1
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Zhang Y, Amin K, Zhang Q, Yu Z, Jing W, Wang Z, Lyu B, Yu H. The application of dietary fibre as microcapsule wall material in food processing. Food Chem 2024; 463:141195. [PMID: 39276558 DOI: 10.1016/j.foodchem.2024.141195] [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: 03/19/2024] [Revised: 08/11/2024] [Accepted: 09/06/2024] [Indexed: 09/17/2024]
Abstract
In the food industry, functional ingredients derived from active substances of natural sources and microbiological resources are gaining acceptance and demand due to their beneficial health properties. However, the inherent instability of these constituents poses a challenge in utilizing their functional properties. Microencapsulation with dietary fibre as wall material technology offers a promising solution, providing convenient manipulability and effective safeguarding of encapsulated substances. This paper presents a comprehensive overview of the current state of research on dietary fibre-based microcapsules in food processing. It examines their functional attributes, the preparation technology, and their applications within the food industry. Furthermore, the constraints associated with industrial production are discussed, as well as potential future developments. This article offers researchers a reference point and a theoretical basis for the selection of innovative food ingredients, the high-value utilisation of dietary fibre, and the design of conservation strategies for functional substances in food production.
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Affiliation(s)
- Ying Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Khalid Amin
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Qiang Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Ziyue Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Wendan Jing
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Zhaohui Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Bo Lyu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
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2
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Gherasim CE, Focşan M, Ciont C, Bunea A, Rugină D, Pintea A. Stability and Bioaccessibility of Carotenoids from Sea Buckthorn Pomace Encapsulated in Alginate Hydrogel Beads. Nutrients 2024; 16:2726. [PMID: 39203862 PMCID: PMC11357371 DOI: 10.3390/nu16162726] [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: 07/10/2024] [Revised: 08/06/2024] [Accepted: 08/12/2024] [Indexed: 09/03/2024] Open
Abstract
Carotenoids, the natural pigments that confer the bright orange color of sea buckthorn berries, are also associated with several health benefits, such as antioxidant activity and skin and eye protection. Due to their lipophilic nature and localization, carotenoids are largely retained in the sea buckthorn pomace (SBP) resulting from juice production. Carotenoids from SBP (70.03 mg/100 g DW), extracted and characterized by HPLC-PDA, contained zeaxanthin (free and esterified) and beta-carotene as major compounds. The SBP carotenoids-enriched sunflower oil was further encapsulated in Ca-alginate hydrogel beads (98.4% encapsulation efficiency) using ionotropic gelation. The hydrogel beads were characterized by confocal laser scanning microscopy and scanning electron microscopy. Fairly good stability (>64%) of the encapsulated carotenoids in the alginate hydrogel beads during storage (30 days, 4 °C and 25 °C) was found, with zeaxanthin esters being the most stable compounds, for all the experimental conditions. The bioaccessibility of the total carotenoids (INFOGEST protocol) was 42.1 ± 4.6% from hydrated, and, respectively, 40.8 ± 4% from dehydrated SBP alginate hydrogel beads. The addition of yogurt to the dehydrated hydrogel beads had a positive effect on the bioaccessibility of free and esterified zeaxanthin, but not on that of the carotenes. In conclusion, SBP is a valuable source of carotenoids which can be protected by encapsulation in alginate hydrogel beads, thus still retaining a good bioaccessibility.
