Microencapsulation of refined kenaf ( Hibiscus cannabinus L.) seed oil by spray drying using β-cyclodextrin/gum arabic/sodium caseinate

Sustainable ultrasound-assisted thyme oil extraction: Harnessing thyme residue for enhanced recovery of bioactive compounds

Thyme essential oil (TEO), rich in distinct bioactivities, is extensively used in the food and pharmaceutical industries. This study uniquely integrates green ultrasound-assisted extraction (UAE) of TEO, with sustainable bioactive recovery from thyme residues. Nine ultrasound treatments with varying amplitude (40, 60 and 80 %) and time (20, 40, 60 min) were applied. The extracted TEO was analysed for yield (%), chemical composition (GC-MS), antioxidant, and antimicrobial activity. The treatment A3T1 (80 % amplitude, 20 min) came out to be the most favourable treatment with maximum yield of 1.76 % and 4.21 % for oil and bioactives, respectively. Oil demonstrated strongest antioxidant and antimicrobial activity which was supported by GC-MS profiling. For nanoencapsulation of TEO and bioactives, gum arabic offered better encapsulation characteristics with higher EE (80.13 % and 76.33 %), particle size (310 nm and 284 nm), and zeta potential (-21.1 mV and - 26.4 mV) respectively, confirmed by DSC and FTIR, making it the best option for preserving and enhancing bioactive and thyme oil qualities.

Antimicrobial and insecticidal activity of spray dried juniper berry (Juniperus communis L.) essential oil microcapsules prepared by using gum arabic and maltodextrin

This study was carried out to optimize spray drying conditions for juniper berry essential oil (JBEO) microencapsulation. The coating material for encapsulation was a combination of maltodextrin (MD) and gum arabic (GA). The wall material content, inlet air temperature and feed flow rate were optimized to obtain small particle size and high level of powder production, with high JBEO loading and encapsulation efficiency, small powder moisture and hygroscopicity. The optimal formulation was characterized by FTIR spectroscopy and used for investigation of antimicrobial and insecticidal activities. The obtained optimal conditions for JBEO microencapsulation were inlet air temperature of 140 °C, feed flow rate of 2.43 cm3 min-1 and wall/core ratio of 3:1. The considerably greater JBEO oil retention was obtained by using spray dried GA compared to GA in a form of the branched polysaccharide. Microencapsulated JBEO showed antibacterial and antifungal activities at oil concentrations 1-5 %. Strong repellency against S. oryzae and A. obtectus were achieved at concentration of JBEO of 2 %, while for mortality of 65.5 % (S. oryzae) and 85.5 % (A. obtectus) after 72 h, the 5 % of JBEO were required. JBEO microencapsulation could be a promising method for the production of biopesticides to reduce the use of chemical preparations.

Carbohydrate-based co-encapsulation of spice oleoresin blends: Impact on flavor release profiles, storage stability, and sensory acceptance

The study highlights the impact of different carbohydrate-based wall materials on the encapsulation and release of flavors and physicochemical characteristics of spray-dried oleoresin blends. The inlet temperature and the wall material type significantly affected the spray drying yield, and Hi-Cap 100, at 150 °C, produced the highest yield. All the wall materials had high water solubility, and Hi-Cap 100 reported the best wettability. Gum Arabic denoted the highest encapsulation efficiency (77.3 ± 0.6%) and the best encapsulation capacity of pungent compounds, phytochemicals, and colors, being approximately two-fold higher than Hi-Cap 100. The blend of gum Arabic and Hi-Cap 100 produced the most efficient volatile release (31 compounds). Thermal treatments accelerated the release of pungent and aroma compounds, while 2% salt concentration delivered the maximum flavor release. Encapsulation retained more than 85% of compounds during 3 months of storage, and thus, the findings suggest industrial applications of encapsulated oleoresin powders would be favorable.

Development of low-allergenicity algal oil microcapsules with high encapsulation efficiency using extensively hydrolyzed whey protein

Algal oil is rich in docosahexaenoic acid, which is beneficial for infant development, but its susceptibility to oxidation necessitates microencapsulation. This study investigated the effects of incorporating varying ratios of octenyl succinic anhydride-modified starch (OSA-MS) into a base wall system comprising extensively hydrolyzed whey protein (eWPH) and maltodextrin (MD) to produce algal oil microcapsules with reduced allergenicity and high nutritional value, replacing whey protein isolate (WPI). The residual antigenicity of α-lactalbumin and β-lactoglobulin in eWPH was 3.60 % and 3.88 %, respectively. The addition of OSA-MS significantly enhanced emulsion stability in the eWPH/MD system for algal oil encapsulation. The highest microencapsulation efficiency (98.35 %) was achieved with 21 % OSA-MS, showing no significant difference from that of WPI/MD-based microcapsules. Furthermore, microcapsules prepared with eWPH/MD/OSA-MS (21 %) exhibited smooth surfaces, good dispersibility, and high solubility (91.79 %). These microcapsules also demonstrated superior oxidative stability after 18 days of storage at 60 °C compared to those with other OSA-MS ratios. Overall, incorporating OSA-MS into the eWPH/MD wall system achieved encapsulation performance comparable to WPI/MD, thereby broadening the application potential of eWPH in microencapsulation.

Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil

This study investigated the potential of Maillard reaction products (MRPs) derived from mung bean protein isolate (MBPI) and peach gum (PG) conjugates as wall materials for microencapsulating chia seed oil (CSO). Four formulations (MMRP1%-4%) were prepared using spray-drying and compared to a commercial sample (CMMRP). The MMRP4% formulation exhibited the highest encapsulation yield (91 %) and encapsulation efficiency (96 %), along with favorable physical properties, including a spherical shape and smooth surface. All formulation showed significantly greater stability during storage at 4 °C compared to 25 °C. After 30 days of storage, the MMRP4% formulation exhibited significantly higher oxidative stability, as evidenced by lowest peroxide values (0.3 and 0.24 mEq O2/kg CSO at 4 °C and 25 °C, respectively). Furthermore, the MMRP4% formulation displayed the slowest decrease in DPPH radical scavenging activity, reaching 6.6 % at 4 °C and 10.4 % at 25 °C after 30 days, compared to 14.2 % and 20.9 % for CMMRP samples, correspondingly. Molecular dynamics simulations confirmed the effectiveness of MRPs as encapsulants for CSO. Overall, the results suggest that CSO microencapsulated with MRPs of MBPI-PG can be a valuable addition to various food products for long-term storage.

