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Jiao M, Zhang Y, Dong Z, Zhang H, Jiang Y. Microencapsulation of multi-component traditional Chinese herbs extracts and its application to traditional Chinese medicines loaded textiles. Colloids Surf B Biointerfaces 2024; 240:113970. [PMID: 38788474 DOI: 10.1016/j.colsurfb.2024.113970] [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: 12/27/2023] [Revised: 04/26/2024] [Accepted: 05/12/2024] [Indexed: 05/26/2024]
Abstract
Extracts of traditional Chinese herbs (TCH) contain a variety of anti-allergic, anti-inflammatory and other bioactive factors. However, the defect of easy degradation or loss of active ingredients limits its application in traditional Chinese medicines (TCM) loaded textiles. In this work, TCH extracts containing different active ingredients were innovatively proposed as the core material of microcapsules. The feasibility of microencapsulation of multi-component TCH extracts in the essential oil state was initially demonstrated. Polyacrylate was also used as a binder to load the microcapsules onto the fabric to improve the durability and wash resistance of the treated fabric. Modeling the oil release of microcapsules for controlled release under different conditions may provide new possible uses for the materials. Results show that the constructed microcapsule has a smooth surface without depression and can be continuously released for over 30 days. The release behavior of microcapsules follows different release mechanisms and can be modulated by temperature and water molecules. The incorporation of microcapsules and polyacrylate does not significantly change the fabric's air permeability, water vapor transmission and hydrophilicity. The washing durability and friction properties of the microcapsule-based fabric are greatly improved, and it can withstand 30 washing tests and 200 friction tests. Moreover, the results of methyl thiazolyl tetrazolium (MTT) release assay using human dermal papilla cells (HDP) as an in vitro template confirm that the microcapsule has no toxic effects on human cells. Therefore, the successful microencapsulation of multi-component TCH extracts indicates their potential application in the field of TCM-loaded textiles.
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Affiliation(s)
- Mengyan Jiao
- School of Textile Science and Engineering, Tiangong University, Tianjin 300387, China; Key Laboratory of Advanced Textile Composite of Ministry of Education, Tiangong University, Tianjin 300387, China
| | - Yubin Zhang
- College of Mechanical and Electronic Engineering, China University of Petroleum (East China), Qingdao 266580, China
| | - Zhaoyong Dong
- School of Textile Science and Engineering, Tiangong University, Tianjin 300387, China; Key Laboratory of Advanced Textile Composite of Ministry of Education, Tiangong University, Tianjin 300387, China
| | - Hao Zhang
- School of Textile Science and Engineering, Tiangong University, Tianjin 300387, China
| | - Yaming Jiang
- School of Textile Science and Engineering, Tiangong University, Tianjin 300387, China; Key Laboratory of Advanced Textile Composite of Ministry of Education, Tiangong University, Tianjin 300387, China.
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2
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Yang W, Gong Y, Wang Y, Wu C, Zhang X, Li J, Wu D. Design of gum Arabic/gelatin composite microcapsules and their cosmetic applications in encapsulating tea tree essential oil. RSC Adv 2024; 14:4880-4889. [PMID: 38323015 PMCID: PMC10845123 DOI: 10.1039/d3ra08526k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Accepted: 01/18/2024] [Indexed: 02/08/2024] Open
Abstract
Microencapsulation has been widely used to protect essential oils, facilitating their application in cosmetics. In this study, gelatin, gum arabic and n-butyl cyanoacrylate were used as wall materials, and composite microcapsules of tea tree essential oil (TTO) were prepared using a combination of composite coagulation and in situ polymerization methods. When the ratio of gelatin to gum arabic is 1 : 1, the ratio of TTO to n-butyl cyanoacrylate is 4 : 1, the curing time is 10 h, and the encapsulation efficiency (EE) under these conditions is 73.61%. Morphological observation showed that the composite capsule was a micron-sized spherical particle with an average particle size of 10.51 μm, and Fourier transform infrared spectroscopy (FT-IR) confirmed a complex coagulation reaction between gelatin and gum arabic, and the disappearance of the n-butyl cyanoacrylate peak indicated that the film was formed in a condensation layer. The thermogravimetric analysis (TGA) results showed that the composite capsule greatly improved the thermal stability of TTO. Rheological testing showed that the viscosity and viscoelasticity of the surface composite capsules have been improved. In addition, the composite capsule showed good stability in the osmotic environment and has good sustained-release performance and antioxidant capacity in the average human skin environment.
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Affiliation(s)
- Wei Yang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Yuxi Gong
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Yansong Wang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Chao Wu
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Xiangyu Zhang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Jinlian Li
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Dongmei Wu
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
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Tomić A, Šovljanski O, Erceg T. Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging. Antibiotics (Basel) 2023; 12:1473. [PMID: 37760769 PMCID: PMC10525543 DOI: 10.3390/antibiotics12091473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 09/29/2023] Open
Abstract
The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products' freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry. There is no doubt that this principle can facilitate food status monitoring, reduce food waste, extend the shelf life, improve the overall quality of food, or indicate a larger problem during the storage, production, and distribution of foodstuffs. On the other hand, most antimicrobial packaging systems are in the development phase, while the sensitivity, selectivity, complexity, and, above all, safety of these materials are just some of the essential questions that need to be answered before they can be widely used. The incorporation of essential oils as antimicrobial substances in biopolymer-based active packaging holds significant promise for enhancing food safety, extending shelf life, and offering more sustainable packaging solutions. While challenges exist, ongoing research and innovation in this field are likely to lead to the development of effective and environmentally friendly packaging systems with enhanced antimicrobial properties.
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Affiliation(s)
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (A.T.); (T.E.)
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Russell S, Bruns N. Encapsulation of Fragrances in Micro- and Nano-Capsules, Polymeric Micelles, and Polymersomes. Macromol Rapid Commun 2023; 44:e2300120. [PMID: 37150605 DOI: 10.1002/marc.202300120] [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] [Received: 03/07/2023] [Revised: 04/19/2023] [Indexed: 05/09/2023]
Abstract
Fragrances are ubiquitously and extensively used in everyday life and several industrial applications, including perfumes, textiles, laundry formulations, hygiene household products, and food products. However, the intrinsic volatility of these small organic molecules leaves them particularly susceptible to fast depletion from a product or from the surface they have been applied to. Encapsulation is a very effective method to limit the loss of fragrance during their use and to sustain their release. This review gives an overview of the different materials and techniques used for the encapsulation of fragrances, scents, and aromas, as well as the methods used to characterize the resulting encapsulation systems, with a particular focus on cyclodextrins, polymer microcapsules, inorganic microcapsules, block copolymer micelles, and polymersomes for fragrance encapsulation, sustained release, and controlled release.
