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Yang W, Gong Y, Wang Y, Wu C, Zhang X, Li J, Wu D. Design of gum Arabic/gelatin composite microcapsules and their cosmetic applications in encapsulating tea tree essential oil. RSC Adv 2024; 14:4880-4889. [PMID: 38323015 PMCID: PMC10845123 DOI: 10.1039/d3ra08526k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Accepted: 01/18/2024] [Indexed: 02/08/2024] Open
Abstract
Microencapsulation has been widely used to protect essential oils, facilitating their application in cosmetics. In this study, gelatin, gum arabic and n-butyl cyanoacrylate were used as wall materials, and composite microcapsules of tea tree essential oil (TTO) were prepared using a combination of composite coagulation and in situ polymerization methods. When the ratio of gelatin to gum arabic is 1 : 1, the ratio of TTO to n-butyl cyanoacrylate is 4 : 1, the curing time is 10 h, and the encapsulation efficiency (EE) under these conditions is 73.61%. Morphological observation showed that the composite capsule was a micron-sized spherical particle with an average particle size of 10.51 μm, and Fourier transform infrared spectroscopy (FT-IR) confirmed a complex coagulation reaction between gelatin and gum arabic, and the disappearance of the n-butyl cyanoacrylate peak indicated that the film was formed in a condensation layer. The thermogravimetric analysis (TGA) results showed that the composite capsule greatly improved the thermal stability of TTO. Rheological testing showed that the viscosity and viscoelasticity of the surface composite capsules have been improved. In addition, the composite capsule showed good stability in the osmotic environment and has good sustained-release performance and antioxidant capacity in the average human skin environment.
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Affiliation(s)
- Wei Yang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Yuxi Gong
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Yansong Wang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Chao Wu
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Xiangyu Zhang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Jinlian Li
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Dongmei Wu
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
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Napiórkowska A, Szpicer A, Wojtasik-Kalinowska I, Perez MDT, González HD, Kurek MA. Microencapsulation of Juniper and Black Pepper Essential Oil Using the Coacervation Method and Its Properties after Freeze-Drying. Foods 2023; 12:4345. [PMID: 38231792 DOI: 10.3390/foods12234345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/16/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Essential oils are mixtures of chemical compounds that are very susceptible to the effects of the external environment. Hence, more attention has been drawn to their preservation methods. The aim of the study was to test the possibility of using the classical model of complex coacervation for the microencapsulation of essential oils. Black pepper (Piper nigrum) and juniper (Juniperus communis) essential oils were dissolved in grape seed (GSO) and soybean (SBO) oil to minimize their loss during the process, and formed the core material. Various mixing ratios of polymers (gelatin (G), gum Arabic (GA)) were tested: 1:1; 1:2, and 2:1. The oil content was 10%, and the essential oil content was 1%. The prepared coacervates were lyophilized and then screened to obtain a powder. The following analyses were determined: encapsulation efficiency (EE), Carr index (CI), Hausner ratio (HR), solubility, hygroscopicity, moisture content, and particle size. The highest encapsulation efficiency achieved was within the range of 64.09-59.89%. The mixing ratio G/GA = 2:1 allowed us to obtain powders that were characterized by the lowest solubility (6.55-11.20%). The smallest particle sizes, which did not exceed 6 μm, characterized the powders obtained by mixing G/GA = 1:1. All powder samples were characterized by high cohesiveness and thus poor or very poor flow (CI = 30.58-50.27, HR = 1.45-2.01).
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Affiliation(s)
- Alicja Napiórkowska
- Department of Technique and Food Development, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
| | - Arkadiusz Szpicer
- Department of Technique and Food Development, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
| | | | | | - Marcin Andrzej Kurek
- Department of Technique and Food Development, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
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Ferreira S, Nicoletti VR, Dragosavac M. Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part II – use of metal membrane technology to induce complex coacervation. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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Molina AK, Corrêa RCG, Prieto MA, Pereira C, Barros L. Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications. Molecules 2023; 28:1200. [PMID: 36770869 PMCID: PMC9920834 DOI: 10.3390/molecules28031200] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023] Open
Abstract
Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.
