Microencapsulation of propolis extract by complex coacervation

Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers

The antioxidant effects of red propolis extract were evaluated in lamb burgers stored for 120 days at -18 °C. The treatments prepared were CON (control, no antioxidant), ERI (500 mg/kg sodium erythorbate), P1800 (1800 mg/kg propolis extract), and P3600 (3600 mg/kg propolis extract).The analyses performed were proximate composition (moisture, protein, fat, and ash), texture, and sensory acceptance (day 0); pH, color profile (L*, a*, b*), weight loss of cooking (WLC), diameter reduction, TBARS, and peroxide index (0, 30, 60, 90, and 120 days); and fatty acid profile and volatile compounds (0 and 120 days). No treatment was associated with a change in the proximate composition. Most texture parameters in treatments P1800 and P3600 were lower (P < 0.05), and it can be concluded that the extract favors the improvement of this sensory attribute, making the hamburgers softer. The WLC was higher in the treatments where the extract was used; however, the reduction of the diameter of the hamburgers was lower, an important aspect for consumers. The extract retarded lipid oxidation during storage, especially P3600, which presented the lowest level of TBARS (1.37 mg MDA/kg) and the peroxide index (5.69 mEq g of O2) on day 120. The presence of volatile compounds derived from lipid oxidation was more evident in the CON and ERI treatments, showing the efficiency of natural antioxidants used in the P1800 and P3600 treatments. It is concluded that red propolis represents an excellent alternative for replacement of synthetic antioxidants with natural products in lamb hamburgers.

Saline as solvent and ethanol-based purification process for the extraction of proteins and isoflavones from wet okara

Okara, the solid byproduct of water-soluble soybean extract production, is a potential source of proteins and isoflavones. This study investigated different experimental configurations for extracting these compounds from wet okara, including lipid removal with ethanol at different stages of the recovery process, sequential crosscurrent extraction, and using a saline MgCl2 solution as the solvent. Three washes with a 60:40 ethanol:water (w/w) solution after isoelectric precipitation significantly increased protein content by reducing lipid content (60 %). The crosscurrent approach using 0.05 M MgCl2 yielded okara proteinaceous material with 248 µg/g daidzein and 236 µg/g genistein, along with a 3 % increase in protein content, attributed to enhanced extraction of 7S globulins. These configurations notably affected the functional properties of the protein materials. Overall, this research provides detailed insights into the composition and properties of proteins extracted from wet okara, facilitating their specialized application in food products.

Enhancing basil essential oil microencapsulation using pectin/casein biopolymers: Optimization through D-optimal design, controlled release modeling, and characterization

A D-optimal design was employed to optimize the microencapsulation (MEC) of basil essential oil (BEO) within a biopolymer matrix using the complex coacervation technique. BEO microcapsules (BEO-MCs) obtained under the optimal conditions exhibited high yield and efficiency with 80.45 ± 0.01 % and 93.10 ± 0.18 %, respectively. The successful MEC of BEO with an average particle size of 4.81 ± 2.86 μm was confirmed by ATR-FTIR, X-RD, and SEM analyses. Furthermore, the thermal stability of BEO-MCs was assessed using TGA-DSC analysis, which provided valuable insights into the MC's thermal stability. Furthermore, the proposed model, with a high R2 value (0.99) and low RMSE (1.56 %), was the most suitable one among the tested models for the controlled release kinetics of the optimal BEO-MCs under simulated gastrointestinal conditions. The successful optimization of BEO MEC using biopolymers through the D-optimal design could be a promising avenue for food and pharmaceutical industries, providing new strategies for the development of effective products.

