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Wang Y, Rehman A, Jafari SM, Shehzad Q, Yu L, Su Y, Wu G, Jin Q, Zhang H, Suleria HAR, Wang X. Micro/nano-encapsulation of marine dietary oils: A review on biomacromolecule-based delivery systems and their role in preventing cardiovascular diseases. Int J Biol Macromol 2024; 261:129820. [PMID: 38286385 DOI: 10.1016/j.ijbiomac.2024.129820] [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: 05/04/2023] [Revised: 01/07/2024] [Accepted: 01/26/2024] [Indexed: 01/31/2024]
Abstract
Marine-based dietary oils (MDOs), which are naturally obtained from different sources, have been scientifically recommended as potent functional bioactives owing to their therapeutic biological activities; however, they have exhibited plenty of health benefits. Though they are very sensitive to light, temperature, moisture, and oxygen, as well as being chemically unstable and merely oxidized, this may limit their utilization in food and pharmaceutical products. Miro- and nanoencapsulation techniques are considered to be the most promising tactics for enhancing the original characteristics, physiochemical properties, and therapeutic effects of entrapped MDOs. This review focuses on the biomacromolecule-stabilized micro/nanocarriers encompassing a wide range of MDOs. The novel-equipped polysaccharides and protein-based micro/nanocarriers cover microemulsions, microcapsules, nanoemulsions, and nanoliposomes, which have been proven to be encouraging candidates for the entrapment of diverse kinds of MDOs. In addition, the current state-of-the-art loading of various MDOs through polysaccharide and protein-based micro/nanocarriers has been comprehensively discussed and tabulated in detail. Biomacromolecule-stabilized nanocarriers, particularly nanoemulsions and nanoliposomes, are addressed as propitious nanocargos for protection of MDOs in response to thought-provoking features as well as delivering the successful, meticulous release to the desired sites. Gastrointestinal fate (GF) of biopolymeric micro/nanocarriers is fundamentally based on their centrifugation, dimension, interfacial, and physical properties. The external surface of epithelial cells in the lumen is the main site where the absorption of lipid-based nanoparticles takes place. MDO-loaded micro- and nanocarriers with biological origins or structural modifications have shown some novel applications that could be used as future therapies for cardiovascular disorders, thanks to today's cutting-edge medical technology. In the future, further investigations are highly needed to open new horizons regarding the application of polysaccharide and protein-based micro/nanocarriers in food and beverage products with the possibility of commercialization in the near future for industrial use.
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Affiliation(s)
- Yongjin Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Abdur Rehman
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China
| | - 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
| | - Qayyum Shehzad
- School of Fundamental Sciences, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Le Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yijia Su
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Hafiz Ansar Rasul Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC, Australia
| | - Xingguo Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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Henao-Ardila A, Quintanilla-Carvajal MX, Santagapita PR, Caldas-Abril M, Bonilla-Bravo V, Moreno FL. Effect of wall material on lipophilic functional compounds of high oleic palm oil emulsions encapsulated by Refractance Window drying. Heliyon 2023; 9:e21499. [PMID: 38027781 PMCID: PMC10651459 DOI: 10.1016/j.heliyon.2023.e21499] [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: 04/01/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
High-oleic palm oil is a food-grade oil with desirable properties, as it is characterised by having an oleic acid concentration above 50 % and a high vitamin E and provitamin A content. This study investigated the effect of different combinations of two wall materials (whey protein (WP) and Capsul®, a commercial octenyl succinic anhydride modified starch (OSA-MS)) on the concentration of provitamin A, vitamin E and oleic acid, and the physical properties of high oleic palm oil emulsions encapsulated by Refractance Window drying technology. Wall material composition significantly affected (p < 0.05) all response variables, and R2 values were above 0.75 for all responses. Phytonutrient preservation showed its highest at an OSA-MS: WP concentration ratio of 1: 3. Optimal results were achieved (minimum moisture content, water activity and hygroscopicity, and maximum encapsulation efficiency and phytonutrient preservation) at an OSA-MS concentration of 8.13 % and WP concentration of 91.87 %. Flakes were obtained as a solid structure that protects oil's phytonutrients with 94 %, 75 % and 87 % of preservation of oleic acid, vitamin E and carotenoids, respectively. It shows that the wall material combination and encapsulation technique are suitable for obtaining lipophilic functional compounds.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Patricio Román Santagapita
- Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica & CIHIDECAR (Centro de Investigaciones en Hidratos de Carbono, CONICET-UBA), Buenos Aires, Argentina
| | - Miguel Caldas-Abril
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Valentina Bonilla-Bravo
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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Guo L, Fan L, Liu Y, Li J. Strategies for improving loading of emulsion-based functional oil powder. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37724529 DOI: 10.1080/10408398.2023.2257325] [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: 09/21/2023]
Abstract
