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Nejatian M, Ghandehari Yazdi AP, Fattahi R, Saberian H, Bazsefidpar N, Assadpour E, Jafari SM. Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review. Int J Biol Macromol 2024; 260:129548. [PMID: 38246446 DOI: 10.1016/j.ijbiomac.2024.129548] [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: 07/22/2023] [Revised: 01/06/2024] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
Linoleic acid and α-linolenic acid are the only essential fatty acids (EFAs) known to the human body. Other fatty acids (FAs) of the omega-6 and omega-3 families originate from linoleic acid and α-linolenic acid, respectively, by the biological processes of elongation and desaturation. In diets with low fish consumption or vegetarianism, these FAs play an exclusive role in providing two crucial FAs for maintaining our body's vital functions; docosahexaenoic acid and arachidonic acid. However, these polyunsaturated FAs are inherently sensitive to oxidation, thereby adversely affecting the storage stability of oils containing them. In this study, we reviewed encapsulation as one of the promising solutions to increase the stability of EFAs. Accordingly, five main encapsulation techniques could be classified: (i) spray drying, (ii) freeze drying, (iii) emulsification, (iv) liposomal entrapment, and (v) other methods, including electrospinning/spraying, complex coacervation, etc. Among these, spray drying was the frequently applied technique for encapsulation of EFAs, followed by freeze dryers. In addition, maltodextrin and gum Arabic were the main wall materials in carriers. Paying attention to industrial scalability and lower cost of the encapsulation process by the other methods are the important aspects that should be given more attention in the future.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Amir Pouya Ghandehari Yazdi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran.
| | - Reza Fattahi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Nooshin Bazsefidpar
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Farag MA, Reda A, Nabil M, Elimam DM, Zayed A. Evening primrose oil: a comprehensive review of its bioactives, extraction, analysis, oil quality, therapeutic merits, and safety. Food Funct 2023; 14:8049-8070. [PMID: 37614101 DOI: 10.1039/d3fo01949g] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/25/2023]
Abstract
Oil crops have become increasingly farmed worldwide because of their numerous functions in foods and health. In particular, oil derived from the seeds of evening primrose (Oenothera biennis) (EPO) comprises essential fatty acids of the omega-6 (ω-6) series. It is well recognized to promote immune cells with a healthy balance and management of female ailments. The nutrients of interest in this oil are linoleic acid (LA, 70-74%) and γ-linolenic acid (GLA, 8-10%), which are polyunsaturated fatty acids (PUFA) that account for EPO's popularity as a dietary supplement. Various other chemicals in EPO function together to supply the body with PUFA, elevate normal ω-6 essential fatty acid levels, and support general health and well-being. The inclusive EPO biochemical analysis further succeeded in identifying several other components, i.e., triterpenes, phenolic acids, tocopherols, and phytosterols of potential health benefits. This comprehensive review capitalizes on EPO, the superior product of O. biennis, highlighting the interrelationship between various methods of cultivation, extraction, holistic chemical composition, sensory characters, and medicinal value. Besides the literature review, this study restates the numerous health advantages of primrose oil and possible drug-EPO interactions since a wide spectrum of drugs are administered concomitantly with EPO. Modern techniques to evaluate EPO chemical composition are addressed with emphasis on the missing gaps and future perspectives to ensure best oil quality and nutraceutical benefits.
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Affiliation(s)
- Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., 11562 Cairo, Egypt.
