1
|
Aktaş H, Napiórkowska A, Szpicer A, Custodio-Mendoza JA, Paraskevopoulou A, Pavlidou E, Kurek MA. Microencapsulation of green tea polyphenols: Utilizing oat oil and starch-based double emulsions for improved delivery. Int J Biol Macromol 2024; 274:133295. [PMID: 38914398 DOI: 10.1016/j.ijbiomac.2024.133295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 05/20/2024] [Accepted: 05/28/2024] [Indexed: 06/26/2024]
Abstract
The stability and bioavailability of green tea polyphenols, crucial for their health benefits, are compromised by environmental sensitivity, limiting their use in functional foods and supplements. This study introduces a novel water-in-oil-in-water double emulsion technique with microwave-assisted extraction, significantly enhancing the stability and bioavailability of these compounds. The primary objective of this study was to assess the effectiveness of several encapsulating agents, such as gum Arabic as control and native and modified starches, in improving encapsulated substances' stability and release control. Native and modified starches were chosen for their outstanding film-forming properties, improving encapsulation efficiency and protecting bioactive compounds from oxidative degradation. The combination of maltodextrin and tapioca starch improved phenolic content retention, giving 46.25 ± 2.63 mg/g in tapioca starch microcapsules (GTTA) and 41.73 ± 3.24 mg/g in gum arabic microcapsules (GTGA). Besides the control, modified starches also had the most potent antioxidant activity, with a 45 % inhibition (inh%) in the DPPH analysis. Oat oil was utilized for its superior viscosity and nutritional profile, boosting emulsion stability and providing the integrity of the encapsulated polyphenols, as indicated by the microcapsules' narrow span index (1.30 ± 0.002). The microcapsules' thermal behavior and structural integrity were confirmed using advanced methods such as Differential Scanning Calorimetry (DSC) and Fourier-Transform Infrared Spectroscopy (FT-IR). This study highlights the critical role of choosing appropriate wall materials and extraction techniques. It sets a new standard for microencapsulation applications in the food industry, paving the way for future innovations.
Collapse
Affiliation(s)
- Havva Aktaş
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Alicja Napiórkowska
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Arkadiusz Szpicer
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Jorge A Custodio-Mendoza
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Eleni Pavlidou
- Solid State Physics Section, Physics Department, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Marcin A Kurek
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland.
| |
Collapse
|
2
|
de Souza HF, dos Santos FR, Cunha JS, Pacheco FC, Pacheco AFC, Soutelino MEM, Martins CCN, Andressa I, Rocha RDS, da Cruz AG, Paiva PHC, Brandi IV, Kamimura ES. Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the Literature. Foods 2024; 13:2197. [PMID: 39063282 PMCID: PMC11275287 DOI: 10.3390/foods13142197] [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: 04/23/2024] [Revised: 06/06/2024] [Accepted: 06/09/2024] [Indexed: 07/28/2024] Open
Abstract
This literature review explores cutting-edge microencapsulation techniques designed to enhance the antimicrobial efficacy of essential oils in dairy products. As consumer demand for natural preservatives rises, understanding the latest advancements in microencapsulation becomes crucial for improving the shelf life and safety of these products. The bibliometric analysis utilized in this review highlighted a large number of documents published on this topic in relation to the following keywords: essential oils, AND antimicrobials, AND dairy products, OR microencapsulation. The documents published in the last 11 years, between 2013 and 2023, showed a diversity of authors and countries researching this topic and the keywords commonly used. However, in the literature consulted, no study was identified that was based on bibliometric analysis and that critically evaluated the microencapsulation of essential oils and their antimicrobial potential in dairy products. This review synthesizes findings from diverse studies, shedding light on the various encapsulation methods employed and their impact on preserving the quality of dairy goods. Additionally, it discusses the potential applications and challenges associated with implementation in the dairy industry. This comprehensive analysis aims to provide valuable insights for researchers, food scientists, and industry professionals seeking to optimize the use of essential oils with antimicrobial properties in dairy formulations.
Collapse
Affiliation(s)
- Handray Fernandes de Souza
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (H.F.d.S.); (R.d.S.R.)
| | - Fabio Ribeiro dos Santos
- Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil; (F.R.d.S.); (J.S.C.); (F.C.P.); (I.A.)
| | - Jeferson Silva Cunha
- Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil; (F.R.d.S.); (J.S.C.); (F.C.P.); (I.A.)
| | - Flaviana Coelho Pacheco
- Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil; (F.R.d.S.); (J.S.C.); (F.C.P.); (I.A.)
| | - Ana Flávia Coelho Pacheco
- Instituto de Laticínios Cândido Tostes, Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Lieutenant Luiz de Freitas, 116, Juiz de Fora 36045-560, MG, Brazil; (A.F.C.P.); (P.H.C.P.)
| | | | - Caio Cesar Nemer Martins
- Forest Engineering Department, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil;
| | - Irene Andressa
- Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil; (F.R.d.S.); (J.S.C.); (F.C.P.); (I.A.)
| | - Ramon da Silva Rocha
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (H.F.d.S.); (R.d.S.R.)
| | - Adriano Gomes da Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro 20270-021, RJ, Brazil;
| | - Paulo Henrique Costa Paiva
- Instituto de Laticínios Cândido Tostes, Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Lieutenant Luiz de Freitas, 116, Juiz de Fora 36045-560, MG, Brazil; (A.F.C.P.); (P.H.C.P.)
| | - Igor Viana Brandi
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Av. Universitária, 1000, Montes Claros 39404-547, MG, Brazil;
| | - Eliana Setsuko Kamimura
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (H.F.d.S.); (R.d.S.R.)
| |
Collapse
|
3
|
Park JY, Cho DH, Choi DJ, Moon SY, Park EY, Kim JY. Preparation of catechin-starch nanoparticles composites and its application as a Pickering emulsion stabilizer. Carbohydr Polym 2024; 332:121950. [PMID: 38431403 DOI: 10.1016/j.carbpol.2024.121950] [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: 11/27/2023] [Revised: 01/22/2024] [Accepted: 02/13/2024] [Indexed: 03/05/2024]
Abstract
Starch is a biopolymer commonly used for nanoparticle synthesis. Starch nanoparticles (SNPs) have potential as encapsulation agents and Pickering emulsion stabilizers. Here, we prepared SNPs by dry heating under mildly acidic conditions to encapsulate catechin. Catechin (30 mg) and SNPs (50-150 mg) were dispersed in distilled water and freeze-dried to prepare catechin-SNP composites. Isothermal titration calorimetry and Fourier-transform infrared spectroscopy revealed that the binding of catechin to SNP may involve spontaneous hydrogen bonding and hydrophobic interactions. SNPs exhibited encapsulation efficiency for catechin, with 100 % catechin retention when 150 mg of SNP was used to prepare the composites. The catechin-SNP composites had a particle size of 54.2-74.9 nm. X-ray diffraction analysis revealed the formation of small amounts of inclusion complexes in catechin-SNP composites. As the amount of SNPs added for encapsulation increased, the catechin encapsulated in the SNP composites exhibited higher water solubility and UV stability than the pure catechin. The catechin-SNP composite with 150 mg of catechin exhibited the highest contact angle (51.37°) and formed a stable emulsion without notable droplet size changes. Therefore, catechin-SNP composites improved the encapsulation efficiency, water-solubility, stability of catechins, and Pickering emulsion stability.