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Affiliation(s)
- Cristina Elena Gherasim
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
| | - Monica Focşan
- Biomolecular Physics Department, Faculty of Physics, Babeș-Bolyai University, 1 Mihail Kogalniceanu Str., 400084 Cluj-Napoca, Romania;
- Nanobiophotonics and Laser Microspectroscopy Center, Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeș-Bolyai University, Treboniu Laurean Street, 42, 400271 Cluj-Napoca, Romania
| | - Călina Ciont
- Institute of Life Sciences, University of Agricultural Science and Veterinary Medicine, Calea Mănăstur 3–5, 400372 Cluj-Napoca, Romania;
| | - Andrea Bunea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
| | - Dumitriţa Rugină
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
| | - Adela Pintea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
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3
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Díaz-Montes E. Wall Materials for Encapsulating Bioactive Compounds via Spray-Drying: A Review. Polymers (Basel) 2023; 15:2659. [PMID: 37376305 DOI: 10.3390/polym15122659] [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: 03/28/2023] [Revised: 06/06/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and retards the degradation of bioactive compounds by encapsulating them within a wall material. The resulting capsules exhibit diverse characteristics influenced by factors such as operating conditions (e.g., air temperature and feed rate) and the interactions between the bioactive compounds and the wall material. This review aims to compile recent research (within the past 5 years) on spray-drying for bioactive compound encapsulation, emphasizing the significance of wall materials in spray-drying and their impact on encapsulation yield, efficiency, and capsule morphology.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de Mexico 07340, Mexico
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4
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Lan T, Qian S, Song T, Zhang H, Liu J. The chromogenic mechanism of natural pigments and the methods and techniques to improve their stability: A systematic review. Food Chem 2023; 407:134875. [PMID: 36502728 DOI: 10.1016/j.foodchem.2022.134875] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/01/2022] [Accepted: 11/03/2022] [Indexed: 11/13/2022]
Abstract
Pigments have become a very important part of food research, not only adding sensory properties to food, but also providing functional properties to the food system. In this paper, we review the source, structure, modification, encapsulation and current status of the three main types of natural pigments that have been studied in recent years: polyphenolic flavonoids, tetraterpenoids and betaines. By examining the modification of pigment, the improvement of their stability and the impact of new food processing methods on the pigments, a deeper understanding of the properties and applications of the three pigments is gained, the paper reviews the research status of pigments in order to promote their further research and provide new innovations and ideas for future research in this field.
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Affiliation(s)
- Tiantong Lan
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Tingyu Song
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
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5
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Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters. Food Res Int 2023; 163:112277. [PMID: 36596187 DOI: 10.1016/j.foodres.2022.112277] [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: 08/11/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/05/2022]
Abstract
Natural pigments are bioactive compounds that can present health-promoting bioactivities in the human body. Due to their strong coloring properties, these compounds have been widely used as color additives as an alternative to artificial colorants. However, since these pigments are unstable under certain conditions, such as the presence of light, oxygen, and heat, the use of complexation and encapsulation techniques with biopolymers is in demand. Moreover, some functional properties can be achieved by using natural pigments-biopolymers complexes in food matrices. The complexation and encapsulation of natural pigments with biopolymers consist of forming a complex with the aim to make these compounds less susceptible to oxidative and degrading agents, and can also be used to improve their solubility in different media. This review aims to discuss different techniques that have been used over the last years to create natural pigment-biopolymers complexes, as well as the recent advances, limitations, effects, and possible applications of these complexes in foods. Moreover, the understanding of thermodynamic parameters between natural pigments and biopolymers is very important regarding the complex formation and their use in food systems. In this sense, thermodynamic techniques that can be used to determine binding parameters between natural pigments and potential wall materials, as well as their applications, advantages, and limitations are presented in this work. Several studies have shown an improvement in many aspects regarding the use of these complexes, including increased thermal and storage stability. Nonetheless, data regarding the biological effects on the human body and the sensory acceptance of natural pigments-biopolymers complexes in food systems are scarce in the literature.
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6
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Tolve R, Bianchi F, Lomuscio E, Sportiello L, Simonato B. Current Advantages in the Application of Microencapsulation in Functional Bread Development. Foods 2022; 12:foods12010096. [PMID: 36613312 PMCID: PMC9818201 DOI: 10.3390/foods12010096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused on bread fortification with bioactive ingredients (i.e., vitamins, prebiotics, and vegetable extracts). However, the baking process leads to the reduction (or even lessening) of the added substance. In addition, the direct inclusion of bioactive compounds and additives in bread has other limitations, such as adverse effects on sensory characteristics and undesirable interaction with other food ingredients. Encapsulation allows for overcoming these drawbacks and at the same time improves the overall quality and shelf-life of bread by controlling the release, protection, and uniform distribution of these compounds. In the last ten years, several studies have shown that including micro/nano-encapsulated bioactive substances instead of free compounds allows for the enrichment or fortification of bread, which can be achieved without negatively impacting its physicochemical and textural properties. This review aims to identify and highlight useful applications in the production of new functional bread through encapsulation technology, summarizing the heath benefit and the effect of microcapsule inclusion in dough and bread from a technological and sensory point of view.
