Freeze-Drying Technique for Microencapsulation of Elsholtzia ciliata Ethanolic Extract Using Different Coating Materials

Optimizing Encapsulation: Comparative Analysis of Spray-Drying and Freeze-Drying for Sustainable Recovery of Bioactive Compounds from Citrus x paradisi L. Peels

Spray-drying and freeze-drying are indispensable techniques for microencapsulating biologically active compounds, crucial for enhancing their bioavailability and stability while protecting them from environmental degradation. This study evaluates the effectiveness of these methods in encapsulating Citrus x paradisi L. (grapefruit) peel extract, focusing on sustainable recovery from waste peels. Key objectives included identifying optimal wall materials and assessing each encapsulation technique's impact on microencapsulation. The investigation highlighted that the choice of wall material composition significantly affects the microencapsulation's efficiency and morphological characteristics. A wall material mixture of 17 g maltodextrin, 0.5 g carboxymethylcellulose, and 2.5 g β-cyclodextrin was optimal for spray drying. This combination resulted in a sample with a wettability time of 1170 (s), a high encapsulation efficiency of 91.41%, a solubility of 60.21%, and a low moisture content of 5.1 ± 0.255%. These properties indicate that spray-drying, particularly with this specific wall material composition, offers a durable structure and can be conducive to prolonged release. Conversely, varying the precise compositions used in the freeze-drying process yielded different results: quick wettability at 132.6 (s), a solubility profile of 61.58%, a moisture content of 5.07%, and a high encapsulation efficiency of 78.38%. The use of the lyophilization technique with this latter wall material formula resulted in a more porous structure, which may facilitate a more immediate release of encapsulated compounds and lower encapsulation efficiency.

Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage Stability

This research explores the application of germinated mung bean extract, rich in GABA (Gamma-aminobutyric acid) and polyphenols, in enhancing human health. Recognizing the instability of these bioactive compounds in environmental conditions, encapsulation emerges as a pivotal technique to broaden their applications in food and pharmaceuticals. Utilizing response surface methodology and Box-Behnken design, the freeze-drying formulation for encapsulating the aqueous extract was optimized. Second-order polynomial models were developed, exhibiting statistical adequacy in predicting key variables such as encapsulation efficiency for GABA (EE-GABA) and total polyphenol content (EE-TPC), as well as encapsulation yield for GABA (EY-GABA) and total polyphenol content (EY-TPC). The established optimal formulation was validated, resulting in predicted values for EE-GABA, EE-TPC, EY-GABA, and EY-TPC. The release kinetics of encapsulated particles were investigated, highlighting the suitability of the Korsmeyer-Peppas and Higuchi models. Assessing the stability of the encapsulated powder under varying temperatures and humidities revealed degradation rates, half-life, and activation energy, with moisture equilibrium established at 4.70%, indicative of long-term stability. In conclusion, the encapsulated germinated mung bean powder demonstrates high stability, making it a promising candidate for integration into food products and functional ingredients.

The Release of Grape Pomace Phenolics from Alginate-Based Microbeads during Simulated Digestion In Vitro: The Influence of Coatings and Drying Method

Grape pomace is a byproduct of wineries and a sustainable source of bioactive phenolic compounds. Encapsulation of phenolics with a well-chosen coating may be a promising means of delivering them to the intestine, where they can then be absorbed and exert their health-promoting properties, including antioxidant, anti-inflammatory, anticancer, cardioprotective, and antimicrobial effects. Ionic gelation of grape pomace extract with natural coatings (sodium alginate and its combination with maltodextrins, gelatin, chitosan, gums Tragacanth and Arabic) was performed, and the resulting hydrogel microbeads were then air-, vacuum-, and freeze-dried to prevent spoilage. Freeze-drying showed advantages in preserving the geometrical parameters and morphology of the microbeads compared to other drying techniques. A good relationship was found between the physicochemical properties of the dried microbeads and the in vitro release of phenolics. Freeze-dried microbeads showed the highest cumulative release of phenols in the intestinal phase (23.65-43.27 mgGAE/gMB), while the most suitable release dynamics in vitro were observed for alginate-based microbeads in combination with gelatin, gum Arabic, and 1.5% (w/v) chitosan. The results highlight the importance of developing encapsulated formulations containing a natural source of bioactive compounds that can be used in various functional foods and pharmaceutical products.

