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Ijod G, Nawawi NIM, Anwar F, Rahim MHA, Ismail-Fitry MR, Adzahan NM, Azman EM. Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review. Food Sci Biotechnol 2024; 33:2673-2698. [PMID: 39184986 PMCID: PMC11339212 DOI: 10.1007/s10068-024-01603-2] [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: 01/12/2024] [Revised: 04/15/2024] [Accepted: 05/10/2024] [Indexed: 08/27/2024] Open
Abstract
Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits. However, their application in functional foods and nutraceuticals is often compromised by their low stability to heat, oxygen, enzymes, light, pH changes, and solubility issues. Spray drying has emerged as an effective microencapsulation technique to enhance the shelf life, quality, and stability of ACNs. This manuscript reviews the latest scientific developments in spray drying microencapsulation of ACNs-rich fruit extracts. Process optimization and the stability and physicochemical properties of the spray-dried, microencapsulated ACNs-rich powders are discussed. This review also covers functional food and nutraceutical applications and introduces novel encapsulation methods, such as freeze-drying, supercritical carbon dioxide (SC-CO2), coacervation, drum drying, and electrospraying, highlighting their potential in improving the utility of ACNs-rich fruit extracts.
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Affiliation(s)
- Giroon Ijod
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Nur Izzati Mohamed Nawawi
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Farooq Anwar
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
- Institute of Chemistry, University of Sargodha, Sargodha, 40100 Pakistan
| | - Muhamad Hafiz Abd Rahim
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
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Deng Y, Liu G, Zhang H, Zhou P, Tang X, Li P, Zhao Z, Zhang Y, Wang Z, Wei Z, Zhang M. Effects of wall materials on the physicochemical properties of spray-dried bitter gourd (Momordica charantia L.) powders. NPJ Sci Food 2024; 8:37. [PMID: 38902297 PMCID: PMC11190200 DOI: 10.1038/s41538-024-00278-7] [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: 05/16/2023] [Accepted: 06/14/2024] [Indexed: 06/22/2024] Open
Abstract
Bitter gourd has numerous health-promoting effects on the human body. However, its use has been greatly limited due to its poor acceptance by consumers, resulting from its strong bitterness. This study investigated the effects of five wall materials, namely, soybean protein isolate, gum arabic, maltodextrin, resistant starch, and a soybean lecithin calcium caseinate mixture, on the physicochemical properties of spray-dried bitter gourd powders. The results showed that all five wall materials reduced the moisture content, water activity, browning degree, agglomeration, and bitterness of the spray-dried bitter gourd powder. Maltodextrin was found to be the most effective at reducing water activity, while soybean protein isolate was best at protecting the colour, and the soybean lecithin calcium caseinate mixture was best at reducing hygroscopicity and masking bitterness. Additionally, all five wall materials improved the preservation of flavonoids, saponins, and vitamin C, with soybean protein isolate being the most effective in improving the total flavonoid retention ratio and the soybean lecithin calcium caseinate mixture being the best in improving the retention ratios of total saponins and vitamin C. The spray-dried bitter gourd powder prepared with soybean protein isolate had the highest antioxidant activity and α-glucosidase inhibitory activity. These results are significant for understanding the relationship between wall materials and the physicochemical properties of spray-dried powder. Additionally, these materials provide bitter gourd product manufacturers with useful guidance for producing high-quality products. Furthermore, the results could provide useful insights for processing fruits with similar product characteristics, thus contributing to the enrichment of food processing knowledge.
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Affiliation(s)
- Yuanyuan Deng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Guang Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Huimin Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Pengfei Zhou
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Xiaojun Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Ping Li
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Zhihao Zhao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Yan Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Zhangying Wang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, 510640, China
| | - Zhencheng Wei
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China.
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China.
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3
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Nguyen CT, Nguyen Di K, Phan HC, Kha TC, Nguyen HC. Microencapsulation of noni fruit extract using gum arabic and maltodextrin - Optimization, stability and efficiency. Int J Biol Macromol 2024; 269:132217. [PMID: 38729491 DOI: 10.1016/j.ijbiomac.2024.132217] [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: 02/02/2024] [Revised: 04/28/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
Noni fruit (Morinda citrifolia L.) has many health-supporting compounds, but its biological extracts need protection against environmental impacts for stability and efficiency. To address this, microencapsulation is an advanced technology in food applications that require optimization of coating component and temperature regime. Gum arabic (GA) and maltodextrin (MD) were suitably combined at 2:1 ratio, which showed good and stable structure as well as successful microencapsulation efficiency of the enzymatic-ultrasonic assisted noni extract. A coating density of 20 % for the GA:MD formula was with highest performance. The heat setting of spray drying was optimized at 175 and 82 °C for inlet and outlet, respectively using response surface methodology with experimental validation of maximized TFC and TSC at 88.3 and 90.3 %, respectively. Noni microencapsulated powder was assessed via a series of reliably advanced techniques such as microscopy, spectrophotometry, diffraction, and calorimetry for structural properties. Noni powder was additionally tested for storage stability, heat exposure stability, and release efficiency in pH condition and in vitro digestive tract. Promising results were obtained with at least one year storage stability, better microcapsule stability at 60 and 100 °C, quite good release at pH 7.4, and suitable release efficiency in digestive tract simulation. These properties of microencapsulated noni powder open further scalability potential and various industrial applications.
