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Delaporte A, Duchemin B, Grisel M, Gore E. Impact of Wall Material-to-Active Ratio in the Stability of Spray-Dried Ascorbic Acid Using Maltodextrin and Gum Arabic. Molecules 2024; 29:3587. [PMID: 39124996 PMCID: PMC11314086 DOI: 10.3390/molecules29153587] [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: 05/15/2024] [Revised: 06/13/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
Encapsulation revolutionizes industries through enhanced stability, controlled release, and targeted performance of active ingredients. The novel aspect of this study explores the impact of the wall material-to-active (WM:A) ratio on the stability of ascorbic acid (AA) encapsulated in a maltodextrin (MD) and gum arabic (GA) blend (2:1 w/w). Microparticles were spray-dried and analyzed using SEM, TGA, DSC, thermal stability, and antioxidant activity assessments. Stability tests under different conditions revealed that a higher WM:A ratio (7:1) improved the active stability and antioxidant activity during storage, highlighting its importance in the encapsulation process. SEM analysis confirmed particles with no cracks, and the particles demonstrated excellent thermal stability up to 200 °C with minimal degradation. These findings underscore the critical role of the WM:A ratio in determining the stability of encapsulated AA within a carbohydrate matrix, offering valuable insights for advancing encapsulation technologies.
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Affiliation(s)
- Adeline Delaporte
- Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, France; (A.D.); (M.G.)
| | - Benoît Duchemin
- Université Le Havre Normandie, Normandie Univ, CNRS, LOMC, F-76600 Le Havre, France;
| | - Michel Grisel
- Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, France; (A.D.); (M.G.)
| | - Ecaterina Gore
- Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, France; (A.D.); (M.G.)
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2
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Stępień A, Witczak M. State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions. Biopolymers 2024; 115:e23580. [PMID: 38622846 DOI: 10.1002/bip.23580] [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: 01/05/2024] [Revised: 03/27/2024] [Accepted: 04/02/2024] [Indexed: 04/17/2024]
Abstract
The purpose of this study was to examine the effect of maltodextrin addition on the physical stability of powdered green peas. The evaluation of the physical state of the material was based on the equilibrium water content of the monolayer (Xm) and the glass transition temperatures of the powders at room temperature (Tg) and in the frozen state (Tg'). Graphical sorption characteristic at 25°C was determined using static-gravimetric method while capacity of the monolayer values was calculated from the mathematical GAB model. Differential scanning calorimetry was carried out in order to determine glass transition lines and freezing curves which combine together were used to plot state diagrams. Relationship between Tg and solid content were shown by using Gordon-Taylor model. Freezing data were modeled employing the Clausius-Clapeyron equation and its development-Chen model. Sorption isotherms showed sigmoidal shape characteristic for high-molecular weight materials. Monolayer moisture content varied between 0.047 and 0.106 g water/g solids. The glass transition temperature of anhydrous green peas increased in from 89.9 to 175.6°C while Tg' value changed from -43.4 to -26.6°C to as a result of 75% polysaccharide addition. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.783 to 0.814 g solids/g sample. Monolayer capacity, Tg and Tg' values increased with increasing maltodextrin amount in the sample which indicates that the addition of starch hydrolysate has a beneficial effect on the stability of powders stored frozen and at room temperature.
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Affiliation(s)
- Anna Stępień
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Kraków, Poland
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3
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Berraquero-García C, Martínez-Sánchez L, Guadix EM, García-Moreno PJ. Encapsulation of Tenebrio molitor Hydrolysate with DPP-IV Inhibitory Activity by Electrospraying and Spray-Drying. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:840. [PMID: 38786796 PMCID: PMC11123797 DOI: 10.3390/nano14100840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024]
Abstract
This study investigates the encapsulation of Tenebrio molitor hydrolysate exhibiting DPP-IV inhibitory activity by spray-drying and electrospraying techniques. First, we optimized the feed formulation and processing conditions required to obtain nano-microcapsules by electrospraying when using Arabic gum as an encapsulating agent and pullulan and Tween 20 as additives. The optimum formulation was also dried by spray-drying, where the removal of the additives was also assayed. Morphology analysis reveals that electrosprayed capsules have a smaller size (1.2 ± 0.5 µm vs. 12.4 ± 8.7 µm) and greater uniformity compared to those obtained by spray-drying. Regarding the surface nitrogen content and DPP-IV inhibitory activity, our results show no significant difference between the electrosprayed capsules and spray-dried capsules containing additives (IC50 of ~1.5 mg protein/mL). Therefore, it was concluded that adding additives during spray-drying allows for a similar encapsulation efficiency and reduced degradation during processing, as achieved by electrospraying technique but providing higher productivity. On the other hand, spray-dried capsules without additives displayed a higher surface nitrogen content percentage, which was mainly due to the absence of Tween 20 in the feed formulation. Consequently, these capsules presented a higher IC50 value (IC50 of 1.99 ± 0.03 mg protein/mL) due to the potential degradation of surface-exposed peptides.
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Affiliation(s)
| | | | | | - Pedro J. García-Moreno
- Department of Chemical Engineering, Faculty of Sciences, University of Granada, 18071 Granada, Spain; (L.M.-S.); (E.M.G.)
