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Perković G, Martinović J, Šelo G, Bucić-Kojić A, Planinić M, Ambrus R. Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating. Foods 2024; 13:1346. [PMID: 38731717 PMCID: PMC11083019 DOI: 10.3390/foods13091346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Both grape pomace and whey are waste products from the food industry that are rich in valuable ingredients. The utilization of these two by-products is becoming increasingly possible as consumer awareness of upcycling increases. The biological activities of grape pomace extract (GPE) are diverse and depend on its bioavailability, which is influenced by processes in the digestive system. In this work, goat whey protein (GW) was used as the primary coating to protect the phenolic compounds of GPE during the spray drying process. In addition, trehalose (T), sucrose (S), xylose (X), and maltodextrin (MD) were added to the goat whey proteins as co-coatings and protein stabilizers. All spray drying experiments resulted in microcapsules (MC) with a high encapsulation efficiency (77.6-95.5%) and yield (91.5-99.0%) and almost 100% recovery of phenolic compounds during the release test. For o-coumaric acid, the GW-coated microcapsules (MC) showed a bioavailability index of up to 731.23%. A semi-crystalline structure and hydrophilicity were characteristics of the MC coated with 10% T, S, X, or 5% MD. GW alone or in combination with T, S, MD, or X proved to be a promising carrier for polyphenols from grape pomace extract and ensured good bioavailability of these natural antioxidants.
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Affiliation(s)
- Gabriela Perković
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Josipa Martinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Gordana Šelo
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Ana Bucić-Kojić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Mirela Planinić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Rita Ambrus
- Faculty of Pharmacy, Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, H-6720 Szeged, Hungary
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Messias MA, Ferreira SM, Tavares L, Santos L. A Comparative Study between Onion Peel Extracts, Free and Complexed with β-Cyclodextrin, as a Natural UV Filter to Cosmetic Formulations. Int J Mol Sci 2023; 24:15854. [PMID: 37958837 PMCID: PMC10650503 DOI: 10.3390/ijms242115854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 10/24/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
The growing concern regarding the adverse effects of synthetic UV filters found in sunscreens has spurred significant attention due to their potential harm to aquatic ecosystems and human health. To address this, the present study aimed to extract and microencapsulate sensitive bioactive compounds derived from by-product onion peel (OP) by molecular inclusion using β-cyclodextrin as the wall material. Identification and quantification of bioactive compounds within the extract were conducted through high-performance liquid chromatography (HPLC-DAD) analysis, revealing quercetin and resveratrol as the primary constituents. The photoprotection capacity, evaluated by the sun protection factor (SPF), revealed a protection factor comparable to the value for a synthetic UV filter. The produced microparticles presented high antioxidant capacity, significant photoprotection capacity, encapsulation efficiency of 91.8%, mean diameter of 31 μm, and polydispersity of 2.09. Furthermore, to comprehensively evaluate the performance of OP extract and its potential as a natural UV filter, five O/W emulsions were produced. Results demonstrated that microparticles displayed superior ability in maintaining SPF values over a five-week period. Photoprotection evaluation-skin reactivity tests revealed that both extract and microparticles absorb UV radiation in other regions of UV radiation, revealing their potential to be used as a natural UV filter to produce a sustainable and eco-friendly value-added sunscreen.
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Affiliation(s)
- Mariana A. Messias
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; (M.A.M.); (S.M.F.)
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Sara M. Ferreira
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; (M.A.M.); (S.M.F.)
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Loleny Tavares
- ESAN—School of Design, Management and Production Technologies Northern Aveiro, University of Aveiro, Estrada do Cercal 449, Santiago de Riba-UI, 3720-509 Oliveira de Azeméis, Portugal;
- CICECO-Aveiro—Institute of Materials, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
- EMaRT Group—Emerging: Materials, Research, Technology, School of Design, Management and Production Technologies Northern Aveiro, University of Aveiro, Estrada do Cercal, 449, 3720-509 Oliveira de Azeméis, Portugal
| | - Lúcia Santos
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; (M.A.M.); (S.M.F.)
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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3
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Lin R, Chen H, Xu R, Liu B, Yuan C, Guo L, Liu P, Fang Y, Cui B. Green preparation of 3D micronetwork eugenol-encapsuled porous starch for improving the performance of starch-based antibacterial film. Int J Biol Macromol 2023; 241:124593. [PMID: 37116844 DOI: 10.1016/j.ijbiomac.2023.124593] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/17/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
In order to find a non-enzymatically treated alternative wall material with effective encapsulation properties, and to reduce the use of conventional non-biodegradable plastics, a novel 3D-micronetwork porous starch (3D-MPS) was created via a modified sacrificial template method to encapsulate eugenol (3D-EMPS) and used to incorporate with TiO2-starch film, for significantly improving the performance of starch-based antibacterial film. At the template SiO2 nanoparticles concentration of 0.1 %, the 3D-MPS exhibited anticipated alveolate structure with internal aperture of approximately 10 μm confirmed by SEM. With addition of 3D-EMPS, higher tensile strength (29.70 Mpa) and water barrier property (924 g/cm2·24 h) of the composite film was obtained. Moreover, molecular docking technique was used to model the intermolecular forces, which showed that the major forces maintaining the internal bonding of the composite film were hydrogen bonding and the interaction between eugenol and 3D-MPS skeleton in 3D-EMPS. Meanwhile, the composite film demonstrated the expected eugenol retardation and antimicrobial capacity against S. aureus, E. coli, and B. subtilis. Finally, the composite films were used for evaluating the feasibility in the actual food, which largely extended its shelf life compared to the negative control. This high-performance film revealed their potential for packaging materials application.
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Affiliation(s)
- Ruikang Lin
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Huiyi Chen
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Ruoxuan Xu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Bo Liu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Chao Yuan
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Li Guo
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Pengfei Liu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Yishan Fang
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China.
| | - Bo Cui
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China.
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Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model. Foods 2023; 12:foods12051000. [PMID: 36900517 PMCID: PMC10000879 DOI: 10.3390/foods12051000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/22/2023] [Accepted: 02/22/2023] [Indexed: 03/02/2023] Open
Abstract
An ionic gelation technique based on an alginate-calcium-based encapsulation process was prepared as the delivery matrix for antioxidant crude extracts from cold brew spent coffee grounds (350 mg/mL). All the encapsulated samples were treated with different simulated food processes, namely pH 3, pH 7, low-temperature long-time (LTLT) pasteurization, and high-temperature short-time (HTST) pasteurization, to evaluate the stability of the encapsulated matrices. The results showed that alginate (2%, w/v)/maltodextrin (2%, w/v) (CM), and alginate (2%, w/v)/inulin (5%, w/v) (CI) could enhance encapsulation efficiency (89.76 and 85.78%, respectively) and provide lower swelling behavior after being treated using the simulated food processes. Both CM and CI could control the release of antioxidants during the gastric phase (2.28-3.98 and 2.52-4.00%, respectively) and gradual release in the intestinal phase (6.80-11.78 and 4.16-12.72%, respectively) compared to pure alginate (CA). In addition, pasteurization treatment at pH 7.0 produced the highest accumulated release of total phenolic content (TPC) and antioxidant activity (DPPH) after digestion in the in vitro gastrointestinal system compared to the other simulated food processes. The thermal process resulted in a greater release of compounds from the encapsulated matrix during the gastric phase. On the other hand, the treatment with pH 3.0 resulted in the lowest accumulated release of TPC and DPPH (5.08 and 5.12%, respectively), which indicated phytochemical protection.
