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Quinoa protein isolate-gum Arabic coacervates (QPI-GA coacervates) was cross-linked with sodium tripolyphosphate (STPP) to enhance their physicochemical properties. The optimum concentration of STPP for cross-linking was determined experimentally to be 0.2 g/g of QPI-GA mixture. After cross-linking, QPI-GA coacervates changed to the more ordered structure, and showed higher pH, ionic, and thermal stability. The STPP cross-linked coacervates were used as wall materials for Sichuan pepper essential oil (SPEO) encapsulation with encapsulation efficiency of 87.25 %. Compared with uncross-linked microcapsules, cross-linked microcapsules showed higher SPEO retention at high temperature, different pH, and high ionic concentration. Meanwhile, STPP cross-linked microcapsules improved the stability of SPEO during oral and gastric digestion as indicated by the lower SPEO release, which guaranteed the higher release and absorption in intestinal digestion of SPEO. Consequently, STPP cross-linked QPI-GA coacervates can be an ideal carrier for flavors or active ingredients, protecting them against harsh environment conditions during food processing and digestion.

Heat shock and hygroscopicity are two main factors that resulted in low viability of probiotics in spray-dried microcapsules during storage. Hydrophobic polyester shellac was combined with whey protein isolate (WPI) to solve this problem. The results suggested that although the survival rate after drying decreased from 20.63% to 0.01% with increased shellac to WPI ratio, the 1:1 shellac-WPI provided the best protection among all samples during storage. The consistence between moisture-adsorption-isotherm and bacterial inactivation constants confirmed the moisture barrier effect of shellac under moderate humidity. Single-droplet drying and differential scanning calorimeter revealed that shellac addition reduced the drying rate and glass transition temperature of microcapsules, which in turn decreased the membrane integrity and growth capability of the probiotics after drying. This study revealed the dual effect of hydrophobic material on instant and long-term survival of spray-dried probiotic microcapsules, which provided new sight to the design of composite wall materials.

Citral is one of the most important aromatic ingredients in foods and beverages for its distinct lemon-like odor. However, the fast evaporation and oxidation limit these applications. Herein, citral microcapsules were constructed by tannic acid-Fe

As a drug carrier, starch-based microparticle (SMP) has attracted widespread attention. However, because SMP is commonly formed in aqueous media, it is facing the challenge of encapsulation of hydrophobic bioactive. Here, we present an effective method for encapsulating fucoxanthin (Fx), a model hydrophobic bioactive, within SMP formed by self-assembly of short-chain glucans (SCG), using zein nanoparticles as intermediate vectors. SMP exhibited higher encapsulation efficiency to chitosan-coated Fx-zein nanoparticles (∼91%) at a given concentration of 50 μg/mL compared to soybean polysaccharide-coated ones. Fx in SMP was found to be more stable against UV radiation-induced degradation and FeCl

Eleven anthocyanins in the blueberry anthocyanins powders (BAP) were identified and quantified by HPLC-DAD-ESI-MS. BAP microcapsules (MBAP) were produced by spray drying using high methyl pectin (HMP) combined with whey protein isolates (WPI) or soy protein isolates (SPI) in different proportions as wall materials. Generally, SPI/HMP combination was more efficient in increasing the encapsulation efficiency and T

In this work, the ammonium formate version of the QuEChERS method has been applied for the first time to the extraction of a group of nine phthalic acid esters and one adipate from three types of coffee (maximum intensity, intermediate intensity and decaffeinated) prepared from coffee capsules, using gas chromatography coupled to mass spectrometry for analytes separation and determination. Matrix-matched calibration showed good linearity with determination coefficients (R

In the present study, in order to establish a triggerable system of core-shell structure, oregano essential oil (OEO) loaded microcapsules by chitosan-decorated titanium dioxide (TiO

Aiming at enhancing the biosensing detection of histamine in foods at high temperature, we developed a thermoregulatory biosensor based on diamine oxidase-immobilized phase-change microcapsules consisting of an n-docosane core, a TiO

