Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace

Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed

During probiotics manufacturing, drying is a crucial process for stabilization of probiotics after fermentation, since drying condition could affect viability and functionality as well as physical properties such as moisture content and water activity, which play key role in stability of dried probiotics during storage. Therefore, this study aimed to evaluate the effect of spray-drying parameters on the survival of Lactococcus lactis A12 after drying and exposure to gastrointestinal conditions. A combined mixture-process design was carried out by evaluating three factors: whey (10-30% w/v), maltodextrin (10-30% w/v), and atomization pressure (1.0-1.5 bar). As the main results, a high concentration of whey (30% w/v), low concentration of maltodextrin (10% w/v), and high atomization pressure (1.4 bar) improved survival of spray-dried L. lactis A12 after drying and exposure to pH 3.00 or bile salts with survival rates ranged within 69.25 to 86.24%, 65.89-98.93%, and 89.09-100%, respectively. Under optimal conditions, spray-dried probiotic powder with wall materials (encapsulated) exhibited higher glass transition temperature (64.44 vs 12.65 °C), and lower hygroscopicity (12.65 vs 64.44%) than spray-dried probiotic without wall materials (non-encapsulated). Moreover, SD probiotic powder exhibited the highest survival rate (85.88%) at 4 °C during 60 days of storage in comparison to 25 °C and 37 °C which did not survive. Finally, spray-dried L. lactis A12 was included in fish feed and exhibited a survival rate of 80.83% when it was stored at 4 °C after 60 days. It can be concluded that the use of encapsulating materials, particularly whey and maltodextrin, improved the physical and thermal stability of L. lactis A12 powder during drying and storage. Also, the results from the stability of supplemented fish feed suggested that L. lactis A12 could be included in fish feed.

Enhancing circular bioeconomy: Alginate-cellulose nanofibre films/coatings functionalized with encapsulated pomegranate peel extract for postharvest preservation of pomegranate arils

This study investigated the properties of alginate-cellulose nanofiber (AL-CNF) bio-composite coatings functionalized with pomegranate peel extract powder (PPEP) at 0.1, 0.3, and 0.5 % (w/v) and their effects on the postharvest shelf life of pomegranate arils stored at 5 °C and 95 ± 2 % RH for 15 days. The results demonstrated that PPEP incorporation enhanced the physical, functional, and antioxidant properties of the coatings while reducing their mechanical strength. Microstructural analysis revealed that CNF contributed to a rougher surface, whereas PPEP addition improved homogeneity and smoothness. The 0.5 % PPEP concentration exhibited the highest thickness, antioxidant activity, and phenolic content. Application of AL-CNF bio-composite coatings significantly (p < 0.05) reduced weight loss, delayed respiration, and maintained firmness compared to the control. PPEP incorporation increased total soluble solids (TSS) and preserved the visual quality of arils. Additionally, 0.5 % PPEP retained higher phenolic content, anthocyanin levels, and DPPH activity while reducing microbial growth. These findings suggest that AL-CNF nanocomposite coatings enriched with PPEP (0.1-0.5 %) effectively preserve quality and extend the shelf life of minimally processed pomegranate arils, offering a sustainable postharvest preservation strategy.

Valorization of Fruit and Vegetable Waste: An Approach to Focusing on Extraction of Natural Pigments

The increasing demand for functional foods has spurred interest in bioactive compounds, particularly their role in health promotion and disease prevention. This review comprehensively explores the bioavailability, mechanisms of action, and potential applications of bioactive compounds derived from natural food sources. We have systematically compiled and synthesized data from the recent scientific literature, including peer-reviewed journal articles, clinical studies, and meta-analyses, to present an in-depth evaluation of these compounds' physicochemical properties, stability, and interactions within food matrices. Furthermore, this review discusses advanced delivery systems, such as nanoencapsulation and emulsification, for enhancing bioavailability and targeted release. By addressing critical gaps in the understanding of the functional and technological aspects of bioactive compounds, this review underscores their relevance in formulating novel nutraceuticals and functional foods. The insights presented herein provide a foundation for future research and practical applications in the food industry, ultimately contributing to improving human health and well-being. Although recovering bioactive compounds from food waste is a sustainable way to reduce waste and use resources, additional research is required to make these procedures more efficient for use on an industrial scale.