Collapse
Affiliation(s)
- Jae Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Dong-Hwa Cho
- Eversummer Laboratory, Daegu Catholic University, Gyeongsan 38430, Republic of Korea
| | - Dan Jung Choi
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - So Yeon Moon
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Eun Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
| | - Jong-Yea Kim
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea.
| |
Collapse
|
4
|
Yaowiwat N, Poomanee W, Leelapornpisid P, Sripatanakul W. Potential use of Thai mango (Mangifera indica Linn. cultivar Chok-Anan) seed porous starch for retention of aroma compounds from coffee extract. Int J Biol Macromol 2024; 265:131033. [PMID: 38518939 DOI: 10.1016/j.ijbiomac.2024.131033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/12/2024] [Accepted: 03/19/2024] [Indexed: 03/24/2024]
Abstract
This study aimed to extract and modify the properties of the starch from Thai mango seeds (cultivar Chok-Anan). The porous starch samples were obtained using enzymatic treatment and its potential to retain aroma compounds from coffee extract was evaluated. The physicochemical properties, structure characteristics, porosity characteristics and adsorption quantity of starches were also determined. The retention of coffee aroma compounds was investigated through combining starch or porous starch with odorants, and storing the mixtures at room temperature for 7 and 14 days, respectively. The chemical properties of aroma compounds as well as starch surface properties were observed to affect the retention of aroma compounds upon storage. Additionally, 2-furanmethanol, d-limonene and maltol were selected to be the primary target compounds to assess the retention of odorants. This study observed a noticeable decrease in d-limonene content throughout the storage period. On the contrary, after 14 days of storage, the porous starch exhibited high retention of hydroxy compounds including 2-furanmethanol and maltol. However, after prolonged storage their ability to retain 2-furanmethanol and maltol slightly decreased. Therefore, the porous starch derived from mango seeds exhibited the potential to retain coffee aroma compounds and could be a desirable green adsorbent for food and cosmetic industries.
Collapse
Affiliation(s)
- Nara Yaowiwat
- School of Cosmetic Science, Mae Fah Luang University, Chiang Rai 57100, Thailand; Green Cosmetic Technology Research Group, School of Cosmetic Science, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Worrapan Poomanee
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pimporn Leelapornpisid
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | | |
Collapse
|
5
|
Mandura Jarić A, Haramustek L, Nižić Nodilo L, Vrsaljko D, Petrović P, Kuzmić S, Jozinović A, Aladić K, Jokić S, Šeremet D, Vojvodić Cebin A, Komes D. A Novel Approach to Serving Plant-Based Confectionery-The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract. Foods 2024; 13:372. [PMID: 38338507 PMCID: PMC10855723 DOI: 10.3390/foods13030372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77-96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5-9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.
Collapse
Affiliation(s)
- Ana Mandura Jarić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Haramustek
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Nižić Nodilo
- Institute of Pharmaceutical Technology, Faculty of Pharmacy and Biochemistry, University of Zagreb, Domagojeva St 2, 10 000 Zagreb, Croatia
| | - Domagoj Vrsaljko
- Department of Thermodynamics, Mechanical Engineering and Energy, Faculty of Chemical Engineering and Technology, University of Zagreb, Savska St 16, 10 000 Zagreb, Croatia;
| | - Predrag Petrović
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva St 4, 11 000 Belgrade, Serbia;
| | - Sunčica Kuzmić
- Forensic Science Centre “Ivan Vučetić” Zagreb, Forensic Science Office, Ilica St 335, 10 000 Zagreb, Croatia;
| | - Antun Jozinović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Krunoslav Aladić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Stela Jokić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Danijela Šeremet
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Aleksandra Vojvodić Cebin
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| |
Collapse
|
6
|
Anand V, Ksh V, Kar A, Varghese E, Vasudev S, Kaur C. Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material. Food Chem 2024; 430:136960. [PMID: 37531916 DOI: 10.1016/j.foodchem.2023.136960] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/11/2023] [Accepted: 07/19/2023] [Indexed: 08/04/2023]
Abstract
Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.
Collapse
Affiliation(s)
- Vishnu Anand
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India
| | - Vikono Ksh
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India
| | - Abhijit Kar
- ICAR - National Institute of Secondary Agriculture, Namkum, Ranchi 834010, India.
| | - Eldho Varghese
- Fishery Resources Assessment Division (FRAD), ICAR-Central Marine Fisheries Research Institute, Kochi 682018, India
| | - Sujata Vasudev
- Division of Genetics, ICAR-IARI, New Delhi 110012, India
| | - Charanjit Kaur
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India.
| |
Collapse
|
7
|
Boldrini DE. Starch-based materials for drug delivery in the gastrointestinal tract-A review. Carbohydr Polym 2023; 320:121258. [PMID: 37659802 DOI: 10.1016/j.carbpol.2023.121258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 07/15/2023] [Accepted: 08/02/2023] [Indexed: 09/04/2023]
Abstract
Starch is a natural copolymer with unique physicochemical characteristics. Historically, it has been physically, chemically, or enzymatically modified to obtain ad-hoc functional properties for its use in different applications. In this context, the use of starch-based materials in drug delivery systems (DDSs) has gained great attention mainly because it is cheap, biodegradable, biocompatible, and renewable. This paper reviews the state of the art in starch-based materials design for their use in drug-controlled release with internal stimulus responsiveness; i.e., pH, temperature, colonic microbiota, or enzymes; specifically, those orally administered for its release in the gastrointestinal tract (GIT). Physical-chemical principles in the design of these materials taking into account their response to a particular stimulus are discussed. The relationship between the type of DDSs structure, starch modification routes, and the corresponding drug release profiles are systematically analyzed. Furthermore, the challenges and prospects of starch-based materials for their use in stimulus-responsive DDSs are also debated.
Collapse
Affiliation(s)
- Diego E Boldrini
- Planta Piloto de Ingeniería Química (PLAPIQUI), CONICET - Universidad Nacional del Sur (UNS), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina; Departamento de Ingeniería Química, UNS, Avenida Alem 1253, 8000 Bahía Blanca, Argentina.
| |
Collapse
|
8
|
Gałkowska D, Kapuśniak K, Juszczak L. Chemically Modified Starches as Food Additives. Molecules 2023; 28:7543. [PMID: 38005262 PMCID: PMC10672975 DOI: 10.3390/molecules28227543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/05/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations. This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application. Health-promoting aspects of the use of chemically modified starches concerning resistant starch type RS4, encapsulation of bioactive ingredients, starch fat substitutes, and carriers of microelements are also described. The topic of new trends in the use of chemically modified starches, including the production of biodegradable films, edible coatings, and nanomaterials, is also addressed.