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Affiliation(s)
- Adriana K. Molina
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Grupo de Nutrição e Bromatologia, Faculdade de Ciência e Tecnologia de Alimentos, Universidade de Vigo, 36310 Vigo, Spain
| | - Rúbia C. G. Corrêa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Programa de Pós-Graduação em Tecnologias Limpas, Instituto Cesumar de Ciência, Tecnologia e Inovação—ICETI, Universidade Cesumar—UNICESUMAR, Maringá 87050-390, Brazil
| | - Miguel A. Prieto
- Grupo de Nutrição e Bromatologia, Faculdade de Ciência e Tecnologia de Alimentos, Universidade de Vigo, 36310 Vigo, Spain
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Constantino ABT, Garcia-Rojas EE. Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Napiórkowska A, Kurek M. Coacervation as a Novel Method of Microencapsulation of Essential Oils-A Review. Molecules 2022; 27:molecules27165142. [PMID: 36014386 PMCID: PMC9416238 DOI: 10.3390/molecules27165142] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/08/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
These days, consumers are increasingly "nutritionally aware". The trend of "clean label" is gaining momentum. Synthetic additives and preservatives, as well as natural ones, bearing the E symbol are more often perceived negatively. For this reason, substances of natural origin are sought tfor replacing them. Essential oils can be such substances. However, the wider use of essential oils in the food industry is severely limited. This is because these substances are highly sensitive to light, oxygen, and temperature. This creates problems with their processing and storage. In addition, they have a strong smell and taste, which makes them unacceptable when added to the product. The solution to this situation seems to be microencapsulation through complex coacervation. To reduce the loss of essential oils and the undesirable chemical changes that may occur during their spray drying-the most commonly used method-complex coacervation seems to be an interesting alternative. This article collects information on the limitations of the use of essential oils in food and proposes a solution through complex coacervation with plant proteins and chia mucilage.
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Ferreira S, Nicoletti VR, Dragosavac M. Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part I – use of metal membranes for emulsification. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Ren X, Liu Y, Fan C, Hong H, Wu W, Zhang W, Wang Y. Production, Processing, and Protection of Microalgal n-3 PUFA-Rich Oil. Foods 2022; 11:foods11091215. [PMID: 35563938 PMCID: PMC9101592 DOI: 10.3390/foods11091215] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/15/2022] [Accepted: 04/19/2022] [Indexed: 02/01/2023] Open
Abstract
Microalgae have been increasingly considered as a sustainable “biofactory” with huge potentials to fill up the current and future shortages of food and nutrition. They have become an economically and technologically viable solution to produce a great diversity of high-value bioactive compounds, including n-3 polyunsaturated fatty acids (PUFA). The n-3 PUFA, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), possess an array of biological activities and positively affect a number of diseases, including cardiovascular and neurodegenerative disorders. As such, the global market of n-3 PUFA has been increasing at a fast pace in the past two decades. Nowadays, the supply of n-3 PUFA is facing serious challenges as a result of global warming and maximal/over marine fisheries catches. Although increasing rapidly in recent years, aquaculture as an alternative source of n-3 PUFA appears insufficient to meet the fast increase in consumption and market demand. Therefore, the cultivation of microalgae stands out as a potential solution to meet the shortages of the n-3 PUFA market and provides unique fatty acids for the special groups of the population. This review focuses on the biosynthesis pathways and recombinant engineering approaches that can be used to enhance the production of n-3 PUFA, the impact of environmental conditions in heterotrophic cultivation on n-3 PUFA production, and the technologies that have been applied in the food industry to extract and purify oil in microalgae and protect n-3 PUFA from oxidation.
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Affiliation(s)
- Xiang Ren
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
- Correspondence: (X.R.); (Y.W.); Tel.: +86-411-65864645 (X.R.); +1-902-566-7953 (Y.W.)
| | - Yanjun Liu
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Chao Fan
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Hao Hong
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Wenzhong Wu
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Wei Zhang
- DeOxiTech Consulting, 30 Cloverfield Court, Dartmouth, NS B2W 0B3, Canada;
| | - Yanwen Wang
- Aquatic and Crop Resource Development Research Centre, National Research Council of Canada, 550 University Avenue, Charlottetown, PE C1A 4P3, Canada
- Correspondence: (X.R.); (Y.W.); Tel.: +86-411-65864645 (X.R.); +1-902-566-7953 (Y.W.)
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Microencapsulation of Natural Food Antimicrobials: Methods and Applications. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In this review, we focus on the application of encapsulated natural antimicrobial agents, such as essential oils, plant extracts, bacteriocins, etc., as potential food preservatives to extend the shelf-life of food products. The advantages and drawbacks of the mainly used encapsulation methods, such as molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation and liposome and alginate microbeads, are discussed. Meanwhile, the main current applications of encapsulated antimicrobials in various food products, such as meat, dairy and cereal products for controlling microbial growth, are presented.
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Zhu H, Wu S, Zhang Z, MA T. Effect of crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation. Food Funct 2022; 13:9049-9059. [DOI: 10.1039/d2fo01875f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The crosslinking and drying method of microcapsules prepared by complex coacervation has been investigated in order to reach a better control of the oxidative stability of final powder product. Methyl...