Construction and microencapsulation of tea polyphenols W1/O/W2 double emulsion based on modified gluten (MEG)

The objective of this study was to solve instability and low bioavailability of tea polyphenols (TPs), and to explore the application of gluten protein as microcapsule wall material. Modified gluten protein (MEG), β-cyclodextrin (β-CD), xanthan gum (XG) or acacia gum (GA) were used as composite wall materials to encapsulate TPs by double-emulsion technique, and the physicochemical and structural properties of the products were characterized. The results show that the composite wall material effectively encapsulated and enhanced the stability of TPs. CLSM imaging and in vitro digestion simulation further validated the structural integrity in gastric conditions and controlled release properties of microcapsules. When the composite wall materials was MEG:β-CD (2:1)-XG, the superior bioavailability of TPs was 60.35 %. This study provides a preparation method of TPs microcapsules and composite wall materials, which will contribute to the stability and bioavailability of polyphenols and the expansion of the application of gluten.

Fabrication, characterization and simulated gastrointestinal digestion of sea buckthorn pulp oil microcapsule: effect of wall material and interfacial bilayer stabilization

BACKGROUND

Sea buckthorn (Hippophae rhamnoides L.) pulp oil is rich in functional components; however, low water solubility and stability limit its applications. This study fabricated sea buckthorn pulp oil microcapsules using whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (NaCN), gum arabic (GA), starch sodium octenylsuccinate (OSAS) and SPI mixed with chitosan (CHI). The influences of these wall materials on physicochemical properties, release behavior and digestibility were explored.

RESULTS

Protein-based wall materials (WPI, NaCN, SPI) demonstrated lower bulk densities due to their porous structures and larger particle sizes, while GA and OSAS produced denser microcapsules. Encapsulation efficiency was the highest for protein-based microcapsules (79.41-89.12%) and the lowest for GA and OSAS. The surface oil percentage of protein-based microcapsules (1.41-4.40%) was lower than that of the other microcapsules. Protein-based microcapsules showed concave and cracked surfaces, while GA and OSAS microcapsules were spherical and smooth. CHI improved reconstitution performance, leading to faster dissolution. During simulated gastrointestinal digestion, protein-based microcapsules released more free fatty acids (FFAs) in the intestinal phase, while CHI-modified SPI microcapsules showed a delayed release pattern due to thicker walls.

CONCLUSION

Protein-based wall materials were more effective for sea buckthorn pulp oil microencapsulation, providing higher encapsulation efficiency, better flow properties and releasing more FFAs. The addition of CHI led to the layer-by-layer self-assembly of the microcapsule wall and resulted in sustained release during in vitro intestinal digestion. These findings suggested the potential of protein-based microcapsules for targeted delivery and improved applications of bioactive oils in the food industry. © 2024 Society of Chemical Industry.

Physicochemical Properties of Nanoencapsulated Essential Oils: Optimizing D-Limonene Preservation

Essential oils exhibit antioxidant properties but are prone to oxidative degradation under environmental conditions, making their preservation crucial. Therefore, the purpose of this work was to evaluate the physicochemical properties of nanoencapsulated essential oils (EOs) extracted from the peel of sweet lemon, mandarin, lime, and orange using four formulations of wall materials consisting of gum arabic (GA), maltodextrin (MD), and casein (CAS). The results showed that EOs from sweet lemon, mandarin, lime, and orange showed higher solubility (79.5% to 93.5%) when encapsulated with GA/MD. Likewise, EOs from sweet lemon showed the highest phenolic content when using GA/CAS (228.27 mg GAE/g sample), and the encapsulated EOs of sweet lemon and mandarin with GA/MD/CAS (1709 and 1599 μmol TE/g) had higher antioxidant capacity. On the other hand, higher encapsulation efficiency was obtained in EOs of lime encapsulated with GA/MD (68.5%), and the nanoencapsulates of EOs from sweet lemon with GA/MD had higher D-limonene content (613 ng/mL). Using gum arabic and maltodextrin increased the encapsulation efficiency and D-limonene content in EO of sweet lemon. On the other hand, the formulations with casein were the most efficient wall materials for retaining D-limonene from the EOs of mandarin, lime, and orange.

Recent updates of carotenoid encapsulation by spray-drying technique

Carotenoids are compounds sensitive to environmental factors such as light, heat, and oxygen, which can result in the loss of their properties due to isomerisation and oxidation. To overcome this problem, spray drying encapsulation has been widely used as a method to protect and stabilise carotenoids in different wall materials. This article summarises the findings and research on spray drying encapsulation of carotenoids over the past 15 years, with an emphasis on the importance of controlling the operational conditions of the drying process and the association of different wall materials (proteins and polysaccharides), promising to increase encapsulation efficiency and stabilise carotenoids, with perspectives and trends in applications. The use of spray drying for carotenoid microencapsulation can open up new opportunities for controlled delivery of beneficial compounds. Based on the study, it is expected to provide information for researchers, professionals, and companies interested in the development of functional food products.

Development and evaluation of novel taste-masking tilmicosin microcapsules containing octenylsuccinic anhydride modified starch and maltodextrin as wall materials

Tilmicosin (TMS) is an important antibiotic in veterinary medicine, but its extreme bitter taste limits its use. In this study, TMS was encapsulated in octenyl succinic anhydride modified starch/maltodextrin (HI-CAP/MD) composite capsules with a spray drying method. The TMS microcapsules (TMS-MC) exhibited good drug loading performance with drug loading (DL) and encapsulation efficiency (EE) of 9.90 ± 0.23 % and 98.03 ± 1.56 %, respectively. There was no significant change in particle diameter and zeta potential for the emulsion and redissolved TMS-MC. These results combined with FT-IR, TGA and DSC showed the crystalline shape and chemical structure of TMS did not change during the microencapsulation. In vitro release characterization in an acidic medium (pH 1.2) and an alkaline medium (phosphate buffered solution, pH 6.8) showed that TMS-MC can be rapidly released in vitro. The bitterness evaluation implied the bitterness of TMS was masked after microencapsulation. In vitro bacterial inhibition test showed the bacterial inhibitory activity of TMS was not reduced by the microencapsulation, but was much better than that of the commercially available tylosin (TLS). Therefore, HI-CAP/MD can effectively encapsulate TMS, mask the bitter taste and maintain a good bacterial inhibitory effect, making a new drug formulation with good development prospects.

