Storage stability and degradation kinetics of bioactive compounds in red palm oil microcapsules produced with solution-enhanced dispersion by supercritical carbon dioxide: A comparison with the spray-drying method

The Effects of Red Palm Oil, Koja Bay Leaves, and Passion Fruit Seeds Formulation on Antioxidant Activity, Antihyperlipidemia, BDNF, and Lipase Enzyme Activity on Sprague-Dawley Rats

Background

Local wisdom food ingredients in North Sumatra, Indonesia, are a source of phenolics which have antioxidant, antihyperlipidemia, neuronal survival, and growth. Administering products with antioxidant properties can provide a supporting effect in preventing inflammation and neurodegenerative process.

Objective

The main objective of this study was to analyze the formulation of red palm oil (Elaeis guineensis Jacq), koja bay leaves (Murraya koenigii L Spreng), and passion fruit seeds (Passiflora edulis Sims) to improve lipid profile, antioxidant activity, Brain-Derived Neurotrophic Factor (BDNF), and lipase enzyme activity of Sprague-Dawley rats.

Methods

This study was an in vivo and pre-post experimental study, starting with analyzing flavonoid of the three extract ingredients, then tested by giving it to rats for 14 days and ending with induction administration of lipopolysaccharide (LPS) for two days. This pre-post study on animals involved 36 rats divided into 6 groups. At the end of the study, termination and examination of malondialdehyde, lipid profile, glucose, BDNF, lipase enzyme activity and histopathological examination were carried out.

Results

The study results showed that there were significant values in several parameters, which were body weight, LDL, LDL/HDL ratio, BDNF, and lipase enzyme activity especially in the group of rats given LPS and the group with high calories-fat-protein. This study showed that there were significant differences in body weight, LDL levels, and LDL/HDL ratio in each group of rats, especially in the group given the formulation of the three extract ingredients, the significant dose showed in 300mg/kg body weight (p < 0.001).

Conclusion

The formulation of red palm oil, koja bay leaves, and passion fruit seeds showed significant reduction in LDL levels, LDL/HDL ratio, BDNF, and lipase enzyme activity.

Chemical-Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities

Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities.

Kinetics of Carotenoids Degradation during the Storage of Encapsulated Carrot Waste Extracts

The encapsulates of carrot waste oil extract improved the antioxidant properties of durum wheat pasta. The aim of this research was to study the kinetics of carotenoids degradation in the freeze-dried (FDE) and spray-dried (SDE) encapsulates of carrot waste extract during storage at four different temperatures (+4, +21.3, +30, +37 °C) up to 413 days by HPLC. Carotenoids levels decreased as a function of time and temperature, following zero-order kinetics. At 4 °C carotenes were stable for at least 413 days, but their half-lives decreased with increasing temperatures: 8-12 months at 21 °C; 3-4 months at 30 °C; and 1.5-2 months at 37 °C. The freeze-drying technique was more effective against carotenes degradation. An initial lag-time with no or very limited carotenes degradation was observed: from one week at 37 °C up to 3 months (SDE) or more (FDE) at 21 °C. The activation energies (Ea) varied between 66.6 and 79.5 kJ/mol, and Ea values tended to be higher in FDE than in SDE.

Effects of thermal treatments on the characterisation of microencapsulated chlorophyll extract of Caulerpa racemosa

Caulerpa racemosa is a macroalga that has a green pigment, that is, chlorophyll. Chlorophyll is highly sensitive to damage during heat processing. In the present work, C. racemosa chlorophyll extract was microencapsulated with fish gelatine and Arabic gum coatings, using a freeze-drying technique, to protect against heat damage. The microcapsules were subjected to high temperatures (120, 140, and 160°C) for 5 h. The protective effect of microcapsules on chlorophyll stability was assessed by measuring chlorophylls a and b degradation, total phenolic content, antioxidant activity, functional group analysis, colour, particle size, and morphology via scanning electron microscopy. Chlorophyll b significantly decreased by 87.78% in comparison with chlorophyll a (61.49%) during heating; the characteristic green colour of chlorophyll changed to brownish-green following heat exposure. However, chlorophyll was still present in the microcapsules as detected by the presence of the functional group C=O bond at 1600 nm wavelength. The heat treatment did not affect microcapsule particle size and morphology. Particle size distribution ranged from 91.58 to 112.51 µm, and the microcapsule was flake-shaped. The activation energy of chlorophyll a was 19336.96 kJ/mol·K; this was higher than that of chlorophyll b, which was 1780.53 kJ/mol·K. Based on the results, microcapsules produced using fish gelatine and Arabic gum as coating materials were able to protect chlorophyll in C. racemosa extract from heat damage.