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Affiliation(s)
- Roberta Tolve
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Elisabetta Lomuscio
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Lucia Sportiello
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
- Correspondence:
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7
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Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Kamali Rousta L, Rafiee Z, Jalali-Jivan M, Kharazmi MS, Jafari SM. Improving the thermal stability of natural bioactive ingredients via encapsulation technology. Crit Rev Food Sci Nutr 2022; 64:2824-2846. [PMID: 36178297 DOI: 10.1080/10408398.2022.2127145] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by acting on body tissues or cells. Nowadays, with increasing levels of knowledge, consumers prefer foods that can provide bioactives beside the necessary nutrients (e.g., vitamins, essential fatty acids and minerals). However, an important barrier for incorporating bioactives into foods is their low thermal stability. Nevertheless, thermal processing is widely used by the food industries to achieve food safety and desired texture. The aim of this work is to give an overview of encapsulation technology to improve thermal stability of bioactives incorporated into different food products. Almost all thermal analysis and non-thermal methods in the literature suggest that incorporation of bioactives into different walls can effectively improve the thermal stability of bioactives. The level of such thermal enhancement depends on the strength of the bioactive interaction and wall molecules. Furthermore, contradictory results have been reported in relation to the effect of encapsulation technique using the same wall on thermal stability of bioactives. To date, the potential to increase the thermal resistance of various bioactives by gums, carbohydrates, and proteins have been extensively studied. However, further studies on the comparison of walls and encapsulation methods to form thermally stable carriers seem to be needed. In this regard, the same nature of bioactives and the specific protocol in the report of study results should be considered to compare the data and select the optimum conditions of encapsulation to achieve maximum thermal stability.
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Affiliation(s)
- Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Leila Kamali Rousta
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Zahra Rafiee
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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8
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Valková V, Ďúranová H, Falcimaigne-Cordin A, Rossi C, Nadaud F, Nesterenko A, Moncada M, Orel M, Ivanišová E, Chlebová Z, Gabríny L, Kačániová M. Impact of Freeze- and Spray-Drying Microencapsulation Techniques on β-Glucan Powder Biological Activity: A Comparative Study. Foods 2022; 11:2267. [PMID: 35954036 PMCID: PMC9368466 DOI: 10.3390/foods11152267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/15/2022] [Accepted: 07/25/2022] [Indexed: 12/03/2022] Open
Abstract
The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of β-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially β-glucan powder (Pleurotus ostreatus) using maltodextrin as a carrier. Morphology (scanning electron microscopy- SEM), yield, moisture content (MC), and water activity (aw) were also evaluated in the samples. Our examinations revealed significant structural differences between powders microencapsulated by the drying methods. As compared to non-encapsulated powder, the SD powder with yield of 44.38 ± 0.55% exhibited more reduced (p < 0.05) values for aw (0.456 ± 0.001) and MC (8.90 ± 0.44%) than the FD one (yield: 27.97 ± 0.33%; aw: 0.506 ± 0.002; MC: 11.30 ± 0.28%). In addition, the highest values for β-glucan content (72.39 ± 0.38%), TPC (3.40 ± 0.17 mg GAE/g), and TFC (3.07 ± 0.29 mg QE/g) have been detected in the SD powder. Our results allow for the conclusion that the SD microencapsulation method using maltodextrin seems to be more powerful in terms of the β-glucan powder yield and its contents of β-glucan, TP, and TF as compared to the FD technique.
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Affiliation(s)
- Veronika Valková
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Hana Ďúranová
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Aude Falcimaigne-Cordin
- Enzyme and Cell Engineering, UPJV, CNRS, Université de Technologie de Compiègne, Centre de Recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France; (A.F.-C.); (C.R.)
| | - Claire Rossi
- Enzyme and Cell Engineering, UPJV, CNRS, Université de Technologie de Compiègne, Centre de Recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France; (A.F.-C.); (C.R.)