| | - Ali Reda
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Mohamed Nabil
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Diaaeldin M Elimam
- Department of Pharmacognosy, Faculty of Pharmacy, Kafr Elsheikh University, Kafr El-sheikh, Egypt
| | - Ahmed Zayed
- Pharmacognosy Department, College of Pharmacy, Tanta University, Elguish street (Medical Campus), Tanta 31527, Egypt
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Pan P, Yan X. Preparation of Antibacterial Nanosilver Solution Microcapsules and Their Impact on the Performance of Andoung Wood Surface Coating. Polymers (Basel) 2023; 15:polym15071722. [PMID: 37050338 PMCID: PMC10096832 DOI: 10.3390/polym15071722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/22/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023] Open
Abstract
In this paper, nanosilver solution was used as an antibacterial agent to prepare antibacterial microcapsules. The mass ratio of the core material to the wall material (Wcore: Wwall), the emulsifier’s hydrophilic–lipophilic balance (HLB) value, the mass ratio of ethanol to the emulsifier in solvent (Wcore: Wemulsion), and the rotational speed (r/min) were used to develop the four-factor, three-level orthogonal experiment, which was meant to investigate the most significant factors and the optimum process preparation parameters impacting the coating rate and yield of microcapsules. It was used to make an antibacterial coating that was applied to the surface paint film of a glass substrate and andoung wood, and it was mixed to the water-based primer with a content of 4%. Analyses of the mechanical, optical, and bactericidal characteristics were conducted. The micromorphology of the nanosilver solution microcapsules is influenced by the emulsifier’s HLB value. The color difference of the antibacterial coating film decreased with increasing emulsifier HLB value; however, the coating film’s gloss remained largely suitable. Additionally, the coating film’s transparency and tensile strength both decreased. It had minimal impact on the paint film’s surface hardness, but the adhesion and tensile strength showed a noticeable downward trend. The surface of the paint film was rough. Escherichia coli and Staphylococcus aureus were resistant to the antibacterial characteristics of the water-based primer film when it was combined with antibacterial nanosilver solution microcapsules by 80.7% and 74.55%, respectively. The coating film’s antibacterial properties were applied to the surface of the andoung wood, which were 75.7% and 71.0%, respectively, and somewhat decreased. In order to successfully inhibit bacteria, the nanosilver solution microcapsules were added to waterborne coatings. This ensures both the outstanding performance of the coating film and the effectiveness of the antibacterial effect. It expands the application prospects of antibacterial microcapsules in coatings.
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Affiliation(s)
- Pan Pan
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
- College of Furnishings and Industrial Design, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaoxing Yan
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
- College of Furnishings and Industrial Design, Nanjing Forestry University, Nanjing 210037, China
- Correspondence:
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Kori AH, Mahesar SA, Khaskheli AR, Sherazi STH, Laghari ZH, Panhwar T, Otho AA. Effect of Wall Material and Inlet Drying Temperature on Microencapsulation and Oxidative Stability of Pomegranate Seed Oil Using Spray Drying. J Oleo Sci 2022; 71:31-41. [PMID: 35013037 DOI: 10.5650/jos.ess21105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Pomegranate seed oil is a highly unsaturated fatty acid and liable to be oxidized; hence, oil was encapsulated to protect its bioactive materials and increase shelf life with the most common spray drying technique. Whey protein (WP) alone and in combination with Maltodextrin (MD) in the ratio 1:4 weight was utilized. Feed emulsion, droplet size, encapsulation efficiency (EE), moisture, bulk density, powder morphology, particle size, hygroscopicity, and solubility were also analyzed. The spray drying conditions were applied: inlet temperature 125 to 150°C and outlet 60 to 67°C, airflow rate 40-42 m3/mint, feed rate 5.2 g/m, and pump rate 40%. The shape of particles was spherical and round with dents on their surface. After encapsulation, the oxidative stability was monitored at 60°C for 15 days (8 h daily). The smaller droplet size of the emulsion was obtained at 35% total solid contents. WP alone showed better EE (90%) and oxidative stability than the combination of WP and MD as wall materials.
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Affiliation(s)
- Abdul Hammed Kori
- National Centre of Excellence in Analytical Chemistry, University of Sindh
| | | | | | | | | | - Tarique Panhwar
- National Centre of Excellence in Analytical Chemistry, University of Sindh
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Abstract
Microencapsulation is a well-known technology for the lipid delivery system. It prevents the oxidation of fatty acids and maintains the quality of lipid after extraction from oil seed and processing. In flaxseed oil, the amount of ω-3 and ω-6 polyunsaturated fatty acids are 39.90–60.42% and 12.25–17.44%, respectively. A comprehensive review article on the microencapsulation of flaxseed oil has not been published yet. Realizing the great advantages of flaxseed oil, information about different technologies related to the microencapsulation of flaxseed oil and their characteristics are discussed in a comprehensive way, in this review article. To prepare the microcapsule of flaxseed oil, an emulsion of oil-water is performed along with a wall material (matrix), followed by drying with a spray-dryer or freeze-dryer. Different matrices, such as plant and animal-based proteins, maltodextrin, gum Arabic, and modified starch are used for the encapsulation of flaxseed oil. In some cases, emulsifiers, such as Tween 80 and soya lecithin are used to prepare flaxseed oil microcapsules. Physico-chemical and bio-chemical characteristics of flaxseed oil microcapsules depend on process parameters, ratio of oil and matrix, and characteristics of the matrix. As an example, the size of the microcapsule, prepared with spray-drying and freeze-drying ranges between 10–400 and 20–5000 μm, respectively. It may be considered that the comprehensive information on the encapsulation of flaxseed oil will boost the development of functional foods and biopharmaceuticals.
