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The encapsulation efficiency (EE%) reflects the amount of bioactive components that can be loaded into nanoliposomes. Obtaining a suitable nanoliposome stabiliser may be the key to improving their EE%. In this study, three polyphenols were screened as stabilisers of nanoliposomes with high nisin EE%, with curcumin nanoliposomes (Cu-NLs) exhibiting the best performance (EE% = 95.94%). Characterizations of particle size, PDI and zeta potential indicate that the Cu-NLs had good uniformity and stability. TEM found that nisin accumulated at the edges of the Cu-NLs' phospholipid layer. DSC and FT-IR revealed that curcumin was involved in the formation of the phospholipid layer and altered its structure. FT-IR and molecular docking simulations indicate that the interactions between curcumin and nisin are mainly hydrogen bonding and hydrophobic. In whole milk, Cu-NLs effectively protected nisin activity. This study provides an effective strategy for improving the EE% of nanoliposomes loaded with nisin and other bacteriocins. [Display omitted] • Curcumin used as a stabiliser improved the EE% (95.94%) of nisin nanoliposomes. • Curcumin interacts with both phospholipids and nisin. • Nisin aggregates at the edges between the phospholipid layer and aqueous layer • Hydrogen bonding and hydrophobic interactions between nisin and curcumin result in a high EE%. [ABSTRACT FROM AUTHOR]

This study investigated the effects of oil phases on the encapsulation rate, storage stability, and bioavailability of astaxanthin (ASTA) in Pickering emulsions (PEs). Results showed PEs of mixed oils (olive oil/edible tea oil) had excellent encapsulation efficiency (about 96.0%) and storage stability of ASTA. In vitro simulated gastrointestinal digestion results showed the mixed oil PE with a smaller interfacial area and higher monounsaturated fatty acid content may play a better role in improving ASTA retention and bioaccessibility. In vivo absorption results confirmed the mixed oil PE with an olive oil/edible tea oil of 7:3 was more favorable for ASTA absorption. Molecular dynamics simulation showed ASTA bound more strongly and stably to fatty acid molecules in the system of olive oil/edible tea oil of 7:3; and van der Waals force was the main binding force. NMR further proved there really were interactions between ASTA and four main fatty acids. [Display omitted] • Mixed oil PE markedly improved the entrapment efficiency & oral absorption of ASTA. • PE with olive oil/edible tea oil (7:3) was the most effective for ASTA absorption. • Interaction mechanisms between fatty acids and ASTA were unveiled by MD simulation. • The van der Waals force and hydrogen bond were the main interaction forces. [ABSTRACT FROM AUTHOR]

Iron is an important micronutrient that cannot be added directly into food products due to potential reactions with the food matrix, impact on color, and taste. Complexed biopolymeric nanocarriers can overcome these challenges particularly for oral delivery of iron, but selecting appropriate biopolymers, their ratio and pH of complexation is very important. In this study, whey protein concentrate (WPC)-pectin nanocomplexes were prepared at different concentrations (WPC 4, 6 and 8%; pectin 0.5, 0.75 and 1%), and pH (3, 6 and 9) to encapsulate iron. The smallest carriers were observed at pH 3; higher pH led to higher zeta potential (zero to −32.5 mV). Encapsulation efficiency of iron in nanocarriers formulated at pH = 3, 6 and 9 were 87.83, 75.92 and 20%, respectively. Scanning electron microscopy revealed the spherical particles at pH 3. To conclude, a WPC to pectin ratio of 4: 1 at pH 3 was the best conditions for loading iron. [Display omitted] • WPC to pectin ratio of 4: 1 at pH 3 was the best complexation conditions. • Encapsulation efficiency (EE) of iron in complexed carriers decreased at higher pH. • An inverse correlation was found between EE and surface color of carriers. [ABSTRACT FROM AUTHOR]