Starch nanoparticles containing phenolic compounds from green propolis: Characterization and evaluation of antioxidant, antimicrobial and digestibility properties

This study investigated the production of nanoparticles through nanoprecipitation using cassava and potato starches as carriers to stabilize phenolic compounds (PC) from green propolis extract (PE). Additionally, the antioxidant and antimicrobial activities of PC stabilized with starch nanoparticles (SNPs), as well as their release under gastrointestinal conditions were investigated. PE exhibited antioxidant and antibacterial properties, especially PE3 (PE produced using sonication by 20 min and stirring at 30 °C for 24 h) had the highest concentrations of p-coumaric acid, rutin, kaempferol and quercetin. SNPs displayed bimodal distribution with particle size lower than 340 nm. The stabilization of PC increased surface charge and hydrophobicity in SNPs. Moreover, SNPs containing PC from PE exhibited antibacterial activity against Listeria monocytogenes, at a concentration of 750 mg/mL. Low release of PC was observed from the nanoparticles when exposed under simulated gastrointestinal conditions. These nanomaterials could be used as natural ingredients with antioxidant and antimicrobial properties.

Study of the Oxidative and Microbiological Stability of Nitrite-Reduced, Vacuum-Packed, Refrigerated Lamb Sausages Supplemented with Red Propolis Extract

Vacuum-packed lamb sausages with or without red propolis extract and a reduced sodium nitrite content were evaluated for oxidative and microbiological stability during storage for 21 days at 2 °C. The following treatments were evaluated: EN150 (control, base formulation (BF) + 500 mg/kg sodium erythorbate and 150 mg/kg sodium nitrite); EN75 (BF + 500 mg/kg sodium erythorbate and 75 mg/kg sodium nitrite); P1N75 (without the addition of erythorbate, BF + 1800 mg/kg propolis extract and 75 mg/kg sodium nitrite); and P2N75 (without the addition of erythorbate, BF + 3600 mg/kg propolis extract and 75 mg/kg sodium nitrite). Analyses were conducted to characterize the samples on day 0 with respect to the proximate composition (moisture, protein, fat, and ash) and sensory acceptance. Stability during refrigerated storage was evaluated on days 0, 7, 14 and 21 for the parameters pH, color profile (L*, a*, and b*), TBARs index (oxidative stability) and microbiological count of aerobic psychrotrophic microorganisms. Texture profile, cooking weight loss (WLC), peroxide index and free fatty acids were evaluated on days 0 and 21. The treatments with propolis and reduced nitrite (EN150 and P1N75) showed a red color intensity (a*) similar to the treatment with erythorbate and the same nitrite content (EN75) at the end of storage, maintaining the characteristic reddish color of the sausages. The extract slowed down lipid oxidation during storage, especially P2N75, which showed the lowest level of TBARS (0.39 mg MDA/kg) and the peroxide index (2.13 mEq g O2) on day 21. The residual nitrite value in EN75 was the lowest (p < 0.05) on day 21, showing that synthetic antioxidants are more efficient than the extract in nitrite reduction reactions. The results for the counts of psychrotrophic microorganisms showed that the extract did not have the expected antimicrobial effect on the growth of this microorganisms, and leveling the results revealed no differences (p < 0.05) between the treatments. Despite the red propolis extract not showing a significant antimicrobial improvement in lamb sausages, it can be considered a healthy option with good prospects for replacing synthetic antioxidants with a natural product.

Applications of propolis encapsulation in food products

Propolis has beneficial health properties attributed to of phenolic compounds. However, its application is limited. Thus, encapsulation protects the bioactive compounds of propolis from degradation, allowing their release under controlled and specific conditions and increasing their solubility. In addition to protecting flavonoids, encapsulation also minimises the undesirable characteristics of propolis, such as strong odour. We brought attention to the high antioxidant and antimicrobial activities of encapsulated propolis, and its maintained biological activity enables more uses in different areas. Encapsulated propolis can be applied in food products as an ingredient. This review describes recent advances in improving the bioactivity of propolis extracts by using encapsulation techniques, and biopolymer research strategies, focusing on applications in food products. Encapsulated propolis has a promising market perspective due to the industrial and scientific-technological advancement, the increase in the amount of research, the improvement of propolis extraction techniques, and the need of consumers for innovative products.