Anthocyanin-rich extracts derived from the bran of a select Thai black rice cultivar, Leum Pua, were encapsulated by spray drying. In this microencapsulation method, twelve wall materials comprising maltodextrin (M), gum arabic (G), whey protein isolate (W), and their combinations were employed. For comparison, an ionic gelation method was employed using alginate-whey protein isolate (AL-W) as a wall material. Thirteen microcapsules were analysed by scanning electron microscopy, and their encapsulation efficiencies were almost 100%, except for that of the W (83%). M (88%) and its combination with W exhibited the best anthocyanin retention, while pure W contained the highest amount of total phenolic compounds and antioxidant activity. An in vitro digestion study using simulated gastrointestinal fluids revealed the highest released total phenolic content and antioxidant activity of the intestinal fluids when the microcapsule was spray-dried with pure W.

The aim of the present study is to encapsulate structured lipids (SLs) by complex coacervation of gelatin and gum arabic with or without using transglutaminase enzymes and to develop a functional kefir product via the addition of encapsulated SLs in the form of suspension and freeze-dried coacervates. Encapsulated SLs were evaluated for their oxidative stability during 30 days of cold storage. The data showed that coacervate solutions were more sensitive to lipid oxidation compared to freeze-dried capsules. Traditionally produced kefir samples that were fortified with complex coacervation products were stored for 10 days at 4 °C. The pH values of the samples decreased, whereas titratable acidity consistently increased during the storage period. Moreover, an in vitro controlled release study was conducted with a fortified kefir sample containing freeze-dried capsules. According to the results, kefir had no significant matrix effect on oil release from the freeze-dried capsules (p > 0.05).

The oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules were studied by Electron Spin Resonance (ESR). Electrosprayed capsules with dextran as main biopolymer showed a significantly faster broadening (ΔHpp) of 16-doxyl-stearate ESR spectrum when compared to glucose syrup capsules. This finding indicates a higher oxygen permeability of dextran capsules than glucose syrup capsules, which is explained by a reduced average free volume in the glucose syrup matrix than in the dextran shell. Moreover, glucose syrup capsules showed a significantly lower increase in the peak-to-peak amplitude of N-tert-butyl-α-phenylnitrone (PBN) ESR spectrum during storage when compared to dextran capsules. This implies a higher oxidative stability of glucose syrup capsules than dextran capsules, which correlated well with the lower oxygen permeability of the former. These results indicated the importance of the oxygen barrier properties of the wall materials when encapsulating long chain omega-3 polyunsaturated fatty acids by electrospraying.

2-Acetyl-1-pyrroline (2AP) is a popular yet highly unstable aroma compound, which limits its commercial use as a flavoring ingredient. The stability and application of spray-chilled paraffin-coated microcapsules of 2AP zinc chloride complex (2AP-ZnCl2) were investigated in this study. 2AP-ZnCl2 microcapsules (0.081% (w/w) 2AP loading) and unprotected 2AP-ZnCl2 complex were subjected to ambient storage at four different relative humidities (RH; ∼0%, ∼22.5%, ∼43.2% and ∼100%). The results showed that the microcapsules had significantly greater 2AP stability compared with the unprotected complex under all storage conditions studied. A flavor application study using instant rice was also performed to validate the potential effectiveness of using 2AP-ZnCl2 microcapsules as a flavoring agent. Full 2AP recovery was achieved after the cooking process, where the controlled release function of the microcapsules was clearly exhibited. The results demonstrated that microencapsulation of 2AP-ZnCl2 allows for more flexible handling/storage practices and has potential for application by the flavor industry.

The aim of this study was to investigate the physicochemical, morphological, and gastrointestinal release properties of an anthocyanin-rich extract of grapes in alginate and pectin beads as carriers; the effects of ultrasonic gelation combined with emulsification were also investigated. In general, the alginate beads showed smaller size and more regular shape compared to pectin. The effect of emulsification combined with ionic gelation was more pronounced in the alginate beads and resulted in higher retention of anthocyanins, higher antioxidant capacity, and also allowed the best release profile during intestinal digestion. Thus, the simultaneous strategy could be an interesting delivery system and enhance the release of anthocyanins, providing an opportunity for the development of ingredients with different bioactive properties.

