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Chand M, Chopra R, Talwar B, Homroy S, Singh PK, Dhiman A, Payyunni AW. Unveiling the potential of linseed mucilage, its health benefits, and applications in food packaging. Front Nutr 2024; 11:1334247. [PMID: 38385008 PMCID: PMC10879465 DOI: 10.3389/fnut.2024.1334247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Accepted: 01/04/2024] [Indexed: 02/23/2024] Open
Abstract
Industrial waste products derived from the oil industry often contain valuable substances and elements with great potential. These by-products can be used for various purposes, including as nutrients, bioactive compounds, fuels, and polymers. Linseed mucilage (LM) is one such example of a beneficial by-product obtained from linseed. It possesses favorable chemical and functional properties, depending on its method of extraction. Different pretreatments, such as enzymatic extraction, microwave-assisted extraction, pulse electric field, and ultrasound-assisted extraction, have been explored by various researchers to enhance both the yield and quality of mucilage. Furthermore, LM has exhibited therapeutic effects in the treatment of obesity, diabetes, constipation, hyperlipidemia, cancer, and other lifestyle diseases. Additionally, it demonstrates favorable functional characteristics that make it suitable to be used in bioplastic production. These properties preserve food quality, prolong shelf life, and confer antimicrobial activity. It also has the potential to be used as a packaging material, especially considering the increasing demand for sustainable and biodegradable alternatives to plastics because of their detrimental impact on environmental health. This review primarily focuses on different extraction techniques used for linseed mucilage, its mechanism of action in terms of health benefits, and potential applications in food packaging.
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Affiliation(s)
- Monika Chand
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Binanshu Talwar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Snigdha Homroy
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Priyanka Kumari Singh
- Department of Food and Nutrition and Food Technology, Institute of Home Economics, University of Delhi, New Delhi, India
| | - Aishwarya Dhiman
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Abdul Wahid Payyunni
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
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Bennacef C, Desobry S, Probst L, Desobry-Banon S. Alginate Based Core-Shell Capsules Production through Coextrusion Methods: Recent Applications. Foods 2023; 12:foods12091788. [PMID: 37174326 PMCID: PMC10177967 DOI: 10.3390/foods12091788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/14/2023] [Accepted: 04/19/2023] [Indexed: 05/15/2023] Open
Abstract
Encapsulation is used in various industries to protect active molecules and control the release of the encapsulated materials. One of the structures that can be obtained using coextrusion encapsulation methods is the core-shell capsule. This review focuses on coextrusion encapsulation applications for the preservation of oils and essential oils, probiotics, and other bioactives. This technology isolates actives from the external environment, enhances their stability, and allows their controlled release. Coextrusion offers a valuable means of preserving active molecules by reducing oxidation processes, limiting the evaporation of volatile compounds, isolating some nutrients or drugs with undesired taste, or stabilizing probiotics to increase their shelf life. Being environmentally friendly, coextrusion offers significant application opportunities for the pharmaceutical, food, and agriculture sectors.
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Affiliation(s)
- Chanez Bennacef
- Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandoeuvre-lès-Nancy Cedex, France
- Cookal SAS Company, 19 Avenue de la Meurthe, 54320 Maxéville, France
| | - Stéphane Desobry
- Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandoeuvre-lès-Nancy Cedex, France
| | - Laurent Probst
- Cookal SAS Company, 19 Avenue de la Meurthe, 54320 Maxéville, France
| | - Sylvie Desobry-Banon
- Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandoeuvre-lès-Nancy Cedex, France
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Yuan Y, Yin M, Zhai Q, Chen M. The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation. Crit Rev Food Sci Nutr 2022; 64:2794-2810. [PMID: 36168909 DOI: 10.1080/10408398.2022.2126818] [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
The application of probiotics is limited by the loss of survival due to food processing, storage, and gastrointestinal tract. Encapsulation is a key technology for overcoming these challenges. The review focuses on the latest progress in probiotic encapsulation since 2020, especially precision engineering on microbial surfaces and microbial-mediated role. Currently, the encapsulation materials include polysaccharides and proteins, followed by lipids, which is a traditional mainstream trend, while novel plant extracts and polyphenols are on the rise. Other natural materials and processing by-products are also involved. The encapsulation types are divided into rough multicellular encapsulation, precise single-cell encapsulation, and microbial-mediated encapsulation. Recent emerging techniques include cryomilling, 3D printing, spray-drying with a three-fluid coaxial nozzle, and microfluidic. Encapsulated probiotics applied in food is an upward trend in which "classic probiotic foods" (yogurt, cheese, butter, chocolate, etc.) are dominated, supplemented by "novel probiotic foods" (tea, peanut butter, and various dry-based foods). Future efforts mainly include the effect of novel encapsulation materials on probiotics in the gut, encapsulation strategy oriented by microbial enthusiasm and precise encapsulation, development of novel techniques that consider both cost and efficiency, and co-encapsulation of multiple strains. In conclusion, encapsulation provides a strong impetus for the food application of probiotics.