Development and Characterization of High-Absorption Microencapsulated Organic Propolis EPP-AF® Extract (i-CAPs)

The demand for organic and functional food continues to increase yearly. Among the available functional foods, propolis is a bee product that has various beneficial properties, including antimicrobial, antioxidant, and anti-inflammatory activities. However, it generally is only available in ethanol solution, which has poor bioavailability, as it is relatively insoluble in water. The use of such ethanol extracts is often objectionable because of the alcohol content and because they have a strong and striking taste. Development of alternatives that can efficiently and safely increase solubility in water, and that meet organic production specifications, has been a challenge. To address these concerns, microcapsules were developed using spray-dryer technology from an emulsion based on EPP-AF® propolis and gum arabic (i-CAPS). These propolis-loaded microcapsules were characterized using FT-IR, SEM, TGA, HPLC, and spectrophotometric techniques, along with determination of antimicrobial, antioxidant, antitumor, anti-inflammatory, and antihypercholesterolemic activities, as well as permeability in in vitro models. The production system resulted in microcapsules with a spherical shape and an encapsulation efficiency of 93.7 ± 0.7%. They had IC50s of 2.654 ± 0.062 and 7.342 ± 0.058 µg/mL by FRAP and DPPH antioxidant methods, respectively. The EPP-AF® i-CAPS also had superior antimicrobial activity against Gram-positive bacteria. Antitumor activity was calculated based on the concentration that inhibited 50% of growth of AGS, Caco-2, and MCF-7 cell strains, giving results of 154.0 ± 1.0, 117 ± 1.0, and 271.0 ± 25 µg/mL, respectively. The microcapsule presentation reduced the permeation of cholesterol by 53.7%, demonstrating antihypercholesterolemic activity, and it improved the permeability of p-coumaric acid and artepillin C. The IC50 for NO production in RAW 264.7 cells was 59.0 ± 0.1 µg/mL. These findings demonstrate the potential of this new propolis product as a food and pharmaceutical ingredient, though additional studies are recommended to validate the safety of proposed dosages.

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.

Effects of Propolis Impregnation on Polylactic Acid (PLA) Scaffolds Loaded with Wollastonite Particles against Staphylococcus aureus, Staphylococcus epidermidis, and Their Coculture for Potential Medical Devices

Several diseases and injuries cause irreversible damage to bone tissues, which may require partial or total regeneration or replacement. Tissue engineering suggests developing substitutes that may contribute to the repair or regeneration process by using three-dimensional lattices (scaffolds) to create functional bone tissues. Herein, scaffolds comprising polylactic acid and wollastonite particles enriched with propolis extracts from the Arauca region of Colombia were developed as gyroid triply periodic minimal surfaces using fused deposition modeling. The propolis extracts exhibited antibacterial activity against Staphylococcus aureus (ATCC 25175) and Staphylococcus epidermidis (ATCC 12228), which cause osteomyelitis. The scaffolds were characterized using scanning electron microscopy, Fourier-transform infrared spectroscopy, differential scanning calorimetry, contact angle, swelling, and degradation. Their mechanical properties were assessed using static and dynamic tests. Cell viability/proliferation assay was conducted using hDP-MSC cultures, while their bactericidal properties against monospecies cultures (S. aureus and S. epidermidis) and cocultures were evaluated. The wollastonite particles did not affect the physical, mechanical, or thermal properties of the scaffolds. The contact angle results showed that there were no substantial differences in the hydrophobicity between scaffolds with and without particles. Scaffolds containing wollastonite particles suffered less degradation than those produced using PLA alone. A representative result of the cyclic tests at F_max = 450 N showed that the maximum strain reached after 8000 cycles is well below the yield strain (i.e., <7.5%), thereby indicating that even under these stringent conditions, these scaffolds will be able to work properly. The scaffolds impregnated with propolis showed a lower % of cell viability using hDP-MSCs on the 3rd day, but these values increased on the 7th day. These scaffolds exhibited antibacterial activity against the monospecies cultures of S. aureus and S. epidermidis and their cocultures. The samples without propolis loads did not show inhibition halos, whereas those loaded with EEP exhibited halos of 17.42 ± 0.2 mm against S. aureus and 12.9 ± 0.5 mm against S. epidermidis. These results made the scaffolds possible bone substitutes that exert control over species with a proliferative capacity for the biofilm-formation processes required for typical severe infectious processes.

Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates

BACKGROUND

Co-encapsulation of probiotics and omega-3 oil using complex coacervation is an effective method for enhancing the tolerance of probiotics under adverse conditions, whereas complex coacervation of omega-3 oil was found to have low lipid digestibility. In the present study, gelatin (GE, 30 g kg^-1 ) and gum arabic (GA, 30 g kg^-1 ) were used to encapsulate Lactobacillus plantarum WCFS1 and algal oil by complex coacervation to produce microcapsules containing probiotics (GE-P-GA) and co-microcapsules containing probiotics and algal oil (GE-P-O-GA), and soy lecithin (SL) was added to probiotics-algal oil complex coacervates [GE-P-O(SL)-GA] to enhance its stability and lipolysis. Then, we evaluated the viability of different microencapsulated probiotics exposed to freeze-drying and long-term storage, as well as the survival rate and release performance of encapsulated probiotics and algal oil during in vitro digestion.

RESULTS

GE-P-O(SL)-GA had a smaller particle size (51.20 μm), as well as higher freeze-drying survival (90.06%) of probiotics and encapsulation efficiency of algal oil (75.74%). Moreover, GE-P-O(SL)-GA showed a higher algal oil release rate (79.54%), lipolysis degree (74.63%) and docosahexaenoic acid lipolysis efficiency (64.8%) in the in vitro digestion model. The viability of microencapsulated probiotics after simulated digestion and long-term storage at -18,4 and 25 °C was in the order: GE-P-O(SL)-GA > GE-P-O-GA > GE-P-GA.

CONCLUSION

As a result of its amphiphilic properties, SL strongly affected the physicochemical properties of probiotics and algal oil complex coacervates, resulting in higher stability and more effective lipolysis. Thus, the GE-P-O(SL)-GA can more effectively deliver probiotics and docosahexaenoic acid to the intestine, which provides a reference for the preparation of high-viability and high-lipolysis probiotics-algal oil microcapsules. © 2022 Society of Chemical Industry.

Recent Advances in the Microencapsulation of Essential Oils, Lipids, and Compound Lipids through Spray Drying: A Review

In recent decades, the microcapsules of lipids, compound lipids, and essential oils, have found numerous potential practical applications in food, textiles, agricultural products, as well as pharmaceuticals. This article discusses the encapsulation of fat-soluble vitamins, essential oils, polyunsaturated fatty acids, and structured lipids. Consequently, the compiled information establishes the criteria to better select encapsulating agents as well as combinations of encapsulating agents best suited to the types of active ingredient to be encapsulated. This review shows a trend towards applications in food and pharmacology as well as the increase in research related to microencapsulation by the spray drying of vitamins A and E, as well as fish oil, thanks to its contribution of omega 3 and omega 6. There is also an increase in articles in which spray drying is combined with other encapsulation techniques, or modifications to the conventional spray drying system.