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Yathisha UG, Tanaaz M, Bhat I, Luckose F, Mamatha BS. Physicochemical properties and angiotensin-I converting enzyme inhibitory activity of lipid-free ribbon fish ( Lepturacanthus savala) protein hydrolysate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:340-352. [PMID: 36618059 PMCID: PMC9813303 DOI: 10.1007/s13197-022-05620-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/25/2022] [Accepted: 11/01/2022] [Indexed: 11/19/2022]
Abstract
The study aims at removal of lipid from ribbon fish protein hydrolysate (FPH) to enhance the protein content and analyse its physicochemical and bioactive properties. Ribbon fish protein hydrolysate was prepared using commercially available papain enzyme (1.5% w/v for 4 h). The resulting supernatant was further treated with lipase (0.5-2.0% w/v for 1-5 h). The treatment used in this study reduced ~ 98% of lipids depending on the enzyme concentration, temperature, pH, and duration of the treatment. Lipase treatment for 2 h increased the protein content from 62.87 to 94.11%. FPH after lipase treatment showed 1.21 folds increase in angiotensin-converting enzyme-I (ACE-I) inhibitory activity and 1.7 folds increase in standard amino acids composition (32.193 to 61.493 g/100 g). The physicochemical properties of FPH samples were analyzed by solubility, hygroscopicity, color, FT-IR, SEM, SDS-PAGE, and Zeta Potential. Use of lipase enzyme for separating the lipid content from protein hydrolysate without conferring any undesirable adverse effects on the physicochemical properties of protein hydrolysate. Lipid-free protein hydrolysates can be of commercial importance for their enhanced ACE-I inhibitory activity, replacing the side effect causing synthetic drugs for hypertension, and can have potential applications in developing functional food formulations. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05620-z.
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Affiliation(s)
- Undiganalu Gangadharappa Yathisha
- Nitte University Centre for Science Education and Research, Nitte (Deemed to be University), Paneer Campus, Kotekar-Beeri Road, Deralakatte, Mangalore, Karnataka 575 018 India
| | - Moideen Tanaaz
- Nitte University Centre for Science Education and Research, Nitte (Deemed to be University), Paneer Campus, Kotekar-Beeri Road, Deralakatte, Mangalore, Karnataka 575 018 India
| | - Ishani Bhat
- Nitte University Centre for Science Education and Research, Nitte (Deemed to be University), Paneer Campus, Kotekar-Beeri Road, Deralakatte, Mangalore, Karnataka 575 018 India
| | - Feby Luckose
- Nitte University Centre for Science Education and Research, Nitte (Deemed to be University), Paneer Campus, Kotekar-Beeri Road, Deralakatte, Mangalore, Karnataka 575 018 India
| | - B. S. Mamatha
- Nitte University Centre for Science Education and Research, Nitte (Deemed to be University), Paneer Campus, Kotekar-Beeri Road, Deralakatte, Mangalore, Karnataka 575 018 India
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5
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SEPÚLVEDA RINCÓN C, VÁSQUEZ P, ZAPATA MONTOYA J. Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.101522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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6
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Costa Ferraz M, Ramalho Procopio F, de Figueiredo Furtado G, Dupas Hubinger M. Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability. Food Res Int 2022; 162:112164. [DOI: 10.1016/j.foodres.2022.112164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 11/04/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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Madhu M, Kumar D, Sirohi R, Tarafdar A, Dhewa T, Aluko RE, Badgujar PC, Awasthi MK. Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework. CHEMOSPHERE 2022; 307:135650. [PMID: 35835242 DOI: 10.1016/j.chemosphere.2022.135650] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/16/2022] [Accepted: 07/05/2022] [Indexed: 06/15/2023]
Abstract
By-products of the meat processing industry which are often discarded as waste are excellent protein substrates for producing bioactive peptides through enzymatic hydrolysis. These peptides have tremendous potential for the development of functional food products but there is scanty information about the regulations on bioactive peptides or products in various parts of the world. This review focuses on the diverse bioactive peptides identified from different meat and meat by-products, their bioactivity and challenges associated in their production as well as factors limiting their effective commercialization. Furthermore, this report provides additional information on the possible toxic peptides formed during production of the bioactive peptides, which enables delineation of associated safety and risk. The regulatory framework in place for bioactive peptide-based foods in different jurisdictions and the future research directions are also discussed. Uniform quality, high cost, poor sensory acceptance, lack of toxicological studies and clinical evidence, paltry stability, and lack of bioavailability data are some of the key challenges hindering commercial advancement of bioactive peptide-based functional foods. Absorption, distribution, metabolism and excretion (ADME) studies in rodents, in vitro genotoxicity, and immunogenicity data could be considered as absolute pre-requisites to ensure safety of bioactive peptides. In the absence of ADME and genotoxicity data, long term usage to evaluate safety is highly warranted. Differences in legislations among countries pose challenge in the international trade of bioactive peptides-based functional foods. Harmonization of regulations could be a way out and hence further research in this area is encouraged.
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Affiliation(s)
- Madhuja Madhu
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India
| | - Deepak Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India; Food Science and Technology Section, Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and Studies, Faridabad, 121004, Haryana, India
| | - Ranjna Sirohi
- Department of Chemical and Biological Engineering, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul, 02841, South Korea; Centre for Energy and Environmental Sustainability, Lucknow-226 029, Uttar Pradesh, India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, 243122, Uttar Pradesh, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, 123031, Haryana, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Prarabdh C Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India.
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Taicheng Road 3#, Yangling, Shaanxi, 712100, China.