Optimization of lycopene spray drying encapsulation in basil seed gum: Boosting bioavailability and mayonnaise stability

This study aimed to improve lycopene stability and bioavailability in food products. Lycopene, a potent antioxidant, often has poor stability and undesirable organoleptic properties. Therefore, the impact of basil seed gum (BSG) concentration and spray drying inlet temperature (IT) on the physicochemical, bioaccessibility, and antioxidant properties of encapsulated lycopene emulsion (ENL) was investigated using Central Composite Design (CCD)-Response Surface Methodology (RSM). Optimal encapsulation conditions were IT = 141.96 °C and BSG = 19.507 %. The ENLs had an average particle size of 147.56 nm, a polydispersity index (PI) of 0.263, and a zeta potential of -21.37 mV, indicating good colloidal stability. Antioxidant activity varied slightly during the four weeks of storage (a 9.65 % increase followed by a 13.6 % decrease), but it remained stable overall. Incorporating ENL into mayonnaise significantly reduced the acid value (2.78 mg KOH/g), the anisidine index (12.43), the peroxide value (7.13 meq/kg), and the TBARS index (0.534), and improved color parameters, reducing brightness (79.94) and whiteness (70.64) while masking lycopene's strong yellow and red hues. This study highlights BSG-encapsulated lycopene's potential to improve oxidative stability and sensory properties, offering a natural and effective method to enhance lycopene stability, bioavailability, and sensory acceptance in various food applications.

Design of an antioxidant powder additive based on carvacrol encapsulated into a multilayer chitosan-alginate-maltodextrin emulsion

Carvacrol has demonstrated antioxidant activity; however, its high volatility and low water solubility limit its direct application in food matrices. Then, an effective encapsulation system is required to protect it. This study aimed to design and characterize a carvacrol-based additive encapsulated in a spray-dried multilayer emulsion based on chitosan/sodium alginate/maltodextrin. Spray-drying temperature of 120 °C and 3 %(w/w) maltodextrin content maximized both encapsulation efficiency (~97 %) and loading capacity (~53 %). The powder's antioxidant properties were evaluated in two food simulant media: water (SiW) and water-ethanol (SiD). The highest antioxidant activity was observed in SiW for both ABTS•+ (8.2 ± 0.3mgEAG/g) and FRAP (4.1 ± 0.2mgEAG/g) methods because of the reduced release of carvacrol in SiD vs. SiW, as supported by micro- and macrostructural observations by SAXS and microscopy, respectively. An increase from 143 to 157 °C attributable to carvacrol protection and Tg = 44.4 °C (> ambient) were obtained by TGA and DSC, respectively. FT-IR confirmed intermolecular interactions (e.g. -COO- and -NH3+) as well as H-bonding formation. High water solubility (81 ± 3 %), low hygroscopicity (8.8 ± 0.2 %(w/w), poor flowability (CI:45 ± 4), and high cohesiveness (HR:1.8 ± 0.1) between particles were achieved, leading to a powdered antioxidant additive with high potential for applications which required avoiding/reducing oxidation on hydrophilic and hydrophobic food products.

Development of Cyclodextrin-Based Mono and Dual Encapsulated Powders by Spray Drying for Successful Preservation of Everlasting Flower Extract

The study aimed to develop encapsulation systems to maintain the preservation of everlasting (Helichrysum plicatum) flower extract polyphenols. Spray-dried encapsulates were formulated using β-cyclodextrin (BCD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD) as supramolecular hosts, and their macromolecule mixtures with the conventional carriers, maltodextrin (MD) and whey protein (WP). The obtained microparticles were comparatively assessed regarding technological, physicochemical, and phytochemical properties. The highest yields were achieved by combining cyclodextrins with whey protein (73.96% for WP+BCD and 75.50% for WP+HPBCD compared to 62.48% of pure extract). The extract-carrier interactions and thermal stability were evaluated by FTIR and DSC analysis, suggesting successful entrapment within the carriers. Carriers reduced the particle diameter (3.99 to 4.86 μm compared to 6.49 μm of pure extract), classifying all encapsulates as microsystems. Carrier blends made the particle size distribution uniform, while SEM analysis revealed the production of more spherical and less aggregated particles. The HPBCD provided the highest encapsulation efficiency, with the highest content of detected aglycones and slightly lower values of their glycosylated forms. An analysis of the dual macromolecule encapsulation systems revealed the highest bioactive preservation potential for SHE+MD+BCD and SHE+WP+HPBCD. Overall, macromolecule combinations of cyclodextrins and conventional biopolymers in the spray-drying process can enhance the functional properties of H. plicatum extract.

Fabrication of biopolymer stabilized microcapsules for enhancing physicochemical stability, antioxidant and antimicrobial properties of cinnamon essential oil

The current study entails the encapsulation validity to enclose naturally occurring food preservatives, such as cinnamon essential oil (CM), within various wall materials. This approach has demonstrated enhanced encapsulated compounds' stability, efficiency, and bioactivity. The base carrier system consisted of a solid lipid (Berry wax, RW) individually blended with whey protein (WYN), maltodextrin (MDN), and gum Arabic (GMC) as wall materials. The resulting formulations were freeze-dried: WYN/RW/CM, MDN/RW/CM, and GMC/RW/CM. The study comprehensively analyzed encapsulation efficiency, morphology, crystallinity, thermal, and physiochemical properties. When RW was combined with WYN, MDN, and GMC, the microcapsule WYN/RW/CM showed the highest efficiency at 93.4 %, while the GMC/RW/CM exhibited the highest relative crystallinity at 46.54 %. Furthermore, the investigation assessed storage stability, release of bioactive compounds, and oxidative stability during storage at 4 °C/ 25 % RH ± 5 % and 25 °C/40 % RH ± 5 % for 55 days, revealing optimal stability in the WYN/RW/CM microcapsule. Additionally, the antimicrobial activity was assessed at various concentrations of microcapsules, revealing their inhibitory effect against Escherichia coli (gram-negative) and Staphylococcus aureus (gram-positive) bacteria. The WYN/RW/CM microcapsule exhibited the highest inhibition activity in both strains, reaching 40 mm. This study demonstrates that combining WYN with RW as a wall material has greater efficiency in encapsulation and potential uses in various industrial sectors.

Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material

This study explores the effect of spray-drying (SD) inlet temperatures (Tinlet 120 and 150 °C) and wall material on the chemical and physico-chemical properties of microencapsulated hop extracts (MHE). Hop extract was formulated with maltodextrin (MD) and gum Arabic (GA) used in single or in combination with β-cyclodextrin (βCD). MHE were evaluated for physical properties, bitter acids (BA), total polyphenol content (TPC) and encapsulation efficiency (TPC EE), and antioxidant capacity (AOC). Powders produced at Tinlet 150 °C exhibited the highest flowability and generally higher TPC yield. Besides Tinlet, MD enabled the obtaining of MHE with the highest encapsulation efficiency. Other physico-chemical and antioxidant properties differently varied depending on the Tinlet. Overall, the βCD addition positively affected α-acids, and β-acids of MHE obtained at Tinlet 120 °C. ATR-FTIR analysis showed hydrogen bond formation between hop compounds and βCD. Multifactorial ANOVA highlighted that Tinlet, W, and their interaction influenced almost all the chemical and physico-chemical properties of MHE.

Development, characterization, and immunomodulation performance of spray-dried Moringa oleifera seed extract in Longfin yellowtail Seriola rivoliana

Moringa oleifera is one of the most promising plants in aquaculture because it improves the health status, zootechnical parameters and resistance against diseases. This research evaluates the physicochemical, antioxidant values of spray-dried Moringa oleifera seed extract microencapsulates obtained at 140 and 180 °C with whey protein concentrate (WPC) and maltodextrin (MD) as wall materials in two different proportions: WPC 100% and WPC-MD (3:1). Also, immune response of peripheral blood leukocytes (PBL) of Longfin yellowtail Seriola rivoliana stimulated with spray-dried Moringa oleifera seed for 24 h was assessed. The physicochemical parameters show that the recovery yield for all the treatments was of 65% and microencapsulates demonstrated to be stable in the physicochemical tests with low solubilization times and protection against humidity. For WPC-MD (3:1)/140 °C, bioactive compound retention and antioxidant potential were higher than in other combinations. The immunological test show that any treatments was non-cytotoxic against peripheral blood leukocytes. WPC-MD (3:1)/140 °C treatment enhanced immune parameters as phagocytosis, respiratory burst, myeloperoxidase activities and nitric oxide production. Immune related genes as IL-1β and TNF-α were up-regulated in those stimulated leukocytes with WPC-MD (3:1)/140 °C. The results suggest that this combination may be a good alternative for animal health as a medicinal and immunostimulant additive.

Optimization and antifungal efficacy against brown rot fungi of combined Salvia rosmarinus and Cedrus atlantica essential oils encapsulated in Gum Arabic

The stability, sensitivity, and volatility of essential oils are some of their most serious limitations, and nanoencapsulation has been considered one of the most effective techniques for solving these problems. This research aimed to investigate the incorporation of Salvia rosmarinus Speen and Cedrus atlantica Manetti (MEO) essential oil mixture in Gum Arabic (GA) and to evaluate nanoencapsulation's ability to promote antifungal activity against two brown rot fungi responsible for wood decay Gloeophyllum trabeum and Poria placenta. The optimization of encapsulation efficiency was performed using response surface methodology (RSM) with two parameters: solid-to-solid (MEO/GA ratio) and solid-to-liquid (MEO/ethanol). The recovered powder characterization was followed by various techniques using a scanning electron microscope (SEM), X-ray diffractometry (XRD), dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FTIR), and thermo-gravimetric analysis (TGA). The optimal nanoencapsulating conditions obtained from RSM were ratios of MEO/GA of 1:10 (w/w) and MEO/ethanol of 10% (v/v), which provided the greatest encapsulation efficiency (87%). The results of SEM, XRD, DLS, FTIR, and TGA showed that the encapsulation of MEO using GA modified particle form and molecular structure and increased thermal stability. An antifungal activity assay indicated that an effective concentration of MEO had an inhibitory effect on brown rot fungi. It had 50% of the maximal effect (EC50) value of 5.15 ± 0.88 µg/mL and 12.63 ± 0.65 µg/mL for G. trabeum and P. placenta, respectively. Therefore, this product has a great potential as a natural wood preservative for sustainable construction and green building.

Development, Physicochemical Properties, and Antibacterial Activity of Propolis Microcapsules

Propolis is a well-known natural antibacterial substance with various biological activities, such as anti-inflammatory and antioxidant activity. However, applications of propolis are limited due to its low water solubility. In this study, propolis microcapsules were developed with a core material of ethanol extract of propolis and shell materials of gum arabic and β-cyclodextrin using a spray-drying technique. The optional processing formula, particle size distribution, morphology, dissolution property, and antibacterial activity of propolis microcapsules were determined. The results showed that the optional processing obtained an embedding rate of 90.99% propolis microcapsules with an average particle size of 445.66 ± 16.96 nm. The infrared spectrogram and thermogravimetric analyses showed that propolis was embedded in the shell materials. The propolis microcapsules were continuously released in water and fully released on the eighth day, and compared to propolis, the microcapsules exhibited weaker antibacterial activity. The minimum inhibitory concentrations (MICs) of propolis microcapsules against Escherichia coli and Staphylococcus aureus were 0.15 and 1.25 mg/mL, and their minimum bactericidal concentrations (MBCs) were 0.3 and 1.25 mg/mL, respectively. This water-soluble propolis microcapsule shows the potential for use as a sustained-release food additive, preservative, or drug.

