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Wan Y, Niu Z, Luo X, Jin W, Liu Z, Wei C, Liu W. Insights on tiger nut (Cyperus Esculentus L.) oil-loaded microcapsules: characterization and oxidation stability analysis. Food Chem 2024; 460:140755. [PMID: 39121768 DOI: 10.1016/j.foodchem.2024.140755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 07/12/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024]
Abstract
In this paper, tiger nut oil-loaded microcapsules (TNOMs) were prepared by complexation soybean protein isolate (SPI) and maltodextrin (MD) as wall materials using the spray drying method with tiger nut oil (TNO) as the core material, and its physicochemical properties and stabilities were characterized and analyzed. Under the optimum conditions, the encapsulation efficiency (EE) of TNOMs could reach up to 91.23%. Of note, after 60 days of storage at 60 °C, the peroxide value (PV) of TNO was almost 21.8 times as much as that of TNO encapsulated. Furthermore, TNOMs had good thermal stability below 200 °C and are sufficient for the general food processing needs. By fitting Arrhenius oxidation kinetics model, it was predicted that the shelf life of the product stored at 25 °C was 352.48 d. Therefore, it is promised to be applied to the development of high oleic acid food in the future. This study offered a theoretical framework for utilization and broadening the range of applications of TNO in the food industry.
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Affiliation(s)
- Yilai Wan
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Zhiya Niu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Xin Luo
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Wenkai Jin
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Zhanxia Liu
- Oil Deep Processing and Nutrition Safety Innovation Team, Xinjiang, Academy of Agricultral and Reclamation Science, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China
| | - Changqing Wei
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China; Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China.
| | - Wenyu Liu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty Co-constructed by the Ministry and Province, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China.
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Ma D, Yang B, Zhao J, Yuan D, Li Q. Advances in protein-based microcapsules and their applications: A review. Int J Biol Macromol 2024; 263:129742. [PMID: 38278389 DOI: 10.1016/j.ijbiomac.2024.129742] [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: 10/20/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.
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Affiliation(s)
- Donghui Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China.
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Chen J, Liu Z, Ma S, Chen X, Li L, Liu W, Ren G, Duan X, Cao W, Xu Y, Xie Q. Effects of Transglutaminase Concentration and Drying Method on Encapsulation of Lactobacillus plantarum in Gelatin-Based Hydrogel. Molecules 2023; 28:8070. [PMID: 38138559 PMCID: PMC10745822 DOI: 10.3390/molecules28248070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 11/30/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Lactobacillus plantarum is a kind of probiotic that benefits the host by regulating the gut microbiota, but it is easily damaged when passing through the gastrointestinal tract, hindering its ability to reach the destination and reducing its utilization value. Encapsulation is a promising strategy for solving this problem. In this study, transglutaminase (TGase)-crosslinked gelatin (GE)/sodium hexametaphosphate (SHMP) hydrogels were used to encapsulate L. plantarum. The effects of TGase concentration and drying method on the physiochemical properties of the hydrogels were determined. The results showed that at a TGase concentration of 9 U/gGE, the hardness, chewiness, energy storage modulus, and apparent viscosity of the hydrogel encapsulation system were maximized. This concentration produced more high-energy isopeptide bonds, strengthening the interactions between molecules, forming a more stable three-dimensional network structure. The survival rate under the simulated gastrointestinal conditions and storage stability of L. plantarum were improved at this concentration. The thermal stability of the encapsulation system dried via microwave vacuum freeze drying (MFD) was slightly higher than that when dried via freeze drying (FD). The gel structure was more stable, and the activity of L. plantarum decreased more slowly during the storage period when dried using MFD. This research provides a theoretical basis for the development of encapsulation technology of probiotics.
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Affiliation(s)
- Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Zhiqin Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Shuhua Ma
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Xin Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Yunfeng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China
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Bergesse AE, Asensio CM, Quiroga PR, Ryan LC, Grosso NR, Nepote V. Microencapsulation of phenolic compounds extracted from soybean seed coats by spray-drying. J Food Sci 2023; 88:4457-4471. [PMID: 37799104 DOI: 10.1111/1750-3841.16775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/18/2023] [Accepted: 09/06/2023] [Indexed: 10/07/2023]
Abstract
This study aimed to characterize and microencapsulate soybean seed coats phenolic compounds by spray-drying, evaluating physicochemical properties and storage stability. Different extraction methodologies were used to obtain crude extract (SCE), ethyl acetate fraction, water fraction, and bound phenolic extract. Extraction yield, total phenolic and flavonoid contents, and antioxidant capacity were determined. HPLC-electrospray ionization source-MS/MS analysis was performed on SCE. Microencapsulation by spray-drying of SCE incorporating 10%, 20%, and 30% maltodextrin (MD) was carried out. Drying yield (DY), encapsulation efficiency (EE), moisture, morphology and particle size, dry, and aqueous storage stability were evaluated on the microcapsules. SCE had 7.79 g/100 g polyphenolic compounds (mainly isoflavones and phenolic acids) with antioxidant activity. Purification process by solvent partitioning allowed an increase of phenolic content and antioxidant activity. Microcapsules with 30% MD exhibited the highest DY, EE, and stability. Microencapsulated polyphenolic compounds from soybean seed coats can be used as functional ingredients in food products. PRACTICAL APPLICATION: Soybean seed coat is a usually discarded agro-industrial by-product, which presents antioxidant compounds of interest to human health. These compounds are prone to oxidation due to their chemical structure; therefore, microencapsulation is a viable and reproducible solution to overcome stability-related limitations. Microencapsulation of soybean seed coats polyphenols is an alternative which protects and extends the stability of phenolic compounds that could be potentially incorporated into food products as a natural additive with antioxidant properties.
