1
|
Mardani M, Siahtiri S, Besati M, Baghani M, Baniassadi M, Nejad AM. Microencapsulation of natural products using spray drying; an overview. J Microencapsul 2024:1-30. [PMID: 39133055 DOI: 10.1080/02652048.2024.2389136] [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: 11/14/2023] [Accepted: 08/02/2024] [Indexed: 08/13/2024]
Abstract
AIMS This study examines microencapsulation as a method to enhance the stability of natural compounds, which typically suffer from inherent instability under environmental conditions, aiming to extend their application in the pharmaceutical industry. METHODS We explore and compare various microencapsulation techniques, including spray drying, freeze drying, and coacervation, with a focus on spray drying due to its noted advantages. RESULTS The analysis reveals that microencapsulation, especially via spray drying, significantly improves natural compounds' stability, offering varied morphologies, sizes, and efficiencies in encapsulation. These advancements facilitate controlled release, taste modification, protection from degradation, and extended shelf life of pharmaceutical products. CONCLUSION Microencapsulation, particularly through spray drying, presents a viable solution to the instability of natural compounds, broadening their application in pharmaceuticals by enhancing protection and shelf life.
Collapse
Affiliation(s)
- Mahshid Mardani
- Department of Civil, Construction and Environmental Engineering, University of Alabama, Tuscaloosa, AL, USA
- Department of Medicinal Chemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Saeed Siahtiri
- Department of Mechanical Engineering, University of Alabama, Tuscaloosa, AL, USA
| | - Masoud Besati
- Department of Medicinal Chemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Mostafa Baghani
- School of Mechanical Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Majid Baniassadi
- School of Mechanical Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Alireza Mahdavi Nejad
- Mechanical and Industrial Engineering Department, Northeastern University, Boston, MA, USA
| |
Collapse
|
2
|
Filipčev B, Kojić J, Miljanić J, Šimurina O, Stupar A, Škrobot D, Travičić V, Pojić M. Wild Garlic ( Allium ursinum) Preparations in the Design of Novel Functional Pasta. Foods 2023; 12:4376. [PMID: 38137181 PMCID: PMC10742902 DOI: 10.3390/foods12244376] [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: 11/07/2023] [Revised: 11/22/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the content of bioactive compounds, antioxidative activity, cooking behaviour, texture, colour and sensory properties of the cooked pasta was evaluated. WG preparations significantly increased the antioxidant potential (by 185-600%) as well as the content of phenolics (by 26-146%), flavonoids (by 40-360%) and potassium (up to three-fold) in the cooked pasta, depending on WG type and enrichment level. Flavonoids were dominantly present in the free form. Cooking resulted in a significant loss of flavonoids (39-75%) whereas phenolics were liberated from the matrix. The highest increase in total phenolics and antioxidant activity was exerted by the WG powder and extract. Pasta hardness and adhesiveness were increased, but encapsulated WG deteriorated cooking behaviour. The best-scored enriched pasta regarding sensory quality and texture was that enriched with WG powder at the low/moderate level.
Collapse
Affiliation(s)
- Bojana Filipčev
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Jovana Kojić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Jelena Miljanić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Olivera Šimurina
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Vanja Travičić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| |
Collapse
|
3
|
Raj GVSB, Dash KK. Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study. Food Sci Biotechnol 2023; 32:779-792. [PMID: 37041809 PMCID: PMC10082890 DOI: 10.1007/s10068-022-01220-x] [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: 06/28/2022] [Revised: 10/16/2022] [Accepted: 11/30/2022] [Indexed: 12/24/2022] Open
Abstract
The pearl millet based functional pasta was formulated by incorporating freeze dried dragon fruit pulp powder and 2% (w/w) microcapsule containing dragon fruit peel extract. The control pasta consisted of 100% pearl millet flour. The other four functional pasta samples consisted of pearl millet and freeze-dried dragon fruit pulp powder (DFP) in the ratio of 95:5, 90:10, 85:15, and 80:20 (w/w), respectively. The inclusion of dragon fruit powder enhanced the swelling index, water absorption index, color, and functional properties of the pasta. The total phenolic content (0.24-0.43 mg GAE/100 g d.w.), antioxidant activity (17.76-30.67%), and betacyanin content (0.149-0.152 mg/g d.w.) of the pasta was increased with the increase of dragon fruit pulp level in the formulation. The release kinetics of phenolic compounds into the simulated gastric juice was modeled using Higuchi and Peppas- Sahlin models. Out of these two models Peppas- Sahlin model (R 2 > 0.980 and R M S E < 1.527 ) found to predict the release of phenolics into simulated gastric juice with respect to time of release when compared with Higuchi model (R 2 > 0.964 and R M S E < 6.126 ). The onset of transition temperature and enthalpy of gelatinization of pasta samples was found to be in the range of 66.321-74.681 °C and increased with the increase of dragon fruit level in the formulation.