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8
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The scavenging activity of encapsulated EBN hydrolysates using different combinations of polysaccharides as wall material by spray drying. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102503] [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]
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9
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Ng LH, Ling JKU, Hadinoto K. Formulation Strategies to Improve the Stability and Handling of Oral Solid Dosage Forms of Highly Hygroscopic Pharmaceuticals and Nutraceuticals. Pharmaceutics 2022; 14:pharmaceutics14102015. [PMID: 36297450 PMCID: PMC9611293 DOI: 10.3390/pharmaceutics14102015] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/23/2022] Open
Abstract
Highly hygroscopic pharmaceutical and nutraceutical solids are prone to significant changes in their physicochemical properties due to chemical degradation and/or solid-state transition, resulting in adverse effects on their therapeutic performances and shelf life. Moisture absorption also leads to excessive wetting of the solids, causing their difficult handling during manufacturing. In this review, four formulation strategies that have been employed to tackle hygroscopicity issues in oral solid dosage forms of pharmaceuticals/nutraceuticals were discussed. The four strategies are (1) film coating, (2) encapsulation by spray drying or coacervation, (3) co-processing with excipients, and (4) crystal engineering by co-crystallization. Film coating and encapsulation work by acting as barriers between the hygroscopic active ingredients in the core and the environment, whereas co-processing with excipients works mainly by adding excipients that deflect moisture away from the active ingredients. Co-crystallization works by altering the crystal packing arrangements by introducing stabilizing co-formers. For hygroscopic pharmaceuticals, coating and co-crystallization are the most commonly employed strategies, whereas coating and encapsulation are popular for hygroscopic nutraceuticals (e.g., medicinal herbs, protein hydrolysates). Encapsulation is rarely applied on hygroscopic pharmaceuticals, just as co-crystallization is rarely used for hygroscopic nutraceuticals. Therefore, there is potential for improved hygroscopicity reduction by exploring beyond the traditionally used strategy.
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Yathisha UG, Vaidya S, Sheshappa MB. Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2027964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Undiganalu Gangadharappa Yathisha
- Division of Food safety and Nutrition, Nitte University Center for Science Education and Research (NUCSER), Mangalore, Karnataka, India
| | - Sneha Vaidya
- Division of Food safety and Nutrition, Nitte University Center for Science Education and Research (NUCSER), Mangalore, Karnataka, India
| | - Mamatha Bangera Sheshappa
- Division of Food safety and Nutrition, Nitte University Center for Science Education and Research (NUCSER), Mangalore, Karnataka, India
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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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Sepúlveda CT, Alemán A, Zapata JE, Montero MP, Gómez-Guillén MC. Characterization and storage stability of spray dried soy-rapeseed lecithin/trehalose liposomes loaded with a tilapia viscera hydrolysate. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102708] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Oliveira Lima K, Alemán A, López-Caballero ME, Gómez-Guillén MDC, Montero MP, Prentice C, Taipe Huisa AJ, Monserrat JM. Characterization, stability, and in vivo effects in Caenorhabditis elegans of microencapsulated protein hydrolysates from stripped weakfish (Cynoscion guatucupa) industrial byproducts. Food Chem 2021; 364:130380. [PMID: 34167008 DOI: 10.1016/j.foodchem.2021.130380] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 06/09/2021] [Accepted: 06/12/2021] [Indexed: 11/28/2022]
Abstract
This study aimed to microencapsulate protein hydrolysates from stripped weakfish (Cynoscion guatucupa) industrial byproducts produced by Alcalase (HA) and Protamex (HP) by spray drying, using maltodextrin as wall material. The physicochemical characteristics, and in vitro antioxidant and Angiotensin-I converting enzyme-inhibitory activities were evaluated during storage. Both microencapsulated hydrolysates showed spherical shape (~3.6 µm particle diameter), low water activity (<0.155) during storage and reduced hygroscopicity (~30%) compared to the free hydrolysate. Infrared spectroscopy evidenced the maltodextrin-hydrolysate interaction. Based on the in vitro results, nematoid C. elegans in L1 larval stage were treated with free and microencapsulated HP, which demonstrated a protective effect on nematoid exposed to oxidative stress (survival ~ 13% control, 77% free HP, and 85% microencapsulated HP) and improved their growth and reproduction rate. Thus, microencapsulation appears to be a good alternative to maintain hydrolysates stability during storage, showing bioactivity in C. elegans.
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Affiliation(s)
- Karina Oliveira Lima
- Food Engineering and Science Post Graduation Program, School of Chemistry and Food (EQA), Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil.
| | - Ailén Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | | | | | - María Pilar Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
| | - Carlos Prentice
- Food Engineering and Science Post Graduation Program, School of Chemistry and Food (EQA), Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - Andy Joel Taipe Huisa
- Physiological Sciences Post Graduation Program, Institute of Biological Sciences (ICB), Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - José Maria Monserrat
- Physiological Sciences Post Graduation Program, Institute of Biological Sciences (ICB), Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil.