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Affiliation(s)
- Sam Russell
- Department of Chemistry, Technical University of Darmstadt, Peter-Grünberg-Str. 4, 64287, Darmstadt, Germany
- Department of Pure and Applied Chemistry, University of Strathclyde, Thomas Graham Building, 295 Cathedral Street, G1 1XL, Glasgow, United Kingdom
| | - Nico Bruns
- Department of Chemistry, Technical University of Darmstadt, Peter-Grünberg-Str. 4, 64287, Darmstadt, Germany
- Department of Pure and Applied Chemistry, University of Strathclyde, Thomas Graham Building, 295 Cathedral Street, G1 1XL, Glasgow, United Kingdom
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Microencapsulation as a Route for Obtaining Encapsulated Flavors and Fragrances. COSMETICS 2023. [DOI: 10.3390/cosmetics10010026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Microencapsulation methods for active substances, such as fragrance compounds and aromas, have long been of interest to researchers. Fragrance compositions and aromas are added to cosmetics, household, and food products. This is often because the choice of a particular product is dictated by its fragrance. Fragrance compositions and aromas are, therefore, a very important part of the composition of these items. During production, when a fragrance composition or aroma is introduced into a system, unfavorable conditions often exist. High temperatures and strong mixing have a detrimental effect on some fragrance compounds. The environments of selected products, such as high- or low-pH surfactants, all affect the fragrance, often destructively. The simple storage of fragrances where they are exposed to light, oxygen, or heat also has an adverse effect. The solution to most of these problems may be the encapsulation process, namely surrounding small fragrance droplets with an inert coating that protects them from the external environment, whether during storage, transport or application, until they are in the right conditions to release the fragrance. The aim of this article was to present the possible, available and most commonly used methods for obtaining encapsulated fragrances and aromas, which can then be used in various industries. In addition, the advantages and disadvantages of each method were pointed out, so that the selection of the appropriate technology for the production of encapsulated fragrances and aromas will be simpler.
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Tang Y, Arbaugh B, Park H, Scher HB, Bai L, Mao L, Jeoh T. Targeting enteric release of therapeutic peptides by encapsulation in complex coacervated matrix microparticles by spray drying. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.104063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Liu Y, Cao W, Wang J, Zhang L, Yang Y, Liu M, Wang H, Wang S. Preparation and characterization of Perilla essential oil composite microcapsule based on the complex coacervation and interface polymerization. J Food Sci 2022; 87:5017-5028. [PMID: 36222191 DOI: 10.1111/1750-3841.16348] [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: 05/06/2022] [Revised: 09/05/2022] [Accepted: 09/12/2022] [Indexed: 11/26/2022]
Abstract
In this paper, we prepared a novel double-layer Perilla essential oil composite membrane microcapsule (PEOCM) by the composite methods of complex coacervation and interface polymerization. The particle size distribution, morphology, pressure resistance, thermal stability, and elemental proportions of the microcapsule shell of the obtained microcapsules were characterized by laser particle size analyzer, scanning electron microscopy (SEM), dynamic rheometer, thermogravimetric analysis (TGA), and energy spectrometer. In order to further examine the application effect of the PEOCM, we carried out a fresh-keeping experiment on nectarines. The results showed that the average volume diameter of the microcapsules was 226.9 µm, with a completely spherical shape and a slight depression on the surface and had good pressure resistance and thermal stability. The results also demonstrated that microencapsulation does not change the composition of Perilla essential oil, and the polyurea membrane with amide structure (-NH-CO-NH-) was formed successfully. Furthermore, the total soluble solids content and peroxidase activity of nectarines indicated that the PEOCM can be a preservative of food. PRACTICAL APPLICATION: We prepared a double-layer Perilla essential oil composite membrane microcapsule by the composite methods of complex coacervation and interface polymerization. The encapsulation conditions of the microcapsules were optimized, the structure of the microcapsule was characterized, and the fresh-keeping effects of the microcapsule on nectarine were studied. The results showed that microcapsules had a completely spherical shape and a slight depression on the surface and had good pressure resistance, good thermal stability, and good fresh-keeping ability. The above characteristics indicated that the double-layer microcapsules have good application prospect and plays an important role in food fresh-keeping and the preservation of essential oils.
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Affiliation(s)
- Yanhong Liu
- Key Laboratory of Food Quality and Health of Tianjin (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P.R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P.R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P.R. China
| | - Wanqi Cao
- Key Laboratory of Food Quality and Health of Tianjin (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P.R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P.R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P.R. China
| | - Jiahao Wang
- Key Laboratory of Food Quality and Health of Tianjin (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P.R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P.R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P.R. China
| | - Lingling Zhang
- Key Laboratory of Food Quality and Health of Tianjin (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P.R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P.R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P.R. China
| | - Yajiao Yang
- Key Laboratory of Food Quality and Health of Tianjin (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P.R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P.R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P.R. China
| | - Mengyao Liu
- Key Laboratory of Food Quality and Health of Tianjin (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P.R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P.R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P.R. China
| | - Hui Wang
- Key Laboratory of Food Quality and Health of Tianjin (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P.R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P.R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P.R. China
| | - Shuo Wang
- Key Laboratory of Food Quality and Health of Tianjin (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P.R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P.R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P.R. China
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8
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Mane S, Kumari P, Singh A, Taneja NK, Chopra R. Amelioration for oxidative stability and bioavailability of N-3 PUFA enriched microalgae oil: an overview. Crit Rev Food Sci Nutr 2022; 64:2579-2600. [PMID: 36128949 DOI: 10.1080/10408398.2022.2124505] [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: 11/03/2022]
Abstract
Technological improvements in dietary supplements and nutraceuticals have highlighted the significance of bioactive molecules in a healthy lifestyle. Eicosapentaenoic acid and Cervonic acid (DHA), omega-3 polyunsaturated fatty acids seem to be famed for their ability to prevent diverse physiological abnormalities. Selection of appropriate pretreatments and extraction techniques for extraction of lipids from robust microalgae cell wall are very important to retain their stability and bioactivity. Therefore, extraction techniques with optimized extraction parameters offer an excellent approach for obtaining quality oil with a high yield. Oils enriched in omega-3 are particularly imperiled to oxidation which ultimately affects customer acceptance. Bio active encapsulation could be one of the effective approaches to overcome this dilemma. This review paper aims to give insight into the cultivation methods, and downstream processes, various lipid extraction approaches, techniques for retaining oxidative stability, bioavailability and food applications based on extracted or encapsulated omega-3.