Collapse
Affiliation(s)
- G. V. S. Bhagya Raj
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal 732141 India
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal 732141 India
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
| |
Collapse
|
4
|
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.
Collapse
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
| |
Collapse
|
5
|
Optimization of Pinhão Extract Encapsulation by Solid Dispersion and Application to Cookies as a Bioactive Ingredient. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02817-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
6
|
Rafiq S, Sofi SA, Kaul R, Dar BN. Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties and storage stability of traditional wheat‐based Soup sticks. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shafiya Rafiq
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Science and Technology Chatha India
| | - Sajad Ahmad Sofi
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Rajkumari Kaul
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Science and Technology Chatha India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| |
Collapse
|
7
|
Carpentieri S, Larrea-Wachtendorff D, Donsì F, Ferrari G. Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
8
|
Sarkar T, Salauddin M, Roy A, Sharma N, Sharma A, Yadav S, Jha V, Rebezov M, Khayrullin M, Thiruvengadam M, Chung IM, Shariati MA, Simal-Gandara J. Minor tropical fruits as a potential source of bioactive and functional foods. Crit Rev Food Sci Nutr 2022; 63:6491-6535. [PMID: 35164626 DOI: 10.1080/10408398.2022.2033953] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Tropical fruits are defined as fruits that are grown in hot and humid regions within the Tropic of Cancer and Tropic of Capricorn, covering most of the tropical and subtropical areas of Asia, Africa, Central America, South America, the Caribbean and Oceania. Depending on the cultivation area covered, economic value and popularity these tropical fruits are divided into major and minor tropical fruits. There is an annual increment of 3.8% in terms of commercialization of the tropical fruits. In total 26 minor tropical fruits (Kiwifruit, Lutqua, Carambola, Tree Tomato, Elephant apple, Rambutan, Bay berry, Mangosteen, Bhawa, Loquat, Silver berry, Durian, Persimon, Longan, Passion fruit, Water apple, Pulasan, Indian gooseberry, Guava, Lychee, Annona, Pitaya, Sapodilla, Pepino, Jaboticaba, Jackfruit) have been covered in this work. The nutritional composition, phytochemical composition, health benefits, traditional use of these minor tropical fruits and their role in food fortification have been portrayed.
Collapse
Affiliation(s)
- Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Malda, India
| | - Molla Salauddin
- Department of Food Processing Technology, Mir Madan Mohanlal Govt. Polytechnic, West Bengal State Council of Technical Education, Nadia, India
| | - Arpita Roy
- Department of Biotechnology, School of Engineering and Technology, Sharda University, Greater Noida, India
| | - Nikita Sharma
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Apoorva Sharma
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Saanya Yadav
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Vaishnavi Jha
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Maksim Rebezov
- Liaocheng University, Liaocheng, Shandong, China
- V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Mars Khayrullin
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Mohammad Ali Shariati
- Liaocheng University, Liaocheng, Shandong, China
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| |
Collapse
|
9
|
Reis DR, Ambrosi A, Luccio MD. Encapsulated essential oils: a perspective in food preservation. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100126] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
|
10
|
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
|
11
|
Kamali Rousta L, Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Rafiee Z, Xiao J, Jafari SM. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
12
|
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.
