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Ultrasound-Assisted Encapsulation of Citronella Oil in Alginate/Carrageenan Beads: Characterization and Kinetic Models. CHEMENGINEERING 2023. [DOI: 10.3390/chemengineering7010010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The objective of this research was to investigate the effect of ultrasonication on citronella oil encapsulation using alginate/carrageenan (Alg/Carr) in the presence of sodium dodecyl sulfate (SDS). The functional groups of microparticles were characterized using Fourier transform infrared spectroscopy (FTIR), and the beads’ morphologies were observed using a scanning electron microscope (SEM). The FTIR results showed that the ultrasonication process caused the C-H bonds (1426 cm−1) to break down, resulting in polymer degradation. The SEM results showed that the ultrasonication caused the presence of cavities or pores in the cracked wall and a decrease in the beads’ size. In this study, the use of ultrasound during the encapsulation of citronella oil in Alg/Carr enhanced the encapsulation efficiency up to 95–97%. The kinetic evaluation of the oil release of the beads treated with ultrasound (UTS) showed a higher k1 value of the Ritger–Peppas model than that without ultrasonication (non-UTS), indicating that the oil release rate from the beads was faster. The R/F value from the Peppas–Sahlin model of the beads treated with UTS was smaller than that of the non-UTS model, revealing that the release of bioactive compounds from the UTS-treated beads was diffusion-controlled rather than due to a relaxation mechanism. This study suggests the potential utilization of UTS for controlling the bioactive compound release rate.
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Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications. Foods 2022; 11:foods11192973. [PMID: 36230050 PMCID: PMC9564298 DOI: 10.3390/foods11192973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.
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Premjit Y, Pandhi S, Kumar A, Rai DC, Duary RK, Mahato DK. Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling. Food Res Int 2022; 151:110879. [PMID: 34980409 DOI: 10.1016/j.foodres.2021.110879] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 11/30/2022]
Abstract
Food flavors are volatile compounds that impact the human sensory perception profoundly and find extensive applications in various food products. Because of their volatility and high sensitivity to pH, temperature, oxidation, and external conditions, they require adequate protection to last for a longer duration. Encapsulation plays a critical role in preserving food flavors by enhancing their thermal and oxidative stability, overcoming volatility limitations, and regulating their rapid release with improved bioavailability in food products. The current review focuses on the recent developments in food flavor encapsulation techniques, such as electrospinning/spraying, cyclodextrin inclusion complexes, coacervation, and yeast cell micro-carriers. The review also comprehensively discusses the role of encapsulants in achieving controlled flavor release, the mechanisms involved, and the mathematical modelling for flavor release. Specific well-established nanoencapsulation techniques render better encapsulation efficiency and controlled release of flavor compounds. The review examined specific emerging methods for flavor encapsulation, such as yeast cell encapsulation, which require further exploration and development. This article provides readers with up-to-date information on different encapsulation processes and coating methods used for flavor encapsulation.
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Affiliation(s)
- Yashaswini Premjit
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India.