Development of antioxidant films based on anthocyanin microcapsules extracted from purple corn cob and incorporated into a chitosan matrix

Biodegradable food packaging films were prepared from chitosan incorporated with microencapsulated anthocyanins powder (MAP) that was extracted from purple corn cob using the casting method. Anthocyanins extracts were microencapsulated with maltodextrin, gum arabic, and soy protein using a spray-drying method. The film based on chitosan and MAP (CHt@MAP) was prepared through citric acid cross-linking and plasticization with glycerol. The structural analysis of the CHt@MAP film revealed a semicrystalline structure by X-ray diffraction. The interactions were mainly via electrostatic and hydrogen bonding, as confirmed by Fourier-transform infrared. Based on scanning electron microscopy, the morphology of the films revealed evidence of the presence of MAP on the surface and cross-section. The microcapsules inside the films produced an increase in thickness (0.18-0.21 mm), lower water vapor permeability (12.4-8.5 × 10-10 g m-1s-1Pa-1), and reduced elongation at break (217 % to 165 %), as well as tensile strength (1.3 to 0.45 MPa) compared to the chitosan film. Furthermore, the antioxidant activity of CHt@MAP film was high, with a radical scavenging activity of 56 %. It also exhibited a strong barrier to UV and visible light. The results indicate that the CHt@MAP film preserves the shelf life of blueberries at room temperature and could be used as an active packaging film for foods.

Incorporation of spray-dried encapsulated bioactive peptides from coconut (Cocos nucifera L.) meal by-product in bread formulation

This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut-meal protein with maltodextrin (MD) and maltodextrin-pectin (MD-P) as carriers via spray-drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), and bitter (~45%) amino acids comprised a significant fraction of the peptide composition (with a degree of hydrolysis of 33%). The results indicated that the peptide's production efficiency, physical and functional properties, and hygroscopicity improved after spray-drying. Morphological features of free peptides (fragile and porous structures), spray-dried with MD (wrinkled with indented structures), and MD-P combination (relatively spherical particles with smooth surfaces) were influenced by the process type and feed composition. Adding free and microencapsulated peptides to the bread formula (2% W/W) caused changes in moisture content (35%-43%), water activity (0.89-0.94), textural properties (1-1.6 N), specific volume (5.5-6 cm3/g), porosity (18%-27%), and color indices of the fortified product. MD-P encapsulated peptides in bread fortification resulted in thermal stability and increased antioxidant activity (DPPH and ABTS+ radical scavenging: 4.5%-39.4% and 31.6%-46.8%, respectively). MD-P (as a carrier) could maintain sensory characteristics and mask the bitterness of peptides in the fortified bread. The results of this research can be used to produce functional food and diet formulations.

Effect of montmorillonite (MMT) on the properties of soybean meal protein isolate-based nanocomposite film loaded with debittered kinnow peel powder

The synthetic, non-renewable nature and harmful effects of plastic packaging have led to the synthesis of eco-friendly renewable bio-nanocomposite film. The present work was aimed at the formulation and characterization of bio-nanocomposite film using soybean meal protein, montmorillonite (MMT), and debittered kinnow peel powder. The composition of film includes protein isolate (5% w/v), glycerol (50% w/w), peel powder (20% w/w), and MMT (0.5-2.5% w/w). Incorporation of MMT in soybean meal protein-based film loaded with kinnow peel powder showed lesser solubility (16.76-26.32%), and swelling ability (142.77-184.21%) than the film prepared without MMT (29.41%, & 229.41%, respectively). The mechanical properties like tensile strength of nanocomposite film improved from 9.41 to 38.69% with the increasing concentration of MMT. The water vapor transmission rate of the nanocomposite film was decreased by 3.45-17.85% when the MMT concentration increased. Fourier-transform infrared spectroscopy and X-ray diffraction analysis showed no considerable change in the structural properties of the film after the addition of MMT. Differential scanning colorimeter analysis revealed the increment in melting temperature (85.33-92.67 °C) of the film with a higher concentration of MMT. Scanning electron microscopy analysis indicated an increased distributed area of MMT throughout the film at higher concentrations. The antimicrobial activity of the film was remarkably increased by 4.96-17.18% with the addition of MMT. The results obtained in the current work confirmed that MMT incorporation in soybean meal protein-based film can augment its properties and can be utilized for enhancing the storage period of food products.

Effects of Food-Derived Antioxidant Compounds on In Vitro Heavy Metal Intestinal Bioaccessibility

Environmental contamination by heavy metals (HMs) has emerged as a significant global issue in recent decades. Among natural substances, food-deriving polyphenols have found a valuable application in chelating therapy, partially limited by their low water solubility. Thus, three different hydroalcoholic extracts titrated in quercetin (QE), ellagic acid (EA), and curcumin (CUR) were formulated using maltodextrins as carriers, achieving a powder with a valuable water solubility (MQE 91.3 ± 1.2%, MEA 93.4 ± 2.1, and MCUR 89.3 ± 2%). Overcoming the problem of water solubility, such formulations were tested in an in vitro simulated gastrointestinal digestion experiment conducted on a water sample with standardized concentrations of the principal HMs. Our results indicate that regarding the nonessential HMs investigated (Pb, Cd, As, Sb, and Hg), MQE has been shown to be the most effective in increasing the HMs' non-bioaccessible concentration, resulting in concentration increases in Cd of 68.3%, in As of 51.9%, in Hg of 58.9%, in Pb of 271.4, and in Sb of 111.2% (vs control, p < 0.001) in non-bioaccessible fractions. Regarding the essential HMs, MEA has shown the greatest capability to increase their intestinal bioaccessibility, resulting in +68.5%, +61.1, and +22.3% (vs control, p < 0.001) increases in Cu, Zn, and Fe, respectively. Finally, considering the strong relation between the antiradical and chelating activities, the radical scavenging potentials of the formulations was assayed in DPPH and ABTS assays.

