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Valorisation of Micro/Nanoencapsulated Bioactive Compounds from Plant Sources for Food Applications Towards Sustainability. Foods 2022; 12:foods12010032. [PMID: 36613248 PMCID: PMC9818261 DOI: 10.3390/foods12010032] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 12/12/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022] Open
Abstract
The micro- and nanoencapsulation of bioactive compounds has resulted in a large improvement in the food, nutraceutical, pharmaceutical, and agriculture industries. These technologies serve, on one side, to protect, among others, vitamins, minerals, essential fatty acids, polyphenols, flavours, antimicrobials, colorants, and antioxidants, and, on the other hand, to control the release and assure the delivery of the bioactive compounds, targeting them to specific cells, tissues, or organs in the human body by improving their absorption/penetration through the gastrointestinal tract. The food industry has been applying nanotechnology in several ways to improve food texture, flavour, taste, nutrient bioavailability, and shelf life using nanostructures. The use of micro- and nanocapsules in food is an actual trend used mainly in the cereal, bakery, dairy, and beverage industries, as well as packaging and coating. The elaboration of bio capsules with high-value compounds from agro-industrial by-products is sustainable for the natural ecosystem and economically interesting from a circular economy perspective. This critical review presents the principal methodologies for performing micro- and nanoencapsulation, classifies them (top-down and/or bottom-up), and discusses the differences and advantages among them; the principal types of encapsulation systems; the natural plant sources, including agro-industrial by-products, of bioactive compounds with interest for the food industry to be encapsulated; the bioavailability of encapsulates; and the main techniques used to analyse micro- and nanocapsules. Research work on the use of encapsulated bioactive compounds, such as lycopene, hydroxytyrosol, and resveratrol, from agro-industrial by-products must be further reinforced, and it plays an important role, as it presents a high potential for the use of their antioxidant and/or antimicrobial activities in food applications and, therefore, in the food industry. The incorporation of these bioactive compounds in food is a challenge and must be evaluated, not only for their nutritional aspect, but also for the chemical safety of the ingredients. The potential use of these products is an available economical alternative towards a circular economy and, as a consequence, sustainability.
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2
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Carpentier V, Goumont R, Guillou N, Ravel B. Anti-plasticizing effect of 1,2-propanediol in melt-extruded polysaccharide/sucrose blends. JOURNAL OF POLYMER RESEARCH 2022. [DOI: 10.1007/s10965-022-03352-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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3
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Abstract
Extrusion is a versatile process capable of producing a variety of new and novel foods and ingredients, thus increasing manufacturing opportunities. Further, it could provide nutritious, safe, sustainable, and affordable foods, especially directed at individualized consumer needs. In addition to past research efforts, more investigations should be conducted in order to refine, redesign, or develop new extrusion processing technologies. The present review highlights the current advances made in new and novel food product development by considering the extrusion process, the influencing parameters, and product characteristics and properties; the most promising extrusion processes that can be used in novel food product and ingredient development, such as extrusion cooking, hot-melt extrusion, reactive extrusion, and extrusion-based 3D printing; the possibilities of using various raw materials in relation to process and product development; and the needs for product development modeling along with extrusion process design and modeling. In correlation with extruded product development, topics that merit further investigation may include structure formation, plant and animal biopolymers functionalization, biopolymer reactions, process simulation, modeling and control, engineering and mechanical aspects of extruders, analysis of pre-processing treatments, as well as prototyping, risk analysis, safety, sensory and consumer acceptance.
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Affiliation(s)
- Andriana E Lazou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
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4
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Flavor encapsulation into chitosan-oleic acid complex particles and its controlled release characteristics during heating processes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Chaudhary V, Thakur N, Kajla P, Thakur S, Punia S. Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.734921] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.