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Affiliation(s)
- Cong Thanh Nguyen
- Faculty of Technology, Dong Nai Technology University, Bien Hoa City, Vietnam.
| | - Khanh Nguyen Di
- Faculty of Health Sciences, Dong Nai Technology University, Bien Hoa City, Vietnam
| | - Hoang Cong Phan
- Faculty of Health Sciences, Dong Nai Technology University, Bien Hoa City, Vietnam
| | - Tuyen Chan Kha
- Faculty of Chemical Engineering and Food Technology, Nong Lam University Ho Chi Minh City, Thu Duc, Ho Chi Minh City, Vietnam.
| | - Hung Canh Nguyen
- Southern Military Institute of Preventive Medicine, Go Vap, Ho Chi Minh City, Vietnam
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Ali A, Wan C, Lin M, Flint-Garcia S, Vardhanabhuti B, Somavat P. Microencapsulation of highly concentrated polyphenolic compounds from purple corn pericarp by spray-drying with various biomacromolecules. Int J Biol Macromol 2024; 272:132938. [PMID: 38848831 DOI: 10.1016/j.ijbiomac.2024.132938] [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: 01/19/2024] [Revised: 05/25/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
Colored corn pericarp contains unusually high amounts of industrially valuable phytochemicals, such as anthocyanins, flavanols, flavonoids, and phenolic acids. Polyphenols were extracted in an aqueous solution and spray-dried to produce microencapsulates using four carrier materials, namely, maltodextrin (MD), gum arabic (GA), methylcellulose (MC), and skim milk powder (SMP) at three concentrations (1, 2, and 3 %, respectively). The encapsulates were evaluated for their polyphenolic contents using spectrophotometric techniques and HPLC analyses, and their antioxidant properties were evaluated using four different assays. The physicochemical properties of encapsulates were analyzed by measuring the zeta potential (ZP), particle size distribution, water solubility index (WSI), water absorption index (WAI), and color parameters. Structural and thermal properties were evaluated using Fourier transform infrared spectroscopy (FTIR), optical profilometry, and differential scanning calorimetry (DSC) analyses. Comparative analysis of structural characteristics, particle size distribution, zeta potential, WSI, WAI, and aw of the samples confirmed the successful formulation of encapsulates. The microencapsulates embedded with 1 % concentrations of MD, MC, GA, or SMP retained polyphenolic compounds and exhibited noteworthy antioxidant properties. The samples encapsulated with GA or MD (1 %) demonstrated superior physicochemical, color, and thermal properties. Comprehensive metabolomic analysis confirmed the presence of 38 phytochemicals in extracts validating the spray-drying process.
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Affiliation(s)
- Ahmad Ali
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Caixia Wan
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Sherry Flint-Garcia
- United States Department of Agriculture, Agricultural Research Service, Plant Genetics Research Unit, Columbia, MO 65211, United States of America.
| | - Bongkosh Vardhanabhuti
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Pavel Somavat
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America; Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
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5
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Mohammadi F, Dikpati A, Bertrand N, Rudkowska I. Encapsulation of conjugated linoleic acid and ruminant trans fatty acids to study the prevention of metabolic syndrome-a review. Nutr Rev 2024; 82:262-276. [PMID: 37221703 DOI: 10.1093/nutrit/nuad047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/25/2023] Open
Abstract
Studies have reported the potential benefits of consuming conjugated linoleic acid (CLA) and ruminant trans fatty acids (R-TFAs) in reducing the risk factors of metabolic syndrome (MetS). In addition, encapsulation of CLA and R-TFAs may improve their oral delivery and further decrease the risk factors of MetS. The objectives of this review were (1) to discuss the advantages of encapsulation; (2) to compare the materials and techniques used for encapsulating CLA and R-TFAs; and (3) to review the effects of encapsulated vs non-encapsulated CLA and R-TFAs on MetS risk factors. Examination of papers citing micro- and nano-encapsulation methods used in food sciences, as well as the effects of encapsulated vs non-encapsulated CLA and R-TFAs, was conducted using the PubMed database. A total of 84 papers were examined; of these, 18 studies were selected that contained information on the effects of encapsulated CLA and R-TFAs. The 18 studies that described encapsulation of CLA or R-TFAs indicated that micro- or nano-encapsulation processes stabilized CLA and prevented oxidation. CLA was mainly encapsulated using carbohydrates or proteins. So far, oil-in-water emulsification followed by spray-drying were the frequently used techniques for encapsulation of CLA. Further, 4 studies investigated the effects of encapsulated CLA on MetS risk factors compared with non-encapsulated CLA. A limited number of studies investigated the encapsulation of R-TFAs. The effects of encapsulated CLA or R-TFAs on the risk factors for MetS remain understudied; thus, additional studies comparing the effects of encapsulated and non-encapsulated CLA or R-TFAs are needed.