Collapse
Affiliation(s)
- Dorota Gałkowska
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
| | - Kamila Kapuśniak
- Department of Dietetics and Food Studies, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Częstochowa, Poland;
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
| |
Collapse
|
9
|
Zhao D, Li Z, Xia J, Kang Y, Sun P, Xiao Z, Niu Y. Research progress of starch as microencapsulated wall material. Carbohydr Polym 2023; 318:121118. [PMID: 37479436 DOI: 10.1016/j.carbpol.2023.121118] [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: 04/21/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 07/23/2023]
Abstract
Starch is non-toxic, low cost, and possesses good biocompatibility and biodegradability. As a natural polymer material, starch is an ideal choice for microcapsule wall materials. Starch-based microcapsules have a wide range of applications and application prospects in fields such as food, pharmaceuticals, cosmetics, and others. This paper firstly reviews the commonly used wall materials and preparation methods of starch-based microcapsules. Then the effect of starch wall materials on microcapsule properties is introduced in detail. It is expected to provide researchers with design inspiration and ideas for the development of starch-based microcapsules. Next the applications of starch-based microcapsules in various fields are presented. Finally, the future trends of starch-based microcapsules are discussed. Molecular simulation, green chemistry, and solutions to the main problems faced by resistant starch microcapsules may be the future research trends of starch-based microcapsules.
Collapse
Affiliation(s)
- Di Zhao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China.
| | - Zhibin Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Jiayi Xia
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Yanxiang Kang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Pingli Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China; School of Agriculture and Biology, Shanghai Jiaotong University, No. 800 Dongchuan Road, Shanghai 200240, China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China.
| |
Collapse
|
10
|
Zahran H, Catalkaya G, Yenipazar H, Capanoglu E, Şahin-Yeşilçubuk N. Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology. ACS OMEGA 2023; 8:28249-28257. [PMID: 37576665 PMCID: PMC10413484 DOI: 10.1021/acsomega.3c01779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 07/11/2023] [Indexed: 08/15/2023]
Abstract
Echium oil (EO) contains substantial amounts of omega-3 fatty acids, which are important because of their benefits to human health. However, they are prone to oxidation. The aim of this study was to obtain the optimum conditions of microencapsulation of EO using spray drying by applying the response surface methodology (RSM). Central composite circumscribed design (CCC) was employed with a ratio of maltodextrin (MD):EmCap modified starch (MS) (80-90%, w/w), oil concentration (15-25%, w/w), and homogenization speed (5-15 × 103 rpm) as independent variables affecting droplet size (μm) and viscosity (Pa·s), which were chosen as responses for the emulsification process. The results revealed that the emulsion conditions containing MD:MS (89.7%:10.3%, w/w), oil concentration of (16.0%), and homogenization speed at (14.8 × 103 rpm) were found to be the optimum conditions. Furthermore, for encapsulation, CCC was employed with inlet temperature of 140-180 °C, air flow of 20-30%, and pump rates of 15-25% as independent variables. Total yield (%) and encapsulation efficiency (%) were chosen as responses for the encapsulation process. On the other hand, optimum conditions for encapsulation were as follows: inlet temperature of 140 °C, airflow rate of (30%) 0.439 m3/h, pump rate of (15%) 4.5 mL/min with respect to selected responses.
Collapse
Affiliation(s)
- Hamdy
A. Zahran
- Fats and
Oils Department, Food Industries and Nutrition
Research Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Gizem Catalkaya
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Hande Yenipazar
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Neşe Şahin-Yeşilçubuk
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| |
Collapse
|
11
|
Polanía AM, Ramírez C, Londoño L, Bolívar G, Aguilar CN. Encapsulation of Pineapple Peel Extracts by Ionotropic Gelation Using Corn Starch, Weissella confusa Exopolysaccharide, and Sodium Alginate as Wall Materials. Foods 2023; 12:2943. [PMID: 37569212 PMCID: PMC10418400 DOI: 10.3390/foods12152943] [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: 07/19/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
Phenolic compounds that are present in pineapple by-products offer many health benefits to the consumer; however, they are unstable to many environmental factors. For this reason, encapsulation is ideal for preserving their beneficial effects. In this work, extracts were obtained by the combined method of solid-state fermentation with Rhizopus oryzae and ultrasound. After this process, the encapsulation process was performed by ionotropic gelation using corn starch, sodium alginate, and Weissella confusa exopolysaccharide as wall material. The encapsulates produced presented a moisture content between 7.10 and 10.45% (w.b), a solubility of 53.06 ± 0.54%, and a wettability of 31.46 ± 2.02 s. The total phenolic content (TPC), antioxidant capacity of DPPH, and ABTS of the encapsulates were also determined, finding 232.55 ± 2.07 mg GAE/g d.m for TPC, 45.64 ± 0.9 µm Trolox/mg GAE for DPPH, and 51.69 ± 1.08 µm Trolox/mg GAE for ABTS. Additionally, ultrahigh performance liquid chromatography (UHPLC) analysis allowed us to identify and quantify six bioactive compounds: rosmarinic acid, caffeic acid, p-coumaric acid, ferulic acid, gallic acid, and quercetin. According to the above, using ionotropic gelation, it was possible to obtain microencapsulates containing bioactive compounds from pineapple peel extracts, which may have applications in the development of functional foods.
Collapse
Affiliation(s)
- Anna María Polanía
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Cristina Ramírez
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Liliana Londoño
- BIOTICS Group, School of Basic Sciences, Technology and Engineering, Universidad Nacional Abierta y a Distancia—UNAD, Palmira 763531, Colombia;
| | - German Bolívar
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Cristobal Noe Aguilar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
| |
Collapse
|
12
|
Sampedro-Guerrero J, Vives-Peris V, Gomez-Cadenas A, Clausell-Terol C. Efficient strategies for controlled release of nanoencapsulated phytohormones to improve plant stress tolerance. PLANT METHODS 2023; 19:47. [PMID: 37189192 PMCID: PMC10184380 DOI: 10.1186/s13007-023-01025-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Accepted: 05/06/2023] [Indexed: 05/17/2023]
Abstract
Climate change due to different human activities is causing adverse environmental conditions and uncontrolled extreme weather events. These harsh conditions are directly affecting the crop areas, and consequently, their yield (both in quantity and quality) is often impaired. It is essential to seek new advanced technologies to allow plants to tolerate environmental stresses and maintain their normal growth and development. Treatments performed with exogenous phytohormones stand out because they mitigate the negative effects of stress and promote the growth rate of plants. However, the technical limitations in field application, the putative side effects, and the difficulty in determining the correct dose, limit their widespread use. Nanoencapsulated systems have attracted attention because they allow a controlled delivery of active compounds and for their protection with eco-friendly shell biomaterials. Encapsulation is in continuous evolution due to the development and improvement of new techniques economically affordable and environmentally friendly, as well as new biomaterials with high affinity to carry and coat bioactive compounds. Despite their potential as an efficient alternative to phytohormone treatments, encapsulation systems remain relatively unexplored to date. This review aims to emphasize the potential of phytohormone treatments as a means of enhancing plant stress tolerance, with a specific focus on the benefits that can be gained through the improved exogenous application of these treatments using encapsulation techniques. Moreover, the main encapsulation techniques, shell materials and recent work on plants treated with encapsulated phytohormones have been compiled.