Effect of encapsulation on stability of anthocyanins and chlorogenic acid isomers in aronia during in vitro digestion and their transformation in a model system

Aronia extract was encapsulated with maltodextrin (MD) or MD plus carboxymethyl cellulose, gum Arabic, or xanthan gum and digested under simulated conditions. The retention of anthocyanins was higher (75 %) in encapsulated aronia as compared to non-encapsulated one (58 %). Cryptochlorogenic acid significantly increased after in vitro digestion, whereas neochlorogenic acid and chlorogenic acid decreased. The increase of cryptochlorogenic acid was about two-fold higher in non-encapsulated aronia than encapsulated aronia. In a model system, cyanidin 3-galactoside and chlorogenic acid were separately digested under simulated conditions. Cyanidin 3-galactoside-C7H12O6 adduct (m/z 640) was firstly observed in the digested cyanidin 3-galactoside solution, suggesting that degradation products of anthocyanins bind to intact anthocyanins. In a separate study, cryptochlorogenic acid increased as much as chlorogenic acid decreased, indicating that chlorogenic acid can be transformed into cryptochlorogenic acid during digestion. The results show that encapsulation lowered molecular transformations of anthocyanins and chlorogenic acid during in vitro digestion.

Optimizing the ultrasonic extraction of polyphenols from mango peel and investigating the characteristics, antioxidant activity and storage stability of extract nanocapsules in maltodextrin/whey protein isolate

In this study, the extraction and nanoencapsulation of mango peel extract (MPE) were investigated to enhance its stability and preserve its antioxidant properties. Initially, using the central composite design (CCD)-response surface methodology (RSM), optimal conditions for the extraction of MPE via an ultrasonic system were determined to be a temperature of 10.53 °C, a time of 34.35 min, and an ethanol concentration of 26.62 %. Subsequently, the extracted extract was spray-dried and nanoencapsulated using three types of coatings: maltodextrin, whey protein isolate (WPI), and their combination. The results showed that nanoencapsulation led to a significant improvement in the stability of phenolic compounds in the extract during storage compared to free extract. Furthermore, capsules prepared with the combined coating exhibited the highest levels of phenolic compounds and antioxidant activity. Therefore, it can be concluded that nanoencapsulation can serve as an effective method for preserving the bioactive properties of MPE.

Biological stabilization of natural pigment-phytochemical from poppy-pollen (Papaver bracteatum) extract: Functional food formulation

In this study, poppy-pollen extract (as a novel source of pigment and natural phytochemical) was microencapsulated. The spray-drying process maintained the encapsulation efficiency (EE) of phenolic (84-93%), anthocyanins (71-83%), and also antioxidant activity of extract in inhibiting DPPH (68-80%), ABTS (74-95%), OH (63-74%) radicals and reducing power (84-95%). The results of the Photo- and thermal (40-70˚C) stability of the bioactive compounds (TPC and TAC) indicated the thermal degradation and decomposition of particles' surface compounds during storage. The chemical (FTIR) and morphological analyses respectively revealed the insertion of extract compounds in the carrier matrix and the production of healthy particles with wrinkled structures. An increase in the carrier concentration elevated physical-stability, maintained structural properties, reduced hygroscopicity, and formed liquid/solid bridges or deliquescence phenomenon. The evaluation of the color histogram of the fortified gummy-candies indicated the usability of the spray-dried PP extract in producing an attractive red color with high sensory perception.

Microcapsules and Nanoliposomes Based Strategies to Improve the Stability of Blueberry Anthocyanins

Blueberry anthocyanins are water-soluble natural pigments that can be used as both natural antioxidants and natural colorants. However, their structural instability greatly limits their application in the food, pharmaceutical, and cosmetic industries. In this study, blueberry anthocyanin microcapsules (BAM) and blueberry anthocyanin liposomes (BAL) were fabricated based on blueberry anthocyanins. Film dispersion methods were used to prepare the BAL. Their preparation processes were optimized and compared to improve the stability of the blueberry anthocyanins following exposure to light and high temperatures. The BAM were prepared through complex phase emulsification. The blueberry anthocyanins were protected by the shell materials composed of sodium alginate after being formed into BAM. Under the optimal conditions, the embedding rate of BAM and BAL can reach as high as 96.14% and 81.26%, respectively. In addition, the particle size, zeta potential, microtopography, and structure feature information of the BAM and BAL were compared. The average particle sizes of the BAM and BAL were 9.78 μm and 290.2 nm, respectively, measured using a laser particle size analyzer, and the zeta potentials of the BAM and BAL were 34.46 mV and 43.0 mV, respectively. In addition, the optimal preparation processes were determined through single-factor and response surface optimization experiments. The most important factors in the single-factor experiment for the preparation of microcapsules and liposomes were the content of CaCl2 and the amount of anthocyanin. The preservation rates in the light and dark were also compared, and the thermal stabilities of the BAM and BAL were characterized through differential thermal scanning. The results showed that both the BAM and BAL maintained the stability of blueberry anthocyanins, and no significant difference was found between the indices used to evaluate their stability. The results of this study provide theoretical support for the development of effective systems to maintain the stability of anthocyanins, thereby improving their bioavailability after ingestion by humans.