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Affiliation(s)
- Sheetal Mane
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Purnima Kumari
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Anupama Singh
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Neetu Kumra Taneja
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
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Sriwattana S, Torpol K, Prinyawiwatkul W, Sangsuwan J. Efficacy of chitosan‐pectin beads encapsulated with combined garlic and holy basil essential oils on shelf life extension of ready to eat food. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16087] [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]
Affiliation(s)
- Sujinda Sriwattana
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Research Center of Producing and Development of Products and Innovations for Animal Health and Production Chiang Mai University Chiang Mai 50100 Thailand
| | - Kittikoon Torpol
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Jurmkwan Sangsuwan
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Center of Excellence in Materials Science and Technology Chiang Mai University Chiang Mai 50200 Thailand
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10
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Tang Y, Park H, Scher HB, Jeoh T. The role of a moisture-barrier latex in controlling retention, stability and release of D-limonene from complex coacervated matrix microparticles formed during spray drying. Front Nutr 2022; 9:979656. [PMID: 36091256 PMCID: PMC9452785 DOI: 10.3389/fnut.2022.979656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 08/08/2022] [Indexed: 11/13/2022] Open
Abstract
Limonene from citrus peel oil is valued as fragrance and flavor additives in food and beverages; however, D-limonene is highly volatile and oxygen-sensitive, thus present storage and stability challenges in food products. A novel, industrially-scalable microencapsulation by in situ complex coacervation during spray drying process (CoCo process) was applied to encapsulate limonene in alginate-gelatin matrix microparticles. Specifically, we investigated the potential to improve upon prior work demonstrating volatile retention and enteric release of limonene from the complex coacervated (CoCo) microcapsules by incorporating ethylcellulose to improve moisture and oxygen barrier properties of the encapsulation matrix. We hypothesized that ethylcellulose, commonly used as a water-barrier coating with pharmaceuticals, would enhance the ability of CoCo microcapsules to retain and shelf-stabilize limonene. The CoCo process alone could achieve limonene retention of 77.7% ± 1.3% during spray drying, with only ∼10% limonene loss and low oxidation rate after 3-weeks of storage in ambient conditions. Contrary to expectations, incorporating ethylcellulose with the CoCo formulation increased volatile losses of limonene during spray drying and during prolonged storage. Moreover, CoCo powders with ethylcellulose accelerated limonene release in water and simulated gastric fluid, and decelerated release in simulated intestinal fluid—a result that was contrary to targeting enteric release. Instead of simply forming a protective water barrier film in the microparticles during spray drying as envisioned, ethylcellulose appeared to bring limonene to the particle surfaces, thereby enhancing volatile losses, facilitating oxidation and accelerating release in acidic aqueous media. Using ethylcellulose as a model, this study demonstrated the potential to formulate CoCo microparticles using latex excipients to control burst release of the payload followed by long-lasting sustained release in air and in aqueous environments.
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11
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Tang T, Zhang M, Mujumdar AS, Teng X. 3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating. Food Res Int 2022; 158:111496. [DOI: 10.1016/j.foodres.2022.111496] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/06/2022] [Accepted: 06/08/2022] [Indexed: 12/01/2022]
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12
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Rezaei A, Rafieian F, Akbari-Alavijeh S, Kharazmi MS, Jafari SM. Release of bioactive compounds from delivery systems by stimuli-responsive approaches; triggering factors, mechanisms, and applications. Adv Colloid Interface Sci 2022; 307:102728. [PMID: 35843031 DOI: 10.1016/j.cis.2022.102728] [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: 04/14/2022] [Revised: 07/01/2022] [Accepted: 07/01/2022] [Indexed: 11/01/2022]
Abstract
Recent advances in emerging nanocarriers and stimuli-responsive (SR) delivery systems have brought about a revolution in the food and pharmaceutical industries. SR carriers are able to release the encapsulated bioactive compounds (bioactives) upon an external trigger. The potential of releasing the loaded bioactives in site-specific is of great importance for the pharmaceutical industry and medicine that can deliver the cargo in an appropriate condition. For the food industry, release of encapsulated bioactives is considerably important in processing or storage of food products and can be used in their formulation or packaging. There are various stimuli to control the favorite release of bioactives. In this review, we will shed light on the effect of different stimuli such as temperature, humidity, pH, light, enzymatic hydrolysis, redox, and also multiple stimuli on the release of encapsulated cargo and their potential applications in the food and pharmaceutical industries. An overview of cargo release mechanisms is also discussed. Furthermore, various alternatives to manipulate the controlled release of bioactives from carriers and the perspective of more progress in these SR carriers are highlighted.
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Affiliation(s)
- Atefe Rezaei
- Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran.
| | - Fatemeh Rafieian
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Safoura Akbari-Alavijeh
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, P.O. Box 56199-11367, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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13
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Mei L, Ji Q, Jin Z, Guo T, Yu K, Ding W, Liu C, Wu Y, Zhang N. Nano-microencapsulation of tea seed oil via modified complex coacervation with propolis and phosphatidylcholine for improving antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Amani F, Rezaei A, Damavandi MS, Doost AS, Jafari SM. Colloidal carriers of almond gum/gelatin coacervates for rosemary essential oil: Characterization and in-vitro cytotoxicity. Food Chem 2022; 377:131998. [PMID: 34999451 DOI: 10.1016/j.foodchem.2021.131998] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 11/04/2021] [Accepted: 11/25/2021] [Indexed: 11/04/2022]
Abstract
The potential of almond gum and gelatin complex coacervates as a colloidal carrier for rosemary essential oil (REO) was investigated along with in-vitro gastrointestinal release and cytotoxicity. The optimum formulation (1 gelatin:2 almond gum and 7% (w/w) REO) was selected based on encapsulation efficiency (43.6%) and encapsulation yield (99.3%). The particle size was 6.9 µm with a high negative zeta-potential (-37.3 mV). FTIR and XRD data revealed that REO was properly loaded within carriers and there were interactions between gelatin and almond gum. Thermal stability of REO was enhanced after complex coacervation according to TGA. REO released slowly from carriers under simulated gastrointestinal fluid. Cytotoxicity of pure REO and REO-loaded complexes was evaluated on 4 T1 cell lines. Encapsulation of REO caused a reduction in toxicity. Overall, coacervates of gelatin-almond gum could be a promising carrier to enhance the application of bioactives in the food and drug industry with low toxicity.