Collapse
Affiliation(s)
- Jimmy Sampedro-Guerrero
- Departamento de Biología, Bioquímica y Ciencias Naturales, Universitat Jaume I, 12071, Castelló de la Plana, Castellón, Spain
| | - Vicente Vives-Peris
- Departamento de Biología, Bioquímica y Ciencias Naturales, Universitat Jaume I, 12071, Castelló de la Plana, Castellón, Spain
| | - Aurelio Gomez-Cadenas
- Departamento de Biología, Bioquímica y Ciencias Naturales, Universitat Jaume I, 12071, Castelló de la Plana, Castellón, Spain.
| | - Carolina Clausell-Terol
- Departamento de Ingeniería Química, Instituto Universitario de Tecnología Cerámica, Universitat Jaume I, 12071, Castelló de la Plana, Castellón, Spain.
| |
Collapse
|
13
|
Sánchez-Osorno DM, López-Jaramillo MC, Caicedo Paz AV, Villa AL, Peresin MS, Martínez-Galán JP. Recent Advances in the Microencapsulation of Essential Oils, Lipids, and Compound Lipids through Spray Drying: A Review. Pharmaceutics 2023; 15:pharmaceutics15051490. [PMID: 37242731 DOI: 10.3390/pharmaceutics15051490] [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: 10/13/2022] [Revised: 11/25/2022] [Accepted: 12/02/2022] [Indexed: 05/28/2023] Open
Abstract
In recent decades, the microcapsules of lipids, compound lipids, and essential oils, have found numerous potential practical applications in food, textiles, agricultural products, as well as pharmaceuticals. This article discusses the encapsulation of fat-soluble vitamins, essential oils, polyunsaturated fatty acids, and structured lipids. Consequently, the compiled information establishes the criteria to better select encapsulating agents as well as combinations of encapsulating agents best suited to the types of active ingredient to be encapsulated. This review shows a trend towards applications in food and pharmacology as well as the increase in research related to microencapsulation by the spray drying of vitamins A and E, as well as fish oil, thanks to its contribution of omega 3 and omega 6. There is also an increase in articles in which spray drying is combined with other encapsulation techniques, or modifications to the conventional spray drying system.
Collapse
Affiliation(s)
- Diego Mauricio Sánchez-Osorno
- Grupo de Investigación Alimentación y Nutrición Humana-GIANH, Escuela de Nutrición y Dietética, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
- Grupo de Investigación e Innovación Ambiental (GIIAM), Institución Universitaria Pascual Bravo, Cl. 73, No 73a-226, Medellín 050034, Colombia
| | - María Camila López-Jaramillo
- Grupo de Investigación e Innovación Ambiental (GIIAM), Institución Universitaria Pascual Bravo, Cl. 73, No 73a-226, Medellín 050034, Colombia
| | - Angie Vanesa Caicedo Paz
- Grupo de Investigación Alimentación y Nutrición Humana-GIANH, Escuela de Nutrición y Dietética, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
| | - Aída Luz Villa
- Grupo Catálisis Ambiental, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
| | - María S Peresin
- Sustainable Bio-Based Materials Lab, Forest Products Development Center, College of Forestry, Wildlife, Auburn University, Auburn, AL 36849, USA
| | - Julián Paul Martínez-Galán
- Grupo de Investigación Alimentación y Nutrición Humana-GIANH, Escuela de Nutrición y Dietética, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
| |
Collapse
|
14
|
Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Huamán-Carrión ML, Ramos-Pacheco BS, De la Cruz G, Arévalo-Quijano JC, Muñoz-Saenz JC, Muñoz-Melgarejo M, Quispe-Quezada UR, Gutiérrez-Gómez E, Luciano-Alipio R, Zamalloa-Puma MM, Álvarez-López GJ, Sucari-León R. Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum. Foods 2023; 12:foods12091873. [PMID: 37174411 PMCID: PMC10177773 DOI: 10.3390/foods12091873] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/22/2023] [Accepted: 04/29/2023] [Indexed: 05/15/2023] Open
Abstract
Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Maltodextrin and tara gum were used to obtain microencapsulates A, and modified native potato starch and tara gum were used for microencapsulates B. High values of phenolic compounds, flavonoids, and antioxidant capacity were obtained in microcapsules A and B, and the results obtained in terms of encapsulation efficiency, yield, hygroscopicity, solubility, moisture, Aw, bulk density, and color were typical of the spray-drying process. On the other hand, spherical and elliptical microparticles of sizes between 7.83 and 53.7 µm with light and medium stability were observed. Thermogravimetric properties were similar in both microencapsulates; total organic carbon, SEM-EDS, and FTIR analyses corroborated the encapsulation. X-ray diffractogram exhibited amorphous structures, and the release kinetics of phenolic compounds presented high values from 8.13 to 12.58 mg GAE/g between 7 and 13 h. Finally, modified potato starch is a better encapsulant than maltodextrin because it has better core protection and controlled release of the encapsulated bioactive compounds.
Collapse
Affiliation(s)
- Carlos A Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Mary L Huamán-Carrión
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Betsy S Ramos-Pacheco
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Germán De la Cruz
- Agricultural Science Faculty, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, Peru
| | - José C Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | | | | | - Uriel R Quispe-Quezada
- Agricultural and Forestry Business Engineering, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Edgar Gutiérrez-Gómez
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Rober Luciano-Alipio
- Administrative Sciences Faculty, Universidad Nacional Autónoma Altoandina de Tarma, Junín 12731, Peru
| | - Miluska M Zamalloa-Puma
- Department of Physics, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru
| | | | - Reynaldo Sucari-León
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| |
Collapse
|
15
|
Velloso CCV, Lopes MM, Badino AC, Farinas CS. Exploring the roles of starch for microbial encapsulation through a systematic mapping review. Carbohydr Polym 2023; 306:120574. [PMID: 36746565 DOI: 10.1016/j.carbpol.2023.120574] [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: 09/28/2022] [Revised: 01/02/2023] [Accepted: 01/07/2023] [Indexed: 01/15/2023]
Abstract
Microorganism encapsulation protects them from stressful conditions and assists in maintaining their viability, being especially beneficial when the carrier material is a renewable and biodegradable biopolymer, such as starch. Here, a systematic mapping was performed to provide a current overview on the use of starch-based systems for microbial encapsulation. Following well-established guidelines, a systematic mapping was conducted and the following could be drawn: 1) there was a significant increase in publications on microbial encapsulation using starch over the past decade, showing interest from the scientific community, 2) ionotropic gelation, emulsification and spray drying are the most commonly used techniques for starch-based microbial encapsulation, and 3) starch play important functions in the encapsulation matrix such as assisting in the survival of the microorganisms. The information gathered in this systematic mapping can be useful to guide researchers and industrial sectors on the development of innovative starch-based systems for microbial encapsulation.
Collapse
Affiliation(s)
- Camila C V Velloso
- Embrapa Instrumentation, Rua XV de Novembro, 1452, São Carlos, SP 13560-970, Brazil; Graduate Program of Chemical Engineering, Federal University of São Carlos, São Carlos, SP 13565-905, Brazil
| | - Marina M Lopes
- Embrapa Instrumentation, Rua XV de Novembro, 1452, São Carlos, SP 13560-970, Brazil; Graduate Program of Biotechnology, Federal University of São Carlos, São Carlos, SP 13560-000, Brazil
| | - Alberto C Badino
- Graduate Program of Chemical Engineering, Federal University of São Carlos, São Carlos, SP 13565-905, Brazil.
| | - Cristiane S Farinas
- Embrapa Instrumentation, Rua XV de Novembro, 1452, São Carlos, SP 13560-970, Brazil; Graduate Program of Chemical Engineering, Federal University of São Carlos, São Carlos, SP 13565-905, Brazil; Graduate Program of Biotechnology, Federal University of São Carlos, São Carlos, SP 13560-000, Brazil.
