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Drosou C, Krokida M. A Comparative Study of Encapsulation of β-Carotene via Spray-Drying and Freeze-Drying Techniques Using Pullulan and Whey Protein Isolate as Wall Material. Foods 2024; 13:1933. [PMID: 38928875 PMCID: PMC11203211 DOI: 10.3390/foods13121933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 06/11/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
The encapsulation of β-carotene was investigated using pullulan and whey protein isolate (WPI) as a composite matrix at a weight ratio of 20:80, employing both spray-drying and freeze-drying techniques. The influence of processing parameters such as the concentration of wall material, flow rate, and inlet temperature for SP encapsulants, as well as wall-material concentration for FZ encapsulants, was examined in terms of encapsulation efficiency (EE). The morphology, structural characterization, moisture sorption isotherms, and thermal properties of the resulting encapsulants at optimum conditions were determined. Their stability was investigated under various levels of water activity, temperature conditions, and exposure to UV-Vis irradiation. β-carotene was efficiently encapsulated within SP and FZ structures, resulting in EE of approximately 85% and 70%, respectively. The degradation kinetics of β-carotene in both structures followed a first-order reaction model, with the highest rate constants (0.0128 day-1 for SP and 0.165 day-1 for FZ) occurring at an intermediate water-activity level (aw = 0.53) across all storage temperatures. The photostability tests showed that SP encapsulants extended β-carotene's half-life to 336.02 h, compared with 102.44 h for FZ encapsulants, under UV-Vis irradiation. These findings highlight the potential of SP encapsulants for applications in functional foods, pharmaceuticals, and carotenoid supplements.
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Affiliation(s)
- Christina Drosou
- School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Heroon Polytechniou St., 15780 Athens, Greece;
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Li Y, Xu J, Guan Q, Zhang H, Ding Z, Wang Q, Wang Z, Han J, Liu M, Zhao Y. Impact of hypromellose acetate succinate and Soluplus® on the performance of β-carotene solid dispersions with the aid of sorbitan monolaurate: In vitro-in vivo comparative assessment. Int J Biol Macromol 2023; 253:126639. [PMID: 37657570 DOI: 10.1016/j.ijbiomac.2023.126639] [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: 05/06/2023] [Revised: 08/25/2023] [Accepted: 08/29/2023] [Indexed: 09/03/2023]
Abstract
Solid dispersions (SDs) possess the potential to enhance the bioavailability of insoluble active pharmaceutical ingredients (APIs) by effectively converting them into amorphous state. However, SDs have a tendency to recrystallize unless appropriate excipients are employed. The objective of this study was to evaluate the ability of hypromellose acetate succinate HF (HPMCAS-HF) and Soluplus® to inhibit the recrystallization of β-carotene and improve its in vivo bioavailability through the fabrication of ternary β-carotene solid dispersions (SDs) with the aid of specific surfactant. Due to rapid micellization, the dissolution profiles of β-carotene SDs based on HPMCAS-HF/Span 20 (5:5, w/w) or Soluplus®/Span 20 (6:4, w/w) combinations exhibited significant improvement, which were almost 7-10 times higher than β-carotene bulk powder. DSC and PXRD analysis indicated a notable reduction in the crystallinity degree of β-carotene within the SDs. The stability study demonstrated a half-life of β-carotene in the SDs exceeding 30 days. Additionally, the in vivo pharmacokinetics analysis confirmed that the cellulose derivatives/surfactant combinations significantly enhanced the bioavailability of β-carotene by 1.37-fold and 2.3-fold, respectively. Notably, the HPMCAS-HF/Span 20 combination exhibited superior performance. Consequently, the HPMCAS-HF/Span 20 combination held potential for the advancement of an effective drug delivery system for β-carotene.
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Affiliation(s)
- Yinglan Li
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Jie Xu
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Qingran Guan
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Huaizhen Zhang
- School of Geography and Environment, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Zhuang Ding
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Qingpeng Wang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Zhengping Wang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Jun Han
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Min Liu
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China.
| | - Yanna Zhao
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China.
