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Wang L, Lu S, Liu Y, Lu H, Zheng M, Zhou Z, Cao F, Yang Y, Fang Z. Differential impacts of porous starch versus its octenyl succinic anhydride-modified counterpart on naringin encapsulation, solubilization, and in vitro release. Int J Biol Macromol 2024; 273:132746. [PMID: 38821310 DOI: 10.1016/j.ijbiomac.2024.132746] [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: 12/18/2023] [Revised: 05/26/2024] [Accepted: 05/28/2024] [Indexed: 06/02/2024]
Abstract
The aim of this work was to evaluate the potentials of porous starch (PS) and its octenyl succinic anhydride modified product (OSAPS) as efficient carriers for loading naringin (NA), focusing on encapsulation efficiency (EE, the percentage of adsorbed naringin relative to its initial amount), drug loading (DL, the percentage of naringin in the complex), structural alterations, solubilization and in vitro release of NA using unmodified starch (UMS) and NA as controls. Both the pore diameter and SBET value of PS decreased after esterification with OSA, and a thinner strip-shaped NA (∼145 nm) was observed in the OSAPS-NA complex and (∼150 nm) in the PS-NA complex. OSAPS exhibited reduced short-range ordered structure, as indicated by a lower R1047/1022 (0.73) compared to PS (0.77). Meanwhile, lowest crystallinity (12.81 %) of NA was found in OSAPS-NA. OSAPS-NA exhibited higher EE and DL for NA than PS-NA and a significant increase in NA saturated solubility in deionized water (by 11.63-fold) and simulated digestive fluids (by 24.95-fold) compared to raw NA. OSAPS contained higher proportions of slowly digestible starch and exhibited a lower digestion rate compared to PS, resulting in a longer time for NA release from its complex during the digestion.
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Affiliation(s)
- Lu Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Shengmin Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Yinying Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; School of Agriculture and Food, The University of Melbourne, Parkville, Vic 3010, Australia.
| | - Hanyu Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; School of Agriculture and Food, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Meiyu Zheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Zhongjing Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Feng Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ying Yang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Vic 3010, Australia.
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Park JY, Cho DH, Choi DJ, Moon SY, Park EY, Kim JY. Preparation of catechin-starch nanoparticles composites and its application as a Pickering emulsion stabilizer. Carbohydr Polym 2024; 332:121950. [PMID: 38431403 DOI: 10.1016/j.carbpol.2024.121950] [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: 11/27/2023] [Revised: 01/22/2024] [Accepted: 02/13/2024] [Indexed: 03/05/2024]
Abstract
Starch is a biopolymer commonly used for nanoparticle synthesis. Starch nanoparticles (SNPs) have potential as encapsulation agents and Pickering emulsion stabilizers. Here, we prepared SNPs by dry heating under mildly acidic conditions to encapsulate catechin. Catechin (30 mg) and SNPs (50-150 mg) were dispersed in distilled water and freeze-dried to prepare catechin-SNP composites. Isothermal titration calorimetry and Fourier-transform infrared spectroscopy revealed that the binding of catechin to SNP may involve spontaneous hydrogen bonding and hydrophobic interactions. SNPs exhibited encapsulation efficiency for catechin, with 100 % catechin retention when 150 mg of SNP was used to prepare the composites. The catechin-SNP composites had a particle size of 54.2-74.9 nm. X-ray diffraction analysis revealed the formation of small amounts of inclusion complexes in catechin-SNP composites. As the amount of SNPs added for encapsulation increased, the catechin encapsulated in the SNP composites exhibited higher water solubility and UV stability than the pure catechin. The catechin-SNP composite with 150 mg of catechin exhibited the highest contact angle (51.37°) and formed a stable emulsion without notable droplet size changes. Therefore, catechin-SNP composites improved the encapsulation efficiency, water-solubility, stability of catechins, and Pickering emulsion stability.
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Affiliation(s)
- Jae Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Dong-Hwa Cho
- Eversummer Laboratory, Daegu Catholic University, Gyeongsan 38430, Republic of Korea
| | - Dan Jung Choi
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - So Yeon Moon
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Eun Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
| | - Jong-Yea Kim
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea.