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Affiliation(s)
- Farzad Mohammadi
- Department of Kinesiology, Faculty of Medicine, Université Laval, Québec City, Québec, Canada
- Endocrinology and Nephrology Unit, CHU de Québec-Université Laval Research Center, Québec City, Québec, Canada
| | - Amrita Dikpati
- Endocrinology and Nephrology Unit, CHU de Québec-Université Laval Research Center, Québec City, Québec, Canada
- Faculty of Pharmacy, Pavillon Ferdinand-Vandry, Université Laval, Québec City, Québec, Canada
| | - Nicolas Bertrand
- Endocrinology and Nephrology Unit, CHU de Québec-Université Laval Research Center, Québec City, Québec, Canada
- Faculty of Pharmacy, Pavillon Ferdinand-Vandry, Université Laval, Québec City, Québec, Canada
| | - Iwona Rudkowska
- Department of Kinesiology, Faculty of Medicine, Université Laval, Québec City, Québec, Canada
- Endocrinology and Nephrology Unit, CHU de Québec-Université Laval Research Center, Québec City, Québec, Canada
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Polanía AM, Ramírez C, Londoño L, Bolívar G, Aguilar CN. Encapsulation of Pineapple Peel Extracts by Ionotropic Gelation Using Corn Starch, Weissella confusa Exopolysaccharide, and Sodium Alginate as Wall Materials. Foods 2023; 12:2943. [PMID: 37569212 PMCID: PMC10418400 DOI: 10.3390/foods12152943] [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: 07/19/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
Phenolic compounds that are present in pineapple by-products offer many health benefits to the consumer; however, they are unstable to many environmental factors. For this reason, encapsulation is ideal for preserving their beneficial effects. In this work, extracts were obtained by the combined method of solid-state fermentation with Rhizopus oryzae and ultrasound. After this process, the encapsulation process was performed by ionotropic gelation using corn starch, sodium alginate, and Weissella confusa exopolysaccharide as wall material. The encapsulates produced presented a moisture content between 7.10 and 10.45% (w.b), a solubility of 53.06 ± 0.54%, and a wettability of 31.46 ± 2.02 s. The total phenolic content (TPC), antioxidant capacity of DPPH, and ABTS of the encapsulates were also determined, finding 232.55 ± 2.07 mg GAE/g d.m for TPC, 45.64 ± 0.9 µm Trolox/mg GAE for DPPH, and 51.69 ± 1.08 µm Trolox/mg GAE for ABTS. Additionally, ultrahigh performance liquid chromatography (UHPLC) analysis allowed us to identify and quantify six bioactive compounds: rosmarinic acid, caffeic acid, p-coumaric acid, ferulic acid, gallic acid, and quercetin. According to the above, using ionotropic gelation, it was possible to obtain microencapsulates containing bioactive compounds from pineapple peel extracts, which may have applications in the development of functional foods.
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Affiliation(s)
- Anna María Polanía
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Cristina Ramírez
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Liliana Londoño
- BIOTICS Group, School of Basic Sciences, Technology and Engineering, Universidad Nacional Abierta y a Distancia—UNAD, Palmira 763531, Colombia;
| | - German Bolívar
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Cristobal Noe Aguilar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
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Vareltzis P, Stergiou A, Kalinderi K, Chamilaki M. Antioxidant Potential of Spray- and Freeze-Dried Extract from Oregano Processing Wastes, Using an Optimized Ultrasound-Assisted Method. Foods 2023; 12:2628. [PMID: 37444366 DOI: 10.3390/foods12132628] [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: 06/19/2023] [Revised: 06/28/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
Origanum vulgare is recognized worldwide for its numerous applications, in the food industry and beyond. However, the extraction of its essential oils generates a significant amount of waste. The aim of this research was to achieve the valorization of solid waste from oregano hydro-distillation, by (i) optimizing the ultrasound extraction of antioxidants, (ii) evaluating the effect of spray and freeze drying on the extract's physicochemical properties, and (iii) characterizing the obtained powder by its antioxidant capacity. A central composite design of experiments was used to optimize the sample/solvent ratio, ethanol/water ratio, and extraction time. The extract was analyzed for its antioxidant potential by determining the percentage of DPPH inhibition, FRAP, and total phenolic content (TPC). The GAB model best fit the data for the moisture sorption isotherm of the resulting powder. The antioxidant activity of the powders was tested in a ground-beef food system. The TPC was maximized at times longer than 58 min, a sample/solvent ratio between 0.058 and 0.078, and a ratio of ethanol/water around 1. Neither drying method significantly affected the antioxidant properties of the extract, even though the resulting powders from each showed a different morphology (determined using SEM). Encapsulation with maltodextrin protected the spray-dried extract during a 6-month storage period. Powders from both drying methods equally retarded lipid oxidation, and were comparable to the synthetic antioxidant BHT. It is concluded that oregano processing waste is a potent source of antioxidants, and that its dried extract, via an ultrasound-assisted process, can potentially be used as a natural alternative to synthetic antioxidants.