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Affiliation(s)
- Antonella Estefanía Bergesse
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Claudia Mariana Asensio
- Department of Botany and Plant Sciences, University of California, Riverside, CA, United States
| | - Patricia Raquel Quiroga
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Liliana Cecilia Ryan
- Escuela de Nutrición, Facultad de Ciencias Médicas (FCM), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Nelson Rubén Grosso
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Valeria Nepote
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Córdoba, Argentina
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Lin Z, Li B, Liao M, Liu J, Zhou Y, Liang Y, Yuan H, Li K, Li H. The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan. Foods 2023; 12:3801. [PMID: 37893694 PMCID: PMC10606457 DOI: 10.3390/foods12203801] [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: 09/20/2023] [Revised: 10/07/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
Plum (Prunus salicina Lindl.) is an important stone fruit crop in Sichuan that is increasingly in demand by consumers owing to its flavor and outstanding nutraceutical properties. The physicochemical characteristics, antioxidant capacity, and volatile profiles of five traditional and new plum cultivars in Sichuan were determined using high-performance liquid chromatography and gas chromatography time-of-flight mass spectrometry. The results showed that all plums exhibited an appropriate quality profile for fresh consumption; the new cultivar 'ZH' exhibited the highest soluble solids content, sugar-acid ratio, total phenolic content, total flavonoid content, and antioxidant capacity. High sugar-low acid properties were observed in five plum cultivars. Sucrose was the main sugar, while quinic acid and malic acid were the main organic acids. The plums were rich in volatile compounds and had specific volatile characteristics. A total of 737 volatiles were identified in the plum fruit, and orthogonal partial least-squares discriminant analysis was employed to screen 40 differential volatiles as markers for cultivar distinction. These findings offer comprehensive information on the physicochemical characteristics, antioxidant capacity, and volatile profiles of plums.
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Affiliation(s)
- Zixi Lin
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Binbin Li
- Institute of Agricultural Products Processing Research, Xinjiang Academy of Agricultural Reclamation Sciences, Shihezi 832000, China;
| | - Maowen Liao
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Jia Liu
- Horticulture Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610039, China;
| | - Yan Zhou
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Yumei Liang
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Huaiyu Yuan
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Ke Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Huajia Li
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
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Romanini EB, Rodrigues LM, Stafussa AP, Cantuaria Chierrito TP, Teixeira AF, Corrêa RCG, Madrona GS. Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application. PLANTS (BASEL, SWITZERLAND) 2023; 12:3177. [PMID: 37765341 PMCID: PMC10537171 DOI: 10.3390/plants12183177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 08/29/2023] [Accepted: 08/29/2023] [Indexed: 09/29/2023]
Abstract
Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of innovation in the present research. This study aims to microencapsulate grape pomace extract in a combination of maltodextrin and xanthan gum via lyophilization, and determine the protective effect of this microcapsule on the phenolic compounds and anthocyanins. Thus, the microcapsule stability was determined over 120 days, under different temperature conditions (4 and 25 °C) and in the presence or absence of light. Additionally, a gelatin application test was performed to investigate the effect of the microcapsule on color stability. When comparing the extract versus microcapsules, the microcapsule results were better both for total anthocyanins (1.69 to 1.54-fold) and total phenolic compounds (3.06 to 1.74-fold), indicating a longer half-life after encapsulation. The microcapsule application in gelatin demonstrated that the encapsulating matrix retained the color for 30 days. Thus, the encapsulation method can be recommended to preserve the bioactive compounds and the coloration in food products such as gelatin.
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Affiliation(s)
- Edilson Bruno Romanini
- Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil; (E.B.R.); (L.M.R.); (A.P.S.)
- Instituto Federal do Paraná, Campus Paranavaí, Avenida José Felipe Tequinha, 1400-Jardim das Nacoes, Paranavaí 87703-536, PR, Brazil;
| | - Leticia Misturini Rodrigues
- Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil; (E.B.R.); (L.M.R.); (A.P.S.)
| | - Ana Paula Stafussa
- Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil; (E.B.R.); (L.M.R.); (A.P.S.)
| | - Talita Perez Cantuaria Chierrito
- School of Pharmaceutical Sciences of Ribeirão Preto, University de São Paulo, Avenida do Café, Ribeirão Preto 14040-903, SP, Brazil;
| | - Aline Finger Teixeira
- Instituto Federal do Paraná, Campus Paranavaí, Avenida José Felipe Tequinha, 1400-Jardim das Nacoes, Paranavaí 87703-536, PR, Brazil;
| | - Rúbia Carvalho Gomes Corrêa
- Postgraduate Program in Clean Technologies, Cesumar University-UNICESUMAR, Maringá 87050-390, PR, Brazil;
- Cesumar Institute of Science, Technology and Innovation-ICETI, Maringá 87050-390, PR, Brazil
| | - Grasiele Scaramal Madrona
- Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil; (E.B.R.); (L.M.R.); (A.P.S.)
- Department of Food Engineering, State Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil
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Ziaee M, Sheikhzadeh Takabi A, Ebadollahi A. Fabrication of Carum copticum essential oil-loaded chitosan nanoparticles and evaluation its insecticidal activity for controlling Rhyzopertha dominica and Tribolium confusum. FRONTIERS IN PLANT SCIENCE 2023; 14:1187616. [PMID: 37575925 PMCID: PMC10416621 DOI: 10.3389/fpls.2023.1187616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Accepted: 07/04/2023] [Indexed: 08/15/2023]
Abstract
Introduction Plant essential oils (EOs) can be used as a feasible tool for insect pest control. Nanoparticle formulations of plant EOs can improve the efficiency and stability of EOs, as well as insecticidal potential. Methods In this study, Carum copticum L. essential oil-loaded nanoparticles (OLNs) were prepared via an oil-in-water emulsion, followed by droplet solidiffication via ionic gelation using a cross-linker, sodium tripolyphosphate (TPP). The nanoparticles were characterized by ultraviolet and visible (UV-Vis) spectrophotometry, Fourier-transform infrared spectroscopy (FTIR), laser light scattering (LS), transmission electron microscopy (TEM), and scanning electron microscopy (SEM). Moreover, the insecticidal activity of C. copticum EO and OLNs was evaluated against Rhyzopertha dominica (F.) (Coleoptera: Bostrychidae) and Tribolium confusum Jacquelin du Val. (Coleoptera: Tenebrionidae). In addition, their effectiveness was assessed on the progeny production of tested insect species. Results and discussion The loading efficiency ranged from 34.33 to 84.16% when the chitosan to EO weight ratio was 1:1.25 and 1:0.5, respectively. The loading efficiency decreased with increasing EO content in the nanoparticles. The OLN particles exhibited spherical shape. The particle size was in the range 120-223.6 nm and increased with the increase of EO to chitosan ratio. So that the largest mean particle size (223.6 nm) was reported in the 1:1.25 weight ratio of chitosan to the EO. The mortality percentage of R. dominica and T. confusum adults were 74 and 57% when exposed for 7 days to 2000 mg/kg of OLNs at the 1:1.25 weight ratio, while EO caused 62 and 44% mortality on both insect species, respectively. Therefore, OLNs can potentially improve the insecticidal activity of C. copticum EO and could be applied to facilitate control of stored-product insect pests.