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3
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Hui G, Zhu P, Wang M. Structure and functional properties of taro starch modified by dry heat treatment. Int J Biol Macromol 2024; 261:129702. [PMID: 38280699 DOI: 10.1016/j.ijbiomac.2024.129702] [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: 07/26/2023] [Revised: 01/14/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Taro starch (TS) was modified by dry heat treatment (DHT) for different periods (1, 3, 5, and 7 h at 130 °C) and temperatures (90, 110, 130, and 150 °C for 5 h) to expand its applications in food and other industries. The structure and functional properties of DHT-modified TS were characterized. It was found that TS granules became agglomerated after DHT, and the particle size, amylose content, solubility, and retrogradation enthalpy change of TS increased with increasing dry heating time and temperature, whereas the relative crystallinity, molecular weight, swelling power, gelatinization temperature, and enthalpy change decreased. The absorbance ratio of 1047 cm-1/1022 cm-1 for DHT-modified TS (except at 7 h) was higher than that of native TS. DHT increased the contact angle of TS in a time- and temperature-dependent manner. At a moderate strength, DHT increased the pasting viscosity, relative setback value, and storage modulus but decreased the relative breakdown value. Moreover, DHT (except at 150 °C) caused a decrease in the rapid digestive starch content and estimated glycemic index of TS. These results suggested that DHT-modified TS could be used in foods with high viscosity requirements, gel foods, and low-glycemic index starch-based foods.
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Affiliation(s)
- Gan Hui
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China
| | - Peilei Zhu
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Institute of Horticulture, Anhui Academy of Agricultural Sciences, Hefei 230031, China
| | - Mingchun Wang
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China.
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4
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Liang X, Chen L, McClements DJ, Peng X, Xu Z, Meng M, Jin Z. Bioactive delivery systems based on starch and its derivatives: Assembly and application at different structural levels. Food Chem 2024; 432:137184. [PMID: 37633137 DOI: 10.1016/j.foodchem.2023.137184] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 08/01/2023] [Accepted: 08/15/2023] [Indexed: 08/28/2023]
Abstract
Starch and modified starch, spanning various structural levels, are comprehensively reviewed, with a special emphasis on the advancement of starch and its derivative-based delivery systems for bioactive substances. The pivotal aspect highlighted is the controlled release of active ingredients by starch-based delivery systems with distinct hierarchical structures. At the molecular level, diverse categories of starch degradation products, such as dextrin and highly branched starch, serve as versatile amphiphilic carriers for encapsulating active ingredients. At the level of helical structure, the distinctive configuration of the starch-guest complex partly determines the mechanism of controlled release for diverse active components. At the crystal and particle structural level, starch assumes the role of a carrier, effectively modulating the release of active substances, and enhances the innate physiological activity of different active components. As a natural polymer molecule, starch can also generate hydrogel materials in polymer form, expanding its utility in the fields of food, materials, and even medicine.
