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Sasmaz HK, Adal E, Kadiroğlu P, Selli S, Uzlasir T, Kelebek H. Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology. J Food Sci 2023; 88:4424-4439. [PMID: 37786327 DOI: 10.1111/1750-3841.16768] [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: 04/19/2023] [Revised: 07/25/2023] [Accepted: 08/31/2023] [Indexed: 10/04/2023]
Abstract
The purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface methodology based on encapsulation efficiency (EE) (%). The optimum parameters were determined as 4.0 for the coating material/core ratio, 50% for the extract concentration, and 6.0 for the MD/coacervate ratio depending on the EE (%). The antioxidant activity values were determined as 101 and 134 µmol Trolox/100 g dry weight (DW) for the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) methods, respectively, whereas the total phenolic content was 49 mg gallic acid equivalent/100 g DW for the encapsulated black garlic samples. S-Allyl-l-cysteine (SAC), γ-l-glutamyl-SAC (GSAC), γ-l-glutamyl-(S)-trans-1-propenyl-l-cysteine, and allicin were the organosulfur (OS) compounds determined in the samples. The SAC concentration of the encapsulated black garlic samples was determined as 22.36 mg/g, whereas the GSAC content was found at a lower concentration (0.33 mg/g) compared to SAC. The allicin content was quantified to be 0.31 mg/g. The encapsulated samples were also characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. The FT-IR analysis revealed specific functional groups, including hydroxyl, carbonyl, and glycosidic linkage. The interaction between lentil protein isolate and pectin was strong enough to encourage capsule formation as visualized in the SEM images. This study shows the potential of black garlic coacervates as a functional ingredient for the food industry due to their stability, solubility, and preservation of OS and antioxidant compounds.
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Affiliation(s)
- Hatice Kubra Sasmaz
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Eda Adal
- Faculty of Tourism, Gastronomy and Culinary Arts, Iskenderun Technical University, Hatay, Turkey
| | - Pınar Kadiroğlu
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - Turkan Uzlasir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
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Tavares L, Sousa LR, Magalhães da Silva S, Lima PS, Oliveira JM. Moisture Sorption Isotherms and Thermodynamic Properties of Biodegradable Polymers for Application in Food Packaging Industry. Polymers (Basel) 2023; 15:polym15071634. [PMID: 37050248 PMCID: PMC10096825 DOI: 10.3390/polym15071634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/15/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
This work aims to evaluate the influence of two starch-based materials (B16 and B20) on the moisture sorption isotherms, determined at 30, 40, and 50 °C, where B16 contains 5% (w/w) more starch than B20. Thermodynamic functions (differential enthalpy (∆Hdif), differential entropy (∆Sdif), integral enthalpy (Δhint), integral entropy (ΔSint), free Gibbs energy (∆G), and spreading pressure (φ)) were used to understand the water-binding behaviors and the energy requirements to remove the moisture content from the surface of these materials. The moisture sorption isotherms exhibited type III behavior, and the Guggenheim–Anderson–de Boer (GAB) model was the most suitable to fit the experimental moisture adsorption data. The adsorption isotherms of microparticles were enthalpy-controlled, with isokinetic temperature values of 221.45 and 279.77 K for B16 and B20, respectively, being higher than the harmonic mean temperature (312.94 K). The values of ∆G were positive (45.274 and 44.307 kJmol−1 for B16 and B20, respectively), indicating a non-spontaneous process. The spreading pressure values increased with increasing water activity (aw) for all isotherms. Higher values of ∆Hdif and ∆Sdif obtained from B16 confirmed its higher number of sorption sites available for binding with water molecules when compared to B20, making it less suitable for application in the food packaging industry.
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Hemp protein isolate – gum Arabic complex coacervates as a means for oregano essential oil encapsulation. Comparison with whey protein isolate – gum Arabic system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Antibacterial chitosan-Dioscorea alata starch film enriched with essential oils optimally prepared by following response surface methodology. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101603] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Tavares L, Santos L, Zapata Noreña CP. Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106471] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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