| |
Collapse
|
16
|
Nutmeg Essential Oil, Red Clover, and Liquorice Extracts Microencapsulation Method Selection for the Release of Active Compounds from Gel Tablets of Different Bases. Pharmaceutics 2023; 15:pharmaceutics15030949. [PMID: 36986810 PMCID: PMC10057076 DOI: 10.3390/pharmaceutics15030949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/09/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
The current study presents the most suitable method for encapsulating nutmeg essential oil with liquorice and red clover. Two widely used methods, spray-drying and freeze-drying, were employed to find the most suitable for essential oil volatile compounds’ protection. Results showed that freeze-dried capsules (LM) had a higher yield (85.34%) compared to the exact formulation of spray-dried microcapsules (SDM)—45.12%. All the antioxidant and total phenolic compounds’ results obtained with the LM sample were significantly higher compared with SDM. LM microcapsules were incorporated in two different bases with no additional sugar (gelatin and pectin) for targeted release. Pectin tablets had firmer and harder texture properties, while gelatin tablets had a more elastic texture. There was a significant impact on texture changes caused by microcapsules. Microencapsulated essential oil with extracts can be used alone or in a gel base (pectin or gelatin, depending on user preferences). It could be an effective product to protect the active volatile compounds and regulate the release of active compounds and give a pleasant taste.
Collapse
|
17
|
Rosales-Chimal S, Navarro-Cortez RO, Bello-Perez LA, Vargas-Torres A, Palma-Rodríguez HM. Optimal conditions for anthocyanin extract microencapsulation in taro starch: Physicochemical characterization and bioaccessibility in gastrointestinal conditions. Int J Biol Macromol 2023; 227:83-92. [PMID: 36535350 DOI: 10.1016/j.ijbiomac.2022.12.136] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/28/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
This research aims to find the optimal conditions for the encapsulation of anthocyanin extract using taro starch to increase the retention of active compounds (RAC), drying yield (DY), antioxidant activity, stability, and bioaccessibility. The microencapsulation is carried out in a spray dryer, and the process is optimized using response surface method (RSM), applying starch concentration and inlet air temperature as independent parameters. Optimized microcapsules (OM) are obtained with solids concentration of 20.9 % and inlet temperature of 125 °C as optimal conditions. Drying yield (70.1 %), moisture content (5.2 %), water activity (0.211), phenolic compound content (797.8 mg GAE/g), anthocyanins (469.4 mg CE3G/g), ABTS (116.2 mg AAE/g) and DPPH (104.4 mg AAE/g) are analyzed through RSM. Retention percentage in OM show values of 60 % in bioactive compounds up to four weeks of storage under accelerated storage conditions. Bioaccessibility of OM is 10 % higher than that observed in the extract without encapsulation during gastrointestinal digestion. The results in this study show that OM made with taro starch and obtained with RSM effectively protect through digestion and ensure bioactive compound stability during storage.
Collapse
Affiliation(s)
- Sylvia Rosales-Chimal
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico
| | - Ricardo O Navarro-Cortez
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico
| | - Luis A Bello-Perez
- Instituto Politécnico Nacional, CEPROBI, Km 6 Carr. Yautepec-Jojutla, Calle Ceprobi No. 8, Apartado Postal 24, Yautepec 62731, Mexico
| | - Apolonio Vargas-Torres
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico
| | - Heidi M Palma-Rodríguez
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico.
| |
Collapse
|
18
|
Colín-Chávez C, Virgen-Ortiz JJ, Miranda-Ackerman MA, Hernández-Cristóbal O, Martínez-Téllez MÁ, Esquivel-Chávez F, Gallegos-Santoyo NL. Induction of defense mechanisms in avocado using Mexican oregano oil-based antifungal sachet. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
|
19
|
Tian S, Xue X, Wang X, Chen Z. Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics. Front Nutr 2022; 9:982370. [PMID: 36046140 PMCID: PMC9421261 DOI: 10.3389/fnut.2022.982370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 07/29/2022] [Indexed: 11/22/2022] Open
Abstract
Most of the functional substances in food are absorbed in the small intestine, but before entering the small intestine, the strong acid and enzymes in the stomach limit the amount that can reach the small intestine. Therefore, in this paper, to develop a delivery system for functional food ingredients, maintain the biological activity of the ingredients, and deliver them to the target digestive organs, preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics were reviewed. Embedding unstable food active ingredients in starch-based nano-microcapsules can give the core material excellent stability and certain functional effects. Starch-based wall materials refer to a type of natural polymer material that uses starch or its derivatives to coat fat-soluble components with its hydrophobic cavities. The preparation methods of starch-based wall materials mainly include spray drying, extrusion, freeze drying, ultra-high pressure, coagulation, fluidized bed coating, molecular inclusion, chemical, and enzymic methods. The controlled release of functional food can be achieved by preparing starch-based nano-microcapsules to encapsulate the active agents. It has been reported that that compared with traditional embedding agents such as gelatin, acacia gum, and xanthan gum, starch-based functional food nano-microcapsule delivery system had many good properties, including improving antioxidant capacity, bioavailability, probiotics, and concealing bad flavors. From this review, we can learn which method should be chosen to prepare starch-based functional food nano-microcapsule delivery system and understand the mechanism of controlled release.
Collapse
Affiliation(s)
- Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xing'ao Xue
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhicheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| |
Collapse
|
20
|
Li J, Deng Y, Feng H, Yuan H, Fang Y, Yang Y, Hunag G. Freeze‐thawing assisted preparation of acid‐hydrolyzed starch: Microstructure and physicochemical properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202200095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Junhui Li
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
- Shandong (Linyi) Institute of Modern Agriculture Zhejiang University Linyi 276000 China
| | - Yuanhao Deng
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Hanyi Feng
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Hao Yuan
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Yizhou Fang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Yunyun Yang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Guangrong Hunag
- Shandong (Linyi) Institute of Modern Agriculture Zhejiang University Linyi 276000 China
| |
Collapse
|
21
|
González-Mendoza ME, Martínez-Bustos F, Castaño-Tostado E, Amaya-Llano SL. Effect of Microwave Irradiation on Acid Hydrolysis of Faba Bean Starch: Physicochemical Changes of the Starch Granules. Molecules 2022; 27:molecules27113528. [PMID: 35684467 PMCID: PMC9182591 DOI: 10.3390/molecules27113528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/25/2022] [Accepted: 05/27/2022] [Indexed: 11/21/2022] Open
Abstract
Starch is the most abundant carbohydrate in legumes (22–45 g/100 g), with distinctive properties such as high amylose and resistant starch content, longer branch chains of amylopectin, and a C-type pattern arrangement in the granules. The present study concentrated on the investigation of hydrolyzed faba bean starch using acid, assisted by microwave energy, to obtain a possible food-grade coating material. For evaluation, the physicochemical, morphological, pasting, and structural properties were analyzed. Hydrolyzed starches developed by microwave energy in an acid medium had low viscosity, high solubility indexes, diverse amylose contents, resistant starch, and desirable thermal and structural properties to be used as a coating material. The severe conditions (moisture, 40%; pure hydrochloric acid, 4 mL/100 mL; time, 60 s; and power level, 6) of microwave-treated starches resulted in low viscosity values, high amylose content and high solubility, as well as high absorption indexes, and reducing sugars. These hydrolyzed starches have the potential to produce matrices with thermo-protectants to formulate prebiotic/probiotic (symbiotic) combinations and amylose-based inclusion complexes for functional compound delivery. This emergent technology, a dry hydrolysis route, uses much less energy consumption in a shorter reaction time and without effluents to the environment compared to conventional hydrolysis.