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Affiliation(s)
- Fateme Amani
- Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran.
| | - Mohammad Sadegh Damavandi
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Ali Sedaghat Doost
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Seid Mahdi Jafari
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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15
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Koksal E, Bayram O, Moral E, Gode F. Microencapsulation of quinoa extract ( Chenopodium quinoa Willd.) in response surface methodology conditions: preparation and characterization. PARTICULATE SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1080/02726351.2022.2072429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Elif Koksal
- Department of Chemistry, Graduate School of Applied and Natural Sciences, Suleyman Demirel University, Isparta, Turkey
| | - Okan Bayram
- Department of Chemistry, Graduate School of Applied and Natural Sciences, Suleyman Demirel University, Isparta, Turkey
| | - Emel Moral
- Department of Chemistry, Graduate School of Applied and Natural Sciences, Suleyman Demirel University, Isparta, Turkey
| | - Fethiye Gode
- Department of Chemistry, Faculty of Arts & Sciences, Suleyman Demirel University, Isparta, Turkey
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16
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Song F, Li Y, Wang B, Shen X, Wang H, Li R, Xia Q. Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Fei Song
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Yannan Li
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Bo Wang
- School of Behavioural and Health Sciences Australian Catholic University Sydney Australia
| | - Xiaojun Shen
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Hui Wang
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Rui Li
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Qiuyu Xia
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
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17
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Chen X, Hu Z, Chen D, Feng T. Preparation and physiochemical properties of enzymatically modified octenyl succinate starch. J Food Sci 2022; 87:2112-2120. [PMID: 35340031 DOI: 10.1111/1750-3841.16122] [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: 12/07/2021] [Revised: 02/08/2022] [Accepted: 02/24/2022] [Indexed: 11/28/2022]
Abstract
The high viscosity and low solubility of octenyl succinate starch (OSAS) in water often lead to low reaction efficiency and uneven distribution of OSA groups, which can be solved by subjecting OSA starch to enzymatic digestion. Waxy corn starch is used to produce OSAS. The molecular weight of enzymolysis modified octenyl succinate starches (E-OSAS) decreased with the addition of enzyme, and the substitution of enzymatically digested OSAS was larger than that of OSAS. As the addition of pullulanase increased, the substitution of E-OSAS tended to increase and the apparent viscosity decreased significantly. The smaller its particle size and polydispersity index (PDI), the larger the absolute value of the zeta potential. E40 -OSAS with the smallest particle size and best homogeneity and stability had the smallest weight average molecular weight (1.38 × 106 g/mol), the smallest number average molecular weight (1.37 × 105 g/mol), and the largest degree of substitution of 0.019. The E-OSAS has not been investigated deeply enough, and the enzymatic treatment by pullulanase is not much studied, so this study is of great importance to provide some basis for the research of new microcapsules. PRACTICAL APPLICATION: This work aims to provide wall materials with lower viscosity and better encapsulation properties for the food industry. Waxy corns starch is used to manufacture OSAS. This wall material is a partly biodegradable material that is hydrophilic on the outside and hydrophobic on the inside, and its preparation process is in line with the concept of green chemistry.
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Affiliation(s)
- Xingyu Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Zhongshan Hu
- Technology Center, Shanghai Peony Flavors and Fragrances Co., Ltd, Shanghai, China
| | - Da Chen
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
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18
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Zhang W, Liu Y, Zhang X, Wu Z, Weng P. Tea polyphenols-loaded nanocarriers: preparation technology and biological function. Biotechnol Lett 2022; 44:387-398. [PMID: 35229222 DOI: 10.1007/s10529-022-03234-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 02/04/2022] [Indexed: 12/26/2022]
Abstract
Tea polyphenols (TP) have various biological functions including anti-oxidant, anti-bacterial, anti-apoptotic, anti-inflammatory and bioengineered repair properties. However, TP exhibit poor stability and bioavailability in the gastrointestinal tract. Nanoencapsulation techniques can be used to protect TP and to uphold their original characteristics during processing, storage and digestion, improve their physiochemical properties and enhance their health promoting effects. Nano-embedded TP show higher antioxidant, antibacterial and anticancer properties than TP, allowing TP to play a better role in bioengineering restoration after embedding. In this review, recent advances in nanoencapsulation of TP with biopolymeric nanocarriers (polysaccharides and proteins), lipid-based nanocarriers and innovative developments in preparation strategies were mainly discussed. Additionally, the strengthening biological functions of stability and bioavailability, antioxidant, antibacterial, anticancer activities and bioengineering repair properties activities after the nano-embedding of TP have been considered. Finally, further studies could be conducted for exploring the application of nanoencapsulated systems in food for industrial applications.
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Affiliation(s)
- Wanni Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Yanan Liu
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China.
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Zufang Wu
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Peifang Weng
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
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19
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Zhu H, Wu S, Zhang Z, MA T. Effect of crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation. Food Funct 2022; 13:9049-9059. [DOI: 10.1039/d2fo01875f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The crosslinking and drying method of microcapsules prepared by complex coacervation has been investigated in order to reach a better control of the oxidative stability of final powder product. Methyl...
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20
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Liu Y, Liu M, Zhao J, Wang D, Zhang L, Wang H, Cao W, Wang S. Microencapsulation of Osmanthus essential oil by interfacial polymerization: Optimization, characterization, release kinetics, and storage stability of essential oil from microcapsules. J Food Sci 2021; 86:5397-5408. [PMID: 34755906 DOI: 10.1111/1750-3841.15943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/16/2021] [Accepted: 09/21/2021] [Indexed: 11/29/2022]
Abstract
In this paper, the interface polymerization method was used to prepare Osmanthus essential oil microcapsules. The optimal preparation process of Osmanthus essential oil microcapsules was explored as follows: the dosage ratio of Osmanthus essential oil to N100 was 6:1, the reaction temperature was 70°C, and the reaction time was 2 h. The encapsulation efficiency of Osmanthus essential oil microcapsules could reach 80.31%. The particle size distribution, morphology, chemical structure, and thermal stability of the obtained microcapsules were characterized by laser particle size analyzer, scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis. The release kinetics and storage stability experiments of the microcapsules were studied. The results showed that the average volume diameter of the microcapsules was 101.2 µm. The microcapsules were in the shape of full spheres, with a smooth surface, low viscosity, and high elasticity. Microencapsulation improved the thermal stability of Osmanthus essential oil and promoted the slow release of essential oil. The synthesized microcapsules showed good storage stability under refrigerated and dark conditions, which indicated that microcapsules had broad application prospects in food, medicine, and other fields. PRACTICAL APPLICATION: In this study, we prepared a polyurea membrane to encapsulate Osmanthus essential oil microcapsules by interfacial polymerization. The encapsulation conditions of the microcapsules were optimized and the structure of the microcapsules was characterized in this study. The results showed that microcapsules had a full spherical shape with a smooth surface, high elasticity, good sustained-release ability, good thermal stability, and storage stability. These properties indicated that microcapsules have good application prospects and can be used as a high-quality flavor with a long residual effect and high thermal stability for food and cosmetic scope.