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Affiliation(s)
- Patroklos Vareltzis
- Laboratory of Food and Agricultural Industry Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Aggelos Stergiou
- Laboratory of Food and Agricultural Industry Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Kallirhoe Kalinderi
- Laboratory of Medical Biology-Genetics, School of Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Maria Chamilaki
- Laboratory of Food and Agricultural Industry Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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Medfai W, Oueslati I, Dumas E, Harzalli Z, Viton C, Mhamdi R, Gharsallaoui A. Physicochemical and Biological Characterization of Encapsulated Olive Leaf Extracts for Food Preservation. Antibiotics (Basel) 2023; 12:987. [PMID: 37370306 DOI: 10.3390/antibiotics12060987] [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: 04/30/2023] [Revised: 05/24/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
Phenolic compounds in olive leaves have an excellent antioxidant activity and good antimicrobial properties. These bioactive molecules have beneficial properties for health, arousing great scientific and commercial interest. This study reports lyophilized olive leaf extracts (OLE) encapsulated by spray-drying using maltodextrins, maltodextrins-pectin and maltodextrins-gum Arabic as encapsulating agents. Lyophilized OLE were collected from two varieties cultivated in a harsh pedo-climatic conditions of the arid region of Tunisia. The effects of the genetic factor and the different encapsulating agents on the physicochemical properties of microcapsules and their behavior during storage, as well as their antimicrobial activities, were studied. Microcapsules successfully passed heat treatment and storage conditions and their antimicrobial activities were preserved. The encapsulating agent combination improved the encapsulation efficiency and the product yield in Zarrazi variety compared to Dhokar one. In addition, Dhokar variety microparticles showed the best heat stability at 4 and 25 °C after 90 days of storage and the higher inhibition percent against bacteria. The results of the present study evidenced that the best conditions for OLE encapsulation were obtained when the maltodextrins-pectin and maltodextrins-gum Arabic were combined to form a hybrid coating material.
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Affiliation(s)
- Wafa Medfai
- Centre of Biotechnology of Borj-Cedria, LR15CBBC05, Laboratory of Olive Biotechnology, Hammam-Lif 2050, Tunisia
- Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunis 2092, Tunisia
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France
| | - Imen Oueslati
- Centre of Biotechnology of Borj-Cedria, LR15CBBC05, Laboratory of Olive Biotechnology, Hammam-Lif 2050, Tunisia
| | - Emilie Dumas
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France
| | - Zina Harzalli
- Centre of Biotechnology of Borj-Cedria, LR15CBBC05, Laboratory of Olive Biotechnology, Hammam-Lif 2050, Tunisia
- Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunis 2092, Tunisia
| | - Christophe Viton
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, IMP UMR 5223, 15 Bd André Latarjet, 69100 Villeurbanne, France
| | - Ridha Mhamdi
- Centre of Biotechnology of Borj-Cedria, LR15CBBC05, Laboratory of Olive Biotechnology, Hammam-Lif 2050, Tunisia
| | - Adem Gharsallaoui
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France
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Mousavi RS, Nateghi L, Soltani M, Asgarpanah J. Innovative UF-white cheese fortified with Ganoderma lucidum extract: antioxidant capacity, proteolysis, microstructure and sensory characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01732-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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10
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Effect of Maltodextrin, Arabic Gum, and Beetroot Juice Concentration on the Powder Properties of Spray-Dried Beetroot-Skim Milk Mixtures. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
Milk products are widely consumed as a beverage and used as the main ingredient in many food applications. Beetroot is suitable as an ingredient for the natural red color in food products. Color stability of natural colorants is mainly affected by mixtures of materials and temperatures. The effect of beetroot juice concentration and types of carrier agents on the physical properties of the red-colored skim-milk powder and rehydrated powder at different temperatures were studied. Beet juice concentration significantly affects the redness (a*) and lightness (L*) of skim milk in both powders and reconstituted forms. Powder with mixtures of maltodextrin and Arabic gum showed better retention of redness, high solubility, low moisture content, water activity, and less hygroscopic. The finding from this study may benefit food product development, beverage, and confectionery in the food industry.
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Gayathry KS, John JA. A comprehensive review on bitter gourd (Momordica charantia L.) as a gold mine of functional bioactive components for therapeutic foods. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00089-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractBitter gourd is a tropical wine grown mainly in India, China and South East Asia. The plant is cultivated mainly for its fruit part which is edible. Bitter gourd is unaccepted widely due to its bitter taste. Nevertheless, the fruit is a source of several key nutrients. The plant, as a whole contains, more than 60 phyto-medicines that are active against more than 30 diseases, including cancer and diabetes. Currently, the incorporation of the bioactive compounds isolated from bitter gourd into functional foods and beverages finds a new horizon. Nanoencapsulation and novel green extraction methods can be employed to improve the yield and quality of extracted compounds and their stability while incorporation into food products. The present review is an attempt to throw light to nutritional aspects, various bioactive compounds present and important nutraceutical properties of the bitter gourd plant in detail.
