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Mahdlou Z, Dehkharghani RA, Niazi A, Tamaddon A, Ebrahimi MT. Co-sonicated coacervation for high-efficiency green nanoencapsulation of phytosterols by colloidal non-biotoxic solid lipid nanoparticles. Sci Rep 2024; 14:4671. [PMID: 38409285 PMCID: PMC10897223 DOI: 10.1038/s41598-024-54178-7] [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: 11/10/2023] [Accepted: 02/09/2024] [Indexed: 02/28/2024] Open
Abstract
Plant sterols are used as a supplement or an additive to reduce LDL cholesterol. The poor dispersibility and instability of phytosterols are the main limitations of their application. So, we tried to overcome these problems through nanoencapsulation of them with colloidal natural RSs (SLNs) using an effective approach to achieve higher efficiency and less intrinsic coagulation. Phytosterols extracted from flax seeds oil with caffeine by a new method were encapsulated with a stable colloid of sheep fat and ostrich oil (1:2), soy lecithin, and glucose through co-sonicated coacervation. Characterization of the obtained SLNs was conducted using FTIR, UV-Vis, SEM, DLS, and GC analysis. The three-factor three-level Behnken design (BBD) was used to prioritize the factors affecting the coacervation process to optimize particle size and loading capacity of SLNs. Operational conditions were examined, revealing that the size of SLNs was below 100 nm, with a phytosterols content (EE %) of 85.46% with high positive zeta potential. The nanocapsules' anti-microbial activity and drug-release behavior were then evaluated using the CFU count method and Beer-Lambert's law, respectively. The controlled release of nanocapsules (below 20%) at ambient temperature has been tested. The stability of nano-encapsulated phytosterols was investigated for six months. All results show that this green optimal coacervation is a better way than conventional methods to produce stable SLNs for the nanoencapsulation of phytosterols.
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Affiliation(s)
- Zolfaghar Mahdlou
- Department of Chemistry, Central Tehran Branch, Islamic Azad University, P.O. Box 1465613111, Tehran, Iran
| | - Rahebeh Amiri Dehkharghani
- Department of Chemistry, Central Tehran Branch, Islamic Azad University, P.O. Box 1465613111, Tehran, Iran.
| | - Ali Niazi
- Department of Chemistry, Central Tehran Branch, Islamic Azad University, P.O. Box 1465613111, Tehran, Iran.
| | - Atefeh Tamaddon
- Department of Chemistry, Central Tehran Branch, Islamic Azad University, P.O. Box 1465613111, Tehran, Iran
| | - Maryam Tajabadi Ebrahimi
- Department of Biology, Faculty of Sciences, Central Tehran Branch, Islamic Azad University, Tehran, Iran
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Tavlasoglu M, Ozkan G, Capanoglu E. Entrapment of Black Carrot Anthocyanins by Ionic Gelation: Preparation, Characterization, and Application as a Natural Colorant in Yoghurt. ACS OMEGA 2022; 7:32481-32488. [PMID: 36120039 PMCID: PMC9475623 DOI: 10.1021/acsomega.2c03962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Accepted: 08/17/2022] [Indexed: 06/15/2023]
Abstract
Black carrot (BC) with its potential health benefits due to the greater amount of anthocyanins and the potent antioxidant activity could be utilized as a natural colorant. The objective of this study was the entrapment of BC anthocyanins by external ionic gelation technique within the biopolymer matrix including pectin, alginate, and the mixture of both. Beads were characterized in terms of entrapment efficiency (EE), morphology, total anthocyanin content, and antioxidant capacity measured by the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid assay. Furthermore, the color of the beads as well as yoghurt samples fortified with BC-containing beads were evaluated during storage at 4 °C for 4 weeks. While the EE for anthocyanins ranged between 47.3 and 96.6%, the antioxidant capacity changed from 50.4 to 97.7%. The maximum anthocyanin retention was found as 91.7% for 1% BC containing 1% pectin (P) + 1% alginate (A)-based beads after 4 weeks of storage. In addition, anthocyanin protection reached up to 62% and antioxidant capacity up to 55.6% in the fortified yoghurt samples containing A-based beads during storage. It is concluded that external ionic gelation could be a feasible method for BC anthocyanins due to its protective effect against acidic environment.