In order to lower the nitrite content in prepared vegetable dishes (PVDs) within a week, microcapsules loaded with garlic essential oils (GEO) were prepared using modified chitosan (CS) with different mass ratios of gallic acid (GA) to CS, and their physicochemical properties were determined. The effects of GEO alone and of microcapsules made using native CS and GA-CS (GA-grafted CS) with the highest conjugation degree on the nitrite content in PVD

Three different proteinaceous biopolymers, namely, egg white protein (EWP), soy protein isolate (SPI) and corn protein isolate (CPI) were used as protective shell materials to encapsulate micronutrients via an ultrasonic encapsulation technique. It was found that the physicochemical properties of the three protein-based matrices, including surface/total thiol (-SH) content, surface activity and denaturation temperature were the key factors that influenced the shell formation and stability. The EWP and CPI-shelled microcapsules reduced the degradation of the encapsulated vitamins by 20% and 40% after exposure to heating and UV-light irradiation. A double emulsion technique was further developed to co-encapsulate both oil- (vitamin A and D) and water-soluble (vitamin B, C and minerals) micronutrients. In-vitro digestion study showed that the proteinaceous microcapsules enable a sustained release of micronutrients, demonstrating their potential for food fortification applications.

Encapsulation technique was applied to improve the stability of bioactive compounds in bran extracts from Thai rice cultivars (Khao Dawk Mali 105, Kiaw Ngu, Hom Nil, and Leum Pua), using three carriers including gelatin, gum Arabic, and the mixture of gelatin and gum Arabic. The microcapsules obtained using gelatin provided a higher production yield of 76.08, 85.63, 85.63 and 85.59%, respectively. A greater encapsulation efficiency was also observed in the extracts encapsulated with gelatin (93.45, 95.91, 91.19 and 95.09%, respectively). After simulated gastric and intestinal digestion, the microcapsules formed by using gelatin exhibited the higher release of bioactive compounds and antioxidant activity than unencapsulated extracts. However, the extracts encapsulated using gelatin and gum Arabic complex yielded the lowest release of bioactive compounds and their antioxidant activity after simulated digestion. The overall results showed that gelatin was an appropriate carrier that could protect bioactive compounds from the digestion conditions.

Overcoming harsh gastric environment is still a challenging to bioactive proteins, microencapsulation provides one strategy in designing this protection barrier. In this work, bovine serum albumin and ovalbumin were chosen as model proteins, while polylysine-alginate complex was fabricated for microencapsulation purpose. Both of the protein-loaded microcapsules had regular internal microstructures. The model protein’s embedding increased the thermal stability of the microcapsules. Both of the protein-loaded microcapsules had a slow release rate in simulated gastric fluids (pH 3.0), while a sustained release profile in simulated intestinal fluids (pH 6.4), indicating an excellent tolerance to the acidic gastric environment. The microencapsulation process was mild and had no influence on the protein’s molecular weight, while a slight peak shifting occurred in the secondary structure of the released proteins. The developed microcapsules could be explored as a kind of vehicle for bioactive proteins applied in functional foods, health care products and medical formulations.

Orange production is constantly growing. The main orange by-product, the orange peel, is a usable source of essential oils with a lot of health benefits. Because of that, it is important to find the best recovery and encapsulation techniques in order to get the best bioavailability for human and to ensure the highest quality for food applications. Thus, the aim of this work is to summarize the complete process needed to obtain orange essential oil, from the pre-treatments to the encapsulation steps, carried out in the last years. This review is focused on the comparison of new and more innovative techniques in front of the most conventional ones used for extracting and encapsulating the orange essential oil.