Functional oil is type of oil that is beneficial to human health and has nutritional value, however, functional oils are rich in bioactive substances such as polyunsaturated fatty acids which are sensitive to environmental factors and are susceptible to oxidation or decomposition. Construction of emulsion-based oil powder is a promising approach for improving the stability and solubility of functional oils. However, the low effective loading of oil in powder is the main challenge limiting encapsulation technology. This manuscript focuses on reviewing the current research progress of emulsion-based functional oil powder construction and systematically summarizes the processing characteristics of emulsion-based oil powder with high payload and summarizing the strategies to enhance the payload of powder in term of emulsification and drying, respectively. The impact of emulsion formation on oil powder production is discussed from different characteristics of emulsions, including emulsion composition, emulsification methods and emulsion types. In addition, the current status of improving material loading performance by various modifications to the drying technology is discussed, including the addition of drying processing additives, changes in drying parameters and the effect of innovative technological means.
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Affiliation(s)
- Lingxi Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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4
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Díaz-Montes E. Wall Materials for Encapsulating Bioactive Compounds via Spray-Drying: A Review. Polymers (Basel) 2023; 15:2659. [PMID: 37376305 DOI: 10.3390/polym15122659] [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: 03/28/2023] [Revised: 06/06/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and retards the degradation of bioactive compounds by encapsulating them within a wall material. The resulting capsules exhibit diverse characteristics influenced by factors such as operating conditions (e.g., air temperature and feed rate) and the interactions between the bioactive compounds and the wall material. This review aims to compile recent research (within the past 5 years) on spray-drying for bioactive compound encapsulation, emphasizing the significance of wall materials in spray-drying and their impact on encapsulation yield, efficiency, and capsule morphology.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de Mexico 07340, Mexico
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Durmus M, Özogul Y, Ozyurt G, Ucar Y, Kosker AR, Yazgan H, Ibrahim SA, Özogul F. Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying. Front Nutr 2023; 9:978130. [PMID: 36687678 PMCID: PMC9852853 DOI: 10.3389/fnut.2022.978130] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 12/13/2022] [Indexed: 01/09/2023] Open
Abstract
The effects of citrus essential oils (orange, lemon, mandarin, and grapefruit) on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. The encapsulation efficiency of microcapsules was in the range of 42.25 and 62.43%. Twelve active substances were determined as major volatile components of citrus essential oils. The highest phenolic content was obtained from grapefruit essential oil (44.32 mg GAE/g). Lower values of thiobarbituric acid reactive substances (TBARs) were obtained for microencapsulated fish oils with essential oils compared to control. At the end of storage, the highest peroxide value (PV) was observed in the control group (25.30 meq O2/kg oil) while the lowest value was in the lemon (13.40 meq O2/kg oil) and orange group (13.91 meq O2/kg oil). The results of this study showed that citrus essential oils can be used to improve the oxidative stability of fish oil microcapsules.
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Affiliation(s)
- Mustafa Durmus
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Yesim Özogul
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Gulsun Ozyurt
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Yilmaz Ucar
- Fatsa Faculty of Marine Science, Ordu University, Ordu, Turkey
| | - Ali Riza Kosker
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, Çukurova University, Adana, Turkey
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States,*Correspondence: Salam A. Ibrahim ✉
| | - Fatih Özogul
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
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Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Kamali Rousta L, Rafiee Z, Jalali-Jivan M, Kharazmi MS, Jafari SM. Improving the thermal stability of natural bioactive ingredients via encapsulation technology. Crit Rev Food Sci Nutr 2022; 64:2824-2846. [PMID: 36178297 DOI: 10.1080/10408398.2022.2127145] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by acting on body tissues or cells. Nowadays, with increasing levels of knowledge, consumers prefer foods that can provide bioactives beside the necessary nutrients (e.g., vitamins, essential fatty acids and minerals). However, an important barrier for incorporating bioactives into foods is their low thermal stability. Nevertheless, thermal processing is widely used by the food industries to achieve food safety and desired texture. The aim of this work is to give an overview of encapsulation technology to improve thermal stability of bioactives incorporated into different food products. Almost all thermal analysis and non-thermal methods in the literature suggest that incorporation of bioactives into different walls can effectively improve the thermal stability of bioactives. The level of such thermal enhancement depends on the strength of the bioactive interaction and wall molecules. Furthermore, contradictory results have been reported in relation to the effect of encapsulation technique using the same wall on thermal stability of bioactives. To date, the potential to increase the thermal resistance of various bioactives by gums, carbohydrates, and proteins have been extensively studied. However, further studies on the comparison of walls and encapsulation methods to form thermally stable carriers seem to be needed. In this regard, the same nature of bioactives and the specific protocol in the report of study results should be considered to compare the data and select the optimum conditions of encapsulation to achieve maximum thermal stability.