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Affiliation(s)
- Masumeh Ziaee
- Department of Plant Protection, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | | | - Asgar Ebadollahi
- Department of Plant Sciences, Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
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8
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Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Palomino-Rincón H, Taipe-Pardo F, Aguirre Landa JPA, Arévalo-Quijano JC, Muñoz-Saenz JC, Quispe-Quezada UR, Huamán-Carrión ML, Gutiérrez-Gómez E, Sucari-León R, Luciano-Alipio R, Muñoz-Saenz JM, Guzmán Gutiérrez RJ. Nanoencapsulation of Phenolic Extracts from Native Potato Clones ( Solanum tuberosum spp. andigena) by Spray Drying. Molecules 2023; 28:4961. [PMID: 37446623 DOI: 10.3390/molecules28134961] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/19/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
Native potato clones grown in Peru contain bioactive compounds beneficial to human health. This study aimed to optimize the spray-drying nanoencapsulation of native potato phenolic extracts utilizing a central composite design and response surface methodology, obtaining the optimal treatment to an inlet temperature of 120 °C and an airflow of 141 L/h in the nano spray dryer B-90, which allowed maximizing the yield of encapsulation, antioxidant capacity (DPPH), encapsulation efficiency (EE), total phenolic compounds, and total flavonoids; on the other hand, it allowed minimizing hygroscopicity, water activity (Aw), and moisture. Instrumental characterization of the nanocapsules was also carried out, observing a gain in lightness, reddening of the color, and spherical nanoparticles of heterogeneous size (133.09-165.13 nm) with a negative ζ potential. Thermal, infrared, and morphological analyses confirmed the encapsulation of the core in the wall materials. Furthermore, an in vitro release study of phenolic compounds in an aqueous solution achieved a maximum value of 9.86 mg GAE/g after 12 h. Finally, the obtained nanocapsules could be used in the food and pharmaceutical industry.
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Affiliation(s)
- Carlos A Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Henry Palomino-Rincón
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Fredy Taipe-Pardo
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | | | - José C Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | | | - Uriel R Quispe-Quezada
- Agricultural and Forestry Business Engineering, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Mary L Huamán-Carrión
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Edgar Gutiérrez-Gómez
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Reynaldo Sucari-León
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Rober Luciano-Alipio
- Administrative Sciences Faculty, Universidad Nacional Autónoma Altoandina de Tarma, Junín 12731, Peru
| | - Judy M Muñoz-Saenz
- Environmental Technology Center, Servicio Nacional de Adiestramiento en Trabajo Industrial, Lima 15036, Peru
| | - Rodrigo J Guzmán Gutiérrez
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
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9
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Medfai W, Oueslati I, Dumas E, Harzalli Z, Viton C, Mhamdi R, Gharsallaoui A. Physicochemical and Biological Characterization of Encapsulated Olive Leaf Extracts for Food Preservation. Antibiotics (Basel) 2023; 12:987. [PMID: 37370306 PMCID: PMC10295592 DOI: 10.3390/antibiotics12060987] [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: 04/30/2023] [Revised: 05/24/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
Phenolic compounds in olive leaves have an excellent antioxidant activity and good antimicrobial properties. These bioactive molecules have beneficial properties for health, arousing great scientific and commercial interest. This study reports lyophilized olive leaf extracts (OLE) encapsulated by spray-drying using maltodextrins, maltodextrins-pectin and maltodextrins-gum Arabic as encapsulating agents. Lyophilized OLE were collected from two varieties cultivated in a harsh pedo-climatic conditions of the arid region of Tunisia. The effects of the genetic factor and the different encapsulating agents on the physicochemical properties of microcapsules and their behavior during storage, as well as their antimicrobial activities, were studied. Microcapsules successfully passed heat treatment and storage conditions and their antimicrobial activities were preserved. The encapsulating agent combination improved the encapsulation efficiency and the product yield in Zarrazi variety compared to Dhokar one. In addition, Dhokar variety microparticles showed the best heat stability at 4 and 25 °C after 90 days of storage and the higher inhibition percent against bacteria. The results of the present study evidenced that the best conditions for OLE encapsulation were obtained when the maltodextrins-pectin and maltodextrins-gum Arabic were combined to form a hybrid coating material.
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Affiliation(s)
- Wafa Medfai
- Centre of Biotechnology of Borj-Cedria, LR15CBBC05, Laboratory of Olive Biotechnology, Hammam-Lif 2050, Tunisia
- Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunis 2092, Tunisia
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France
| | - Imen Oueslati
- Centre of Biotechnology of Borj-Cedria, LR15CBBC05, Laboratory of Olive Biotechnology, Hammam-Lif 2050, Tunisia
| | - Emilie Dumas
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France
| | - Zina Harzalli
- Centre of Biotechnology of Borj-Cedria, LR15CBBC05, Laboratory of Olive Biotechnology, Hammam-Lif 2050, Tunisia
- Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunis 2092, Tunisia
| | - Christophe Viton
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, IMP UMR 5223, 15 Bd André Latarjet, 69100 Villeurbanne, France
| | - Ridha Mhamdi
- Centre of Biotechnology of Borj-Cedria, LR15CBBC05, Laboratory of Olive Biotechnology, Hammam-Lif 2050, Tunisia
| | - Adem Gharsallaoui
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France
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10
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Feitosa BF, Decker BLA, Brito ESD, Rodrigues S, Mariutti LRB. Microencapsulation of anthocyanins as natural dye extracted from fruits - A systematic review. Food Chem 2023; 424:136361. [PMID: 37216779 DOI: 10.1016/j.foodchem.2023.136361] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/17/2023] [Accepted: 05/09/2023] [Indexed: 05/24/2023]
Abstract
Anthocyanins are naturally colored compounds that can be extracted from plants, especially fruits. Their molecules are unstable under normal processing conditions; thus, they must be protected using modern technologies, such as microencapsulation. For this reason, many industries are searching for information from review studies to find the conditions that improve these natural pigments' stability. This systematic review aimed to elucidate different aspects of anthocyanins, such as main extraction and microencapsulation methods, gaps in analytical techniques, and industrial optimization measurements. Initially, 179 scientific articles were retrieved, of which seven clusters were found with 10-36 cross-linked references. Sixteen articles containing 15 different botanical specimens were included in the review, most focusing on the whole fruit, pulp, or subproducts. The extraction and microencapsulation technique resulting in the highest anthocyanin content was sonication with ethanol, temperature below 40 °C, and maximum time of 30 min, followed by microencapsulation by spray drying with maltodextrin or gum Arabic. Color apps and simulation programs may help verify natural dyes' composition, characteristics, and behavior.
