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Szymczak J, Grygiel-Górniak B, Cielecka-Piontek J. Zingiber Officinale Roscoe: The Antiarthritic Potential of a Popular Spice-Preclinical and Clinical Evidence. Nutrients 2024; 16:741. [PMID: 38474869 DOI: 10.3390/nu16050741] [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: 02/02/2024] [Revised: 02/27/2024] [Accepted: 03/01/2024] [Indexed: 03/14/2024] Open
Abstract
The health benefits of ginger rhizomes (Zingiber officinale Roscoe) have been known for centuries. Recently, ginger root has gained more attention due to its anti-inflammatory and analgesic activities. Many of the bioactive components of ginger may have therapeutic benefits in treating inflammatory arthritis. Their properties seem especially helpful in treating diseases linked to persistent inflammation and pain, symptoms present in the course of the most prevalent rheumatic diseases, such as osteoarthritis (OA) and rheumatoid arthritis (RA). This review analyzes the current knowledge regarding ginger's beneficial anti-inflammatory effect in both in vitro and in vivo studies as well as clinical trials. The drug delivery systems to improve ginger's bioavailability and medicinal properties are discussed. Understanding ginger's beneficial aspects may initiate further studies on improving its bioavailability and therapeutic efficacy and achieving more a comprehensive application in medicine.
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Affiliation(s)
- Joanna Szymczak
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland
| | - Bogna Grygiel-Górniak
- Department of Rheumatology, Rehabilitation and Internal Diseases, Poznan University of Medical Sciences, 61-701 Poznan, Poland
| | - Judyta Cielecka-Piontek
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland
- Department of Pharmacology and Phytochemistry, Institute of Natural Fibres and Medicinal Plants, 60-630 Poznan, Poland
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Rebellato AP, de Moraes PP, Silva JGS, Alvim ID, Lima Pallone JA, Steel CJ. Ferrous sulfate microparticles obtained by spray chilling: characterization, stability and in vitro digestion simulation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:97-105. [PMID: 38192707 PMCID: PMC10771413 DOI: 10.1007/s13197-023-05820-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2023] [Accepted: 08/10/2023] [Indexed: 01/10/2024]
Abstract
The use of microencapsulated ferrous-sulfate is among the various options recommended for food fortification, as the protective wall material surrounding the compound can preserve it from undesirable alterations and also protect the food. Microencapsulated iron can be produced using different wall materials and encapsulation methods. Thus, a microparticle was developed through spray chilling, containing ferrous sulfate (FS), as active compound, and a fat mixture as the coating material. The resulting samples analyzed to determine encapsulation efficiency, particle size distribution, and morphology. Furthermore, the oxidative stability and bioaccessibility of FS microparticles were investigated by simulating in vitro digestion. The findings indicated that the encapsulation technique effectively retained FS, resulting in microparticles physically stable at room temperature with typical morphology. The encapsulation efficiency revealed that lower concentrations of FS led to reduced superficial iron content. However, the oxidative stability demonstrated that the presence of iron in the microparticles accelerated the lipid oxidation process. The in vitro digestion test demonstrated that the microparticles with lower iron content exhibited a higher percentage of bioaccessibility, even when compared to non-encapsulated FS. Additionally, the coating material successfully released FS during the simulation of gastrointestinal digestion, resulting in a bioaccessibility of 7.98%. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05820-1.