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14
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Azadirachta indica A. Juss (Meliaceae) microencapsulated bioinsecticide: Spray drying technique optimization, characterization, in vitro release, and degradation kinetics. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.11.079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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15
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Vollet Marson G, Belleville MP, Lacour S, Dupas Hubinger M. Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts. MEMBRANES 2020; 11:membranes11010023. [PMID: 33383662 PMCID: PMC7823831 DOI: 10.3390/membranes11010023] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/22/2020] [Accepted: 12/22/2020] [Indexed: 11/25/2022]
Abstract
Spent brewer’s yeast (Saccharomyces sp.), the second most generated by-product from the brewing industry, contains bioactive and nutritional compounds with high added value such as proteins (40–50%), polysaccharides, fibers and vitamins. Molecules of interest from agro-industrial by-products need to be extracted, separated, concentrated, and/or purified so that a minimum purity level is achieved, allowing its application. Enzymatic hydrolysis has been successfully used in the production of peptides and protein hydrolysates. The obtained hydrolysates require efficient downstream processes such as membrane technology, which is an important tool for the recovery of thermolabile and sensitive compounds from complex mixtures, with low energy consumption and high specificity. The integration of membrane techniques that promote the separation through sieving and charge-based mechanisms is of great interest to improve the purity of the recovered fractions. This review is specifically addressed to the application of membrane technologies for the recovery of peptides from yeast protein hydrolysates. Fundamental concepts and practical aspects relative to the ultrafiltration of agro-industrial protein hydrolysates will be described. Challenges and perspectives involving the recovery of peptides from yeast protein hydrolysates will be presented and thoroughly discussed.
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Affiliation(s)
- Gabriela Vollet Marson
- Institut Européen des Membranes, IEM—UMR 5635, ENSCM, CNRS, Université de Montpellier, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier CEDEX 5, France; (M.-P.B.); (S.L.)
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil;
- Correspondence:
| | - Marie-Pierre Belleville
- Institut Européen des Membranes, IEM—UMR 5635, ENSCM, CNRS, Université de Montpellier, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier CEDEX 5, France; (M.-P.B.); (S.L.)
| | - Stella Lacour
- Institut Européen des Membranes, IEM—UMR 5635, ENSCM, CNRS, Université de Montpellier, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier CEDEX 5, France; (M.-P.B.); (S.L.)
| | - Miriam Dupas Hubinger
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil;
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Sarabandi K, Jafari SM. Improving the antioxidant stability of flaxseed peptide fractions during spray drying encapsulation by surfactants: Physicochemical and morphological features. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110131] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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17
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Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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18
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Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content. Antioxidants (Basel) 2020; 9:antiox9040299. [PMID: 32260255 PMCID: PMC7222213 DOI: 10.3390/antiox9040299] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 12/15/2022] Open
Abstract
The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.
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Etzbach L, Meinert M, Faber T, Klein C, Schieber A, Weber F. Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry ( Physalis peruviana L.) powder produced by co-current spray drying. Curr Res Food Sci 2020; 3:73-81. [PMID: 32914123 PMCID: PMC7473355 DOI: 10.1016/j.crfs.2020.03.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 03/05/2020] [Accepted: 03/05/2020] [Indexed: 12/03/2022] Open
Abstract
Maltodextrin, modified starch, inulin, alginate, gum arabic, and combinations thereof were used as carrier agents for spray drying of carotenoid-rich goldenberry (Physalis peruviana L.) juice and compared to cellobiose as an alternative carrier. Powders were analyzed with respect to particle size and morphology, yield, moisture content, cold water solubility, suspension stability, hygroscopicity, carotenoid encapsulation efficiency, and carotenoid retention during storage. A high initial carotenoid concentration after spray drying, a high encapsulation efficiency of 77.2%, and a slow carotenoid degradation kinetics favored the high carotenoid content of the cellobiose powder at the end of the storage. Cellobiose might protect the carotenoids from degradation processes by light exposure, high temperature, and oxygen due to a tighter particle crust and larger particle sizes. Therefore, cellobiose may be considered a potential carrier agent for the encapsulation of carotenoid-rich fruit juices. Goldenberry juice was spray dried with different carrier agents. Cellobiose was used as carrier agent in the present study for the first time. The cellobiose powder provided the best retention of carotenoids. Spray drying promoted isomerization reactions of all-trans-β-carotene. Cellobiose proved to be effective for spray drying of carotenoid-rich juices.
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Affiliation(s)
- Lara Etzbach
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115, Bonn, Germany
| | - Messina Meinert
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115, Bonn, Germany
| | - Thilo Faber
- Institute of Pharmacy, Pharmaceutical Technology, University of Bonn, Gerhard-Domagk-Str. 3, D-53121, Bonn, Germany
| | - Carolin Klein
- Pfeifer & Langen GmbH & Co. KG, Duerener Str. 40, D-50189, Elsdorf, Germany
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115, Bonn, Germany
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115, Bonn, Germany
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Abstract
The use of enzyme-assisted aqueous extraction to extract soybean oil will produce soy protein hydrolysates (SPH) that have good antioxidant properties but are bitter and hygroscopic. To microencapsulate these hydrolysates, soy protein isolate/maltodextrin mixtures were used as the carrier. The effects of spray-drying and freeze-drying on the bitterness, hygroscopicity, and antioxidant properties were compared. The properties of different dried samples were compared using solubility, hygroscopicity, moisture content, water activity, flowability, and glass transition temperature (Tg). The results showed that the spray-drying was more effective than freeze-drying. Hygroscopicity was reduced to 18.2 g/100 g, and the Tg value was raised to 80.8°C. The morphology was analyzed using scanning electron microscopy, and the antioxidant properties of the samples were measured using the ABTS˙+ radical scavenging activity. The results showed that spray-dried SPH had more carrier masking, which weakened bitterness, reduced moisture absorption, and had no significant negative impact on its oxidation resistance, solubility, and flowability, and spray-drying after carrier encapsulation of SPH improved the recovery rate.