Collapse
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
| |
Collapse
|
13
|
Patil P, Killedar S. Chitosan and glyceryl monooleate nanostructures containing gallic acid isolated from amla fruit: targeted delivery system. Heliyon 2021; 7:e06526. [PMID: 33851042 PMCID: PMC8024605 DOI: 10.1016/j.heliyon.2021.e06526] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 11/11/2020] [Accepted: 03/11/2021] [Indexed: 12/03/2022] Open
Abstract
Gallic acid, active constituent of amla fruit its natural abundance with beneficial multi actions in body make them attractive for clinical applications. In present study, we focused on extracting, separating and characterizing gallic acid from amla and further formulated into chitosan nanoparticles, so bring it to increase its aqueous solubility and thereby bioactivity. Gallic acid nanoparticles were prepared by using poloxamer 407, chitosan and Glyceryl Monooleate (GMO) using probe sonicator and high pressure homogenization method. Prepared nanoparticles were characterized by particle size, zeta potential, DSC, XRD, SEM, entrapment efficiency, loading content, in-vitro release and stability study. They showed approximately 76.80% encapsulation of gallic acid with average size of 180.8 ± 0.21 nm, and zeta potential +24.2 mV. The cumulative in vitro drug release upto 24 hrs 77.16% was achieved suggesting that from all our findings, it can be concluded that work will facilitate extraction, design and fabrication of nanoparticles for protection and sustained release of gallic acid particularly to colonic region.
Collapse
Affiliation(s)
- Poournima Patil
- Department of Pharmaceutical Chemistry, Bharati Vidyapeeth College of Pharmacy, Kolhapur Maharashtra, India
| | - Suresh Killedar
- Department of Pharmacognosy, Shree Sant Gajanan Maharaj College of Pharmacy, Gadhiglaj Mahagaon Maharashtra, India
| |
Collapse
|
14
|
Samborska K, Boostani S, Geranpour M, Hosseini H, Dima C, Khoshnoudi-Nia S, Rostamabadi H, Falsafi SR, Shaddel R, Akbari-Alavijeh S, Jafari SM. Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
15
|
Albuquerque BR, Heleno SA, Oliveira MBPP, Barros L, Ferreira ICFR. Phenolic compounds: current industrial applications, limitations and future challenges. Food Funct 2020; 12:14-29. [PMID: 33242057 DOI: 10.1039/d0fo02324h] [Citation(s) in RCA: 218] [Impact Index Per Article: 54.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Phenolic compounds are natural bioactive molecules found mainly in plant tissues that have shown interesting bioactivities, such as antioxidant, antimicrobial, anti-inflammatory, and antiproliferative activities, among others, which has led to great interest in their use by several industries. However, despite the large number of scientific studies on this topic, some issues still need to be studied and solved, such as the understanding of the main actions of these compounds in organisms. Besides their large potential applicability in industry, phenolic compounds still face some issues making it necessary to develop strategies to improve bioavailability, sustainable technologies of extraction and refinement, and stability procedures to increase the range of applicability. This review focuses on the most recent advances in the applications of phenolic compounds in different technological and medicinal areas. In addition, techniques to improve their sustainable resourcing, stability and bioavailability will be presented and discussed.
Collapse
Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. and REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| |
Collapse
|
16
|
Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients. Food Res Int 2020; 137:109555. [DOI: 10.1016/j.foodres.2020.109555] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/11/2020] [Accepted: 07/12/2020] [Indexed: 02/06/2023]
|
17
|
Grgić J, Šelo G, Planinić M, Tišma M, Bucić-Kojić A. Role of the Encapsulation in Bioavailability of Phenolic Compounds. Antioxidants (Basel) 2020; 9:E923. [PMID: 32993196 PMCID: PMC7601682 DOI: 10.3390/antiox9100923] [Citation(s) in RCA: 119] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 09/19/2020] [Accepted: 09/23/2020] [Indexed: 12/12/2022] Open
Abstract
Plant-derived phenolic compounds have multiple positive health effects for humans attributed to their antioxidative, anti-inflammatory, and antitumor properties, etc. These effects strongly depend on their bioavailability in the organism. Bioaccessibility, and consequently bioavailability of phenolic compounds significantly depend on the structure and form in which they are introduced into the organism, e.g., through a complex food matrix or as purified isolates. Furthermore, phenolic compounds interact with other macromolecules (proteins, lipids, dietary fibers, polysaccharides) in food or during digestion, which significantly influences their bioaccessibility in the organism, but due to the complexity of the mechanisms through which phenolic compounds act in the organism this area has still not been examined sufficiently. Simulated gastrointestinal digestion is one of the commonly used in vitro test for the assessment of phenolic compounds bioaccessibility. Encapsulation is a method that can positively affect bioaccessibility and bioavailability as it ensures the coating of the active component and its targeted delivery to a specific part of the digestive tract and controlled release. This comprehensive review aims to present the role of encapsulation in bioavailability of phenolic compounds as well as recent advances in coating materials used in encapsulation processes. The review is based on 258 recent literature references.