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Affiliation(s)
- Ana Paula Rebellato
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil
| | - Priscila Probio de Moraes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil
| | - Joyce Grazielle Siqueira Silva
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil
| | - Izabela Dutra Alvim
- Cereal Chocotec, Institute of Food Technology, Avenue Brazil 2880, Jd. Chapadão, P.O. Box 139, Campinas, SP Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil
| | - Caroline Joy Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil
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Maghraby YR, Labib RM, Sobeh M, Farag MA. Gingerols and shogaols: A multi-faceted review of their extraction, formulation, and analysis in drugs and biofluids to maximize their nutraceutical and pharmaceutical applications. Food Chem X 2023; 20:100947. [PMID: 38144766 PMCID: PMC10739842 DOI: 10.1016/j.fochx.2023.100947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 10/13/2023] [Accepted: 10/17/2023] [Indexed: 12/26/2023] Open
Abstract
Gingerols represent the main bioactive compounds in ginger drugs mostly Zinigiber officinale (F. Zingebraceae) and account for the biological activities and the strong/pungent flavor in ginger. Ginger (Z. officinale) rhizome is one of the most valued herbal drugs for ailments' treatment in many ayurvedic medicine asides from its culinary applications as a spice. Gingerols and their dehydrated products shogaols are phenolic phytochemicals found in members of the Zingiberaceae family and account for most of their effects including anti-inflammatory and anticancer activities. This review entails most of the novel trends related to the extraction, optimization, and formulations of gingerols and shogaols to insure best recoveries and efficacies from their natural resources. Further, it presents a comprehensive overview of the different analytical approaches for the determination of gingerols/shogaols' levels in nutraceuticals to ensure highest quality and for their detection in body fluids for proof of efficacy.
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Affiliation(s)
- Yasmin R. Maghraby
- Department of Chemistry, The American University in Cairo, New Cairo, Egypt
| | - Rola M. Labib
- Pharmacognosy Department, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Mansour Sobeh
- AgroBioSciences Program, Mohammed VI Polytechnic University, Lot 660, Hay Moulay Rachid, Ben-Guerir 43150, Morocco
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
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Oliveira MFS, Figueiredo JDA, Norcino LB, Botrel DA, Borges SV. Potential use of red hibiscus flower extract for the production of spray-chilled microparticles: Characterization, stability, and bioaccessibility in vitro of anthocyanins. Food Res Int 2023; 174:113570. [PMID: 37986443 DOI: 10.1016/j.foodres.2023.113570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Microparticles (MLP) containing red hibiscus flower (Hibiscus rosa-sinensis) anthocyanins were produced by spray chilling, and characterized for physicochemical parameters, accelerated stability, and gastrointestinal release profile. Fully hydrogenated palm oil and cocoa butter were used as wall materials, at a lipid blend to hibiscus extract ratio of 70:30 (w/w). The lipid blends containing fully hydrogenated palm oil (FHPO) and cocoa butter (CB) were produced by ultrasound-assisted technique in the following FHPO to CB ratios: 100:0 (Control), 75:25, 50:50, 60:40, and 40:60. Increasing the cocoa butter content reduced the melting temperature and increased the unstable polymorphic behavior of the microparticles, resulting in amorphous characteristics. The microparticles exhibited higher viscosity, more agglomerates, and holes on the surface, and greater diameters. Characteristic peaks corresponding to the hibiscus extract were observed in the infrared spectra of the spray-chilled microparticles, indicating that the microencapsulation did not affect the anthocyanins. The antioxidant capacity of the red hibiscus anthocyanins ranged from 75 % to 79 %, with the best result observed for the treatment MLP_75:25. Higher antioxidant activities were observed for the lipid blends containing lower cocoa butter concentrations. Concerning the release profile of anthocyanins, the simulated GI digestion in vitro showed reduced release in the gastric tract and more intense release in the intestinal tract for an effective absorption of the antioxidant compounds in the small intestine. Furthermore, the treatment MLP_75:25 showed the highest encapsulation retention and lower total color difference in the accelerated stability study. Overall, the microparticles from all treatments were light-sensitive and thermosensitive at 35 °C. Thus, it is recommended to store the particles in a dark environment at temperatures below 35 °C for an effective use of the microparticles as natural food colorants.