| | - Frédéric Nadaud
- Service d’Analyse Physico-Chimique, Université de Technologie de Compiègne, Centre de recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France;
| | - Alla Nesterenko
- Integrated Transformations of Renewable Matter, ESCOM, Université de Technologie de Compiègne, Centre de Recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France;
| | - Marvin Moncada
- Department of Food, Bioprocessing, and Nutrition Science, Nord Carolina State University, Raleigh, NC 27606, USA;
| | - Mykola Orel
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Eva Ivanišová
- Institute of Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Zuzana Chlebová
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Lucia Gabríny
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland
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Iqbal R, Liaqat A, Yasmin I, Ahsan S, Janahgir Chughtai MF, Tanweer S, Mehmood T, Tehseen S, Khan WA, Nadeem M, Tahir AB, Khaliq A. Double Layered Encapsulation to Immobilize
Bifidobacterium Bifidum
ATCC 35914 in Polysaccharide‐Protein Matrices and their Viability in Set Type Yoghurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Rabia Iqbal
- Department of Food Science and Technology Government College Women University Faisalabad 38040 Pakistan
| | - Atif Liaqat
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Iqra Yasmin
- Center of Excellence for Olive Research and Training Barani Agricultural Research Institute Chkwal 4800 Pakistan
| | - Samreen Ahsan
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Muhmmad Farhan Janahgir Chughtai
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Saira Tanweer
- Faculty of Agriculture and Environmental Sciences Islamia University Bahawalpur 63100 Pakistan
| | - Tariq Mehmood
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology Government College Women University Faisalabad 38040 Pakistan
| | - Wahab Ali Khan
- District Food Laboratory Technical Wing Punjab food Authority Lahore Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences COMSATS University Islamabad Vehari Campus 61100 Pakistan
| | - Assam Bin Tahir
- University institute of diet and nutritional sciences faculty of allied health sciences The university of Lahore Lahore Pakistan
| | - Adnan Khaliq
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
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10
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Lipin AA, Lipin AG. Particle coating with composite shell in a pan granulator. PARTICULATE SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1080/02726351.2021.1927272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Andrey A. Lipin
- Department of Processes and Apparatuses of Chemical Technology, Ivanovo State University of Chemistry and Technology, Ivanovo, Russia
| | - Alexandr G. Lipin
- Department of Processes and Apparatuses of Chemical Technology, Ivanovo State University of Chemistry and Technology, Ivanovo, Russia
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11
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Abstract
The significance of dairy in human health and nutrition is gaining significant momentum as consumers continue to desire wholesome, nutritious foods to fulfill their health and wellness needs. Bovine milk not only consists of all the essential nutrients required for growth and development, it also provides a broad range of bioactive components that play an important role in managing human homeostasis and immune function. In recent years, milk bioactives, including α-lactalbumin, lactoferrin, glycomacropeptide, milk fat globule membrane, and milk oligosaccharides, have been intensively studied because of their unique bioactivity and functionality. Challenges for the application of these bioactive components in food and pharmaceutical formulations are associated with their isolation and purification on an industrial scale and also with their physical and chemical instability during processing, storage, and digestion. These challenges can be overcome by advanced separation techniques and sophisticated nano- or micro-encapsulation technologies. Current knowledge about the chemistry, separation, and encapsulation technology of major bioactives derived from bovine milk and their application in the food industry is reviewed here.
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Affiliation(s)
- Tiantian Lin
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Gopinathan Meletharayil
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Rohit Kapoor
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
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12
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Tolve R, Tchuenbou-Magaia F, Di Cairano M, Caruso MC, Scarpa T, Galgano F. Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.115036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Santos PDDF, Rubio FTV, da Silva MP, Pinho LS, Favaro-Trindade CS. Microencapsulation of carotenoid-rich materials: A review. Food Res Int 2021; 147:110571. [PMID: 34399544 DOI: 10.1016/j.foodres.2021.110571] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 12/29/2022]
Abstract
Carotenoids are natural pigments that present several bioactive properties, including antioxidant, anticarcinogenic and provitamin A activities. However, these compounds are susceptible to degradation when exposed to a number of conditions (e.g. light, heat, oxygen), leading to loss of benefits and hampering their application in food products. Their hydrophobicity also makes incorporation into water-based foods more difficult. Microencapsulation techniques have been applied for decades to provide stability to carotenoid-rich extracts under typical conditions of processing and storage of foods, besides offering several other advantages to the use and application of these materials. This work reviews the recent advances in the microencapsulation of carotenoid-rich extracts, oils and oleoresins from varying sources, evidencing the technologies applied to encapsulate these materials, the effects of encapsulation on the obtained particles, and the impact of such processes on the bioaccessibility and release profile of carotenoids from microparticles. Moreover, recent applications of carotenoid-rich microparticles in food products are discussed. Most of the applied processes were effective in improving different aspects of the encapsulated materials, especially the stability of carotenoids during storage, resulting in microparticles with promising properties for future applications in food products. However, the lack of information about the effects of microencapsulation on carotenoids during processing of model foods, the sensory acceptance of enriched food products and the bioaccessibility and bioavailability of microencapsulated carotenoids reveals gaps that should be explored in the future.