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Affiliation(s)
- Yanhong Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, P. R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P. R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Mengyao Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, P. R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P. R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Juan Zhao
- Research Centre of Modern Analysis Technology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Dezhen Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, P. R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P. R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Lingling Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, P. R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P. R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Hui Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, P. R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P. R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Wanqi Cao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, P. R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P. R. China.,College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, P. R. China.,Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P. R. China
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21
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Zhang X, Hu B, Zhao Y, Yang Y, Gao Z, Nishinari K, Yang J, Zhang Y, Fang Y. Electrostatic Interaction-Based Fabrication of Calcium Alginate-Zein Core-Shell Microcapsules of Regulable Shapes and Sizes. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:10424-10432. [PMID: 34427433 DOI: 10.1021/acs.langmuir.1c01098] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Core-shell microcapsules with combined features of hydrophilicity and hydrophobicity have become much popular. However, the assembly of biocompatible and edible materials in hydrophilic-hydrophobic core-shell microcapsules is not easy. In this work, based on electrostatic interactions, we prepared controllable calcium alginate (ALG)-zein core-shell particles of different shapes and sizes using hydrophilic ALG and hydrophobic zein by a two-step extrusion method. Negatively charged hydrogel beads of spherical, ellipsoidal, or fibrous shape were added into a positively charged zein solution (dissolved in 70% (v/v) aqueous ethanol solution) to achieve different-shaped core-shell particles. Interestingly, the size, shape, and shell thickness of the particles can be regulated by the needle diameter, stirring speed, and zein concentration. Moreover, for simplification, the core-shell particles were also synthesized by a one-step extrusion method, in which an ALG solution was added dropwise into a 70% (v/v) aqueous ethanol solution containing zein and CaCl2. The particles synthesized in this work showed controlled digestion of encapsulated medium-chain triglyceride (MCT) and sustained release of encapsulated thiamine and ethyl maltol. Our preparation method is simplistic and can be extended to fabricate a variety of hydrophilic and hydrophobic core-shell structures to encapsulate a broad spectrum of materials.
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Affiliation(s)
- Xun Zhang
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Hubei University of Technology, Wuhan 430068, China
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Bing Hu
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Hubei University of Technology, Wuhan 430068, China
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yiguo Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yisu Yang
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Hubei University of Technology, Wuhan 430068, China
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Zhiming Gao
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Hubei University of Technology, Wuhan 430068, China
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Katsuyoshi Nishinari
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Hubei University of Technology, Wuhan 430068, China
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Jixin Yang
- Faculty of Arts, Science and Technology, Wrexham Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, United Kingdom
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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22
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Wang C, Chen Y, Cui Y, Zhang T, Zhang D, Ma C, Chen S, Li H. Microencapsulation of camellia oil to maintain thermal and oxidative stability with focus on protective mechanism. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chenjie Wang
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province Shandong Zibo 255000 China
| | - Yanting Chen
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
| | - Yanru Cui
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
| | - Tianqi Zhang
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province Shandong Zibo 255000 China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province Shandong Zibo 255000 China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province Shandong Zibo 255000 China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province Shandong Zibo 255000 China
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23
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Baiocco D, Preece JA, Zhang Z. Encapsulation of hexylsalicylate in an animal-free chitosan-gum Arabic shell by complex coacervation. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126861] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Cui T, Chen C, Jia A, Li D, Shi Y, Zhang M, Bai X, Liu X, Liu C. Characterization and human microfold cell assay of fish oil microcapsules: Effect of spray drying and freeze-drying using konjac glucomannan (KGM)-soybean protein isolate (SPI) as wall materials. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104542] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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25
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Chaib S, Benali N, Arhab R, Sadraoui Ajmi I, Bendaoued H, Romdhane M. Preparation of Thymus vulgaris Essential Oil Microcapsules by Complex Coacervation and Direct Emulsion: Synthesis, Characterization and Controlled Release Properties. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2021. [DOI: 10.1007/s13369-020-05223-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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26
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Light K, Karboune S. Emulsion, hydrogel and emulgel systems and novel applications in cannabinoid delivery: a review. Crit Rev Food Sci Nutr 2021; 62:8199-8229. [PMID: 34024201 DOI: 10.1080/10408398.2021.1926903] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Emulsions, hydrogels and emulgels have attracted a high interest as tools for the delivery of poorly soluble hydrophobic nutraceuticals by enhancing their stability and bioavailability. This review provides an overview of these delivery systems, their unique qualities and their interactions with the human gastrointestinal system. The modulation of the various delivery systems to enhance the bioavailability and modify the release profile of bioactive encapsulates is highlighted. The application of the delivery systems in the delivery of cannabinoids is also discussed. With the recent increase of cannabis legalization across North America, there is much interest in developing cannabis edibles which can provide a consistent dose of cannabinoids per portion with a rapid time of onset. Indeed, the long time of onset of psychoactive effects and varied metabolic responses to these products result in a high risk of severe intoxication due to overconsumption. Sophisticated emulsion or hydrogel-based delivery systems are one potential tool to achieve this goal. To date, there is a lack of evidence linking specific classes of delivery systems with their pharmacokinetic profiles in humans. More research is needed to directly compare different classes of delivery systems for the gastrointestinal delivery of cannabinoids.
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Affiliation(s)
- Kelly Light
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
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27
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Peanparkdee M, Borompichaichartkul C, Iwamoto S. Bioaccessibility and antioxidant activity of phenolic acids, flavonoids, and anthocyanins of encapsulated Thai rice bran extracts during in vitro gastrointestinal digestion. Food Chem 2021; 361:130161. [PMID: 34051598 DOI: 10.1016/j.foodchem.2021.130161] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 04/16/2021] [Accepted: 05/17/2021] [Indexed: 12/25/2022]
Abstract
Encapsulation technique was applied to improve the stability of bioactive compounds in bran extracts from Thai rice cultivars (Khao Dawk Mali 105, Kiaw Ngu, Hom Nil, and Leum Pua), using three carriers including gelatin, gum Arabic, and the mixture of gelatin and gum Arabic. The microcapsules obtained using gelatin provided a higher production yield of 76.08, 85.63, 85.63 and 85.59%, respectively. A greater encapsulation efficiency was also observed in the extracts encapsulated with gelatin (93.45, 95.91, 91.19 and 95.09%, respectively). After simulated gastric and intestinal digestion, the microcapsules formed by using gelatin exhibited the higher release of bioactive compounds and antioxidant activity than unencapsulated extracts. However, the extracts encapsulated using gelatin and gum Arabic complex yielded the lowest release of bioactive compounds and their antioxidant activity after simulated digestion. The overall results showed that gelatin was an appropriate carrier that could protect bioactive compounds from the digestion conditions.