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Affiliation(s)
| | - Jayne de Abreu Figueiredo
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | - Laís Bruno Norcino
- Biomaterial Engineering, Federal University of Lavras, P.O. Box, 37200-900, Lavras, MG, Brazil
| | - Diego Alvarenga Botrel
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | - Soraia Vilela Borges
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
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de Abreu Figueiredo J, Norcino LB, do Carmo EL, Campelo PH, Botrel DA, Borges SV, de Souza SM, de Oliveira CR. Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract. Food Res Int 2023; 166:112611. [PMID: 36914355 DOI: 10.1016/j.foodres.2023.112611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 02/08/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Anthocyanins from grape peel extract have several biological properties and can act as a natural colorant and antioxidant agent. However, these compounds are susceptible to degradation by light, oxygen, temperature, and the gastrointestinal tract. Thus, this study produced microstructured lipid microparticles (MLMs) containing anthocyanins by the spray chilling technique and evaluated the particle stability. trans-free fully hydrogenated palm oil (FHPO) and palm oil (PO) were used as encapsulating materials in the ratios 90:10, 80:20, 70:30, 60:40, and 50:50, respectively. The concentration of grape peel extract was 40 % (w/w) in relation to the encapsulating materials. The microparticles were evaluated for thermal behavior by DSC, polymorphism, FTIR, size distribution and particle diameter, bulk density, tapped density, flow properties, morphology, phenolic compounds content, antioxidant capacity, and retention of anthocyanins. Furthermore, the storage stability of the microparticles was investigated at different temperatures (-18, 4, and 25 °C), and the anthocyanins retention capacity, kinetic parameters (half-life time and degradation constant rate), total color difference, and visual aspects were evaluated during 90 days of storage. The resistance of MLMs to the gastrointestinal tract was also evaluated. In general, higher FHPO concentrations increased the thermal resistance of the MLMs and both showed defined peaks of β' and β forms. The FTIR analysis showed that the MLMs preserved the original forms of their constituent materials even after atomization, with interactions between them. The increase in the PO concentration directly affected the increased mean particle diameter, agglomeration, and cohesiveness, as well as lower bulk density, tapped density, and flowability. The retention of anthocyanins in MLMs ranged from 81.5 to 61.3 % and was influenced by the particle size, with a better result observed for the treatment MLM_90:10. The same behavior was observed for the phenolic compounds content (1443.1-1247.2 mg GAE/100 g) and antioxidant capacity (1739.8-1660.6 mg TEAC/100 g). During the storage, MLMs made with FHPO to PO ratios of 80:20, 70:30, and 60:40 showed the highest stability for anthocyanin retention and color changes at the three temperatures (- 18 °C, 4 °C, and 25 °C). The gastrointestinal simulation in vitro revealed that all treatments were resistant to gastric phase and maintained a maximum and controlled release in the intestinal phase, demonstrating that FHPO together with PO are effective to protect anthocyanins during gastric digestion, and can improve the bioavailability of this compound in the human organism. Thus, the spray chilling technique may be a promising alternative for the production of anthocyanins-loaded microstructured lipid microparticles with functional properties for various technological applications.
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Affiliation(s)
- Jayne de Abreu Figueiredo
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil.
| | - Laís Bruno Norcino
- Biomaterial Engineering, Federal University of Lavras, P.O. Box, 37200-900 Lavras, MG, Brazil
| | - Eloá Lourenço do Carmo
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | - Pedro Henrique Campelo
- Faculty of Agrarian Science, Federal University of Amazonas, 69077-000 Manaus, AM, Brazil
| | - Diego Alvarenga Botrel
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | - Soraia Vilela Borges
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
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Procopio FR, Klettenhammer S, Ferrentino G, Scampicchio M, do Amaral Sobral PJ, Hubinger MD. Comparative Study of Cinnamon and Paprika Oleoresins Encapsulated by Spray Chilling and Particles from Gas Saturated Solutions Techniques: Evaluation of Physical Characteristics and Oleoresins Release in Food Simulated Media. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03058-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
AbstractIn this study, cinnamon and paprika oleoresins were encapsulated by two technologies, respectively, spray chilling and particles from gas saturated solutions. Both technologies used palm oil as wall materials. The physical characteristics of the microparticles were compared as well as the oleoresins release behavior in high- and low-fat simulated food media. The spray chilling microparticles had an average diameter of 143.7 ± 1.5 µm, spherical shape, smooth surface, and passable flow property. In contrast, microparticles obtained by particles from gas saturated solutions (PGSS) showed an average diameter of 105.7 ± 0.6 µm, irregular shape, porous surface, poor flow property but higher encapsulation efficiency. In evaluating the compounds released in a simulated food medium, the spray chilling particles delivered 30.7%, while PGSS reached 23.1% after 1 h. Both microparticles well fitted the Kosmeyer-Peppas (R2 = 0.98 and 0.96 for spray chilling and PGSS) and Peppas-Sahlin models (R2 = 0.98 and 0.97 for spray chilling and PGSS). However, spray chilling microparticles showed a diffusion mechanism, while for PGSS ones erosion was the main mechanism. Despite the different physical characteristics, both microparticles proved to be possible facilitators in delivering oleoresins in food products.