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Affiliation(s)
- Priscila Dayane de Freitas Santos
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Fernanda Thaís Vieira Rubio
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Marluci Palazzolli da Silva
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Lorena Silva Pinho
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
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Iqbal R, Liaqat A, Jahangir Chughtai MF, Tanweer S, Tehseen S, Ahsan S, Nadeem M, Mehmood T, Ur Rehman SJ, Saeed K, Sameed N, Aziz S, Tahir AB, Khaliq A. Microencapsulation: a pragmatic approach towards delivery of probiotics in gut. J Microencapsul 2021; 38:437-458. [PMID: 34192983 DOI: 10.1080/02652048.2021.1949062] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Probiotics confer numerous health benefits and functional foods prepared with these microbes own largest markets. However, their viability during transit from gastrointestinal tract is a concerning issue. Microencapsulation of probiotics is a novel technique of major interest to increase their survivability in GIT and food matrices by providing a physical barrier to protect them under harsh conditions. This article contributes the knowledge regarding microencapsulation by discussing probiotic foods, different methods and approaches of microencapsulation, coating materials, their release mechanisms at the target site, and interaction with probiotics, efficiency of encapsulated probiotics, their viability assessment methods, applications in food industry, and their future perspective. In our opinion, encapsulation has significantly got importance in the field of innovative probiotic enriched functional foods development to preserve their viability and long-term survival rate until product expiration date and their passage through gastro-intestinal tract. Previous review work has targeted some aspects of microencapsulation, this article highlights different methods of probiotics encapsulation and coating materials in relation with food matrices as well as challenges faced during applications: Gut microbiota; Lactic acid bacteria; Micro-encapsulation; Stability enhancement; Cell's release, Health benefits.
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Affiliation(s)
- Rabia Iqbal
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Atif Liaqat
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Muhammad Farhan Jahangir Chughtai
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Saira Tanweer
- University College of Agriculture and Environmental Sciences, Islamia University, Bahawalpur, Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Samreen Ahsan
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, Vehari, Pakistan
| | - Tariq Mehmood
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Syed Junaid Ur Rehman
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Kanza Saeed
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Nimra Sameed
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Shoaib Aziz
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Assam Bin Tahir
- Faculty of Allied Health Sciences, University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Adnan Khaliq
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
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15
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Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products. Foods 2021; 10:foods10040881. [PMID: 33920590 PMCID: PMC8074218 DOI: 10.3390/foods10040881] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/09/2021] [Accepted: 04/15/2021] [Indexed: 02/07/2023] Open
Abstract
The nutritional quality of animal products is strongly related to their fatty acid content and composition. Nowadays, attention is paid to the possibility of producing healthier foods of animal origin by intervening in animal feed. In this field, the use of condensed tannins as dietary supplements in animal nutrition is becoming popular due to their wide range of biological effects related, among others, to their ability to modulate the rumen biohydrogenation and biofortify, through the improvement of the fatty acids profile, the derivate food products. Unfortunately, tannins are characterized by strong astringency and low bioavailability. These disadvantages could be overcome through the microencapsulation in protective matrices. With this in mind, the optimal conditions for microencapsulation of a polyphenolic extract rich in condensed tannins by spray drying using a blend of maltodextrin (MD) and gum Arabic (GA) as shell material were investigated. For this purpose, after the extract characterization, through spectrophotometer assays and ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, a central composite design (CCD) was employed to investigate the combined effects of core:shell and MD:GA ratio on the microencapsulation process. The results obtained were used to develop second-order polynomial regression models on different responses, namely encapsulation yield, encapsulation efficiency, loading capacity, and tannin content. The formulation characterized by a core:shell ratio of 1.5:5 and MD:GA ratio of 4:6 was selected as the optimized one with a loading capacity of 17.67%, encapsulation efficiency of 76.58%, encapsulation yield of 35.69%, and tannin concentration of 14.46 g/100 g. Moreover, in vitro release under varying pH of the optimized formulation was carried out with results that could improve the use of microencapsulated condensed tannins in animal nutrition for the biofortification of derivates.