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5
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Tatasciore S, Santarelli V, Neri L, González Ortega R, Faieta M, Di Mattia CD, Di Michele A, Pittia P. Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties. Antioxidants (Basel) 2023; 12:antiox12020442. [PMID: 36830001 PMCID: PMC9951912 DOI: 10.3390/antiox12020442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/12/2023] Open
Abstract
In this study, freeze-drying microencapsulation was proposed as a technology for the production of powdered hop extracts with high stability intended as additives/ingredients in innovative formulated food products. The effects of different carriers (maltodextrin, Arabic gum, and their mixture in 1:1 w/w ratio) on the physical and techno-functional properties, bitter acids content, yield and polyphenols encapsulation efficiency of the powders were assessed. Additionally, the powders' stability was evaluated for 35 days at different temperatures and compared with that of non-encapsulated extract. Coating materials influenced the moisture content, water activity, colour, flowability, microstructure, and water sorption behaviour of the microencapsulates, but not their solubility. Among the different carriers, maltodextrin showed the lowest polyphenol load yield and bitter acid content after processing but the highest encapsulation efficiency and protection of hop extracts' antioxidant compounds during storage. Irrespective of the encapsulating agent, microencapsulation did not hinder the loss of bitter acids during storage. The results of this study demonstrate the feasibility of freeze-drying encapsulation in the development of functional ingredients, offering new perspectives for hop applications in the food and non-food sectors.
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Affiliation(s)
- Simona Tatasciore
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Veronica Santarelli
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Lilia Neri
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
- Correspondence:
| | - Rodrigo González Ortega
- Faculty of Science and Technology, University of Bolzano, Piazza Università, 39100 Bolzano, Italy
| | - Marco Faieta
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123 Perugia, Italy
| | - Paola Pittia
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
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6
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Hanafy NAN, Eltonouby EAB, Salim EI, Mahfouz ME, Leporatti S, Hafez EH. Simultaneous Administration of Bevacizumab with Bee-Pollen Extract-Loaded Hybrid Protein Hydrogel NPs Is a Promising Targeted Strategy against Cancer Cells. Int J Mol Sci 2023; 24:3548. [PMID: 36834960 PMCID: PMC9963805 DOI: 10.3390/ijms24043548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/01/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023] Open
Abstract
Bevacizumab (Bev) a humanized monoclonal antibody that fights vascular endothelial growth factor A (VEGF-A). It was the first specifically considered angiogenesis inhibitor and it has now become the normative first-line therapy for advanced non-small-cell lung cancer (NSCLC). In the current study, polyphenolic compounds were isolated from bee pollen (PCIBP) and encapsulated (EPCIBP) inside moieties of hybrid peptide-protein hydrogel nanoparticles in which bovine serum albumin (BSA) was combined with protamine-free sulfate and targeted with folic acid (FA). The apoptotic effects of PCIBP and its encapsulation (EPCIBP) were further investigated using A549 and MCF-7 cell lines, providing significant upregulation of Bax and caspase 3 genes and downregulation of Bcl2, HRAS, and MAPK as well. This effect was synergistically improved in combination with Bev. Our findings may contribute to the use of EPCIBP simultaneously with chemotherapy to strengthen the effectiveness and minimize the required dose.
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Affiliation(s)
- Nemany A. N. Hanafy
- Institute of Nanoscience and Nanotechnology, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | - Eman Ali Bakr Eltonouby
- Department of Zoology, Research Laboratory of Molecular Carcinogenesis, Faculty of Science, Tanta University, Tanta 31527, Egypt
| | - Elsayed I. Salim
- Department of Zoology, Research Laboratory of Molecular Carcinogenesis, Faculty of Science, Tanta University, Tanta 31527, Egypt
| | - Magdy E. Mahfouz
- Department of Zoology, Faculty of Science, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | - Stefano Leporatti
- CNR NANOTEC-Istituto di Nanotecnologia, Via Monteroni, 73100 Lecce, Italy
| | - Ezar H. Hafez
- Department of Zoology, Research Laboratory of Molecular Carcinogenesis, Faculty of Science, Tanta University, Tanta 31527, Egypt
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Jíménez-Arias D, Morales-Sierra S, Silva P, Carrêlo H, Gonçalves A, Ganança JFT, Nunes N, Gouveia CSS, Alves S, Borges JP, Pinheiro de Carvalho MÂA. Encapsulation with Natural Polymers to Improve the Properties of Biostimulants in Agriculture. PLANTS (BASEL, SWITZERLAND) 2022; 12:plants12010055. [PMID: 36616183 PMCID: PMC9823467 DOI: 10.3390/plants12010055] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/14/2022] [Accepted: 12/19/2022] [Indexed: 05/28/2023]
Abstract
Encapsulation in agriculture today is practically focused on agrochemicals such as pesticides, herbicides, fungicides, or fertilizers to enhance the protective or nutritive aspects of the entrapped active ingredients. However, one of the most promising and environmentally friendly technologies, biostimulants, is hardly explored in this field. Encapsulation of biostimulants could indeed be an excellent means of counteracting the problems posed by their nature: they are easily biodegradable, and most of them run off through the soil, losing most of the compounds, thus becoming inaccessible to plants. In this respect, encapsulation seems to be a practical and profitable way to increase the stability and durability of biostimulants under field conditions. This review paper aims to provide researchers working on plant biostimulants with a quick overview of how to get started with encapsulation. Here we describe different techniques and offer protocols and suggestions for introduction to polymer science to improve the properties of biostimulants for future agricultural applications.