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Enhanced skin localization of metronidazole using solid lipid microparticles incorporated into polymeric hydrogels for potential improved of rosacea treatment: An ex vivo proof of concept investigation. Int J Pharm 2022; 628:122327. [DOI: 10.1016/j.ijpharm.2022.122327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 10/16/2022] [Accepted: 10/17/2022] [Indexed: 11/19/2022]
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Procopio FR, Ferraz MC, do Prado-Silva L, Paulino BN, Sant’Ana AS, Pastore GM, do Amaral Sobral PJ, Hubinger MD. Antifungal Synergistic Effect of Paprika and Cinnamon Oleoresins and Their Coencapsulation by Spray Chilling Technique to Produce a Carotenoid-Cinnamaldehyde-Rich Food Powder. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02918-w] [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]
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Kazemi M, Shahidi F, Javad Varidi M, Roshanak S. Encapsulation of Lactobacillus acidophilus in solid lipid microparticles via cryomilling. Food Chem 2022; 395:133564. [PMID: 35763922 DOI: 10.1016/j.foodchem.2022.133564] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 06/18/2022] [Accepted: 06/21/2022] [Indexed: 11/04/2022]
Abstract
We herein delved into the microencapsulation of Lactobacillus acidophilus (LA) into solid lipid microparticles (SLMs) via the cryomilling technique. For this aim, a frozen lipid mixture containing LA was pulverized at different times (7, 14, 21, 28, and 35 min) using a cryogenic mixer mill to produce probiotic-loaded SLMs. The impacts of different cryomilling durations on the SLMs properties (morphology, particle size, water activity, polymorphism, crystallinity, and thermal behavior) and the viability of LA were evaluated. Microencapsulation improved the viability of LA in simulated gastrointestinal fluids, heat stress, and different concentrations of salt and sucrose. SLMs also were suitable to be incorporated into foods. However, once the cryomilling time was prolonged, the viability of encapsulated LA declined, and particle size grew. The cryomilling technique showed great potential as an alternative approach for encapsulation due to the lack of solvent, short processing time, and simplicity.
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Affiliation(s)
- Mehran Kazemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Sahar Roshanak
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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Tavares L, Smaoui S, Pinilla CMB, Ben Hlima H, Lopes Barros H. Ginger: a systematic review of clinical trials and recent advances in encapsulation of its bioactive compounds. Food Funct 2022; 13:1078-1091. [PMID: 35080542 DOI: 10.1039/d1fo02998c] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Recently, the numbers of studies on natural products have considerably increased owing to their exceptional biological activities and health benefits. Their pharmacological attributes have played an immense role in detecting natural and safe alternative therapeutics, consequently extending their industrial applications. In this line, ginger (Zingiber officinale) has been gaining wide attention owing to its bioactive compounds, such as phenolic and terpene compounds. Ginger has a great pharmacological and biological potential in the prevention and treatment of various diseases, namely colds, nausea, arthritis, migraines and hypertension. However, these bioactive compounds are unstable and susceptible to degradation, volatilization and oxidation during extraction and processing, mainly owing to their exposure to environments with adverse conditions, such as high temperature, the presence of O2 and light. In this sense, this current review covers a wide range of topics, starting from the chemical profile and biological properties of ginger bioactive compounds (GBCs), their clinical effectiveness for the treatment of diseases and the application of different encapsulation methods (molecular inclusion, spray drying, complex coacervation, ionic strength and nanoemulsions) to protect and improve their application in food products. This work summarizes the fundamental principles of, recent progress in and effectiveness of different methods regarding the physicochemical, structural and functional properties of encapsulated GBCs. The potential use of encapsulated GBCs as a promising active ingredient to be applied in different food products is discussed in detail.
