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Cheng H, Chang X, Luo H, Tang H, Chen L, Liang L. Co-encapsulation of resveratrol in fish oil microcapsules optimally stabilized by enzyme-crosslinked whey protein with gum Arabic. Colloids Surf B Biointerfaces 2023; 223:113172. [PMID: 36736176 DOI: 10.1016/j.colsurfb.2023.113172] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 01/01/2023] [Accepted: 01/21/2023] [Indexed: 01/24/2023]
Abstract
O/W emulsion and its spray-dried microcapsule contain the oil phase and the protein matrix, providing the potential to co-encapsulate different antioxidants. However, antioxidants were generally encapsulated in the oil phase of microcapsule, its protein matrix is rarely used. It is first to prove the possibility to encapsulate resveratrol in the emulsified oil droplets at high wall/core ratios. The optimal microcapsule with 1.75% surface oil was fabricated with 15% transglutaminase-crosslinked WPI (TGase-WPI) and 5% gum Arabic (GA). Resveratrol mainly located in the protein matrix of initial emulsion and reconstituted microcapsule. The effects of TGase-WPI/GA microcapsule and resveratrol co-encapsulation on DHA/EPA and lipid hydroperoxides/TBARS were different. The interfacial protein, the partition of resveratrol in the emulsified oil droplets and its storage stability and inhibitory effect on size change of reconstituted microcapsules increased as the polyphenol increased. These results expand the potential use of spray-dried microcapsules as co-encapsulation carriers.
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Affiliation(s)
- Hao Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xuan Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Ever Maple Food Science Technology Co., Ltd., Hangzhou, China
| | - Hui Luo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Honggang Tang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, China
| | - Lihong Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
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2
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Mane S, Kumari P, Singh A, Taneja NK, Chopra R. Amelioration for oxidative stability and bioavailability of N-3 PUFA enriched microalgae oil: an overview. Crit Rev Food Sci Nutr 2022; 64:2579-2600. [PMID: 36128949 DOI: 10.1080/10408398.2022.2124505] [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: 11/03/2022]
Abstract
Technological improvements in dietary supplements and nutraceuticals have highlighted the significance of bioactive molecules in a healthy lifestyle. Eicosapentaenoic acid and Cervonic acid (DHA), omega-3 polyunsaturated fatty acids seem to be famed for their ability to prevent diverse physiological abnormalities. Selection of appropriate pretreatments and extraction techniques for extraction of lipids from robust microalgae cell wall are very important to retain their stability and bioactivity. Therefore, extraction techniques with optimized extraction parameters offer an excellent approach for obtaining quality oil with a high yield. Oils enriched in omega-3 are particularly imperiled to oxidation which ultimately affects customer acceptance. Bio active encapsulation could be one of the effective approaches to overcome this dilemma. This review paper aims to give insight into the cultivation methods, and downstream processes, various lipid extraction approaches, techniques for retaining oxidative stability, bioavailability and food applications based on extracted or encapsulated omega-3.
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Affiliation(s)
- Sheetal Mane
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Purnima Kumari
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Anupama Singh
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Neetu Kumra Taneja
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
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3
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Xie S, Qu P, Luo S, Wang C. Potential uses of milk proteins as encapsulation walls for bioactive compounds: A review. J Dairy Sci 2022; 105:7959-7971. [PMID: 36028346 DOI: 10.3168/jds.2021-21127] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Accepted: 05/11/2022] [Indexed: 11/19/2022]
Abstract
Milk proteins have received much awareness due to their bioactivity. However, their encapsulation functions have not attracted enough attention. Milk proteins as encapsulation walls can increase the bioavailability of bioactive compounds. As the benefits of bioactive compounds are critically determined by bioavailability, the effect of interactions between milk proteins and active substances is a critical topic. In the present review, we summarize the effects of milk proteins as encapsulation walls on the bioavailability of active substances with a special focus. The methods and mechanisms of interactions between milk proteins and active substances are also discussed. The evidence collected in the present review suggests that when active substances are encapsulated by milk proteins, the bioavailability of active substances can be significantly affected. This review also provides valuable guidelines for the use of milk protein-based microcarriers.
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Affiliation(s)
- Siyu Xie
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Peng Qu
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Shubo Luo
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110.
