PMID: 33573135 PMCID: PMC7911848 DOI: 10.3390/foods10020279] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 02/07/2023] Open
Abstract
The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
- School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Gregory J. O. Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
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Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02579-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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