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Affiliation(s)
- Loleny Tavares
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, no. 9500, CEP 91501-970, Porto Alegre, Rio Grande do Sul, Brazil
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, PO Box 1177, 3018 Sfax, Tunisia.
| | - Cristian Mauricio Barreto Pinilla
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, no. 9500, CEP 91501-970, Porto Alegre, Rio Grande do Sul, Brazil
| | - Hajer Ben Hlima
- Laboratory of Enzymatic Engineering and Microbiology, Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, 3038, University of Sfax, Tunisia
| | - Hélio Lopes Barros
- Faculty of Pharmacy of the University of Lisbon, Av. Professor Gama Pinto, 1649-003 Lisboa, Portugal
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Procopio FR, Ferraz MC, Paulino BN, do Amaral Sobral PJ, Hubinger MD. Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Figueiredo JDA, Silva CRDP, Souza Oliveira MF, Norcino LB, Campelo PH, Botrel DA, Borges SV. Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations. Trends Food Sci Technol 2022; 120:274-287. [PMID: 36569414 PMCID: PMC9759634 DOI: 10.1016/j.tifs.2021.12.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 12/10/2021] [Accepted: 12/21/2021] [Indexed: 12/27/2022]
Abstract
Background The increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and practical foods. Bioactive ingredients can be an alternative for healthy food choices; however, most functional compounds are sensitive to the adverse conditions of processing and digestive tract, impairing its use in food matrices, and industrial-scale applications. Microencapsulation by spray chilling can be a viable alternative to reduce these barriers in food processing. Scope and approach This review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed. The feasibility and stability of encapsulated bioactive ingredients in food matrices and the bioavailability in vitro of solid lipid microparticles produced by spray chilling are also discussed. Main findings and conclusions Research on the microencapsulation of bioactive ingredients by spray chilling for use in foods has shown the effectiveness of this technique to encapsulate bioactive compounds for application in food matrices. Solid microparticles produced by spray chilling can improve the stability and bioavailability of bioactive ingredients. However, further studies are required, including the use of lipid-based encapsulating agents, process parameters, and novel formulations for application in food, beverages, and packaging, as well as in vivo studies to prove the effectiveness of the formulations.
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Affiliation(s)
- Jayne de Abreu Figueiredo
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil,Corresponding author. Federal University of Lavras, Department of Food Science (DCA), Laboratory of Packaging and Encapsulation, P.O. Box 3037, 37200-000, Lavras/Minas Gerais, Brazil
| | - Carlos Ramon de Paula Silva
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | | | - Laís Bruno Norcino
- Biomaterials Engineering, Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | - Pedro Henrique Campelo
- Faculty of Agrarian Science, Federal University of Amazonas, 69077-000, Manaus, AM, Brazil
| | - Diego Alvarenga Botrel
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | - Soraia Vilela Borges
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
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Landim Neves MI, de Souza Queirós M, Soares Viriato RL, Badan Ribeiro AP, Gigante ML. Anhydrous milk fat blended with fully hydrogenated soybean oil as lipid microparticles: Characterization, stability, and trends for application. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112276] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ying X, Agyei D, Udenigwe C, Adhikari B, Wang B. Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Due to the rapid growth in the global population, the consumption of animal-based food products/food compounds has been associated with negative implications for food sustainability/security. As a result, there is an increasing demand for the development of plant-based food and compounds as alternatives. Meanwhile, a growing number of studies report the health benefits of food protein-based peptides prepared via enzymatic hydrolysis and exhibiting biological properties such as antioxidant, antihypertensive, anti-thrombotic, and antidiabetic activities. However, the inherent bitterness of some peptides hinders their application in food products as ingredients. This article aims to provide the latest findings on plant-based bioactive peptides, particularly their health benefits, manufacturing methods, detection and qualification of their bitterness properties, as well as debittering methods to reduce or eliminate this negative sensory characteristic. However, there is still a paucity of research on the biological property of debittered peptides. Therefore, the role of plant protein-derived bioactive peptides to meet the health targets of the Sustainable Development Goals can only be realised if advances are made in the industrial-scale bioprocessing and debittering of these peptides.