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Affiliation(s)
- Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Leila Kamali Rousta
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Zahra Rafiee
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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7
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Lu Z, Acter S, Teo BM, Tabor RF. Synthesis and characterisation of polynorepinephrine-shelled microcapsules via an oil-in-water emulsion templating route. J Mater Chem B 2021; 9:9575-9582. [PMID: 34766964 DOI: 10.1039/d1tb01786a] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this article, we present a facile and robust method for the surfactant-free preparation of polynorepinephrine stabilised microcapsules templated from an oil-in-water emulsion. The resulting microcapsule structures are dependent on the concentration of Cu2+ used to catalyse norepinephrine polymerisation. When the concentration of Cu2+ increases, the diameter of the microcapsules and the thickness of the shell increase correspondingly. The mechanical and chemical stability provided by the polynorepinephrine shell are explored using surface pressure measurements and atomic force microscopy, demonstrating that a rigid and robust polynorepinephrine shell is formed. In order to demonstrate potential application of the microcapsules in sustained release, Nile red stained squalane was encapsulated, and pH responsive release was monitored. It was seen that by controlling pH, the release profile could be controlled, with highest release efficacy achieved in alkaline conditions, offering a new pathway for development of encapsulation systems for the delivery of water insoluble actives.
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Affiliation(s)
- Zhenzhen Lu
- School of Chemistry, Monash University, Clayton VIC 3800, Australia.
| | - Shahinur Acter
- School of Chemistry, Monash University, Clayton VIC 3800, Australia.
| | - Boon M Teo
- School of Chemistry, Monash University, Clayton VIC 3800, Australia.
| | - Rico F Tabor
- School of Chemistry, Monash University, Clayton VIC 3800, Australia.
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Akram S, Bao Y, Butt MS, Shukat R, Afzal A, Huang JY. Fabrication and characterization of gum arabic- and maltodextrin-based microcapsules containing polyunsaturated oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6384-6394. [PMID: 33973250 DOI: 10.1002/jsfa.11309] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 05/03/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Polyunsaturated oils have various health-promoting effects, however, they are highly prone to oxidation. Encapsulation using biopolymers is one of the most effective strategies to enhance oil stability. This research examined the potential of gum arabic and maltodextrin for microencapsulation of omega-3 rich oils, aiming to enhance encapsulation efficiency and stability of encapsulated oil. RESULTS We encapsulated fish and flaxseed oils by emulsification-spray drying. Spray-dried microcapsules were prepared by oil-in-water emulsions consisting of 10 wt% oil and 30 wt% biopolymer (gum arabic, maltodextrin, or their mixture). Results showed that both microcapsules were spherical in shape with surface shrinkage, and exhibited amorphous structures. Gum arabic-based microcapsules had higher encapsulation efficiency as well as better storage stability for both types of oil. Flaxseed oil microcapsules generally had higher oxidative stability regardless of the type of wall material. CONCLUSIONS Through a comprehensive characterization of the physical and chemical properties of the emulsions and resulting microcapsules, we proved gum arabic to be a more effective wall material for polyunsaturated oil microencapsulation, especially flaxseed oil. This study provides a promising approach to stabilize oils which are susceptible to deterioration, and facilitates their wider uses as food and nutraceutical products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Sajeela Akram
- National Institute of Food Science & Technology, University of Agriculture Faislabad, Faisalabad, Pakistan
- Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Yiwen Bao
- Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Masood S Butt
- National Institute of Food Science & Technology, University of Agriculture Faislabad, Faisalabad, Pakistan
| | - Rizwan Shukat
- National Institute of Food Science & Technology, University of Agriculture Faislabad, Faisalabad, Pakistan
| | - Arslan Afzal
- Faculty of Agricultural Engineering, PMAS Arid Agriculture University, Rawalpindi, Pakistan
| | - Jen-Yi Huang
- Department of Food Science, Purdue University, West Lafayette, IN, USA
- Environmental and Ecological Engineering, Purdue University, West Lafayette, IN, USA
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Yang W, Shan Z. Application of wool keratin: an anti-ultraviolet wall material in spray drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4235-4244. [PMID: 34538906 DOI: 10.1007/s13197-020-04897-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2020] [Accepted: 07/08/2020] [Indexed: 11/30/2022]
Abstract
