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Hedayati S, Tarahi M, Iraji A, Hashempur MH. Recent developments in the encapsulation of lavender essential oil. Adv Colloid Interface Sci 2024; 331:103229. [PMID: 38878587 DOI: 10.1016/j.cis.2024.103229] [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: 12/31/2023] [Revised: 06/08/2024] [Accepted: 06/09/2024] [Indexed: 07/31/2024]
Abstract
The unregulated and extensive application of synthetic compounds, such as preservatives, pesticides, and drugs, poses serious concerns to the environment, food security, and global health. Essential oils (EOs) are valid alternatives to these synthetic chemicals due to their therapeutic, antioxidant, and antimicrobial activities. Lavender essential oil (LEO) can be potentially applied in food, cosmetic, textile, agricultural, and pharmaceutical industries. However, its bioactivity can be compromised by its poor stability and solubility, which severely restrict its industrial applications. Encapsulation techniques can improve the functionality of LEO and preserve its bioactivity during storage. This review reports recent advances in the encapsulation of LEO by different methods, such as liposomes, emulsification, spray drying, complex coacervation, inclusion complexation, and electrospinning. It also outlines the effects of different processing conditions and carriers on the stability, physicochemical properties, and release behavior of encapsulated LEO. Moreover, this review focuses on the applications of encapsulated LEO in different food and non-food products.
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Affiliation(s)
- Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Aida Iraji
- Stem Cells Technology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Hashem Hashempur
- Research Center for Traditional Medicine and History of Medicine, Department of Persian Medicine, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran.
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Saini RK, Khan MI, Shang X, Kumar V, Kumari V, Kesarwani A, Ko EY. Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins-A Review. Foods 2024; 13:1227. [PMID: 38672900 PMCID: PMC11049351 DOI: 10.3390/foods13081227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 04/06/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods.
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Affiliation(s)
- Ramesh Kumar Saini
- School of Health Sciences and Technology, UPES, Dehradun 248007, Uttarakhand, India;
| | - Mohammad Imtiyaj Khan
- Biochemistry and Molecular Biology Lab, Department of Biotechnology, Gauhati University, Guwahati 781014, Assam, India;
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China;
| | - Vikas Kumar
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, Punjab, India;
| | - Varsha Kumari
- Department of Plant Breeding and Genetics, Sri Karan Narendra Agriculture University, Jobner, Jaipur 302001, Rajasthan, India;
| | - Amit Kesarwani
- Department of Agronomy, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar 263145, Uttarakhand, India;
| | - Eun-Young Ko
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
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Wu H, Oliveira G, Lila MA. Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins. Compr Rev Food Sci Food Saf 2023; 22:333-354. [PMID: 36398759 DOI: 10.1111/1541-4337.13070] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 08/29/2022] [Accepted: 10/12/2022] [Indexed: 11/19/2022]
Abstract
Color is an important characteristic of food. Over the last 15 years, more attention has been paid to natural colorants because of the rising demand for clean-label food products. Anthocyanins, which are a group of phytochemicals responsible for the purple, blue or red hues of many plants, offer a market advantage. In addition, anthocyanin-rich foods are associated with protection against cardiovascular disease, thrombosis, diabetes, cancer, microbial-based disorders, neurological disorders, and vision ailments. However, the real health value of anthocyanins, whether as a natural colorant or a functional ingredient, is dependent on the ultimate bioaccessibility and bioavailability in the human body. Many animal and human clinical studies revealed that, after intake of anthocyanin-rich foods or anthocyanin extracts, only trace amounts (< 1% of ingested content) of anthocyanins or their predicted metabolites were detected in plasma after a standard blood draw, which was indicative of low bioavailability of anthocyanins. Protein binding to anthocyanins is a strategy that has recently been reported to enhance the ultimate bioactivity, bioaccessibility, and bioavailability of anthocyanins as compared to anthocyanins delivered without a protein carrier. Therefore, in this review, we address anthocyanin properties in food processing and digestion, anthocyanin-protein complexes used in food matrices, and changes in the bioaccessibility and bioavailability of anthocyanins when bound into anthocyanin-protein complexes in foods. Finally, we summarize the challenges and prospects of this delivery system for anthocyanin pigments.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Gabriel Oliveira
- Department of Food Science, Federal University of Minas Gerais, Brazil
| | - Mary Ann Lila
- Food Bioprocessing and Nutrition Sciences Department, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