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Affiliation(s)
- Yongkai Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Ming Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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Zhang J, Chai X, Zhao F, Hou G, Meng Q. Food Applications and Potential Health Benefits of Hawthorn. Foods 2022; 11:foods11182861. [PMID: 36140986 PMCID: PMC9498108 DOI: 10.3390/foods11182861] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/09/2022] [Accepted: 09/12/2022] [Indexed: 11/16/2022] Open
Abstract
Hawthorn (Crataegus) is a plant of the Rosaceae family and is widely grown throughout the world as one of the medicinal and edible plants, known as the “nutritious fruit” due to its richness in bioactive substances. Preparations derived from it are used in the formulation of dietary supplements, functional foods, and pharmaceutical products. Rich in amino acids, minerals, pectin, vitamin C, chlorogenic acid, epicatechol, and choline, hawthorn has a high therapeutic and health value. Many studies have shown that hawthorn has antioxidant, anti-inflammatory, anticancer, anti-cardiovascular disease, and digestive enhancing properties. This is related to its bioactive components such as polyphenols (chlorogenic acid, proanthocyanidin B2, epicatechin), flavonoids (proanthocyanidins, mucoxanthin, quercetin, rutin), and pentacyclic triterpenoids (ursolic acid, hawthornic acid, oleanolic acid), which are also its main chemical constituents. This paper briefly reviews the chemical composition, nutritional value, food applications, and the important biological and pharmacological activities of hawthorn. This will contribute to the development of functional foods or nutraceuticals from hawthorn.
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Affiliation(s)
- Juan Zhang
- Department of Key Laboratory of Molecular Pharmacology and Drug Evaluation, School of Pharmacy, Yantai University, Yantai 264005, China
| | - Xiaoyun Chai
- Department of Organic Chemistry, School of Pharmacy, Naval Medical University, Shanghai 200433, China
- Correspondence: (X.C.); (Q.M.)
| | - Fenglan Zhao
- Department of Key Laboratory of Molecular Pharmacology and Drug Evaluation, School of Pharmacy, Yantai University, Yantai 264005, China
| | - Guige Hou
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China
| | - Qingguo Meng
- Department of Key Laboratory of Molecular Pharmacology and Drug Evaluation, School of Pharmacy, Yantai University, Yantai 264005, China
- Correspondence: (X.C.); (Q.M.)
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Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application. Foods 2022; 11:foods11152304. [PMID: 35954070 PMCID: PMC9368198 DOI: 10.3390/foods11152304] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/15/2023] Open
Abstract
Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.
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How YH, Teo MYM, In LLA, Yeo SK, Pui LP. Development of fermented milk using food-grade recombinant Lactococcus lactis NZ3900. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.07.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Palencia-Argel M, Rodríguez-Villamil H, Bernal-Castro C, Díaz-Moreno C, Fuenmayor CA. Probiotics in anthocyanin-rich fruit beverages: research and development for novel synbiotic products. Crit Rev Food Sci Nutr 2022; 64:110-126. [PMID: 35880471 DOI: 10.1080/10408398.2022.2104806] [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] [Indexed: 11/03/2022]
Abstract
Anthocyanin-rich fruit beverages are of special interest as functional products due to their antioxidant activity, antimicrobial properties against pathogens, and, more recently, evidence of prebiotic potential. The stability and bioactivity of anthocyanins, probiotics, prebiotics, and synbiotics have been extensively documented in beverage models and reviewed separately. This review summarizes the most recent works and methodologies used for the development of probiotic and synbiotic beverages based on anthocyanin-rich fruits with a synergistic perspective. Emphasis is made on key optimization factors and strategies that have allowed probiotic cultures to reach the minimum recommended doses to obtain health benefits at the end of the shelf life. The development of these beverages is limited by the high acidity and high content of phenolic compounds in anthocyanin-rich fruits. However, a proper selection of probiotic strains and strategies for their media adaptation may improve their viability in the beverages. Fermentation increases the viability of the probiotic cultures, improves the safety and stability of the product, and may increase its antioxidant capacity. Moreover, fermentation metabolites may synergistically enhance probiotic health benefits. On the other hand, the inoculation of probiotics without fermentation allows for synbiotic beverages with milder changes in terms of physicochemical and sensory attributes.