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Justus A, Benassi MDT, Ida EI, Kurozawa LE. Estabilidade física e química de hidrolisados proteicos de okara microencapsulados por spray drying. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.13519] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Resumo A microencapsulação é um processo indicado para proteger substâncias que são susceptíveis à degradação ou redução da sua funcionalidade por causa de diferentes reações, por exemplo, oxidação, hidrólise, entre outras. O objetivo deste estudo foi avaliar o efeito da microencapsulação, usando como materiais de parede maltodextrina ou amido modificado, sobre a estabilidade de hidrolisados proteicos de okara. A pesquisa analisou a microestrutura, a capacidade antioxidante e a cor das amostras durante a estocagem dos pós por 120 dias a 35 °C. As micrografias obtidas por microscopia eletrônica de varredura indicaram que o processo de microencapsulação favoreceu a integridade física das partículas. A diferença de cor observada entre as amostras encapsuladas e não encapsuladas foi proveniente, provavelmente, da adição de materiais de paredes que contribuíram para a mudança da cor do pó obtido por spray drying. Os resultados indicaram que as microcápsulas obtidas por spray drying usando maltodextrina ou amido modificado mantiveram a cor dos pós e apresentaram boa habilidade em sequestrar o radical livre ABTS e teor de substâncias redutoras do reagente Folin-Ciocalteu durante a estocagem.
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Affiliation(s)
| | | | | | - Louise Emy Kurozawa
- Universidade Estadual de Londrina, Brasil; Universidade Estadual de Campinas, Brasil
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Akbarbaglu Z, Mahdi Jafari S, Sarabandi K, Mohammadi M, Khakbaz Heshmati M, Pezeshki A. Influence of spray drying encapsulation on the retention of antioxidant properties and microstructure of flaxseed protein hydrolysates. Colloids Surf B Biointerfaces 2019; 178:421-429. [PMID: 30908998 DOI: 10.1016/j.colsurfb.2019.03.038] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 03/15/2019] [Accepted: 03/18/2019] [Indexed: 12/13/2022]
Abstract
In this research, bioactive peptides produced from flaxseed protein by alcalase, pancreatin, trypsin and pepsin, were encapsulated by spray drying. After analysis of amino acid composition and antioxidant properties of hydrolysates, the effect of spray-drying encapsulation via different maltodextrin (MD) to hydrolysate ratios (1:1, 2:1 and 3:1 w/w) on the production yield, physicochemical properties, functional activities, chemical structure, and morphology of final powder particles were evaluated. Among the hydrolysates, peptides produced with alcalase had the highest hydrolysis degree (38.2%), hydrophobic amino acids (255 mg/g) and antioxidants (126 mg/g). Among spray-dried samples, the powders obtained by 3:1 w/w ratio (MD: peptide) showed the highest radical scavenging activity for DPPH- (68.93%), ABTS+ (85.62%), hydroxyl (94.97%), nitric oxide (64.03%), reducing power (95.49%), total antioxidant activity (96.68%), and iron (95.31%) and copper (95.49%) chelating activity. Evaluation of chemical structure (FTIR) indicated that hydrolysates were coated and dispersed within maltodextrin matrix. SEM images showed the effect of different carrier ratios on the production of irregular and shrunk particles with different sizes and matrix-type structures.
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Affiliation(s)
- Zahra Akbarbaglu
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Khashayar Sarabandi
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Maryam Mohammadi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Maryam Khakbaz Heshmati
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Akram Pezeshki
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
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Looi YF, Ong SP, Julkifle A, Alias MS. Effects of pretreatment and spray drying on the physicochemical properties and probiotics viability of Moringa (Moringa oleiferaLam) leaf juice powder. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13915] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Yih Foo Looi
- Department of Chemical & Environmental Engineering University of Nottingham Malaysia Semenyih Malaysia
| | - Sze Pheng Ong
- Department of Chemical & Environmental Engineering University of Nottingham Malaysia Semenyih Malaysia
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Ogolla JA, Kulig B, Bădulescu L, Okoth MW, Esper G, Breitenbach J, Hensel O, Sturm B. Influence of Inlet Drying Air Temperature and Milk Flow Rate on the Physical, Optical and Thermal Properties of Spray-Dried Camel Milk Powders. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2243-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Burdo O, Povarova N, Melnyk L. KINETICS AND ENERGY OF POULTRY MEAT DEHYDRATION IN VACUUM AND MICROWAVE FIELD CONDITIONS. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v12i4.1218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The article presents the results of obtaining dried poultry meat under vacuum conditions using ultrahigh electromagnetic energy sources. A characteristic of the most common principles of drying is presented, which shows that the trends in the technology of drying technology is a reduction of specific energy consumption. From literary sources it is known that this is the best way to preserve meat protein in the native state. This method of drying leads to the release of a large amount of heat, resulting in evaporation can occur at a low temperature. The heat dissipated is spent exclusively on the evaporation of moisture without heating the fabric of the product. The rational modes of microwave-vacuum drying for meat semifinished products are determined. Drying was carried out at a temperature below 40°C and a pressure of 8 kPa with simultaneous processing by an electromagnetic field at a frequency of 2.7 GHz. This contributes to the intensive evaporation of moisture without a significant change in the structure of the surface layer, reducing the length of processing. Microwave-vacuum drying provides high functional and technological properties, namely: moisture-binding ability, water-retaining, fat-retaining ability and mass fraction of residual moisture, and better organoleptic characteristics. According to the sensory evaluation, the samples studied had a more fragile consistency, characterized by dry powders, a pleasant taste and a flavor similar to boiled chicken meat. The article shows the dependence of the mass of condensate on the duration of drying. On the basis of what was determined the duration of drying of the meat additive, which is 3 hours, while the mass fraction of residual moisture is 4.5%. It was established that obtaining dried meat semis from poultry meat under vacuum conditions using ultra high frequency electromagnetic energy sources allows to receive products with less energy and for a shorter period of production.