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4
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Mu H, Song Z, Wang X, Wang D, Zheng X, Li X. Microencapsulation of algae oil by complex coacervation of chitosan and modified starch: Characterization and oxidative stability. Int J Biol Macromol 2022; 194:66-73. [PMID: 34863834 DOI: 10.1016/j.ijbiomac.2021.11.168] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 11/05/2022]
Abstract
The formation of complex coacervation using chitosan and octenyl succinic anhydride modified starch (OSA starch) and microencapsulation of algae oil were investigated in this study. The zeta-potential, turbidity and coacervate yield were evaluated as a function of pH and the chitosan- OSA starch mass ratio. The highest coacervate yield was achieved at pH 6.0 with a chitosan to OSA starch ratio of 1:3 (w/w). Isothermal titration calorimetry (ITC) indicated favorable affinity (Ka = 1.51 × 105 M-1) between chitosan and OSA starch. The microcapsules yielded an encapsulation efficiency (EE) in the range of 42.8 ± 0.8%- 93.1 ± 1.2%, the loading capacity ranged between 30.4 ± 2.7% and 58.3 ± 1.3%. Fourier transform infrared spectroscopy (FT-IR) spectra and scanning electron microscopy (SEM) further confirmed the microencapsulation. In comparison with the bulk oil, the microencapsulated algae oil exhibited improved oxidative stability during storage.
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Affiliation(s)
- Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China.
| | - Zhaoxia Song
- College of Environmental and Biological Engineering, Henan University of Engineering, Zhengzhou 451191, Henan, PR China
| | - Xin Wang
- Wilmar (Shanghai) Biotechnology R&D Center Co., Ltd, Shanghai 200137, PR China
| | - Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China
| | - Xiaoqing Zheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China
| | - Xiaodan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China
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5
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An integration study of microalgae bioactive retention: From microalgae biomass to microalgae bioactives nanoparticle. Food Chem Toxicol 2021; 158:112607. [PMID: 34653554 DOI: 10.1016/j.fct.2021.112607] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 08/30/2021] [Accepted: 10/10/2021] [Indexed: 01/02/2023]
Abstract
Microalgae metabolites include biologically active compounds with therapeutic effects such as anticancer, anti-inflammatory and immunomodulation effects. One of the most recent focuses is on utilizing microalgae lipid-based biologically active compounds in food applications. However, most microalgae biological active compounds in their natural forms have common drawbacks like low solubility, low physicochemical stability and strong susceptibility to degradation, which significantly limits their application in foods, therefore, it is important to find solutions to retain their functional properties. In the present work, a comprehensive review on multi-product biorefinery was carried out from upstream processing stage to downstream processing stage, and identify critical processes and factors that impact bioactive material acquisition and retention. Furthermore, since nanoencapsulation technology emerges as an effective solution for microalgae nutraceutical product's retention, this work also focus on the nanoparticle perspective and comprehensively reviews the current nanoencapsulation solutions of the microalgae bioactive extract products. The aim is to depict advances in the formulations of microalage bioactive nanoparticles and provide a critical analysis of the reported nanoparticle formation. Overall, through the investigation of microalgae from biomass to bioactive nanoparticles, we aim to facilitate microalgae nutraceuticals incorporation as high value-added ingredients in more functional food that can improve human health.
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Selim KA, Alharthi SS, Abu El-Hassan AM, Elneairy NA, Rabee LA, Abdel-Razek AG. The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils. Molecules 2021; 26:molecules26206109. [PMID: 34684694 PMCID: PMC8538360 DOI: 10.3390/molecules26206109] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 10/02/2021] [Accepted: 10/06/2021] [Indexed: 11/26/2022] Open
Abstract
Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.