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Affiliation(s)
- Marcela Palencia-Argel
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Hawer Rodríguez-Villamil
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Camila Bernal-Castro
- Instituto de Biotecnología (IBUN), Universidad Nacional de Colombia, Bogotá, Bogotá, Colombia
| | - Consuelo Díaz-Moreno
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Carlos Alberto Fuenmayor
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
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A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage. Foods 2022; 11:foods11121677. [PMID: 35741874 PMCID: PMC9223220 DOI: 10.3390/foods11121677] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 05/31/2022] [Accepted: 06/02/2022] [Indexed: 12/15/2022] Open
Abstract
Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed’s hull and is known to possess numerous health benefits such as delayed gastric emptying, reduced serum cholesterol, and improved glycemic control. FM is typically composed of an arabinoxylan (neutral in nature) and a pectic-like material (acidic in nature). Similar to gum arabic, FM exhibits good water-binding capacity and rheological properties (similar functionality); therefore, FM can be used as its replacement in foods. In this review, an overview of methods used for FM extraction and factors influencing the extraction yield were discussed initially. Thereafter, food applications of FM as gelling agent/gel-strengthening agent, structure-forming agent, stabilizing agent, fat replacer, anti-retrogradation agent, prebiotic, encapsulating agent, edible coatings and films/food packaging material, and emulsifier/emulsion stabilizer were included. At the end, some limitations to its wide application and potential solutions were added.
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How Y, Lai K, Pui L, In LL. Co‐extrusion and extrusion microencapsulation: Effect on microencapsulation efficiency, survivability through gastrointestinal digestion and storage. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13985] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Yu‐Hsuan How
- Department of Food Science and Nutrition, Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Ka‐Wai Lai
- Department of Food Science and Nutrition, Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Liew‐Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Lionel Lian‐Aun In
- Department of Biotechnology, Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
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Morsy MK, Morsy OM, Abdelmonem MA, Elsabagh R. Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02758-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractProbiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still a challenge. This study aims to enhance the functional properties of strawberry (Fragaria × ananassa, cultivar Camarosa) nectar and sensory acceptance using novel anthocyanin-colored microencapsulation of Lactobacillus rhamnosus. Four formulations (F1–F4) of coated materials (alginate, whey protein, and pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical properties of microencapsulated probiotics (size, color, efficiency, stability, and survival rate) and quality parameters of nectar (pH, anthocyanin, and sensory acceptability) during 4 weeks of storage at 4 and 25 °C were evaluated. All formulations exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 μm), and proper color (red color). The microencapsulated cells were stable in simulated gastrointestinal and processing conditions (up 7 log10 CFU mL−1) compared to free cells. F4 (alginate 2% + anthocyanin 0.1% + whey protein 2% + pullulan 2% + cocoa butter 1% + L. rhamnosus GG) showed the greatest viability in nectar during storage (6.72 log10 CFU mL−1/4 °C/4 weeks), while a significant decrease in pH (< 2) and anthocyanin (< 60 mg 100 g−1) was observed in nectar-containing free cells. The sensory scores with a difference-preference test as exploratory and preliminary responses revealed that colored probiotic microcapsules enhanced the sensory characters (up to 4 weeks) and commercially accepted (> 80% agreed) of strawberry nectar. Results demonstrated that anthocyanin-colored alginate-whey protein-pullulan matrix had the potential to enhance probiotic viability in functional nectar without negative impact.
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Effect of prebiotics encapsulated with probiotics on encapsulation efficiency, microbead size, and survivability: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01059-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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12
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How Y, Pui L. Survivability of microencapsulated probiotics in nondairy beverages: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15641] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Yuhsuan How
- Department of Food Science with Nutrition, Faculty of Applied Sciences UCSI University Wilayah Persekutuan Kuala Lumpur Malaysia
| | - Liewphing Pui
- Department of Food Science with Nutrition, Faculty of Applied Sciences UCSI University Wilayah Persekutuan Kuala Lumpur Malaysia
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Lai K, How Y, Pui L. Microencapsulation of Lactobacillus rhamnosus GG with flaxseed mucilage using co-extrusion technique. J Microencapsul 2020; 38:134-148. [PMID: 33306440 DOI: 10.1080/02652048.2020.1863490] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
AIM This study aimed to evaluate the protective effect of flaxseed mucilage on the co-extrusion microencapsulation of Lactobacillus rhamnosus GG. METHODS Core flow rate, chitosan coating, and flaxseed mucilage concentration were optimised for the microencapsulation of L. rhamnosus. The microbeads were characterised and evaluated on microencapsulation efficiency and cell released after 6 h of sequential digestion. RESULTS The optimised parameters for the L. rhamnosus microencapsulation were 1.0 mL/min core flow rate, 0.4% (w/v) chitosan coating, and 0.4% (w/v) flaxseed mucilage. The L. rhamnosus microbeads with flaxseed mucilage in core and wall materials had a smooth surface with 781.3 µm diameter, the highest microencapsulation efficiency (98.8% w/w), lowest swelling (5196.7% w/w) and erosion ratio (515.5% w/w), and least cell release (<40% w/w) with 9.31 log10 CFU mL-1 after sequential digestion. CONCLUSIONS This study showed the protective capacity of flaxseed mucilage towards the L. rhamnosus GG during microencapsulation and gastrointestinal environment.
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Affiliation(s)
- Kawai Lai
- Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Yuhsuan How
- Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Liewphing Pui
- Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
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