Aiming the simplification of the production of chitosan nanoparticles as an encapsulating material, the primary approach of this study was to investigate the extraction of active compounds from acerola-pulp by-products directly in chitosan solution by using tip sonication. The results have shown that chitosan solution can be used as a good solvent, mainly for total phenolic compounds (TPC) extraction (1792.7 mg/100 g of dry by-product). The extract was submitted to ionic gelation process using, as counter-ion, the sodium tripolyphosphate to form loaded nanoparticles with TPC. The suspension was applied as protective coatings on the guavas. The nanoengineered coatings provided an effective barrier that delayed the maturation and maintained the green pigmentation for longer periods along with good firmness. To the best of our knowledge, this was the first study that uses chitosan solution as extraction solvent of TPC from food byproducts in order to facilitate the encapsulation process.

In this study, a soluble complex formed between 0.5% (w/v) heated whey protein isolate (HWPI) and 5% (w/v) octenyl succinic anhydride (OSA)-modified starch at pH 4.5 was used to encapsulate β-carotene for improving its solubility and stability. The apparent aqueous solubility of β-carotene was increased markedly (264.05 ± 72.53 μg/mL) after encapsulation in the soluble complex. Transmission electron microscopy and scanning electron microscopy were used to evaluate the effect of the encapsulation of β-carotene on the structure of the soluble complex. Fourier transform infrared spectroscopy showed that the characteristic peaks of β-carotene disappeared in the soluble complex, suggesting that β-carotene may have been encapsulated into the soluble complex via hydrophobic interactions. X-ray diffraction indicated that the β-carotene was in an amorphous form within the soluble complex. An accelerated stability test showed that the soluble complex could effectively improve the chemical stability of β-carotene during long-term storage under low pH conditions.

Protein colloid crystals are considered as high porous soft materials, presenting great potentials in nutrients and drug encapsulation, but protein crystal fabrication usually needs precipitant and high protein concentration. Herein, an easy implemented approach was reported for the construction of protein colloid crystals in diluted solution with shimp ferritin as building blocks by taking advantage of the strength of multiple intermolecular arginine-arginine interactions. The X-ray single-crystal structure reveals that a group of exquisite arginine-arginine interactions between two neighboring ferritin enable them self-assembly into long-range ordered protein soft materials. The arginine-arginine interactions mediate crystal generation favored at pH 9.5 with 200 mM NaCl, and the resulting colloid crystals exhibit high thermal stability (90 °C for 30 min). Importantly, the interglobular cavity in colloid crystals is three times larger in volume than that of intrinsic ferritin cavity in each unit cell, which can be used for molecular encapsulation.

The effects of mulberry anthocyanins (MAs) on the digestibility of whey proteins (WP) in freshly-prepared and stored energy balls were studied. Results showed that MAs increased digestibility of the energy balls by increasing their hydrolysis-degree, soluble peptides-fractions, and decreasing their particle's size and agglomeration. To understand the mechanism of the promoting and/or inhibiting digestive effects of MAs, secondary structure alterations and binding of WP-MAs-mixtures were therefore measured. Results revealed that MAs could noncovalently/covalently interact with WP and form WP-MAs-adducts. This interaction seemed to be responsible for the alterations in the secondary structure of WP which could promote the digestibility of the energy balls subsequently. MAs also partially unfolded the structure of digested-WP through fluctuating their α-helix and β-sheet. It was concluded that the unfolding in WP-structure induced by MAs-interactions might increase accessibility of the peptide bonds to the digestive enzymes and consequentially facilitate the protein's digestibility in the energy balls.

The by-product generated after ergosterol extraction from mushrooms (A. bisporus) is rich in polysaccharides (β-glucans) and proteins. The usefulness of this mushroom's by-product (MC) in oil microencapsulation by spray drying was evaluated partially replacing maltodextrin (13.5% w/w dry matter) and totally substituting Tween®20 with MC. Ergosterol was investigated as antioxidant. Non-Newtonian stable emulsions with mono-modal droplet size distributions were obtained with MC. Oil encapsulation efficiency was high (≥89%) and oil within microcapsules containing MC exhibited higher (p 0.05) oxidative stability during spray drying. Powders containing MC exhibited larger particles (d