[Display omitted] • The critical pH of structure unfolding of 7S and 11S were pH 10.5 and pH 10.3. • The electrostatic, hydrogen bond and hydrophobic interaction operated in unfolding. • The encapsulation efficiency of protein at critical pH was significantly improved. The pH-shifting process is an effective encapsulation method, and it is typically performed at extreme alkaline pH, which severely limits the application. In this study, we found that there were critical pH for the unfolding proteins during pH-shifting from 7 to 12, and upon the critical pH, physiochemical characteristics of protein greatly changed, leading to a sharp increase of encapsulation of hydrophobic actives. Firstly, the critical pH for β-conglycinin (7S) or Glycinin (11S) unfolding was determined by multispectral technology. The critical pH for 7S and 11S were 10.5 and 10.3, respectively. The encapsulation efficiency (EE) obtained by β-conglycinin-curcumin nanocomposite (7S-Cur) (88.80 %) and Glycinin-curcumin nanocomposite (11S-Cur) (88.38 %) at critical pH was significantly higher than that obtained by pH 7 (7S-Cur = 16.66 % and 11S-Cur = 15.78 %), and both values were close to EE obtained by at 12 (7S-Cur = 95.16 % and 11S-Cur = 94.63 %). The large-scale application of hydrophobic functional compounds will be enhanced by the experimental results. [ABSTRACT FROM AUTHOR]

• Stable Tyr-LPs were prepared by pH-driven method. • Liposome has good encapsulation performance for tyrosol and the EE was up to 94.8 ± 2.5 %. • Tyr-LP has good physical stability. • The bioavailability of tyrosol was improved by liposomes encapsulation. To improve the poor water solubility and oral bioavailability of tyrosol, novel tyrosol liposomes (Tyr-LPs) were prepared by pH-driven method. Fourier transform infrared (FTIR) absorption spectra and X-ray diffraction (XRD) analysis indicated that Tyr-LPs were successfully encapsulated and tyrosol was in an amorphous state in liposomes. When tyrosol content in Tyr-LP was 1.33 mg/ml and the Tyr:LP (mass ratio) = 1:2, favorable dispersibility of Tyr-LP was exhibited, with an instability index of 0.049 ± 0.004, PDI of 0.274 ± 0.003, and the EE of 94.8 ± 2.5 %. In vivo pharmacokinetic studies showed that after oral administration of tyrosol or Tyr-LP (Tyr:LP = 1:2), concentration-versus-time curve (AUC 0–720mins) and maximum concentration (C max) values of Tyr-LP was respectively 1.5-fold (P < 0.01) and 2.25-fold (P < 0.01) higher than tyrosol, which indicated that the oral bioavailability of tyrosol was effectively improved in Tyr-LPs. Our study thereby provides theoretical support for the application of Tyr-LP for optimal delivery of tryosol. [ABSTRACT FROM AUTHOR]

• Cinnamaldehyde-nanostructured lipid carriers and nanoemulsion reduced nitrite in sausage. • Nanoemulsion and NE + nitrite indicated the lowest oxidative and microbial features. • CA/NLC/NE + nitrite indicated better color quality and higher oxymyoglobin content. • NE and NLC (+nitrite) were favored by the panelists in terms of color and flavor. This study aimed to produce cinnamaldehyde (CA)-loaded nanostructured lipid carriers (NLC) and nanoemulsion (NE) to replace nitrite in sausage. The NLC and NE droplet sizes were 132 and 116 nm with encapsulation efficiency of 98 and 96 %, respectively. In in vitro antimicrobial assessment, the free CA and NE showed higher microbial activity against S. aureus and E. coli than NLC. Meanwhile, NE showed a faster release profile for CA than NLC. Among the samples, NE and NE + nitrite indicated the lowest peroxide value (3.7 ± 0.1), TVBN amount (8.6 ± 0.2), acidity (0.3 ± 0.02), microbial quality (against E. coli , C. perfringens , lactic acid bacteria, psychrophilic bacteria, total mold and yeast, and total viable counts), and sensory attribute, while the NE + nitrite sample exhibited better color properties and higher oxymyoglobin content (5–10 % higher). Therefore, NE + nitrite can be the best choice due to supporting the different quality parameters of sausage. [ABSTRACT FROM AUTHOR]