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Affiliation(s)
- Methavee Peanparkdee
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
| | - Chaleeda Borompichaichartkul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; Emerging Process for Food Functionality Design (EPFFD) Research Unit, Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10300, Thailand
| | - Satoshi Iwamoto
- Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan; Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan
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28
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Lammari N, Louaer O, Meniai AH, Fessi H, Elaissari A. Plant oils: From chemical composition to encapsulated form use. Int J Pharm 2021; 601:120538. [PMID: 33781879 DOI: 10.1016/j.ijpharm.2021.120538] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/05/2021] [Accepted: 03/22/2021] [Indexed: 12/16/2022]
Abstract
The last decade has witnessed a burgeoning global movement towards essential and vegetable oils in the food, agriculture, pharmaceutical, cosmetic, and textile industries thanks to their natural and safe status, broad acceptance by consumers, and versatile functional properties. However, efforts to develop new therapy or functional agents based on plant oils have met with challenges of limited stability and/or reduced efficacy. As a result, there has been increased research interest in the encapsulation of plant oils, whereby the nanocarriers serve as barrier between plant oils and the environment and control oil release leading to improved efficacy, reduced toxicity and enhanced patient compliance and convenience. In this review, special concern has been addressed to the encapsulation of essential and vegetable oils in three types of nanocarriers: polymeric nanoparticles, liposomes and solid lipid nanoparticles. First, the chemical composition of essential and vegetable oils was handled. Moreover, we gather together the research findings reported by the literature regarding the different techniques used to generate these nanocarriers with their significant findings. Finally, differences and similarities between these nanocarriers are discussed, along with current and future applications that are warranted by their structures and properties.
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Affiliation(s)
- Narimane Lammari
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, 69622 Villeurbanne, France; Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Ouahida Louaer
- Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Abdeslam Hassen Meniai
- Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Hatem Fessi
- Univ Lyon, Université Claude Bernard Lyon-1, CNRS, LAGEP UMR 5007, F-69622 Lyon, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, 69622 Villeurbanne, France.
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29
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Pithanthanakul U, Vatanyoopaisarn S, Thumthanaruk B, Puttanlek C, Uttapap D, Kietthanakorn B, Rungsardthong V. Encapsulation of fragrances in zein nanoparticles and use as fabric softener for textile application. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3648] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Usaraphan Pithanthanakul
- Department of Agro‐Industrial, Food and Environmental Technology Faculty of Applied Science Food and Agro‐Industrial Research Center King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Savitri Vatanyoopaisarn
- Department of Agro‐Industrial, Food and Environmental Technology Faculty of Applied Science Food and Agro‐Industrial Research Center King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Benjawan Thumthanaruk
- Department of Agro‐Industrial, Food and Environmental Technology Faculty of Applied Science Food and Agro‐Industrial Research Center King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Chureerat Puttanlek
- Department of Biotechnology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | - Dudsadee Uttapap
- Division of Biochemical Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok10150Thailand
| | | | - Vilai Rungsardthong
- Department of Agro‐Industrial, Food and Environmental Technology Faculty of Applied Science Food and Agro‐Industrial Research Center King Mongkut’s University of Technology North Bangkok Bangkok Thailand
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30
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Vehiculation of Methyl Salicylate from Microcapsules Supported on Textile Matrix. MATERIALS 2021; 14:ma14051087. [PMID: 33652651 PMCID: PMC7956389 DOI: 10.3390/ma14051087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/03/2020] [Accepted: 02/11/2020] [Indexed: 11/17/2022]
Abstract
In recent years, textile industries have focused their attention on the development of functional finishing that presents durability and, consequently, controlled release. However, in the case of methyl salicylate microcapsules supported on a textile matrix, studies indicate only the interactions between substrate and microcapsules and the drug delivery system, not applying the release equations. This study reports the mechanism and kinetics of controlled release of microcapsules of gelatin and gum Arabic containing methyl salicylate as active ingredient incorporated into textile matrices. According to the results presented, it was possible to verify that the wall materials participated in the coacervation process, resulting in microcapsules with well-defined geometry, besides promoting the increase of the thermal stability of the active principle. The samples (100% cotton, CO, and 100% polyamide, PA) functionalized with microcapsules released methyl salicylate in a controlled manner, based on the adjustment made by the Korsmeyer–Peppas model, indicating a Fickian mechanism. The influence of temperature was noticeable when the samples were subjected to washing, since with higher temperature (50 °C), the release was more pronounced than when subjected to lower temperature (37 °C). The results presented in this study indicate that the mechanism of backbone release is influenced by the textile matrix and by the durability of the microcapsule during the wash cycles.
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31
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da Silva Soares B, de Carvalho CWP, Garcia-Rojas EE. Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02594-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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32
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Tian Q, Zhou W, Cai Q, Ma G, Lian G. Concepts, processing, and recent developments in encapsulating essential oils. Chin J Chem Eng 2021. [DOI: 10.1016/j.cjche.2020.12.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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33
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Hu M, Chen X, Song L, He F. Arachidonic acid‐encapsulated microcapsules with core‐shell structure prepared by coaxial electrospray. J Appl Polym Sci 2020. [DOI: 10.1002/app.50403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Meng‐Xin Hu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Xian‐Lin Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Li‐Jie Song
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Fei He
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
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34
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Zuo W, Jincheng W, Shiqiang S, Pinhua R, Runkai W, Shihui L. Microencapsulated soil conditioner with a water-soluble core: improving soil nutrition of crop root. J Microencapsul 2020; 38:22-35. [PMID: 33047995 DOI: 10.1080/02652048.2020.1836056] [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: 10/23/2022]
Abstract
Traditional level of fertilisers was used by most farmers in China with the risks about resources wasting, environmental pollution together with soil structure deterioration. It is practicable to tackle the challenges about over-fertilisation and low efficiency with microencapsulated soil conditioner (MSC), which clads the water soluble core with natural polymer. Fulvic acid (FA) can be used as core material, because it possesses the characteristics of water-soluble, fertiliser maintenance and expedient monitoring. The morphology, structure, and properties of MSC were studied and compared. The particle size of MSC was ranged from 1.58 to 2.14 mm with a similar shape which was obtained by conventional measuring method due to their soft features. This was mainly attributed to the concentration of liquid paraffin and the interaction between shell materials and calcium chloride. FTIR spectra showed that a peak appeared at 1372 cm-1, and this was ascribed to the microcapsules crosslinked and solidified by calcium ions. Sustained release experiment revealed that the microcapsules owned better fertiliser-retaining and water-retaining performances, and FA may be released as long as 750 h. Biodegradation experiments revealed that an obvious pore structure was found on the surface of microspheres after 30 d of degradation, and this was consistent with the sustained release experiment. Pot experiment illustrated that the plants cured with the microcapsules showed significant growth trend and grew up to 9.2 cm with a maximum rate, and this revealed that MSC owned better performance of promoting the growth of crop root.