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Affiliation(s)
| | | | | | - Sueli Rodrigues
- Federal University of Ceará, 60020-181 Fortaleza, CE, Brazil.
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11
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Mzoughi M, Demircan E, Turan OY, Firatligil E, Ozcelik B. Valorization of plum (Prunus domestica) peels: microwave-assisted extraction, encapsulation and storage stability of its phenolic extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01893-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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12
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Li Y, Deng W, Wu L, Chen S, Zheng Z, Song H. Anti-Inflammatory Effects of Polyphenols from Plum ( Prunus salicina Lindl) on RAW264.7 Macrophages Induced by Monosodium Urate and Potential Mechanisms. Foods 2023; 12:254. [PMID: 36673346 PMCID: PMC9858531 DOI: 10.3390/foods12020254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 12/21/2022] [Accepted: 12/23/2022] [Indexed: 01/09/2023] Open
Abstract
Acute gouty arthritis is an acute inflammatory reaction caused by the deposition of monosodium urate (MSU) crystals in joints and surrounding soft tissues. Controlling inflammation is the key to preventing acute gouty arthritis. Anti-inflammatory activities and the possible molecular mechanisms of plum (Prunus salicina Lindl cv. "furong") polyphenols (PSLP) on RAW264.7 macrophage cells induced by monosodium urate were investigated. PPSF significantly inhibited the activity of inflammatory factors such as tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interleukin-18 (IL-18). In addition, PPSF exhibited excellent activation of superoxide dismutase (SOD) activity and reduction of intracellular reactive oxygen species (ROS) and malondialdehyde (MDA) levels in RAW264.7 macrophages. The results of global screening of all transcripts by RNA-seq revealed 8585 differentially expressed genes between the PSLP-treated group and the MUS group. From GO analysis, PSLP could affect the occurrence and development of RAW264.7 macrophage inflammation through biological processes, such as organic substance metabolism, intracellular organelles, and binding function. The regulation mechanism of PSLP on MSU-induced RAW264.7 macrophage inflammation may be achieved through the HIF-1 signaling pathway, renal cell carcinoma, the ErbB signaling pathway, and the FoxO signaling pathway. Therefore, PSLP has great prospects in the prevention of gout and similar inflammatory diseases.
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Affiliation(s)
- Yibin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Research Institute of Agri-Engineering and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing, Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Wei Deng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Li Wu
- Research Institute of Agri-Engineering and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing, Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Shouhui Chen
- Research Institute of Agri-Engineering and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
| | - Zhipeng Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongbo Song
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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13
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Jang Y, Koh E. Characterisation and storage stability of aronia anthocyanins encapsulated with combinations of maltodextrin with carboxymethyl cellulose, gum Arabic, and xanthan gum. Food Chem 2022; 405:135002. [DOI: 10.1016/j.foodchem.2022.135002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 11/10/2022] [Accepted: 11/16/2022] [Indexed: 11/21/2022]
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14
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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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15
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Jaroensaensuai J, Wongsasulak S, Yoovidhya T, Devahastin S, Rungrassamee W. Improvement of Moist Heat Resistance of Ascorbic Acid through Encapsulation in Egg Yolk–Chitosan Composite: Application for Production of Highly Nutritious Shrimp Feed Pellets. Animals (Basel) 2022; 12:ani12182384. [PMID: 36139244 PMCID: PMC9495111 DOI: 10.3390/ani12182384] [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: 07/31/2022] [Revised: 09/05/2022] [Accepted: 09/06/2022] [Indexed: 11/29/2022] Open
Abstract
Simple Summary Egg yolk (EY) is an excellent supplement for aquatic animals and has good food functionality. According to the high lipid content in EY, it was, for the first time, used in combination with chitosan (CS) to encapsulate the ascorbic acid (AA) to minimize the loss of AA during exposure to feed processing and seawater. The microcapsules’ production yield, EE, and moist heat resistance were evaluated. One selected encapsulated AA was fortified in shrimp feed. The AA retention in feed processing and seawater was evaluated. Both EE and production yields of the microcapsules were relatively high compared to other reports. Moist heat resistance capability of the encapsulated AA was up to 82%. EY was essential in moist heat protection, while CS significantly improved the microcapsules’ production yield, EE, and morphology. The loss of AA in feed processing and seawater was remarkably improved by 16 folds compared to the unencapsulated AA. The microcapsules showed high potential application for foods and aquatic feed to protect heat-labile and hydro-soluble substances. Abstract Egg yolk (EY) is an excellent supplement for aquatic animals and has good technofunctionality. Ascorbic acid (AA) is a potent bioactive substance and is essentially added to shrimp feed; however, it is drastically lost in both feed processing and in rearing environments. In this study, AA was microencapsulated in an EY–chitosan (CS) composite. The encapsulated vitamin was then mixed into a shrimp feed mixture to form pelleted feed via twin-screw extrusion. The effects of the EY/AA ratio and the amount of CS on moist heat resistance, production yield, encapsulation efficiency (EE), and morphology of microcapsules were investigated. The molecular interaction of the microcapsule components was analyzed by FTIR. The size and size distribution of the microcapsules were determined using a laser diffraction analyzer. The microstructure was evaluated by SEM. The physical properties of the microcapsule-fortified pelleted feed were determined. The AA retention at each step of feed processing and during exposure to seawater was evaluated. The results showed that the microcapsules had a spherical shape with an average diameter of ~6.0 μm. Decreasing the EY/AA ratio significantly improved the production yield, EE, and morphology of the microcapsules. EY proved to be the key component for moist heat resistance, while CS majorly improved the production yield, EE, and morphology of the microcapsules. The microcapsules showed no adverse impact on feed properties. The loss of AA in food processing and seawater was remarkably improved. The final content of the encapsulated AA remaining in shrimp feed was 16-fold higher than that of the unencapsulated AA.