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Guo L, Fan L, Zhou Y, Li J. Constitution and reconstitution of microcapsules with high diacylglycerol oil loading capacity based on whey protein isolate / octenyl succinic anhydride starch/ inulin matrix. Int J Biol Macromol 2023; 242:124667. [PMID: 37121416 DOI: 10.1016/j.ijbiomac.2023.124667] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 04/19/2023] [Accepted: 04/25/2023] [Indexed: 05/02/2023]
Abstract
The aim of this study was to constitute microcapsule systems with high oil loading capacity by octenyl succinic anhydride (OSA) starch, whey protein isolate (WPI) and inulin (IN) substrates to provide a new method for encapsulating diacylglycerol oil. Specifically, this study characterizes the physicochemical properties and reconstitution capacity of highly oil loading diacylglycerol microcapsules by comparing the wall encapsulation capacity of the binary wall system OSA-IN, WPI-IN and the ternary wall system WPI-OSA (1:9, 5:5, 9:1)-IN for diacylglycerol oil. It was found that WPI-OSA (5:5)-IN significantly improved the water solubility of microcapsules (86.11 %) compared to OSA-IN microcapsules, and the addition of WPI made the surface of microcapsules smoother and increased the thermal stability and solubility of microcapsules; the addition of OSA enhanced the wettability of microcapsules compared to WPI-IN. In addition, WPI-OSA (5:5)-IN microcapsules have the highest encapsulation efficiency (96.03 %), high emulsion stability after reconstitution, and the smallest droplet size (212.83 nm) after 28 d. Therefore, the WPI-OSA-IN composite system is suitable for the production of highly oil-loaded microencapsulated systems with excellent reconstitution ability to expand the application of diacylglycerol oil.
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Affiliation(s)
- Lingxi Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yulin Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Tian S, Xue X, Wang X, Chen Z. Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics. Front Nutr 2022; 9:982370. [PMID: 36046140 PMCID: PMC9421261 DOI: 10.3389/fnut.2022.982370] [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: 06/30/2022] [Accepted: 07/29/2022] [Indexed: 11/22/2022] Open
Abstract
Most of the functional substances in food are absorbed in the small intestine, but before entering the small intestine, the strong acid and enzymes in the stomach limit the amount that can reach the small intestine. Therefore, in this paper, to develop a delivery system for functional food ingredients, maintain the biological activity of the ingredients, and deliver them to the target digestive organs, preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics were reviewed. Embedding unstable food active ingredients in starch-based nano-microcapsules can give the core material excellent stability and certain functional effects. Starch-based wall materials refer to a type of natural polymer material that uses starch or its derivatives to coat fat-soluble components with its hydrophobic cavities. The preparation methods of starch-based wall materials mainly include spray drying, extrusion, freeze drying, ultra-high pressure, coagulation, fluidized bed coating, molecular inclusion, chemical, and enzymic methods. The controlled release of functional food can be achieved by preparing starch-based nano-microcapsules to encapsulate the active agents. It has been reported that that compared with traditional embedding agents such as gelatin, acacia gum, and xanthan gum, starch-based functional food nano-microcapsule delivery system had many good properties, including improving antioxidant capacity, bioavailability, probiotics, and concealing bad flavors. From this review, we can learn which method should be chosen to prepare starch-based functional food nano-microcapsule delivery system and understand the mechanism of controlled release.
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Affiliation(s)
- Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xing'ao Xue
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhicheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Zhao W, Zhang B, Liang W, Liu X, Zheng J, Ge X, Shen H, Lu Y, Zhang X, Sun Z, Ospankulova G, Li W. Lutein encapsulated in whey protein and citric acid potato starch ester: Construction and characterization of microcapsules. Int J Biol Macromol 2022; 220:1-12. [PMID: 35970362 DOI: 10.1016/j.ijbiomac.2022.08.068] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 07/26/2022] [Accepted: 08/10/2022] [Indexed: 11/24/2022]
Abstract
The poor water solubility and stability of lutein limit its application in industry. Microencapsulation technology is an excellent strategy to solve these problems. This study used citric acid esterified potato starch and whey protein as an emulsifier to prepare oil-in-water lutein emulsion, and microcapsules were constructed by spray drying technology. The effects of different component proportions on microcapsules' microstructure, physical and chemical properties, and storage stability were analyzed. Citrate esterified potato starch had good emulsifying properties, and when compounded with whey protein, the encapsulation efficiency (EE) of microcapsules increased, and the embedding effect of lutein improved. After microencapsulation, the solubility of lutein increased significantly, reaching over 49.71 %, and gradually raised with more whey protein content. Furthermore, the high proportion of whey protein helped improve microcapsules' EE and thermal properties, with the maximum EE reaching 89.36 %. The glass transition temperatures of microcapsules were all higher than room temperature, which indicated that they keep a stable state under general storage conditions. The experimental results of this study may provide a reference for applying lutein in food and other fields.