Encapsulation of purple basil leaf extract by electrospraying in double emulsion (W/O/W) filled alginate-carrageenan beads to improve the bioaccessibility of anthocyanins

The purple basil leaf extract (PBLE) was encapsulated in double emulsion (W1/O/W2)-loaded beads (emulgel) by electrospraying. The influence of κ-carrageenan (κ-CG) and cross-linking agents (Ca2+/K+) on the properties of alginate (SA) beads were assessed. In emulgel beads, κ-CG inclusion resulted in larger sizes and more distorted shapes, wrinkles on the surface, and lower gel strength. The encapsulation efficiency of anthocyanins (ACNs) in emulgel beads ranged from 70.73 to 87.89 %, whereas it ranged from 13.50 to 20.67 % in emulsion-free (hydrogel) beads. Fourier transforms infrared (FTIR) revealed the crosslinking of SA and κ-CG with Ca2+ and K+, thermogravimetric analysis (TGA), derivative thermogravimetric (DTG), and differential scanning calorimetry (DSC) thermograms showed emulgel beads yielded higher thermal stability. The emulgel beads elevated the in vitro bioaccessibility of ACNs under simulated digestion. At the gastric phase, 86 % of ACNs in PBLE, and 46 % of loaded ACNs in hydrogel beads were released, whereas no release was occurred in emulgel beads. At the intestinal phase, after 150 min of digestion, no ACNs were detected in PBLE and hydrogel beads, whereas all emulgel beads continued to release ACNs until 300 min. The incorporation of double emulsions in hydrogel beads can be utilized in the development of functional foods.

Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials

There are many blackberry cultivars in Brazil; however, the characteristics and applications of the Cherokee cultivar have not yet been widely studied. For this reason, this research investigated the behaviour of maltodextrin (MD), gum Arabic (GA), and pectin (PEC), as carriers combined in different proportions (20% MD, 15% MD  +  5% GA, 15% MD  +  5% PEC), on encapsulation of Cherokee blackberry pulp extract obtained by freeze-drying. The results of moisture content (2.73-3.36%), water activity (a_w) (0.11-0.15), solubility (52.40-54.11%), hygroscopicity (17.59-21.11%), colour (hue 0.24-0.32), retention of anthocyanins (51.55-60.53%), total phenolic compounds (39.72-70.73 mg GAE/100g), antioxidant activity at 25 mg/mL (77.89-80.02%), IC₅₀ (12.26-14.53), simulated in vitro digestion and morphology were discussed. Concerning morphology, blackberry powders had irregular structures and amorphous structures. Comparatively, the best results were obtained for MD-GA. MD-GA presented the highest content of phenolic compounds (70.73  ±  1.84 mg GAE/100g) and antioxidant activity (80.02%), as well as the lowest IC₅₀ value (12.26). In general, all powders showed an increase in phenolic compounds during in vitro digestion, because of the pH conditions and digestive enzymes present in the simulated digestive fluid. This result shows that the wall material provides protection, since the blackberry rich extract (RE) showed degradation of phenolic compounds in in vitro digestion. In this sense, freeze-drying is a suitable technique for the encapsulation of Cherokee blackberry pulp extract.

Anthocyanins: Modified New Technologies and Challenges

Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in bioactivity, and color fading in food processing, which limits their application and causes economic losses. Therefore, the objective of this review is to provide a systematic evaluation of the published research on modified methods of anthocyanin use. Modification technology of anthocyanins mainly includes chemical modification (chemical acylation, enzymatic acylation, and formation of pyran anthocyanidin), co-pigmentation, and physical modification (microencapsulation and preparation of pickering emulsion). Modification technology of anthocyanins can not only increase bioavailability and stability of anthocyanin but also can improve effects of anthocyanin on disease prevention and treatment. We also propose potential challenges and perspectives for diversification of anthocyanin-rich products for food application. Overall, integrated strategies are warranted for improving anthocyanin stabilization and promoting their further application in the food industry, medicine, and other fields.

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry

The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.