Collapse
Affiliation(s)
| | | | | | | | - Ana Bucić-Kojić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (J.G.); (G.Š.); (M.P.); (M.T.)
| |
Collapse
|
18
|
Lachowicz S, Świeca M, Pejcz E. Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry. Food Chem 2020; 338:128026. [PMID: 32932088 DOI: 10.1016/j.foodchem.2020.128026] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 09/01/2020] [Accepted: 09/03/2020] [Indexed: 12/25/2022]
Abstract
The aim of the present study was to determine the impact of Saskatoon powder addition on phytochemical parameters, biological activity, and nutritional value of wheat bread. Supplementation increased phenolics content up to 72% in the bread with 6% powder content. This increase was reflected in the improved antioxidative properties of breads, especially after their supplementation with the microencapsulated additives (an increase by 93% in the bread enriched with 6% of powder covered with maltodextrin). The in vitro digestion released the antioxidative compounds, leading to higher bioaccessibility of the breads enriched with the microencapsulated powders. The highest inhibition of activities of cyclooxygenase 1 and -2, as well as amylase and glucosidase was recorded for the breads enriched with the additive microencapsulated with maltodextrin and inulin. Thus, Saskatoon berry powders, especially the microencapsulated ones, may be used as functional components in designing innovative bakery products.
Collapse
Affiliation(s)
- Sabina Lachowicz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław 51-630, Poland.
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin 20-704, Poland.
| | - Ewa Pejcz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław 51-630, Poland.
| |
Collapse
|
19
|
Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward. ADVANCES IN POLYMER TECHNOLOGY 2020. [DOI: 10.1155/2020/7531810] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Microencapsulation is a promising technique, which provides core materials with protective barrier, good stability, controlled release, and targeting delivery. Compared with the pharmaceutical, cosmetic, and textile industries, food processing has higher requirements for safety and hygiene and calls for quality and nutrition maintenance. This paper reviews the widely used polymers as microcapsule wall materials and the application in different food products, including plant-derived food, animal-derived food, and additives. Also, common preparation technologies (emphasizing advantages and disadvantages), including spray-drying, emulsification, freeze-drying, coacervation, layer-by-layer, extrusion, supercritical, fluidized bed coating, electrospray, solvent evaporation, nanocapsule preparation, and their correlation with selected wall materials in recent 10 years are presented. Personalized design and cheap, efficient, and eco-friendly preparation of microcapsules are urgently required to meet the needs of different processing or storage environments. Moreover, this review may provide a reference for the microencapsulation research interests and development on future exploration.
Collapse
|
20
|
Paulo F, Santos L. Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive review. Crit Rev Food Sci Nutr 2020; 61:920-945. [PMID: 32274929 DOI: 10.1080/10408398.2020.1748563] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Nowadays, olive oil consumption is correlated to many health benefits, essentially due to the presence of antioxidants, especially phenolic compounds, which fostered its intensive production worldwide. During olive oil extraction, through continuous or discontinuous processes, many olive oil by-products are generated. These by-products constitute an environmental problem regarding its management and disposal. They are phytotoxic and biotoxic due to their high content of phenolic compounds, presenting contrastingly relevant health benefits due to their potent radical scavenging activities. In the framework of the disposal and management of olive oil by-products, treatment, and valorization approaches are found. As currently, the majority of the valorization techniques applied have a null market value, alternative strategies for the obtainment of innovative products as fortified foods are being investigated. The recovery and valorization strategies of olive oil by-products may comprise extraction and further encapsulation of bioactive compounds, as an innovative valorization blueprint of phenolic compounds present in these by-products. The majority of phenolic compounds present in olive oil by-products possess limited application on the food industry since they are promptly amended by environmental factors like temperature, pH, and light. Consequently, they must be protected previously ending in the final formulation. Prior to foods fortification with phenolic-rich extracts obtained from olive oil by-products, they should be protected through microencapsulation approaches, allowing a sustained release of phenolic compounds in the fortified foods, without losing their physicochemical properties. The combined strategies of extraction and microencapsulation will contribute to promoting the sustainability of the olive oil sector and aid the food industry to obtain reinvented added-value products.