Low-molecular-weight keratin (LMWK) obtained from wool was employed as a wall material for the spray drying encapsulation of fish oil. Microcapsules with different LMWK contents were prepared, and their anti-ultraviolet performance and other features were studied. The results showed that LMWK was able to improve the encapsulation efficiency of fish oil because of its good emulsifying properties. When the LMWK content was increased from 0 to 10, 30 and 50%, the shelf life of the microcapsules under ultraviolet irradiation increased from 48 to 96 h, 144 h and 168 h, respectively. The strongest absorption efficiency of LMWK is shown in the UVc band. The chemical structure of LMWK did not change during an ultraviolet accelerating ageing test.
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Affiliation(s)
- Wenhua Yang
- College of Biomass Science and Engineering, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610065 China.,National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, Chengdu, 610065 China
| | - Zhihua Shan
- College of Biomass Science and Engineering, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610065 China.,National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, Chengdu, 610065 China
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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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Yu F, Chen L, Zhang X, Ma L, Wang R, Lu T, Xue C. Influence of diacetyl tartaric acid ester of monoglycerides on the properties of whey powder–maltodextrin emulsion. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fanqianhui Yu
- College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | - Lipin Chen
- College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | - Xiaotong Zhang
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Lei Ma
- College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | - Ruo Wang
- Culinary Teaching and Research Office Shanghai P.R. China
| | - Tao Lu
- School of Mechanical Engineering Qingdao University of Technology Qingdao P.R. China
| | - Changhu Xue
- College of Food Science and Engineering Ocean University of China Qingdao P.R. China
- Laboratory for Marine Drugs and Bioproducts Pilot National Laboratory for Marine Science and Technology Qingdao P.R. China
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Yu F, Xue C, Zhang Z. Mechanical characterization of fish oil microcapsules by a micromanipulation technique. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111194] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Zhang W, Chen Z, Yang R, Hua X, Zhao W, Guan S. Application of Caseinate Modified with Maillard Reaction for Improving Physicochemical Properties of High Load Flaxseed Oil Microcapsules. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000172] [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)
- Wenbin Zhang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Zhengjun Chen
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Shuyi Guan
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
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Khoshnoudi-Nia S, Forghani Z, Jafari SM. A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers. Crit Rev Food Sci Nutr 2020; 62:2061-2082. [PMID: 33207958 DOI: 10.1080/10408398.2020.1848793] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Fish oil is one of the most important sources of omega 3 polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid and docosahexaenoic acid which are the most important PUFAs with several health benefits. However, PUFAs are prone to oxidation and have a poor water solubility which limits the use of fish oils into food formulations. Encapsulation techniques can be applied to overcome these challenges. There is a large number of published micro/nanoencapsulation papers, where each of them contains a limited number of wall materials, feed formulation, encapsulation technique, and storage conditions. Therefore, without systematic evaluation of the data extracted from available studies, the design of functional foods containing fish oil would not be very successful. The objective of this systematic review is a meta-analysis of published researches on the nano/microencapsulation of fish oil. A comprehensive literature search was performed between 1 October and 31 December 2019 with encapsulation, fish oil, and oxidative stability keywords. Overall, 39 qualified articles were selected for the statistical analysis. Based on the technique used for encapsulation, the fish oil-loaded carriers were classified into four main groups: (a) spray-dried particles; (b) freeze-dried particles; (c) electrospun fibers and electrosprayed capsules; and (d) other carriers prepared by supercritical antisolvent, gelation, liposomes, spray-freeze drying, and transglutaminase catalyzed cross-linking. The three most frequent methods applied for fish oil encapsulation were spray drying (42.86%), freeze drying (21.43%), and electrohydrodynamic (19.04%) methods, respectively. Averagely, the best encapsulation efficiency was obtained for electrohydrodynamic processes. Also, the combination of polysaccharide-protein based wall materials provided the best performance in terms of fish oil encapsulation efficiency.