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Affiliation(s)
- David Jíménez-Arias
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Sarai Morales-Sierra
- Grupo de Biología Vegetal Aplicada, Departamento de Botánica, Ecología y Fisiología Vegetal-Facultad de Farmacia, Universidad de La Laguna, Avenida, Astrofísico Francisco Sánchez s/n, 38071 La Laguna, Spain
| | - Patrícia Silva
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
- Faculty of Exact Sciences and Engineering, University of Madeira, 9020-105 Funchal, Portugal
| | - Henrique Carrêlo
- CENIMAT|i3N, Department of Materials Science, School of Science and Technology, NOVA University Lisbon and CEMOP/UNINOVA, 2829-516 Caparica, Portugal
| | - Adriana Gonçalves
- CENIMAT|i3N, Department of Materials Science, School of Science and Technology, NOVA University Lisbon and CEMOP/UNINOVA, 2829-516 Caparica, Portugal
| | - José Filipe Teixeira Ganança
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Nuno Nunes
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
- CiTAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Carla S. S. Gouveia
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
- CiTAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Faculty of Life Sciences, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Sónia Alves
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - João Paulo Borges
- CENIMAT|i3N, Department of Materials Science, School of Science and Technology, NOVA University Lisbon and CEMOP/UNINOVA, 2829-516 Caparica, Portugal
| | - Miguel Â. A. Pinheiro de Carvalho
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
- CiTAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Faculty of Life Sciences, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
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8
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Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Estupiñan‐Amaya M, Fuenmayor CA, López‐Córdoba A. Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (
Vaccinium meridionale
) juice by freeze–drying. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mauren Estupiñan‐Amaya
- Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias Universidad Pedagógica y Tecnológica de Colombia Carrera 18 con Calle 22 Duitama, Boyacá 150461 Colombia
- Instituto de Ciencia y Tecnología de Alimentos (ICTA) Universidad Nacional de Colombia Av. Carrera 30 # 45‐03 Bogotá 111321 Colombia
| | - Carlos Alberto Fuenmayor
- Instituto de Ciencia y Tecnología de Alimentos (ICTA) Universidad Nacional de Colombia Av. Carrera 30 # 45‐03 Bogotá 111321 Colombia
| | - Alex López‐Córdoba
- Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias Universidad Pedagógica y Tecnológica de Colombia Carrera 18 con Calle 22 Duitama, Boyacá 150461 Colombia
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10
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Garden cress gum and maltodextrin as microencapsulation coats for entrapment of garden cress phenolic-rich extract: improved thermal stability, storage stability, antioxidant and antibacterial activities. Food Sci Biotechnol 2022; 32:47-58. [PMID: 36606085 PMCID: PMC9807720 DOI: 10.1007/s10068-022-01171-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 08/20/2022] [Accepted: 08/25/2022] [Indexed: 01/09/2023] Open
Abstract
The obtained garden cress 6-day sprouts phenolic-rich extract (GCSP) contained efficient health-promoting antioxidant-phenolic compounds. To improve the stability, bioavailability, and functional properties of these valuable phenolic compounds, GCSP was encapsulated by freeze-drying technique using different ratios of garden cress gum (GG) and maltodextrin (M) in the absence and presence of sonication (S). The prepared S/GG-microcapsule retained the highest phenolic content (95%), antioxidant activity (141.6%), and encapsulation efficiency (98.2%). It displayed the highest bio-accessibility of GCSP-phenolic compounds in simulated intestine fluid (87%) and demonstrated the greatest storage-stability at 40 °C for 60 days. S/GG-microcapsule possessed better physical properties including moisture, solubility, swelling, and morphological structures using SEM. The main spectral features, crosslinking, and improved thermal stability were demonstrated for S/GG-microcapsule using FTIR and thermogravimetric analyses. S/GG-microcapsule demonstrated much greater antibacterial activity than GCSP against pathogenic bacteria. S/GG-microcapsule can be added to different food products to improve their antioxidant and antibacterial properties.
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11
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Neekhra S, Pandith JA, Mir NA, Manzoor A, Ahmad S, Ahmad R, Sheikh RA. Innovative approaches for microencapsulating bioactive compounds and probiotics: An updated review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Somya Neekhra
- Department of Food Engineering and Technology, Institute of Engineering and Technology Bundelkhand University Jhansi India
| | - Junaid Ahmad Pandith
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Nisar A. Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering Chandigarh University Mohali Punjab India
| | - Arshied Manzoor
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Saghir Ahmad
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Rizwan Ahmad
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Rayees Ahmad Sheikh
- Department of Chemistry government Degree College Pulwama Jammu and Kashmir India
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12
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Pashazadeh H, Zannou O, Koca I, Alamri AS, Galanakis CM. Optimization and encapsulation of phenolic compounds from the tea of maize husk using maltodextrin and different drying techniques. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hojjat Pashazadeh
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Oscar Zannou
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Ilkay Koca
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Abdulhakeem S. Alamri
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences Taif University Taif Saudi Arabia
- Centre of Biomedical Sciences Research (CBSR), Deanship of Scientific Research Taif University Saudi Arabia
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna Austria
- Department of Biology College of Science Taif University Taif Saudi Arabia
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Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides. Polymers (Basel) 2022; 14:polym14112179. [PMID: 35683852 PMCID: PMC9182803 DOI: 10.3390/polym14112179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/25/2022] [Accepted: 05/25/2022] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to determine the effect of disaccharides on the encapsulation of the phenolics and volatiles of blackberry juice with the use of apple fiber. For this purpose, apple fiber/blackberry microparticles were prepared as the control, as well as microparticles additionally containing disaccharides, i.e., sucrose or trehalose. Fiber:disaccharide ratios were 1:0.5, 1:1, and 1:2. Formulated microparticles were characterized for total phenolics, proanthocyanidins, individual phenolics, antioxidant activity, flavor profiles, and color parameters. Both applied disaccharides affected the encapsulation of phenolics and volatiles by the apple fibers. Control microparticles had a higher content of phenolics than microparticles with disaccharides. Comparing disaccharides, the microparticles with trehalose had a higher content of phenolics than the ones containing sucrose. The amount of proanthocyanidins in the control microparticles was 47.81 mg PB2/100 g; in trehalose, the microparticles ranged from 39.88 to 42.99 mg PB2/100 g, and in sucrose, the microparticles ranged from 12.98 to 26.42 mg PB2/100 g, depending on the fiber:disaccharide ratio. Cyanidin-3-glucoside was the dominant anthocyanin. Its amount in the control microparticles was 151.97 mg/100 g, while in the trehalose microparticles, this ranged from 111.97 to 142.56 mg /100 g and in sucrose microparticles, from 100.28 to 138.74 mg /100 g. On the other hand, microparticles with disaccharides had a higher content of volatiles than the control microparticles. Trehalose microparticles had a higher content of volatiles than sucrose ones. These results show that the formulation of microparticles, i.e., the selection of carriers, had an important role in the final quality of the encapsulates.
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Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives. Molecules 2022; 27:molecules27093029. [PMID: 35566379 PMCID: PMC9101031 DOI: 10.3390/molecules27093029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/06/2022] [Accepted: 05/07/2022] [Indexed: 12/11/2022] Open
Abstract
Blackberry polyphenols possess various health-promoting properties. Since they are very sensitive to environmental conditions such as the presence of light, oxygen and high temperatures, the application of such compounds is restricted. Fibers are recognized as efficient carriers of polyphenols and are often used in polyphenols encapsulation. In the present study, the ability of apple fiber to adsorb blackberry juice polyphenols was examined. Freeze-dried apple fiber/blackberry juice complexes were prepared with different amounts of fibers (1%, 2%, 4%, 6%, 8% and 10%) and a constant amount of blackberry juice. Polyphenol profile, antioxidant activity, inhibition of the α-amylase, color parameters, as well as the IR spectra, of the obtained complexes were assessed. The results showed a negative effect of higher amounts of fiber (more than 2%) on the adsorption of polyphenols and the antioxidant activity of complexes. With the proper formulation, apple fibers can serve as polyphenol carriers, and thus the application as novel food additives can be considered.