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Affiliation(s)
- Wang Zuo
- College of Chemistry and Chemical Engineering, Shanghai University of Engineering Science, Shanghai, P. R. China
| | - Wang Jincheng
- College of Chemistry and Chemical Engineering, Shanghai University of Engineering Science, Shanghai, P. R. China
| | - Song Shiqiang
- College of Chemistry and Chemical Engineering, Shanghai University of Engineering Science, Shanghai, P. R. China
| | - Rao Pinhua
- College of Chemistry and Chemical Engineering, Shanghai University of Engineering Science, Shanghai, P. R. China
| | - Wang Runkai
- College of Chemistry and Chemical Engineering, Shanghai University of Engineering Science, Shanghai, P. R. China
| | - Liu Shihui
- Key Laboratory of Quality and Safety Regulating of Horticultural Crop Products, Ministry of Agriculture, Shanghai, P. R. China.,Shanghai Sunqiao Agricultural Science and Technology Co., Ltd, Shanghai, P. R. China.,School of Horticulture and Landscape Architecture, Hunan Agricultural University, Changsha, P. R. China
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35
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Muhoza B, Xia S, Wang X, Zhang X, Li Y, Zhang S. Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications. Crit Rev Food Sci Nutr 2020; 62:1363-1382. [DOI: 10.1080/10408398.2020.1843132] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Bertrand Muhoza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xuejiao Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
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36
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Kori AH, Mahesar SA, Sherazi STH, Laghari ZH, Panhwar T. A review on techniques employed for encapsulation of the bioactive components of
Punicagranatum
L. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14848] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Abdul Hameed Kori
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Sarfaraz Ahmed Mahesar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | | | - Zahid Hussain Laghari
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Tarique Panhwar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
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Jamshidi A, Cao H, Xiao J, Simal-Gandara J. Advantages of techniques to fortify food products with the benefits of fish oil. Food Res Int 2020; 137:109353. [PMID: 33233057 DOI: 10.1016/j.foodres.2020.109353] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 05/20/2020] [Accepted: 05/24/2020] [Indexed: 02/08/2023]
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38
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Zhang Y, Pu C, Tang W, Wang S, Sun Q. Effects of four polyphenols loading on the attributes of lipid bilayers. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110008] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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39
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Kavitake D, Kalahasti KK, Devi PB, Ravi R, Shetty PH. Galactan exopolysaccharide based flavour emulsions and their application in improving the texture and sensorial properties of muffin. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.bcdf.2020.100248] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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Hernández-Fernández MÁ, García-Pinilla S, Ocampo-Salinas OI, Gutiérrez-López GF, Hernández-Sánchez H, Cornejo-Mazón M, Perea-Flores MDJ, Dávila-Ortiz G. Microencapsulation of Vanilla Oleoresin ( V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization. Foods 2020; 9:foods9101375. [PMID: 32992589 PMCID: PMC7599886 DOI: 10.3390/foods9101375] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/18/2022] Open
Abstract
Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation. Therefore, to solve this problem, this study aimed to develop vanilla oleoresin microcapsules. Vanilla oleoresin was obtained with supercritical carbon dioxide and microencapsulated by complex coacervation and subsequent spray drying (100 °C/60 °C inlet/outlet temperature). The optimal conditions for the complex coacervation process were 0.34% chitosan, 1.7% gum Arabic, 5.29 pH, and an oleoresin:wall material ratio of 1:2.5. Fourier Transform Infrared Spectroscopy (FT-IR) analysis of the coacervates before and after spray drying revealed the presence of the functional group C=N (associated with carbonyl groups of vanillin and amino groups of chitosan), indicating that microencapsulation by complex coacervation-spray drying was successful. The retention and encapsulation efficiencies were 84.89 ± 1.94% and 69.20 ± 1.79%. The microcapsules obtained from vanilla oleoresin had high vanillin concentration and the presence of other volatile compounds and essential fatty acids. All this improves the aroma and flavor of the product, increasing its consumption and application in various food matrices.
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Affiliation(s)
- Miguel Ángel Hernández-Fernández
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, S/N Santo Tomás, Mexico City C.P. 11340, Mexico; (M.Á.H.-F.); (S.G.-P.); (G.F.G.-L.); (H.H.-S.)
| | - Santiago García-Pinilla
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, S/N Santo Tomás, Mexico City C.P. 11340, Mexico; (M.Á.H.-F.); (S.G.-P.); (G.F.G.-L.); (H.H.-S.)
- Facultad de Ingeniería de Alimentos, Fundación Universitaria Agraria de Colombia–Uniagraria, Calle 170 # 54a–10, Bogotá C.P. 111166, Colombia
| | - Oswaldo Israel Ocampo-Salinas
- Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km. 4.5, Carboneras Mineral de la Reforma, Hidalgo C.P. 42184, Mexico;
| | - Gustavo Fidel Gutiérrez-López
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, S/N Santo Tomás, Mexico City C.P. 11340, Mexico; (M.Á.H.-F.); (S.G.-P.); (G.F.G.-L.); (H.H.-S.)
| | - Humberto Hernández-Sánchez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, S/N Santo Tomás, Mexico City C.P. 11340, Mexico; (M.Á.H.-F.); (S.G.-P.); (G.F.G.-L.); (H.H.-S.)
| | - Maribel Cornejo-Mazón
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, S/N Santo Tomás, Mexico City C.P. 11340, Mexico;
| | - María de Jesús Perea-Flores
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Av. Luis Enrique Erro s/n, Nueva Industrial Vallejo, Alcaldía Gustavo A. Madero, Mexico City C.P. 07738, Mexico;
| | - Gloria Dávila-Ortiz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, S/N Santo Tomás, Mexico City C.P. 11340, Mexico; (M.Á.H.-F.); (S.G.-P.); (G.F.G.-L.); (H.H.-S.)
- Correspondence: ; Tel.: +52-(55)-5729-6000 (ext. 57870)
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Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions. Food Chem 2020; 340:127950. [PMID: 32896780 DOI: 10.1016/j.foodchem.2020.127950] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/24/2020] [Accepted: 08/25/2020] [Indexed: 12/12/2022]
Abstract
This study aimed to prepare anthocyanin-rich microcapsules by spray and freeze-drying complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan-carboxymethylcellulose (CS-CMC) and to investigate their properties and in vitro release kinetics. Microencapsulation efficiency (MEE) of the microcapsules varied from 84.9% to 94.7%. CS-CMS microcapsules showed significantly higher MEEs than those of GE-AG microcapsules. A significant higher MEE and lower moisture content and hygroscopicity was observed in spray-dried double emulsion (SDE) microcapsules. Freeze-dried double emulsion (FDE) microcapsules possessed higher total anthocyanin and total phenolic contents. The best fit for release kinetics was achieved using first-order and Higuchi models for SDE and FDE microcapsules, respectively. Diffusion-controlled release in the simulated gastric fluid was found for SDE microcapsules, while erosion-controlled release in simulated gastric and intestinal fluids predominated for FDE microcapsules. These findings suggest that the microcapsules can be applied for loading anthocyanins as a nutraceutical with controllable release requirement.