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Nahum V, Domb AJ. Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery. Foods 2021; 10:foods10020400. [PMID: 33670356 PMCID: PMC7917609 DOI: 10.3390/foods10020400] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/07/2021] [Accepted: 02/08/2021] [Indexed: 12/11/2022] Open
Abstract
Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.
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Pattnaik M, Pandey P, Martin GJO, Mishra HN, Ashokkumar M. Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development. Foods 2021; 10:279. [PMID: 33573135 PMCID: PMC7911848 DOI: 10.3390/foods10020279] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 02/07/2023] Open
Abstract
The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
- School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Gregory J. O. Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
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17
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Design of a carrier system for gingerols enriched oleoresin tailored for food applications. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.09.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Quast LB, Farina SG, Quast E, Vieira MA, Queiroz MB. Co‐crystallized honey with sucrose: Evaluation of process and product characterization. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14876] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Leda B. Quast
- Federal University of Fronteira Sul – UFFS Laranjeiras do Sul Brazil
| | - Sabrina G. Farina
- Federal University of Fronteira Sul – UFFS Laranjeiras do Sul Brazil
| | - Ernesto Quast
- Federal University of Fronteira Sul – UFFS Laranjeiras do Sul Brazil
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19
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Dairy-based solid lipid microparticles: A novel approach. Food Res Int 2020; 131:109009. [DOI: 10.1016/j.foodres.2020.109009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 01/09/2020] [Accepted: 01/15/2020] [Indexed: 01/27/2023]
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20
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Dos Santos CA, Carpenter CS, Arid JD, da Silva ÁÁ, Cardoso LP, Ribeiro APB, Efraim P. Production and characterization of promising β-stable seed crystals to modulate the crystallization of fat-based industrial products. Food Res Int 2020; 130:108900. [PMID: 32156351 DOI: 10.1016/j.foodres.2019.108900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 12/13/2019] [Accepted: 12/15/2019] [Indexed: 11/16/2022]
Abstract
Spray cooling or spray chilling is a technique for obtaining solid lipid microparticles (SLMs) within the diameter range in micrometers using low temperatures and no organic solvents. It is a low-cost technique and is easy to scale-up. The production of SLMs into β-form represents a technological challenge due to the fast crystallization given by the spray cooling system, which generally results in SLMs crystallized into the metastable polymorphic form α. This study focuses on the production and characterization of SLMs by spray cooling using hard fat soybean oil (HS) added of D-limonene or canola oil, aiming to their application as β-seed crystals into lipid systems. The β-seed crystals could turn into an alternative lipid material to be used in fat-based products that present the preferential β' crystallization, like palm oil, increasing its compatibility with cocoa butter (CB) and allowing for the development of substitutes. The obtained SLMs showed spherical geometry and no agglomeration during storage at 25 °C for up to 30 days, verified by scanning electron microscopy (SEM). The mean diameters (D50) were between 150 and 200 μm and the β' and β-form, determined by X-ray diffraction (XRD), appeared immediately after the crystallization process by spray cooling using HS added of 5% D-limonene (the HS control sample presented only the α-form). The SLMs of this study demonstrated their potential use as β-seed crystals into lipid systems.