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Ran J, Su X, Zhang J, Zhang J, Chen J, Liu K, Liu Z, Hu Y, Sun L, Jiang D. Continuous, Large-Scale, and High Proportion of Bioinspired Phosphogypsum Composites via Reactive Extrusion. MATERIALS 2021; 14:ma14195601. [PMID: 34639998 PMCID: PMC8509489 DOI: 10.3390/ma14195601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 09/16/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022]
Abstract
Biological matter evolution provides an idea for the human design and synthesis of new materials. However, biomimetic materials only stay in laboratory-scale models, and their large-scale industrial applications are yet to be realized. Here, inspired by nacre's architecture, we report a continuous, large-scale method to fabricate phosphogypsum composites by reactive extrusion strategy. After curing for seven days, with more than 50 wt% of beta-hemihydrate phosphogypsum (β-HPG), the compressive strength and softening coefficient were 24.98 MPa and 0.78, increasing by 110.0% and 20.0%, respectively, compared to the pouring method. The results show that the screw extrusion process can improve the mechanical strength and waterproof properties of β-HPG hydration specimens without any special chemical admixtures and cements.
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Affiliation(s)
- Jingyu Ran
- Guizhou Phosphogypsum Institute, Guizhou Institute of Technology, Guiyang 550003, China; (J.Z.); (J.C.); (K.L.)
- Correspondence: (J.R.); (X.S.)
| | - Xiangdong Su
- Key Laboratory of Light Metal Materials Processing of Guizhou Province, Guizhou Institute of Technology, Guiyang 550003, China;
- Correspondence: (J.R.); (X.S.)
| | - Jiangang Zhang
- Key Laboratory of Light Metal Materials Processing of Guizhou Province, Guizhou Institute of Technology, Guiyang 550003, China;
| | - Jie Zhang
- Guizhou Phosphogypsum Institute, Guizhou Institute of Technology, Guiyang 550003, China; (J.Z.); (J.C.); (K.L.)
| | - Jiajun Chen
- Guizhou Phosphogypsum Institute, Guizhou Institute of Technology, Guiyang 550003, China; (J.Z.); (J.C.); (K.L.)
| | - Kun Liu
- Guizhou Phosphogypsum Institute, Guizhou Institute of Technology, Guiyang 550003, China; (J.Z.); (J.C.); (K.L.)
| | - Zhao Liu
- Guizhou Haobainian Housing Industry Co., Ltd., Guiyang 550000, China;
| | - Yi Hu
- Bijie Yuyuan New Materials Co., Ltd., Bijie 551700, China;
| | - Liqun Sun
- Guizhou Building Material Quality Supervision Testing Center, Guiyang 550014, China; (L.S.); (D.J.)
| | - Deyong Jiang
- Guizhou Building Material Quality Supervision Testing Center, Guiyang 550014, China; (L.S.); (D.J.)
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7
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Kak A, Parhi A, Rasco BA, Tang J, Sablani SS. Improving the oxygen barrier of microcapsules using cellulose nanofibres. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Atisheel Kak
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
| | - Ashutos Parhi
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
| | - Barbara A. Rasco
- College of Agriculture and Natural Resources University of Wyoming 1000 E. University Laramie WY 82072 USA
| | - Juming Tang
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
| | - Shyam S. Sablani
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
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8
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Huang K, Yuan Y, Baojun X. A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963978] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Kehao Huang
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Food Science And Agricultural Chemistry, McGill University, Quebec, Canada
| | - Yingzhi Yuan
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Biochemistry, University College London, London, UK
| | - Xu Baojun
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
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9
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Ma R, Jin Z, Wang F, Tian Y. Contribution of starch to the flavor of rice-based instant foods. Crit Rev Food Sci Nutr 2021; 62:8577-8588. [PMID: 34047638 DOI: 10.1080/10408398.2021.1931021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Increased consumption of instant foods has led to research attention, especially rice-based instant foods. Starch, one of the most important components of rice, significantly affects food quality. However, the mechanisms by which starch contributes to rice-based instant foods flavor are poorly understood in many cases. The review aims to describe the common mechanisms by which starch contributes to food flavor, including participating in flavor formation, and affecting flavor release throughout starch multiscale structure: particle morphology, crystal structure, molecular structure. Five specific examples of rice-based instant foods were further analyzed to summarize the specific contribution of starch to flavor, including instant rice, fermented rice cake, rice noodles, fried rice, and rice dumplings. During foods processing, reducing sugars produced by heating or enzymatic hydrolysis of starch participate in Maillard reaction, caramelization and thermal degradation, which directly or indirectly affect the formation of flavor compounds. In addition, adsorption by granules, encapsulation by retrograded V-type crystal, and controlled release by starch gel all contribute to rice-based instant food flavor qualities. These mechanisms jointly contribute to flavor compounds formation and release. Proper theoretical application and improved processing methods are needed to promote the high-quality, mechanization, and automation of rice-based instant foods production.