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Zhu Y, Gu Z, Liao Y, Li S, Xue Y, Firempong MA, Xu Y, Yu J, Smyth HD, Xu X. Improved intestinal absorption and oral bioavailability of astaxanthin using poly (ethylene glycol)-graft-chitosan nanoparticles: preparation, in vitro evaluation, and pharmacokinetics in rats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1002-1011. [PMID: 34312873 DOI: 10.1002/jsfa.11435] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 06/15/2021] [Accepted: 07/26/2021] [Indexed: 05/27/2023]
Abstract
BACKGROUND Astaxanthin (ASTA) is a kind of food-derived active ingredient (FDAI) with antioxidant and antidiabetic functions. It is nontoxic but its poor solubility and low bioavailability hinder its application in the food industry. In this study, a novel carrier, polyethylene glycol-grafted chitosan (PEG-g-CS) was applied to enhance the bioavailability of astaxanthin. It encapsulated astaxanthin completely by solvent evaporation to manufacture astaxanthin using poly (ethylene glycol)-graft-chitosan nanoparticles (ASTA-PEG-g-CS) nanoparticles to improve absorption. RESULTS The ASTA-PEG-g-CS nanoparticles were spherical, with a particle size below 200 nm and a ζ potential of about -26 mV. Polyethylene glycol-grafted chitosan can encapsulate astaxanthin well, and the encapsulated astaxanthin was released rapidly - in 15 min in an in vitro release study. In a rat single-pass intestinal perfusion study, a low concentration of ASTA-PEG-g-CS nanoparticle (0.2 μg mL-1 ) was better absorbed in the intestine. In particular, the jejunum could absorb most astaxanthin without a change in the concentration. An in vivo release study also demonstrated that ASTA-PEG-g-CS nanoparticles enhanced oral bioavailability significantly. CONCLUSION This novel carrier, PEG-g-CS, provided a simple way to encapsulate food, which improved the bioavailability of hydrophobic ingredients. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yuan Zhu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Zhengqing Gu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Youwu Liao
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Shuang Li
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Yuanyuan Xue
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Michael Adu Firempong
- Department of Applied Chemistry and Biochemistry, C. K. Tedam University of Technology and Applied Sciences, Navrongo, Ghana
| | - Ying Xu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Jiangnan Yu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Hugh Dc Smyth
- College of Pharmacy, the University of Texas at Austin, Austin, TX, USA
| | - Ximing Xu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
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Berninger T, Dietz N, González López Ó. Water-soluble polymers in agriculture: xanthan gum as eco-friendly alternative to synthetics. Microb Biotechnol 2021; 14:1881-1896. [PMID: 34196103 PMCID: PMC8449660 DOI: 10.1111/1751-7915.13867] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/31/2021] [Accepted: 05/31/2021] [Indexed: 11/28/2022] Open
Abstract
Water-soluble polymers (WSPs) are a versatile group of chemicals used across industries for different purposes such as thickening, stabilizing, adhesion and gelation. Synthetic polymers have tailored characteristics and are chemically homogeneous, whereas plant-derived biopolymers vary more widely in their specifications and are chemically heterogeneous. Between both sources, microbial polysaccharides are an advantageous compromise. They combine naturalness with defined material properties, precisely controlled by optimizing strain selection, fermentation operational parameters and downstream processes. The relevance of such bio-based and biodegradable materials is rising due to increasing environmental awareness of consumers and a tightening regulatory framework, causing both solid and water-soluble synthetic polymers, also termed 'microplastics', to have come under scrutiny. Xanthan gum is the most important microbial polysaccharide in terms of production volume and diversity of applications, and available as different grades with specific properties. In this review, we will focus on the applicability of xanthan gum in agriculture (drift control, encapsulation and soil improvement), considering its potential to replace traditionally used synthetic WSPs. As a spray adjuvant, xanthan gum prevents the formation of driftable fine droplets and shows particular resistance to mechanical shear. Xanthan gum as a component in encapsulated formulations modifies release properties or provides additional protection to encapsulated agents. In geotechnical engineering, soil amended with xanthan gum has proven to increase water retention, reduce water evaporation, percolation and soil erosion - topics of high relevance in the agriculture of the 21st century. Finally, hands-on formulation tips are provided to facilitate exploiting the full potential of xanthan gum in diverse agricultural applications and thus providing sustainable solutions.
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Affiliation(s)
- Teresa Berninger
- Jungbunzlauer Ladenburg GmbHDr.‐Albert‐Reimann‐Str. 18Ladenburg68526Germany
| | - Natalie Dietz
- Jungbunzlauer Ladenburg GmbHDr.‐Albert‐Reimann‐Str. 18Ladenburg68526Germany
| | - Óscar González López
- Department of Agriculture and FoodUniversidad de la RiojaC/Madre de Dios 53Logroño26006Spain
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Okumuş E, Bakkalbaşı E, Javidipour I, Meral R, Ceylan Z. A novel coating material: Ellagitannins-loaded maltodextrin and lecithin-based nanomaterials. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101158] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Buljeta I, Pichler A, Šimunović J, Kopjar M. Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes. Molecules 2021; 26:molecules26154400. [PMID: 34361554 PMCID: PMC8347997 DOI: 10.3390/molecules26154400] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 01/24/2023] Open
Abstract
The objective of this study was to investigate the use of citrus fiber as a carrier of blackberry juice polyphenols. For that purpose, freeze-dried complexes with blackberry juice and different amounts of citrus fiber (1%, 2% and 4%) were prepared. Complexes were evaluated spectrophotometrically for total polyphenols, proanthocyanidins and antioxidant activity. Analyses of individual polyphenols were performed using high-performance liquid chromatography. IR spectra were recorded to confirm encapsulation. All analyses were performed after preparation and after eight months of storage, in order to examine the stability of formed complexes. The obtained results indicated that increasing the amount of fiber led to a decrease in the concentration of polyphenols and the antioxidant activity of complexes. Cyanidin 3-glucoside was the prevalent anthocyanin in complexes (138.32–246.45 mg/100 g), while cyanidin 3-dioxalylglucoside was present at lower concentrations (22.19–31.45 mg/100 g). The other identified and quantified polyphenols were hesperidin (from citrus fiber), ellagic acid and quercetin (1317.59–1571.65 mg/100 g, 31.94–50.11 mg/100 g and 20.11–33.77 mg/100 g, respectively). Degradation of polyphenols occurred during storage. Results obtained in this study confirmed that citrus fiber could be used for the formulation of novel bioactive additives. Such additives could enhance the antioxidant potential of products to which they are added, such as baked goods, dairy, or fruit products.
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Affiliation(s)
- Ivana Buljeta
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (I.B.); (A.P.)
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (I.B.); (A.P.)
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA;
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (I.B.); (A.P.)
- Correspondence:
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Pashazadeh H, Zannou O, Ghellam M, Koca I, Galanakis CM, Aldawoud TMS. Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin. Foods 2021; 10:foods10061396. [PMID: 34208732 PMCID: PMC8235504 DOI: 10.3390/foods10061396] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/09/2021] [Accepted: 06/11/2021] [Indexed: 01/01/2023] Open
Abstract
Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk's phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physical properties of the microparticles greatly changed with the drying techniques. This study revealed that the phenolic compounds of the cornsilk extract can be successfully encapsulated and valorized.