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Affiliation(s)
- Jidapa Jaroensaensuai
- Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand
| | - Saowakon Wongsasulak
- Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand
- Food Technology and Engineering Lab, Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Tha-Kham, Bang Khun Thian, Bangkok 10150, Thailand
- Correspondence:
| | - Tipaporn Yoovidhya
- Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand
| | - Sakamon Devahastin
- Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand
- The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand
| | - Wanilada Rungrassamee
- Microarray Research Team, National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
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16
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Buljeta I, Pichler A, Šimunović J, Kopjar M. Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques. Molecules 2022; 27:molecules27165069. [PMID: 36014306 PMCID: PMC9415625 DOI: 10.3390/molecules27165069] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/05/2022] [Accepted: 08/07/2022] [Indexed: 11/16/2022] Open
Abstract
Polyphenols have received great attention as important phytochemicals beneficial for human health. They have a protective effect against cardiovascular disease, obesity, cancer and diabetes. The utilization of polyphenols as natural antioxidants, functional ingredients and supplements is limited due to their low stability caused by environmental and processing conditions, such as heat, light, oxygen, pH, enzymes and so forth. These disadvantages are overcome by the encapsulation of polyphenols by different methods in the presence of polyphenolic carriers. Different encapsulation technologies have been established with the purpose of decreasing polyphenol sensitivity and the creation of more efficient delivery systems. Among them, spray-drying and freeze-drying are the most common methods for polyphenol encapsulation. This review will provide an overview of scientific studies in which polyphenols from different sources were encapsulated using these two drying methods, as well as the impact of different polysaccharides used as carriers for encapsulation.
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Affiliation(s)
- Ivana Buljeta
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
- Correspondence: ; Tel.: +385-3122-4309
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17
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Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02805-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Fathi F, N Ebrahimi S, Matos LC, P P Oliveira MB, Alves RC. Emerging drying techniques for food safety and quality: A review. Compr Rev Food Sci Food Saf 2022; 21:1125-1160. [PMID: 35080792 DOI: 10.1111/1541-4337.12898] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 12/01/2021] [Accepted: 12/08/2021] [Indexed: 11/27/2022]
Abstract
The new trends in drying technology seek a promising alternative to synthetic preservatives to improve the shelf-life and storage stability of food products. On the other hand, the drying process can result in deformation and degradation of phytoconstituents due to their thermal sensitivity. The main purpose of this review is to give a general overview of common drying techniques with special attention to food industrial applications, focusing on recent advances to maintain the features of the active phytoconstituents and nutrients, and improve their release and storage stability. Furthermore, a drying technique that extends the shelf-life of food products by reducing trapped water, will negatively affect the spoilage of microorganisms and enzymes that are responsible for undesired chemical composition changes, but can protect beneficial microorganisms like probiotics. This paper also explores recent efficient improvements in drying technologies that produce high-quality and low-cost final products compared to conventional methods. However, despite the recent advances in drying technologies, hybrid drying (a combination of different drying techniques) and spray drying (drying with the help of encapsulation methods) are still promising techniques in food industries. In conclusion, spray drying encapsulation can improve the morphology and texture of dry materials, preserve natural components for a long time, and increase storage times (shelf-life). Optimizing a drying technique and using a suitable drying agent should also be a promising solution to preserve probiotic bacteria and antimicrobial compounds.
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Affiliation(s)
- Faezeh Fathi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran.,REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Samad N Ebrahimi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran
| | | | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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19
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Sakulnarmrat K, Konczak I. Encapsulation of Melodorum fruticosum Lour. anthocyanin-rich extract and its incorporation into model food. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112546] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Antonio-Gomez M, Salinas-Moreno Y, Hernández-Rosas F, Martínez-Bustos F, Andrade-González I, Herrera-Corredor J. Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/140404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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21
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Castro-López C, Espinoza-González C, Ramos-González R, Boone-Villa VD, Aguilar-González MA, Martínez-Ávila GCG, Aguilar CN, Ventura-Sobrevilla JM. Spray-drying encapsulation of microwave-assisted extracted polyphenols from Moringa oleifera: Influence of tragacanth, locust bean, and carboxymethyl-cellulose formulations. Food Res Int 2021; 144:110291. [PMID: 34053517 DOI: 10.1016/j.foodres.2021.110291] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 02/26/2021] [Accepted: 02/27/2021] [Indexed: 12/01/2022]
Abstract
In this work, polyphenols from Moringa oleifera (Mor) leaves were extracted by microwave-assisted extraction (MAE) and encapsulated by spray-drying (SD). Particularly, we explored the influence of tragacanth gum (TG), locust bean gum (LBG), and carboxymethyl-cellulose (CMC) as wall-materials on the physicochemical behavior of encapsulated Mor. Single or combined wall-material treatments (100:00 and 50:50 ratios, and total solid content 1%) were tested. The results showed the wall-material had a significant effect on the process yield (55.7-68.3%), encapsulation efficiency (24.28-35.74%), color (yellow or pale-yellow), total phenolic content (25.17-27.49 mg GAE g-1 of particles), total flavonoid content (23.20-26.87 mg QE g-1 of particles), antioxidant activity (DPPH• = 5.96-6.95 mg GAE g-1; ABTS•+ = 5.61-6.18 mg TE g-1 of particles), and particle size distribution (D50 = 112-1946 nm) of the encapsulated Mor. On the other hand, SEM analysis showed smooth and spherical particles, while TGA and DSC analyses confirmed the encapsulation of bioactive compounds based on the changes in thermal peaks. Finally, XRD analysis showed that the particles have an amorphous behavior. The encapsulated Mor produced with individual TG or CMC demonstrated better properties than those obtained from mixed gums. Thus, TG or CMC might be feasible wall materials for manufacturing encapsulated Mor that conserve the phenolic content and antioxidant activity.
