1
|
Seyrekoğlu F, Temiz H, Eser F, Yıldırım C. Optimization of Hypericum Perforatum Microencapsulation Process by Spray Drying Method. AAPS PharmSciTech 2024; 25:99. [PMID: 38714608 DOI: 10.1208/s12249-024-02820-y] [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: 01/28/2024] [Accepted: 04/26/2024] [Indexed: 05/10/2024] Open
Abstract
Hypericum perforatum (HP) contains valuable and beneficial bioactive compounds that have been used to treat or prevent several illnesses. Encapsulation technology offers protection of the active compounds and facilitates to expose of the biologically active compounds in a controlled mechanism. Microcapsulation of the hydroalcoholic gum arabic and maltodextrin have hot been used as wall materials in the encapsulation of HP extract. Therefore, the optimum microencapsulation parameters of Hypericum perforatum (HP) hydroalcoholic extract were determined using response surface methodology (RSM) for the evaluation of HP extract. Three levels of three independent variables were screened using the one-way ANOVA. Five responses were monitored, including total phenolic content (TPC), 2,2-Diphenyl-1-picrylhydrazyl (DPPH), carr index (CI), hausner ratio (HR), and solubility. Optimum drying conditions for Hypericum perforatum microcapsules (HPMs) were determined: 180 °C for inlet air temperature, 1.04/1 for ratio of maltodextrin to gum arabic (w/w), and 1.98/1 for coating to core material ratio (w/w). TPC, antioxidant activity, CI, HR, and solubility values were specified as 316.531 (mg/g GAE), 81.912%, 6.074, 1.066, and 35.017%, respectively, under the optimized conditions. The major compounds of Hypericum perforatum (hypericin and pseudohypericin) extract were determined as 4.19 μg/g microcapsule and 15.09 μg/g microcapsule, respectively. Scanning electron microscope (SEM) analysis revealed that the mean particle diameter of the HPMs was 20.36 µm. Based on these results, microencapsulation of HPMs by spray drying is a viable technique which protects the bioactive compounds of HP leaves, facilitating its application in the pharmaceutical, cosmetic, and food industries.
Collapse
Affiliation(s)
| | - Hasan Temiz
- Faculty of Engineering, Department of Food Engineering, Ondokuz Mayıs University, Samsun, Turkey
| | - Ferda Eser
- Suluova Vocational School, Amasya University, Amasya, Turkey.
| | - Cengiz Yıldırım
- Faculty of Education, Department of Mathematics and Science Education, Amasya University, Amasya, Turkey
| |
Collapse
|
2
|
Remígio MSDN, Greco T, Silva Júnior JOC, Converti A, Ribeiro-Costa RM, Rossi A, Barbosa WLR. Spray-Drying Microencapsulation of Bauhinia ungulata L. var. obtusifolia Aqueous Extract Containing Phenolic Compounds: A Comparative Study Using Different Wall Materials. Pharmaceutics 2024; 16:488. [PMID: 38675149 PMCID: PMC11054010 DOI: 10.3390/pharmaceutics16040488] [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: 01/03/2024] [Revised: 03/03/2024] [Accepted: 03/08/2024] [Indexed: 04/28/2024] Open
Abstract
Species belonging to the Bauhinia genus, usually known as "pata-de-vaca", are popularly used to treat diabetes. Bauhinia ungulata var. obtusifolia (Ducke) Vaz is among them, of which the leaves are used as a tea for medicinal purposes in the Amazon region. A microencapsulation study of lyophilized aqueous extract from Bauhinia ungulata leaves, which contain phenolic compounds, using five different wall materials (maltodextrin DE 4-7, maltodextrin DE 11-14; β-cyclodextrin; pectin and sodium carboxymethylcellulose) is described in this paper. The microstructure, particle size distribution, thermal behavior, yield, and encapsulation efficiency were investigated and compared using different techniques. Using high-performance liquid chromatography, phenolics, and flavonoids were detected and quantified in the microparticles. The microparticles obtained with a yield and phenolics encapsulation efficiency ranging within 60-83% and 35-57%, respectively, showed a particle size distribution between 1.15 and 5.54 µm, spherical morphology, and a wrinkled surface. Among them, those prepared with sodium carboxymethylcellulose or pectin proved to be the most thermally stable. They had the highest flavonoid content (23.07 and 21.73 mg RUTE/g Extract) and total antioxidant activity by both the DPPH (376.55 and 367.86 µM TEq/g Extract) and ABTS (1085.72 and 1062.32 µM TEq/g Extract) assays. The chromatographic analyses allowed for quantification of the following substances retained by the microparticles, chlorogenic acid (1.74-1.98 mg/g Extract), p-coumaric acid (0.06-0.08 mg/g Extract), rutin (11.2-12.9 mg/g Extract), and isoquercitrin (0.49-0.53 mg/g Extract), compounds which considered to responsible for the antidiabetic property attributed to the species.