Graphical Abstract
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12
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Huang CY, Cheng YH, Chen SD. Hot Air-Assisted Radio Frequency (HARF) Drying on Wild Bitter Gourd Extract. Foods 2022; 11:foods11081173. [PMID: 35454760 PMCID: PMC9025949 DOI: 10.3390/foods11081173] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/15/2022] [Accepted: 04/16/2022] [Indexed: 02/05/2023] Open
Abstract
Wild bitter gourd (Momordica charantia L. var. abbreviata S.) is a kind of Chinese herbal medicine and is also a vegetable and fruit that people eat daily. Wild bitter gourd has many bioactive components, such as saponin, polysaccharide, and protein, and the extract is used to adjust blood sugar in patients with diabetes. The objective of this study was to investigate simultaneous hot air-assisted radio frequency (HARF) drying and pasteurization for bitter gourd extract, and then to evaluate its effects on blood sugar of type II diabetic mice. The results showed that the solid–liquid ratio of the wild bitter gourd powder to water was 1:10 and it was extracted using focused ultrasonic extraction (FUE) for only 10 min with 70 °C water. Then, 1 kg of concentrated bitter gourd extract was mixed with soybean fiber powder at a ratio of 2:1.1. It was dried by HARF, and the temperature of the sample could reach above 80 °C in only 12 min to simultaneously reduce moisture content (wet basis) from 58% to 15% and achieve a pasteurization effect to significantly reduce the total bacterial and mold counts. Type II diabetic mice induced by nicotinamide and streptozocin (STZ) for two weeks and then were fed four-week feeds containing 5% RF-dried wild gourd extract did not raise fasting blood glucose. Therefore, the dried powder of wild bitter gourd extracts by HARF drying had a hypoglycemic effect.
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Affiliation(s)
- Chang-Yi Huang
- Department of Biotechnology and Animal Science, National Ilan University, Number 1, Section 1, Shen-Lung Road, Yilan City 26041, Taiwan;
| | - Yu-Huang Cheng
- Department of Food Science, National Ilan University, Number 1, Section 1, Shen-Lung Road, Yilan City 26041, Taiwan;
| | - Su-Der Chen
- Department of Food Science, National Ilan University, Number 1, Section 1, Shen-Lung Road, Yilan City 26041, Taiwan;
- Correspondence: ; Tel.: +886-920518028; Fax: +886-39351892
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Preservation of Mimosa tenuiflora Antiaflatoxigenic Activity Using Microencapsulation by Spray-Drying. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27020496. [PMID: 35056811 PMCID: PMC8779151 DOI: 10.3390/molecules27020496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/10/2022] [Accepted: 01/12/2022] [Indexed: 11/17/2022]
Abstract
Mimosa tenuiflora aqueous extract (MAE) is rich in phenolic compounds. Among them, condensed tannins have been demonstrated to exhibit a strong antioxidant and antiaflatoxin B1 activities in Aspergillus flavus. Since antioxidant capacity can change with time due to environmental interactions, this study aimed to evaluate the ability of encapsulation by spray-drying of Mimosa tenuiflora aqueous extract to preserve their biological activities through storage. A dry formulation may also facilitate transportation and uses. For that, three different wall materials were used and compared for their efficiency. Total phenolic content, antioxidant activity, antifungal and antiaflatoxin activities were measured after the production of the microparticles and after one year of storage at room temperature. These results confirmed that encapsulation by spray-drying using polysaccharide wall materials is able to preserve antiaflatoxin activity of Mimosa tenuiflora extract better than freezing.
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Nguyen VT, Tran AX, Le VAT. Microencapsulation of phenolic-enriched extract from cocoa pod husk (Theobroma cacao L.). POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.03.033] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Shaygannia S, Eshaghi MR, Fazel M, Hashemiravan M. The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise. Prev Nutr Food Sci 2021; 26:82-91. [PMID: 33859963 PMCID: PMC8027048 DOI: 10.3746/pnf.2021.26.1.82] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 10/15/2020] [Accepted: 10/15/2020] [Indexed: 11/30/2022] Open
Abstract
Natural preservatives with high level of phenolic compounds, antioxidants and antimicrobial activities are used in mayonnaise to improve quality and safety due to their potential health benefits. Application of these compounds in production processes highlights many difficulties due to instability of their physical and chemical properties. Microencapsulation is used to address these restrictions. In this study, phenolic compounds from lemon waste were encapsulated with Persian gum (PG) and basil seed gum (BSG) as coating materials at different ratios (0:1, 1:0, and 1:1) at 15% (w/w) total biopolymer. We confirmed microencapsulation by scanning electron microscopy, and evaluate phenolic content, antioxidant activity, encapsulation efficiency, morphology, water solubility indexes, and water absorption indexes. Sample mayonnaise was prepared using microencapsulated polyphenols from lemon waste and extract (1,000 ppm of concentration), and control samples without extracts or microcapsules. All samples were subjected to chemical (measuring the peroxide, thiobarbituric acid, acidity, and color) and microbial (total count of microorganisms and Escherichia coli) analysis during 30 days of storage. BSG samples exhibited the highest antioxidant activity (61.19%) and encapsulation efficiency (70.72%), and PG/BSG microcapsules had the highest capability to prevent oxidative deterioration during storage. Addition of microcapsules led to increases in parameter b* and decreases in parameters a* and L*. In general, PG/BSG microcapsules were considered optimal samples for production of mayonnaise, since they prevented mayonnaise deterioration and exhibited antioxidant and antimicrobial properties.