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Gouaou I, Shamaei S, Koutchoukali MS, Bouhelassa M, Tsotsas E, Kharaghani A. Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties. ASIA-PAC J CHEM ENG 2018. [DOI: 10.1002/apj.2268] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Imen Gouaou
- Engineering Faculty of ProcessesUniversity Salah Boubnider Constantine 3, Nouvelle ville Ali Mendjeli Constantine Algeria
| | - Samira Shamaei
- Department of Food Science and TechnologyUniversity of Tabriz Tabriz Iran
| | - Mohamed Salah Koutchoukali
- Engineering Faculty of ProcessesUniversity Salah Boubnider Constantine 3, Nouvelle ville Ali Mendjeli Constantine Algeria
| | - Mohamed Bouhelassa
- Engineering Faculty of ProcessesUniversity Salah Boubnider Constantine 3, Nouvelle ville Ali Mendjeli Constantine Algeria
| | - Evangelos Tsotsas
- Thermal Process Engineering Institution: Otto‐Von‐ Guericke‐Universitat Magdeburg Departement: Insttitute for Process Engineering (IVT) Germany
| | - Abdolreza Kharaghani
- Thermal Process Engineering Institution: Otto‐Von‐ Guericke‐Universitat Magdeburg Departement: Insttitute for Process Engineering (IVT) Germany
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27
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Sarabandi K, Sadeghi Mahoonak A, Hamishekar H, Ghorbani M, Jafari SM. Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.036] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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28
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Churio O, Valenzuela C. Development and characterization of maltodextrin microparticles to encapsulate heme and non-heme iron. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.072] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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29
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Preparation and Properties of Ginger Essential Oil β-Cyclodextrin/Chitosan Inclusion Complexes. COATINGS 2018. [DOI: 10.3390/coatings8090305] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The ginger essential oil/β-cyclodextrin (GEO/β-CD) composite, ginger essential oil/β-cyclodextrin/chitosan (GEO/β-CD/CTS) particles and ginger essential oil/β-cyclodextrin/chitosan (GEO/β-CD/CTS) microsphere were prepared with the methods of inclusion, ionic gelation and spray drying. Their properties were studied by using scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermo-gravimetry analysis (TGA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The results showed that the particle size of GEO/β-CD composite was smaller than that of β-CD and GEO/β-CD/CTS particles were loose and porous, while the microsphere obtained by spray drying had certain cohesiveness and small particle size. Besides, results also indicated that β-CD/CTS could modify properties and improve the thermal stability of GEO, which would improve its application value in food and medical industries.
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30
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Microencapsulation of active ingredients in functional foods: From research stage to commercial food products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.025] [Citation(s) in RCA: 115] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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31
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Ye S, Fan Y, Cui Y, Chen D, Kong L, Liu Y. Preparation of safflower oil microcapsules with gelatin and a novel exopolysaccharide as wall matrix. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shuhong Ye
- School of Food Science; Dalian Polytechnic University; Dalian 116034 China
| | - Yu Fan
- School of Food Science; Dalian Polytechnic University; Dalian 116034 China
| | - Yuna Cui
- School of Food Science; Dalian Polytechnic University; Dalian 116034 China
| | - Dun Chen
- School of Food Science; Dalian Polytechnic University; Dalian 116034 China
| | - Lingxi Kong
- College of Letters and Science; University of California; Davis California 95616
| | - Yan Liu
- Jiangsu Sanyi Bioengineering Co Ltd; Pizhou 221300 China
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Breternitz NR, Fidelis CHDV, Silva VM, Eberlin MN, Hubinger MD. Volatile composition and physicochemical characteristics of mussel ( Perna perna ) protein hydrolysate microencapsulated with maltodextrin and n-OSA modified starch. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.05.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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33
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Breternitz NR, Bolini HMA, Hubinger MD. Sensory acceptance evaluation of a new food flavoring produced by microencapsulation of a mussel (Perna perna) protein hydrolysate. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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Monge Neto AÁ, Ströher R, Assenha HBR, Scagion VP, Correa DS, Zanin GM. Interaction of peptides obtained from the enzymatic hydrolysis of soybean meal with cyclodextrins: an evaluation of bitterness reduction. J INCL PHENOM MACRO 2017. [DOI: 10.1007/s10847-017-0731-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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Rao PS, Bajaj RK, Mann B, Arora S, Tomar SK. Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin-gum arabic blend. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3834-3843. [PMID: 28017999 PMCID: PMC5147710 DOI: 10.1007/s13197-016-2376-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2016] [Accepted: 10/13/2016] [Indexed: 01/08/2023]
Abstract
Antioxidant peptide enriched casein hydrolysate (AO-CH) are receiving increasing attention due to their potential as functional ingredient. Encapsulation of AO-CH using maltodextrin-gum arabic (MD/GA) as wall material could represent an attractive approach to overcome the problems related to their direct application. Encapsulation parameter were optimized using different ratio of core to coat and proportion of coating material (10:0, 8:2, 6:4) under varying pH (2-8) for encapsulation efficiency (EE).The preparation P3 resulted in maximum EE (87%) using core to coat ratio 1:20, at pH 6.0 with 8:2 MD/GA ratio. The encapsulated preparation showed reduced bitterness (p < 0.05) compared to the casein hydrolysate together with maximum retention of antioxidant activity (93%). Further, the narrow range of particle size, indicates their better stability and represents a promising food additive for incorporation in food.