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Affiliation(s)
- Xiuping Liang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China; Guangdong Licheng Detection Technology Co., Ltd, Zhongshan 528436, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan 528436, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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Nikkhou S, Labbafi M, Mousavi ME, Askari G. Properties of OSA-esterified insoluble fraction of Persian gum and its application in dairy cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:892-904. [PMID: 37707173 DOI: 10.1002/jsfa.12981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 08/05/2023] [Accepted: 09/14/2023] [Indexed: 09/15/2023]
Abstract
BACKGROUND In the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA-IFPG on the rheological and textural properties of dairy cream was investigated. RESULTS Suitable conditions for achieving a degree of substitution (DS) of 0.023 were found at pH 9, IFPG concentration 4 wt%, OSA concentration 10 wt% and a temperature of 40 °C, within 120 min. The carbonyl group attachment in OSA-IFPG was also confirmed via Fourier transform infrared and H-nuclear magnetic resonance spectroscopy (1 H-NMR). While the X-ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA-modified IFPG in creams augmented the complex viscosity, loss and storage modulus, while also demonstrating the creation of a pseudo-gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size. CONCLUSION Overall, OSA-IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shima Nikkhou
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohsen Labbafi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammad E Mousavi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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Yao S, Zhu Q, Xianyu Y, Liu D, Xu E. Polymorphic nanostarch-mediated assembly of bioactives. Carbohydr Polym 2024; 324:121474. [PMID: 37985040 DOI: 10.1016/j.carbpol.2023.121474] [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: 07/23/2023] [Revised: 09/08/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Starch as an edible, biosafe, and functional biopolymer, has been tailored at nanoscale to deliver bioactive guests. Nanostarches fabricated in various morphologies including nanosphere, nanorod, nanoworm, nanovesicle, nanopolyhedron, nanoflake, nanonetwork etc., enable them to assemble different kinds of bioactives due to structural particularity and green modification. Previous studies have reviewed nanostarch for its preparation and application in food, however, no such work has been done for the potential of delivery system via polymorphic nanostarches. In this review, we focus on the merits of nanostarch empowered by multi-morphology for delivery system, and also conclude the assembly strategies and corresponding properties of nanostarch-based carrier. Additionally, the advantages, limitations, and future perspectives of polymorphic nanostarch are summarized to better understand the micro/nanostarch architectures and their regulation for the compatibility of bioactive molecules. According to the morphology of carrier, nanostarch effectively captures bioactives on the surface and/or inside core to form tight complexes, which maintains their stability in the human microenvironment. It improves the bioavailability of bioactive guests by different assembly approaches of carrier/guest surface combination, guest@carrier embedment, and nanostarch-mediated encapsulation. Targeted release of delivery systems is stimulated by the microenvironment conditions based on the complex structure of nanostarch loaded with bioactives.
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Affiliation(s)
- Siyu Yao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qingqing Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Yunlei Xianyu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China.
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7
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Tang J, Tao H, Tan C, Yuan F, Guo L, Cui B, Gao S, Wu Z, Zou F, Wu Z, Liu P, Lu L. Adsorption properties of corn starch modified by malt amylases and crosslinking agents: A comparison between sodium trimetaphosphate and organic acids. Int J Biol Macromol 2023; 253:127140. [PMID: 37778579 DOI: 10.1016/j.ijbiomac.2023.127140] [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: 03/13/2023] [Revised: 09/24/2023] [Accepted: 09/27/2023] [Indexed: 10/03/2023]
Abstract
In order to investigate the effects of different crosslinking agents on physicochemical properties and adsorption properties of porous starch. Native corn starch was hydrolyzed by maltase and crosslinked with different crosslinking agents. Sodium trimetaphosphate crosslinked porous starch (STMP-MPS), malic acid cross-linked porous starch (MA-MPS) and citric acid cross-linked porous starch (CA-MPS) were prepared. After crosslinking, MA-MPS and CA-MPS showed a new CO stretching absorption peak at 1738 cm-1, and the crosslinking degree was much higher than that of STMP-MPS. The surface area of MA-MPS was 36 % higher than that of STMP-MPS. Compared with the average pore size of 12.43 nm of STMP-MPS, CA-MPS (14.02 nm) and MA-MPS (14.79 nm) were increased more significantly. The degradation temperature of MA-MPS and CA-MPS was increased by the introduction of ester bond, which indicates that the organic acid cross-linking strengthens the starch granules and hence more energy is required for disruption. Compared with STMP-MPS, the water absorption of MA-MPS and CA-MPS increased by 64 % and 32 %, respectively. Furthermore, the adsorption capacity of MA-MPS to essential oil was the strongest, about 4 times that of STMP-MPS. Overall, it is feasible to modify porous starch by crosslinking reaction to improve its heat resistance and adsorption properties.