Collapse
Affiliation(s)
- Myrth Soares do Nascimento Remígio
- Laboratory of Chromatography and Mass Spectrometry, Graduate Program in Pharmaceutical Innovation, Institute of Health Sciences, Federal University of Pará, Belém 66075-110, Brazil;
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Teresa Greco
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - José Otávio Carréra Silva Júnior
- Laboratory of R&D Pharmaceutical and Cosmetic, Graduate Program in Pharmaceutical Innovation, Institute of Health Sciences, Federal University of Pará, Belém 66075-110, Brazil;
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, 16145 Genoa, Italy;
| | - Roseane Maria Ribeiro-Costa
- Laboratory of Nanotechnology, Graduate Program in Pharmaceutical Innovation, Institute of Health Sciences, Federal University of Pará, Belém 66075-110, Brazil;
| | - Alessandra Rossi
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Wagner Luiz Ramos Barbosa
- Laboratory of Chromatography and Mass Spectrometry, Graduate Program in Pharmaceutical Innovation, Institute of Health Sciences, Federal University of Pará, Belém 66075-110, Brazil;
| |
Collapse
|
3
|
García-Jiménez JR, Luna-Guevara ML, Luna-Guevara JJ, Conde-Hernández LA, Ramos-Cassellis ME, Hernández-Cocoletzi H. Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis. Foods 2024; 13:1001. [PMID: 38611307 PMCID: PMC11011495 DOI: 10.3390/foods13071001] [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: 01/16/2024] [Revised: 02/29/2024] [Accepted: 03/06/2024] [Indexed: 04/14/2024] Open
Abstract
Bioactive compounds from medicinal plants have applications in the development of functional foods. However, since they are unstable, encapsulation is used as a conservation alternative. This work aimed to assess the bioactive properties (antioxidant and hypoglycemic) of different extracts, including the infusion, as well as their spray-dried microencapsulates from Tecoma stans leaves. A factorial design was proposed to determine the best extraction conditions, based on ABTS and DPPH inhibition. Maltodextrin (MD), arabic gum (AG), and a 1:1 blend (MD:AG) were used as encapsulating agents. Moreover, characterization through physicochemical properties, gas chromatography/mass spectrometry (GC-MS) and scanning electron microscopy (SEM) of the best two powders based on the bioactive properties were analyzed. The results showed that the combination of stirring, water, and 5 min provided the highest inhibition to ABTS and DPPH (35.64 ± 1.25 mg Trolox/g d.s. and 2.77 ± 0.01 g Trolox/g d.s., respectively). Spray drying decreased the antioxidant activity of the extract while preserving it in the infusion. The encapsulated infusion with MD:AG had the highest hypoglycemic activity as it presented the lowest glycemic index (GI = 47). According to the results, the microencapsulates could potentially be added in foods to enhance nutritional quality and prevent/treat ailments.