Nanoencapsulation of Cyanidin 3-O-Glucoside: Purpose, Technique, Bioavailability, and Stability

The current growing attractiveness of natural dyes around the world is a consequence of the increasing rejection of synthetic dyes whose use is increasingly criticized. The great interest in natural pigments from herbal origin such as cyanidin 3-O-glucoside (C3G) is due to their biological properties and their health benefits. However, the chemical instability of C3G during processing and storage and its low bioavailability limits its food application. Nanoencapsulation technology using appropriate nanocarriers is revolutionizing the use of anthocyanin, including C3G. Owing to the chemical stability and functional benefits that this new nanotechnology provides to the latter, its industrial application is now extending to the pharmaceutical and cosmetic fields. This review focuses on the various nanoencapsulation techniques used and the chemical and biological benefits induced to C3G.

Pectin-based color indicator films incorporated with spray-dried Hibiscus extract microparticles

Colorimetric films incorporated with anthocyanins as an indicator for freshness monitoring have aroused growing interest recently. The pH-sensing colorimetric film were developed based on pectin (HM), containing aqueous hibiscus extract microparticles (HAE). HAE microparticles were obtained by spray drying with different wall materials (Inulin -IN, maltodextrin- MD and their combination). The films were obtained on large scale by continuous casting. These films were characterized for physicochemical analysis, morphological structure, thermal and barrier properties, antioxidant activity, and color change at different pH. The addition of HAE microparticles caused relevant changes to HM-based films, such as in mechanical behavior and improved barrier property (11-22% WVTR reduction) depending on the type of wall material used and the concentration added. It was verified with the thermal stability of films, with a slight increase being observed. The color variation of smart films was entirely pH-dependent. Overall, the proposed color indicator films showed unique features and functionalities and could be used as an alternative natural pH indicator in smart packaging systems.

Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties

This study investigated the effects of different ultrasonic power and ultrasonic time on the structure and emulsifying properties of pea protein isolate (PPI)-arabinose conjugates. An examination of the absorbance and color development of PPI-d-arabinose (Ara) conjugates found that compared with traditional heating, the degree of glycosylation of protein reached the maximum when the ultrasonic treatment power was 150 and the treatment time was 30 min. Structural analysis revealed that the content of disordered structures (β-turn and random coil) of the protein conjugates increased, the maximum emission wavelength of the fluorescence spectrum was red-shifted, and the UV second-order derivative values decreased. The protein structure unfolded, exposing more hydrophobic groups on the molecular surface. Ultrasonic treatment improved the emulsification of protein conjugates. The emulsifying activity index (EAI) increased to 19.7 and 19.3 m²/g, and the emulsifying stability index (ESI) also increased. The contact angle and zeta potential also demonstrate that ultrasonic power has a positive effect on emulsion stability. Based on examining the thermal stability of the emulsion, the ultrasonic treatment increased the thermal denaturation resistance of the protein. This result confirms that mild sonication can increase the degree of glycosylation reaction and improve the emulsification properties of protein-Ara conjugates, providing a theoretical basis for developing foods with excellent emulsification properties.

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsulation approaches have been developed for the targeted release of anthocyanins to retain their bioactivities and ameliorate their unsatisfactory stability. Generally, choosing suitable edible encapsulation materials based on biopolymers is important in achieving the expected goals. This paper presented an ambitious task of summarizing the current understanding and challenges of biopolymer-based anthocyanin encapsulation in detail. The food-grade edible microencapsulation materials, especially for proteins and polysaccharides, should be employed to improve the stability of anthocyanins for effective application in the food industry. The influence factors involved in anthocyanin stability were systematically reviewed and highlighted. Food-grade proteins, especially whey protein, caseinate, gelatin, and soy protein, are attractive in the food industry for encapsulation owing to the improvement of stability and their health benefits. Polysaccharides, such as starch, pectin, chitosan, cellulose, mucilages, and their derivatives, are used as encapsulation materials because of their satisfactory biocompatibility and biodegradability. Moreover, the challenges and perspectives for the application of anthocyanins in food products were presented based on current knowledge. The proposed perspective can provide new insights into the amelioration of anthocyanin bioavailability by edible biopolymer encapsulation.

Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials

The objective of this study was to encapsulate anthocyanins from red onion skins into different biopolymeric matrices as a way to develop powders with multifunctional activities. Two different variants of powders were obtained using a combination of gelation and freeze-drying techniques and characterized by encapsulation efficiency, antioxidant activity, phytochemical content, and color. Stability during storage and the bioavailability of anthocyanins in the in vitro simulated digestion were also examined. Powder V2, with a higher concentration of polysaccharides than V1, allowed a better encapsulation efficiency (90.53 ± 0.29%) and good stability during storage. Both variants had a high content of phytochemicals and antioxidant activity. In vitro investigations proved that an increased polysaccharides concentration offers the best protection for anthocyanins. Thus, a controlled release of the anthocyanins in the intestinal medium was achieved. The powder with the highest encapsulation efficiency was added to crackers, followed by phytochemical characterization to assess its potential added value. The addition of the micro-particles improved the functional characteristics such as antioxidant activity, showing its suitability for the development of bakery products. The attained results may bring implicit benefits to consumers, who can benefit from improved bioactive concentrations in foodstuffs, with significant health benefits.