• SPI and OKGM with high oxidation degree facilitated encapsulating walnut oil. • Physicochemical properties of microcapsules were enhanced with increasing oxidation degree of OKGM. • Fatty acids released from microcapsules with SPI and highly OKGM was the highest. • The binding energy of system decreased with increasing oxidation degree of OKGM. This study investigated the effect of the oxidation degrees of oxidized konjac glucomannan (OKGM) on the encapsulation efficiency (EE), physicochemical and in vitro digestive properties of soy protein isolate (SPI)-based microcapsules walnut oil using experimental and computational approaches. Microcapsules had the highest EE when the ratio of OKGM and SPI to oil was 2.5:1. With increasing the oxidation degree of OKGM, the EE of microcapsules was increased and the hygroscopicity was decreased. Molecular dynamics simulation results showed that SPI/oil/highly OKGM had relatively low binding energy (−4.03 × 106 kJ/mol) and strong electrostatic interactions, which may contribute to a higher EE and lower hygroscopicity of microcapsules, respectively. The oxidative stability of the oil was markedly improved by SPI and OKGM, and microcapsules prepared with SPI and highly OKGM had the highest in vitro digestion. This study provided theoretical support for broadening the application of microcapsules prepared with SPI and OKGM. [ABSTRACT FROM AUTHOR]

[Display omitted] • ω-3 MLCTs microcapsules were synthesized using diverse homogenization method. • Encapsulation efficiency of soy protein-based MLCTs microcapsules was 94.56%. • Microcapsules showed excellent water solubility contributed to further application. • Microcapsules exhibited a spherical shape with the smooth surface. Recently, MLCTs have attracted considerable attention as a potential alternative to traditional oils due to their suppressive effect on fat accumulation and insulin sensitivity. In this study, the microcapsules of MLCTs with superior performance were fabricated through different homogenization processes to overcome the limitations of ω-3 medium- and long- chain triacylglycerols (MLCTs), including poor stability and prone oxidation. Additionally, the impact of various homogenization techniques, namely, high-pressure, ultrasound, and cavitation jet, on the particle structure, encapsulation efficiency, and oxidation stability of microcapsules (MLCTs) was investigated. The MLCTs microcapsules fabricated through high-pressure homogenization had a smaller particle size of 295.12 nm, lower PDI of 0.24, and a higher zeta-potential absolute value of 32.65, which significantly improved their dispersion and encapsulation efficiency, reaching 94.56 % after the spray-drying process. Furthermore, the low moisture content and superior storage stability of MLCTs microcapsules have the potential to serve as carriers of liposoluble actives. [ABSTRACT FROM AUTHOR]

[Display omitted] • FTIR results demonstrated there was electrostatic interaction between SPI and CSG. • The hyssop-loaded double emulsion was stabilized by SPI alone and combined with CSG. • SPI/CSG-stabilized double emulsion showed higher encapsulation efficiency. • The encapsulated extract was better than the free form in oil oxidation control. The aim of this study was to encapsulate hyssop (Hyssopus officinalis L.) extract obtained through ultrasound-assisted cold plasma pretreatment extraction within a double emulsion stabilized by soy protein isolate alone (SPI) and combined with chia seed gum (CSG) in the external aqueous phase on the stabilization of canola oil. FTIR analysis verified that there were electrostatic interactions between CSG and SPI. The SPI/CSG-stabilized emulsion demonstrated lower viscosity, smaller droplets, higher ζ-potential, and encapsulation efficiency compared to the SPI-stabilized emulsion. Non-Newtonian, pseudoplastic behaviors were shown by emulsions. Also, according to the dynamic rheological parameters (G' and G''), the SPI/CSG-stabilized emulsion had elastic behavior with weak gel properties. The antioxidant activity of the encapsulated extract at 1500 ppm during the storage in canola oil was investigated and compared to unencapsulated extract and TBHQ. The results showed that oil containing encapsulated extract had lower oxidative alterations than the unencapsulated form. [ABSTRACT FROM AUTHOR]