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Affiliation(s)
- Cecilia Castro-López
- Universidad Autonoma de Coahuila, School of Chemistry, Department of Food Science and Technology, 25280 Saltillo, Coahuila, Mexico
| | - Carlos Espinoza-González
- Research Center for Applied Chemistry, A.C. (CIQA A.C.), Sonomimetikos Research Group, 25294 Saltillo, Coahuila, Mexico
| | - Rodolfo Ramos-González
- CONACYT- Universidad Autonoma de Coahuila, School of Chemistry, 25280 Saltillo, Coahuila, Mexico
| | - V Daniel Boone-Villa
- Universidad Autonoma de Coahuila, School of Medicine, Northern Unit, 26090 Piedras Negras, Coahuila, Mexico
| | - Miguel A Aguilar-González
- Center for Research and Advanced Studies of the National Polytechnic Institute A.C. (CINVESTAV-IPN A.C.)/Saltillo Unit, 25900 Ramos Arizpe, Coahuila, Mexico
| | - Guillermo C G Martínez-Ávila
- Autonomous University of Nuevo Leon, School of Agronomy, Laboratory of Chemistry and Biochemistry, 66050 General Escobedo, Nuevo León, Mexico
| | - Cristóbal N Aguilar
- Universidad Autonoma de Coahuila, School of Chemistry, Department of Food Science and Technology, 25280 Saltillo, Coahuila, Mexico
| | - Janeth M Ventura-Sobrevilla
- Universidad Autonoma de Coahuila, School of Chemistry, Department of Food Science and Technology, 25280 Saltillo, Coahuila, Mexico.
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Effect of Microcapsules of a Waterborne Core Material on the Properties of a Waterborne Primer Coating on a Wooden Surface. COATINGS 2021. [DOI: 10.3390/coatings11060657] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Microcapsules of a waterborne core material were prepared using a waterborne primer. The microcapsules of the waterborne core material were added to the waterborne primer to explore the effects of different core–shell ratios and mass fractions of the microcapsules on the property of the waterborne primer coating on the wooden surface. The results show that as the mass fraction of the microcapsules increased, the chromatic aberration increased by degrees, the glossiness decreased gradually, and the hardness increased by degrees, whilst—except for the coating with 0.50:1 microcapsules—the adhesion decreased gradually. When the mass fraction of the microcapsules increased, the impact resistance increased first and decreased later, or remained unchanged after reaching a certain value. When the mass fraction of the microcapsules increased, the elongation at the break increased first and decreased later. When the core–shell ratio was small and the mass fraction was between 5.0% and 15.0%, the coating had better liquid resistance. When the core–shell ratio was 0.67:1 and the mass fraction was 10.0%, the overall property of the coating on the Basswood was the best. The technology of microencapsulation provides a technical reference for the waterborne primer with self-repair qualities on the surface of wooden products.
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23
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Yun P, Devahastin S, Chiewchan N. Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review. Compr Rev Food Sci Food Saf 2021; 20:1768-1799. [PMID: 33527760 DOI: 10.1111/1541-4337.12701] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 11/24/2020] [Accepted: 12/15/2020] [Indexed: 12/26/2022]
Abstract
Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat-sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials. This review provides a summary of various microstructures resulted from the use of selected encapsulation methods or systems, namely, spray coating; co-extrusion; emulsion-, micelle-, and liposome-based; coacervation; and ionic gelation encapsulation, at different conditions. Subsequent effects of the different microstructures on encapsulation efficiency and retention of encapsulated core materials are mentioned and discussed. Encapsulates having compact microstructures resulted from the use of low-surface tension and low-viscosity encapsulants, high-stability encapsulation systems, lower loads of core materials to total solids of encapsulants and appropriate solidification conditions have proved to exhibit higher encapsulation efficiencies and better retention of encapsulated core materials. Encapsulates with hollow, dent, shrunken microstructures or thinner walls resulted from inappropriate solidification conditions and higher loads of core materials, on the other hand, possess lower encapsulation efficiencies and protection capabilities. Encapsulates having crack, blow-hole or porous microstructures resulted from the use of high-viscosity encapsulants and inappropriate solidification conditions exhibit the lowest encapsulation efficiencies and poorest protection capabilities. Compact microstructures and structures formed between ionic biopolymers could be used to regulate the release of encapsulated cores.
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Affiliation(s)
- Pheakdey Yun
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok, Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
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24
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Effect of encapsulation methods on the physicochemical properties and the stability of Lactobacillus plantarum (NCIM 2083) in synbiotic powders and in-vitro digestion conditions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110033] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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25
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LI Y, CHEN J, LAI P, TANG B, WU L. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.20519] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Yibin LI
- Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
| | - Junchen CHEN
- Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
| | - Pufu LAI
- Fujian Academy of Agricultural Sciences, China
| | - Baosha TANG
- Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
| | - Li WU
- Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
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26
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Jin F, Ding R, Ding K, Han T, Chen X. Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14709] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fang‐zhou Jin
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Rui‐xia Ding
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Ke Ding
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Tao Han
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Xiang‐ning Chen
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
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27
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Rajapaksha D, Shimizu N. Valorization of spent black tea by recovery of antioxidant polyphenolic compounds: Subcritical solvent extraction and microencapsulation. Food Sci Nutr 2020; 8:4297-4307. [PMID: 32884710 PMCID: PMC7455939 DOI: 10.1002/fsn3.1726] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 01/10/2023] Open
Abstract
Spent black tea (SBT), waste remaining after producing tea beverages, is potentially an underutilized source of antioxidant phenolic compounds. This study evaluated the integrated processes of subcritical solvent extraction of polyphenols from SBT followed by microencapsulation to improve the stability of obtained extract. Optimization of extraction conditions was carried out by response surface methodology for the best recovery of antioxidant phenolic compounds. Two variables [temperature (°C) and ethanol concentration (%)] were used to design the optimization model using central composite inscribed. Extraction temperature of 180°C and ethanol concentration of 71% were optimal for the highest yield of total polyphenols (126.89 mg gallic acid equiv./g SBT) and 2,2-diphenyl-1-picrylhydrazyl scavenging activity (69.08 mg gallic acid equiv./g SBT). The extract was encapsulated using pectin, sodium caseinate, and a blend of these compounds (ratio 1:1) as wall materials by spray drying. The wall material significantly influenced (p < .05) encapsulation efficiency, particle size, morphology, thermal stability, crystallinity, and storage stability. The blend of wall materials produced an amorphous powder with the highest phenolic retention (94.28%) in the accelerated storage at 45°C for 40 days. The microcapsules prepared with sodium caseinate were smaller with lowest mean diameter and highest thermal stability than the other types of materials. Obtained microencapsulates have potential use in different food systems to enhance their antioxidant property.