Collapse
Affiliation(s)
- Jair R. García-Jiménez
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - María L. Luna-Guevara
- Posgraduate in Science in Sustainable Agroecosystem Management, Edificio VAL 1, Ecocampus Valsequillo, San Pedro Zacachimalpa, Puebla 72960, Mexico
| | - Juan J. Luna-Guevara
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - Lilia A. Conde-Hernández
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - María E. Ramos-Cassellis
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - Heriberto Hernández-Cocoletzi
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| |
Collapse
|
4
|
Ribeiro DN, Borges KC, Matsui KN, Hoskin RT. Spray dried acerola ( Malpighia emarginata DC) juice particles to produce phytochemical-rich starch-based edible films. J Microencapsul 2024; 41:112-126. [PMID: 38345078 DOI: 10.1080/02652048.2024.2313234] [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: 09/13/2023] [Accepted: 01/29/2024] [Indexed: 03/02/2024]
Abstract
This study aimed to produce spray dried acerola juice microparticles with different protein carriers to be incorporated into edible starch films. The microparticles were evaluated for solids recovery, polyphenol retention, solubility, hygroscopicity, particle size distribution, X-ray diffraction, phytochemical compounds and antioxidant activity. Acerola microparticles produced with WPI/hydrolysed collagen carriers (AWC) with higher solids recovery (53.5 ± 0.34% w/w), polyphenol retention (74.4 ± 0.44% w/w), high solubility in water (85.2 ± 0.4% w/w), total polyphenol content (128.45 ± 2.44 mg GAE/g) and good storage stability were selected to produce starch-based films by casting. As a result, cassava films with water vapour permeability of 0.29 ± 0.07 g mm/m2 h KPa, polyphenol content of 10.15 ± 0.22 mg GAE/g film and DPPH radical scavenging activity of 6.57 ± 0.13 μM TE/g film, with greater migration of polyphenol to water (6.30 ± 0.52 mg GAE/g film) were obtained. Our results show that the incorporation of phytochemical-rich fruit microparticles is a promising strategy to create biodegradable edible films.
Collapse
Affiliation(s)
- Dayene Nunes Ribeiro
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Kátia Cristina Borges
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Kátia Nicolau Matsui
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Roberta Targino Hoskin
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
- Department of Food, Bioprocessing & Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| |
Collapse
|
5
|
Barańska A, Michalska-Ciechanowska A, Wojdyło A, Mykhailyk VA, Korinchevska TV, Samborska K. Carriers based on dairy by-products and dehumidified-air spray drying as a novel multiple approach towards improved retention of phenolics in powders: sour cherry juice concentrate case study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1497-1510. [PMID: 37804151 DOI: 10.1002/jsfa.13033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/09/2023]
Abstract
BACKGROUND Sour cherry juice concentrate powder can serve as a modern, easy-to-handle, phenolics-rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by-products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content. RESULTS Dairy-based carriers were effective for spray drying of sour cherry-juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying). CONCLUSIONS The study proved that it is possible to apply dairy-based by-products to produce sour cherry juice concentrate powders profitably, lowering the spray-drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Alicja Barańska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Viacheslav A Mykhailyk
- Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Tetiana V Korinchevska
- Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| |
Collapse
|
6
|
Suhag R, Dhiman A. α-tending emulsifiers, microencapsulated improver powder and bakery applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:39-52. [PMID: 38192712 PMCID: PMC10771408 DOI: 10.1007/s13197-022-05644-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/01/2022] [Accepted: 11/21/2022] [Indexed: 12/03/2022]
Abstract
To date majority of bakery products are manufactured using emulsifiers in paste or gel form that restricts and causes many problems of storage, processing, and handling at the commercial level. Therefore, new developments are required to resolve the issues of the bakery industry. This review discusses the importance of α-tending emulsifiers in the bakery industry and the action of the α-form to produce superior quality products. Further, to produce desired results α-form of emulsifiers blend should be stable and functional at different operating and storage conditions. Emulsifiers in gel or paste form do not maintain the active α-gel phase over a longer storage period. Using emulsifiers blend in powder form can be a solution to all the mentioned difficulties. With the development of new technologies like spray drying and encapsulation has opened new doors to utilize emulsifiers blend in powder form. Few manufactures have tapped this opportunity and have developed improver powder that offers superior quality products as well as processing, storage, and handling benefits and is easy to use. Improver powder maintains its active and functional α-form when stored at ambient temperature. This development also increases the scope of dry premixes in the market and consumers can make products of their choice in the kitchen with minimal effort.