Microencapsulation of Chilean Papaya Waste Extract and Its Impact on Physicochemical and Bioactive Properties

The microencapsulation of bioactive extracts of Chilean papaya waste, including both seeds and skin, was investigated. Papaya waste extract microcapsules utilizing maltodextrin at 10% (MD10), 20% (MD20), and 30% (MD30) (w/v) as the wall material through the freeze-drying process were obtained, and subsequently their physicochemical, antioxidant, and antimicrobial properties were evaluated. The TPC efficiency and yield values achieved were more than 60% for the microencapsulated seed and skin extracts, respectively. The best results for phenolic and antioxidant compounds were found in the microencapsulated seed extract with MD20, with a value of 44.20 ± 3.32 EAG/g DW for total phenols and an antioxidant capacity of 12.0 ± 0.32 mol ET/g DW for the DPPH and 236.3 ± 4.1 mol ET/g DW for the FRAP assay. In addition, the seed and skin samples reduced ROS generation in H2O2-treated Hek293 cells. In terms of antimicrobial activity, values ranging from 7 to 15 mm of inhibitory halos were found, with the maximum value corresponding to the inhibition of S. aureus, for both microencapsulated extracts. Therefore, the successful microencapsulation of the waste bioactive extracts (seed and skin) with the demonstrated antimicrobial and antioxidant properties highlight the bioactivity from Chilean papaya waste resources.

Effects of Maltodextrin and Gum Arabic Composition on the Physical and Antioxidant Activities of Dewaxed Stingless Bee Cerumen

BACKGROUND

Cerumen is a mixture of beeswax and plant resin made by stingless bees. It has antimicrobial and antioxidant properties and is often used in biological and therapeutic treatments. However, its adhesive characteristic makes cerumen challenging to process into powder.

METHODS

This study investigated the physical characteristics and antioxidant activity of the encapsulated freeze-dried dewaxed cerumen of Tetragonula laevicpes. The combination of coating materials at concentrations of 20%, 30% and 40% and carrier ratios of maltodextrin to gum arabic of 9:1, 5:5 and 3:7 were used to encapsulate dewaxed cerumen when freeze-dried; the control was maltodextrin at a concentration of 31.25%.

RESULTS

All carrier matrices showed high yields of >80% and similar powder characteristics of low moisture content, low water activity, high glass transition temperature and water dispersibility. Overall, antioxidant activities ranged from 69-80%, while the encapsulation efficiency of total phenolic content ranged from 46-68%. All carrier matrices show higher antioxidant activities than 31.25% maltodextrin, with the lowest antioxidant at 57%.

CONCLUSIONS

The carrier ratio of 5:5 resulted in better physical properties and retained 68% of polyphenolic activity in powders.

Cryopreservation of bioflavonoid-rich plant sources and bioflavonoid-microcapsules: emerging technologies for preserving bioactivity and enhancing nutraceutical applications

Bioflavonoids are natural polyphenolic secondary metabolites that are medicinal. These compounds possess antitumor, cardioprotective, anti-inflammatory, antimicrobial, antiviral, and anti-psoriasis properties to mention a few. Plant species that contain bioflavonoids should be preserved as such. Also, the bioactivity of the bioflavonoids as neutraceutical compounds is compromised following extraction due to their sensitivity to environmental factors like light, pH, and temperature. In other words, the bioflavonoids' shelf-life is affected. Scientists noticed that bioflavonoids have low solubility properties, poor absorption, and low bioavailability following consumption. Researchers came up with methods to encapsulate bioflavonoids in order to circumvent the challenges above and also to mask the unpleasant order these chemicals may have. Besides, scientists cryopreserve plant species that contain bioflavonoids. In this review, we discuss cryopreservation and bioflavonoid microencapsulation focusing mainly on vitrification, slow freezing, and freeze-drying microencapsulation techniques. In addition, we highlight bioflavonoid extraction techniques, medicinal properties, challenges, and future perspectives of cryopreservation and microencapsulation of bioflavonoids. Regardless of the uniqueness of cryopreservation and microencapsulation as methods to preserve bioflavonoid sources and bioflavonoids' bioactivity, there are challenges reported. Freeze-drying technology is costly. Cryoprotectants damage the integrity of plant cells, to say the least. Researchers are working very hard to overcome these challenges. Encapsulating bioflavonoids via coaxial electrospray and then cryopreserving the micro/nanocapsules produced can be very interesting.