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Affiliation(s)
- Shima Shaygannia
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
| | - Mohammad Reza Eshaghi
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
| | - Mohammad Fazel
- Department of Food Science and Technology, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan 81595-158, Iran
| | - Mahnaz Hashemiravan
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
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Jamdar F, Ali Mortazavi S, Reza Saiedi Asl M, Sharifi A. Physicochemical properties and enzymatic activity of wheat germ extract microencapsulated with spray and freeze drying. Food Sci Nutr 2021; 9:1192-1201. [PMID: 33598203 PMCID: PMC7866571 DOI: 10.1002/fsn3.2104] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 12/15/2020] [Accepted: 12/21/2020] [Indexed: 11/21/2022] Open
Abstract
Wheat germ is produced as a by-product during wheat milling operations and is a relatively inexpensive protein source that, in spite of its exclusive nutritional properties, is mostly used for animal feed formulation and has limited use in the food industry. In this study, wheat germ extract (WGE) was microencapsulated by spray and freeze drying and with different ratios of maltodextrin to whey protein concentrate (M-W) as the coating material and then physicochemical properties of the microcapsules were evaluated. Results showed decreased moisture content and increased solubility, lipase activity, acid phosphatase activity, and both lipase and acid phosphatase microencapsulation efficiency with increasing M-W ratios in both drying methods. The M-W ratios had no significant effects on the DPPH free radical scavenging activity in both methods. With increasing M-W ratios, particle size decreased and bulk density increased in the spray drying method, while particle size increased and bulk density decreased in the freeze drying method. Spray drying elevated solubility, DPPH free radical scavenging activity, lipase activity, acid phosphatase activity, and both lipase and acid phosphatase microencapsulation efficiency, in comparison with the freeze drying method.
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Affiliation(s)
- Fahimeh Jamdar
- Department of Food Science and TechnologySabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Seyed Ali Mortazavi
- Department of Food Science & TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | | | - Akram Sharifi
- Department of Food Science and TechnologyFaculty of Industrial and Mechanical EngineeringQazvin BranchIslamic Azad UniversityQazvinIran
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Phenolic compounds and antioxidant activities of lemon wastes affected by microencapsulation using coatings of Arabic, Persian, and basil seed gums. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00732-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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18
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Xu S, Tang Z, Liu H, Wang M, Sun J, Song Z, Cui C, Sun C, Liu S, Wang Z, Yu J. Microencapsulation of sea buckthorn ( Hippophae rhamnoides L.) pulp oil by spray drying. Food Sci Nutr 2020; 8:5785-5797. [PMID: 33282231 PMCID: PMC7684620 DOI: 10.1002/fsn3.1828] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 07/01/2020] [Accepted: 07/24/2020] [Indexed: 02/06/2023] Open
Abstract
The aim of this work was to encapsulate sea buckthorn (Hippophae rhamnoides L.) pulp oil (SBPO) by spray drying. Gum Arabic (GA) and maltodextrins (MD) were used as wall materials. The effects of several factors, including GA to MD ratio, total solids content of emulsion, wall to core ratio, and inlet air temperature, on the microencapsulation efficiency (ME) were investigated. The optimization of operation conditions was realized by response surface methodology (RSM). The optimal conditions were as follows: GA to MD ratio 2.38, total solids content 39%, wall to core ratio 5.33, and inlet air temperature 154°C. Under the optimal conditions, the ME of SBPO microcapsules was 94.96 ± 1.42%. The physicochemical properties of microcapsules were also invested. SBPO microcapsules obtained had low water activity, low moisture content, high water solubility, and high bulk density. For the morphological characteristics, cracks and pores were not observed in most microcapsules, which was beneficial for the protection of ingredients in microcapsules. The particle size of SBPO microcapsules ranged from 0.01 to 5 μm, and the mean diameter d 4,3 was 2.55 μm. The analysis results of fourier transform infrared spectroscopy (FTIR) informed the presence of SBPO in microcapsules. There were no significant differences in the content of the main fatty acids in SBPO before and after spray drying. The results of oxidative stability showed that the microencapsulation by spray drying could effectively protect SBPO from oxidation and extend the shelf life of SBPO.