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Affiliation(s)
- Khaled A. Selim
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
- Correspondence:
| | - Salman S. Alharthi
- Department of Chemistry, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Abdelmonam M. Abu El-Hassan
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
| | - Nady A. Elneairy
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
| | - Laila A. Rabee
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
| | - Adel G. Abdel-Razek
- Department of Fats and Oils, National Research Centre, Dokki 12622, Cairo, Egypt;
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7
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Wakita K, Kadota K, Kawabata D, Yoshida M, Shirakawa Y. Development of a nozzleless electrostatic atomization equipment for the mass production of encapsulated oil powders in the liquid phase. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Kazuki Wakita
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
| | | | - Daichi Kawabata
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
| | - Mikio Yoshida
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
| | - Yoshiyuki Shirakawa
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
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8
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Buttermilk as a wall material for microencapsulation of omega-3 oils by spray drying. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109320] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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9
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Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease. Int J Mol Sci 2020; 21:ijms21031127. [PMID: 32046248 PMCID: PMC7037116 DOI: 10.3390/ijms21031127] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 02/04/2020] [Accepted: 02/05/2020] [Indexed: 12/14/2022] Open
Abstract
Microbial transglutaminase (mTG) is a survival factor for microbes, but yeasts, fungi, and plants also produce transglutaminase. mTG is a cross-linker that is heavily consumed as a protein glue in multiple processed food industries. According to the manufacturers’ claims, microbial transglutaminase and its cross-linked products are safe, i.e., nonallergenic, nonimmunogenic, and nonpathogenic. The regulatory authorities declare it as “generally recognized as safe” for public users. However, scientific observations are accumulating concerning its undesirable effects on human health. Functionally, mTG imitates its family member, tissue transglutaminase, which is the autoantigen of celiac disease. Both these transglutaminases mediate cross-linked complexes, which are immunogenic in celiac patients. The enzyme enhances intestinal permeability, suppresses mechanical (mucus) and immunological (anti phagocytic) enteric protective barriers, stimulates luminal bacterial growth, and augments the uptake of gliadin peptide. mTG and gliadin molecules are cotranscytosed through the enterocytes and deposited subepithelially. Moreover, mucosal dendritic cell surface transglutaminase induces gliadin endocytosis, and the enzyme-treated wheat products are immunoreactive in CD patients. The present review summarizes and updates the potentially detrimental effects of mTG, aiming to stimulate scientific and regulatory debates on its safety, to protect the public from the enzyme’s unwanted effects.
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10
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Vaucher ACDS, Dias PCM, Coimbra PT, Costa IDSM, Marreto RN, Dellamora-Ortiz GM, De Freitas O, Ramos MFS. Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation. J Microencapsul 2019; 36:459-473. [DOI: 10.1080/02652048.2019.1646335] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Arianne Cunha dos Santos Vaucher
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Patrícia C. M. Dias
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Pablo T. Coimbra
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Irina dos Santos Miranda Costa
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | | | - Gisela Maria Dellamora-Ortiz
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Osvaldo De Freitas
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil
| | - Mônica F. S. Ramos
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
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11
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Fabrication of novel casein gel with controlled release property via acidification, spray drying and tableting approach. Colloids Surf B Biointerfaces 2019; 177:329-337. [DOI: 10.1016/j.colsurfb.2019.02.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 01/21/2019] [Accepted: 02/09/2019] [Indexed: 01/28/2023]
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12
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Oxidative and physical stability, rheological properties and sensory characteristics of ‘salad dressing’ samples formulated with flaxseed oil and n-OSA starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9915-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Yildiz G, Ding J, Gaur S, Andrade J, Engeseth NE, Feng H. Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex. Int J Biol Macromol 2018; 114:935-941. [PMID: 29605255 DOI: 10.1016/j.ijbiomac.2018.03.175] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 03/25/2018] [Accepted: 03/28/2018] [Indexed: 01/22/2023]
Abstract
Omega-3 fatty acids, specifically docosahexaenoic acid (DHA, 22 carbons and 6 double bonds) are fundamental compounds for a healthy diet. However, due to their unsaturated nature, omega fatty acid-rich oils are chemically unstable and susceptible to oxidative deterioration. The oxidation results in production of free radicals and unpleasant tastes, negatively impacting the shelf-life, sensory properties, and acceptability of food products. This study was conducted to examine the effect of wall materials on protection of DHA in canola oil against oxidation. A total of 4 wall materials including pea protein isolate (PPI), pea protein isolate - modified starch complex (PPI-MS), Tween 20, and SDS were used for microemulsion preparation with canola oil containing DHA. The freeze-dried powders were analyzed with respect to physicochemical characteristics, oxidative stability, and release properties. The results showed that the PPI-MS as a natural polymeric wall material exhibited similar or better encapsulation efficiency and acceptable level of peroxide value compared to the synthetic surfactants (Tween 20 and SDS). The utilization of protein-polysaccharide complexes enabled the incorporation of specific properties of each biopolymer to further improve emulsion stability for the production of capsules with improved oxidative stability.
