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Chasquibol N, Sotelo A, Tapia M, Alarcón R, Goycoolea F, Perez-Camino MDC. Co-Microencapsulation of Cushuro ( Nostoc sphaericum) Polysaccharide with Sacha Inchi Oil ( Plukenetia huayllabambana) and Natural Antioxidant Extracts. Antioxidants (Basel) 2024; 13:680. [PMID: 38929119 PMCID: PMC11201258 DOI: 10.3390/antiox13060680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 05/15/2024] [Accepted: 05/24/2024] [Indexed: 06/28/2024] Open
Abstract
Cushuro (Nostoc sphaericum) polysaccharide was used to co-microencapsulate sacha inchi oil, natural antioxidant extracts from the oleoresin of charapita chili peppers (Capsicum frutescens L.) and grape orujo (Vitis vinifera L.). Encapsulation efficiency, moisture, particle size, morphology, oxidative stability, shelf-life, solubility, essential fatty acid profile, sterol content and antioxidant capacity were evaluated. The formulations with grape orujo extract showed higher oxidative stability (4908 ± 184 h), antioxidant capacity (4835.33 ± 40.02 µg Trolox/g ms), higher phenolic contents (960.11 ± 53.59 µg AGE/g ms) and a smaller particle size (7.55 µm) than the other formulations, as well as good solubility and a low moisture content. Therefore, grape orujo extracts can be used as natural antioxidants. The fatty acid composition (ω-3) remained quite stable in all the formulations carried out, which also occurred for sterols and tocopherols. In combination with gum arabic, grape orujo extract offered oxidative protection to sacha inchi oil during the first week of storage.
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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; (A.S.); (M.T.); (R.A.)
| | - 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; (A.S.); (M.T.); (R.A.)
| | - Mateo Tapia
- 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; (A.S.); (M.T.); (R.A.)
| | - 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; (A.S.); (M.T.); (R.A.)
| | - Francisco Goycoolea
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK;
- Faculty of Biology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain
| | - María del Carmen Perez-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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Nezamdoost-Sani N, Khaledabad MA, Amiri S, Phimolsiripol Y, Mousavi Khaneghah A. A comprehensive review on the utilization of biopolymer hydrogels to encapsulate and protect probiotics in foods. Int J Biol Macromol 2024; 254:127907. [PMID: 37935287 DOI: 10.1016/j.ijbiomac.2023.127907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 08/25/2023] [Accepted: 11/03/2023] [Indexed: 11/09/2023]
Abstract
Probiotics must survive in foods and passage through the human mouth, stomach, and small intestine to reach the colon in a viable state and exhibit their beneficial health effects. Probiotic viability can be improved by encapsulating them inside hydrogel-based delivery systems. These systems typically comprise a 3D network of cross-linked polymers that retain large amounts of water within their pores. This study discussed the stability of probiotics and morphology of hydrogel beads after encapsulation, encapsulation efficiency, utilization of natural polymers, and encapsulation mechanisms. Examples of the application of these hydrogel-based delivery systems are then given. These studies show that encapsulation of probiotics in hydrogels can improve their viability, provide favorable conditions in the food matrix, and control their release for efficient colonization in the large intestine. Finally, we highlight areas where future research is required, such as the large-scale production of encapsulated probiotics and the in vivo testing of their efficacy using animal and human studies.
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Affiliation(s)
- Narmin Nezamdoost-Sani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | | | - Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | | | - Amin Mousavi Khaneghah
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland.
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Mohibbullah M, Talha MA, Baten MA, Newaz AW, Choi J. Yield optimization, physicochemical characterizations, and antioxidant properties of food grade agar from Gracilaria tenuistipitata of Cox's Bazar coast, Bangladesh. Food Sci Nutr 2023; 11:2852-2863. [PMID: 37324870 PMCID: PMC10261750 DOI: 10.1002/fsn3.3265] [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: 11/07/2022] [Revised: 01/07/2023] [Accepted: 02/02/2023] [Indexed: 09/01/2023] Open
Abstract
The present study was aimed at investigating the optimization of extraction variables for food grade quality agar from Gracilaria tenuistipitata, so far, the first study on Bangladeshi seaweed. Water (native)- and NaOH (alkali)-pretreated agars were comparatively analyzed by several physicochemical parameters. All extraction variables significantly affected the agar yield in both extraction conditions. Alkali-pretreated agar provided a better yield (12-13% w/w) and gel strength (201 g/cm2) in extraction conditions as followed by 2% NaOH pretreatment at 30°C for 3 h, seaweed to water ratio at 1:150, and extraction temperature at 100°C for 2 h. Gelling and melting temperatures, color, and pH values of both agars were found to be comparable with commercial agar. Significantly higher sulfate contents including organic and inorganic and total carotenoids were reported in native (3.14% and 1.29 μg/mL) than that in alkali-pretreated agar (1.27% and 0.62 μg/mL). FTIR spectrum demonstrated the purity of the agar as characterized by the stronger relative intensity with higher degree of conversion of L-galactose 6-sulfate to 3,6-anhydrogalactose in alkali pretreatment group than that of native ones. Moreover, antioxidant activity (% DPPH scavenging) was observed and confirmed by IC50 values of 5.42 and 9.02 mg/mL in water- and alkali-pretreated agars, respectively. The results suggested that agar from G. tenuistipitata with optimized alkali extraction conditions could promote cost-effective yield with improved physicochemical characteristics and biofunctional values upon consumption by the consumers as food materials.