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Affiliation(s)
- Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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Nahum V, Domb AJ. Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery. Foods 2021; 10:foods10020400. [PMID: 33670356 PMCID: PMC7917609 DOI: 10.3390/foods10020400] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/07/2021] [Accepted: 02/08/2021] [Indexed: 12/11/2022] Open
Abstract
Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.
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11
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Li YL, Ruan QJ, Wang JM, Yang XQ. Fabrication and structural properties of water-dispersible phytosterol using hot melt extrusion. Journal of Food Science and Technology 2021; 58:2447-2451. [PMID: 33967341 DOI: 10.1007/s13197-020-04956-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/19/2020] [Accepted: 12/21/2020] [Indexed: 11/30/2022]
Abstract
Hot-melt extrusion (HME) technology was employed to improve water dispersibility of phytosterol (P) using glycerol (G), lecithin (L), and gum arabic (A) as emulsifiers and stabilizers. The structural properties and water dispersibility of HME products were investigated. In contrast to physical mixtures, better water dispersibility and storage stability were observed for HME products, especially P:L:G:A extrudate. These improvements may be mainly associated with decreased crystallinity of phytosterol due to the occurrence of co-crystallization of phytosterol with glycerol during HME process, as confirmed by DSC and XRD data. In addition, HME-induced lecithin-arabic gum reaction products effectively stabilize phytosterol microparticle in aqueous dispersion by providing a steric hindrance. These results suggest that HME could be an effectively and potentially solvent-free technique to produce water-dispersible phytosterol on a large scale.
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Affiliation(s)
- Yan-Lei Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Protein Research and Development Center, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 People's Republic of China
| | - Qi-Jun Ruan
- Guangdong Engineering and Technology Research Center for Effective Component Testing and Risk Material Rapid Screening of Functional Food, Guangdong Institute of Analysis, Guangzhou, 510070 People's Republic of China
| | - Jin-Mei Wang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Protein Research and Development Center, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 People's Republic of China
| | - Xiao-Quan Yang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Protein Research and Development Center, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 People's Republic of China
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12
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Schultz M. Flavour Delivery. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Perinelli DR, Palmieri GF, Cespi M, Bonacucina G. Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update. Molecules 2020; 25:E5878. [PMID: 33322621 PMCID: PMC7763935 DOI: 10.3390/molecules25245878] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 12/12/2022] Open
Abstract
Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.
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Affiliation(s)
- Diego Romano Perinelli
- School of Pharmacy, University of Camerino, Via Gentile III da Varano, 62032 Camerino, Italy; (G.F.P.); (M.C.); (G.B.)
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Castro N, Durrieu V, Raynaud C, Rouilly A. Twin-screw extrusion encapsulation of MCT-oil in a maltodextrin matrix using compatibilizing biopolymers. Colloids Surf B Biointerfaces 2020; 195:111267. [DOI: 10.1016/j.colsurfb.2020.111267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/03/2020] [Accepted: 07/19/2020] [Indexed: 11/26/2022]
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15
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Dhakal SP, He J. Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review. Food Res Int 2020; 137:109326. [DOI: 10.1016/j.foodres.2020.109326] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 05/11/2020] [Accepted: 05/16/2020] [Indexed: 01/29/2023]
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16
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Gelatinization of octenyl succinate starch affects oil encapsulation in melt extrusion. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109920] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient. Mar Drugs 2020; 18:md18080406. [PMID: 32752203 PMCID: PMC7459837 DOI: 10.3390/md18080406] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/26/2020] [Accepted: 07/28/2020] [Indexed: 12/12/2022] Open
Abstract
Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed.