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Affiliation(s)
- Wenqing Zhao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Bo Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yifan Lu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuyun Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Zhuangzhuang Sun
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Gulnazym Ospankulova
- Kazakh Agrotechnical University, Zhenis avenue, 62, Nur-Sultan 010011, Kazakhstan
| | - Wenhao Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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Xiang HJ, Zhong AL, Wang H, Xiao L, Deng TR, Hu TG, Wen P. Fabrication of alkali lignin-based emulsion electrospun nanofibers for the nanoencapsulation of beta-carotene and the enhanced antioxidant property. Int J Biol Macromol 2022; 218:739-750. [PMID: 35870630 DOI: 10.1016/j.ijbiomac.2022.07.121] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 06/18/2022] [Accepted: 07/16/2022] [Indexed: 01/14/2023]
Abstract
For the greater utilization of β-carotene in antioxidant material, β-carotene-loaded emulsion stabilized by alkali lignin (AL) was successfully electrospinning with poly (vinyl alcohol) (PVA) (PVA/AL/β-carotene nanofiber). Transmission electron microscopy demonstrated the core-shell structure of nanofiber with the average diameter being 356.31 nm, and 85.7 % of β-carotene was effectively encapsulated into the core section. Fourier transform infrared spectra and differential scanning calorimetry revealed the good compatibility and decreased crystallinity of β-carotene, favoring its stability and solubility, respectively. As expected, the PVA/AL/β-carotene nanofiber exhibited higher antioxidant activity than free β-carotene due to the protection of AL matrix and the special structure of nanofiber, as the DPPH free radical scavenging rate being 90.7 % at 7th day. The sustained release behavior of β-carotene and AL from fiber followed Fickian diffusion model, contributing to the greater protection for fish oil than that of emulsion. Thus, this study provides an approach to develop hydrophobic compounds-loaded emulsion electrospun antioxidant material with controlled release property and enhanced activity.
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Affiliation(s)
- Hong-Jia Xiang
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China.
| | - Ai-Ling Zhong
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China.
| | - Hong Wang
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China.
| | - Ling Xiao
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China.
| | - Tian-Ren Deng
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China.
| | - Teng-Gen Hu
- Sericultural&Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510640, China.
| | - Peng Wen
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China.
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Thermal-induced impact on physicochemical property and bioaccessibility of β-carotene in aqueous suspensions fabricated by wet-milling approach. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109155] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Shah A, Ashraf Z, Gani A, Jhan F, Gani A, Sidiq M. Encapsulation of Catechin into β-Glucan Matrix Using Wet Milling and Ultrasonication as a Coupled Approach: Characterization and Bioactivity Retention. Foods 2022; 11:foods11101493. [PMID: 35627063 PMCID: PMC9141184 DOI: 10.3390/foods11101493] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 05/07/2022] [Accepted: 05/07/2022] [Indexed: 11/26/2022] Open
Abstract
In this study, the nanoencapsulation of catechin into the β-glucan matrix from oats [O-Glu (C)] and barley [B-Glu (C)] was performed using the coupled approach of ultrasonication and wet milling. The nanoencapsulated catechin was characterised by particle size distribution, surface charge, SEM, and FTIR. The particle size was found to be 200 nm and 500 nm while zeta potential was found −27.13 and −24 mV for O-Glu (C) and B-Glu (C), respectively. The encapsulation efficiency of O-Glu (C) and B-Glu (C) was found to be 86.5% and 88.2%. FTIR and SEM revealed successful entrapment of catechin in β-glucan. The encapsulated capsules showed sustainable release during simulated gastrointestinal conditions. Moreover, both O-Glu (C) and B-Glu (C) showed that biological activity such as lipase inhibition activity and antioxidant assay were retained after in vitro digestion. It was concluded that O-Glu (C) and B-Glu (C) can be used as functional ingredients effectively in food as well as in the pharmaceutical field.
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Zhang J, Hassane Hamadou A, Chen C, Xu B. Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: a systematic review. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34730038 DOI: 10.1080/10408398.2021.1998761] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In comparison to conventional encapsulation methods of phenolic compounds (PCs), pH-driven method is green, simple and requires low energy consumption. It has a huge potential for industrial applications, and can overcome more effectively the aqueous solubility, stability and bioavailability issues related to PCs by changing pH to induce the encapsulation of PCs. This review aims to shed light on the use of pH-driven method for encapsulating PCs. The preparation steps and principles governing pH-driven method using various carriers and delivery systems are provided. A comparison of pH-driven with other methods is also presented. To circumvent the drawbacks of pH-driven method, improvement strategies are proposed. The essence of pH-driven method relies simultaneously on alkalization and acidification to bind PCs and carriers. It is used for the development of nanoemulsions, liposomes, edible films, nanoparticles, nanogels and functional foods. As a result of pH-driven method, PCs-loaded carriers may have smaller size, high encapsulation efficiency, more sustained-release and good bioavailability, due mainly to effects of pH change on the structure and properties of PCs as well as carriers. Finally, modification of wall materials and type of acidifier are considered as efficient approaches to improve the pH-driven method.
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Affiliation(s)
- Jiyao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Chao Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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