Collapse
Affiliation(s)
- Mayra Esthela González-Mendoza
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico; (M.E.G.-M.); (E.C.-T.)
| | - Fernando Martínez-Bustos
- Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional, Unidad Querétaro, Libramiento Norponiente 2000, Real de Juriquilla, Querétaro 76230, Mexico;
| | - Eduardo Castaño-Tostado
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico; (M.E.G.-M.); (E.C.-T.)
| | - Silvia Lorena Amaya-Llano
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico; (M.E.G.-M.); (E.C.-T.)
- Correspondence:
| |
Collapse
|
22
|
Microencapsulation of Essential Oils: A Review. Polymers (Basel) 2022; 14:polym14091730. [PMID: 35566899 PMCID: PMC9099681 DOI: 10.3390/polym14091730] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/12/2022] [Accepted: 04/18/2022] [Indexed: 12/13/2022] Open
Abstract
Essential oils (EOs) are complex mixtures of volatile compounds extracted from different parts of plants by different methods. There is a large diversity of these natural substances with varying properties that lead to their common use in several areas. The agrochemical, pharmaceutical, medical, food, and textile industry, as well as cosmetic and hygiene applications are some of the areas where EOs are widely included. To overcome the limitation of EOs being highly volatile and reactive, microencapsulation has become one of the preferred methods to retain and control these compounds. This review explores the techniques for extracting essential oils from aromatic plant matter. Microencapsulation strategies and the available technologies are also reviewed, along with an in-depth overview of the current research and application of microencapsulated EOs.
Collapse
|
23
|
Kandasamy S, Naveen R. A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14059] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Sengodan Kandasamy
- Department of Food Technology, Kongu Engineering College Erode Tamil Nadu India
| | - Rajshri Naveen
- Department of Food Technology, Kongu Engineering College Erode Tamil Nadu India
| |
Collapse
|
24
|
Halahlah A, Piironen V, Mikkonen KS, Ho TM. Polysaccharides as wall materials in spray-dried microencapsulation of bioactive compounds: Physicochemical properties and characterization. Crit Rev Food Sci Nutr 2022; 63:6983-7015. [PMID: 35213281 DOI: 10.1080/10408398.2022.2038080] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Natural bioactive compounds (BCs) are types of chemicals found in plants and certain foods that promote good health, however they are sensitive to processing and environmental conditions. Microencapsulation by spray drying is a widely used and cost-effective approach to create a coating layer to surround and protect BCs and control their release, enabling the production of high functional products/ingredients with extended shelf life. In this process, wall materials determine protection efficiency, and physical properties, bioavailability, and storage stability of microencapsulated products. Therefore, an understanding of physicochemical properties of wall materials is essential for the successful and effective spray-dried microencapsulation process. Typically, polysaccharide-based wall materials are generated from more sustainable sources and have a wider range of physicochemical properties and applications compared to their protein-based counterparts. In this review, we highlight the essential physicochemical properties of polysaccharide-based wall materials for spray-dried microencapsulation of BCs including solubility, thermal stability, and emulsifying properties, rheological and film forming properties. We provide further insight into possibilities for the chemical structure modification of native wall materials and their controlled release behaviors. Finally, we summarize the most recent studies involving polysaccharide biopolymers as wall materials and/or emulsifiers in spray-dried microencapsulation of BCs.
Collapse
Affiliation(s)
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
| | - Thao M Ho
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
| |
Collapse
|
25
|
Wang X, Hong Y, Gu Z, Cheng L, Li Z, Li C, Ban X. Themes, Trends, and Knowledge Structure in Thirty Years of Starch Research in Food Science and Technology: a Visualization Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202100274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xu Wang
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Yan Hong
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Zhengbiao Gu
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Li Cheng
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Zhaofeng Li
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Caiming Li
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Xiaofeng Ban
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| |
Collapse
|
26
|
Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.08.082] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
27
|
Physicochemical and morphological characterization of black bean (Phaseolus vulgaris L.) starch and potential application in nano-encapsulation by spray drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01181-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
28
|
|
29
|
Juszczyk G, Mikulska J, Kasperek K, Pietrzak D, Mrozek W, Herbet M. Chronic Stress and Oxidative Stress as Common Factors of the Pathogenesis of Depression and Alzheimer's Disease: The Role of Antioxidants in Prevention and Treatment. Antioxidants (Basel) 2021; 10:antiox10091439. [PMID: 34573069 PMCID: PMC8470444 DOI: 10.3390/antiox10091439] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/01/2021] [Accepted: 09/06/2021] [Indexed: 12/12/2022] Open
Abstract
There is a growing body of scientific research showing the link between depression and dementia in Alzheimer’s disease (AD). The chronic stress contributes to the formation of oxidative stress in the parts of the brain involved in the development of depression and AD. The scientific literature reports the significant role of antioxidants, which are highly effective in treating these diseases. In this review, we have summarized the relationship between chronic stress, oxidative stress, and the changes in the brain they cause occurring in the brain. Among all the compounds showing antioxidant properties, the most promising results in AD treatment were observed for Vitamin E, coenzyme Q10 (CoQ10), melatonin, polyphenols, curcumin, and selenium. In case of depression treatment, the greatest potential was observed in curcumin, zinc, selenium, vitamin E, and saffron.
Collapse
|
30
|
Gheorghita R, Anchidin-Norocel L, Filip R, Dimian M, Covasa M. Applications of Biopolymers for Drugs and Probiotics Delivery. Polymers (Basel) 2021; 13:2729. [PMID: 34451268 PMCID: PMC8399127 DOI: 10.3390/polym13162729] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/11/2021] [Accepted: 08/11/2021] [Indexed: 01/21/2023] Open
Abstract
Research regarding the use of biopolymers has been of great interest to scientists, the medical community, and the industry especially in recent years. Initially used for food applications, the special properties extended their use to the pharmaceutical and medical industries. The practical applications of natural drug encapsulation materials have emerged as a result of the benefits of the use of biopolymers as edible coatings and films in the food industry. This review highlights the use of polysaccharides in the pharmaceutical industries and as encapsulation materials for controlled drug delivery systems including probiotics, focusing on their development, various applications, and benefits. The paper provides evidence in support of research studying the use of biopolymers in the development of new drug delivery systems, explores the challenges and limitations in integrating polymer-derived materials with product delivery optimization, and examines the host biological/metabolic parameters that can be used in the development of new applications.
Collapse
Affiliation(s)
- Roxana Gheorghita
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.); (L.A.-N.)
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
| | - Liliana Anchidin-Norocel
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.); (L.A.-N.)
| | - Roxana Filip
- Hipocrat Clinical Laboratory, 720003 Suceava, Romania;
| | - Mihai Dimian
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
- Department of Computers, Electronics and Automation, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mihai Covasa
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.); (L.A.-N.)