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Pavani M, Singha P, Dash DR, Asaithambi N, Singh SK. Novel encapsulation approaches for phytosterols and their importance in food products: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14041] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mekala Pavani
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Poonam Singha
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Dibya Ranjan Dash
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Niveditha Asaithambi
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Sushil Kumar Singh
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
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Kamali Rousta L, Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Rafiee Z, Xiao J, Jafari SM. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Ozogul F, Elabed N, Ceylan Z, Ocak E, Ozogul Y. Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:187-236. [PMID: 34311900 DOI: 10.1016/bs.afnr.2021.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/26/2023]
Abstract
Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.
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Affiliation(s)
- Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, Van, Turkey
| | - Elvan Ocak
- Faculty of Engineering, Department of Food Engineering, Yuzuncu Yil University, Van, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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Tolve R, Cela N, Condelli N, Di Cairano M, Caruso MC, Galgano F. Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study. Foods 2020; 9:foods9040470. [PMID: 32283860 PMCID: PMC7230576 DOI: 10.3390/foods9040470] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/04/2020] [Accepted: 04/08/2020] [Indexed: 11/21/2022] Open
Abstract
Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols’ mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.
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Chasquibol NA, Gallardo G, Gómez-Coca RB, Trujillo D, Moreda W, Pérez-Camino MC. Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi ( Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils. Foods 2019; 8:foods8120671. [PMID: 31842305 PMCID: PMC6963851 DOI: 10.3390/foods8120671] [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: 11/07/2019] [Revised: 12/09/2019] [Accepted: 12/10/2019] [Indexed: 12/18/2022] Open
Abstract
Sacha inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils were microencapsulated and the lipid fraction of the microparticles was characterized. Hi-cap®, Capsule®, Arabic gum, and the binary combination of Arabic gum + maltodextrin and the ternary combination of Arabic gum + maltodextrin + whey protein isolate, were used as coating materials for the encapsulation process using spray-drying. The surface and the total oils obtained from the microparticles were evaluated in terms of fatty acid composition, minor glyceride polar compounds, polymers, oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids, along with their unsaponifiable components, sterols, and tocopherols. Differences between the original oils and the microencapsulated ones were determined. The most remarkable results included the presence of polymers when there were none in the original oils, the slight loss in ω3-fatty acids, up to 6%, the loss in tocopherols, in some of the cases around 30%, the maintaining of the phytosterol in their initial levels and the presence of cholesterol in the oils encapsulated with whey protein isolate.
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Affiliation(s)
- Nancy A. Chasquibol
- Center of Studies and Innovation of Functional Foods (CEIAF)-Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima, Avda. Javier Prado Este, 4600 Surco, Lima 15023, Peru;
| | - Gabriela Gallardo
- National Institute of Industrial Technology, INTI- Av. Gral. Paz 5445, San Martín, Buenos Aires B1650WAB, Argentina;
| | - Raquel B. Gómez-Coca
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Ctra. Sevilla-Utrera km 1, Campus University Pablo de Olavide. Bg. 46, E-41013 Sevilla, Spain; (R.B.G.-C.); (D.T.); (W.M.)
| | - Diego Trujillo
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Ctra. Sevilla-Utrera km 1, Campus University Pablo de Olavide. Bg. 46, E-41013 Sevilla, Spain; (R.B.G.-C.); (D.T.); (W.M.)
| | - Wenceslao Moreda
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Ctra. Sevilla-Utrera km 1, Campus University Pablo de Olavide. Bg. 46, E-41013 Sevilla, Spain; (R.B.G.-C.); (D.T.); (W.M.)
| | - M. Carmen Pérez-Camino
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Ctra. Sevilla-Utrera km 1, Campus University Pablo de Olavide. Bg. 46, E-41013 Sevilla, Spain; (R.B.G.-C.); (D.T.); (W.M.)
- Correspondence:
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de Moura SCSR, Schettini GN, Garcia AO, Gallina DA, Alvim ID, Hubinger MD. Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02308-9] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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9
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Cutrim CS, Alvim ID, Cortez MAS. Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods. Journal of Food Science and Technology 2019; 56:3561-3570. [PMID: 31413383 DOI: 10.1007/s13197-019-03908-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/27/2019] [Accepted: 06/28/2019] [Indexed: 02/02/2023]
Abstract
The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenol-rich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 μg/mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods.