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16
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Vieira MV, Pastrana LM, Fuciños P. Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications. Mar Drugs 2020; 18:E644. [PMID: 33333921 PMCID: PMC7765346 DOI: 10.3390/md18120644] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 12/13/2022] Open
Abstract
Microalgae are microorganisms with a singular biochemical composition, including several biologically active compounds with proven pharmacological activities, such as anticancer, antioxidant and anti-inflammatory activities, among others. These properties make microalgae an interesting natural resource to be used as a functional ingredient, as well as in the prevention and treatment of diseases, or cosmetic formulations. Nevertheless, natural bioactives often possess inherent chemical instability and/or poor solubility, which are usually associated with low bioavailability. As such, their industrial potential as a health-promoting substance might be severely compromised. In this context, encapsulation systems are considered as a promising and emerging strategy to overcome these shortcomings due to the presence of a surrounding protective layer. Diverse systems have already been reported in the literature for natural bioactives, where some of them have been successfully applied to microalgae compounds. Therefore, this review focuses on exploring encapsulation systems for microalgae biomass, their extracts, or purified bioactives for food, pharmaceutical, and cosmetic purposes. Moreover, this work also covers the most common encapsulation techniques and types of coating materials used, along with the main findings regarding the beneficial effects of these systems.
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Affiliation(s)
| | | | - Pablo Fuciños
- Food Processing and Nutrition Group, International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (M.V.V.); (L.M.P.)
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17
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Coimbra PPS, Cardoso FDSN, Gonçalves ÉCBDA. Spray-drying wall materials: relationship with bioactive compounds. Crit Rev Food Sci Nutr 2020; 61:2809-2826. [DOI: 10.1080/10408398.2020.1786354] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Pedro Paulo Saldanha Coimbra
- Laboratory of Bioactives, Food and Nutrition Post-Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro, Brazil
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18
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Structure, activity and dynamics of extra virgin olive oil-in-water nanoemulsions loaded with vitamin D3 and calcium citrate. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.112908] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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19
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Tolve R, Cela N, Condelli N, Di Cairano M, Caruso MC, Galgano F. Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study. Foods 2020; 9:foods9040470. [PMID: 32283860 PMCID: PMC7230576 DOI: 10.3390/foods9040470] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/04/2020] [Accepted: 04/08/2020] [Indexed: 11/21/2022] Open
Abstract
Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols’ mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.
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20
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Afzaal M, Khan AU, Saeed F, Arshad MS, Khan MA, Saeed M, Maan AA, Khan MK, Ismail Z, Ahmed A, Tufail T, Ateeq H, Anjum FM. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream. Food Sci Nutr 2020; 8:1649-1656. [PMID: 32180972 PMCID: PMC7063362 DOI: 10.1002/fsn3.1451] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 11/17/2019] [Accepted: 11/20/2019] [Indexed: 11/11/2022] Open
Abstract
The aim of the present study was to evaluate the upshot of microencapsulation on the stability and viability of probiotics in carrier food (ice cream) and simulated gastrointestinal (GIT) conditions. Purposely, Lactobacillus casei was encapsulated with two different hydrocolloids, that is, calcium alginate (Ca-ALG) and whey protein concentrate (WPC) by using encapsulator. The obtained microbeads were characterized in terms of encapsulation efficiency and morphological features. Afterward, the probiotics in free and encapsulated form were incorporated into ice cream. The product was subjected for physicochemical, microbiological, and sensory attributes over a storage period of 80 days. Microencapsulation with both hydrogels significantly (p < .05) improved the viability of probiotics in both carrier food and simulated GIT conditions.The initial viable count of probiotics encapsulated with Ca-ALG and WPC was 9.54 and 9.52 log CFU/ml, respectively, that declined to 8.59 and 8.39 log CFU/ml, respectively, over period of 80 days of storage. While nonencapsulated/free cells declined from 9.44 to 6.41 log CFU/ml during same storage period. Likewise, during in vitro GIT assay, encapsulated probiotic with Ca-ALG and WPC showed 0.95 and 1.13 log reduction, respectively. On other hand, free probiotics showed significant 3.03 log reduction. Overall, microencapsulated probiotic exhibited better survival as compared to free cells. Moreover, the amalgamation of encapsulated and free probiotics affected the physicochemical (decrease in pH and increase in viscosity) was and sensory parameters of ice cream during storage.