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Affiliation(s)
| | | | - Júlia Delgado Arid
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Álan Ávila da Silva
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Lisandro Pavie Cardoso
- Department of Applied Physics, Gleb Wataghin Institute of Physics, University of Campinas, Campinas, Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Priscilla Efraim
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
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21
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Bashiri S, Ghanbarzadeh B, Ayaseh A, Dehghannya J, Ehsani A. Preparation and characterization of chitosan-coated nanostructured lipid carriers (CH-NLC) containing cinnamon essential oil for enriching milk and anti-oxidant activity. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108836] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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22
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Keivani Nahr F, Ghanbarzadeh B, Samadi Kafil H, Hamishehkar H, Hoseini M. The colloidal and release properties of cardamom oil encapsulated nanostructured lipid carrier. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1658597] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Fatemeh Keivani Nahr
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz , Tabriz , Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz , Tabriz , Iran
- Department of Food Engineering, Faculty of Engineering, Near East University , Nicosia , Cyprus
| | - Hossein Samadi Kafil
- Drug Applied Research Center, Tabriz University of Medical Sciences , Tabriz , Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences , Tabriz , Iran
| | - Mohammadyar Hoseini
- Department of Food Science and Technology, Faculty of Agriculture, University of Ilam , Ilam , Iran
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23
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Cutrim CS, Alvim ID, Cortez MAS. Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods. Journal of Food Science and Technology 2019; 56:3561-3570. [PMID: 31413383 DOI: 10.1007/s13197-019-03908-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/27/2019] [Accepted: 06/28/2019] [Indexed: 02/02/2023]
Abstract
The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenol-rich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 μg/mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods.
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Affiliation(s)
- Camila Sampaio Cutrim
- 1Laboratory of Technology of Dairy Products, Food Technology Department, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Rio de Janeiro 24230-340 Brazil
| | - Izabela Dutra Alvim
- 2Cereal and Chocolate Technology Center, Food Technology Institute (ITAL), Brasil Avenue, 2880, Campinas, São Paulo 13070-178 Brazil
| | - Marco Antonio Sloboda Cortez
- 1Laboratory of Technology of Dairy Products, Food Technology Department, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Rio de Janeiro 24230-340 Brazil
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FEDERZONI V, ALVIM ID, FADINI AL, SILVA LBD, QUEIROZ MB. Co-crystallization of paprika oleoresin and storage stability study. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.41617] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.030] [Citation(s) in RCA: 163] [Impact Index Per Article: 32.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Fadini AL, Dutra Alvim I, Paganotti KBDF, Bataglia da Silva L, Bonifácio Queiroz M, Miguel AMRDO, Rodrigues RAF. Optimization of the production of double-shell microparticles containing fish oil. FOOD SCI TECHNOL INT 2019; 25:359-369. [DOI: 10.1177/1082013219825890] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Ana Lúcia Fadini
- Institute of Food Technology (ITAL), Cereal Chocotec, Campinas, Brazil
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27
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Procopio FR, Oriani VB, Paulino BN, do Prado-Silva L, Pastore GM, Sant'Ana AS, Hubinger MD. Solid lipid microparticles loaded with cinnamon oleoresin: Characterization, stability and antimicrobial activity. Food Res Int 2018; 113:351-361. [PMID: 30195528 DOI: 10.1016/j.foodres.2018.07.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 07/12/2018] [Accepted: 07/15/2018] [Indexed: 10/28/2022]
Abstract
Cinnamon bark oleoresin (CO) is a natural flavoring that has several biological properties and can act as an antimicrobial agent. However, oleoresins are susceptible to degradation by light, oxygen and temperature. Thus, the objective of this work was the production and characterization of microparticles loaded with CO obtained by the spray chilling technique. Hardfat (PH) and palm oil (PO) were used as carriers in different proportions: 100:0; 80:20; 60:40, respectively. The active concentration was 1 and 2%. Solid lipid microparticles (SLM) were stored at 25 and 45°C having their polymorphism, retention capacity of the volatile compounds and antimicrobial capacity assessed over 28 days. CO presented cinnamaldehyde (Cn), O-methoxy cinnamaldehyde (OmCn) and coumarin (Co) as the major volatile components. The minimum inhibitory concentration (MIC) of the CO against molds, yeasts and Gram-negative bacteria was of 0.1% (v/v), for every microorganism. In the SLM characterization there was a significant size variation, with a mean diameter (d 0.5) in the range of 8-72 μm. Most of the formulations showed crystals in the polymorphic form β '. The formulation containing only PH as the carrier agent and 2% CO was able to better retain the volatile compounds. During the storage period, formulations F2 and F3, containing proportions of HP and OP of 80:20 and 60:40, respectively, and 2% CO, showed the best stabilities in relation to the concentration of Cn. The antimicrobial activity of the SLM against Candida pseudointermedia and Penicillium paneum, evaluated by the diameter of inhibition zone, increased over the 28 days of storage.