Wall Materials for Encapsulating Bioactive Compounds via Spray-Drying: A Review

Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and retards the degradation of bioactive compounds by encapsulating them within a wall material. The resulting capsules exhibit diverse characteristics influenced by factors such as operating conditions (e.g., air temperature and feed rate) and the interactions between the bioactive compounds and the wall material. This review aims to compile recent research (within the past 5 years) on spray-drying for bioactive compound encapsulation, emphasizing the significance of wall materials in spray-drying and their impact on encapsulation yield, efficiency, and capsule morphology.

Spray dried date fruit extract with a maltodextrin/gum arabic binary blend carrier agent system: Process optimization and product quality

Bioactive compounds can be protected from degradation through encapsulation, increasing their bioavailability and shelf life. Spray drying is an advanced encapsulation technique mainly used for the processing of food-based bioactives. In this study, Box-Behnken design (BBD)-based response surface methodology (RSM) was used to study the effects of combined polysaccharide carrier agents and other spray drying parameters on encapsulating date fruit sugars obtained from a supercritical assisted aqueous extraction. The spray drying parameters were set at various levels: Air inlet temperature (150-170 °C), feed flow rate (3-5 mL/min), and carrier agent concentration (30-50 %). Under the optimized conditions (inlet temperature of 170 °C, the feed flow rate of 3 mL/min, and carrier agent concentration of 44 %), a maximum sugar powder yield of 38.62 % with 3.5 % moisture, 18.2 % hygroscopicity and 91.3 % solubility was obtained. The tapped density and particle density of the dried date sugar were estimated as 0.575 g cm-3 and 1.81 g cm-3, respectively, showing its potential for easy storage. In addition, scanning electron microscope (SEM) and X-ray diffraction (XRD) analysis revealed better microstructural stability of the fruit sugar product, which is essential for commercial applications. Thus, the hybrid carrier agent system (maltodextrin and gum arabic) can be considered a potential carrier agent for producing stable date sugar powder with longer shelf-life and desirable characteristics in the food industry.

Microencapsulates of Blue Maize Polyphenolics as a Promising Ingredient in the Food and Pharmaceutical Industry: Characterization, Antioxidant Properties, and In Vitro-Simulated Digestion

An anthocyanin-rich blue maize waste product was used for anthocyanin extraction. To preserve bioactive phenolic compounds, a spray-drying technique was employed using conventional wall material maltodextrin (MD), with novel one, hydroxypropyl-β-cyclodextrin (HPBCD). The obtained spray-dried maize extract (SME) and microencapsulates were analyzed based on physicochemical powder properties, chemical analysis, antioxidant activity, and digestibility. The examined microencapsulates demonstrated good powder properties, exhibited a high powder yield (up to 83%), and had a low moisture content (less than 5%). HPBCD and MD + HPBCD combinations demonstrated superior powder properties in the terms of decreasing the time necessary for rehydration (133.25 and 153.8 s, respectively). The mean average particle diameter ranged from 4.72 to 21.33 µm. DSC analyses signified high powder thermal stability, around 200 °C, related to the increasing preservation with biopolymer addition. The total phenolic and anthocyanin compounds ranged from 30,622 to 32,211 mg CE/kg (CE-catechin equivalents) and from 9642 to 12,182 mg CGE/kg (CGE-cyanidin 3-glucoside equivalents), respectively, associated with good bioactive compound protection. Microencapsulates with both carriers (15% MD and 15% HPBCD) had the highest digestibility (73.63%). Our results indicated that the microencapsulates created with the active ingredient and the wall materials (MD and HPBCD) could protect phenolic compounds/anthocyanins against ABTS radicals (63.53 and 62.47 mmol Trolox Eq/kg, respectively).

Discrimination of β-cyclodextrin/hazelnut (Corylus avellana L.) oil/flavonoid glycoside and flavonolignan ternary complexes by Fourier-transform infrared spectroscopy coupled with principal component analysis

The goal of the study was the discrimination of β-cyclodextrin (β-CD)/hazelnut (Corylus avellana L.) oil/antioxidant ternary complexes through Fourier-transform infrared spectroscopy coupled with principal component analysis (FTIR-PCA). These innovative complexes combine the characteristics of the three components and improve the properties of the resulting material such as the onsite protection against oxidative degradation of hazelnut oil unsaturated fatty acid glycerides. Also, the apparent water solubility and bioaccessibility of the hazelnut oil components and antioxidants can be increased, as well as the controlled release of bioactive compounds (fatty acid glycerides and antioxidant flavonoids, namely hesperidin, naringin, rutin, and silymarin). The appropriate method for obtaining the ternary complexes was kneading the components at various molar ratios (1:1:1 and 3:1:1 for β-CD hydrate:hazelnut oil (average molar mass of 900 g/mol):flavonoid). The recovering yields of the ternary complexes were in the range of 51.5-85.3% and were generally higher for the 3:1:1 samples. The thermal stability was evaluated by thermogravimetry and differential scanning calorimetry. Discrimination of the ternary complexes was easily performed through the FTIR-PCA coupled method, especially based on the stretching vibrations of CO groups in flavonoids and/or CO/CC groups in the ternary complexes at 1014.6 (± 3.8) and 1023.2 (± 1.1) cm^-1 along the second PCA component (PC₂), respectively. The wavenumbers were more appropriate for discrimination than the corresponding intensities of the specific FTIR bands. On the other hand, ternary complexes were clearly distinguishable from the starting β-CD hydrate along the first component (PC₁) by all FTIR band intensities and along PC₂ by the wavenumber of the asymmetric stretching vibrations of the CH groups at 2922.9 (± 0.4) cm^-1 for ternary complexes and 2924.8 (± 1.4) cm^-1 for β-CD hydrate. The first two PCA components explain 70.38% from the variance of the FTIR data (from a total number of 26 variables). Other valuable classifications were obtained for the antioxidant flavonoids, with a high similarity for hesperidin and naringin, according to FTIR-PCA, as well as for ternary complexes depending on molar ratios. The FTIR-PCA coupled technique is a fast, nondestructive and cheap method for the evaluation of quality and similarity/characteristics of these new types of cyclodextrin-based ternary complexes having enhanced properties and stability.