Application of Physical-Chemical Approaches for Encapsulation of Active Substances in Pharmaceutical and Food Industries

BACKGROUND

Encapsulation is a valuable method used to protect active substances and enhance their physico-chemical properties. It can also be used as protection from unpleasant scents and flavors or adverse environmental conditions.

METHODS

In this comprehensive review, we highlight the methods commonly utilized in the food and pharmaceutical industries, along with recent applications of these methods.

RESULTS

Through an analysis of numerous articles published in the last decade, we summarize the key methods and physico-chemical properties that are frequently considered with encapsulation techniques.

CONCLUSION

Encapsulation has demonstrated effectiveness and versatility in multiple industries, such as food, nutraceutical, and pharmaceuticals. Moreover, the selection of appropriate encapsulation methods is critical for the effective encapsulation of specific active compounds. Therefore, constant efforts are being made to develop novel encapsulation methods and coating materials for better encapsulation efficiency and to improve properties for specific use.

Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties

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.

Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods

Currently, demand for functional foods is increasing in the public interest in order to improve life expectations and general health. Food matrices containing probiotic microorganisms and active compounds encapsulated into carrier agents are essential in this context. Encapsulation via the lyophilisation method is widely used because oxidation reactions that affect physicochemical and nutritional food properties are usually avoided. Encapsulated functional ingredients, such as quercetin and Bacillus clausii, using two carrier agents' matrices-I [inulin (IN), lactose (L) and maltodextrin (MX)] and II [arabic (A), guar (G), and xanthan (X) gums)]-are presented in this work. A D-optimal procedure involving 59 experiments was designed to evaluate each matrix's yield, viability, and antioxidant activity (AA). Matrix I (33.3 IN:33.3 L:33.3 MX) and matrix II (33.3 A:33.3 G:33.3 X) exhibited the best yield; viability of 9.7 log10 CFU/g and 9.73 log10 CFU/g was found in matrix I (using a ratio of 33.3 IN:33.3 L:33.3 MX) and matrix II (50 G:50 X), respectively. Results for the antioxidant capacity of matrix I (100 IN:0 L:0M X) and matrix II (0 A:50 G:50 X) were 58.75 and 55.54 (DPPH* scavenging activity (10 µg/mL)), respectively. Synergy between matrices I and II with use of 100IN:0L:OMX and 0A:50G:50X resulted in 55.4 log10 CFU/g viability values; the antioxidant capacity was 9. 52 (DPPH* scavenging activity (10 µg/mL). The present work proposes use of a carrier agent mixture to produce a functional ingredient with antioxidant and probiotic properties that exceed the minimum viability, 6.0 log10 CFU/g, recommended by the FAO/WHO (2002) to be probiotic, and that contributes to the recommended daily quercetin intake of 10-16 mg/day or inulin intake of 10-20 g/day and dietary fibre intake of 25-38 g per day.

Polysaccharide-based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities

Bioactive food compounds, such as lycopene, curcumin, phytosterols, and resveratrol, have received great attention due to their potential health benefits. However, these bioactive compounds (BCs) have poor chemical stability during processing and low bioavailability after consumption. Several delivery systems have been proposed for enhancing their stability and bioavailability. Among these methods, porous biopolymers have emerged as alternative encapsulation materials, as they have superior properties like high surface area, porosity, and tunable surface chemistry to entrap BCs. This reduces the crystallinity (especially for the lipophilic ones) and particle size, and in turn, increases solubilization and bioavailability. Also, loading BCs into the porous matrix can protect them against environmental stresses such as light, heat, oxygen, and pH. This review introduces polysaccharide-based porous biopolymers for improving the bioaccessibility/bioavailability of bioactive food compounds and discusses their recent applications in the food industry. First, bioaccessibility and bioavailability are described with a special emphasis on the factors affecting them. Then, porous biopolymer fabrication methods, including supercritical carbon dioxide (SC-CO₂ ) drying, freeze-drying, and electrospinning and electrospraying, are thoroughly discussed. Finally, common polysaccharide-based biopolymers (i.e., starch, nanocellulose, alginate, and pectin) used for generating porous materials are reviewed, and their current and potential future food applications are critically discussed.

Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability

Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.

Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques

Polyphenols have received great attention as important phytochemicals beneficial for human health. They have a protective effect against cardiovascular disease, obesity, cancer and diabetes. The utilization of polyphenols as natural antioxidants, functional ingredients and supplements is limited due to their low stability caused by environmental and processing conditions, such as heat, light, oxygen, pH, enzymes and so forth. These disadvantages are overcome by the encapsulation of polyphenols by different methods in the presence of polyphenolic carriers. Different encapsulation technologies have been established with the purpose of decreasing polyphenol sensitivity and the creation of more efficient delivery systems. Among them, spray-drying and freeze-drying are the most common methods for polyphenol encapsulation. This review will provide an overview of scientific studies in which polyphenols from different sources were encapsulated using these two drying methods, as well as the impact of different polysaccharides used as carriers for encapsulation.

Microparticulate and nanotechnology mediated drug delivery system for the delivery of herbal extracts

There has been a growing interest in the scientific community to explore the complete potential of phytoconstituents, herbal or plant-based ingredients owing to a range of benefits they bring along. The herbal plants accommodate many phytoconstituents that are responsible for various activities such as anti-oxidant, antimicrobial, anticancer, anti-inflammatory, anti-allergic, hepatoprotective, etc. However, these phytoconstituents are highly sensitive to several environmental and physiological factors such as pH, oxygen, heat, temperature, humidity, stomach acid, enzymes, and light. Hence, there is need for the development of a drug delivery system that can protect the phytoconstituents from both internal and external conditions. In this regard, a microparticulate drug delivery system is considered amongst the ideal choice owing to its small size, ability to protect the environment-sensitive active constituents, in achieving sustained drug delivery, targeted drug delivery, protection of the drug from physiological conditions, minimizing drug-related side effects, etc.

Impact of Freeze- and Spray-Drying Microencapsulation Techniques on β-Glucan Powder Biological Activity: A Comparative Study

The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of β-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially β-glucan powder (Pleurotus ostreatus) using maltodextrin as a carrier. Morphology (scanning electron microscopy- SEM), yield, moisture content (MC), and water activity (aw) were also evaluated in the samples. Our examinations revealed significant structural differences between powders microencapsulated by the drying methods. As compared to non-encapsulated powder, the SD powder with yield of 44.38 ± 0.55% exhibited more reduced (p < 0.05) values for aw (0.456 ± 0.001) and MC (8.90 ± 0.44%) than the FD one (yield: 27.97 ± 0.33%; aw: 0.506 ± 0.002; MC: 11.30 ± 0.28%). In addition, the highest values for β-glucan content (72.39 ± 0.38%), TPC (3.40 ± 0.17 mg GAE/g), and TFC (3.07 ± 0.29 mg QE/g) have been detected in the SD powder. Our results allow for the conclusion that the SD microencapsulation method using maltodextrin seems to be more powerful in terms of the β-glucan powder yield and its contents of β-glucan, TP, and TF as compared to the FD technique.

Encapsulation of bioactive compounds extracted from Cucurbita moschata pumpkin waste: The multi-objective optimization study

AIM

Artificial neural network (ANN) development to find optimal carriers (pea protein-P, maltodextrin-M, and inulin-I) mixture for encapsulation of pumpkin waste bioactives (β-carotene and phenolics).

METHODS

Freeze-drying encapsulation and encapsulates characterisation in terms of bioactives contents and encapsulation efficiencies, water activity, hygroscopicity, densities, flowability, cohesiveness, particle size (laser diffraction), solubility, color (CIELab), morphological (SEM), stability and release properties.

RESULTS

Optimal encapsulates, OE-T (with highest total bioactives contents; P, M, and I of 53.9, 46.1, and 0%w/w) and OE-EE (with highest bioactives encapsulation efficiencies; P, M, and I of 45.5, 32.0, and 22.5%w/w) had particle diameters of 94.561 ± 1.341µm and 90.206 ± 0.571µm, span of 1.777 ± 0.094 and 1.588 ± 0.089, highest release at pH 7.4 of phenolics of 71.03%w/w after 72h and 66.22%w/w after 48h, and β-carotene of 43.67%w/w after 8h and 48.62%w/w after 6h, respectively.