| | - Arvind Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Dinesh Chandra Rai
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Raj Kumar Duary
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia
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Liu Y, Liang Q, Liu X, Raza H, Ma H, Ren X. Treatment with ultrasound improves the encapsulation efficiency of resveratrol in zein-gum Arabic complex coacervates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112331] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Mousa RMA, Danial AW. Developing quality and safety of cloudy mango juices by gum Arabic encapsulated a droplet of vanillin embedded in mango oil along with ultrasonic for longer shelf‐life. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Rasha M. A. Mousa
- Department of Home Economics Faculty of Specific Education Assiut University Assiut Egypt
- Department of Biochemistry College of Science University of Jeddah Jeddah Saudi Arabia
- University of Jeddah Center for Research and Product Development University of Jeddah Jeddah Saudi Arabia
| | - Amal W. Danial
- Botany and Microbiology Department Faculty of Science Assiut University Assiut Egypt
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Azad AK, Al-Mahmood SMA, Doolaanea AA. Development and Validation of UV-Vis Spectrophotometric Method for Estimation of Black Seeds and Peppermint Oil in Emulsion. ANALYTICAL CHEMISTRY LETTERS 2021; 11:607-617. [DOI: 10.1080/22297928.2021.1933587] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 04/25/2021] [Accepted: 05/18/2021] [Indexed: 09/02/2023]
Affiliation(s)
- Abul Kalam Azad
- Advanced Drug Delivery Laboratory, Department of Pharmaceutical Technology, Faculty of Pharmacy, International Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia
| | | | - Abd Almonem Doolaanea
- Advanced Drug Delivery Laboratory, Department of Pharmaceutical Technology, Faculty of Pharmacy, International Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia
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Potdar SB, Bhanvase BA, Saudagar P, Potoroko I, Sonawane SH. ANN
‐based modelling of peppermint flavour encapsulation process with ultrasound approach. CAN J CHEM ENG 2021. [DOI: 10.1002/cjce.24283] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shital B. Potdar
- Chemical Engineering Department National Institute of Technology Warangal India
| | - Bharat A. Bhanvase
- Department of Chemical Engineering Laxminarayan Institute of Technology, Rashtrasant Tukadoji Maharaj Nagpur University Nagpur India
| | - Prakash Saudagar
- Bio‐technology Department National Institute of Technology Warangal India
| | - Irina Potoroko
- Department of Food and Biotechnology South Ural state University (SUSU) Chelyabinsk Russia
| | - Shirish H. Sonawane
- Chemical Engineering Department National Institute of Technology Warangal India
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Li K, Pan B, Ma L, Miao S, Ji J. Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration. Foods 2020; 9:foods9121878. [PMID: 33348706 PMCID: PMC7766601 DOI: 10.3390/foods9121878] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 11/16/2022] Open
Abstract
The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems.
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Affiliation(s)
- Kaixin Li
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
| | - Bowen Pan
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Lingjun Ma
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, R93 XE12 Co. Cork, Ireland;
| | - Junfu Ji
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence: ; Tel.: +86-10-62737434; Fax: +86-10-6273764518
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Sakai T, Akagi Y, Suzuki H, Irie M, Nakamura T, Sato H, Kawamura I. Structural Characterization of a Cyclodextrin/l-menthol Inclusion Complex in the Solid-state by Solid-state NMR and Vibrational Circular Dichroism. ANAL SCI 2020; 36:1337-1343. [PMID: 32565526 DOI: 10.2116/analsci.20p120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Hydrophobic and volatile flavor molecules can be encapsulated inside cyclodextrins (CyDs). Inclusion complexes are frequently used in solid or dispersed states in preserved food and cosmetics. In this study, the solid-state structures of spray-dried inclusion complexes of l-menthol in α-CyD and β-CyD were analyzed using 13C solid-state NMR and vibrational circular dichroism (VCD). The NMR signals of l-menthol and CyDs were identified in the physical mixture and the l-menthol inclusion complex of α- and β-CyD. The NMR signal of the isopropyl-methyl group of menthol in the α-CyD inclusion complex exhibited a large low-field shift, which suggested a steric hindrance between menthol and α-CyD. VCD exhibited specific changes in the intensity of bands corresponding to C-C vibrations in α-CyD and O-C stretching vibrations in l-menthol. Our results indicated that l-menthol specifically fitted the narrow space within α-CyD. The combined solid-state NMR and VCD analysis provided structural insights into the flavor inclusion complex in the solid-state.
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Affiliation(s)
| | | | | | - Mitsuki Irie
- Graduate School of Engineering Science, Yokohama National University
| | | | - Hisako Sato
- Graduate School of Science and Engineering, Ehime University
| | - Izuru Kawamura
- Graduate School of Engineering Science, Yokohama National University
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