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Affiliation(s)
- Sining Xu
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationShaanxi University of Chinese MedicineXianyangChina
- Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation ResearchXianyangChina
| | - Zhishu Tang
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationShaanxi University of Chinese MedicineXianyangChina
- Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation ResearchXianyangChina
| | - Hongbo Liu
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationShaanxi University of Chinese MedicineXianyangChina
- Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation ResearchXianyangChina
| | - Mei Wang
- Affiliated Hospital, Shaanxi University of Chinese MedicineXianyangChina
| | - Jing Sun
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationShaanxi University of Chinese MedicineXianyangChina
- Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation ResearchXianyangChina
| | - Zhongxing Song
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationShaanxi University of Chinese MedicineXianyangChina
- Shaanxi Xingshengde Pharmaceutical Limited Liability CompanyTongchuanChina
| | - Chunli Cui
- College of PharmacyShaanxi University of Chinese MedicineXianyangChina
| | - Chen Sun
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationShaanxi University of Chinese MedicineXianyangChina
- Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation ResearchXianyangChina
| | - Shijun Liu
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationShaanxi University of Chinese MedicineXianyangChina
- Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation ResearchXianyangChina
| | - Zheng Wang
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationShaanxi University of Chinese MedicineXianyangChina
- Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation ResearchXianyangChina
| | - Jingao Yu
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationShaanxi University of Chinese MedicineXianyangChina
- Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation ResearchXianyangChina
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Encapsulation of Momordica Charantia Linn. (bitter gourd) juice by spray dying technique. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00599-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Rezaei Savadkouhi N, Ariaii P, Charmchian Langerodi M. The effect of encapsulated plant extract of hyssop ( Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil. Food Sci Nutr 2020; 8:1264-1271. [PMID: 32148832 PMCID: PMC7020334 DOI: 10.1002/fsn3.1415] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 12/19/2019] [Accepted: 12/21/2019] [Indexed: 02/06/2023] Open
Abstract
The aim of this study was to investigate the effect of encapsulation method on antioxidant properties of Hyssop (Hyssopus Officinalis L.) extract. The extracts of the Hyssop were obtained by ultrasound assisted techniques, and the amount of phenolic compounds was 117.43 ± 9.22 (mg of gallic acid per 100 g of extract). The antioxidant activity of extracts in concentrations of 100, 200, 300, and 400 ppm was measured using DPPH free radical scavenging method and compared with 100 ppm of TBHQ synthetic antioxidants. The results showed that by increasing in concentration of the extract, the antioxidant activity of the extract increased. The Lepidium perfoliatum seed gum and Orchis mascula were chosen as coating material. Encapsulation was performed by emulsion production method. The antioxidant effects of nanocapsules in oil during 40 days of storage at 60°C were measured, which increased the oxidation of oil over time. The lowest amount of oil oxidation during storage compared to control samples was observed in samples containing nano encapsulated Hyssop extract due to reducing in release rate of the extract during storage and more protection of the extract. The results of this study suggest that encapsulation is an effective way to increase the antioxidant activity of the extract and could be increased the shelf life of edible oils with natural antioxidants.
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Affiliation(s)
| | - Peiman Ariaii
- Department of Food Science and TechnologyAyatollah Amoli BranchIslamic Azad UniversityAmolIran
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Šturm L, Osojnik Črnivec IG, Istenič K, Ota A, Megušar P, Slukan A, Humar M, Levic S, Nedović V, Kopinč R, Deželak M, Pereyra Gonzales A, Poklar Ulrih N. Encapsulation of non-dewaxed propolis by freeze-drying and spray-drying using gum Arabic, maltodextrin and inulin as coating materials. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.05.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Pudziuvelyte L, Marksa M, Jakstas V, Ivanauskas L, Kopustinskiene DM, Bernatoniene J. Microencapsulation of Elsholtzia ciliata Herb Ethanolic Extract by Spray-Drying: Impact of Resistant-Maltodextrin Complemented with Sodium Caseinate, Skim Milk, and Beta-Cyclodextrin on the Quality of Spray-Dried Powders. Molecules 2019; 24:molecules24081461. [PMID: 31013876 PMCID: PMC6515367 DOI: 10.3390/molecules24081461] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 04/11/2019] [Accepted: 04/12/2019] [Indexed: 12/30/2022] Open
Abstract
Spray-drying is the most popular encapsulation method used for the stabilization and protection of biologically active compounds from various environmental conditions, such as oxidation, moisture, pH, and temperature. Spray-drying increases the bioavailability of the natural active compounds and improves the solubility of low-soluble compounds. The aim of this work was to study the effects of different wall materials and optimize wall material solution's composition on physicochemical properties of microcapsules loaded with phenolics, extract rich in volatile compounds and essential oil from Elsholtzia ciliata herb. For encapsulation of elsholtzia and dehydroelsholtzia ketones, more suitable wall materials were used-beta-cyclodextrin and sodium caseinate. Four phenolics-sodium caseinate, skim milk, beta-cyclodextrin, and resistant-maltodextrin-were used. A D-optimal mixture composition design was used to evaluate the effect of wall material solution's composition using sodium caseinate (0.5-1 g), skim milk (6-10 g), resistant-maltodextrin (8-12 g), and beta-cyclodextrin (0.5-1 g) for the encapsulation efficiency, drying yield, and physicochemical properties. The optimal mixture composition was 0.54 g of sodium caseinate, 10 g of skim milk, 8.96 g of resistant-maltodextrin, and 0.5 g of beta-cyclodextrin. These encapsulating agents had a good performance in the microencapsulation of E. ciliata ethanolic extracts by the spray-drying technique. It is proven that the produced microparticles have a good potential to be included in various pharmaceutical forms or food supplements.