Collapse
Affiliation(s)
- Rajat Suhag
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Atul Dhiman
- Department of Food Science and Technology, Dr. Y S Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh 173230 India
| |
Collapse
|
7
|
Laureanti EJG, Paiva TS, de Matos Jorge LM, Jorge RMM. Microencapsulation of bioactive compound extracts using maltodextrin and gum arabic by spray and freeze-drying techniques. Int J Biol Macromol 2023; 253:126969. [PMID: 37730006 DOI: 10.1016/j.ijbiomac.2023.126969] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/03/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Microencapsulation techniques establish a protective barrier around a sensitive compound, reducing vulnerability to external influences and offering controlled release. This work evaluates microencapsulation of Brazilian seed known as pink pepper (Schinus terebinthifolius) extract incorporated with green propolis extract, (main propolis font from the South America native plant Baccharis dracunculifolia DC) to enhancement antioxidant activity through synergic interaction, comparing to the extracts individually. Four treatments were produced using maltodextrin and combined with gum arabic as encapsulating agent, employing two different microencapsulation technique applied (spray drying and freeze drying) to assess their impact on physicochemical properties. The incorporation of gum arabic into matrix yielded higher encapsulation efficiency values, exhibiting significant differences for both encapsulation techniques. Combining the two encapsulation agents afforded greater protection of the bioactive compounds, resulting in an increase of approximately 31 % in the inhibition of the DPPH● radical. In controlled release analysis, maltodextrin exhibits the best protective effect on total phenolic compounds during intestinal release, whereas combining maltodextrin and gum arabic enhanced protection during gastric phase. Microcapsules may contribute to the protection of important bioactive compound, possessing a wide range of applications such as flavors encapsulation in food industry, lipids, antioxidants and pharmaceutical industry for controlled drug release.
Collapse
Affiliation(s)
- Emanuele Joana Gbur Laureanti
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil
| | - Thainnane Silva Paiva
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil
| | - Luiz Mário de Matos Jorge
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Chemical Engineering Department, State University of Maringá (UEM), Colombo Avenue, 5790, CEP, 87020-900, Maringá, PR, Brazil
| | - Regina Maria Matos Jorge
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil.
| |
Collapse
|
8
|
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.
Collapse
Affiliation(s)
| | | | | | - Sueli Rodrigues
- Federal University of Ceará, 60020-181 Fortaleza, CE, Brazil.
| | | |
Collapse
|
9
|
A New Functional Food Ingredient Obtained from Aloe ferox by Spray Drying. Foods 2023; 12:foods12040850. [PMID: 36832926 PMCID: PMC9956236 DOI: 10.3390/foods12040850] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/11/2023] [Accepted: 02/13/2023] [Indexed: 02/19/2023] Open
Abstract
Aloe mucilages of Aloe ferox (A. ferox) and Aloe vera (A. vera) were spray-dried (SD) at 150, 160 and 170 °C. Polysaccharide composition, total phenolic compounds (TPC), antioxidant capacity and functional properties (FP) were determined. A. ferox polysaccharides were comprised mainly of mannose, accounting for >70% of SD aloe mucilages; similar results were observed for A. vera. Further, an acetylated mannan with a degree of acetylation >90% was detected in A. ferox by 1H NMR and FTIR. SD increased the TPC as well as the antioxidant capacity of A. ferox measured by both ABTS and DPPH methods, in particular by ~30%, ~28% and ~35%, respectively, whereas in A. vera, the antioxidant capacity measured by ABTS was reduced (>20%) as a consequence of SD. Further, FP, such as swelling, increased around 25% when A. ferox was spray-dried at 160 °C, while water retention and fat adsorption capacities exhibited lower values when the drying temperature increased. The occurrence of an acetylated mannan with a high degree of acetylation, together with the enhanced antioxidant capacity, suggests that SD A. ferox could be a valuable alternative raw material for the development of new functional food ingredients based on Aloe plants.