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42
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Yin C, Cheng L, Zhang X, Wu Z. Nanotechnology improves delivery efficiency and bioavailability of tea polyphenols. J Food Biochem 2020; 44:e13380. [PMID: 32667062 DOI: 10.1111/jfbc.13380] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/20/2020] [Accepted: 06/25/2020] [Indexed: 12/01/2022]
Abstract
Tea polyphenols (TPP) have shown various biological activities. However, due to their poor stability in the gastrointestinal (GI) tract, TPP exhibit low absorption and bioavailability which limit their applications in food fields. Recently, several studies have focused on the utilization of nanotechnology to solve these problems. In this review, we introduced the embedding materials and methods of TPP-loaded nanoparticles and the potential mechanisms for improving bioavailability, such as to protect TPP from pH stress, enzymes and ions of the GI tract, and increase of the permeability. Furthermore, future challenges and application prospects of nanoparticles as carriers for the delivery of TPP were also discussed. PRACTICAL APPLICATIONS: Nanotechnology is currently an emerging field in food science, which can be employed to increase the systemic delivery and bioavailability of phytochemicals. Due to the improved bioavailability, TPP-loaded nanoparticles can be developed as potential functional food. A better understanding of the nano-embedding technology and the potential mechanisms will allow us to better utilize nanomaterials to increase the bioavailability of TPP and expand their applications.
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Affiliation(s)
- Chunyan Yin
- Department of Food Science and Engineering, Ningbo University, Ningbo, P.R. China
| | - Lu Cheng
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, P.R. China
| | - Zufang Wu
- Department of Food Science and Engineering, Ningbo University, Ningbo, P.R. China
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43
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Huang GQ, Wang HO, Wang FW, Du YL, Xiao JX. Maillard reaction in protein – polysaccharide coacervated microcapsules and its effects on microcapsule properties. Int J Biol Macromol 2020; 155:1194-1201. [DOI: 10.1016/j.ijbiomac.2019.11.087] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 11/04/2019] [Accepted: 11/09/2019] [Indexed: 01/09/2023]
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44
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Wang C, Chang T, Zhang D, Ma C, Chen S, Li H. Preparation and characterization of potato protein-based microcapsules with an emphasis on the mechanism of interaction among the main components. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2866-2872. [PMID: 31960976 DOI: 10.1002/jsfa.10277] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/14/2020] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Potato protein (PP) has promising potential for utilization in food applications due to its high nutritive value and functional properties. Grapeseed oil (GO) is rich in unsaturated fatty acids and antioxidant active ingredients. However, its application is limited because of low stability and high volatility. In order to overcome such problems, PP-based microcapsules encapsulating GO were produced by complex coacervation, and characterized using optical, thermodynamic and spectroscopic analyses. RESULTS Results indicated that a ratio of GO/PP of 1:2 led to the best encapsulation effect with the maximum microencapsulation efficiency and yield. Intact and nearly spherical microcapsules were observed from scanning electron microscopy images. Results of thermogravimetry demonstrated that thermal resistance was increased in the microencapsulated GO, indicating that PP-based microcapsules could be a good way to protect the thermal stability of GO. Fourier transform infrared spectra indicated that hydrogen bonding and covalent crosslinking might occur among wall materials, but a physical interaction between GO and wall materials. CONCLUSIONS PP can be successfully used to encapsulate GO when combined with chitosan, indicating that PP-based microcapsules have potential for application in encapsulating liquid oils with functional properties. A schematic diagram of possible interactions was constructed to better understand the mechanism of formation of the microcapsules. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Tong Chang
- Zibo Center for Disease Control and Prevention, Zibo, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
- Laoling Xisen Potato Industry Group Co. Ltd, Laoling, China
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45
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Tang Y, Scher HB, Jeoh T. Industrially scalable complex coacervation process to microencapsulate food ingredients. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102257] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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46
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Intestine-targeted delivery potency of O-carboxymethyl chitosan–coated layer-by-layer microcapsules: An in vitro and in vivo evaluation. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 105:110129. [DOI: 10.1016/j.msec.2019.110129] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2018] [Revised: 08/18/2019] [Accepted: 08/23/2019] [Indexed: 01/22/2023]
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47
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Ultrasound-triggered release from metal shell microcapsules. J Colloid Interface Sci 2019; 554:444-452. [DOI: 10.1016/j.jcis.2019.07.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 07/01/2019] [Accepted: 07/07/2019] [Indexed: 11/22/2022]
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48
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Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019; 271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
Abstract
Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.
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Affiliation(s)
- Jochen Weiss
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Pascal Moll
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Christophe Schmitt
- Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland.
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Gao F, Zhou H, Shen Z, Qiu H, Hao L, Chen H, Zhou X. Synergistic antimicrobial activities of tea tree oil loaded on mesoporous silica encapsulated by polyethyleneimine. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1637755] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Fan Gao
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Hongjun Zhou
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Zhichuan Shen
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Huanbin Qiu
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Li Hao
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Huayao Chen
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Xinhua Zhou
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
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50
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Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques. Foods 2019; 8:foods8070243. [PMID: 31284449 PMCID: PMC6679144 DOI: 10.3390/foods8070243] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 01/18/2023] Open
Abstract
Facial expressions are in reaction to basic tastes by the response to receptor stimulation. The objective of this study was to assess the autonomic nervous system responses to basic tastes in chocolates and to identify relationships between conscious and unconscious responses from participants. Panelists (n = 45) tasted five chocolates with either salt, citric acid, sugar, or monosodium glutamate, which generated four distinctive basic tastes plus bitter, using dark chocolate. An integrated camera system, coupled with the Bio-Sensory application, was used to capture infrared thermal images, videos, and sensory responses. Outputs were used to assess skin temperature (ST), facial expressions, and heart rate (HR) as physiological responses. Sensory responses and emotions elicited during the chocolate tasting were evaluated using the application. Results showed that the most liked was sweet chocolate (9.01), while the least liked was salty chocolate (3.61). There were significant differences for overall liking (p < 0.05) but none for HR (p = 0.75) and ST (p = 0.27). Sweet chocolate was inversely associated with angry, and salty chocolate positively associated with sad. Positive emotion-terms were associated with sweet samples and liking in self-reported responses. Findings of this study may be used to assess novel tastes of chocolate in the industry based on conscious and emotional responses more objectively.
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