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Affiliation(s)
- Jun Tang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; No.3501, Daxue Rd., Changqing District, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong Province 250353, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; No.3501, Daxue Rd., Changqing District, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong Province 250353, China
| | - Congping Tan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; No.3501, Daxue Rd., Changqing District, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong Province 250353, China
| | - Fang Yuan
- School of Chemistry and Chemical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; No.3501, Daxue Rd., Changqing District, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong Province 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; No.3501, Daxue Rd., Changqing District, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong Province 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; No.3501, Daxue Rd., Changqing District, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong Province 250353, China.
| | - Shijun Gao
- Shandong Shouguang Juneng Golden Corn Development Co., Shouguang, China; West of Xingyuan Road, North of Anshun Street, Gucheng District, Shouguang City, Shandong Province, Shandong Shouguang Juneng Golden Corn Development Co., Shouguang, China; West of Xingyuan Road, North of Anshun Street, Gucheng District, Shouguang City, Shandong Province, China.
| | - Zehua Wu
- Shandong Shouguang Juneng Golden Corn Development Co., Shouguang, China; West of Xingyuan Road, North of Anshun Street, Gucheng District, Shouguang City, Shandong Province, Shandong Shouguang Juneng Golden Corn Development Co., Shouguang, China; West of Xingyuan Road, North of Anshun Street, Gucheng District, Shouguang City, Shandong Province, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; No.3501, Daxue Rd., Changqing District, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong Province 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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8
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Zhao D, Li Z, Xia J, Kang Y, Sun P, Xiao Z, Niu Y. Research progress of starch as microencapsulated wall material. Carbohydr Polym 2023; 318:121118. [PMID: 37479436 DOI: 10.1016/j.carbpol.2023.121118] [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: 04/21/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 07/23/2023]
Abstract
Starch is non-toxic, low cost, and possesses good biocompatibility and biodegradability. As a natural polymer material, starch is an ideal choice for microcapsule wall materials. Starch-based microcapsules have a wide range of applications and application prospects in fields such as food, pharmaceuticals, cosmetics, and others. This paper firstly reviews the commonly used wall materials and preparation methods of starch-based microcapsules. Then the effect of starch wall materials on microcapsule properties is introduced in detail. It is expected to provide researchers with design inspiration and ideas for the development of starch-based microcapsules. Next the applications of starch-based microcapsules in various fields are presented. Finally, the future trends of starch-based microcapsules are discussed. Molecular simulation, green chemistry, and solutions to the main problems faced by resistant starch microcapsules may be the future research trends of starch-based microcapsules.
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Affiliation(s)
- Di Zhao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China.
| | - Zhibin Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Jiayi Xia
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Yanxiang Kang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Pingli Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China; School of Agriculture and Biology, Shanghai Jiaotong University, No. 800 Dongchuan Road, Shanghai 200240, China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China.
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9
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Guo L, Fan L, Zhou Y, Li J. Constitution and reconstitution of microcapsules with high diacylglycerol oil loading capacity based on whey protein isolate / octenyl succinic anhydride starch/ inulin matrix. Int J Biol Macromol 2023; 242:124667. [PMID: 37121416 DOI: 10.1016/j.ijbiomac.2023.124667] [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] [Received: 01/14/2023] [Revised: 04/19/2023] [Accepted: 04/25/2023] [Indexed: 05/02/2023]
Abstract
The aim of this study was to constitute microcapsule systems with high oil loading capacity by octenyl succinic anhydride (OSA) starch, whey protein isolate (WPI) and inulin (IN) substrates to provide a new method for encapsulating diacylglycerol oil. Specifically, this study characterizes the physicochemical properties and reconstitution capacity of highly oil loading diacylglycerol microcapsules by comparing the wall encapsulation capacity of the binary wall system OSA-IN, WPI-IN and the ternary wall system WPI-OSA (1:9, 5:5, 9:1)-IN for diacylglycerol oil. It was found that WPI-OSA (5:5)-IN significantly improved the water solubility of microcapsules (86.11 %) compared to OSA-IN microcapsules, and the addition of WPI made the surface of microcapsules smoother and increased the thermal stability and solubility of microcapsules; the addition of OSA enhanced the wettability of microcapsules compared to WPI-IN. In addition, WPI-OSA (5:5)-IN microcapsules have the highest encapsulation efficiency (96.03 %), high emulsion stability after reconstitution, and the smallest droplet size (212.83 nm) after 28 d. Therefore, the WPI-OSA-IN composite system is suitable for the production of highly oil-loaded microencapsulated systems with excellent reconstitution ability to expand the application of diacylglycerol oil.