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Affiliation(s)
- Md. Mohibbullah
- Department of Fishing and Post Harvest TechnologySher‐e‐Bangla Agricultural UniversityDhakaBangladesh
- Seafood Research CenterSilla UniversityBusanSouth Korea
- Department of Seafood Science and Technology, The Institute of Marine IndustryGyeongsang National UniversityTongyeong‐siSouth Korea
| | - Md. Abu Talha
- Department of Fishing and Post Harvest TechnologySher‐e‐Bangla Agricultural UniversityDhakaBangladesh
| | - Md. Abdul Baten
- Department of Fishing and Post Harvest TechnologySher‐e‐Bangla Agricultural UniversityDhakaBangladesh
| | - Asif Wares Newaz
- Department of Fishing and Post Harvest TechnologySher‐e‐Bangla Agricultural UniversityDhakaBangladesh
| | - Jae‐Suk Choi
- Seafood Research CenterSilla UniversityBusanSouth Korea
- Department of Seafood Science and Technology, The Institute of Marine IndustryGyeongsang National UniversityTongyeong‐siSouth Korea
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de Aguiar ALL, Araújo MLH, Benevides NMB, Mattos ALA, da Silva Araújo IM, da Silva EMC. Sequential extraction process and physicochemical characterization of R-phycoerythrin and agar from red macroalgae Gracilaria birdiae. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Amiri S, Nezamdoost-Sani N, Mostashari P, McClements DJ, Marszałek K, Mousavi Khaneghah A. Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review. Crit Rev Food Sci Nutr 2022; 64:2130-2156. [PMID: 36121429 DOI: 10.1080/10408398.2022.2121260] [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] [Indexed: 11/03/2022]
Abstract
Probiotic products' economic value and market popularity have grown over time as more people discover their health advantages and adopt healthier lifestyles. There is a significant societal and cultural interest in these products known as foods or medicines. Products containing probiotics that claim to provide health advantages must maintain a "minimum therapeutic" level (107-106 CFU/g) of bacteria during their entire shelf lives. Since probiotic bacteria are susceptible to degradation and reduction by physical and chemical conditions (including acidity, natural antimicrobial agents, nutrient contents, redox potential, temperature, water activity, the existence of other bacteria, and sensitivity to metabolites), the most challenging problem for a food manufacturer is ensuring probiotic cells' survival and stability enhancement throughout the manufacturing stage. Currently, the use of plant-based hydrogels for improved and targeted probiotic delivery has gained substantial attention as a potential approach to overcoming the mentioned restrictions. To achieve the best possible results from hydrogels, whether used as a coating for encapsulated probiotics (with the goal of stomach protection) or as carriers for direct encapsulation of live microorganisms should be applied kind of procedures that ensure high bacterial survival during hydrogels application. This paper summarizes polysaccharides, proteins, and lipid-based hydrogels as carriers of encapsulated probiotics in delivery systems, reviews their structures, analyzes their advantages and disadvantages, studies their mechanical characteristics, and draws comparisons between them. The discussion then turns to how the criterion affects encapsulation, applications, and future possibilities.