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Affiliation(s)
- D.S.W. Rajapaksha
- Laboratory of Agricultural Bio‐system EngineeringGraduate School of AgricultureHokkaido UniversityHokkaidoJapan
| | - Naoto Shimizu
- Research Faculty of Agriculture / Field Science Center for Northern BiosphereHokkaido UniversityHokkaidoJapan
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28
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In vitro evaluation of microparticles with Laurus nobilis L. extract prepared by spray-drying for application in food and pharmaceutical products. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.04.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Partheniadis I, Zarafidou E, Litinas KE, Nikolakakis I. Enteric Release Essential Oil Prepared by Co-Spray Drying Methacrylate/Polysaccharides-Influence of Starch Type. Pharmaceutics 2020; 12:E571. [PMID: 32575489 PMCID: PMC7355490 DOI: 10.3390/pharmaceutics12060571] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/13/2020] [Accepted: 06/17/2020] [Indexed: 12/14/2022] Open
Abstract
Oregano essential oil (EO) enteric release powder was formulated by spray drying feed emulsions stabilized with polysaccharides (PSC) and Eudragit® L100 (PLM). Different modified starches were used in the PSC component. Spray-dried powders were evaluated for particle size and morphology, dynamic packing, flowability, chemical interactions, reconstitution, and gastric protection. Feed emulsions were stable, indicating the good emulsification ability of the PLM/PSC combination. The presence of polymer in the encapsulating wall neutralized electrostatic charges indicating physical attraction, and FTIR spectra showed peaks of both PLM and PSC without significant shifting. Furthermore, the presence of polymer influenced spray drying, resulting in the elimination of surface cavities and the improvement of powder packing and flowability, which was best when the surface-active, low-viscosity sodium octenyl succinate starch was used (angle of repose 42°). When a PLM/PSC ratio of 80/20 was used in the encapsulating wall, the spray-dried product showed negligible re-emulsification and less than 15% release in pH 1.2 medium for 2 h, confirming gastric protection, whereas at pH 6.8, it provided complete re-emulsification and release. In conclusion, (1) polymer-PSC physical interaction promoted the formation of a smoother particle surface and product with improved technological properties, which is important for further processing, and (2) the gastro protective function of Eudragit® L100 was not impaired due to the absence of significant chemical interactions.
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Affiliation(s)
- Ioannis Partheniadis
- Department of Pharmaceutical Technology, School of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.P.); (E.Z.)
| | - Evangelia Zarafidou
- Department of Pharmaceutical Technology, School of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.P.); (E.Z.)
| | - Konstantinos E. Litinas
- Laboratory of Organic Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Ioannis Nikolakakis
- Department of Pharmaceutical Technology, School of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.P.); (E.Z.)
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30
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Mahdi AA, Mohammed JK, Al-Ansi W, Ghaleb AD, Al-Maqtari QA, Ma M, Ahmed MI, Wang H. Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying. Int J Biol Macromol 2020; 152:1125-1134. [DOI: 10.1016/j.ijbiomac.2019.10.201] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 10/22/2019] [Accepted: 10/23/2019] [Indexed: 12/25/2022]
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31
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Lee YK, Chang YH. Microencapsulation of a maca leaf polyphenol extract in mixture of maltodextrin and neutral polysaccharides extracted from maca roots. Int J Biol Macromol 2020; 150:546-558. [DOI: 10.1016/j.ijbiomac.2020.02.091] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 01/14/2020] [Accepted: 02/10/2020] [Indexed: 02/07/2023]
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32
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Taofiq O, Barreiro MF, Ferreira ICFR. The Role of Bioactive Compounds and other Metabolites from Mushrooms against Skin Disorders- A Systematic Review Assessing their Cosmeceutical and Nutricosmetic Outcomes. Curr Med Chem 2020; 27:6926-6965. [PMID: 32238131 DOI: 10.2174/0929867327666200402100157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 11/19/2019] [Accepted: 12/15/2019] [Indexed: 01/03/2023]
Abstract
Bioactive compounds derived from mushrooms have been shown to present promising potential as cosmeceutical or nutricosmetic ingredients. Scientific data reviewed herein showed that extracts prepared from medicinal and edible mushrooms and their individual metabolites presented antiinflammatory, antioxidant, photoprotective, antimicrobial, anti-tyrosinase, anti-elastase, and anticollagenase activities. These metabolites can be utilised as ingredients to suppress the severity of Inflammatory Skin Diseases, offer photoprotection to the skin, and correct Hyperpigmentation. However, studies regarding the molecular mechanism behind the mentioned bioactivities are still lacking. Challenges associated with the use of mushroom extracts and their associated metabolites as cosmeceutical and nutricosmetic ingredients include several steps from the fruiting bodies to the final product: extraction optimization, estimation of the efficacy and safety claims, the use of micro and nanocarriers to allow for controlled release and the pros and cons associated with the use of extracts vs individual compounds. This systematic review highlights that mushrooms contain diverse biomolecules that can be sustainably used in the development of nutricosmetic and cosmeceutical formulations. Reports regarding stability, compatibility, and safety assessment, but also toxicological studies are still needed to be considered. Furthermore, some of the constraints and limitations hindering the development of this type of ingredients still require long-term studies to achieve major breakthroughs.