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Affiliation(s)
- Muhammad Afzaal
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Azmat Ullah Khan
- Department of Food Science and Human NutritionUniversity of Veterinary & Animal SciencesLahorePakistan
| | - Farhan Saeed
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Sajid Arshad
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Asif Khan
- Department of Food SciencesBurewala Campus‐University of Agriculture Faisalabad‐PakistanFaisalabadPakistan
| | - Muhammad Saeed
- National Institute of Food Science & TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Abid Aslam Maan
- National Institute of Food Science & TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Muhammad Kashif Khan
- National Institute of Food Science & TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Zoria Ismail
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Tabussam Tufail
- Faculty of Allied Health SciencesUniversity Institute of Diet & Nutrition SciencesThe University of LahoreLahorePakistan
| | - Huda Ateeq
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
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21
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Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or α-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2. Food Chem 2019; 294:112-122. [DOI: 10.1016/j.foodchem.2019.05.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 04/30/2019] [Accepted: 05/06/2019] [Indexed: 11/21/2022]
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22
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Khatib N, Varidi MJ, Mohebbi M, Varidi M, Hosseini SMH. Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication method. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14075] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Neda Khatib
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mohammad Javad Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mehdi Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
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23
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Impact of molecular interactions with phenolic compounds on food polysaccharides functionality. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:135-181. [PMID: 31445595 DOI: 10.1016/bs.afnr.2019.02.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Finally, the potential impact of the co-occurrence or co-ingestion of polyphenols and polysaccharides on the technological and nutritional functionality of the polysaccharides are investigated.
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24
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Tolve R, Condelli N, Caruso MC, Genovese F, Di Renzo GC, Mauriello G, Galgano F. Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production. Food Res Int 2018; 116:1274-1281. [PMID: 30716916 DOI: 10.1016/j.foodres.2018.10.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 08/29/2018] [Accepted: 10/05/2018] [Indexed: 11/19/2022]
Abstract
Phytosterols were microencapsulated by spray drying in a shell represented by WPI, inulin and chitosan at four different combinations through the formulation of aqueous suspensions. Moreover, two concentrations of Tween 80 (1.25% and 2.50% w/w) and two inlet temperatures (125 °C and 155 °C) were tested. The effect of the different experimental conditions on the process yield and on the microcapsules properties was evaluated. A significant effect of all variables on the microcapsule properties was found. Accordingly, the best performance, with the maximum loading capacity of 25%, was obtained by using only WPI as shell material, Tween 80 at 1.25% and inlet temperature of 155 °C. The process was successfully scaled-up from laboratory equipment to a semi-technical scale keeping the optimal shell formulation and process conditions.
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Affiliation(s)
- Roberta Tolve
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy
| | - Nicola Condelli
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy
| | - Marisa Carmela Caruso
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy.
| | - Francesco Genovese
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy
| | - Giovanni Carlo Di Renzo
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy
| | - Gianluigi Mauriello
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, via Università 100, Portici 80055, Italy
| | - Fernanda Galgano
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy
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25
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Tolve R, Condelli N, Caruso MC, Barletta D, Favati F, Galgano F. Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation. Food Funct 2018; 9:1265-1273. [DOI: 10.1039/c7fo01822c] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Chocolate is one of the most consumed delicacies in the world.