Collapse
Affiliation(s)
- Filipa Paulo
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Lúcia Santos
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
| |
Collapse
|
21
|
Nilusha RAT, Jayasinghe JMJK, Perera ODAN, Perera PIP. Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:6750726. [PMID: 31886166 PMCID: PMC6925700 DOI: 10.1155/2019/6750726] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 09/20/2019] [Accepted: 10/08/2019] [Indexed: 11/18/2022]
Abstract
Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. Thus, to come across the challenge of emerging pasta consumption, new field of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. The compositions of raw materials which are used for pasta preparation directly affect the physical, chemical, and textural properties of the product. Therefore, incorporation of nonconventional ingredients can lead to a contradictory effect of pasta quality. This review will focus on the various types of nonconventional ingredients that are being incorporated in pasta products and their effect on the quality attributes of different pasta products.
Collapse
Affiliation(s)
- R. A. T. Nilusha
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - J. M. J. K. Jayasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - O. D. A. N. Perera
- Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
| | - P. I. P. Perera
- Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
| |
Collapse
|
22
|
|
23
|
Ozkan G, Franco P, De Marco I, Xiao J, Capanoglu E. A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food Chem 2019; 272:494-506. [PMID: 30309574 DOI: 10.1016/j.foodchem.2018.07.205] [Citation(s) in RCA: 232] [Impact Index Per Article: 46.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 07/19/2018] [Accepted: 07/27/2018] [Indexed: 02/05/2023]
Affiliation(s)
- Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Paola Franco
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy
| | - Iolanda De Marco
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macau, China
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
| |
Collapse
|
24
|
Caleja C, Ribeiro A, Barreiro MF, Ferreira ICFR. Phenolic Compounds as Nutraceuticals or Functional Food Ingredients. Curr Pharm Des 2018; 23:2787-2806. [PMID: 28025943 DOI: 10.2174/1381612822666161227153906] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Accepted: 12/24/2016] [Indexed: 12/12/2022]
Abstract
BACKGROUND Nowadays, the functional foods represent one the most promising, interesting and innovative areas in the food industry. Various components are being added to foods in order to render them functional. METHODS One example of these components are plant naturally occurring phenolic compounds, which are associated with a high antioxidant capacity and thus with benefits in relation to human health. RESULTS However, despite the huge number of scientific studies and patents on this topic and their natural presence in foods, namely in the ones from plant origin, there are still few marketable products enriched with these compounds. The commercialization of this type of functional products needs to go through various regulations, proving that they are safe and present the ascribed health benefits, conquering the target audience. In this review the growing interest of industry and consumers' appetence for functional foods and nutraceuticals is highlighted, focusing especially on phenolic compounds. CONCLUSION Although several published works show the multitude of bioactive properties of these compounds, ensuring their use as bioactive ingredients in food, they present inherent stability issues needing to be solved. However, considerable research is presently ongoing to overcome this problem, making viable the development of new products to be launched in the market.