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Affiliation(s)
- Priyanka Singh Rao
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Rajesh Kumar Bajaj
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Bimlesh Mann
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Sumit Arora
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - S. K. Tomar
- Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana 132001 India
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Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. Int J Biol Macromol 2016; 85:379-85. [PMID: 26772915 DOI: 10.1016/j.ijbiomac.2016.01.011] [Citation(s) in RCA: 280] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 01/01/2016] [Accepted: 01/02/2016] [Indexed: 01/30/2023]
Abstract
The barberry (Berberis vulgaris) extract which is a rich source of anthocyanins was used for spray drying encapsulation with three different wall materials, i.e., combination of maltodextrin and gum Arabic (MD+GA), maltodextrin and gelatin (MD+GE), and maltodextrin (MD). Response Surface Methodology (RSM) was applied for optimization of microencapsulation efficiency and physical properties of encapsulated powders considering wall material type as well as different ratios of core to wall materials as independent variables. Physical characteristics of spray-dried powders were investigated by further analyses of moisture content, hygroscopicity, degree of caking, solubility, bulk and absolute density, porosity, flowability and microstructural evaluation of encapsulated powders. Our results indicated that samples produced with MD+GA as wall materials represented the highest process efficiency and best powder quality; the optimum conditions of microencapsulation process for barberry anthocyanins were found to be the wall material content and anthocyanin load of 24.54% and 13.82%, respectively. Under such conditions, the microencapsulation efficiency (ME) of anthocyanins could be as high as 92.83%.
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OLIVEIRA MSRD, FRANZEN FDL, TERRA NN, KUBOTA EH. Utilização de enzimas proteolíticas para produção de hidrolisados proteicos a partir de carcaças de frango desossadas manualmente. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2015. [DOI: 10.1590/1981-6723.4414] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O emprego de hidrolisados proteicos, oriundos de fontes animais e vegetais, em formulações específicas, é uma área de crescente interesse. O objetivo deste trabalho foi desenvolver diferentes hidrolisados liofilizados com alto valor proteico, obtidos a partir da hidrólise enzimática de carcaças de frango manualmente desossadas (CMD), um subproduto da indústria avícola, que normalmente é utilizado para a fabricação de carne mecanicamente separada (CMS). A matéria-prima utilizada foram carcaças de frango desossadas manualmente e congeladas (CMD), provenientes de animais abatidos com aproximadamente 42 dias de vida e com peso médio de 2,5 kg, adquiridas em um abatedouro da região sul do Brasil. Antes de serem processadas, foram descongeladas sob temperatura de refrigeração e cortadas em pedaços menores com faca de aço inox para facilitar sua homogeneização durante o tempo de hidrólise. Foram utilizadas três enzimas comerciais, Papaína®, Flavourzyme® e Protamex®. A hidrólise ocorreu em banho termostatizado com temperatura, tempo e pH controlados. Foi realizada a composição proximal da matéria-prima e dos hidrolisados liofilizados, atividade de água dos hidrolisados liofilizados e foram feitas as seguintes análises de controle da hidrólise: grau de hidrólise, teores de proteínas, sólidos totais, cinzas, caracterização de aminoácidos dos hidrolisados, rendimento, percentual de hidrólise e cor dos hidrolisados. Os resultados foram submetidos à análise de variância e teste de Tukey para comparação de médias. O grau de hidrólise maior foi com a Protamex, seguido da Papaína e da Flavourzyme. O teor de proteínas após os 120 minutos de hidrólise não variou estatisticamente (p>0,05) entre a Papaína e a Flavourzyme. A composição de aminoácido demonstra que o hidrolisado obtido da Papaína possui uma composição mais próxima da recomendada pelos órgãos de controle. Concluiu-se que os hidrolisados proteicos obtidos da carcaça manualmente desossada (CMD) de frango apresentaram alto conteúdo proteico, caracterizando-se como matéria-prima promissora na formulação de dietas especiais.
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Celli GB, Ghanem A, Brooks MSL. Bioactive Encapsulated Powders for Functional Foods—a Review of Methods and Current Limitations. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1559-z] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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39
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Azlin-Hasim S, Cruz-Romero MC, Morris MA, Cummins E, Kerry JP. Effects of a combination of antimicrobial silver low density polyethylene nanocomposite films and modified atmosphere packaging on the shelf life of chicken breast fillets. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.03.003] [Citation(s) in RCA: 86] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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40
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Porras-Saavedra J, Palacios-González E, Lartundo-Rojas L, Garibay-Febles V, Yáñez-Fernández J, Hernández-Sánchez H, Gutiérrez-López G, Alamilla-Beltrán L. Microstructural properties and distribution of components in microparticles obtained by spray-drying. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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41
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Rajam R, Anandharamakrishnan C. Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.062] [Citation(s) in RCA: 142] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Mohan A, Rajendran SRCK, He QS, Bazinet L, Udenigwe CC. Encapsulation of food protein hydrolysates and peptides: a review. RSC Adv 2015. [DOI: 10.1039/c5ra13419f] [Citation(s) in RCA: 138] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.