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Affiliation(s)
- Roberta Tolve
- School of Agricultural
- Forestry
- Food and Environmental Sciences
- University of Basilicata
- 85100-Potenza
| | - Nicola Condelli
- School of Agricultural
- Forestry
- Food and Environmental Sciences
- University of Basilicata
- 85100-Potenza
| | - Marisa Carmela Caruso
- School of Agricultural
- Forestry
- Food and Environmental Sciences
- University of Basilicata
- 85100-Potenza
| | - Diego Barletta
- Department of Industrial Engineering
- University of Salerno
- Fisciano
- Italy
| | - Fabio Favati
- Department of Biotechnology
- University of Verona
- 37134-Verona
- Italy
| | - Fernanda Galgano
- School of Agricultural
- Forestry
- Food and Environmental Sciences
- University of Basilicata
- 85100-Potenza
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26
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Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1990-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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27
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Hussein J, El-Banna M, Mahmoud KF, Morsy S, Abdel Latif Y, Medhat D, Refaat E, Farrag AR, El-Daly SM. The therapeutic effect of nano-encapsulated and nano-emulsion forms of carvacrol on experimental liver fibrosis. Biomed Pharmacother 2017; 90:880-887. [PMID: 28437891 DOI: 10.1016/j.biopha.2017.04.020] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2017] [Revised: 03/29/2017] [Accepted: 04/10/2017] [Indexed: 12/21/2022] Open
Abstract
OBJECTIVE The present study aimed to compare the therapeutic efficiency of nano-encapsulated and nano-emulsion carvacrol administration on liver injury in thioacetamide (TAA) treated rats. METHODS To fulfill our target, we used sixty male albino rats classified into six groups as follow: control, nano-encapsulated carvacrol, nano-emulsion carvacrol, thioacetamide, treated nano-encapsulated carvacrol and treated nano-emulsion carvacrol groups. Blood samples were collected from all groups and the separated serum was used for analysis of the following biochemical parameters; aspartate aminotransferase (AST), alanine aminotransferase (ALT), S100 B protein, alpha fetoprotein (AFP) and caspase-3. The levels of malondialdehyde (MDA), reduced glutathione (GSH), nitric oxide (NO), monocyte chemoattractant protein-1(MCP-1) and hydroxyproline content were all evaluated in liver tissue homogenate. Histopathological examinations for liver tissues were also performed. RESULTS Thioacetamide induced hepatic damage in rats as revealed by the significant increase in the levels of serum ALT, AST and produced oxidative stress as displayed by the significant elevation in the levels of hepatic MDA and NO concomitant with a significant decrease in GSH. In addition, thioacetamide significantly increased serum S100B protein, alpha fetoprotein and caspase-3 along with hepatic MCP-1 and hydroxyproline; these results were confirmed by the histopathological investigation. In contrast, nano-encapsulated and nano-emulsion carvacrol were able to ameliorate these negative changes in the thioacetamide injected rats. However, the effect of the nano-encapsulated form of carvacrol was more prominent than the nano-emulsion form. CONCLUSION Nano-encapsulated and nano-emulsion carvacrol can ameliorate thioacetamide induced liver injury. These results could be attributed to the potential anti-inflammatory, antioxidant, and anti-apoptotic activities of carvacrol in addition to the effectiveness of the encapsulation technique that can protect carvacrol structure and increase its efficiency and stability. Moreover, nano-encapsulation of carvacrol is more efficient than nano-emulsion.
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Affiliation(s)
- Jihan Hussein
- Medical Biochemistry Department, Medical Division, National Research Centre, Dokki, Giza, Egypt(1)
| | - Mona El-Banna
- Medical Biochemistry Department, Medical Division, National Research Centre, Dokki, Giza, Egypt(1)
| | - Khaled F Mahmoud
- Technology Dept., National Research Centre (NRC), Dokki, Giza, Egypt
| | - Safaa Morsy
- Medical Biochemistry Department, Medical Division, National Research Centre, Dokki, Giza, Egypt(1)
| | - Yasmin Abdel Latif
- Medical Biochemistry Department, Medical Division, National Research Centre, Dokki, Giza, Egypt(1)
| | - Dalia Medhat
- Medical Biochemistry Department, Medical Division, National Research Centre, Dokki, Giza, Egypt(1)
| | - Eman Refaat
- Medical Biochemistry Department, Medical Division, National Research Centre, Dokki, Giza, Egypt(1)
| | | | - Sherien M El-Daly
- Medical Biochemistry Department, Medical Division, National Research Centre, Dokki, Giza, Egypt(1).
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