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Affiliation(s)
- Lingxi Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yulin Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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10
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Santana AA, Zanin RC, de Oliveira RA, Kurozawa LE, Park KJ. Critical storage conditions of pequi pulp microparticles and kinetics of degradation of nutritional properties. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Affiliation(s)
- Audirene Amorim Santana
- School of Agricultural Engineering University of Campinas Campinas Brazil
- School of Chemical Engineering Federal University of Maranhão São Luis Brazil
| | - Rodolfo Campos Zanin
- Research and Development Companhia Iguaçu de Café Solúvel S.A. Cornélio Procópio Brazil
| | | | | | - Kil Jin Park
- School of Agricultural Engineering University of Campinas Campinas Brazil
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11
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Li X, Wang X, Zhang H, Gong L, Meng X, Liu B. OSA-starch stabilized EPA nanoliposomes: preparation, characterization, stability and digestion in vitro and in vivo. Food Chem 2023; 419:136040. [PMID: 37027978 DOI: 10.1016/j.foodchem.2023.136040] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/15/2023] [Accepted: 03/23/2023] [Indexed: 04/01/2023]
Abstract
OSA-starch stabilized EPA nanoliposomes (OSA-EPA-NLs) were prepared by thin film rehydration/dispersion method. The physical properties and morphology of OSA-EPA-NLs were characterized. The best formulated sample was used to measure the storage stability and oxidative properties of EPA under different environmental stresses and to determine release and absorption of OSA-EPA-NLs in vitro and in vivo. The results showed that the encapsulation efficiency of OSA-EPA-NLs was 84.61%. All samples were relatively stable under different environmental stresses, and the release rate of EPA in simulated intestine stage (89.87%) was higher than that in the simulated gastric stage (5.86%). The areas under the EPA concentration-time curve of OSA-EPA-NLs group and EPA-NLs group through in vivo study were 0.42 and 0.32, respectively, which indicated that OSA-starch could improve the stability of EPA nanoliposomes and enhance EPA bioavailability in the form of ethyl esters.
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12
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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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13
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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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14
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Tian S, Xue X, Wang X, Chen Z. Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics. Front Nutr 2022; 9:982370. [PMID: 36046140 PMCID: PMC9421261 DOI: 10.3389/fnut.2022.982370] [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: 06/30/2022] [Accepted: 07/29/2022] [Indexed: 11/22/2022] Open
Abstract
Most of the functional substances in food are absorbed in the small intestine, but before entering the small intestine, the strong acid and enzymes in the stomach limit the amount that can reach the small intestine. Therefore, in this paper, to develop a delivery system for functional food ingredients, maintain the biological activity of the ingredients, and deliver them to the target digestive organs, preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics were reviewed. Embedding unstable food active ingredients in starch-based nano-microcapsules can give the core material excellent stability and certain functional effects. Starch-based wall materials refer to a type of natural polymer material that uses starch or its derivatives to coat fat-soluble components with its hydrophobic cavities. The preparation methods of starch-based wall materials mainly include spray drying, extrusion, freeze drying, ultra-high pressure, coagulation, fluidized bed coating, molecular inclusion, chemical, and enzymic methods. The controlled release of functional food can be achieved by preparing starch-based nano-microcapsules to encapsulate the active agents. It has been reported that that compared with traditional embedding agents such as gelatin, acacia gum, and xanthan gum, starch-based functional food nano-microcapsule delivery system had many good properties, including improving antioxidant capacity, bioavailability, probiotics, and concealing bad flavors. From this review, we can learn which method should be chosen to prepare starch-based functional food nano-microcapsule delivery system and understand the mechanism of controlled release.