There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was to formulate mayonnaises containing microencapsulated chia seeds oil, pumpkin seeds oil or baru oil. Micrometric particles with high encapsulation efficiency were produced and thermal analyses indicated an increased thermal stability of all oils after encapsulation. Rheology studies highlighted an increase in the mayonnaise viscosity when microparticles containing chia and pumpkin seeds oil were added. Mechanical texture was not affected by the presence of microparticles in the mayonnaise in all formulations tested. Nevertheless, samples containing microcapsules up to 5%wt were not distinguished from the base-mayonnaise in the sensorial test. Overall, enriched mayonnaises were successfully produced and encapsulation was efficient in protecting oils from oxidation. Authors thank CAPES , CNPq and Fundação Araucária for the support. The authors are grateful to the Foundation for Science and Technology ( FCT , Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013) and L. Barros contract. info:eu-repo/semantics/publishedVersion

Gelatin is commonly used in food supplements and in the form of soft or hard capsules. The source of gelatins is usually from porcine and bovine, and less commonly from vegetable and fish. Nevertheless, these different origins of gelatin have much similarity in term of structures, physicochemical properties and amino acid sequences. Due to these reasons, differentiation of the source of gelatins has been very difficult. In our present study, differentiation of sources of gelatin was made possible in a simplified yet economical method. Sample was prepared using ammonium sulfate precipitation and subjected to gel electrophoresis for protein separation. We have found a fraction of proteins which is able to differentiate porcine and bovine gelatins accurately, with distinctive protein bands in SDS-PAGE at 140 kDa and 110 kDa for bovine and porcine samples, respectively. This method was verified by 13 double-blinded gelatin samples, all the 13 samples were accurately identified.

Vitamin D

Compounds present in broccoli are vulnerable to the digestive process, and encapsulation becomes an alternative for their preservation. The encapsulation of broccoli extract, by electrospraying, was performed with the purpose of evaluating the effect of in vitro simulated digestion on individual compounds and antioxidant and antihyperglycemic potentials. Each digestion fraction was evaluated by chromatography, as well as for antioxidant activity and antihyperglycemic potential. The encapsulated extract showed high encapsulation efficiency and spherical morphology. Losses in the levels of phenolic compounds and glucosinolates were found in both extracts, considering the fractions submitted to digestion. The digestion promoted an increase in the inhibition of hydroxyl, nitric oxide and α-amylase, as well as a decrease in the inhibition of α-glucosidase in both extracts, when compared to undigested fractions. Thus, the digestion affects the compounds content in both encapsulated and unencapsulated extracts. However, they still promote the control of oxidative processes and hyperglycemia.

Detailed investigations on the physicochemical and structural characterization of chlorophyll loaded microcapsules and their storage stability have not previously been conducted. Therefore, our objective was to encapsulate unstable chlorophylls using different blends of gum Arabic (GA) and maltodextrin (MD) (GA-MD ratios of 5:5, 3:7, and 0:10) by spray-drying to improve storage stability of chlorophylls. An increase in concentration of MD in wall materials was associated with lower moisture content (0.56%), higher encapsulation efficiency (77.19%), chlorophyll content (46.78 µg/g dry powder), degree of crystallinity, and thermal stability of microcapsules. Furthermore, FTIR, XRD, and DSC analyses confirmed inclusion of chlorophylls within microcapsules. The entrapment of chlorophylls within microcapsules enhanced their storage stability at all temperatures (4, 20, and 40 °C) for ten days; notably, microcapsules coated with MD alone showed the highest storage stability (94.7–97.5%). In conclusion, microencapsulation of chlorophylls using MD alone was optimal for enhancing chlorophylls’ storage stability.