Collapse
Affiliation(s)
- Cristina Caleja
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Braganca, Braganca, Portugal
| | - Andreia Ribeiro
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Braganca, Portugal
| | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Braganca, Portugal
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Braganca, Braganca, Portugal
| |
Collapse
|
25
|
Microencapsulation of Thai rice grass (O. Sativa cv. Khao Dawk Mali 105) extract incorporated to form bioactive carboxymethyl cellulose edible film. Food Chem 2018; 242:239-246. [DOI: 10.1016/j.foodchem.2017.09.064] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 09/07/2017] [Accepted: 09/12/2017] [Indexed: 01/16/2023]
|
26
|
Muhammad DRA, Dewettinck K. Cinnamon and its derivatives as potential ingredient in functional food—A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1369102] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Dimas Rahadian Aji Muhammad
- Laboratory of Food Technology and Engineering, Faculty of Bioscience-Engineering, Ghent University, Gent, Belgium
- Department of Food Science and Technology, Sebelas Maret University, Surakarta, Indonesia
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Faculty of Bioscience-Engineering, Ghent University, Gent, Belgium
| |
Collapse
|
27
|
Micro- and nano bio-based delivery systems for food applications: In vitro behavior. Adv Colloid Interface Sci 2017; 243:23-45. [PMID: 28395856 DOI: 10.1016/j.cis.2017.02.010] [Citation(s) in RCA: 131] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 02/10/2017] [Accepted: 02/13/2017] [Indexed: 01/02/2023]
Abstract
Micro- and nanoencapsulation is an emerging technology in the food field that potentially allows the improvement of food quality and human health. Bio-based delivery systems of bioactive compounds have a wide variety of morphologies that influence their stability and functional performance. The incorporation of bioactive compounds in food products using micro- and nano-delivery systems may offer extra health benefits, beyond basic nutrition, once their encapsulation may provide protection against undesired environmental conditions (e.g., heat, light and oxygen) along the food chain (including processing and storage), thus improving their bioavailability, while enabling their controlled release and target delivery. This review provides an overview of the bio-based materials currently used for encapsulation of bioactive compounds intended for food applications, as well as the main production techniques employed in the development of micro- and nanosystems. The behavior of such systems and of bioactive compounds entrapped into, throughout in vitro gastrointestinal systems, is also tracked in a critical manner. Comparisons between various in vitro digestion systems (including the main advantages and disadvantages) currently in use, as well as correlations between the behavior of micro- and nanosystems studied through in vitro and in vivo systems were highlighted and discussed here for the first time. Finally, examples of bioactive micro- and nanosystems added to food simulants or to real food matrices are provided, together with a revision of the main challenges for their safe commercialization, the regulatory issues involved and the main legislation aspects.
Collapse
|
28
|
Antonio AL, Pereira E, Pinela J, Heleno S, Pereira C, Ferreira IC. Determination of Antioxidant Compounds in Foodstuff. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
29
|
Tolve R, Galgano F, Caruso MC, Tchuenbou-Magaia FL, Condelli N, Favati F, Zhang Z. Encapsulation of health-promoting ingredients: applications in foodstuffs. Int J Food Sci Nutr 2016; 67:888-918. [DOI: 10.1080/09637486.2016.1205552] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
30
|
Wan BK, Siow LF. Spray Dried Xanthone: Physicochemical Properties, Storage Stability and Controlled Release. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12407] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Boon-Keng Wan
- School of Science; Monash University Malaysia, Jalan Lagoon Selatan; Bandar Sunway Selangor 47500 Malaysia
| | - Lee-Fong Siow
- School of Science; Monash University Malaysia, Jalan Lagoon Selatan; Bandar Sunway Selangor 47500 Malaysia
| |
Collapse
|
31
|
Mercier S, Moresoli C, Mondor M, Villeneuve S, Marcos B. A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta? Compr Rev Food Sci Food Saf 2016; 15:685-704. [DOI: 10.1111/1541-4337.12207] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 03/08/2016] [Accepted: 03/10/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Samuel Mercier
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université Blvd Sherbrooke Quebec Canada J1K 2R1
| | - Christine Moresoli
- Dept. of Chemical Engineering; Univ. of Waterloo, 200 University Avenue West; Waterloo Ontario Canada N2L 3G1
| | - Martin Mondor
- Agriculture and Agri-Food Canada; Saint-Hyacinthe Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec Canada J2S 8E3
| | - Sébastien Villeneuve
- Agriculture and Agri-Food Canada; Saint-Hyacinthe Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec Canada J2S 8E3
| | - Bernard Marcos
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université Blvd Sherbrooke Quebec Canada J1K 2R1
| |
Collapse
|
32
|
Ezhilarasi PN, Muthukumar SP, Anandharamakrishnan C. Solid lipid nanoparticle enhances bioavailability of hydroxycitric acid compared to a microparticle delivery system. RSC Adv 2016. [DOI: 10.1039/c6ra04312g] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Solid lipid nanoparticles (SLN) are the most promising delivery system that improves the stability, bioavailability and controlled release of food bioactive compounds.