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de Jesus Freitas T, Assunção LS, de Lima Silva V, Oliveira TS, Conceição ISR, Machado BAS, Nunes IL, Otero DM, Ribeiro CDF. Prospective Study on Microencapsulation of Oils and Its Application in Foodstuffs. RECENT PATENTS ON NANOTECHNOLOGY 2022; 16:219-234. [PMID: 33888053 DOI: 10.2174/1872210515666210422123001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/24/2020] [Accepted: 03/02/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Edible oils have gained the interest of several industrial sectors for the different health benefits they offer, such as the supply of bioactive compounds and essential fatty acids. Microencapsulation is one of the techniques that has been adopted by industries to minimize the degradation of oils, facilitating their processing. OBJECTIVE To evaluate the intellectual property related to patent documents referring to microencapsulated oils used in foods. METHODS This prospective study investigated the dynamics of patents filed in the Espacenet and National Institute of Industrial Property (INPI) databases, and it mapped technological developments in microencapsulation in comparison with scientific literature. RESULTS The years 2015 and 2018 showed the greatest growth in the number of patents filed in the Espacenet and INPI databases, respectively, with China leading the domains of origin, inventors, and owners of microencapsulation technology. The largest number of applications of microcapsules were observed in the food industry, and the foods containing microencapsulated oils were powdered seasonings, dairy products, rice flour, nutritional formulae, pasta, nutritional supplements, and bread. The increase in oxidative stabilities of oils was the most cited objective to microencapsulate oils. Spray drying was the most widely used microencapsulation technique, and maltodextrin, gum arabic, and modified starch were the most widely used wall materials. CONCLUSION Microencapsulation of oils has been expanding over the years and increasing the possibilities of the use of microcapsules, but further investments and development of policies and incentive programs to boost this technology need to be made in less developed countries. For future perspectives, the microencapsulation technique is already a worldwide trend in the food industry, enabling the development of new products to facilitate their insertion in the consumer market.
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Affiliation(s)
| | | | | | | | | | - Bruna Aparecida Souza Machado
- University Center SENAI CIMATEC, National Service of Industrial Learning, Laboratory of Pharmaceutical's Formulations, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), Salvador, Brazil
| | - Itaciara Larroza Nunes
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil
| | | | - Camila Duarte Ferreira Ribeiro
- Faculty of Pharmacy, Federal University of Bahia, Salvador, Brazil
- Nutrition School, Federal University of Bahia, Salvador, Brazil
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Ferreira S, Nicoletti VR. Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Karabıyık Acar Ö, Bedir S, Kayitmazer AB, Kose GT. Chondro-inductive hyaluronic acid/chitosan coacervate-based scaffolds for cartilage tissue engineering. Int J Biol Macromol 2021; 188:300-312. [PMID: 34358603 DOI: 10.1016/j.ijbiomac.2021.07.176] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 07/22/2021] [Accepted: 07/27/2021] [Indexed: 12/15/2022]
Abstract
Injuries related to articular cartilage are among the most challenging musculoskeletal problems because of poor repair capacity of this tissue. The lack of efficient treatments for chondral defects has stimulated research on cartilage tissue engineering applications combining porous biocompatible scaffolds with stem cells in the presence of external stimuli. This work presents the role of rat bone marrow mesenchymal stem cell (BMSC) encapsulated-novel three-dimensional (3D) coacervate scaffolds prepared through complex coacervation between different chitosan salts (CHI) and sodium hyaluronate (HA). The 3D architecture of BMSC encapsulated scaffolds (HA/CHI) was shown by scanning electron microscopy (SEM) to have an interconnected structure to allow cell-cell and cell-matrix interactions. Chondrogenic induction of encapsulated BMSCs within HA/CHI coacervates demonstrated remarkable cellular viability in addition to the elevated expression levels of chondrogenic markers such as sex determining region Y-box 9 protein (SOX9), aggrecan (ACAN), cartilage oligomeric matrix protein (COMP) and collagen type II (COL2A1) by immunofluorescence staining, qPCR and ELISA test. Collectively, HA/CHI coacervates are promising candidates for future use of these scaffolds in cartilage tissue engineering applications.
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Affiliation(s)
- Özge Karabıyık Acar
- Department of Genetics and Bioengineering, Faculty of Engineering, Yeditepe University, Istanbul, Turkey.
| | - Seden Bedir
- Department of Genetics and Bioengineering, Faculty of Engineering, Yeditepe University, Istanbul, Turkey
| | | | - Gamze Torun Kose
- Department of Genetics and Bioengineering, Faculty of Engineering, Yeditepe University, Istanbul, Turkey.