CONCLUSION

ANN model for prediction of encapsulates' preparation, showed good anticipation properties (with gained determination coefficients of 1.000).

Influence of Technological Factors on the Quality of Chitosan Microcapsules with Boswellia serata L. Essential Oil

Essential oils contain many volatile compounds that are not stable and lose their pharmacological effect when exposed to the environment. The aim of this study is to protect Boswellia serrata L. essential oil from environmental factors by encapsulation and determine the influence of chitosan concentration and types (2%, 4%; medium and high molecular weights), essential oil concentration, different emulsifiers (Tween and Span), and technological factors (stirring time, launch height, drip rate) on the physical parameters, morphology, texture, and other parameters of the generated gels, emulsions, and microcapsules. For the first time, Boswellia serrata L. essential oil microcapsules with chitosan were prepared by coacervation. Hardness, consistency, stickiness, viscosity, and pH of chitosan gels were tested. Freshly obtained microcapsules were examined for moisture, hardness, resistance to compression, size, and morphology. Results show that different molecular weights and concentrations of chitosan affected gel hardness, consistency, stickiness, viscosity, mobility, and adhesion. An increase in chitosan concentration from 2% to 4% significantly changed the appearance of the microcapsules. It was found that spherical microcapsules were formed when using MMW and HMW 80/1000 chitosan. Chitosan molecular weight, concentration, essential oil concentration, and stirring time all had an impact on the hardness of the microcapsules and their resistance to compression.

Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder

In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L *, a *, and b * values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035-3,271 cm-1) and MD (930-3,220 cm-1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.

Effect of crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation

The crosslinking and drying method of microcapsules prepared by complex coacervation has been investigated in order to reach a better control of the oxidative stability of final powder product. Methyl...

Enhancing Phenolic Content of Medicinal Aromatic Plants Extracts-Biofunctional Foods Preparation

In this study, the assessment of TPC and antioxidant activity enhancement of medicinal and aromatic plant (MAP) aqueous extracts using natural sweeteners or encapsulation materials was carried out. MAP extracts fortified with polyphenols were used to produce biofunctional chocolate bites. Honey or erythritol added to Melissa officinalis concentrated aqueous extracts exhibited TPC at 19.53 mg GAE/mL and 18.24 mg GAE/mL, respectively, and DPPH radical scavenging activity greater than 82%, comparing to its non-concentrated aqueous extract (3.74 mg GAE/mL and 72.9%, respectively). Honey added to MAP concentrated aqueous extract mixtures presented up to twofold higher TPC compared to M. officinalis concentrated aqueous extracts with honey. Chocolate bites with MAP concentrated aqueous extract mixtures and honey exhibited TPC and DPPH radical scavenging activity at 29.48 mg GAE/g chocolate and 93.7%, respectively. The addition of gum arabic or inulin in MAP concentrated aqueous extract mixtures increased the TPC up to 12-fold (40.37 mg GAE/mL and 34.14 mg GAE/mL, respectively) compared to its non-concentrated aqueous extracts (3.38 mg GAE/mL), whereas DPPH radical scavenging activity approached 99.5%. Honey incorporation as a sweetener and polyphenolic compound encapsulation in gum arabic can lead to the production of biofunctional foods with elevated cytoprotective action without compromising their organoleptic attributes.

Physicochemical and Functional Characterization of Newly Designed Biopolymeric-Based Encapsulates with Probiotic Culture and Charantin