- Department of Basic Medical Sciences, College of Osteopathic Medicine, Western University of Health Sciences, Pomona, CA 91766, USA
| |
Collapse
|
31
|
Dierings de Souza EJ, Kringel DH, Guerra Dias AR, da Rosa Zavareze E. Polysaccharides as wall material for the encapsulation of essential oils by electrospun technique. Carbohydr Polym 2021; 265:118068. [PMID: 33966832 DOI: 10.1016/j.carbpol.2021.118068] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 04/05/2021] [Accepted: 04/08/2021] [Indexed: 12/25/2022]
Abstract
Electrospinning is a versatile, inexpensive and reliable technique for the synthesis of nanometric fibers or particles from polymeric solutions, under a high voltage electric field. The use of natural polysaccharides such as starch, chitosan, pectin, alginate, pullulan, cellulose and dextran as polymeric materials allows the formation of biodegradable fibers and capsules. Bioactive compounds extracted from natural sources, such as essential oils, have been widely studied due to their antioxidant, antimicrobial and antifungal properties. The combination of natural polymers and the electrospinning technique allows the production of structures capable of incorporating these bioactive compounds, which are highly sensitive to degradation reactions. This review describes several approaches to the development of nanofibers and nanocapsules from polysaccharides and the possibility of incorporating hydrophobic compounds, such as essential oils. The review also discusses the use of electrosprayed products incorporated with essential oils for direct application in food or for use as active food packaging.
Collapse
Affiliation(s)
| | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil.
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil.
| |
Collapse
|
32
|
Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications. Carbohydr Polym 2021; 270:118358. [PMID: 34364603 DOI: 10.1016/j.carbpol.2021.118358] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/28/2021] [Accepted: 06/15/2021] [Indexed: 11/22/2022]
Abstract
Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.
Collapse
|
33
|
Starch chemical modifications applied to drug delivery systems: From fundamentals to FDA-approved raw materials. Int J Biol Macromol 2021; 184:218-234. [PMID: 34144062 DOI: 10.1016/j.ijbiomac.2021.06.077] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 12/27/2022]
Abstract
Starch derivatives are versatile compounds that are widely used in the pharmaceutical industry. This article reviews the advances in the research on hydrophilic and hydrophobic starch derivatives used to develop drug delivery systems over the last ten years, specifically microparticles, nanoparticles, nanocrystals, hydrogels, and scaffolds using these materials. The fundamentals of drug delivery systems, regulatory aspects, and chemical modifications are also discussed, along with the synthesis of starch derivatives via oxidation, etherification, acid hydrolysis, esterification, and cross-linking. The chemical modification of starch as a means to overcome the challenges in obtaining solid dosage forms is also reviewed. In particular, dialdehyde starches are potential derivatives for direct drug attachment; carboxymethyl starches are used for drug encapsulation and release, giving rise to pH-sensitive devices through electrostatic interactions; and starch nanocrystals have high potential as hydrogel fillers to improve mechanical properties and control drug release through hydrophilic interactions. Starch esterification with alginate and acidic drugs could be very useful for site-specific, controlled release. Starch cross-linking with other biopolymers such as xanthan gum is promising for obtaining novel polyelectrolyte hydrogels with improved functional properties. Surface modification of starch nanoparticles by cross-linking and esterification reactions is a potential approach to obtain novel, smart solid dosages.
Collapse
|
34
|
Verma DK, Srivastav PP. Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Crit Rev Food Sci Nutr 2021; 62:6577-6604. [PMID: 33775191 DOI: 10.1080/10408398.2021.1903383] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Starch is one of the organic compounds after cellulose found most abundantly in nature. Starch significantly varies in their different properties like physical, chemical, thermal, morphological and functional. Therefore, starch is modified to increase the beneficial characteristics and remove the shortcomings issues of native starches. The modification methods can change the extremely flexible polymer of starch with their modified physical and chemical properties. These altered structural attributes are of great technological values which have a wide industrial potential in food and non-food. Among them, the production of novel starches is mainly one that evolves with new value-added and functional properties is on high industrial demands. This paper provides an overview of the rice starch components and their effect on the technological and physicochemical properties of obtained starch. Besides, the tuned techno-functional properties of the modified starches through chemical modification means are highlighted.HighlightsNative and modified starches varies largely in physicochemical and functional traits.Modified physical and chemical properties of starch can change the extremely flexible polymer of starch.Techno-functional properties of the modified starches through chemical modification means are highlighted.Dual modification improves the starch functionality and increases the industrial applications.Production of novel starches is on high industrial demands because it mainly evolves with new value added and functional properties.
Collapse
Affiliation(s)
- Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| |
Collapse
|
35
|
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.
Collapse
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.)
| | | | | | | |
Collapse
|
36
|
Quintero‐Castaño VD, Vasco‐Leal JF, Cuellar‐Nuñez L, Luzardo‐Ocampo I, Castellanos‐Galeano F, Álvarez‐Barreto C, Bello‐Pérez LA, Cortés‐Rodriguez M. Novel OSA‐Modified Starch from Gros Michel Banana for Encapsulation of Andean Blackberry Concentrate: Production and Storage Stability. STARCH-STARKE 2020. [DOI: 10.1002/star.202000180] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Victor Dumar Quintero‐Castaño
- Programa de Doctorado en Ingeniería Facultad de Ingeniería Universidad de Caldas Calle 65 No. 26‐10 Manizales Caldas 275 Colombia
- Programa de Ingeniería de Alimentos Facultad de Ciencias Agroindustriales Universidad del Quindío Carrera 15 #12N, Edificio F. Armenia 630004 Colombia
| | - José Fernando Vasco‐Leal
- Posgrado de Gestión Tecnológica e Innovación Universidad Autónoma de Querétaro Cerro de las campanas s/n Santiago de Querétaro Qro 76010 México
| | - Liceth Cuellar‐Nuñez
- Facultad de Medicina Universidad Autonoma de Querétaro Clavel 200, Prados de la Capilla Santiago de Queretaro 76176 Mexico
| | - Ivan Luzardo‐Ocampo
- PROPAC Research and Graduate Program in Food Science School of Chemistry Universidad Autónoma de Querétaro Santiago de Querétaro Qro 76010 Mexico
| | - Francisco Castellanos‐Galeano
- Programa de Doctorado en Ingeniería Facultad de Ingeniería Universidad de Caldas Calle 65 No. 26‐10 Manizales Caldas 275 Colombia
- Departamento de Ingeniería Facultad de Ingenierías Universidad de Caldas Calle 65 No. 26‐10 Manizales Caldas 275 Colombia
| | - Cristina Álvarez‐Barreto
- Programa de Doctorado en Ingeniería Facultad de Ingeniería Universidad de Caldas Calle 65 No. 26‐10 Manizales Caldas 275 Colombia
- Departamento de Ingeniería Facultad de Ingenierías Universidad de Caldas Calle 65 No. 26‐10 Manizales Caldas 275 Colombia
| | - Luis Arturo Bello‐Pérez
- Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional Km 8.5, Carretera Yautepec‐Jojutla, Colonia San Isidro Morelos 62731 Mexico
| | - Misael Cortés‐Rodriguez
- Departamento de Ingeniería Agrícola y Alimentos Facultad de Ciencias Agrarias Universidad Nacional de Colombia Medellin Antioquia 050034 Colombia
| |
Collapse
|
37
|
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]
|
38
|
Lemos PVF, Opretzka LCF, Almeida LS, Cardoso LG, Silva JBAD, Souza COD, Villarreal CF, Druzian JI. Preparation and characterization of C-phycocyanin coated with STMP/STPP cross-linked starches from different botanical sources. Int J Biol Macromol 2020; 159:739-750. [DOI: 10.1016/j.ijbiomac.2020.05.111] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/13/2020] [Accepted: 05/15/2020] [Indexed: 01/23/2023]
|
39
|
Iturri MS, Calado CMB, Prentice C. Microparticles of Eugenia stipitata pulp obtained by spray-drying guided by DSC: An analysis of bioactivity and in vitro gastrointestinal digestion. Food Chem 2020; 334:127557. [PMID: 32712488 DOI: 10.1016/j.foodchem.2020.127557] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 10/23/2022]
Abstract
Previous studies indicate that the bioactive compounds of Eugenia stipitata pulp have antimutagenic, anticarcinogenic and antigenotoxic properties, but its use has been limited due to its high perishability. The aim of this study was to preserve bioactivity by using spray-drying microencapsulation, and is pioneering for its use of DSC to determine the best proportion of wall material (maltodextrin or gum arabic) and drying temperature (100 or 120 °C). The microparticles with maltodextrin (1:9)-100 °C had the best bioactivity conservation after in vitro gastrointestinal digestion, conserving 61% of total polyphenols, and 101%, 85% and 31% of antioxidant capacity according to the ABTS, FRAP and DPPH test methods respectively. These microparticles had a spherical morphology, presented good thermal stability and can be stored at a temperature range from 20 to 40 °C without becoming sticky. Therefore, spray-drying microencapsulation together with DSC is important for preserving a high concentration of bioactive compounds.