Objective of this study was to recover bioactive compounds from grape pomace, and to investigate the effect of thermosonication in the rate of aqueous extraction. The best extraction for phenolics and total anthocyanins, was at 55 °C, amplitude of 40% and 6 min of treatment. The ultrasound assisted extraction showed superior results when compared to conventional extraction, extraction averages were: 11% total phenolic compounds, 25% total anthocyanins. The extract obtained by ultrasound showed higher antioxidant capacity when compared to the one obtained by conventional extraction. The alginate-Ca

The aim of the present study was to determine the impact of Saskatoon powder addition on phytochemical parameters, biological activity, and nutritional value of wheat bread. Supplementation increased phenolics content up to 72% in the bread with 6% powder content. This increase was reflected in the improved antioxidative properties of breads, especially after their supplementation with the microencapsulated additives (an increase by 93% in the bread enriched with 6% of powder covered with maltodextrin). The in vitro digestion released the antioxidative compounds, leading to higher bioaccessibility of the breads enriched with the microencapsulated powders. The highest inhibition of activities of cyclooxygenase 1 and -2, as well as amylase and glucosidase was recorded for the breads enriched with the additive microencapsulated with maltodextrin and inulin. Thus, Saskatoon berry powders, especially the microencapsulated ones, may be used as functional components in designing innovative bakery products.

Spray drying is the most commonly used encapsulation technique to stabilize sensitive bioactive compounds and sometimes enhances their performance. Vitamin B

The aim of this study was to prepare a supporting carrier, namely highly branched corn starch (HBCS), and to investigate its encapsulation property with ascorbic acid (AA). High amylose corn starch was converted into HBCS via dual enzymatic modification by successively using α-amylase and glycogen branching enzyme. The results showed that the ratio of α-1, 6 linkage of HBCS increased by 1.93%, and a short-to-medium chain length distribution with a compact branched conformation was formed, which suggested HBCS could be a potential highly branched carrier. The HBCS-AA inclusion complex was formed as confirmed by differential scanning calorimetry. The release of AA conformed to the pseudo-Fickian diffusion mechanism and followed the first-order kinetics. Meanwhile, the photostability and thermostability of the embedded AA were moderately enhanced. These findings suggest that HBCS provides new insights into the preparation of wall materials and can be potentially used to deliver AA into food systems.

Esterified astaxanthins are used as functional nutraceuticals in many food products. Unfortunately, their utilization is currently limited owing to their poor water solubility, chemical instability, and low bioavailability. In this study, esterified astaxanthin microcapsules were fabricated through electrostatic complexation of whey protein and gum arabic by adjusting the pH to 4.0. After their encapsulation, the stability of the esterified astaxanthins was effectively better than that of the oleoresin. In vitro tests revealed a 26% rate of astaxanthin release from the microcapsules, which was significantly higher than the 14.6% rate from the oleoresin (P 0.05). In vivo experiments showed that the AUC

Cashew gum and maltodextrin microcapsules containing green tea leaf extracts were made using a spray-dryer. Green tea extracts were submitted to cytotoxicity analysis and characterization of bioactive compounds. Three formulations of microcapsules were performed, which were then submitted to characterization through morphological study, particle diameter and distribution, zeta potential, Exploratory Differential Calorimetry, entrapment efficiency, dissolution test and X-ray diffraction. The extract had a high bioactive compound content and no cytotoxicity was observed. The amorphous microcapsules presented irregular shapes with a circular predominance and dentate surface, mean diameters varying from 2.50 to 3.64 μm, solubility ranging from 63% to 72.66%. Low values of microencapsulation efficiency, zeta potencial and dissolution profile were observed. The microparticles based on the dry extract of green tea present potential as a food ingredient and as a promoter of health benefits.

Novel microcapsules containing grape peel by-product extract were obtained. In this pursuit, complex coacervation of casein/pectin bioconjugate and spray-drying were combined. We have investigated the role of the dispersion feed rate (FR), drying air inlet temperature (IT) and drying air flow rate (AR) in the drying yield, microencapsulation efficiency, total polyphenols and anthocyanins contents, antioxidant activity, and morphology of the products. Also, the first-order degradation kinetics of the phytochemicals for both the extract and dried microcapsules was assessed and compared. The loss on the phytochemicals during spray-drying was attenuated in up to 88%, and the IT was the main factor affecting the particle properties. The polyphenols on the extract interacted with the polymers, influencing the assemble of the bioconjugate and the particle's features. Such microencapsulation strategy enhanced the thermal stability of the phytochemicals and rendered biocompatible and biodegradable products of which the nutraceutical and cosmeceutical application may have potential.