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Affiliation(s)
- Lauryna Pudziuvelyte
- Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, Kaunas LT-50161, Lithuania.
- Department of Drug Technology and Social Pharmacy, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, Kaunas LT-50161, Lithuania.
| | - Mindaugas Marksa
- Department of Analytical and Toxicological Chemistry, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, Kaunas LT-50161, Lithuania.
| | - Valdas Jakstas
- Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, Kaunas LT-50161, Lithuania.
- Department of Pharmacognosy Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, Kaunas LT-50161, Lithuania.
| | - Liudas Ivanauskas
- Department of Analytical and Toxicological Chemistry, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, Kaunas LT-50161, Lithuania.
| | - Dalia M Kopustinskiene
- Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, Kaunas LT-50161, Lithuania.
| | - Jurga Bernatoniene
- Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, Kaunas LT-50161, Lithuania.
- Department of Drug Technology and Social Pharmacy, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, Kaunas LT-50161, Lithuania.
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Effects of Spray-Drying Temperatures and Ratios of Gum Arabic to Microcrystalline Cellulose on Antioxidant and Physical Properties of Mulberry Juice Powder. BEVERAGES 2018. [DOI: 10.3390/beverages4040101] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study aimed to investigate the influences of inlet air temperatures (120 °C, 130 °C, 140 °C and 150 °C, 160 °C) and the ratios of gum Arabic to microcrystalline cellulose on the quality of mulberry juice powder produced by the spray drying process. Determination of moisture content, bulk density, solubility, total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant capacity (AC) of the obtained powders was performed. The study on temperatures showed that all parameters studied were significantly affected by the shift in temperatures. The powder dried at 160 °C had the highest TPC (38.32 ± 0.36 mg GAE/g DW) and water solubility index (78.70 ± 0.75%); however, it had the lowest moisture content (3.90 ± 0.14%) when compared with the samples dried at other temperatures. Meanwhile, at 140 °C, powder samples with the highest TAC (4.690 ± 0.18 mg cyd-3-glu/g DW) and highest AC (648.09 ± 22.98 µmol TE/g DW), respectively, were obtained. Increasing microcrystalline cellulose and decreasing gum Arabic contents in the carrier mixtures showed significant decreases in moisture content, bulk density, solubility, TPC, TAC and AC.
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Microencapsulation of Purple Cactus Pear Fruit (Opuntia ficus indica) Extract by the Combined Method W/O/W Double Emulsion-Spray Drying and Conventional Spray Drying: A Comparative Study. Processes (Basel) 2018. [DOI: 10.3390/pr6100189] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
The aim of this study was to microencapsulate an optimized extract of purple cactus pear fruit (Opuntia ficus indica), rich in phenolic compounds (PC), betacyanins (BC), and betaxanthins (BX), with antioxidant capacity (AC), by two methodologies: combined water-in-oil-in water double emulsions-spray drying (W/O/W-SP) and conventional spray drying, studying the effect of spray drying (SP) on PC and AC. Optimal extraction conditions for bioactive compounds were: 52 °C, for 30 min, using aqueous ethanol (40%) as the solvent, with a 0.85 desirability function, obtaining 17.39 ± 0.11 mg GAE/gdw (gallic acid equivalents per gram of dry weight) for PC, 0.35 mg BE/gdw (betanin equivalents per gram of dry weight) for BC, and 0.26 mg IE/gdw (indicaxanthin equivalents per gram of dry weight) for BX. The best combination of temperatures for conventional SP and W/O/W-SP was 160–80 °C obtaining the highest retention and encapsulation efficiencies for PC. For conventional SP, results were: 107% and 100% PC and AC retention efficiencies (RE-PC and RE-AC), respectively, with 97% of PC encapsulation efficiency (EE-PC), meanwhile for the W/O/W-SP results were: 78% and 103% RE-PC and RE-AC, respectively, with 70% of EE-PC. Microcapsules obtained with W/O/W-SP maintained their structure and integrity and showed a considerable reduction in globule size in the reconstituted W/O/W emulsions due to the spray drying stress. Despite having lower EE-PC than conventional SP, spray dried W/O/W emulsions seems to be a promising controlled-delivery vehicle for antioxidant compounds.
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Purnamayati L, Dewi EN, Kurniasih RA. Phycocyanin stability in microcapsules processed by spray drying method using different inlet temperature. ACTA ACUST UNITED AC 2018. [DOI: 10.1088/1755-1315/116/1/012076] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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