Comparing the Effects of Encapsulated and Non-Encapsulated Propolis Extracts on Model Lipid Membranes and Lactic Bacteria, with Emphasis on the Synergistic Effects of Its Various Compounds

Propolis is a resinous compound made by bees with well-known biological activity. However, comparisons between encapsulated and non-encapsulated propolis are lacking. Therefore, the antibacterial activity, effect on the phase transition of lipids, and inhibition of UV-induced lipid oxidation of the two forms of propolis were compared. The results showed that non-encapsulated propolis produces quicker effects, thus being better suited when more immediate effects are required (e.g., antibacterial activity). In order to gain an in-depth introspective on these effects, we further studied the synergistic effect of propolis compounds on the integrity of lipid membranes. The knowledge of component synergism is important for the understanding of effective propolis pathways and for the perspective of modes of action of synergism between different polyphenols in various extracts. Thus, five representative molecules, all previously isolated from propolis (chrysin, quercetin, trans-ferulic acid, caffeic acid, (-)-epigallocatechin-3-gallate) were mixed, and their synergistic effects on lipid bilayers were investigated, mainly using DSC. The results showed that some compounds (quercetin, chrysin) exhibit synergism, whereas others (caffeic acid, t-ferulic acid) do not show any such effects. The results also showed that the synergistic effects of mixtures composed from several different compounds are extremely complex to study, and that their prediction requires further modeling approaches.

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and characterize nanoencapsulated multi-floral propolis from the agro-ecological region of Apurimac, Peru. For nanoencapsulation, 5% ethanolic extracts propolis with 0.3% gum arabic and 30% maltodextrin were prepared. Then, the mixtures were dried by nano spraying at 120 °C using the smallest nebulizer. The flavonoid content was between 1.81 and 6.66 mg quercetin/g, the phenolic compounds were between 1.76 and 6.13 mg GAE/g, and a high antioxidant capacity was observed. The results of moisture, water activity, bulk density, color, hygroscopicity, solubility, yield, and encapsulation efficiency were typical of the nano spray drying process. The total organic carbon content was around 24%, heterogeneous spherical particles were observed at nanometer level (between 11.1 and 562.6 nm), with different behaviors in colloidal solution, the thermal gravimetric properties were similar in all the encapsulates, the FTIR and EDS analysis confirmed the encapsulation and the X-ray diffraction showed amorphous characteristics in the obtained material; stability and phenolic compound release studies indicated high values of 8.25–12.50 mg GAE/g between 8 and 12 h, the principal component analysis confirmed that the flora, altitude, and climate of the propolis location influenced the content of bioactive compounds, antioxidant capacity, and other properties studied. The nanoencapsulate from the district of Huancaray was the one with the best results, allowing its future use as a natural ingredient in functional foods. Nevertheless, technological, sensory, and economic studies should still be carried out.

Preparation of Mangosteen Peel Extract Microcapsules by Fluidized Bed Spray-Drying for Tableting: Improving the Solubility and Antioxidant Stability

Mangosteen fruit has been widely consumed and used as a source of antioxidants, either in the form of fresh fruit or processed products. However, mangosteen peel only becomes industrial waste due to its bitter taste, low content solubility, and poor stability. Therefore, this study aimed to design mangosteen peel extract microcapsules (MPEMs) and tablets to overcome the challenges. The fluidized bed spray-drying method was used to develop MPEM, with hydroxypropyl methylcellulose (HPMC) as the core mixture and polyvinyl alcohol (PVA) as the coating agent. The obtained MPEM was spherical with a hollow surface and had a size of 411.2 µm. The flow rate and compressibility of MPEM increased significantly after granulation. A formula containing 5% w/w polyvinyl pyrrolidone K30 (PVP K30) as a binder had the best tablet characteristics, with a hardness of 87.8 ± 1.398 N, friability of 0.94%, and disintegration time of 25.75 ± 0.676 min. Microencapsulation of mangosteen peel extract maintains the stability of its compound (total phenolic and α-mangosteen) and its antioxidant activity (IC50) during the manufacturing process and a month of storage at IVB zone conditions. According to the findings, the microencapsulation is an effective technique for improving the solubility and antioxidant stability of mangosteen peel extract during manufacture and storage.