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Affiliation(s)
- Gulcin Yildiz
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Junzhou Ding
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Shashank Gaur
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Juan Andrade
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Nicki E Engeseth
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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14
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Chang HW, Tan TB, Tan PY, Abas F, Lai OM, Wang Y, Wang Y, Nehdi IA, Tan CP. Microencapsulation of fish oil using thiol-modified β-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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15
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Gharibzahedi SMT, George S, Greiner R, Estevinho BN, Frutos Fernández MJ, McClements DJ, Roohinejad S. New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking. Compr Rev Food Sci Food Saf 2018; 17:274-289. [DOI: 10.1111/1541-4337.12324] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2017] [Revised: 11/08/2017] [Accepted: 11/09/2017] [Indexed: 12/31/2022]
Affiliation(s)
| | - Saji George
- Dept. of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, Macdonald Campus; McGill Univ.; Ste-Anne de Bellevue Quebec Canada
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Inst.; Federal Research Inst. of Nutrition and Food; Haid-und-Neu-Straße 9 76131 Karlsruhe Germany
| | - Berta N. Estevinho
- LEPABE, Dept. de Engenharia Química; Faculdade de Engenharia da Univ. do Porto; Rua Dr. Roberto Frias 4200-465 Porto Portugal
| | | | | | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Inst.; Federal Research Inst. of Nutrition and Food; Haid-und-Neu-Straße 9 76131 Karlsruhe Germany
- Burn and Wound Healing Research Center, Div. of Food and Nutrition; Shiraz Univ. of Medical Sciences; Shiraz Iran
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16
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Huang Q, Chen J, Liu C, Wang C, Shen C, Chen Y, Li Q. Curcumin and its two analogues improve oxidative stability of fish oil under long-term storage. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600105] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Qiaoxian Huang
- College of Pharmaceutical Science; Zhejiang University of Technology; Hangzhou P. R. China
| | - Jian Chen
- College of Pharmaceutical Science; Zhejiang University of Technology; Hangzhou P. R. China
| | - Chunjiang Liu
- College of Pharmaceutical Science; Zhejiang University of Technology; Hangzhou P. R. China
| | - Cheng Wang
- College of Pharmaceutical Science; Zhejiang University of Technology; Hangzhou P. R. China
| | - Chenghui Shen
- College of Pharmaceutical Science; Zhejiang University of Technology; Hangzhou P. R. China
| | - Yiyi Chen
- College of Pharmaceutical Science; Zhejiang University of Technology; Hangzhou P. R. China
| | - Qingyong Li
- College of Pharmaceutical Science; Zhejiang University of Technology; Hangzhou P. R. China
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17
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Shiga H, Loon Neoh T, Ninomiya A, Adachi S, Pasten IL, Adachi S, Yoshii H. Effect of oil droplet size on the oxidative stability of spray-dried flaxseed oil powders. Biosci Biotechnol Biochem 2017; 81:698-704. [PMID: 28140765 DOI: 10.1080/09168451.2017.1281720] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
The effect of the size of oil droplets on the oxidative stability of flaxseed oil in spray-dried powders was investigated. Maltodextrin with a dextrose equivalent of 25 was used as a wall material, and sodium caseinate and transglutaminase-polymerized sodium caseinate were used as emulsifiers. The oxidative stability of flaxseed oil encapsulated in the spray-dried powders was evaluated using lipid oxidation and conductometric determination tests at 105 °C. The powders containing larger oil droplets exhibited higher surface oil content after spray drying, and higher peroxide value and conductivity after storage at 105 °C. Removal of the surface oil from the powders by washing with hexane significantly decreased the conductivity. The results indicated that the surface oil of the spray-dried flaxseed oil powders affected the oxidation stability.