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da Silva Crozatti TT, Mangolim CS, Larentis PV, de Mello JCP, Matioli G. Extraction, microencapsulation, and application of anthocyanins from juçara palm fruit ( Euterpe edulis Mart.): enhancement of natural pigment. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:361-371. [PMID: 36618036 PMCID: PMC9813337 DOI: 10.1007/s13197-022-05623-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/13/2022] [Accepted: 11/08/2022] [Indexed: 11/21/2022]
Abstract
The Juçara fruit (Euterpe edulis Martius) has been progressively standing out for presenting significant biological and nutritional activity. Its functional characteristics are related to its high content of anthocyanins, which, when isolated, are highly unstable, limiting their applications. The present research proposed to obtain an anthocyanin-rich extract from the juçara pulp, microencapsulate it with the maltodextrin and beta-cyclodextrin (beta-CD) matrices and evaluate the stability of the microencapsulated anthocyanins against light, pH, and milk development fermented. The use of encapsulating agents brought the anthocyanins significant thermal and light stability, in addition to intensifying their colors in a broader pH range. The FTIR-ATR techniques and the thermal analyzes of DSC and TGA showed that there was no molecular inclusion between the anthocyanins in the extract and beta-CD, but there was a physical interaction with the maltodextrin. In the development of fermented milk, the use of maltodextrin showed better product color stability. Therefore, anthocyanin microencapsulation processes can contribute to the development of innovative, more stable, and effective commercial food products. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05623-w.
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Affiliation(s)
| | - Camila Sampaio Mangolim
- Department of Agroindustrial Management and Technology, Federal University of Paraiba (UFPB), R. João Pessoa, Bananeiras, PB 58220-000 Brazil
| | - Paula Vitória Larentis
- Department of Pharmacy, State University of Maringá (UEM), Av. Colombo, 5790, Maringá, PR 87020-900 Brazil
| | | | - Graciette Matioli
- Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, Maringá, PR 87020-900 Brazil
- Department of Pharmacy, State University of Maringá (UEM), Av. Colombo, 5790, Maringá, PR 87020-900 Brazil
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Slavu (Ursu) MG, Banu I, Milea AȘ, Aprodu I, Enachi E, Cotârleț M, Râpeanu G, Stănciuc N. Designing gluten‐free, anthocyanins‐enriched cookies on scientific basis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mioara Gabriela Slavu (Ursu)
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Iuliana Banu
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Adelina Ștefania Milea
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Elena Enachi
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Mihaela Cotârleț
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
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Islam MZ, Shim M, Jeong S, Lee Y. Effects of soaking and sprouting on bioactive compounds of black and red pigmented rice cultivars. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15105] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Mohammad Zahirul Islam
- Department of Food Science and Biotechnology Gachon University Seongnam 13120 Republic of Korea
| | - Min‐Jung Shim
- Department of Food Science and Biotechnology Gachon University Seongnam 13120 Republic of Korea
| | - Su‐Yeon Jeong
- Department of Food Science and Biotechnology Gachon University Seongnam 13120 Republic of Korea
| | - Young‐Tack Lee
- Department of Food Science and Biotechnology Gachon University Seongnam 13120 Republic of Korea
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Encapsulation of Carotenoids as Food Colorants via Formation of Cyclodextrin Inclusion Complexes: A Review. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2020028] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
The use of natural carotenoids as food colorants is an important trend of innovation in the industry due to their low toxicity, their potential as bio-functional ingredients, and the increasing demand for natural and organic foods. Despite these benefits, their inclusion in food matrices presents multiple challenges related to their low stability and low water solubility. The present review covers the main concepts and background of carotenoid inclusion complex formation in cyclodextrins as a strategy for their stabilization, and subsequent inclusion in food products as color additives. The review includes the key aspects of the molecular and physicochemical properties of cyclodextrins as complexing agents, and a detailed review of the published evidence on complex formation with natural carotenoids from different sources in cyclodextrins, comparing complex formation methodologies, recovery, inclusion efficiency, and instrumental characterization techniques. Moreover, process flow diagrams (PFD), based on the most promising carotenoid-cyclodextrin complex formation methodologies reported in literature, are proposed, and discussed as a potential tool for their future scale-up. This review shows that the inclusion of carotenoids in complexes with cyclodextrins constitutes a promising technology for the stabilization of these pigments, with possible advantages in terms of their stability in food matrices.