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Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110214] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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15
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Ferreira S, Nicoletti VR. Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters. Food Res Int 2020; 138:109828. [PMID: 33288193 DOI: 10.1016/j.foodres.2020.109828] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 08/08/2020] [Accepted: 10/16/2020] [Indexed: 11/18/2022]
Abstract
This study investigates the influence of the atomization parameters on complex coacervation by atomization, and is following a preceding study that presented the technique and investigated the effects of formulation. Complex coacervated capsules were produced by atomization, using emulsions with 1 and 6%(w/w) of gelatin and ginger oil atomized over a 1%(w/w) solution of gum Arabic, at constant polymer ratio of 1:2 (gelatin:gum Arabic) at pH 3.5. The air velocity at the nozzle varied from 72 to 168 m/s and the emulsion velocity at the nozzle varied from 0.4 to 0.6 m/s, maintaining the air to liquid velocity ratio at 170, 220 and 270. The mean diameter of the microcapsules produced varied from 52 to 75 μm and no crosslinking agents were used. The influence of atomization numbers Weber (We) and Ohnesorge (Oh), shear rate and shear stress on the encapsulation performance was carried out and a proposed model was able to predict the final size of the microcapsules produced at We ≥ 180 and Oh = 0.063. Encapsulation efficiency varied from 9 to 95%, and encapsulation yield varied from 50 to 99%. Finally, optimum conditions based on size prediction and microencapsulation parameters were proposed.
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Affiliation(s)
- Sungil Ferreira
- São Paulo State University (UNESP), Department of Food Engineering and Technology, São Jose do Rio Preto, SP 15054-000, Brazil.
| | - Vania Regina Nicoletti
- São Paulo State University (UNESP), Department of Food Engineering and Technology, São Jose do Rio Preto, SP 15054-000, Brazil
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Hu J, Du P, Liu S, Liu Q, Deng W. Comparative study on the effect of two drying methods on the guest encapsulation behavior of osmanthus flavor‐2‐hydroxypropyl‐β‐cyclodextrin inclusion complex. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3619] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Jing Hu
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai P. R. China
- Department of Chemical Engineering Parkville Victoria Australia
| | - Peiting Du
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai P. R. China
| | - Shanshan Liu
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai P. R. China
| | - Qinghe Liu
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai P. R. China
| | - Weijun Deng
- School of Chemical and Environmental Engineering Shanghai Institute of Technology Shanghai P. R. China
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Nikbakht Nasrabadi M, Goli SAH, Sedaghat Doost A, Van der Meeren P. Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes. Int J Biol Macromol 2020; 151:116-123. [PMID: 32070736 DOI: 10.1016/j.ijbiomac.2020.02.149] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 01/26/2023]
Abstract
The formation, characterization, and functionality of hybrid nanoparticles based on linseed bio-macromolecules extracted as linseed protein (LP) and linseed gum (LG) from the remaining meal after oil extraction were investigated. The assembly of bioparticles at different protein to polysaccharide ratios as a function of pH was characterized in terms of absorbance measurements, dynamic light scattering and surface charge. The wettability of the assembled particles as well as the plain LP and LG was also determined. By increasing the LG proportion in the bioparticles, both the size of the particles and their contact angle tended to decrease, whereas their zeta potential became more negative over the whole studied pH range. The formed negatively charged particles at pH 3 with a 50:50 LP to LG ratio and a size of approximately 300 nm were selected and their functional properties (solubility, emulsifying and foaming properties) were compared to the individual biopolymers. The interaction between LG and LP was found to modify the functional properties of native LP especially at and around its isoelectric point. The LP-LG particles could be useful for stabilizing plant-based emulsions and foams.
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Affiliation(s)
- Maryam Nikbakht Nasrabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Ali Sedaghat Doost
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
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Maviah MBJ, Farooq MA, Mavlyanova R, Veroniaina H, Filli MS, Aquib M, Kesse S, Boakye-Yiadom KO, Wang B. Food Protein-Based Nanodelivery Systems for Hydrophobic and Poorly Soluble Compounds. AAPS PharmSciTech 2020; 21:101. [PMID: 32152890 DOI: 10.1208/s12249-020-01641-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Accepted: 02/15/2020] [Indexed: 12/21/2022] Open
Abstract
The hydrophobicity of bioactive molecules poses a considerable problem in the pharmaceutical and the food industry. Using food-based protein nanocarriers is one promising way to deliver hydrophobic molecules. These types of protein possess many functional properties such as surface activity, water-binding capacity, emulsification, foaming, gelation, and antioxidant activity, as well as their incorporation in the food industry as ingredients. Besides, they express low toxicity, are less expensive compared to synthetic polymers, and are biodegradable. This review aims to give a brief overview of the recent studies done using food proteins as colloidal delivery systems for hydrophobic and poorly soluble compounds.
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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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