Microencapsulation of Plant Phenolic Extracts Using Complex Coacervation Incorporated in Ultrafiltered Cheese Against AlCl3-Induced Neuroinflammation in Rats

Plant-derived phenolic compounds have numerous biological effects, including antioxidant, anti-inflammatory, and neuroprotective effects. However, their application is limited because they are degraded under environmental conditions. The aim of this study was to microencapsulate plant phenolic extracts using a complex coacervation method to mitigate this problem. Red beet (RB), broccoli (BR), and spinach leaf (SL) phenolic extracts were encapsulated by complex coacervation. The characteristics of complex coacervates [zeta potential, encapsulation efficiency (EE), FTIR, and morphology] were evaluated. The RB, BR, and SL complex coacervates were incorporated into an ultrafiltered (UF) cheese system. The chemical properties, pH, texture profile, microstructure, and sensory properties of UF cheese with coacervates were determined. In total, 54 male Sprague-Dawley rats were used, among which 48 rats were administered an oral dose of AlCl3 (100 mg/kg body weight/d). Nutritional and biochemical parameters, including malondialdehyde, superoxide dismutase, catalase, reduced glutathione, nitric oxide, acetylcholinesterase, butyrylcholinesterase, dopamine, 5-hydroxytryptamine, brain-derived neurotrophic factor, and glial fibrillary acidic protein, were assessed. The RB, BR, and SL phenolic extracts were successfully encapsulated. The RB, BR, and SL complex coacervates had no impact on the chemical composition of UF cheese. The structure of the RB, BR, and SL complex coacervates in UF cheese was the most stable. The hardness of UF cheese was progressively enhanced by using the RB, BR, and SL complex coacervates. The sensory characteristics of the UF cheese samples achieved good scores and were viable for inclusion in food systems. Additionally, these microcapsules improved metabolic strategies and neurobehavioral systems and enhanced the protein biosynthesis of rat brains. Both forms failed to induce any severe side effects in any experimental group. It can be concluded that the microencapsulation of plant phenolic extracts using a complex coacervation technique protected rats against AlCl3-induced neuroinflammation. This finding might be of interest to food producers and researchers aiming to deliver natural bioactive compounds in the most acceptable manner (i.e., food).

Microencapsulation of Natural Food Antimicrobials: Methods and Applications

The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In this review, we focus on the application of encapsulated natural antimicrobial agents, such as essential oils, plant extracts, bacteriocins, etc., as potential food preservatives to extend the shelf-life of food products. The advantages and drawbacks of the mainly used encapsulation methods, such as molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation and liposome and alginate microbeads, are discussed. Meanwhile, the main current applications of encapsulated antimicrobials in various food products, such as meat, dairy and cereal products for controlling microbial growth, are presented.

Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds

Food researchers are currently showing a growing interest in in vitro digestibility studies due to their importance for obtaining food products with health benefits and ensuring a balanced nutrient intake. Various bioactive food compounds are sensitive to the digestion process, which results in a lower bioavailability in the gut. The main objective of structured food delivery systems is to promote the controlled release of these compounds at the desired time/place, in addition to protecting them during digestion processes. This review provides an overview of the influence of structured delivery systems on the in vitro digestive behavior. The main delivery systems are summarized, the pros and cons of different structures are outlined, and examples of several studies that optimized the use of these structured systems are provided. In addition, we have reviewed the use of plant-based systems, which have been of interest to food researchers and the food industry because of their health benefits, improved sustainability as well as being an alternative for vegetarian, vegan and consumers suffering from food allergies. In this context, the review provides new insights and comprehensive knowledge regarding the influence of plant-based structured systems on the digestibility of encapsulated compounds and proteins/polysaccharides used in the encapsulation process.

Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics

This study aimed to determine the effect of NaCl reduction and addition of long-chain polyunsaturated fatty acids (PUFA) on the quality traits of burgers. Fish oil was either directly incorporated or added as encapsulated by freeze-dried microparticles (complex coacervates) composed of soy protein isolate and inulin. Despite the differences in some parameters associated with NaCl reduction (e.g., instrumental hardness), the quality of the burgers was mainly affected by the microparticles. Thus, a decrease in pH and increase in hardness and chewiness were observed, and a higher exposure of fish oil to oxidation was observed thus increasing volatile oxidation compounds and negatively impacting on the sensory profile and overall liking of the burgers. However, the encapsulation of the fish oil helped to retain EPA and DHA after cooking. The results of the NaCl-reduced burger with unencapsulated fish oil suggest the possibility of incorporating PUFAs, but only containing EPA after cooking.

Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review

Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives.

Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation. Therefore, to solve this problem, this study aimed to develop vanilla oleoresin microcapsules. Vanilla oleoresin was obtained with supercritical carbon dioxide and microencapsulated by complex coacervation and subsequent spray drying (100 °C/60 °C inlet/outlet temperature). The optimal conditions for the complex coacervation process were 0.34% chitosan, 1.7% gum Arabic, 5.29 pH, and an oleoresin:wall material ratio of 1:2.5. Fourier Transform Infrared Spectroscopy (FT-IR) analysis of the coacervates before and after spray drying revealed the presence of the functional group C=N (associated with carbonyl groups of vanillin and amino groups of chitosan), indicating that microencapsulation by complex coacervation-spray drying was successful. The retention and encapsulation efficiencies were 84.89 ± 1.94% and 69.20 ± 1.79%. The microcapsules obtained from vanilla oleoresin had high vanillin concentration and the presence of other volatile compounds and essential fatty acids. All this improves the aroma and flavor of the product, increasing its consumption and application in various food matrices.

Turkish Propolis and Its Nano Form Can Ameliorate the Side Effects of Cisplatin, Which Is a Widely Used Drug in the Treatment of Cancer

This study was performed to determine the effects of chitosan-coated nano-propolis (NP), which is synthesized via a green sonochemical method, and propolis on the side effects of cisplatin (CP), which is a widely used drug in the treatment of cancer. For this aim, 56 rats were divided into seven groups, balancing their body weights (BW). The study was designed as Control, CP (3 mg/kg BW at single dose of CP as intraperitoneal, ip), Propolis (100 mg/kg BW per day of propolis by gavage), NP-10 (10 mg/kg BW of NP per day by gavage), CP + Propolis (3 mg/kg BW of CP and 100 mg/kg BW of propolis), CP + NP-10 (3 mg/kg CP and 10 mg/kg BW of NP), and CP + NP-30 (3 mg/kg BW of CP and 30 mg/kg BW of NP). Propolis and NP (especially NP-30) were preserved via biochemical parameters, oxidative stress, and activation of apoptotic pathways (anti-apoptotic protein: Bcl-2 and pro-apoptotic protein: Bax) in liver and kidney tissues in the toxicity induced by CP. The NP were more effective than propolis at a dose of 30 mg/kg BW and had the potential to ameliorate CP's negative effects while overcoming serious side effects such as liver and kidney damage.

Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules

Propolis has known as an aromatic resin which possesses several health beneficial properties such as antimicrobial and antioxidant due to bioactive and its complex composition. Propolis has been utilized in the form of extract; however, the application in food is limited due to its insolubility in water and undesirable sensory characteristics. Encapsulation of propolis using spray drying method with addition maltodextrin with or without arabic gum could reduce the undesirable sensory characteristic, protect bioactive compounds, and increase its availability in water-soluble matrices. The total bioactive compounds were evaluated before and after the drying process in order to know the ability of matrices wall to protect it. Physical properties such as hygroscopicity and surface structure were evaluated. Maltodextrin and arabic gum ratio affect phenolic content which is in a range of 0.0425–0.0445%, and also flavonoid content in a range of 0.00273–0.00415%. The coating agent ratio also affects the hygroscopicity which is in a range of 12.01–14.06% and moisture content which is in a range of 4.65–7.71%. The SEM images show that the cracks and hollows are often on the microcapsule surface, but the particle size is more homogeneous.