Collapse
|
10
|
Konaré MA, Condurache NN, Togola I, Păcularu-Burada B, Diarra N, Stănciuc N, Râpeanu G. Valorization of Bioactive Compounds from Two Underutilized Wild Fruits by Microencapsulation in Order to Formulate Value-Added Food Products. PLANTS (BASEL, SWITZERLAND) 2023; 12:267. [PMID: 36678980 PMCID: PMC9861597 DOI: 10.3390/plants12020267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
Currently, microencapsulation has become a viable method of nutrient delivery for the food industry. This work microencapsulated the bioactive compounds extracted from two neglected species (Balanites aegyptiaca and Ziziphus mauritiana) by freeze-drying. A combination of wall materials (whey protein and pectin; soy protein and maltodextrin) was chosen to prepare the microcapsules. The phytochemical and physicochemical characterization of the microcapsules was then carried out. The encapsulation yield ranged from 82.77% to 96.05% for Balanites and Ziziphus, respectively, whereas the efficiency was 76.18 ± 1.39% and 80.93 ± 1.71%. The stimulated in vitro gastrointestinal test showed that encapsulation increased the bioavailability of the bioactive compounds. The total carotenoids were the most bioavailable compounds with 85.89 ± 0.06% for Ziziphus and 70.46 ± 1.10% for Balanites, followed by total flavonoids for Zizyphus with 63.27 ± 1.56%. Furthermore, regardless of species or wavelengths, the HPLC analysis resulted in the identification of 17 bioactive metabolites. The predominant one was epicatechin, whose level ranged from 231.52 ± 5.06 to 250.99 ± 3.72 mg/100 g DW in Ziziphus and 91.80 ± 3.85 to 116.40 ± 4.09 mg/100 g DW in Balanites. In estimating the enzyme inhibition and antioxidant power, both studied fruits showed antidiabetic, inflammatory, and antioxidant effects. These findings suggest that natural bioactive compounds are abundant in the fruits of Z. mauritiana and B. aegyptiaca and could be a valuable source for the food and pharmaceutical industries.
Collapse
Affiliation(s)
- Mamadou Abdoulaye Konaré
- Laboratory of Plant and Food Biochemistry, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali
| | - Nina Nicoleta Condurache
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
| | - Issiaka Togola
- Laboratory of Plant and Food Biochemistry, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali
| | - Bogdan Păcularu-Burada
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
| | - Nouhoum Diarra
- Laboratory of Plant and Food Biochemistry, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali
| | - Nicoleta Stănciuc
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
| | - Gabriela Râpeanu
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
| |
Collapse
|
11
|
Encapsulation of Euterpe oleracea pulp by vacuum drying: Powder characterization and antioxidant stability. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
12
|
Alvarez Gaona IJ, Fanzone ML, Galmarini MV, Chirife J, Ferreras-Charro R, García-Estévez I, Escribano-Bailón MT. Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102093] [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]
|
13
|
Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
14
|
Garcia‐Solis SE, Perez‐Perez V, Tapia‐Maruri D, Villalobos‐Castillejos F, Arenas‐Ocampo ML, Camacho‐Diaz BH, Alamilla‐Beltran L. Microencapsulation of the green coffee waste extract with high antioxidant activity by spray‐drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Viridiana Perez‐Perez
- Tecnológico de Estudios Superiores de San Felipe del Progreso Estado de México México
| | - Daniel Tapia‐Maruri
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Yautepec Morelos México
| | | | | | | | | |
Collapse
|
15
|
Li B, Zhao Y, Wang M, Guan W, Liu J, Zhao H, Brennan CS. Microencapsulation of Roselle Anthocyanins with β‐cyclodextrin and Proteins Enhances the Thermal Stability of Anthocyanins. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16612] [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]
Affiliation(s)
- Bin Li
- Tianjin University of Commerce Tianjin China
| | | | - Meiyan Wang
- Tianjin University of Commerce Tianjin China
| | | | - Jianfu Liu
- Tianjin University of Commerce Tianjin China
| | - Hui Zhao
- Tianjin University of Commerce Tianjin China
| | - Charles S. Brennan
- Tianjin University of Commerce Tianjin China
- Royal Melbourne Institute of Technology University Melbourne Australia
| |
Collapse
|
16
|
Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031424] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
Collapse
|
17
|
Catalkaya G, Guldiken B, Capanoglu E. Encapsulation of anthocyanin-rich extract from black chokeberry ( Aronia melanocarpa) pomace by spray drying using different coating materials. Food Funct 2022; 13:11579-11591. [DOI: 10.1039/d2fo02569h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to encapsulate the anthocyanin-rich extract from black chokeberry pomace by using maltodextrin with different DE values as the base coating material and its blends with gum Arabic, xanthan gum or whey protein isolate.
Collapse
Affiliation(s)
- Gizem Catalkaya
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
| | - Burcu Guldiken
- Botaneco Inc., 2985 23rd Avenue NE, Calgary, AB, T1Y 7L3, Canada
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
| |
Collapse
|