Optimization of Wall Material of Freeze-Dried High-Bioactive Microcapsules with Yellow Onion Rejects Using Simplex Centroid Mixture Design Approach Based on Whey Protein Isolate, Pectin, and Sodium Caseinate as Incorporated Variables

For the food sector, onion rejects are an appealing source of value-added byproducts. Bioactive compounds were recovered from yellow onion rejects using a pulse electric field process at 6000 v and 60 pulses. The onion extract was encapsulated with whey protein isolate (WPI), pectin (P), and sodium caseinate (SC) with a mass ratio of 1:5 (extract/wall material, w/w). A Simplex lattice with augmented axial points in the mixture design was applied for the optimization of wall material for the encapsulation of onion reject extract by freeze-drying (FD). The optimal wall materials were 47.6 g/100 g (SC), 10.0 g/100 g (P), and 42.4 g/100 g (WPI), with encapsulation yield (EY) of 85.1%, total phenolic content (TPC) of 48.7 mg gallic acid equivalent/g DW, total flavonoid content (TFC) of 92.0 mg quercetin equivalent/g DW, and DPPH capacity of 76.1%, respectively. The morphological properties of the optimal encapsulate demonstrated spherical particles with a rough surface. At optimal conditions, the minimum inhibitory concentration (MIC) of the extract (mean diameter of inhibition zone: 18.8 mm) was shown as antifungal activity against Aspergillus niger.

Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules

Introduction

Encapsulation of soybean oil bodies (OBs) using maltodextrin (MD) can improve their stability in different environmental stresses and enhance the transport and storage performance of OBs.

Methods

In this study, the effects of different MD addition ratios [OBs: MD = 1:0, 1:0.5, 1:1, 1:1.5, and 1:2 (v/v)] on the physicochemical properties and oxidative stability of freeze-dried soybean OBs microcapsules were investigated. The effect of ultrasonic power (150–250 W) on the encapsulation effect and structural properties of oil body-maltodextrin (OB-MD) microcapsules were studied.

Results

The addition of MD to OBs decreased the surface oil content and improved the encapsulation efficiency and oxidative stability of OBs. Scanning electron microscopy images revealed that the sonication promoted the adsorption of MD on the surface of OBs, forming a rugged spherical structure. The oil-body-maltodextrin (OB-MD) microcapsules showed a narrower particle size distribution and a lower-potential absolute value at an MD addition ratio of 1:1.5 and ultrasonic power of 250 W (32.1 mV). At this time, MD-encapsulated OBs particles had the highest encapsulation efficiency of 85.3%. Ultrasonic treatment improved encapsulation efficiency of OBs and increased wettability and emulsifying properties of MD. The encapsulation of OBs by MD was improved, and its oxidative stability was enhanced by ultrasound treatment, showing a lower hydrogen peroxide value (3.35 meq peroxide/kg) and thiobarbituric acid value (1.65 μmol/kg).

Discussion

This study showed that the encapsulation of soybean OBs by MD improved the stability of OBs microcapsules and decreased the degree of lipid oxidation during storage. Ultrasonic pretreatment further improved the encapsulation efficiency of MD on soybean OBs, and significantly enhanced its physicochemical properties and oxidative stability.

Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum Subsp. plantarum Dad-13 in Vacuum and Nonvacuum Packaging at Different Storage Temperatures

Probiotic coffee is an alternative to processed coffee that is preferred and can improve the balance of intestinal microflora so that it has a positive impact on health. Cell viability of probiotics may decrease during storage. Factors that can affect viability during storage are storage temperature, packaging, oxygen, and water activity. This study is aimed at evaluating the viability, storage stability, and shelf life of the probiotic instant coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in vacuum and nonvacuum aluminium foil packaging and different storage temperatures. This study used a complete randomised design with three replicates of treatments. They were packaged using 90 μm thick aluminium foil in a vacuum and nonvacuum and stored at 4°C and 30°C for 50 days and 37°C for 15 days. Based on the literature, a temperature of 4°C can maintain the viability of probiotics for more than one month, the temperature commonly used to store dry products is room temperature (30°C), so longer storage (50 days) is tried. Meanwhile, to accelerate the prediction of quality degradation, extreme temperatures were used based on the literature that the viability of probiotics decreased drastically after being stored at 37°C for 7 days, then tried for longer storage (15 days). The evaluation of product was carried by sensory testing by comparing commercial instant coffee. The product has been tested for cell viability, water activity, and shelf life. The result showed that the colour attribute was significantly different for all formulations. The bitterness of probiotic instant coffee differed significantly from other formulations. The commercial instant coffee was preferred by panellist in terms of colour and bitterness. The aroma, sweetness, and overall attributes of all formulations were not significantly different. The cell viability in vacuum was higher than nonvacuum treatment, and it was higher in 4°C. However, cell viability for all treatments and during storage was still above 107 log CFU/g. Water activity in probiotic instant coffee with vacuum packaging is lower than in nonvacuum and stored at 4°C lower than in other temperatures. However, all treatments were still below 0.60. The shelf life of products reaches two years when they are stored in vacuum packaging at 4°C while a temperature of 30°C reaches 3 months. So, the panellists accepted probiotic instant coffee, vacuum packaging, and low temperature could maintain viability, stability, and longer shelf life.

FTIR-PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin

This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR-PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential scanning calorimetry and ATR-FTIR. The lipid complexation reduced the water content to 7.67-8.33%, in comparison with the β-cyclodextrin hydrate (~14%). The stabilities of the complexes and β-cyclodextrin were almost the same. ATR-FTIR analysis revealed the presence of important bands that corresponded to the C=O groups (1743-1744 cm^-1) in both the non-complexed and nano-encapsulated lipids. Furthermore, the bands that corresponded to the vibrations of double bonds corresponding to the natural/degraded (cis/trans) fatty acids in lipids appeared at 3008-3011 and 938-946 cm^-1, respectively. The main FTIR bands that were involved in the discrimination of raw and processed chicken lipids, and of non-complexed and complexed lipids, were evaluated with PCA. The shifting of specific FTIR band wavenumbers had the highest influence, especially vibrations of the α(1→4) glucosidic bond in β-cyclodextrin for PC₁, and CH_2/3 groups from lipids for PC₂. This first approach on β-cyclodextrin nano-encapsulation of chicken lipids revealed the possibility to stabilize poultry fatty components for further applications in various ingredients for the food industry.