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Affiliation(s)
- Hojjat Pashazadeh
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
- Correspondence: (H.P.); (C.M.G.); Tel.: +90-553-665-3055 (H.P.)
| | - Oscar Zannou
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
| | - Mohamed Ghellam
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
| | - Ilkay Koca
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73100 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
- Correspondence: (H.P.); (C.M.G.); Tel.: +90-553-665-3055 (H.P.)
| | - Turki M. S. Aldawoud
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
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Constantin OE, Stănciuc N, Yan Y, Ghinea IO, Ungureanu C, Cîrciumaru A, Wang D, Poklar Ulrih N, Râpeanu G. Polymers and protein-associated vesicles for the microencapsulation of anthocyanins from grape skins used for food applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2676-2686. [PMID: 33068008 DOI: 10.1002/jsfa.10892] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 08/20/2020] [Accepted: 10/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Anthocyanins were extracted from grape skins by a combination of ethanolic-ultrasonic assisted methods and were then encapsulated by freeze-drying in soy phosphatidylcholine vesicles with the addition of different polymers, such as pectin, acacia gum, and whey protein isolate. The goal of this research was to microencapsulate anthocyanin compounds extracted from grape skins, to characterize the stability and behavior of the vesicles and then to use them to obtain a new light formulated mayonnaise. RESULTS The particle size ranged from 900 nm in the control condition to 250 nm in vesicles loaded with whey proteins. The powders showed higher encapsulation efficiency for all variants, ranging from 81 to 96%. Vibrational spectroscopy revealed better inclusion of anthocyanins in polysaccharide-based coacervates, whereas in protein-based coacervates a possible interaction of anthocyanins with amine groups was observed. The vesicles were tested for in vitro release, and the results confirmed the gradual release of the anthocyanins in both stages of digestion, with a residual content of about 50% in the vesicles. The powders displayed high stability during storage in the dark at 4 °C. The panelists appreciated the new light formulated mayonnaises enriched with 10% dried vesicles compared with the control sample, in particular samples with acacia gum. CONCLUSION The study revealed that polymer-loaded vesicles presented stability in simulated gastrointestinal fluids and have proved successful in obtaining new light enriched mayonnaises. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Yinzhuo Yan
- The Department of Traditional Fermentation Engineering (Brewing), China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Ioana Otilia Ghinea
- Faculty of Sciences and Environment, Dunărea de Jos University of Galati, Galati, Romania
| | - Claudia Ungureanu
- Cross-Border Faculty of Humanities, Economics and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Adrian Cîrciumaru
- Cross-Border Faculty of Humanities, Economics and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Deliang Wang
- The Department of Traditional Fermentation Engineering (Brewing), China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Natasa Poklar Ulrih
- Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Ljubljana, Slovenia
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
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Shaygannia S, Eshaghi MR, Fazel M, Hashemiravan M. The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise. Prev Nutr Food Sci 2021; 26:82-91. [PMID: 33859963 PMCID: PMC8027048 DOI: 10.3746/pnf.2021.26.1.82] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 10/15/2020] [Accepted: 10/15/2020] [Indexed: 11/30/2022] Open
Abstract
Natural preservatives with high level of phenolic compounds, antioxidants and antimicrobial activities are used in mayonnaise to improve quality and safety due to their potential health benefits. Application of these compounds in production processes highlights many difficulties due to instability of their physical and chemical properties. Microencapsulation is used to address these restrictions. In this study, phenolic compounds from lemon waste were encapsulated with Persian gum (PG) and basil seed gum (BSG) as coating materials at different ratios (0:1, 1:0, and 1:1) at 15% (w/w) total biopolymer. We confirmed microencapsulation by scanning electron microscopy, and evaluate phenolic content, antioxidant activity, encapsulation efficiency, morphology, water solubility indexes, and water absorption indexes. Sample mayonnaise was prepared using microencapsulated polyphenols from lemon waste and extract (1,000 ppm of concentration), and control samples without extracts or microcapsules. All samples were subjected to chemical (measuring the peroxide, thiobarbituric acid, acidity, and color) and microbial (total count of microorganisms and Escherichia coli) analysis during 30 days of storage. BSG samples exhibited the highest antioxidant activity (61.19%) and encapsulation efficiency (70.72%), and PG/BSG microcapsules had the highest capability to prevent oxidative deterioration during storage. Addition of microcapsules led to increases in parameter b* and decreases in parameters a* and L*. In general, PG/BSG microcapsules were considered optimal samples for production of mayonnaise, since they prevented mayonnaise deterioration and exhibited antioxidant and antimicrobial properties.
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Affiliation(s)
- Shima Shaygannia
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
| | - Mohammad Reza Eshaghi
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
| | - Mohammad Fazel
- Department of Food Science and Technology, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan 81595-158, Iran
| | - Mahnaz Hashemiravan
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
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Rosário FM, Biduski B, Santos DFD, Hadlish EV, Tormen L, Santos GHFD, Pinto VZ. Red araçá pulp microencapsulation by hydrolyzed pinhão starch, and tara and arabic gums. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2052-2062. [PMID: 32949154 DOI: 10.1002/jsfa.10825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/29/2020] [Accepted: 09/19/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Red araçá is a Brazilian native species whose fruits are rich in phenolic acids, flavonoids, anthocyanins, and carotenoids. To preserve the properties of compounds during processing, red araçá pulp (RAP) was encapsulated by hydrolyzed pinhão starch (PS), tara gum (TG), and arabic gum (AG) in different blends in equal proportions, serving as a coating material. RESULTS Fresh RAP had a gallic acid equivalent of 3098 mg per 100 g of dry weight, 156.29 μg β-carotene per gram of dry weight, total anthocyanins of 18 mg per 100 g of dry weight and exhibited high antioxidant activity. The highest encapsulation efficiency achieved with the PS, TG, and AG blend was 80.4% for the total carotenoids, and that for the total anthocyanins was 76% with the TG and AG blend. Only one step of antioxidant activity degradation was identified, and the carrier system PSTG was efficient at maintaining the antioxidant activity, with half-life of 23.60-37.27 days. CONCLUSION The use of PS alone as a coating material or associated with TG and AG gums resulted in improved retention of bioactive compounds, these being an excellent alternative coating material since they improved the stability of the antioxidant activity of RAP. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Fernanda Menegon Rosário
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Barbara Biduski
- Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Brazil
| | - David Fernando Dos Santos
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Elisângela Vanessa Hadlish
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Luciano Tormen
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Gustavo Henrique Fidelis Dos Santos
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Vânia Zanella Pinto
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
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Chen HW, Chang YW, Fang WP. A New Approach for the Microencapsulation of Clitoria Ternatea Petal Extracts by a High-Pressure Processing Method. Pharmaceutics 2020; 13:pharmaceutics13010023. [PMID: 33374428 PMCID: PMC7824060 DOI: 10.3390/pharmaceutics13010023] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 12/10/2020] [Accepted: 12/18/2020] [Indexed: 12/27/2022] Open
Abstract
Toxic organic solvent residues and the active substances of thermal degradation (such as anthocyanin and polyphenols) are always a concern with the liposomes produced by traditional techniques. The present study focuses on a new approach for the microencapsulation of Clitoria ternatea petal (CTP) extracts, which contain anthocyanins, by high-pressure processing (HPP) at room temperature. Thus, a series of CTP liposomes were prepared and their physicochemical properties were analyzed by laser granulometry and by scanning electron microscopy (SEM). The results revealed that the average particle size of the liposomes after HPP treatment increased gradually from 300 MPa to 600 MPa, possibly due to the aggregation of liposomes and damage to the phospholipid bilayers. For the preparation of liposomes by the HPP method at 300 MPa, the mean particle size, polydispersity index (PDI), and encapsulation efficiency were 240.7 nm, 0.37, and 77.8%, respectively. The HPP method provided a number of advantages over conventional methods (magnet stirring and ultrasonication) as it could allow liposome preparation with higher encapsulation efficiency, smaller size, and narrower, more reproducible particle size distribution. Conclusively, microencapsulation in the liposomes was successfully achieved with the fast-adiabatic expansion of HPP.