Improvement of solubility, stability and antioxidant activity of carotenoids using deep eutectic solvent-based microemulsions

Natural carotenoids have been widely used as colorants and antioxidants in process of food, medicine, and cosmetic. However, the carotenoids have low bioactivity in vivo due to poor water-solubility. To enhance the solubility, stability and antioxidant activity of carotenoids, novel microemulsions (MEs) composed with deep eutectic solvents (DESs), tween 80 and water were developed as alternatives to organic solvents. The phase diagrams and physicochemical properties (viscosity, pH, and diameter) of the DES-based MEs were investigated at different temperatures. Then the solubility distribution, storage stability and DPPH free radical-scavenging activity of three carotenoids (astaxanthin, astaxanthin ester and lutein) in the MEs were evaluated. Compared with ethanol, methanol, and acetone, all the DES-based MEs studied significantly enhanced the solubility of the carotenoids due to the stronger hydrogen bonding and Van der Waals interactions. The highest solubilities of 0.27, 473.63, and 12.50 mg/mL for astaxanthin, astaxanthin ester and lutein, respectively, were observed in the MEs containing DES (DL-menthol:acetic acid = 1:2) at 35 ℃. Moreover, astaxanthin ester can be well preserved in the MEs containing DES (DL-menthol:octanoic acid = 1:2) with a half-life of more than 69 days. In addition, the DPPH scavenging capacities of the three carotenoids in all the MEs were higher than the organic solvents. The results revealed that the DES-based MEs with low viscosity (<0.2 Pa•s) and mild acidic pH (4-5) are potential solvents for natural carotenoids in food processing and storage, medicine making, as well as biomaterials processing.

Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health

Application of high-value algal metabolites (HVAMs) in cosmetics, additives, pigments, foods and medicines are very important. These HVAMs can be obtained from the cultivation of micro- and macro-algae. These metabolites can benefit human and animal health in a physiological and nutritional manner. However, because of conventional extraction methods and their energy and the use of pollutant solvents, the availability of HVAMs from algae remains insufficient. Receiving their sustainability and environmental benefits have recently made green extraction technologies for HVAM extractions more desirable. But very little information is available about the technology of green extraction of algae from these HVAM. This review, therefore, highlights the supercritical fluid extraction (SCFE) as principal green extraction technologyand theirideal parameters for extracting HVAMs. In first, general information is provided concerning the HVAMs and their components of macro and micro origin. The review also includes a description of SCFE technology's properties, instrumentation operation, solvents used, and the merits and demerits. Moreover, there are several HVAMs associated with their numerous high-level biological activities which include high-level antioxidant, anti-inflammatory, anticancer and antimicrobial activity and have potential health-beneficial effects in humans since they are all HVAMs, such as foods and nutraceuticals. Finally, it provides future insights, obstacles, and suggestions for selecting the right technologies for extraction.

Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins' stability and sensory quality during storage

The objective of this research work was to produce acceptable quality functional foods, namely, extruded snacks, digestive biscuits and pan bread, on a pilot scale, using vitamin E and β-carotene-rich red palm olein (RPOL) and red palm shortening (RPS). These products were evaluated for their chemical composition and sensory quality along with the antioxidants and vitamin contents during the six months of storage at room temperature (22 ± 1 °C). Extruded snacks and digestive biscuits prepared with RPOL and RPS were found to be good sources of these antioxidant vitamins. The average β-carotene content of the control and test snacks at the end of six months of storage ranged from 26.8 to 56.1 mg/kg fat, and from 430.9 to 468.9 mg/kg fat, respectively. The total vitamin E content in control and test snacks made in Plant No. 1 decreased after six months of storage from 786.1 to 704.4 mg/kg fat, and from 765.1 to 695.4 mg/kg fat, respectively. As expected, the total tocotrienol content was four to five times higher than the total tocopherols in control biscuits. The RPOL containing 600–750 ppm of carotenes (mainly α- and β-carotenes), 710–774 ppm of vitamin E, was found to be suitable for industrial application in producing acceptable quality pan bread, digestive biscuits and snacks. These functional foods contained significant amounts of β-carotene and total vitamin E, indicating the possibility of producing such foods rich in these two of the important antioxidant vitamins coming from a natural source. The research findings strongly indicate that good-quality pan bread, extruded snacks and digestive biscuits can successfully be produced to offer healthier eating choices to the consumers of this region, thereby promoting better health and productivity among the population.

Microencapsulation of carotenoid-rich materials: A review

Carotenoids are natural pigments that present several bioactive properties, including antioxidant, anticarcinogenic and provitamin A activities. However, these compounds are susceptible to degradation when exposed to a number of conditions (e.g. light, heat, oxygen), leading to loss of benefits and hampering their application in food products. Their hydrophobicity also makes incorporation into water-based foods more difficult. Microencapsulation techniques have been applied for decades to provide stability to carotenoid-rich extracts under typical conditions of processing and storage of foods, besides offering several other advantages to the use and application of these materials. This work reviews the recent advances in the microencapsulation of carotenoid-rich extracts, oils and oleoresins from varying sources, evidencing the technologies applied to encapsulate these materials, the effects of encapsulation on the obtained particles, and the impact of such processes on the bioaccessibility and release profile of carotenoids from microparticles. Moreover, recent applications of carotenoid-rich microparticles in food products are discussed. Most of the applied processes were effective in improving different aspects of the encapsulated materials, especially the stability of carotenoids during storage, resulting in microparticles with promising properties for future applications in food products. However, the lack of information about the effects of microencapsulation on carotenoids during processing of model foods, the sensory acceptance of enriched food products and the bioaccessibility and bioavailability of microencapsulated carotenoids reveals gaps that should be explored in the future.