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Affiliation(s)
- Fernanda Ramalho Procopio
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil.
| | - Vivian Boesso Oriani
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Bruno Nicolau Paulino
- Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Leonardo do Prado-Silva
- Laboratory of Quantitative Food Microbiology, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Glaucia Maria Pastore
- Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Laboratory of Quantitative Food Microbiology, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
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Oriani VB, Alvim ID, Paulino BN, Procópio FR, Pastore GM, Hubinger MD. The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin. Food Res Int 2018; 109:472-480. [PMID: 29803473 DOI: 10.1016/j.foodres.2018.04.066] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 04/27/2018] [Accepted: 04/29/2018] [Indexed: 11/20/2022]
Abstract
Ginger oleoresin (GO) can be encapsulated within a protective lipid matrix in order to facilitate handling, provide protection against the external environment or promote the stability of GO compounds. The aim of this study was to verify the ability of solid lipid microparticles (SLMs) containing GO (10-20% w/w) to maintain or improve the stability of ginger compounds, by monitoring SLMs' characteristics during storage at different temperatures (25 and 40 °C). The lipids matrix of SLMs were composed by stearic acid (90, 80, 75, 65% w/w) and oleic acid (15% w/w), The crystalline structure of the particles after 84 days of storage did not present any polymorphic alterations, while presenting spherical form upon scanning by electron microscopy. SLMs containing oleic acid showed degradation of 6-gingerol when stored at 40 °C. Major volatile compounds had better stability in particles containing oleic acid. Kinetics of volatiles release resulted in a diffusion mechanism. SLMs showed better stability of GO compounds during storage at 25 °C than un-encapsulated GO and could, therefore, improve its distribution in foods due to its conversion to powder.
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Affiliation(s)
- Vivian Boesso Oriani
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil.
| | - Izabela Dutra Alvim
- Cereal and Chocolate Technology Center - CEREAL CHOCOTEC, Food Technology Institute - ITAL, CEP 13070-178 Campinas, SP, Brazil
| | - Bruno Nicolau Paulino
- Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Fernanda Ramalho Procópio
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil
| | - Glaucia Maria Pastore
- Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Míriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil
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29
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Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers. Food Chem 2018; 252:277-284. [DOI: 10.1016/j.foodchem.2018.01.121] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 01/16/2018] [Accepted: 01/18/2018] [Indexed: 01/02/2023]
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30
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Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.071] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments. Food Res Int 2018; 106:945-951. [DOI: 10.1016/j.foodres.2018.02.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 01/30/2018] [Accepted: 02/01/2018] [Indexed: 12/17/2022]
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32
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de Almeida MMC, Francisco CRL, de Oliveira A, de Campos SS, Bilck AP, Fuchs RHB, Gonçalves OH, Velderrama P, Genena AK, Leimann FV. Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2057-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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