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Affiliation(s)
- Hirokazu Shiga
- a Department of Agriculture and Food Technology, Faculty of Bio-environmental Science , Kyoto Gakuen University , Kameoka , Kyoto , Japan
| | - Tze Loon Neoh
- b Department of Applied Biological Science , Kagawa University , Miki-cho , Japan
| | - Ai Ninomiya
- b Department of Applied Biological Science , Kagawa University , Miki-cho , Japan
| | - Sae Adachi
- b Department of Applied Biological Science , Kagawa University , Miki-cho , Japan
| | | | - Shuji Adachi
- d Division of Food Science and Biotechnology, Graduate School of Agriculture , Kyoto University , Kyoto , Japan
| | - Hidefumi Yoshii
- b Department of Applied Biological Science , Kagawa University , Miki-cho , Japan
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18
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Zeeb B, McClements DJ, Weiss J. Enzyme-Based Strategies for Structuring Foods for Improved Functionality. Annu Rev Food Sci Technol 2017; 8:21-34. [PMID: 28068492 DOI: 10.1146/annurev-food-030216-025753] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Enzyme technologies can be used to create food dispersions with novel functional attributes using structural design principles. Enzymes that utilize food-grade proteins and/or polysaccharides as substrates have gained recent interest among food scientists. The utilization of enzymes for structuring foods is an ecologically and economically viable alternative to the utilization of chemical cross-linking and depolymerization agents. This review highlights recent progress in the use of enzymes to modify food structures, particularly the interfacial and/or bulk properties of food dispersions with special emphasis on commercially available enzymes. Cross-linking enzymes such as transglutaminase and laccase promote the formation of intra- and intermolecular bonds between biopolymers to improve stability and functionality, whereas various degrading enzymes such as proteases alter the native conformation of proteins, leading to self-assembly of hierarchically ordered colloids. Results of this bio-inspired approach show that rational use of structure-affecting enzymes may enable food manufacturers to produce food dispersions with improved physical, functional, textural, and optical properties.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
| | | | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
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Ranadheera C, Liyanaarachchi W, Chandrapala J, Dissanayake M, Vasiljevic T. Utilizing unique properties of caseins and the casein micelle for delivery of sensitive food ingredients and bioactives. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.10.005] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Rahayu P, Purwadi P, Radiati L, Manab A. Physico Chemical Properties of Whey Protein and Gelatine Biopolymer Using Tea Leaf Extract as Crosslink Materials. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2015. [DOI: 10.12944/crnfsj.3.3.06] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The purpose of this research was to extract tea leaf phenols using Microwave Assisted Extraction (MAE) method at 3 levels of microwave power (high, medium high and medium) and investigated the influence of physco chemical properties of whey protein and gelatine biopolymer using tea leaf extract as crosslink materials at different concentration (5%, 10% and 15% (v/v)). MAE method gave significantly effect on phenolic content. High level power of MAE gave higher phenolic content of tea leaves extracts. Tea leaves extracts as crosslinked agent of biopolymer gave highly significant effect on the stability of the emulsion, the emulsion activity and foaming power. SDS-PAGE protein profile showed increase molecular weight with the addition of tea leaf extract, it can be presumed presence crosslinked both on whey protein or gelatine.