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Mohammed NK, Alhelli AM, Meor Hussin AS. Influence of different combinations of wall materials on encapsulation of
Nigella sativa
oil by spray dryer. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13639] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
| | - Amaal M. Alhelli
- Institute of Technology Middle Technical University Baghdad Iraq
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology Universiti Putra Malaysia Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Selangor Malaysia
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Kori AH, Mahesar SA, Sherazi STH, Laghari ZH, Panhwar T. A review on techniques employed for encapsulation of the bioactive components of
Punicagranatum
L. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14848] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Abdul Hameed Kori
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Sarfaraz Ahmed Mahesar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | | | - Zahid Hussain Laghari
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Tarique Panhwar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
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Hu Q, Li X, Chen F, Wan R, Yu C, Li J, McClements DJ, Deng Z. Microencapsulation of an essential oil (cinnamon oil) by spray drying: Effects of wall materials and storage conditions on microcapsule properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14805] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Qirui Hu
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Xia Li
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Fang Chen
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
- School of Public Health Nanchang University Nanchang Jiangxi China
| | - Renkou Wan
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Cheng‐Wei Yu
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Jing Li
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | | | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
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Impact of wall material physicochemical characteristics on the stability of encapsulated phytochemicals: A review. Food Res Int 2018; 107:227-247. [DOI: 10.1016/j.foodres.2018.02.026] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 01/15/2018] [Accepted: 02/11/2018] [Indexed: 12/27/2022]
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10
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Di Battista CA, Constenla D, Ramírez-Rigo MV, Piña J. The use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying. POWDER TECHNOL 2015. [DOI: 10.1016/j.powtec.2015.08.016] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Bakry AM, Abbas S, Ali B, Majeed H, Abouelwafa MY, Mousa A, Liang L. Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications. Compr Rev Food Sci Food Saf 2015; 15:143-182. [DOI: 10.1111/1541-4337.12179] [Citation(s) in RCA: 423] [Impact Index Per Article: 47.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 09/15/2015] [Accepted: 09/17/2015] [Indexed: 12/12/2022]
Affiliation(s)
- Amr M. Bakry
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Agriculture; Suez Canal Univ; Ismailia 41522 Egypt
| | - Shabbar Abbas
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Biosciences; COMSATS Inst. of Information Technology; Park Road Islamabad 45550 Pakistan
| | - Barkat Ali
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
| | - Hamid Majeed
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
| | - Mohamed Y. Abouelwafa
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Agriculture; Suez Canal Univ; Ismailia 41522 Egypt
| | - Ahmed Mousa
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Environmental Agricultural Science; Suez Canal Univ; 45516 El Arish Egypt
| | - Li Liang
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
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Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.067] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Can Karaca A, Nickerson MT, Low NH. Lentil and chickpea protein-stabilized emulsions: optimization of emulsion formulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:13203-13211. [PMID: 22029253 DOI: 10.1021/jf203028n] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Chickpea and lentil protein-stabilized emulsions were optimized with regard to pH (3.0-8.0), protein concentration (1.1-4.1% w/w), and oil content (20-40%) for their ability to form and stabilize oil-in-water emulsions using response surface methodology. Specifically, creaming stability, droplet size, and droplet charge were assessed. Optimum conditions for minimal creaming (no serum separation after 24 h), small droplet size (<2 μm), and high net droplet charge (absolute value of ZP > 40 mV) were identified as 4.1% protein, 40% oil, and pH 3.0 or 8.0, regardless of the plant protein used for emulsion preparation.
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Affiliation(s)
- Asli Can Karaca
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, Canada S7N 5A8
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