Encapsulation of Functional Plant Oil by Spray Drying: Physicochemical Characterization and Enhanced Anti-Colitis Activity

In this study, an encapsulation system was developed for functional plant oil delivery. Through a series of orthogonal experiments and single factor experiments, the raw material compositions, emulsification conditions, and spray drying conditions for the preparation of flaxseed oil and safflower seed oil powders were optimized, and the final encapsulation efficiency was as high as 99% with approximately 50% oil loading. The storage stability experiments showed that oil powder’s stability could maintain its physicochemical properties over six months. Oral supplementation of the spray-dried flaxseed oil powder exhibited a significant and better effect than flaxseed oil on alleviating colitis in C57BL/6J mice. It suppressed the pro-inflammatory cell factors, including IL-6 and TNF-α, and repaired gut microbial dysbiosis by increasing the microbial diversity and promoting the proliferation of probiotic taxa such as Allobaculum. This work suggests that spray-dried flaxseed oil powder has great potential as a nutraceutical food, with spray drying being a good alternative technique to improve its bioactivity.

Green β-cyclodextrin-based corrosion inhibitors: Recent developments, innovations and future opportunities

β-Cyclodextrin-based compounds are used to develop and innovate materials that protect against corrosion due to their sustainability, low cost, environmental friendliness, excellent water solubility and high inhibition efficiency. However, corrosion potentials of β-CD-based compounds were not reviewed with the modern trends. The essence of the problem is that a deep understanding of the development and innovation of β-CD-based compounds as corrosion inhibitors is very important in creating next-generation materials for corrosion protection. In this review, the fundamental behaviour, importance, developments and innovations of β-CD modified with natural and synthetic polymers, β-CD grafted with the organic compounds, β-CD-based supramolecular (host-guest) systems with organic molecules, polymer β-CD-based supramolecular (host-guest) systems, β-CD-based graphene oxide materials, β-CD-based nanoparticle materials and β-CD-based nanocarriers as corrosion inhibitors for various metals were reviewed and discussed with recent research works as examples. In addition, the corrosion inhibition of β-CD-based compounds for biocorrosion, microbial corrosion and biofouling was reviewed. It was found that (i) these compounds are sustainable, inexpensive, environmentally friendly, and highly water-soluble and have high inhibition efficiency; (ii) the molecular structure of β-CD makes it an excellent molecular container for corrosion inhibitors compounds; (iii) the β-CD is excellent core to develop the next generation of corrosion inhibitors. It is recommended that (i) β-CD compounds would be synthesized by green methods, such as using biological sustainable catalysts and green solvents, green methods include irradiation or heating, energy-efficient microwave irradiation, mechanochemical mixing, solid-state reactions, hydrothermal reactions and multicomponent reactions; (ii) this review will be helpful in creating, enhancing and innovating the next green and efficient materials for future corrosion protection in high-impact industries.

Effects of Wall Material on Medium-Chain Triglyceride (MCT) Oil Microcapsules Prepared by Spray Drying

A medium-chain triglyceride (MCT) oil microcapsule was prepared by spray drying. The effects of the wall-material parameters of wall-to-oil ratio (1:1 to 3:1) and type of wall material (gum arabic (GA), whey protein isolate (WPI), and octenyl succinic anhydride (OSA) starch) on the microcapsules were evaluated. The droplet size, size distribution, viscosity, zeta potential, and stability of the emulsions were measured. The spray-dried powder was characterized by its morphology, yield, encapsulation efficiency, and moisture content. The wall material influenced the characteristics of the emulsions and microcapsules. The formulation with a 2:1 wall-to-oil ratio and OSA starch/maltodextrin as the wall material resulted in a small droplet size (0.177 ± 0.002 µm) with high encapsulation efficiency (98.38 ± 0.01%). This formulation had good physical stability over three months under accelerated conditions. Thus, OSA starch/maltodextrin is an appropriate wall material for encapsulating MCT oil.

Seed gum-based delivery systems and their application in encapsulation of bioactive molecules

Now-a-days, the food/pharma realm faces with great challenges for the application of bioactive molecules when applying them in free form due to their instability in vitro/in vivo. For promoting the biological and functional properties of bioactive molecules, efficient delivery systems have played a pivotal role offering a controlled delivery and improved bioavailability/solubility of bioactives. Among different carbohydrate-based delivery systems, seed gum-based vehicles (SGVs) have shown great promise, facilitating the delivery of a high concentration of bioactive at the site of action, a controlled payload release, and less bioactive loss. SGVs are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components. Here, we offer a comprehensive overview of seed gum-based nano- and microdevices as delivery systems for bioactive molecules. We have a focus on structural/functional attributes and health-promoting benefits of seed gums, but also strategies involving modification of these biopolymers are included. Diverse SGVs (nano/microparticles, functional films, hydrogels/nanogels, particles for Pickering nanoemulsions, multilayer carriers, emulsions, and complexes/conjugates) are reviewed and important parameters for bioactive delivery are highlighted (e.g. bioactive-loading capacity, control of bioactive release, (bio)stability, and so on). Future challenges for these biopolymer-based carriers have also been discussed. HighlightsSeed gum-based polymers are promising materials to design different bioactive delivery systems.Seed gum-based delivery systems are particles, fibers, complexes, conjugates, hydrogels, etc.Seed gum-based vehicles are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components.

Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying

Lentil protein isolate (LPI)-κ-carrageenan (κ-C) and -ι-carrageenan (ι-C) based microcapsules were prepared through spray-drying and freeze-drying to encapsulate flaxseed oil in order to reach final oil levels of 20% and 30%. Characteristics of the corresponding emulsions and their dried microcapsules were determined. For emulsion properties, all LPI-κ-C and LPI-ι-C emulsions remained 100% stable after 48 h, while the LPI emulsions destabilized quickly (p < 0.05) after homogenization mainly due to low emulsion viscosity. For spray-dried microcapsules, the highest yield was attributed to LPI-ι-C with 20% oil, followed by LPI-κ-C 20% and LPI-ι-C 30% (p < 0.05). Flaxseed oil was oxidized more significantly among the spray-dried capsules compared to untreated oil (p < 0.05) due to the effect of heat. Flaxseed oil was more stable in all the freeze-dried capsules and showed significantly lower oil oxidation than the untreated oil after 8 weeks of storage (p < 0.05). As for in vitro oil release profile, a higher amount of oil was released for LPI-κ-C powders under simulated gastric fluid (SGF), while more oil was released for LPI-ι-C powders under simulated gastric fluid and simulated intestinal fluid (SGF + SIF) regardless of drying method and oil content. This study enhanced the emulsion stability by applying carrageenan to LPI and showed the potential to make plant-based microcapsules to deliver omega-3 oils.

Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility

Capsaicin was microencapsulated in six different wall systems by spray drying whey protein and citrate mung bean starch at various ratios (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, 0:10) to improve its stability and water solubility and reduce its pungency. The morphological, rheological, storage stability, and physicochemical properties of capsaicin emulsion and capsaicin microcapsules were characterized. As a result, the yield of six capsaicin microcapsules was 19.63–74.99%, the encapsulation efficiency was 26.59–94.18%, the solubility was 65.97–96.32%, the moisture content was lower than 3.63% in all systems, and particle size was broadly distributed in the range of 1–60 μm. Furthermore, microcapsules with high whey protein content in the encapsulation system had an excellent emulsifier effect and wetness, smooth particle surface, and higher lightness (L*). Moreover, the system formed by composite wall materials at a ratio of whey protein to citrate mung bean starch of 7:3 had the highest retention rate and the best stability. The overall results demonstrate that whey protein combined with citrate mung starch through spray drying could be a promising strategy to produce microcapsules of poorly water-soluble compounds such as capsaicin.

Optimizing the Method of Rosemary Essential Oils Extraction by Using Response Surface Methodology (RSM)-Characterization and Toxicological Assessment

Rosemary (Rosmarinus officinalis L.) is a plant with needle-shaped leaves. It is mainly found in Mediterranean regions (Algeria, Morocco and Tunisia). Rosemary essential oil (EO) has several therapeutic virtues that were widely studied. However, the use of this EO is restricted due to its sensitivity to oxidation. Nanoencapsulation based on EO and polymers has been developed as one of the promising techniques to overcome this limitation. In this study, the emphasis was on optimizing the extraction and formulation of a food additive based on rosemary EO. In fact, the results showed that rosemary EO extraction depended on the parameters of the extraction process, and the optimum heating temperature and extraction time were determined using an experimental design methodology. The parameters for extraction were chosen as follows: heating temperature of 250 °C and a hydrodistillation time of 180 min. This optimization revealed that the maximum oil yield can be obtained. Rosemary EO was characterized by a dominance of 1,8-cineole, camphor, α-pinene, borneol and camphene as well as by high antioxidant and antibacterial capacities with low acute toxicity. The obtained formulation of a stable rosemary EO powder can be used as a food additive in several industrial applications.

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

The poor water-solubility and stability of capsaicin limits its widespread application in the industry. Spray-dried capsaicin microcapsules were fabricated using whey protein (WP) and octenyl-succinic-anhydride-modified starch (OS) as wall materials in this study. The aim is to investigate the impact of protein/starch ratio on microcapsules’ physicochemical characteristics and stability. SEM images showed that microcapsule granules were uneven in size, and irregular, with some wrinkles and dents. FTIR illustrated a chemical interaction between capsaicin and composite wall materials. XRD showed that the spray-dried powders were mainly in amorphous form. As the whey protein content decreased, the yield (9.32–68.18%), encapsulation efficiency (49.91–94.57%), wettability (158.87–232.63 s), and solubility (74.99–96.57%) of samples decreased, but the mean particle size (3.22–26.03 μm), apparent viscosity, and shear stress tended to increase. Besides, DSC revealed that the glass transition temperatures (Tg) of samples were at around 85 °C. Capsaicin microcapsules with WP:OS at the ratio of 7:3 possessed the highest Tg, and the best storage stability. Based on our research, microencapsulation significantly improved the stability and the water-solubility of capsaicin. A small amount of OSA-starch mixed with whey protein as a promising carrier for capsaicin would greatly promote the application of capsaicin in the food industry.

Encapsulation of bioactive compounds extracted from plants of genus Hibiscus: A review of selected techniques and applications

The genus Hibiscus includes more than 250 species, and many studies showed that these plants contain bioactive compounds with technological potential to be used in the development of functional foods. However, the instability of these compounds during typical food processing conditions, such as exposure to high temperatures, pH changes and presence of light and oxygen have stimulated the use of encapsulation techniques to increase their stability and applicability. Among the existing Hibiscus species, only H. sabdariffa, H. cannabinus, and H. acetosella have been investigated in encapsulation studies, being spray drying the most common method approached. Considering the high technological potential offered by the incorporation of encapsulated bioactive compounds from plants of the genus Hibiscus in food formulations, this review discusses key information of selected encapsulation techniques, which represents promising alternatives to increase food systems' stability and stimulate the design of new functional foods. Relevant gaps in the literature were also noticed, mainly the lack of systematic studies regarding the composition of bioactive compounds after encapsulation, instead of total determinations, and biological activities in different analytical systems, such as antioxidant, antimicrobial and anti-inflammatory properties as well as bioaccessibility and bioavailability.

Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein

Lutein is a kind of vital carotenoid with high safety and significant advantages in biological functions. However, poor water solubility and stability of lutein have limited its application. This study selected different weight ratios of sodium caseinate to acetylated mung bean starch (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, and 0:10) to prepare lutein emulsions, and the microcapsules were produced by spray drying technology. The microstructure, physicochemical properties, and storage stability of microcapsules were investigated. The results show that the emulsion systems were typical non-Newtonian fluids. Lutein microcapsules were light yellow fine powder with smooth and relatively complete particle surface. The increase of sodium caseinate content led to the enhanced emulsion effect of the emulsion and the yield and solubility of microcapsules increased, and wettability and the average particle size became smaller. The encapsulation efficiency of lutein microcapsules ranged from 69.72% to 89.44%. The thermal characteristics analysis showed that the endothermic transition of lutein microcapsules occurred at about 125 °C. The microcapsules with sodium caseinate as single wall material had the worst stability. Thus, it provides a reference for expanding the application of lutein in food, biological, pharmaceutical, and other industries and improving the stability and water dispersion of other lipid-soluble active ingredients.