Interaction mechanism between soybean protein isolate and citrus pectin

In this study, citrus pectin (CP) and soybean protein isolate (SPI) were used as raw materials to prepare a complex. The interaction mechanism and structural changes between SPI and CP were deeply studied by fluorescence spectroscopy and Fourier infrared spectroscopy. The results show that CP has a strong quenching effect on SPI's endogenous fluorescence, and with the addition of CP, the endogenous fluorescence intensity of SPI decreased from 13,565.2 to 6067.3. The CP quenching of SPI is static quenching, and the number of combined bits is 1.26. The results of three-dimensional fluorescence spectra showed that the addition of CP reduced the polarity of SPI amino acid residue microenvironment and changed the protein structure. Hydrophobic interaction exists between CP and SPI. The results of three-dimensional fluorescence spectra showed that the addition of CP reduced the polarity of the amino acid residue microenvironment of SPI and changed the protein structure. Fourier transform infrared spectroscopy shows that CP could change the secondary structure of SPI by decreasing the α-helix and β-sheet, increasing β-rotation and irregular curl, destroying the ordered structure of SPI and increasing the polarity of the amino acids exposed to the solution. The microstructure analysis shows that SPI-CP composite system has honeycomb structure and dense pores. From the perspective of reaction thermodynamics, it was found that the addition of CP could improve the thermal stability of SPI and increase the denaturation temperature of SPI from 119.73 to 132.97°C. This study can provide a theoretical basis for the preparation of protein-pectin complexes and provides reference for their application in food grade gels and Pickering emulsions.

Microencapsulation of Hibiscus sabdariffa L. Calyx Anthocyanins with Yeast Hulls

Yeast hulls, due to their specific thin mannoprotein layer and high content of β-glucan, constitute a promising material to stabilise the colour of anthocyanins. This study evaluates the potential of yeast hulls on the freeze-drying encapsulation of anthocyanins-rich extract from Hibiscus sabdariffa L. calyx with comparison to maltodextrin microcapsules. The moisture content (5.28-16.38%), water activity (< 0.039-0.307) and hygroscopicity (17.50-25.99 g/100 g) of obtained powders were evaluated. The stability of encapsulated anthocyanins, monitored through the total anthocyanin content, was evaluated with the pH differential method immediately after production and after a 10-week storage under different conditions of temperature (5 or 37 °C), humidity (45 or 85% RH), in presence or absence of light. The colour parameters (a, b*, L*, C*, H°, ΔE^*) of powders were measured. The results indicated that yeast-hulls showed a good ability to protect anthocyanin against the influence of temperature, light, moisture compared to freeze-dried anthocyanins-rich extracts (p < 0.05). Yeast hulls protected anthocyanin better than maltodextrin under high humidity conditions (p < 0.05).

Colorant and antioxidant properties of freeze-dried extracts from wild berries: use of ultrasound-assisted extraction method and drivers of liking of colored yogurts

This work aimed at developing powders rich in antioxidants and pigments from two wild berries: maqui (Aristotelia chilensis) and murra (Rubus ulmifolius). Fruits were subjected to successive ultrasound-assisted extractions (UAE) and then freeze-dried. Physical properties, anthocyanin stability of powders, and their performance as natural colorants in yogurts were evaluated. The optimum extraction methods were: UAE for 10 min in murra, and without UAE (control) in maqui, with juice extraction yields ranging between 80 and 82%. Maqui powder exhibited ≈ 2.8 times more polyphenol and anthocyanin content than murra. However, murra powder showed better stability characteristics as powder colorant since it exhibited greater protection of anthocyanins by means of copigmentation phenomena. Regarding consumer's perception of colored yogurt, samples with 4% and 8% maqui powder could be considered as future prototypes to be launched into the market. The obtained powders may be used in different industrial food applications.

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

Preservation of Mimosa tenuiflora Antiaflatoxigenic Activity Using Microencapsulation by Spray-Drying

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.

Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf

This study aimed to evaluate the encapsulating potential of a jackfruit leaf protein hydrolysate, through obtaining pentacyclic triterpenes-rich extract loaded nanoemulsion. Response surface methodology (RSM) was used to optimize the conditions to obtain an optimal nanoemulsion (NE-Opt). The effect of protein hydrolysate concentration (0.5-2%), oil loaded with extract (2.5-7.5%), and ultrasound time (5-15 min) on the polydispersity index (PDI) and droplet size of the emulsion (D[3,2] and D[4,3]) was evaluated. RSM revealed that 1.25% protein hydrolysate, 2.5% oil, and ultrasound time of 15 min produced the NE-Opt with the lowest PDI (0.85), D[3,2] (330 nm), and D[4,3] (360 nm). Encapsulation efficiency and extract loading of the NE-Opt was of 40.15 ± 1.46 and 18.03 ± 2.78% respectively. The NE-Opt was relatively stable during storage (at 4 and 25 °C), pH, temperature, and ionic strength. Then, the protein hydrolysate could be used as an alternative to conventional emulsifiers.

Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review

Anthocyanins (ACNs) are notable hydrophilic compounds that belong to the flavonoid family, which are available in plants. They have excellent antioxidants, anti-obesity, anti-diabetic, anti-inflammatory, anticancer activity, and so on. Furthermore, ACNs can be used as a natural dye in the food industry (food colorant). On the other hand, the stability of ACNs can be affected by processing and storage conditions, for example, pH, temperature, light, oxygen, enzymes, and so on. These factors further reduce the bioavailability (BA) and biological efficacy of ACNs, as well as limit ACNs application in both food and pharmaceutics field. The stability and BA of ACNs can be improved via loading them in encapsulation systems including nanoemulsions, liposomes, niosomes, biopolymer-based nanoparticles, nanogel, complex coacervates, and tocosomes. Among all systems, biopolymer-based nanoparticles, nanohydrogels, and complex coacervates are comparatively suitable for improving the stability and BA of ACNs. These three systems have excellent functional properties such as high encapsulation efficiency and well-stable against unfavorable conditions. Furthermore, these carrier systems can be used for coating of other encapsulation systems (such as liposome). Additionally, tocosomes are a new system that can be used for encapsulating ACNs. ACNs-loaded encapsulation systems can improve the stability and BA of ACNs. However, further studies regarding stability, BA, and in vivo work of ACNs-loaded micro/nano-encapsulation systems could shed a light to evaluate the therapeutic efficacy including physicochemical stability, target mechanisms, cellular internalization, and release kinetics.

Micro and Nanoencapsulation of Natural Colors: a Holistic View

The applications of natural plant pigments are growing rapidly with the increasing awareness of the negative health impacts of synthetic colorants. Additionally, natural pigments possess various biological properties and therapeutic activities. But their functions are hindered by their poor bioavailability, bioaccessibility, low absorption rate, and susceptibility to destructive environmental changes during processing and delivery. Encapsulation is a method of entrapment of bioactive ingredients within suitable carriers to provide protection and for the appropriate delivery into the targeted site by the formation of particles or capsules in micrometer or nanometer scales. Encapsulation imparts several benefits including improved thermal and chemical stability, preserves or masks flavor, taste, or aroma, controlled and targeted release, and enhanced bioavailability of pigments. Micro and nanoencapsulation of pigments will provide extensive and intensive platforms for the development of a new stage in the production of novel and healthy foods. This review mainly focuses on the advanced developments in the fields of micro and nanoencapsulation of pigments.

Jaboticaba berry: A comprehensive review on its polyphenol composition, health effects, metabolism, and the development of food products

Jaboticaba, a popular Brazilian berry, has been studied due to its relevant polyphenol composition, health benefits and potential use for the development of derived food products. Considering that around 200 articles have been published in recent years, this review aims to provide comprehensive and updated information, as well as a critical discussion on: (i) jaboticaba polyphenolic composition and extraction methods for their accurate determination; (ii) jaboticaba polyphenol's metabolism; (iii) biological effects of the fruit and the relationship with its polyphenols and their metabolites; (iv) challenges in the development of jaboticaba derived products. The determination of jaboticaba polyphenols should employ hydrolysis procedures during extraction, followed by liquid chromatographic analysis. Jaboticaba polyphenols, mainly anthocyanins and ellagitannins, are extensively metabolized, and their metabolites are probably the most important contributors to the relevant health effects associated with the fruit, such as antioxidant, anti-inflammatory, antidiabetic, hepatoprotective and hypolipidemic. Most of the technological processing of jaboticaba fruit and its residues is related to their application as a colorant, antioxidant, antimicrobial and source of polyphenols. The scientific literature still lacks studies on the metabolism and bioactivity of polyphenols from jaboticaba in humans, as well as the effect of technological processes on these issues.

Encapsulation of Anthocyanins from Cornelian Cherry Fruits Using Heated or Non-Heated Soy Proteins

In the current study, the effect of temperature on the potential of soy proteins to ensure the encapsulation and gastric stability of bioactives, such as anthocyanins from cornelian cherry fruits, was investigated. The powders obtained after freeze-drying were analyzed in relation to flow properties, encapsulation retention and efficiency, stability in simulated gastrointestinal medium, color, and morphology. Preheating the soy proteins generated a powder with low density. Powders obtained with native soy proteins allowed the highest encapsulation efficiency and the lowest was obtained when using preheated soy proteins. The heat treatment of the mixture of soy proteins and cornelian cherry fruits prior to encapsulation generated powders with the highest lightness and the lowest intensity of red shades among all samples. The in vitro experiments revealed that the highest protection in simulated gastric environment was provided when protein was heat treated either alone or in combination with bioactives to be encapsulated. The morphological analysis highlighted that powders consisted of large and rigid structures.

Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications

Spray-drying is known as a common and economical technique for the encapsulation of various nutrients and bioactive compounds. However, shear and thermal tensions during atomization and dehydration, as well as physicochemical instability during storage, result in a loss of these compounds. As a solution, bioactives are stabilized into different carriers, among which proteins and peptides are of particular importance due to their functional properties, surface activity, and film/shell formability around particles. Given the importance of stabilization of bioactive compounds during spray drying, this paper focuses on the role of composition and type of carriers, as well as the characteristics and efficiency of various protein-based carriers in the encapsulation and maintaining of physicochemical, structural, and functional properties, along with biological activity of bioactive compounds (e.g., oleoresins, sterols, polyphenols, anthocyanins, carotenoids, probiotics, and peptides), and nutrients (e.g., vitamins, fatty acids and minerals) alone or in combination with other biopolymers.

Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, which could profoundly influence the final food product′s physicochemical properties. Microencapsulation technology is extensively investigated to enhance stability, bioaccessibility, and impart controlled release properties. There are many varieties of microencapsulation methods and diverse types of wall materials. However, choosing a proper approach involves considering the processing parameters, equipment availability, and application purposes. The present review thoroughly scrutinizes anthocyanins′ chemical structure, principles, benefits, and drawbacks of different microencapsulation methods, including spray drying, freeze drying, electrospinning/electrospraying, inclusion complexes, emulsification, liposomal systems, ionic gelation, and coacervation. Furthermore, wall materials applied in different techniques plus parameters that affect the powders′ encapsulation efficiency and physicochemical properties are discussed. Future studies should focus on various processing parameters and the combination of different techniques and applications regarding microencapsulated anthocyanins in functional foods to assess their stability, efficiency, and commercialization potentials.

Valorization of fruits and vegetable wastes and by-products to produce natural pigments

Synthetic pigments from petrochemicals have been extensively used in a wide range of food products. However, these pigments have adverse effects on human health that has rendered it obligatory to the scientific community in order to explore for much safer, natural, and eco-friendly pigments. In this regard, exploiting the potential of agri-food wastes presumes importance, extracted mainly by employing green processing and extraction technologies. Of late, pigments market size is growing rapidly owing to their extensive uses. Hence, there is a need for sustainable production of pigments from renewable bioresources. Valorization of vegetal wastes (fruits and vegetables) and their by-products (e.g. peels, seeds or pomace) can meet the demands of natural pigment production at the industrial levels for potential food, pharmaceuticals, and cosmeceuticals applications. These wastes/by-products are a rich source of natural pigments such as: anthocyanins, betalains, carotenoids, and chlorophylls. It is envisaged that these natural pigments can contribute significantly to the development of functional foods as well as impart rich biotherapeutic potential. With a sustainability approach, we have critically reviewed vital research information and developments made on natural pigments from vegetal wastes, greener extraction and processing technologies, encapsulation techniques and potential bioactivities. Designed with an eco-friendly approach, it is expected that this review will benefit not only the concerned industries but also be of use to health-conscious consumers.

Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review

Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives.

Phenolic compounds: current industrial applications, limitations and future challenges

Phenolic compounds are natural bioactive molecules found mainly in plant tissues that have shown interesting bioactivities, such as antioxidant, antimicrobial, anti-inflammatory, and antiproliferative activities, among others, which has led to great interest in their use by several industries. However, despite the large number of scientific studies on this topic, some issues still need to be studied and solved, such as the understanding of the main actions of these compounds in organisms. Besides their large potential applicability in industry, phenolic compounds still face some issues making it necessary to develop strategies to improve bioavailability, sustainable technologies of extraction and refinement, and stability procedures to increase the range of applicability. This review focuses on the most recent advances in the applications of phenolic compounds in different technological and medicinal areas. In addition, techniques to improve their sustainable resourcing, stability and bioavailability will be presented and discussed.

Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying

In this work, different whey protein (WP) ratios (5, 10, 20, 30, 40 and 50% w/w) were added as stabilizers to high degree of polymerization Agave fructans (HDPAF) capsules to decrease the hygroscopicity. Results showed that the WP and HDPAF in 1:520:80 ratio (20/80 w/w) decreased significantly the hygroscopicity of capsules from 12.19 to 8.34%. Additionally, this polymeric mixture was assessed for the encapsulation of sea grape (Coccoloba uvifera L.) leaf extract was achieved by via electrospray, using this biopolymers mixture. Scanning electron microscopy (SEM) images exhibited spherical particles with sizes from 655 to 7250 nm. The thermal stability of encapsulated extract was demonstrated by via thermogravimetric analysis. The in vitro release study in simulated stomach (0-180 min) and intestine conditions (0-300 min) showed the controlled release of the controlled release of the encapsulated extract. The encapsulated extract and its bioavailability in simulating the stomach (0-180 min) and small intestine (0-300 min) Therefore, HDPAF-WP is a viable option as an encapsulating matrix susceptible to be used in the food, pharmaceutical, and cosmetic industries.