The identification of novel sources of synbiotic agents with desirable functionality is an emerging concept. In the present study, novel encapsulates containing probiotic L. acidophilus LA-05^® (LA) and Charantin (CT) were produced by freeze-drying technique using pure Whey Protein Isolate (WPI), pure Maltodextrin (MD), and their combination (WPI + MD) in 1:1 core ratio, respectively. The obtained microparticles, namely WPI + LA + CT, MD + LA + CT, and WPI + MD + LA + CT were tested for their physicochemical properties. Among all formulations, combined carriers (WPI + MD) exhibited the highest encapsulation yields for LA (98%) and CT (75%). Microparticles showed a mean d (4, 3) ranging from 50.393 ± 1.26 to 68.412 ± 3.22 μm. The Scanning Electron Microscopy revealed uniformly amorphous and glass-like structures, with a noticeably reduced porosity when materials were combined. In addition, Fourier Transform Infrared spectroscopy highlighted the formation of strong hydrogen bonds supporting the interactions between the carrier materials (WPI and MD) and CT. In addition, the thermal stability of the combined WPI + MD was superior to that of pure WPI and pure MD, as depicted by the Thermogravimetric and Differential Scanning Calorimetry analysis. More interestingly, co-encapsulation with CT enhanced LA viability (8.91 ± 0.3 log CFU/g) and Cells Surface Hydrophobicity (82%) in vitro, in a prebiotic-like manner. Correspondingly, CT content was heightened when co-encapsulated with LA. Besides, WPI + MD + LA + CT microparticles exhibited higher antioxidant activity (79%), α-amylase inhibitory activity (83%), and lipase inhibitory activity (68%) than single carrier ones. Furthermore, LA viable count (7.95 ± 0.1 log CFU/g) and CT content (78%) were the highest in the blended carrier materials after 30 days of storage at 4 °C. Synbiotic microparticle WPI + MD + LA + CT represents an effective and promising approach for the co-delivery of probiotic culture and bioactive compounds in the digestive tract, with enhanced functionality and storage properties.

Valorization of Tomato Waste as a Source of Carotenoids

Fast-accumulating scientific evidence from many studies has revealed that fruits and vegetables are the main source of bioactive compounds; in most cases, wastes and byproducts generated by the food processing industry present similar or a higher content of antioxidant compounds. In recent years, the ever-growing amount of agricultural and food wastes has raised serious concerns from an environmental point of view. Therefore, there is an increasing interest in finding new ways for their processing toward safely upgrading these wastes for recovering high-value-added products with a sustainable approach. Among food waste, the abundance of bioactive compounds in byproducts derived from tomato suggests possibility of utilizing them as a low-cost source of antioxidants as functional ingredients. This contribution gives an overview of latest studies on the extraction methods of carotenoids from tomato waste, along with an evaluation of their antioxidant activity, as well as their industrial applications.

Ophthalmic In Situ Gels with Balsam Poplar Buds Extract: Formulation, Rheological Characterization, and Quality Evaluation

Balsam poplar buds are a raw material with a high content of polyphenols. Various polyphenols are known for their anti-inflammatory and antioxidant properties. In this study, an aqueous extract of balsam poplar buds was prepared in order to use environmentally friendly and non-aggressive solvents. The aqueous extract was lyophilized, and a 1% aqueous solution of lyophilized balsam poplar buds extract (L1) was prepared. L1 solution was used as a source of polyphenols for the production of ophthalmic in situ gels, so as to develop a product featuring antioxidant properties. Poloxamer 407 (P407) and hydroxypropyl methylcellulose (HPMC) were selected as gelling agents for the in situ gels. In order to select the formulations with the best conditions of use, formulations of different polymer concentrations (P407—10%, 12%, 15%; HPMC—0.5%, 0.75%) were prepared, choosing the same amount of the active polyphenol source L1. The physicochemical properties, rheological parameters, stability, and irritant effect on the rabbit corneal cell line (SIRC) were evaluated. Formulations in which P407 and HMPC concentrations were 10/0.75% and 12%/0.75% reached a gelation point close to the ocular surface temperature; the gels remained stable for 30 days and did not cause an irritant effect on the SIRC cell line.

Development of Innovative Chewable Gel Tablets Containing Nutmeg Essential Oil Microcapsules and Their Physical Properties Evaluation

Chewable gel tablets are a dosed pharmaceutical form, which can have an active substance, pharmacological effect, or value of nutrition. The texture of these tablets is soft, springy, flexible, and elastic—this is influenced by the chosen ingredients. The aim of this study was to prepare chewable gel tablets with nutmeg essential oil-loaded microcapsules and determine the volatile compounds released from this pharmaceutical form. Gel tablets were prepared by using gelatin as basis, nutmeg essential oil as active compound, and natural ingredients: thyme-sugar syrup, thyme extract, and citric acid as taste and color additives. Texture properties were measured by a texture analyzer. The release of volatile compounds from nutmeg essential oil and gel tablets were analyzed by headspace-gas chromatography with mass spectroscopy in control and artificial saliva conditions in vitro. Nutmeg essential oil microcapsules had influence on the gel tablet’s physical properties (p < 0.05, by comparing tablets without glycerol and relative sample with glycerol); glycerol protects the tablets from the formation of sugar crystals on top and keeps good physical parameters (p < 0.05). A total of 12 volatile compounds were identified in nutmeg essential oil, and the six compounds with the highest amounts were selected as controls. Gel tablets prolong the release time of volatile compounds and reduce the amount of the compounds compared to the microcapsules (p < 0.05).