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Affiliation(s)
- Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xing'ao Xue
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhicheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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15
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Espinosa-Solis V, García-Tejeda YV, Portilla-Rivera OM, Chávez-Murillo CE, Barrera-Figueroa V. Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions. Polymers (Basel) 2022; 14:polym14153064. [PMID: 35956579 PMCID: PMC9370146 DOI: 10.3390/polym14153064] [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: 05/16/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 11/17/2022] Open
Abstract
Avocado oil is a very valuable agro-industrial product which can be perishable in a short time if it is not stored in the right conditions. The encapsulation of the oils through the spray drying technique protects them from oxidation and facilitates their incorporation into different pharmaceutical products and food matrices; however, the selection of environmentally friendly emulsifiers is a great challenge. Four formulations of the following solid particles: Gum Arabic, HI-CAP®100 starch, and phosphorylated waxy maize starch, were selected to prepare avocado oil Pickering emulsions. Two of the formulations have the same composition, but one of them was emulsified by rotor-stator homogenization. The rest of the emulsions were emulsified by combining rotor-stator plus ultrasound methods. The protective effect of mixed particle emulsifiers in avocado oil encapsulated by spray drying was based on the efficiency of encapsulation. The best results were achieved when avocado oil was emulsified with a mixture of phosphorylated starch/HI-CAP®100, where it presented the highest encapsulation efficiency.
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Affiliation(s)
- Vicente Espinosa-Solis
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí, km 5, Carretera Tamazunchale-San Martín, Tamazunchale 79960, Mexico; (V.E.-S.); (O.M.P.-R.)
| | - Yunia Verónica García-Tejeda
- Academia de Ciencias Básicas, UPIITA, Avenida Instituto Politécnico Nacional No. 2580, Col. Barrio la Laguna Ticomán, Gustavo A. Madero, Mexico City 07340, Mexico
- Correspondence: ; Tel.: +52-555-729-6000 (Ext. 56918)
| | - Oscar Manuel Portilla-Rivera
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí, km 5, Carretera Tamazunchale-San Martín, Tamazunchale 79960, Mexico; (V.E.-S.); (O.M.P.-R.)
| | - Carolina Estefania Chávez-Murillo
- Academia de Bioingeniería, UPIIZ, Instituto Politécnico Nacional, Circuito del Gato No. 202, Col. Ciudad Administrativa, Zacatecas 98160, Mexico;
| | - Víctor Barrera-Figueroa
- Sección de Estudios de Posgrado e Investigación, UPIITA, Avenida Instituto Politécnico Nacional No. 2580, Col. Barrio la Laguna Ticomán, Gustavo A. Madero, Mexico City 07340, Mexico;
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16
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Zhang B, Yao Y, Lu Y, Xu Y, Li W, Yan W. Sodium caseinate and
OSA
‐modified starch as carriers for the encapsulation of lutein using spray‐drying to improve its water solubility and stability. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bo Zhang
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University Beijing 100023 China
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Yishun Yao
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Yifan Lu
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Yanfeng Xu
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Wenjie Yan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University Beijing 100023 China
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17
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Siroha AK, Bangar SP, Sandhu KS, Lorenzo JM, Trif M. Octenyl Succinic Anhydride Modified Pearl Millet Starches: An Approach for Development of Films/Coatings. Polymers (Basel) 2022; 14:polym14122478. [PMID: 35746054 PMCID: PMC9227896 DOI: 10.3390/polym14122478] [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: 04/04/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/18/2022] Open
Abstract
Pearl millet starches were modified at pH 8.0 using 3.0% octenyl succinic anhydride (OSA), and their pasting, rheological properties, and in vitro digestibility were analyzed. The degree of substitution (D.C.) of OSA-modified starches varied from 0.010 to 0.025. The amylose content decreased after modification, while the reverse was observed for swelling power. After OSA modification, the pasting viscosities (peak, trough, setback (cP)) of the modified starches increased compared to their native counterparts. G′ (storage modulus) and G″ (loss modulus) decreased significantly (p < 0.05) compared to their native counterparts during heating. Yield stress (σo), consistency (K), and flow behavior index (n) varied from 9.8 to 87.2 Pa, 30.4 to 91.0 Pa.s., and 0.25 to 0.47, respectively. For starch pastes, steady shear properties showed n < 1, indicating shear-thinning and pseudoplastic behavior. The readily digestible starch (RDS) and slowly digestible starch (SDS) contents decreased, while the resistant starch (R.S.) content increased. After OSA treatment, the solubility power of the starches increased; this property of OSA starches speeds up the biodegradability process for the films, and it helps to maintain a healthy environment.