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Affiliation(s)
- Camila Sampaio Cutrim
- 1Laboratory of Technology of Dairy Products, Food Technology Department, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Rio de Janeiro 24230-340 Brazil
| | - Izabela Dutra Alvim
- 2Cereal and Chocolate Technology Center, Food Technology Institute (ITAL), Brasil Avenue, 2880, Campinas, São Paulo 13070-178 Brazil
| | - Marco Antonio Sloboda Cortez
- 1Laboratory of Technology of Dairy Products, Food Technology Department, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Rio de Janeiro 24230-340 Brazil
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Rodrigues da Cruz MC, Andreotti Dagostin JL, Perussello CA, Masson ML. Assessment of physicochemical characteristics, thermal stability and release profile of ascorbic acid microcapsules obtained by complex coacervation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.043] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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11
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Tolve R, Condelli N, Caruso MC, Genovese F, Di Renzo GC, Mauriello G, Galgano F. Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production. Food Res Int 2018; 116:1274-1281. [PMID: 30716916 DOI: 10.1016/j.foodres.2018.10.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 08/29/2018] [Accepted: 10/05/2018] [Indexed: 11/19/2022]
Abstract
Phytosterols were microencapsulated by spray drying in a shell represented by WPI, inulin and chitosan at four different combinations through the formulation of aqueous suspensions. Moreover, two concentrations of Tween 80 (1.25% and 2.50% w/w) and two inlet temperatures (125 °C and 155 °C) were tested. The effect of the different experimental conditions on the process yield and on the microcapsules properties was evaluated. A significant effect of all variables on the microcapsule properties was found. Accordingly, the best performance, with the maximum loading capacity of 25%, was obtained by using only WPI as shell material, Tween 80 at 1.25% and inlet temperature of 155 °C. The process was successfully scaled-up from laboratory equipment to a semi-technical scale keeping the optimal shell formulation and process conditions.
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Affiliation(s)
- Roberta Tolve
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy
| | - Nicola Condelli
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy
| | - Marisa Carmela Caruso
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy.
| | - Francesco Genovese
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy
| | - Giovanni Carlo Di Renzo
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy
| | - Gianluigi Mauriello
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, via Università 100, Portici 80055, Italy
| | - Fernanda Galgano
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy
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Gottschalk P, Brodesser B, Poncelet D, Jaeger H, Rennhofer H, Cole S. Formation of essential oil containing microparticles comprising a hydrogenated vegetable oil matrix and characterisation thereof. J Microencapsul 2018; 35:513-521. [PMID: 30160590 DOI: 10.1080/02652048.2018.1515998] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Microparticles with different essential oil concentrations 0, 75, 150, 225 and 300 gkg-1, (g of essential oil per kg of microparticles), were produced by dispersing the essential oils within a hydrogenated vegetable fat matrix and forming spherical solid particles by spray-chilling. Size distribution, flowability, surface structure, essential oil recovery, melting properties and crystallinity of the microparticles were determined. With over 225 gkg-1 essential oil the microparticle surface became stickier, their flowability was reduced and the size distribution broadened. Gas chromatography showed that the essential oil recovery was always above 85% v/v. The surface structure of the microparticles was strongly affected by the essential oil concentration being smooth (225 gkg-1), comprising round-shaped dumps (300 gkg-1) or showing fat blooming (0, 75, 150 gkg-1). With essential oil, the formation of the β-polymorphic form of the triglycerides was supported leading to changes in the melting behaviour and the crystalline structure.