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Affiliation(s)
- Hua-Wei Chen
- Correspondence: ; Tel.: +886-3-9317498; Fax: +886-3-9357025
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Abdin M, Salama MA, Riaz A, Akhtar HMS, Elsanat SY. Enhanced the entrapment and controlled release of
Syzygium cumini
seeds polyphenols by modifying the surface and internal organization of Alginate‐based microcapsules. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15100] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Mohamed Abdin
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- Food Technology Research Institute, Agriculture Research Center Giza Egypt
| | | | - Asad Riaz
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | | | - Samir Youssef Elsanat
- Food Technology Department, Faculty of Agriculture Kafrelsheikh University Kafrelshiekh Egypt
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25
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Chen HW, Chang YW. Encapsulation of
Clitoria ternatea
extract in liposomes by synergistic combination of probe‐type ultrasonication and high‐pressure processing. J Food Saf 2020. [DOI: 10.1111/jfs.12859] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hua Wei Chen
- Department of Chemical and Materials Engineering National Ilan University Yilan Taiwan
| | - Yu Wei Chang
- Department of Chemical and Materials Engineering National Ilan University Yilan Taiwan
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26
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Ben Sassi C, Marcet I, Rendueles M, Díaz M, Fattouch S. Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L pits. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109778] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders. Molecules 2020; 25:molecules25173801. [PMID: 32825580 PMCID: PMC7503870 DOI: 10.3390/molecules25173801] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/12/2020] [Accepted: 08/19/2020] [Indexed: 01/02/2023] Open
Abstract
Sea buckthorn (Hippophaë rhamnoides L.) juice with inulin, maltodextrin, and inulin:maltodextrin (1:2 and 2:1) were spray-, freeze- and vacuum-dried at 50, 70 and 90 °C. The study aimed to assess the impact of drying methods and carrier agents on physical properties (moisture content, water activity, true and bulk density, porosity, color parameters, browning index), chemical components (hydroxymethylfurfural and phenolic compounds) and antioxidant capacity of sea buckthorn juice powders. Storage of powders was carried out for six months. Inulin caused stronger water retention in powders than maltodextrin. Vacuum drying provided powders with the highest bulk density. Maltodextrin did not promote browning and HMF formation as strongly as inulin. More phenolic compounds were found in powders with maltodextrin. Storage increased the antioxidant capacity of powders. The results obtained will be useful in optimizing the powders production on an industrial scale, designing attractive food ingredients.
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Chaux‐Gutiérrez AM, Pérez‐Monterroza EJ, Granda‐Restrepo DM, Mauro MA. Cryogels from albumin and low methoxyl amidated pectin as a matrix for betalain encapsulation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14843] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ana M Chaux‐Gutiérrez
- Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (IBILCE) São José do Rio Preto Brazil
| | - Ezequiel J Pérez‐Monterroza
- Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (IBILCE) São José do Rio Preto Brazil
| | - Diana M Granda‐Restrepo
- BIOALI Research Group Food Department Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia Medellin Colombia
| | - Maria A Mauro
- Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (IBILCE) São José do Rio Preto Brazil
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Gonçalves OH, Moreira TFM, de Oliveira A, Bracht L, Ineu RP, Leimann FV. Antioxidant Activity of Encapsulated Extracts and Bioactives from Natural Sources. Curr Pharm Des 2020; 26:3847-3861. [PMID: 32634076 DOI: 10.2174/1381612826666200707131500] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Accepted: 05/19/2020] [Indexed: 02/06/2023]
Abstract
The low water solubility and low bioavailability of natural bioactive substances such as polyphenols and flavonoids, either in pure form or extracts, are a major concern in the pharmaceutical field and even on the food development sector. Although encapsulation has demonstrated success in addressing these drawbacks, it is important to evaluate the antioxidant activity of the encapsulated compounds. This article reviews the encapsulation of bioactive compounds from natural sources focusing their antioxidant activity after encapsulation. Attention is given to the methods and wall materials used, and the antioxidant activity methodologies (classical in vitro techniques such as DPPH, ORAC, FRAP and others, as well as in vivo/ex vivo tests to evaluate endogenous antioxidant enzymes or oxidative stress) applied to assess the antioxidant capacity are also comprehensively summarized.
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Affiliation(s)
- Odinei H Gonçalves
- Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Brazil
| | - Thaysa F M Moreira
- Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Brazil
| | - Anielle de Oliveira
- Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Brazil
| | - Lívia Bracht
- Departamento de Bioquimica, Universidade Estadual de Maringa, Av. Colombo, 5790, CEP 87020-270, Maringa, Parana, Brazil
| | - Rafael P Ineu
- Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Brazil
| | - Fernanda V Leimann
- Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Brazil
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Soleimanifar M, Jafari SM, Assadpour E. Encapsulation of olive leaf phenolics within electrosprayed whey protein nanoparticles; production and characterization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105572] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Dadwal V, Bhatt S, Joshi R, Gupta M. Development and characterization of controlled released polyphenol rich micro‐encapsulate of
Murraya koenigii
bark extract. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14438] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Vikas Dadwal
- Academy of Scientific and Innovative Research (AcSIR) Palampur India
| | - Shriya Bhatt
- Academy of Scientific and Innovative Research (AcSIR) Palampur India
| | - Robin Joshi
- CSIR‐Institute of Himalayan Bioresource Technology Palampur India
| | - Mahesh Gupta
- CSIR‐Institute of Himalayan Bioresource Technology Palampur India
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Croitoru A, Ficai D, Craciun L, Ficai A, Andronescu E. Evaluation and Exploitation of Bioactive Compounds of Walnut, Juglans regia. Curr Pharm Des 2020; 25:119-131. [PMID: 30931854 DOI: 10.2174/1381612825666190329150825] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Accepted: 03/22/2019] [Indexed: 12/12/2022]
Abstract
In the last few years, great importance has been given to natural materials (such as walnuts, peanuts, chestnuts) due to their medicinal and pharmaceutical uses induced by the presence of natural agents, including polyphenols. Juglans regia is a traditional plant that has been used since ancient times in traditional medicine for the treatment of various diseases like microbial infections, stomach ache, thyroid dysfunctions, cancer, heart diseases and sinusitis. Recently, scientific attention for the phytochemical profile of walnut by-products is increasing due to their valuable active constituents. Natural polyphenols are important compounds present in walnut with valuable properties that have been studied for the treatment of inflammation, cancer or anti-ageing effect. The use of nanocarriers as a drug delivery system is now a promising strategy to get more stable products and is easier to apply in a medical, therapeutic and pharmaceutical environment. The aim of this work was to review the latest information provided by scientific investigators regarding the nutritional value, bioactive compounds, antioxidant and antitumor activity of walnut by-product extracts. Moreover, this review provides comprehensive information on the nanoencapsulation of bioactive constituents for application in clinical medicine, particularly in cancer research.