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Cao Q, Crawford DE, Shi C, James SL. Greener Dye Synthesis: Continuous, Solvent‐Free Synthesis of Commodity Perylene Diimides by Twin‐Screw Extrusion. Angew Chem Int Ed Engl 2020. [DOI: 10.1002/ange.201913625] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Qun Cao
- School of Chemistry and Chemical EngineeringQueen's University Belfast David Keir Building, 39–123 Stranmillis Road Belfast BT9 5AG Northern Ireland UK
| | - Deborah E. Crawford
- School of Chemistry and Chemical EngineeringQueen's University Belfast David Keir Building, 39–123 Stranmillis Road Belfast BT9 5AG Northern Ireland UK
| | - Chengcheng Shi
- School of Chemistry and Chemical EngineeringQueen's University Belfast David Keir Building, 39–123 Stranmillis Road Belfast BT9 5AG Northern Ireland UK
| | - Stuart L. James
- School of Chemistry and Chemical EngineeringQueen's University Belfast David Keir Building, 39–123 Stranmillis Road Belfast BT9 5AG Northern Ireland UK
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19
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Formation of wax walled microcapsules via double emulsion using cross membrane emulsification at elevated temperatures. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109739] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Cao Q, Crawford DE, Shi C, James SL. Greener Dye Synthesis: Continuous, Solvent‐Free Synthesis of Commodity Perylene Diimides by Twin‐Screw Extrusion. Angew Chem Int Ed Engl 2020; 59:4478-4483. [DOI: 10.1002/anie.201913625] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/11/2019] [Indexed: 12/12/2022]
Affiliation(s)
- Qun Cao
- School of Chemistry and Chemical EngineeringQueen's University Belfast David Keir Building, 39–123 Stranmillis Road Belfast BT9 5AG Northern Ireland UK
| | - Deborah E. Crawford
- School of Chemistry and Chemical EngineeringQueen's University Belfast David Keir Building, 39–123 Stranmillis Road Belfast BT9 5AG Northern Ireland UK
| | - Chengcheng Shi
- School of Chemistry and Chemical EngineeringQueen's University Belfast David Keir Building, 39–123 Stranmillis Road Belfast BT9 5AG Northern Ireland UK
| | - Stuart L. James
- School of Chemistry and Chemical EngineeringQueen's University Belfast David Keir Building, 39–123 Stranmillis Road Belfast BT9 5AG Northern Ireland UK
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21
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Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. Food Res Int 2019; 119:6-14. [DOI: 10.1016/j.foodres.2019.01.042] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 01/18/2019] [Accepted: 01/20/2019] [Indexed: 12/21/2022]
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22
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Abstract
The preparation methods and applications of flavor and fragrance capsules based on polymeric, inorganic and polymeric–inorganic wall materials are summarized.
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Affiliation(s)
- Lei He
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
| | - Jing Hu
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
| | - Weijun Deng
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
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23
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Schober A, Zhang J, Subramaniam A, Normand V. Emulsification efficacy of Quillaja saponins at very low concentration: Model development and role of alcohols. Colloids Surf B Biointerfaces 2017; 159:829-837. [DOI: 10.1016/j.colsurfb.2017.08.041] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 06/01/2017] [Accepted: 08/23/2017] [Indexed: 10/19/2022]
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24
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Castro N, Durrieu V, Raynaud C, Rouilly A. Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes. Carbohydr Polym 2016; 144:464-73. [DOI: 10.1016/j.carbpol.2016.03.004] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 02/24/2016] [Accepted: 03/03/2016] [Indexed: 10/22/2022]
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