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Affiliation(s)
- Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Narmin Nezamdoost-Sani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Parisa Mostashari
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Warsaw, Poland
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Warsaw, Poland
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Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102812] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106882] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Gómez-Mascaraque LG, Martínez-Sanz M, Martínez-López R, Martínez-Abad A, Panikuttira B, López-Rubio A, Tuohy MG, Hogan SA, Brodkorb A. Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach. Curr Res Food Sci 2021; 4:354-364. [PMID: 34142096 PMCID: PMC8187937 DOI: 10.1016/j.crfs.2021.05.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 05/11/2021] [Accepted: 05/25/2021] [Indexed: 01/08/2023] Open
Abstract
The bioactivity and gelling properties of a carbohydrate-rich algal extract obtained from locally harvested Ascophyllum nodosum seaweed using a chemical-free approach were investigated for its potential interest in food applications. Physicochemical characterisation and compositional analysis of the extract, using FTIR, biochemical methods and monosaccharide analysis, confirmed the presence of alginates and fucoidans, although the main polysaccharide present in it was laminarin. Significant amounts of phenolic compounds (~9 mg phloroglucinol/100 mg sample) were also detected. As a result, the extract exhibited good antioxidant activity. It also showed promising prebiotic potential, promoting the growth of beneficial Lactobacillus sp. and Bifidobacteria sp. when compared with commercial prebiotics, but not that of pathogenic bacteria such as E. coli or P. aeruginosa. The gelling properties of the raw extract were explored to optimize hydrogel bead formation by external gelation in CaCl2 solutions. This was enhanced at neutral to alkaline pHs and high extract and CaCl2 concentrations. The mechanical strength, nano- and microstructure of the hydrogel beads prepared under optimised conditions were determined using compression tests, synchrotron small- and wide-angle X-ray scattering (SAXS/WAXS) and scanning electron microscopy (SEM). It was concluded that the raw algal extract at neutral pH had potential for use as a gelling agent, although further enrichment with alginate improved the mechanical properties of the obtained gels. The advantages and disadvantages of applying the non-purified algal extract in comparison with purified carbohydrates are discussed. Carbohydrate-rich extract from A. nodosum obtained using a chemical-free process. The algal extract exhibited in-vitro antioxidant and prebiotic properties. Beads were obtained by external gelation of the extract at neutral to alkaline pH. Enrichment with alginate improved the mechanical properties of the gels. Components of the extract acted as fillers, reducing structural changes upon drying.
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Key Words
- AAE, ascorbic acid equivalents
- ATR, attenuated total reflectance
- Algae
- BSA, bovine serum albumin
- FOS, fructooligosaccharides
- FTIR, Fourier transfrom infrared spectroscopy
- G, α-L-guluronic acid
- GOS, galactooligosaccharides
- Hydrogel
- M, β-D-mannuronic acid
- NCF, protein conversion factor
- OD, optical density
- PGE, phloroglucinol equivalents
- Polysaccharide
- SAXS
- SAXS, small-angle X-ray scattering
- SEM, scanning electron microscopy
- Seaweed
- TE, Trolox equivalents
- WAXS, wide-angle X-ray scattering
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Affiliation(s)
| | - Marta Martínez-Sanz
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
| | | | - Antonio Martínez-Abad
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
| | | | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
| | - Maria G Tuohy
- School of Natural Sciences, National University of Ireland, Galway, Ireland
| | - Sean A Hogan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation. Foods 2021; 10:foods10061297. [PMID: 34200108 PMCID: PMC8230215 DOI: 10.3390/foods10061297] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 05/31/2021] [Accepted: 06/02/2021] [Indexed: 12/20/2022] Open
Abstract
Growing interest in the development of innovative functional products as ideal carriers for synbiotics, e.g., nutrient bars, yogurt, chocolate, juice, ice cream, and cheese, to ensure the daily intake of probiotics and prebiotics, which are needed to maintain a healthy gut microbiota and overall well-being, is undeniable and inevitable. This review focuses on the modern approaches that are currently being developed to modulate the gut microbiota, with an emphasis on the health benefits mediated by co-encapsulated synbiotics and immobilized probiotics. The impact of processing, storage, and simulated gastrointestinal conditions on the viability and bioactivity of probiotics together with prebiotics such as omega-3 polyunsaturated fatty acids, phytochemicals, and dietary fibers using various delivery systems are considered. Despite the proven biological properties of synbiotics, research in this area needs to be focused on the proper selection of probiotic strains, their prebiotic counterparts, and delivery systems to avoid suppression of their synergistic or complementary effect on human health. Future directions should lead to the development of functional food products containing stable synbiotics tailored for different age groups or specifically designed to fulfill the needs of adjuvant therapy.
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Martínez-Sanz M, Ström A, Lopez-Sanchez P, Knutsen SH, Ballance S, Zobel HK, Sokolova A, Gilbert EP, López-Rubio A. Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies. Carbohydr Polym 2020; 236:115655. [DOI: 10.1016/j.carbpol.2019.115655] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/20/2019] [Accepted: 11/20/2019] [Indexed: 02/06/2023]
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Understanding nanostructural differences in hydrogels from commercial carrageenans: Combined small angle X-ray scattering and rheological studies. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101882] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Roobab U, Batool Z, Manzoor MF, Shabbir MA, Khan MR, Aadil RM. Sources, formulations, advanced delivery and health benefits of probiotics. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.003] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Production of unpurified agar-based extracts from red seaweed Gelidium sesquipedale by means of simplified extraction protocols. ALGAL RES 2019. [DOI: 10.1016/j.algal.2019.101420] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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