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Wu G, Hui X, Brennan MA, Zeng X, Guo X, Brennan CS. Combination of rehydrated sodium caseinate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray drying and freeze drying: Alterations to the functional properties of protein. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
| | - Xin‐An Zeng
- School of Food Science of Engineering South China University of Technology Guangzhou China
| | - Xinbo Guo
- School of Food Science of Engineering South China University of Technology Guangzhou China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
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Milea ȘA, Vasile MA, Crăciunescu O, Prelipcean AM, Bahrim GE, Râpeanu G, Oancea A, Stănciuc N. Co-Microencapsulation of Flavonoids from Yellow Onion Skins and Lactic Acid Bacteria Lead to Multifunctional Ingredient for Nutraceutical and Pharmaceutics Applications. Pharmaceutics 2020; 12:E1053. [PMID: 33158041 PMCID: PMC7692390 DOI: 10.3390/pharmaceutics12111053] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/01/2020] [Accepted: 11/02/2020] [Indexed: 11/25/2022] Open
Abstract
In this study, flavonoids extracted from yellow onion skins and Lactobacillus casei were encapsulated in a combination of whey protein isolate, inulin and maltodextrin with an encapsulation efficiency of 84.82 ± 0.72% for flavonoids and 72.49 ± 0.11% for lactic acid bacteria. The obtained powder showed a flavonoid content of 89.49 ± 4.12 mg quercetin equivalents/g dry weight (DW) and an antioxidant activity of 39.27 ± 0.45 mM Trolox/g DW. The powder presented a significant antidiabetic and anti-inflammatory potential, with an inhibitory effect on α-amylase, lipase and lipoxygenase of 76.40 ± 2.30%, 82.58 ± 3.36% and 49.01 ± 0.62%, respectively. The results obtained for in vitro digestion showed that the coating materials have a protective effect on the flavonoids release. Cytotoxicity results indicated that the powder was cytocompatible up to a concentration of 500 μg/mL. The functional potential of the powder was tested by adding in a selected food matrix, highlighting a good stability of the phytochemicals, whereas an increase with 1 log cell forming unit (CFU)/g DW was observed after 21 days of storage. The obtained results are promising in the valorization of natural antioxidants in combination with lactic acid bacteria in order to develop multifunctional ingredients with value-added for food and pharmaceutics applications.
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Affiliation(s)
- Ștefania Adelina Milea
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (Ș.A.M.); (M.A.V.); (G.E.B.); (G.R.)
| | - Mihaela Aida Vasile
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (Ș.A.M.); (M.A.V.); (G.E.B.); (G.R.)
| | - Oana Crăciunescu
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.-M.P.); (A.O.)
| | - Ana-Maria Prelipcean
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.-M.P.); (A.O.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (Ș.A.M.); (M.A.V.); (G.E.B.); (G.R.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (Ș.A.M.); (M.A.V.); (G.E.B.); (G.R.)
| | - Anca Oancea
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.-M.P.); (A.O.)
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (Ș.A.M.); (M.A.V.); (G.E.B.); (G.R.)
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