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Affiliation(s)
- Premy Rahayu
- Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, East Java, Indonesia
| | - Purwadi Purwadi
- Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, East Java, Indonesia
| | - Lilik Radiati
- Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, East Java, Indonesia
| | - Abdul Manab
- Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, East Java, Indonesia
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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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Karim FT, Sarker ZM, Ghafoor K, Al-Juhaimi FY, Jalil RU, Awang MB, Amid M, Hossain MDS, Khalil HA. Microencapsulation of Fish Oil Using Hydroxypropyl Methylcellulose As a Carrier Material by Spray Drying. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12591] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fahim T. Karim
- Kulliyyah of Pharmacy; International Islamic University Malaysia; Kuantan Campus 25200 Kuantan Pahang Malaysia
| | - Zaidul Md. Sarker
- Kulliyyah of Pharmacy; International Islamic University Malaysia; Kuantan Campus 25200 Kuantan Pahang Malaysia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition; King Saud University; Riyadh Saudi Arabia
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition; King Saud University; Riyadh Saudi Arabia
| | - Reza-ul Jalil
- Department of Pharmaceutical Technology; Faculty of Pharmacy; University of Dhaka; Dhaka Bangladesh
| | - Mohamed B. Awang
- Faculty of Pharmacy; Cyberjaya University College of Medical Sciences; Cyberjaya Selangor Malaysia
| | - Mehrnoush Amid
- Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor Malaysia
| | - MD. S. Hossain
- School of Industrial Technology; Universiti Sains Malaysia; Penang Malaysia
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Phoon PY, Paul LN, Burgner JW, San Martin-Gonzalez MF, Narsimhan G. Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2822-2829. [PMID: 24606400 DOI: 10.1021/jf403285z] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This study investigated how enzymatic cross-linking of interfacial sodium caseinate and emulsification, via high-pressure homogenization, influenced the intrinsic oxidative stability of 4% (w/v) menhaden oil-in-water emulsions stabilized by 1% (w/v) caseinate at pH 7. Oil oxidation was monitored by the ferric thiocyanate perioxide value assay. Higher homogenization pressure resulted in improved intrinsic emulsion oxidative stability, which is attributed to increased interfacial cross-linking as indicated by higher weighted average sedimentation coefficients of interfacial protein species (from 11.2 S for 0 kpsi/0.1 MPa to 18 S for 20 kpsi/137.9 MPa). Moderate dosage of transglutaminase at 0.5-1.0 U/mL emulsion enhanced intrinsic emulsion oxidative stability further, despite a contradictory reduction in the antioxidant property of cross-linked caseinate as tested by the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. This implied the prominent role of cross-linked interfacial caseinate as a physical barrier for oxygen transfer, hence its efficacy in retarding oil oxidation.
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Affiliation(s)
- Pui Yeu Phoon
- Department of Food Science, 745 Agricultural Mall Drive, Purdue University , West Lafayette, Indiana 47907, United States
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Kumar P, Mishra S, Malik A, Satya S. Preparation and characterization of PEG-Mentha oil nanoparticles for housefly control. Colloids Surf B Biointerfaces 2014; 116:707-13. [DOI: 10.1016/j.colsurfb.2013.11.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2013] [Revised: 11/06/2013] [Accepted: 11/07/2013] [Indexed: 11/30/2022]
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Damerau A, Moisio T, Partanen R, Forssell P, Lampi AM, Piironen V. Interfacial protein engineering for spray-dried emulsions – Part II: Oxidative stability. Food Chem 2014; 144:57-64. [DOI: 10.1016/j.foodchem.2013.04.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Revised: 03/25/2013] [Accepted: 04/02/2013] [Indexed: 10/26/2022]
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Mora‐Gutierrez A, Attaie R, Kirven JM, Farrell HM. Cross‐linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for
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‐3 fatty acids. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12450] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Adela Mora‐Gutierrez
- Cooperative Agricultural Center Prairie View A&M University Prairie View TX 77446 USA
| | - Rahmat Attaie
- Cooperative Agricultural Center Prairie View A&M University Prairie View TX 77446 USA
| | - Jeneanne M. Kirven
- Cooperative Agricultural Center Prairie View A&M University Prairie View TX 77446 USA
| | - Harold M. Farrell
- Eastern Regional Research Center Agricultural Research Service U.S. Department of Agriculture Wyndmoor PA 19038 USA
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Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-013-1241-2] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil. Food Chem 2013; 139:448-57. [DOI: 10.1016/j.foodchem.2013.01.040] [Citation(s) in RCA: 106] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2012] [Revised: 12/07/2012] [Accepted: 01/15/2013] [Indexed: 12/21/2022]
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30
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Development and evaluation of taste-masked drug for paediatric medicines – Application to acetaminophen. Int J Pharm 2012; 434:235-42. [DOI: 10.1016/j.ijpharm.2012.05.047] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2012] [Revised: 05/18/2012] [Accepted: 05/21/2012] [Indexed: 11/23/2022]
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31
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Aghbashlo M, Mobli H, Rafiee S, Madadlou A. Optimization of emulsification procedure for mutual maximizing the encapsulation and exergy efficiencies of fish oil microencapsulation. POWDER TECHNOL 2012. [DOI: 10.1016/j.powtec.2012.03.040] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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32
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Drusch S, Serfert Y, Berger A, Shaikh M, Rätzke K, Zaporojtchenko V, Schwarz K. New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.10.001] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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