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Affiliation(s)
- Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Zahra Forghani
- Department Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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15
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Geranpour M, Assadpour E, Jafari SM. Recent advances in the spray drying encapsulation of essential fatty acids and functional oils. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.028] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.051] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Microencapsulation of β-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:8914852. [PMID: 30805358 PMCID: PMC6362505 DOI: 10.1155/2019/8914852] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2018] [Revised: 12/24/2018] [Accepted: 01/03/2019] [Indexed: 02/03/2023]
Abstract
Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among them, β-carotene is regarded the most potent precursor of vitamin A. However, it is susceptible to oxidation upon exposure to oxygen, light, and heat, which can result in loss of colour, antioxidant activity, and vitamin activity. Thus, the objective of this work was to study the microencapsulation process of β-carotene by spray drying, using arabic gum as wall material, to protect it against adverse environmental conditions. This was carried out using the response surface methodology coupled to a central composite rotatable design, evaluating simultaneously the effect of drying air inlet temperature (110-200°C) and the wall material concentration (5-35%) on the drying yield, encapsulation efficiency, loading capacity, and antioxidant activity. In addition, morphology and particles size distribution were evaluated. Scanning electron microscopy images have shown that the particles were microcapsules with a smooth surface when produced at the higher drying temperatures tested, most of them having a diameter lower than 10 μm. The conditions that enabled obtaining simultaneously arabic gum microparticles with higher β-carotene content, higher encapsulation efficiency, and higher drying yield were a wall material concentration of 11.9% and a drying inlet temperature of 173°C. The systematic approach used for the study of β-carotene microencapsulation process by spray drying using arabic gum may be easily applied for other core and wall materials.
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Jin R, Yin H, Wang H, Zhang D, Cao K, Yuan C. Preparation and characterization of squalene microcapsules by complex coacervation. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12847] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Risheng Jin
- Engineering Research Center of Bio-process of Ministry of Education, School of Food Science and Engineering; Hefei University of Technology; Hefei Anhui China
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry; Nanjing Jiangsu China
| | - Hanling Yin
- Engineering Research Center of Bio-process of Ministry of Education, School of Food Science and Engineering; Hefei University of Technology; Hefei Anhui China
| | - Haixiang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing China
| | - Dongdong Zhang
- Engineering Research Center of Bio-process of Ministry of Education, School of Food Science and Engineering; Hefei University of Technology; Hefei Anhui China
- College of Biological Engineering; Wuhu Institute of Technology; Wuhu Anhui China
| | - Kan Cao
- Engineering Research Center of Bio-process of Ministry of Education, School of Food Science and Engineering; Hefei University of Technology; Hefei Anhui China
- College of Biological Engineering; Wuhu Institute of Technology; Wuhu Anhui China
| | - Chuanxun Yuan
- Engineering Research Center of Bio-process of Ministry of Education, School of Food Science and Engineering; Hefei University of Technology; Hefei Anhui China
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Medeiros F, Correia R, Dupont S, Beney L, Pedrini M. Curcumin and fisetin internalization into Saccharomyces cerevisiae
cells via osmoporation: impact of multiple osmotic treatments on the process efficiency. Lett Appl Microbiol 2018; 67:363-369. [DOI: 10.1111/lam.13045] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 06/13/2018] [Accepted: 07/03/2018] [Indexed: 11/30/2022]
Affiliation(s)
- F.G.M. Medeiros
- Bioprocess Laboratory; Chemical Engineering Department; Federal University of Rio Grande do Norte; Natal Brazil
| | - R.T.P. Correia
- Laboratory of Bioactive Compounds; Chemical Engineering Department; Federal University of Rio Grande do Norte; Natal Brazil
| | - S. Dupont
- UMR Procédés Alimentaires et Microbiologiques (PAM); Univ. de Bourgogne Franche-Comté/AgroSup Dijon; Dijon France
| | - L. Beney
- UMR Procédés Alimentaires et Microbiologiques (PAM); Univ. de Bourgogne Franche-Comté/AgroSup Dijon; Dijon France
| | - M.R.S. Pedrini
- Bioprocess Laboratory; Chemical Engineering Department; Federal University of Rio Grande do Norte; Natal Brazil
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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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