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Affiliation(s)
- Alexa Croitoru
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, Gh Polizu St 1-7, 011061 Bucharest, Romania
| | - Denisa Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, Gh Polizu St 1-7, 011061 Bucharest, Romania
| | - Luminiţa Craciun
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, Gh Polizu St 1-7, 011061 Bucharest, Romania
| | - Anton Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, Gh Polizu St 1-7, 011061 Bucharest, Romania.,Academy of Romanian Scientists, Spl. Independenţei 54, Bucharest, Romania
| | - Ecaterina Andronescu
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, Gh Polizu St 1-7, 011061 Bucharest, Romania.,Academy of Romanian Scientists, Spl. Independenţei 54, Bucharest, Romania
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dos Santos SS, Rodrigues LM, Cardoso VL, Reis MH, Madrona GS. Microcapsules of Cajá-manga (Spondias dulcis Parkinson): Influence of Different Types of Encapsulating Agents and Drying Technology. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180509144542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Cajá-manga is an exotic fruit, source of compounds that have antioxidant activity,
such as pro-vitamin A and carotenoids.
Objective:
Thus, the objective of the present study was to develop an efficient microencapsulation
process for cajá-manga pulp by different types of encapsulating agents (maltodextrin and xanthan
gum), ratio pulp/carrier agents (1:2 or 1:5), and the drying technology (lyophilization and spray dryer).
Methods:
Physicochemical analysis, phenolic compounds, carotenoids, antioxidant activity and microcapsule
morphology were performed.
Results:
The cajá-manga and its microcapsulas can be considered source of phenolic compounds, carotenoides
and antioxidants. The morphology showed differences between the both drying methods,
with encapsulation efficiency greater than 70% in 1:2 (w/w) ratio, and efficiencies around 40% with
1:5 (w/w) pulp and carrier agent.
Conclusion:
The use of maltodextrin and xanthan gum showed to be viable in the spray dryer and lyophilization
drying processes.
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Affiliation(s)
| | | | - Vicelma L. Cardoso
- Faculty of Chemistry Engineer, Federal University of de Uberlandia, Uberlandia, Brazil
| | - Miria H.M. Reis
- Faculty of Chemistry Engineer, Federal University of de Uberlandia, Uberlandia, Brazil
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Kaderides K, Goula AM. Encapsulation of pomegranate peel extract with a new carrier material from orange juice by-products. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Afkhami R, Goli M, Keramat J. Loading lime by-product into derivative cellulose carrier for food enrichment. Food Sci Nutr 2019; 7:2353-2360. [PMID: 31367364 PMCID: PMC6657750 DOI: 10.1002/fsn3.1082] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2018] [Revised: 03/16/2019] [Accepted: 05/08/2019] [Indexed: 01/21/2023] Open
Abstract
The objective here is to enrich orange juice through encapsulated lime by-product extract (LBE) through freeze-drying, in order to increase lime by-product consumption, in addition to increasing nutrition value of orange juice. The properties of both the LBE and microparticles are measured. The total polyphenolic compound (TPC) was measured to be 34.5 ± 0.5 (mg gallic acid/g LBE). The obtained value of encapsulation efficiency (EE) was within the 55%-70% range. The encapsulation method was satisfactory. The particle size is within 10-21 μm range, and differences between all treatments were statistically notable (p < 0.05). The lack of melting peaks in the thermal profiles by differential scanning calorimeter (DSC) of microparticles confirmed that hesperidin was well embedded in the polymeric cover. According to the sensory evaluations of orange juice which was enriched with LBE microparticles, the bitter taste was not perceived in some treatments.
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Affiliation(s)
- Rana Afkhami
- Department of Food Science and Technology, Isfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Mohammad Goli
- Department of Food Science and Technology, Isfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Javad Keramat
- Department of Food Science and TechnologyIsfahan University of TechnologyIsfahanIran
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Santos S, Rodrigues L, Costa S, Madrona G. Antioxidant compounds from blackberry (Rubus fruticosus) pomace: Microencapsulation by spray-dryer and pH stability evaluation. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2017.12.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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37
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Bernardes AL, Moreira JA, Tostes MDGV, Costa NMB, Silva PI, Costa AGV. In vitro bioaccessibility of microencapsulated phenolic compounds of jussara (Euterpe edulis Martius) fruit and application in gelatine model-system. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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38
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Aydogdu A, Sumnu G, Sahin S. Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material. Carbohydr Polym 2019; 208:241-250. [DOI: 10.1016/j.carbpol.2018.12.065] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 11/14/2018] [Accepted: 12/21/2018] [Indexed: 12/28/2022]
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39
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Jansen-Alves C, Krumreich FD, Zandoná GP, Gularte MA, Borges CD, Zambiazi RC. Production of Propolis Extract Microparticles with Concentrated Pea Protein for Application in Food. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2246-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Tsali A, Goula AM. Valorization of grape pomace: Encapsulation and storage stability of its phenolic extract. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2018.09.011] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Bamba BSB, Shi J, Tranchant CC, Xue SJ, Forney CF, Lim LT, Xu W, Xu G. Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters. Molecules 2018; 23:E2525. [PMID: 30279378 PMCID: PMC6222392 DOI: 10.3390/molecules23102525] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 09/26/2018] [Accepted: 09/29/2018] [Indexed: 12/12/2022] Open
Abstract
Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in suitable carriers. This study aimed to create a water-in-oil-in-water (W₁/O/W₂) double emulsion system suitable for the coencapsulation of total phenolics (TP) and anthocyanins (TA) from a polyphenol-rich extract of blueberry pomace (W₁). The effect of critical physical parameters for preparing stable double emulsions, namely homogenization pressure, stirring speed and time, was investigated by measuring the hydrodynamic diameter, size dispersity and zeta potential of the oil droplets, and the encapsulation efficiency of TP and TA. The oil droplets were negatively charged (negative zeta potential values), which was related to the pH and composition of W₂ (whey protein isolate solution) and suggests stabilization by the charged whey proteins. Increasing W₁/O/W₂ microfluidization pressure from 50 to 200 MPa or homogenization speed from 6000 to 12,000 rpm significantly increased droplet diameter and zeta potential and decreased TA and TP encapsulation efficiency. Increasing W₁/O/W₂ homogenization time from 15 to 20 min also increased droplet diameter and zeta potential and lowered TA encapsulation efficiency, while TP encapsulation did not vary significantly. In contrast, increasing W₁/O homogenization time from 5 to 10 min at 10,000 rpm markedly increased TA encapsulation efficiency and reduced droplet diameter and zeta potential. High coencapsulation rates of blueberry polyphenols and anthocyanins around 80% or greater were achieved when the oil droplets were relatively small (mean diameter < 400 nm), with low dispersity (<0.25) and a high negative surface charge (-40 mV or less). These characteristics were obtained by homogenizing for 10 min at 10,000 rpm (W₁/O), then 6000 rpm for 15 min, followed by microfluidization at 50 MPa.
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Affiliation(s)
- Bio Sigui Bruno Bamba
- Department of Biochemistry and Genetics, Biological Sciences Training and Research Unit, Université Peleforo Gon Coulibaly, Korhogo BP 1328, Côte d'Ivoire.