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Affiliation(s)
- Oludemi Taofiq
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Maria Filomena Barreiro
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
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33
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Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion. Molecules 2020; 25:molecules25030722. [PMID: 32046046 PMCID: PMC7038085 DOI: 10.3390/molecules25030722] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 02/03/2020] [Accepted: 02/05/2020] [Indexed: 12/19/2022] Open
Abstract
Purple flesh cultivated potato (PP) is a foodstuff scarcely cultivated in the world but with high potential because of its anthocyanin content. Moreover, it has been little explored as a source of anthocyanins (AT) for further applications in formulated food products. The main goal of this research was to study the effect of maltodextrin (MD) and spray drying conditions on the encapsulation efficiency (EE) and bioaccesibility of AT from purple flesh cultivated potato extract (PPE). The anthocyanin-rich extract was obtained from PP and microencapsulated by spray-drying, using MD as the encapsulating agent. A statistical optimization approach was used to obtain optimal microencapsulation conditions. The PPE microparticles obtained under optimal conditions showed 86% of EE. The protector effect of microencapsulation on AT was observed to be stable during storage and in vitro digestion. The AT degradation rate constant was significantly lower for the PPE-MD than for the PPE. The assessed bioaccesibility of AT from the PPE-MD was 20% higher than that of the PPE, which could be explained by the protective effect of encapsulation against environmental conditions. In conclusion, microencapsulation is an effective strategy to protect AT from PP, suggesting that AT may be an alternative as a stable colorant for use in the food industry.
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Chi Y, Wang D, Jiang M, Chu S, Wang B, Zhi Y, Zhou P, Zhang D. Microencapsulation of Bacillus megaterium NCT-2 and its effect on remediation of secondary salinization soil. J Microencapsul 2019; 37:134-143. [PMID: 31847637 DOI: 10.1080/02652048.2019.1705409] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Aim: To prolong the shelf life of Bacillus megaterium NCT-2 by preparing microcapsules through spray drying, and evaluate their efficiency in secondary salinisation soil remediation.Methods: The wall material and spray drying conditions were optimised. Morphological characteristics of microcapsule were measured, and soil remediation effects were tested under field conditions.Results: A relatively higher survival rate of B. megaterium microcapsule was obtained with 1:1 of chitosan/maltodextrin (w/w) when spray drying was performed at 150.0 °C, with the feed flow rates of 800 mL h-1 and 1000 mL h-1, respectively. The span value of 0.93 ± 0.01 was obtained under above conditions. Microcapsule survival rate was 64.09 ± 0.12% after 6 months of storage. Moreover, microcapsule successfully decreased NO3- and EC value in strongly saline soil by 46.5 ± 1.48% and 45.2 ± 1.51%, respectively.Conclusion: Bacillus megaterium NCT-2 microcapsules have application potential in the remediation of secondary salinisation soil.
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Affiliation(s)
- Yaowei Chi
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Daxin Wang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Miao Jiang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Shaohua Chu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Bin Wang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Yuee Zhi
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Pei Zhou
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Dan Zhang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
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35
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Yu Y, Lv Y. Degradation kinetic of anthocyanins from rose (Rosa rugosa) as prepared by microencapsulation in freeze-drying and spray-drying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1701011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Yajing Yu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Yuanping Lv
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
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Kaderides K, Mourtzinos I, Goula AM. Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies. Food Chem 2019; 310:125849. [PMID: 31753686 DOI: 10.1016/j.foodchem.2019.125849] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 10/29/2019] [Accepted: 10/30/2019] [Indexed: 01/15/2023]
Abstract
Orange juice by-products are proposed as a "green" wall material for the encapsulation of pomegranate peel extract. Stability of crude and encapsulated peel extract was studied under accelerated storage conditions, in terms of phenolic content, antiradical activity, and color. The obtained extracts were used as biofunctional components in cookies, at a phenolics concentration of 5000 ppm. Their effects on phenolics content, antioxidant activity, color, and sensory attributes during baking and storage were examined. It was observed that a large amount of phenolic compounds was degraded during baking even if they were coated. However, encapsulation had a significant effect (p < 0.05) on the retention and the activities of phenolic compounds as compared to non encapsulated. Moreover, the results showed that the extracts could be incorporated in cookies without negatively affecting sensory quality.
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Affiliation(s)
- Kyriakos Kaderides
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece
| | - Athanasia M Goula
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece.
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37
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Silva MP, Thomazini M, Holkem AT, Pinho LS, Genovese MI, Fávaro-Trindade CS. Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract. Food Res Int 2019; 123:144-152. [DOI: 10.1016/j.foodres.2019.04.055] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/27/2019] [Accepted: 04/23/2019] [Indexed: 12/18/2022]
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38
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Gul O, Atalar I, Gul LB. Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy dessert. FOOD SCI TECHNOL INT 2019; 25:608-617. [PMID: 31146586 DOI: 10.1177/1082013219853462] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, the effects of various matrices consisting of maltodextrin and reconstitute skim milk and their binary and ternary mixtures with gum Arabic in the microencapsulation of Lactobacillus casei Shirota by freeze-drying technique were assessed. Microcapsules produced with reconstitute skim milk showed high viability (>99%) after freeze drying. While the free cells were completely inactivated after exposure to simulated gastrointestinal conditions, the survival rates of microencapsulated L. casei Shirota were found high for all microcapsules except for maltodextrin and maltodextrin:gum Arabic formulas. The viability of microencapsulated L. casei Shirota during storage at refrigerate and room temperatures decreased between 0.39 and 2.43 log cycles and microcapsules produced with reconstitute skim milk:gum Arabic was found more durable at the both storage conditions. Reduction in the number of free cells was higher than encapsulated L. casei Shirota numbers during production of dessert, however the viability of encapsulated L. casei Shirota was found stable for 14 days of storage and consequently desserts containing encapsulated L. casei Shirota (except maltodextrin) showed stable pH values. This study revealed that combination of reconstitute skim milk:gum Arabic was an effective wall matrix for microencapsulation of L. casei Shirota by freeze drying and also very resistant against gastrointestinal fluids and storage conditions in view of protection of L. casei Shirota.
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Affiliation(s)
- Osman Gul
- 1 Program of Food Technology, Yeşilyurt Demir-Çelik Vocational School, Ondokuz Mayis University, Samsun, Turkey
| | - Ilyas Atalar
- 2 Food Engineering Department, Engineering Faculty, Bolu Abant Izzet Baysal University, Bolu, Turkey
| | - Latife Betul Gul
- 3 Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey
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39
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Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9030571] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.
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