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Davoudi Z, Azizi MH, Barzegar M, Bernkop-Schnürch A. Porous Starch-inulin Loaded Quercetin Microcapsules: Characterization, Antioxidant Activity, in-vitro Release, and Storage Stability. J Pharm Sci 2024; 113:1228-1238. [PMID: 37992869 DOI: 10.1016/j.xphs.2023.11.019] [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: 09/13/2023] [Revised: 11/16/2023] [Accepted: 11/16/2023] [Indexed: 11/24/2023]
Abstract
Quercetin (Q) has many potential health benefits, but its low stability limits its use in functional foods and pharmaceuticals. The low stability of quercetin is a challenge that needs to be addressed to fully realize its therapeutic potential. The purpose of this study was therefore to design a proper carrier based on porous starch (PS) and inulin (IN) in order to improve the stability of Q. The scanning electron microscopy (SEM) images denoted that the Q molecules were adsorbed in the PS pores and partially adhered to the surface of the granules. Both types of the wall material could remarkably enhance the protection of Q against thermal and light degradation. The retention index of Q under different environmental conditions was higher for the PS:IN-Q than PS-Q. The results of Fourier transform infrared spectroscopy (FT-IR) revealed that Q interacted with the wall materials through non-covalent bonds. X-ray diffraction (XRD) also confirmed the encapsulation of Q in the wall materials. The bonding between Q and the hydrogen groups of starch compacted the crystalline regions and increased the relative crystallinity in PS-Q and PS:IN-Q. The DPPH and ABTS scavenging activities of the microcapsules containing the PS and IN were higher than those of free Q. Examination of the in-vitro release profile indicated that the Q release rate was lower from the PS:IN-Q microcapsules (21.6%) than from the PS-Q ones (33.7%). Our findings highlight the significant potential of this novel biopolymer mixture (PS/IN) as a promising wall material for the protection and delivery of bioactive compounds.
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Affiliation(s)
- Zahra Davoudi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran; Department of Pharmaceutical Technology, University of Innsbruck, Institute of Pharmacy, Center for Chemistry and Biomedicine, Innrain 80-82, 6020 Innsbruck, Austria
| | - Mohammad Hossein Azizi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Andreas Bernkop-Schnürch
- Department of Pharmaceutical Technology, University of Innsbruck, Institute of Pharmacy, Center for Chemistry and Biomedicine, Innrain 80-82, 6020 Innsbruck, Austria.
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Li Q, Wang L, Zheng M, Lu H, Liu Y, Wang Y, Lu S. Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory ( Carya cathayensis Sarg.) Oil. Foods 2023; 12:foods12050953. [PMID: 36900470 PMCID: PMC10000867 DOI: 10.3390/foods12050953] [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: 01/20/2023] [Revised: 02/14/2023] [Accepted: 02/20/2023] [Indexed: 02/26/2023] Open
Abstract
Hickory (Carya cathayensis Sarg.) oil is a nutrient-dense edible woody oil, with its unsaturated fatty acids accounting for more than 90% of total ones, and liable to oxidation spoilage. To efficiently improve its stability and expand its application fields, the microencapsulation of cold-pressed hickory oil (CHO) by the molecular embedding method and freeze-drying technique was performed using malt dextrin (MD), hydroxylpropyl-β-cyclodextrin (HP-β-CD), β-cyclodextrin (β-CD), or porous starch (PS) as a wall material. Two wall materials and/or their CHO microcapsulates (CHOM) with higher encapsulation efficiencies (EE) were selected to carry out physical and chemical characterizations using laser particle size diffractometer, scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, derivative thermogravimetry, and oxidative stability tests. Results indicated β-CDCHOM and PSCHOM had significantly higher EE values (80.40% and 75.52%) than MDCHOM and HP-β-CDCHOM (39.36% and 48.32%). The particle sizes of the two microcapsules selected were both widely distributed with their spans being more than 1 µm and a certain degree of polydispersity. Microstructural and chemical characterizations indicated that β-CDCHOM had comparatively stable structure and good thermal stability compared with PSCHOM. Storage performances under light, oxygen, and temperature showed that β-CDCHOM was superior to PSCHOM, especially in terms of thermal and oxidative stability. This study demonstrates that β-CD embedding can be applied to improve the oxidative stability of vegetable oils such as hickory oil and act as a means of preparing functional supplementary material.
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Affiliation(s)
- Qing Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Lu Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Meiyu Zheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Hanyu Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yinying Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yangguang Wang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Correspondence: (Y.W.); (S.L.); Tel./Fax: +86-571-86417306 (S.L.)
| | - Shengmin Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Correspondence: (Y.W.); (S.L.); Tel./Fax: +86-571-86417306 (S.L.)
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Singh R, Sharma R, Chauhan M, Sharma D. Structurally identified curcumin-Ag/ZnO nanocomposite having antibacterial effect: an investigation. INTERNATIONAL NANO LETTERS 2022. [DOI: 10.1007/s40089-022-00366-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders. Antioxidants (Basel) 2021; 10:antiox10020211. [PMID: 33535522 PMCID: PMC7912727 DOI: 10.3390/antiox10020211] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/22/2021] [Accepted: 01/26/2021] [Indexed: 12/18/2022] Open
Abstract
The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.
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Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts. Processes (Basel) 2020. [DOI: 10.3390/pr8030307] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Developing circular value chains for continuing the use of and reducing the waste of the resources of industrial processing would eliminate impairments to the environment. The generation of nutrient-dense byproducts and coproducts with high-moisture contents are considered to be an issue for global food industries. These byproducts and coproducts spontaneously undergo chemical, biochemical, or microbial deteriorations due to high storage-temperatures, and consequently are turned into direct animal feed sources or even just treated as waste with eutrophication activity. This review provides an overview of selected mass-produced botanical food byproducts and coproducts (BFBC) including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via proper drying technologies being employed. This review includes the current production of the above-mentioned agricultural products, the nutritional aspects of them, and the sustainable utilization of their coproducts. Additionally, the possible drying kinetics for value-added prospects are discussed.
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