Active Encapsulation in Biocompatible Nanocapsules

Co-precipitation is generally refers to the co-precipitation of two solids and is widely used to prepare active-loaded nanoparticles. Here, it is demonstrated that liquid and solid can precipitate simultaneously to produce hierarchical core-shell nanocapsules that encapsulate an oil core in a polymer shell. During the co-precipitation process, the polymer preferentially deposits at the oil/water interface, wetting both the oil and water phases; the behavior is determined by the spreading coefficients and driven by the energy minimization. The technique is applicable to directly encapsulate various oil actives and avoid the use of toxic solvent or surfactant during the preparation process. The obtained core-shell nanocapsules harness the advantage of biocompatibility, precise control over the shell thickness, high loading capacity, high encapsulation efficiency, good dispersity in water, and improved stability against oxidation. The applications of the nanocapsules as delivery vehicles are demonstrated by the excellent performances of natural colorant and anti-cancer drug-loaded nanocapsules. The core-shell nanocapsules with a controlled hierarchical structure are, therefore, ideal carriers for practical applications in food, cosmetics, and drug delivery.

Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

Interactions of flavonoids from yellow onion skins with whey proteins: Mechanisms of binding and microencapsulation with different combinations of polymers

The interaction of flavonoids extracted from yellow onion skins with whey proteins isolate was studied using fluorescence spectroscopy and simulation methods from the perspectives of microencapsulation. The fluorescence spectroscopy revealed a static quenching mechanism and the involvement of van der Waals and H bonding in complexes formation. The in silico methods suggested that the heat treatment of the major whey proteins affected the binding pockets and therefore the affinity for the main flavonoids. The interaction surface decreased and the interaction energy increased, suggesting lower binding strength. Further, the yellow onion skins extract was successfully encapsulated in whey proteins isolate and different combinations of polymers, including chitosan, maltodextrin and pectin by freeze drying. The resulted powder showed a total flavonoid content of 5.84 ± 0.23 mg quercetin equivalents/g DW in whey protein-chitosan combination and 104.97 ± 5.02 mg quercetin equivalents/g DW in whey protein-maltodextrin-pectin combinations, with antioxidant activity of 175.93 ± 1.50 mM mM Trolox/g DW and 269.20 ± 3.59 mM Trolox/g DW, respectively. The confocal microscopy indicated that the flavonoids aggregated inside the matrix formed between the whey proteins and various polymers and irregular and compact clusters. Therefore, a comprehensive approach involving the extraction of flavonoids from underutilized food by-products, such as yellow onion skins, evaluation of binding mechanisms with whey proteins, whereas tailoring their functional benefit through microencapsulation in order to obtain active ingredients are reported.

Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation

The objectives of this study were i) to microencapsulate probiotic cells of Lactobacillus plantarum through a dual process consisting of emulsification followed by complex coacervation using gelatin and gum arabic, ii) to characterize the lyophilized microcapsules, iii) to evaluate their behavior in simulated in vitro gastrointestinal conditions and iv) to evaluate the survival of microencapsulated probiotic cells during 45 days of storage at 8 °C, 25 °C and -18 °C. The optimized conditions for complex coacervation consisted of a 50:50 biopolymer ratio and pH = 4.0. Emulsification was followed by complex coacervation using gelatin and gum arabic. The microcapsules presented dispersibility of 0.183 ± 0.17 g·mL^-1, moisture content of 4.5%, water activity of 0.34 ± 0.03 and hygroscopicity of 9.20 ± 0.43 g of absorbed water per 100 g. Their size ranged from 66.07 ± 3.04 μm to 105.66 ± 3.24 μm. Viability of the encapsulated L. plantarum cells was 8.6 log CFU·g^-1 and the encapsulation efficiency was 97.78%. After in vitro simulation of gastrointestinal conditions, viability of the encapsulated cells was 80.4% whereas it was only 25.0% for the free cells at 37 °C. Probiotic cell viability was maintained during storage at 8 °C and - 18 °C for 45 days.