Collapse
Affiliation(s)
- P. N. Ezhilarasi
- Centre for Food Nanotechnology
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
- AcSIR-Academy of Scientific and Innovative Research
| | - S. P. Muthukumar
- Animal House Facility
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
| | - C. Anandharamakrishnan
- Centre for Food Nanotechnology
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
- AcSIR-Academy of Scientific and Innovative Research
| |
Collapse
|
33
|
Tatar Turan F, Cengiz A, Kahyaoglu T. Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry's bioactive compounds. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.09.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
34
|
Pasrija D, Ezhilarasi P, Indrani D, Anandharamakrishnan C. Microencapsulation of green tea polyphenols and its effect on incorporated bread quality. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.054] [Citation(s) in RCA: 123] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
35
|
Celli GB, Ghanem A, Brooks MSL. Bioactive Encapsulated Powders for Functional Foods—a Review of Methods and Current Limitations. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1559-z] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
36
|
Rajam R, Kumar SB, Prabhasankar P, Anandharamakrishnan C. Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4029-41. [PMID: 26139869 PMCID: PMC4486549 DOI: 10.1007/s13197-014-1506-4] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2014] [Accepted: 08/01/2014] [Indexed: 11/30/2022]
Abstract
Noodles are staple cereal food in many countries; however addition of encapsulated probiotics into noodle formulation, its effect on noodle quality and cell viability has not yet been reported. The aim of this study was to prepare microencapsulated Lactobacillus plantarum (MTCC 5422) by freeze drying with wall material combinations such as fructooligosaccharide (FOS), FOS + whey protein isolate (WPI), and FOS + denatured whey protein isolate (DWPI) to evaluate best wall system. Results showed that FOS + DWPI wall system provided better protection to cells after drying, during storage (60 days, 4 °C) and in simulated acidic and bile conditions. Further, FOS + DWPI encapsulates were incorporated into noodle formulation and evaluated the noodle quality and probiotic cell viability of cooked noodle obtained from two different production methods: (i) fresh and (ii) dried (room temperature dried - RTD, 28 °C and high temperature dried - HTD, 55 °C). The quality characteristics (cooking time, solid loss, texture, colour and sensory profiles) of FOS + DWPI encapsulates incorporated cooked noodles (both fresh and dried) were found to be acceptable. On evaluation of encapsulated probiotic bacteriaL. plantarum cell viability, 93.63 % and 62.42 % cell survival was obtained in fresh noodles before and after cooking respectively. However, 80.29 % (RTD) and 64.74 % (HTD) of encapsulated cells were viable in dried noodles, after cooking there was complete survival loss. This study suggested that fresh noodle was found to be a suitable carrier system to deliver viable cells. This is first report on influence of probiotic microcapsules in noodle processing.
Collapse
Affiliation(s)
- R. Rajam
- />Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - S. Bharath Kumar
- />Department of Flour Milling Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - P. Prabhasankar
- />Department of Flour Milling Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - C. Anandharamakrishnan
- />Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| |
Collapse
|
37
|
Dias MI, Ferreira ICFR, Barreiro MF. Microencapsulation of bioactives for food applications. Food Funct 2015; 6:1035-52. [DOI: 10.1039/c4fo01175a] [Citation(s) in RCA: 166] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The potential of microencapsulation to protect bioactive compounds ensuring bioavailability maintenance is proved but requires further studies on its applicability and incentives by regulatory agencies.