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Affiliation(s)
- Pia Gottschalk
- a Oniris, UMR CNRS 6144 GEPEA , Nantes , France.,b University of Natural Resources and Life Sciences , Vienna , Austria.,c Biomin Research Centre, Technopark 1 , Tulln , Austria
| | | | | | - Henry Jaeger
- b University of Natural Resources and Life Sciences , Vienna , Austria
| | - Harald Rennhofer
- b University of Natural Resources and Life Sciences , Vienna , Austria
| | - Stephen Cole
- c Biomin Research Centre, Technopark 1 , Tulln , Austria
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Procopio FR, Oriani VB, Paulino BN, do Prado-Silva L, Pastore GM, Sant'Ana AS, Hubinger MD. Solid lipid microparticles loaded with cinnamon oleoresin: Characterization, stability and antimicrobial activity. Food Res Int 2018; 113:351-361. [PMID: 30195528 DOI: 10.1016/j.foodres.2018.07.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 07/12/2018] [Accepted: 07/15/2018] [Indexed: 10/28/2022]
Abstract
Cinnamon bark oleoresin (CO) is a natural flavoring that has several biological properties and can act as an antimicrobial agent. However, oleoresins are susceptible to degradation by light, oxygen and temperature. Thus, the objective of this work was the production and characterization of microparticles loaded with CO obtained by the spray chilling technique. Hardfat (PH) and palm oil (PO) were used as carriers in different proportions: 100:0; 80:20; 60:40, respectively. The active concentration was 1 and 2%. Solid lipid microparticles (SLM) were stored at 25 and 45°C having their polymorphism, retention capacity of the volatile compounds and antimicrobial capacity assessed over 28 days. CO presented cinnamaldehyde (Cn), O-methoxy cinnamaldehyde (OmCn) and coumarin (Co) as the major volatile components. The minimum inhibitory concentration (MIC) of the CO against molds, yeasts and Gram-negative bacteria was of 0.1% (v/v), for every microorganism. In the SLM characterization there was a significant size variation, with a mean diameter (d 0.5) in the range of 8-72 μm. Most of the formulations showed crystals in the polymorphic form β '. The formulation containing only PH as the carrier agent and 2% CO was able to better retain the volatile compounds. During the storage period, formulations F2 and F3, containing proportions of HP and OP of 80:20 and 60:40, respectively, and 2% CO, showed the best stabilities in relation to the concentration of Cn. The antimicrobial activity of the SLM against Candida pseudointermedia and Penicillium paneum, evaluated by the diameter of inhibition zone, increased over the 28 days of storage.
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Affiliation(s)
- Fernanda Ramalho Procopio
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil.
| | - Vivian Boesso Oriani
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Bruno Nicolau Paulino
- Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Leonardo do Prado-Silva
- Laboratory of Quantitative Food Microbiology, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Glaucia Maria Pastore
- Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Laboratory of Quantitative Food Microbiology, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
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Oriani VB, Alvim ID, Paulino BN, Procópio FR, Pastore GM, Hubinger MD. The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin. Food Res Int 2018; 109:472-480. [PMID: 29803473 DOI: 10.1016/j.foodres.2018.04.066] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 04/27/2018] [Accepted: 04/29/2018] [Indexed: 11/20/2022]
Abstract
Ginger oleoresin (GO) can be encapsulated within a protective lipid matrix in order to facilitate handling, provide protection against the external environment or promote the stability of GO compounds. The aim of this study was to verify the ability of solid lipid microparticles (SLMs) containing GO (10-20% w/w) to maintain or improve the stability of ginger compounds, by monitoring SLMs' characteristics during storage at different temperatures (25 and 40 °C). The lipids matrix of SLMs were composed by stearic acid (90, 80, 75, 65% w/w) and oleic acid (15% w/w), The crystalline structure of the particles after 84 days of storage did not present any polymorphic alterations, while presenting spherical form upon scanning by electron microscopy. SLMs containing oleic acid showed degradation of 6-gingerol when stored at 40 °C. Major volatile compounds had better stability in particles containing oleic acid. Kinetics of volatiles release resulted in a diffusion mechanism. SLMs showed better stability of GO compounds during storage at 25 °C than un-encapsulated GO and could, therefore, improve its distribution in foods due to its conversion to powder.
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Affiliation(s)
- Vivian Boesso Oriani
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil.
| | - Izabela Dutra Alvim
- Cereal and Chocolate Technology Center - CEREAL CHOCOTEC, Food Technology Institute - ITAL, CEP 13070-178 Campinas, SP, Brazil
| | - Bruno Nicolau Paulino
- Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Fernanda Ramalho Procópio
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil
| | - Glaucia Maria Pastore
- Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Míriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil
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de Moura SC, Berling CL, Germer SP, Alvim ID, Hubinger MD. Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles. Food Chem 2018; 241:317-327. [DOI: 10.1016/j.foodchem.2017.08.095] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 08/25/2017] [Accepted: 08/28/2017] [Indexed: 10/19/2022]
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16
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Tolve R, Condelli N, Caruso MC, Barletta D, Favati F, Galgano F. Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation. Food Funct 2018; 9:1265-1273. [DOI: 10.1039/c7fo01822c] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Chocolate is one of the most consumed delicacies in the world.
