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Guo L, Fan L, Liu Y, Li J. Strategies for improving loading of emulsion-based functional oil powder. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37724529 DOI: 10.1080/10408398.2023.2257325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Functional oil is type of oil that is beneficial to human health and has nutritional value, however, functional oils are rich in bioactive substances such as polyunsaturated fatty acids which are sensitive to environmental factors and are susceptible to oxidation or decomposition. Construction of emulsion-based oil powder is a promising approach for improving the stability and solubility of functional oils. However, the low effective loading of oil in powder is the main challenge limiting encapsulation technology. This manuscript focuses on reviewing the current research progress of emulsion-based functional oil powder construction and systematically summarizes the processing characteristics of emulsion-based oil powder with high payload and summarizing the strategies to enhance the payload of powder in term of emulsification and drying, respectively. The impact of emulsion formation on oil powder production is discussed from different characteristics of emulsions, including emulsion composition, emulsification methods and emulsion types. In addition, the current status of improving material loading performance by various modifications to the drying technology is discussed, including the addition of drying processing additives, changes in drying parameters and the effect of innovative technological means.
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Affiliation(s)
- Lingxi Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Sánchez-Osorno DM, López-Jaramillo MC, Caicedo Paz AV, Villa AL, Peresin MS, Martínez-Galán JP. Recent Advances in the Microencapsulation of Essential Oils, Lipids, and Compound Lipids through Spray Drying: A Review. Pharmaceutics 2023; 15:pharmaceutics15051490. [PMID: 37242731 DOI: 10.3390/pharmaceutics15051490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/25/2022] [Accepted: 12/02/2022] [Indexed: 05/28/2023] Open
Abstract
In recent decades, the microcapsules of lipids, compound lipids, and essential oils, have found numerous potential practical applications in food, textiles, agricultural products, as well as pharmaceuticals. This article discusses the encapsulation of fat-soluble vitamins, essential oils, polyunsaturated fatty acids, and structured lipids. Consequently, the compiled information establishes the criteria to better select encapsulating agents as well as combinations of encapsulating agents best suited to the types of active ingredient to be encapsulated. This review shows a trend towards applications in food and pharmacology as well as the increase in research related to microencapsulation by the spray drying of vitamins A and E, as well as fish oil, thanks to its contribution of omega 3 and omega 6. There is also an increase in articles in which spray drying is combined with other encapsulation techniques, or modifications to the conventional spray drying system.
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Affiliation(s)
- Diego Mauricio Sánchez-Osorno
- Grupo de Investigación Alimentación y Nutrición Humana-GIANH, Escuela de Nutrición y Dietética, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
- Grupo de Investigación e Innovación Ambiental (GIIAM), Institución Universitaria Pascual Bravo, Cl. 73, No 73a-226, Medellín 050034, Colombia
| | - María Camila López-Jaramillo
- Grupo de Investigación e Innovación Ambiental (GIIAM), Institución Universitaria Pascual Bravo, Cl. 73, No 73a-226, Medellín 050034, Colombia
| | - Angie Vanesa Caicedo Paz
- Grupo de Investigación Alimentación y Nutrición Humana-GIANH, Escuela de Nutrición y Dietética, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
| | - Aída Luz Villa
- Grupo Catálisis Ambiental, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
| | - María S Peresin
- Sustainable Bio-Based Materials Lab, Forest Products Development Center, College of Forestry, Wildlife, Auburn University, Auburn, AL 36849, USA
| | - Julián Paul Martínez-Galán
- Grupo de Investigación Alimentación y Nutrición Humana-GIANH, Escuela de Nutrición y Dietética, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia
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Liao W, Gharsallaoui A, Dumas E, Elaissari A. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate. Compr Rev Food Sci Food Saf 2022; 21:5291-5317. [PMID: 36301626 DOI: 10.1111/1541-4337.13062] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 09/21/2022] [Accepted: 10/03/2022] [Indexed: 01/28/2023]
Abstract
Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CAS-stabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.
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Affiliation(s)
- Wei Liao
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Adem Gharsallaoui
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon 1, CNRS, ISA-UMR 5280, Villeurbanne, France
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Zhang W, Chen Z, Yang R, Hua X, Zhao W, Guan S. Application of Caseinate Modified with Maillard Reaction for Improving Physicochemical Properties of High Load Flaxseed Oil Microcapsules. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Wenbin Zhang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Zhengjun Chen
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Shuyi Guan
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
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Korma SA, Li L, Abdrabo KAE, Ali AH, Rahaman A, Abed SM, Bakry IA, Wei W, Wang X. A comparative study of lipid composition and powder quality among powdered infant formula with novel functional structured lipids and commercial infant formulas. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03597-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Consoli L, Dias RAO, da Silva Carvalho AG, da Silva VM, Hubinger MD. Resveratrol-loaded microparticles: Assessing Maillard conjugates as encapsulating matrices. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.04.085] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Korma SA, Wei W, Ali AH, Abed SM, Zheng L, Jin Q, Wang X. Spray-dried novel structured lipids enriched with medium-and long-chain triacylglycerols encapsulated with different wall materials: Characterization and stability. Food Res Int 2019; 116:538-547. [DOI: 10.1016/j.foodres.2018.08.071] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 06/14/2018] [Accepted: 08/23/2018] [Indexed: 12/11/2022]
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Enhancing the stability of protein-polysaccharides emulsions via Maillard reaction for better oil encapsulation in spray-dried powders by pH adjustment. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.031] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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