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and an orbital shaker at a fixed temperature of 50 °C, thereby obtaining a yield of the total phenolic content of 5.91 mg GAE/g. The bioactive compounds identified in the by-product were flavonoids, alkaloids, and lignan (-) Podophyllotoxin. The total phenolic content (TPC), antioxidant activity, and shelf-life stability of fresh and microencapsulated TPC were analyzed. This experiment's optimal microencapsulation can be obtained with a ratio of 0.6% maltodextrin (MD)/9.423% gum arabic (GA). Sugarcane bagasse showed high antioxidant activities, which remained stable after 30 days of storage and antimicrobial properties against E. coli, B. cereus, S. aureus, and the modified yeast SGS1. The TPC of the microencapsulated SCB extracts was not affected (p > 0.05) by time or storage temperature due to the combination of MD and GA as encapsulating agents. The antioxidant and antimicrobial capacities of sugarcane bagasse extracts showed their potential use as a source of bioactive compounds for further use as a food additive or nutraceutical. The results are a first step in encapsulating phenolic compounds from SCB as a promising source of antioxidant agents and ultimately a novel resource for functional foods.

Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

RESEARCH BACKGROUND

C-phycocyanin (C-PC), a water-soluble blue pigment, was extracted from microalgae Arthrospira sp. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH and oxygen; therefore, applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying the heat-sensitive pigment.

EXPERIMENTAL APPROACH

C-phycocyanin was extracted from Arthrospira platensis. C-PC microcapsules were modified by freeze-drying, with maltodextrin and gum Arabic used as microencapsulation wall materials at different fractions from 0 to 100%. The physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution of the produced powders were evaluated. Thermal stability and antioxidant activity of freeze-dried microencapsulated C-PC powders were also assessed.

RESULTS AND CONCLUSIONS

Freeze-dried microencapsulated C-PC powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99%. At higher gum Arabic mass fraction, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC to those without microencapsulation. Freeze-dried microencapsulated C-PC powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties.

NOVELTY AND SCIENTIFIC CONTRIBUTION

This study demonstrates that the freeze-dried microencapsulated C-PC powders have pigment stability with antioxidant properties and are resistant to high temperatures. Therefore, they may have a potential for the development of microencapsulated C-PC as a functional ingredient with improved colour and bioactive properties. Such a product can be applied in food, cosmetic, biotechnology and nutraceutical industries.

New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features

Andean blueberry (Vaccinium meridionale Swartz) fruits are an underutilized source of anthocyanins and other valuable bioactive phytochemicals. The purpose of this work was to obtain Andean blueberry juice powders via freeze-drying processing and evaluate the effect of maltodextrin as a drying aid on their physicochemical, technological, microstructural, and bioactive characteristics. Andean blueberry juices were mixed with variable proportions of maltodextrin (20–50%); freeze-dried; and characterized in terms of their tristimulus color, Fourier transform infrared spectra (FTIR), moisture content, water activity, morphology, water solubility, flow properties, total polyphenols and anthocyanins content, and DPPH^•-scavenging capacity. The powders obtained presented suitable characteristics in terms of their water activity (<0.5), solubility (>90%), and bioactive compound recovery (>70% for total phenolics, and >60% for total monomeric anthocyanins), with antioxidant activities up to 4 mg equivalent of gallic acid/g of dry matter. Although an increased content of maltodextrin resulted in lower concentrations of phytochemicals, as expected, it also favored an increased % recovery (over 90% of total phenolics at the highest maltodextrin proportion) and improved their flow properties. Freeze-dried juice powders are a potential alternative for the stabilization and value addition of this fruit as a new source of functionality for processed foods.