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Affiliation(s)
- Anil Kumar Siroha
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India;
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
- Correspondence:
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda 151001, India;
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Monica Trif
- CENCIRA Agrofood Research and Innovation Centre, 400650 Cluj-Napoca, Romania;
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18
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Lyu X, Wang Y, Gao S, Wang X, Cao W, Cespedes-Acuña CL. Sea buckthorn leaf extract on the stability and antioxidant activity of microencapsulated sea buckthorn oil. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Kandasamy S, Naveen R. A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14059] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Sengodan Kandasamy
- Department of Food Technology, Kongu Engineering College Erode Tamil Nadu India
| | - Rajshri Naveen
- Department of Food Technology, Kongu Engineering College Erode Tamil Nadu India
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20
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Barradas‐Pretelín R, García‐Barradas O, Beristain‐Guevara CI, Mendoza‐López MR, Pascual‐Pineda LA, Flores‐Andrade E, Jiménez‐Fernández M. Effect of ginger extract on stability, physicochemical and antioxidant properties of avocado powder using maltodextrin as carrier. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Raúl Barradas‐Pretelín
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Xalapa Veracruz México
| | | | | | | | - Luz A. Pascual‐Pineda
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Xalapa Veracruz México
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21
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Zhang B, Zheng L, Liang S, Lu Y, Zheng J, Zhang G, Li W, Jiang H. Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability. Foods 2022; 11:foods11040612. [PMID: 35206087 PMCID: PMC8871364 DOI: 10.3390/foods11040612] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 02/09/2022] [Accepted: 02/15/2022] [Indexed: 02/04/2023] Open
Abstract
The poor water-solubility and stability of capsaicin limits its widespread application in the industry. Spray-dried capsaicin microcapsules were fabricated using whey protein (WP) and octenyl-succinic-anhydride-modified starch (OS) as wall materials in this study. The aim is to investigate the impact of protein/starch ratio on microcapsules’ physicochemical characteristics and stability. SEM images showed that microcapsule granules were uneven in size, and irregular, with some wrinkles and dents. FTIR illustrated a chemical interaction between capsaicin and composite wall materials. XRD showed that the spray-dried powders were mainly in amorphous form. As the whey protein content decreased, the yield (9.32–68.18%), encapsulation efficiency (49.91–94.57%), wettability (158.87–232.63 s), and solubility (74.99–96.57%) of samples decreased, but the mean particle size (3.22–26.03 μm), apparent viscosity, and shear stress tended to increase. Besides, DSC revealed that the glass transition temperatures (Tg) of samples were at around 85 °C. Capsaicin microcapsules with WP:OS at the ratio of 7:3 possessed the highest Tg, and the best storage stability. Based on our research, microencapsulation significantly improved the stability and the water-solubility of capsaicin. A small amount of OSA-starch mixed with whey protein as a promising carrier for capsaicin would greatly promote the application of capsaicin in the food industry.
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22
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Wang X, Hong Y, Gu Z, Cheng L, Li Z, Li C, Ban X. Themes, Trends, and Knowledge Structure in Thirty Years of Starch Research in Food Science and Technology: a Visualization Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202100274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xu Wang
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Yan Hong
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Zhengbiao Gu
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Li Cheng
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Zhaofeng Li
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Caiming Li
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Xiaofeng Ban
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
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23
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Chieregato Maniglia B, Carregari Polachini T, Norwood EA, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.01.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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VELASQUEZ Barreto FFLUKER, Bello-Pérez LA. Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Frank FLUKER VELASQUEZ Barreto
- Instituto de Investigación, Universidad Católica Los Angeles de Chimbote, Chimbote, Perú
- Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional Autónoma de Chota, Chota, Perú
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