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Affiliation(s)
- Aishwarya Mohan
- Food Functionality and Health Research Laboratory
- Department of Environmental Sciences
- Faculty of Agriculture
- Dalhousie University
- Truro
| | - Subin R. C. K. Rajendran
- Food Functionality and Health Research Laboratory
- Department of Environmental Sciences
- Faculty of Agriculture
- Dalhousie University
- Truro
| | - Quan Sophia He
- Department of Engineering
- Faculty of Agriculture
- Dalhousie University
- Truro
- Canada
| | - Laurent Bazinet
- Department of Food Science and Nutrition
- Institute of Nutrition and Functional Foods
- Université Laval
- Québec
- Canada
| | - Chibuike C. Udenigwe
- Food Functionality and Health Research Laboratory
- Department of Environmental Sciences
- Faculty of Agriculture
- Dalhousie University
- Truro
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43
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Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder. POWDER TECHNOL 2014. [DOI: 10.1016/j.powtec.2014.06.038] [Citation(s) in RCA: 150] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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44
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Espejo-Carpio FJ, Guadix A, Guadix EM. Spray Drying of Goat Milk Protein Hydrolysates with Angiotensin Converting Enzyme Inhibitory Activity. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1230-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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45
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Scheidegger D, Radici PM, Vergara-Roig VA, Bosio NS, Pesce SF, Pecora RP, Romano JC, Kivatinitz SC. Evaluation of milk powder quality by protein oxidative modifications. J Dairy Sci 2013; 96:3414-23. [DOI: 10.3168/jds.2012-5774] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2012] [Accepted: 02/04/2013] [Indexed: 11/19/2022]
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46
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Fasolin LH, Cunha RL. Characterisation of soy extract processed under different drying methods and extraction conditions. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03211.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Luiz H. Fasolin
- Department of Food Engineering; Faculty of Food Engineering; University of Campinas - UNICAMP; CEP: 13083-862; Campinas; SP; Brazil
| | - Rosiane L. Cunha
- Department of Food Engineering; Faculty of Food Engineering; University of Campinas - UNICAMP; CEP: 13083-862; Campinas; SP; Brazil
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Karaaslan İ, Dalgıç AC. Spray drying of liquorice (Glycyrrhiza glabra) extract. Journal of Food Science and Technology 2012; 51:3014-25. [PMID: 26396294 DOI: 10.1007/s13197-012-0847-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2012] [Accepted: 09/03/2012] [Indexed: 11/27/2022]
Abstract
The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of liquorice (Glycyrrhiza glabra) extract. The stickiness and hydroscopicity problems in the power were overcome by use of dextrose equivalent (DE12) and DE19 maltodextrins as drying agents. The inlet air temperatures of 110 °C, 120 °C, and 130 °C and maltodextrin concentrations of 10 %, 15 %, and 20 % (maltodextrin dry solids/100 g feed mixture dry solids) were the independent variables. Moisture content, bulk density, color change, hygroscopicity, acidity & pH, solubility were analyzed to determine the effects of spray drying conditions. Increases in inlet air temperature were caused an increase in yield, pH, solubility and a decrease in moisture content, bulk density, hygroscopicity, L*, a*, b*, acidity. Increases in maltodextrin concentrations were caused an increase in yield, L*, b*, acidity and a decrease in moisture content, bulk density, hygroscopicity, a*, pH, solubility. Increases in DE maltodextrins were caused an increase in bulk density, hygroscopicity, L*, pH and a decrease in yield, moisture content, a*, b*, acidity, solubility.
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Affiliation(s)
- İrem Karaaslan
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkey
| | - Ali Coşkun Dalgıç
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkey
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Oakes AJ, White BL, Lamb M, Sobolev V, Sanders TH, Davis JP. Process development for spray drying a value-added extract from aflatoxin-contaminated peanut meal. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03158.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Aaron J. Oakes
- Department of Food, Bioprocessing & Nutrition Sciences; North Carolina State University; Raleigh; 236 Schaub Hall; NC 27695; USA
| | - Brittany L. White
- United States Department of Agriculture, Agricultural Research Service, Market Quality & Handling Research; North Carolina State University, 236 Schaub Hall; Raleigh; NC 27695; USA
| | - Marshall Lamb
- United States Department of Agriculture, Agricultural Research Service; National Peanut Research Laboratory; 1011 Forrester Drive, SE, P.O. Box 509; Dawson; GA 39842; USA
| | - Victor Sobolev
- United States Department of Agriculture, Agricultural Research Service; National Peanut Research Laboratory; 1011 Forrester Drive, SE, P.O. Box 509; Dawson; GA 39842; USA
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49
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The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1735-6] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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50
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Ferrari CC, Germer SPM, Alvim ID, Vissotto FZ, de Aguirre JM. Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02964.x] [Citation(s) in RCA: 126] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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