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
- School of Food Science, Nutrition and Family Studies, Université de Moncton, Moncton, NB E1A 3E9, Canada.
| | - John Shi
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
| | - Carole C Tranchant
- School of Food Science, Nutrition and Family Studies, Université de Moncton, Moncton, NB E1A 3E9, Canada.
| | - Sophia Jun Xue
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
| | - Charles F Forney
- Agriculture and Agri-Food Canada, Kentville Research and Development Centre, Kentville, NS B4N 1J5, Canada.
| | - Loong-Tak Lim
- Food Science Department, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Weili Xu
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
| | - Guihua Xu
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
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Nunes MR, de Souza Maguerroski Castilho M, de Lima Veeck AP, da Rosa CG, Noronha CM, Maciel MV, Barreto PM. Antioxidant and antimicrobial methylcellulose films containing Lippia alba extract and silver nanoparticles. Carbohydr Polym 2018; 192:37-43. [DOI: 10.1016/j.carbpol.2018.03.014] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 03/06/2018] [Accepted: 03/09/2018] [Indexed: 12/20/2022]
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43
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de Moraes Crizel T, de Oliveira Rios A, D. Alves V, Bandarra N, Moldão-Martins M, Hickmann Flôres S. Active food packaging prepared with chitosan and olive pomace. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.007] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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44
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Santos SSD, Rodrigues LM, da Costa SC, Bergamasco RDC, Madrona GS. Microencapsulation of Bioactive Compounds from Blackberry Pomace (Rubus fruticosus) by Spray Drying Technique. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractBlackberry is highly appreciated for the enjoyable color and flavor. About 20 % of the pomace is generated in its processing and often unused, presenting potential use by the food industry. Thus, the present study aimed to microencapsulate extracts of the blackberry pomace applying spray dryer process. Pure extracts (aqueous and hydroalcoholic solution) and the encapsulating agent (maltodextrin DE 10), in a ratio of 1:1 (w/w), were spray dried and analyzed for total anthocyanins, antioxidant activity, phenolics, HPLC-DAD chromatography, instrumental color and scanning electron microscopy. Hydroalcoholic extraction was more efficient (1.5 times) for anthocyanins encapsulation than aqueous extraction. However, for phenolic compounds the highest efficiency (1.2 times) was in the aqueous solution. The majority bioactive compounds were gallic acid and cyanidin. Considering that water is a low cost and ecofriendly solvent, it is indicated this type of extraction to obtain microcapsules of blackberry pomace mainly for future applications by food industry.
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45
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Ballesteros LF, Ramirez MJ, Orrego CE, Teixeira JA, Mussatto SI. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chem 2017; 237:623-631. [PMID: 28764044 DOI: 10.1016/j.foodchem.2017.05.142] [Citation(s) in RCA: 204] [Impact Index Per Article: 29.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2016] [Revised: 05/25/2017] [Accepted: 05/29/2017] [Indexed: 12/27/2022]
Abstract
Freeze-drying and spray-drying techniques were evaluated for encapsulation of phenolic compounds (PC) extracted from spent coffee grounds. Additionally, the use of maltodextrin, gum arabic and a mixture of these components (ratio 1:1) as wall material to retain the PC and preserve their antioxidant activity was also assessed. The contents of PC and flavonoids (FLA), as well as the antioxidant activity of the encapsulated samples were determined in order to verify the efficiency of each studied condition. Additional analyses for characterization of the samples were also performed. Both the technique and the coating material greatly influenced the encapsulation of antioxidant PC. The best results were achieved when PC were encapsulated by freeze-drying using maltodextrin as wall material. Under these conditions, the amount of PC and FLA retained in the encapsulated sample corresponded to 62% and 73%, respectively, and 73-86% of the antioxidant activity present in the original extract was preserved.
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Affiliation(s)
- Lina F Ballesteros
- Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Monica J Ramirez
- Instituto de Biotecnología y Agroindustria, Universidad Nacional de Colombia sede Manizales, Km 7, via sl Magdalena, Campus La Nubia, Manizales, Colombia
| | - Carlos E Orrego
- Instituto de Biotecnología y Agroindustria, Universidad Nacional de Colombia sede Manizales, Km 7, via sl Magdalena, Campus La Nubia, Manizales, Colombia
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Solange I Mussatto
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet, Building 220, 2800 Kongens Lyngby, Denmark.
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Ydjedd S, Bouriche S, López-Nicolás R, Sánchez-Moya T, Frontela-Saseta C, Ros-Berruezo G, Rezgui F, Louaileche H, Kati DE. Effect of in Vitro Gastrointestinal Digestion on Encapsulated and Nonencapsulated Phenolic Compounds of Carob (Ceratonia siliqua L.) Pulp Extracts and Their Antioxidant Capacity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:827-835. [PMID: 28094929 DOI: 10.1021/acs.jafc.6b05103] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
To determine the effect of in vitro gastrointestinal digestion on the release and antioxidant capacity of encapsulated and nonencapsulated phenolics carob pulp extracts, unripe and ripe carob pulp extracts were microencapsulated with polycaprolactone via double emulsion/solvent evaporation technique. Microcapsules' characterization was performed using scanning electron microscopy and Fourier transform infrared spectrometry analysis. Total phenolics and flavonoids content and antioxidant activities (ORAC, DPPH, and FRAP) were evaluated after each digestion step. The release of phenolic acids and flavonoids was measured along the digestion process by HPLC-MS/MS analysis. The most important phenolics and flavonoids content as well as antioxidant activities were observed after gastric and intestinal phases for nonencapsulated and encapsulated extracts, respectively. The microencapsulation of carob polyphenols showed a protective effect against pH changes and enzymatic activities along digestion, thereby promoting a controlled release and targeted delivery of the encapsulated compound, which contributed to an increase in its bioaccessibility in the gut.
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Affiliation(s)
| | | | - Rubén López-Nicolás
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia , Murcia 30071, Spain
| | - Teresa Sánchez-Moya
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia , Murcia 30071, Spain
| | - Carmen Frontela-Saseta
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia , Murcia 30071, Spain
| | - Gaspar Ros-Berruezo
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia , Murcia 30071, Spain
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47
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Pasukamonset P, Kwon O, Adisakwattana S. Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.039] [Citation(s) in RCA: 82] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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48
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Duman F, Kaya M. Crayfish chitosan for microencapsulation of coriander ( Coriandrum sativum L.) essential oil. Int J Biol Macromol 2016; 92:125-133. [DOI: 10.1016/j.ijbiomac.2016.06.068] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 06/16/2016] [Accepted: 06/20/2016] [Indexed: 11/16/2022]
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Peanparkdee M, Iwamoto S, Borompichaichartkul C, Duangmal K, Yamauchi R. Microencapsulation of bioactive compounds from mulberry (Morus albaL.) leaf extracts by protein-polysaccharide interactions. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13032] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Methavee Peanparkdee
- Division of Science of Biological Resources; United Graduate School of Agricultural Science; Gifu University; 1-1 Yanagido Gifu 501-1193 Japan
| | - Satoshi Iwamoto
- Division of Science of Biological Resources; United Graduate School of Agricultural Science; Gifu University; 1-1 Yanagido Gifu 501-1193 Japan
| | - Chaleeda Borompichaichartkul
- Department of Food Technology; Faculty of Science; Chulalongkorn University; 254 Phayathai Road Pathumwan Bangkok 10330 Thailand
| | - Kiattisak Duangmal
- Department of Food Technology; Faculty of Science; Chulalongkorn University; 254 Phayathai Road Pathumwan Bangkok 10330 Thailand
| | - Ryo Yamauchi
- Division of Science of Biological Resources; United Graduate School of Agricultural Science; Gifu University; 1-1 Yanagido Gifu 501-1193 Japan
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