Collapse
Affiliation(s)
- Melchor Soria Iturri
- Graduate Program in Food Engineering and Science (PPGECA), School of Chemistry and Food, Federal University of Rio Grande (FURG), 96203-900 Rio Grande, RS, Brazil.
| | - Clara Mariana Barros Calado
- Graduate Program in Chemical Engineering (POSENQ), Technological Centre, Federal University of Santa Catarina (UFSC), 88040-900 Florianópolis, SC, Brazil
| | - Carlos Prentice
- Graduate Program in Food Engineering and Science (PPGECA), School of Chemistry and Food, Federal University of Rio Grande (FURG), 96203-900 Rio Grande, RS, Brazil
| |
Collapse
|
40
|
Bagis U, Karabulut I. Efficacy of Microencapsulated Carvacrol in Oxidative Stability of Sunflower Oil. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ulkuhan Bagis
- Department of Food Engineering, Faculty of Engineering Inonu University Malatya 44280 Turkey
| | - Ihsan Karabulut
- Department of Food Engineering, Faculty of Engineering Inonu University Malatya 44280 Turkey
| |
Collapse
|
41
|
Role of maltodextrin and inulin as encapsulating agents on the protection of oleuropein during in vitro gastrointestinal digestion. Food Chem 2020; 310:125976. [DOI: 10.1016/j.foodchem.2019.125976] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 11/02/2019] [Accepted: 11/28/2019] [Indexed: 12/18/2022]
|
42
|
Improvement of thermal stability and antioxidant activity of anthocyanins of Echium amoenum petal using maltodextrin/modified starch combination as wall material. Int J Biol Macromol 2020; 148:768-776. [DOI: 10.1016/j.ijbiomac.2020.01.197] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/09/2020] [Accepted: 01/20/2020] [Indexed: 12/19/2022]
|
43
|
Romano N, Ureta MM, Guerrero-Sánchez M, Gómez-Zavaglia A. Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract. Food Res Int 2020; 129:108884. [DOI: 10.1016/j.foodres.2019.108884] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2019] [Revised: 11/30/2019] [Accepted: 12/01/2019] [Indexed: 01/26/2023]
|
44
|
Ocampo‐Salinas IO, Gómez‐Aldapa CA, Castro‐Rosas J, Vargas‐León EA, Guzmán‐Ortiz FA, Calcáneo‐Martínez N, Falfán‐Cortés RN. Development of wall material for the microencapsulation of natural vanilla extract by spray drying. Cereal Chem 2020. [DOI: 10.1002/cche.10269] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | | | | | | | - Fabiola Araceli Guzmán‐Ortiz
- Universidad Autónoma del Estado de Hidalgo (UAEH) ICBI. Car Hidalgo México
- Catedráticos CONACYT. Car Hidalgo México
| | | | - Reyna Nallely Falfán‐Cortés
- Universidad Autónoma del Estado de Hidalgo (UAEH) ICBI. Car Hidalgo México
- Catedráticos CONACYT. Car Hidalgo México
| |
Collapse
|
45
|
Timilsena YP, Haque MA, Adhikari B. Encapsulation in the Food Industry: A Brief Historical Overview to Recent Developments. ACTA ACUST UNITED AC 2020. [DOI: 10.4236/fns.2020.116035] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
46
|
Justus A, Benassi MDT, Ida EI, Kurozawa LE. Estabilidade física e química de hidrolisados proteicos de okara microencapsulados por spray drying. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.13519] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Resumo A microencapsulação é um processo indicado para proteger substâncias que são susceptíveis à degradação ou redução da sua funcionalidade por causa de diferentes reações, por exemplo, oxidação, hidrólise, entre outras. O objetivo deste estudo foi avaliar o efeito da microencapsulação, usando como materiais de parede maltodextrina ou amido modificado, sobre a estabilidade de hidrolisados proteicos de okara. A pesquisa analisou a microestrutura, a capacidade antioxidante e a cor das amostras durante a estocagem dos pós por 120 dias a 35 °C. As micrografias obtidas por microscopia eletrônica de varredura indicaram que o processo de microencapsulação favoreceu a integridade física das partículas. A diferença de cor observada entre as amostras encapsuladas e não encapsuladas foi proveniente, provavelmente, da adição de materiais de paredes que contribuíram para a mudança da cor do pó obtido por spray drying. Os resultados indicaram que as microcápsulas obtidas por spray drying usando maltodextrina ou amido modificado mantiveram a cor dos pós e apresentaram boa habilidade em sequestrar o radical livre ABTS e teor de substâncias redutoras do reagente Folin-Ciocalteu durante a estocagem.
Collapse
Affiliation(s)
| | | | | | - Louise Emy Kurozawa
- Universidade Estadual de Londrina, Brasil; Universidade Estadual de Campinas, Brasil
| |
Collapse
|
47
|
Maia PDDS, dos Santos Baião D, da Silva VPF, de Araújo Calado VM, Queiroz C, Pedrosa C, Valente-Mesquita VL, Pierucci APTR. Highly Stable Microparticles of Cashew Apple (Anacardium occidentale L.) Juice with Maltodextrin and Chemically Modified Starch. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02376-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
48
|
Yousefi M, Khorshidian N, Mortazavian AM, Khosravi-Darani K. Preparation optimization and characterization of chitosan-tripolyphosphate microcapsules for the encapsulation of herbal galactagogue extract. Int J Biol Macromol 2019; 140:920-928. [DOI: 10.1016/j.ijbiomac.2019.08.122] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 08/07/2019] [Accepted: 08/13/2019] [Indexed: 10/26/2022]
|
49
|
Alzate P, Gerschenson L, Flores S. Micro/nanoparticles containing potassium sorbate obtained by the dialysis technique: Effect of starch concentration and starch ester type on the particle properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.066] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
50
|
Cruz-Benítez M, Gómez-Aldapa C, Castro-Rosas J, Hernández-Hernández E, Gómez-Hernández E, Fonseca-Florido H. Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.069] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|