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Affiliation(s)
- Roberta Tolve
- School of Agricultural
- Forestry
- Food and Environmental Sciences
- University of Basilicata
- 85100-Potenza
| | - Nicola Condelli
- School of Agricultural
- Forestry
- Food and Environmental Sciences
- University of Basilicata
- 85100-Potenza
| | - Marisa Carmela Caruso
- School of Agricultural
- Forestry
- Food and Environmental Sciences
- University of Basilicata
- 85100-Potenza
| | - Diego Barletta
- Department of Industrial Engineering
- University of Salerno
- Fisciano
- Italy
| | - Fabio Favati
- Department of Biotechnology
- University of Verona
- 37134-Verona
- Italy
| | - Fernanda Galgano
- School of Agricultural
- Forestry
- Food and Environmental Sciences
- University of Basilicata
- 85100-Potenza
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Lopes JD, Grosso CRF, de Andrade Calligaris G, Cardoso LP, Basso RC, Ribeiro APB, Efraim P. Solid lipid microparticles of hardfats produced by spray cooling as promising crystallization modifiers in lipid systems. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201500560] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | | | | | | | | | - Priscilla Efraim
- School of Food Engineering; University of Campinas; Campinas Brazil
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Micro- and nano bio-based delivery systems for food applications: In vitro behavior. Adv Colloid Interface Sci 2017; 243:23-45. [PMID: 28395856 DOI: 10.1016/j.cis.2017.02.010] [Citation(s) in RCA: 131] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 02/10/2017] [Accepted: 02/13/2017] [Indexed: 01/02/2023]
Abstract
Micro- and nanoencapsulation is an emerging technology in the food field that potentially allows the improvement of food quality and human health. Bio-based delivery systems of bioactive compounds have a wide variety of morphologies that influence their stability and functional performance. The incorporation of bioactive compounds in food products using micro- and nano-delivery systems may offer extra health benefits, beyond basic nutrition, once their encapsulation may provide protection against undesired environmental conditions (e.g., heat, light and oxygen) along the food chain (including processing and storage), thus improving their bioavailability, while enabling their controlled release and target delivery. This review provides an overview of the bio-based materials currently used for encapsulation of bioactive compounds intended for food applications, as well as the main production techniques employed in the development of micro- and nanosystems. The behavior of such systems and of bioactive compounds entrapped into, throughout in vitro gastrointestinal systems, is also tracked in a critical manner. Comparisons between various in vitro digestion systems (including the main advantages and disadvantages) currently in use, as well as correlations between the behavior of micro- and nanosystems studied through in vitro and in vivo systems were highlighted and discussed here for the first time. Finally, examples of bioactive micro- and nanosystems added to food simulants or to real food matrices are provided, together with a revision of the main challenges for their safe commercialization, the regulatory issues involved and the main legislation aspects.
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de Matos-Jr FE, Comunian TA, Thomazini M, Favaro-Trindade CS. Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Production by spray chilling and characterization of solid lipid microparticles loaded with vitamin D 3. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.08.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Oriani VB, Alvim ID, Consoli L, Molina G, Pastore GM, Hubinger MD. Solid lipid microparticles produced by spray chilling technique to deliver ginger oleoresin: Structure and compound retention. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Consoli L, Grimaldi R, Sartori T, Menegalli FC, Hubinger MD. Gallic acid microparticles produced by spray chilling technique: Production and characterization. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.052] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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23
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Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.049] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Di Battista CA, Constenla D, Ramírez-Rigo MV, Piña J. The use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying. POWDER TECHNOL 2015. [DOI: 10.1016/j.powtec.2015.08.016] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Lopes JD, Grosso CRF, de Andrade Calligaris G, Cardoso LP, Basso RC, Ribeiro APB, Efraim P. Solid lipid microparticles of hardfats produced by spray cooling as promising crystallization modifiers in lipid systems. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400560] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
| | | | | | | | | | | | - Priscilla Efraim
- School of Food Engineering; University of Campinas; Campinas Brazil
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Sartori T, Consoli L, Hubinger MD, Menegalli FC. Ascorbic acid microencapsulation by spray chilling: Production and characterization. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.112] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Matos-Jr FE, Di Sabatino M, Passerini N, Favaro-Trindade CS, Albertini B. Development and characterization of solid lipid microparticles loaded with ascorbic acid and produced by spray congealing. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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