Collapse
Affiliation(s)
- Maria Inês Dias
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5301-855 Bragança
- Portugal
| | | | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering (LSRE)
- Associate Laboratory LSRE/LCM
- Polytechnic Institute of Bragança
- 5301-857 Bragança
- Portugal
| |
Collapse
|
38
|
Cynthia SJ, Bosco JD, Bhol S. Physical and Structural Properties of Spray Dried Tamarind (Tamarindus indicaL.) Pulp Extract Powder with Encapsulating Hydrocolloids. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.940536] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
39
|
Hundre SY, Karthik P, Anandharamakrishnan C. Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray-freeze drying method. Food Chem 2014; 174:16-24. [PMID: 25529646 DOI: 10.1016/j.foodchem.2014.11.016] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2014] [Revised: 10/16/2014] [Accepted: 11/03/2014] [Indexed: 10/24/2022]
Abstract
Vanillin flavour is highly volatile in nature and due to that application in food incorporation is limited; hence microencapsulation of vanillin is an ideal technique to increase its stability and functionality. In this study, vanillin was microencapsulated for the first time by non-thermal spray-freeze-drying (SFD) technique and its stability was compared with other conventional techniques such as spray drying (SD) and freeze-drying (FD). Different wall materials like β-cyclodextrin (β-cyd), whey protein isolate (WPI) and combinations of these wall materials (β-cyd + WPI) were used to encapsulate vanillin. SFD microencapsulated vanillin with WPI showed spherical shape with numerous fine pores on the surface, which in turn exhibited good rehydration ability. On the other hand, SD powder depicted spherical shape without pores and FD encapsulated powder yielded larger particle sizes with flaky structure. FTIR analysis confirmed that there was no interaction between vanillin and wall materials. Moreover, spray-freeze-dried vanillin + WPI sample exhibited better thermal stability than spray dried and freeze-dried microencapsulated samples.
Collapse
Affiliation(s)
- Swetank Y Hundre
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020, India
| | - P Karthik
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020, India
| | - C Anandharamakrishnan
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.
| |
Collapse
|
40
|
Ezhilarasi PN, Indrani D, Jena BS, Anandharamakrishnan C. Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1116-1123. [PMID: 23996701 DOI: 10.1002/jsfa.6378] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Revised: 08/21/2013] [Accepted: 08/30/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND (-)-Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to incorporate in foodstuffs. Hence, Garcinia cowa fruit extract was microencapsulated using three different wall materials such as whey protein isolate (WPI), maltodextrin (MD) and a combination of whey protein isolate and maltodextrin (WPI + MD) by spray drying. Further, these microencapsulated powders were evaluated for their impact on bread quality and HCA retention. RESULTS Maltodextrin (MD) encapsulates had higher free (86%) and net HCA (90%) recovery. Microencapsulates incorporated breads had enhanced qualitative characteristics and higher HCA content than water extract incorporated bread due to efficient encapsulation during bread baking. Comparatively, bread with MD encapsulates showed softer crumb texture, desirable sensory attributes with considerable volume and higher HCA content. CONCLUSION The higher HCA contents of encapsulate incorporated breads were sufficient to claim for functionality of HCA in bread. Comparatively, MD had efficiently encapsulated Garcinia fruit extract during spray drying and bread baking. Spray drying proved to be an excellent encapsulation technique for incorporation into the food system.
Collapse
Affiliation(s)
- Perumal Natarajan Ezhilarasi
- Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India; Acadamy of Scientific and Innovative Research (AcSIR), New Delhi, 110 001, India
| | | | | | | |
Collapse
|
41
|
Ezhilarasi P, Indrani D, Jena B, Anandharamakrishnan C. Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.01.009] [Citation(s) in RCA: 115] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
42
|
Parthasarathi S, Ezhilarasi P, Jena B, Anandharamakrishnan C. A comparative study on conventional and microwave-assisted extraction for microencapsulation of Garcinia fruit extract. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.10.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
43
|
Luca A, Cilek B, Hasirci V, Sahin S, Sumnu G. Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1048-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
44
|
Karthik P, Anandharamakrishnan C. Microencapsulation of Docosahexaenoic Acid by Spray-Freeze-Drying Method and Comparison of its Stability with Spray-Drying and Freeze-Drying Methods. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1024-1] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
45
|
|