• Eugenol (E) was efficiently encapsulated by spray-drying using WP or LE. • Chitosan incorporation reduced the emulsion stability and encapsulation efficiency. • A fast release of E in different food simulants was observed for every encapsulant. • Antioxidant capacity was coherent with the E content inside the powder particles. • Antimicrobial effect (E. coli and L. innocua) was coherent with the powder E content. The encapsulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chitosan (CH) was analysed in order to obtain antioxidant and antimicrobial powders for food applications. Formulations with only WP or LE showed higher encapsulation efficiencies (EE) (95–98%) and antibacterial effect against E. coli and L. innocua due to their greater E load. Incorporation of OA or CH promoted lower EE, which negatively affected the antimicrobial and antioxidant activities of the powders. Furthermore, the addition of CH implied less thermal protection against the E losses. The eugenol release was not notably affected by pH or polarity of the food simulant, but the release rate significantly decreased when incorporating OA and CH. The E-LE formulations better retained the eugenol than E-WP powders when heated above 200 °C, this being relevant for the powder inclusion in thermally treated products. [ABSTRACT FROM AUTHOR]

• Ultrasound enhanced hydrogen bond interaction between icaritin and pectin. • NMR data indicated that 7-OH of icaritin was involved in hydrogen bond formation. • Ultrasound-modified IPMs displayed strong anti-proliferation activity. • Ultrasound-modified IPMs displayed decreased particle size. Pectin can improve the bioaccessibility of icaritin as a nanocarrier, and ultrasound can modify the pectin structure. However, the interaction between ultrasound-modified pectin (UMP) and icaritin remains unclearly. In this work, the effects of UMP on the physiochemical properties of icaritin/pectin micelles (IPMs) were investigated. The IPMs prepared with UMP (UMP-IPMs) showed lower encapsulation efficiencies and loading capacities, comparing with native IPMs. UMP-IPMs had smaller particle sizes (325–399 nm) than native IPMs (551 nm). The Mw, viscosity, G' and G" of pectin were determined. NMR spectra indicated that the repeating unit in pectins remained consistently before and after ultrasound treatment, and 7-OH of icaritin was involved in hydrogen bond formation with pectin. The larger chemical shift movement of 6-H and 7-OH for U3-IPMs than P0-IPMs suggested that stronger hydrogen bond interaction between icaritin and pectin. UMP-IPMs exhibited stronger anti-proliferation activities against HepG2 cells than native IPMs. [ABSTRACT FROM AUTHOR]

Nanoemulsions containing 0.5% w/w corn oil enriched with 0.4% w/w curcumin, sodium-alginate (1.0% w/w ) and 0.5, 1.0 or 2.0% w/w of surfactant, were assessed, including particle size (nm), ζ-potential (mV) and turbidity over time. Furthermore, nanoemulsions encapsulation efficiency (EE), antioxidant capacity (AC) and release kinetics were studied. Nanoemulsions showed particle sizes ≤400±3 nm and effectively reduced droplets interfacial tension with negative ζ-potential values (≤−37 mV), regardless the concentration of surfactant. Nanoemulsions with 2.0% w/w lecithin did not suffer destabilization phenomena during almost 86 days of experiment, whereas those containing Tween 20 or SMP at the same concentrations were destabilized after 5 days or along 24 h, respectively. Despite EE of nanoemulsions was above 75%, just in lecithin-stabilized nanoemulsions it was directly correlated to AC. Therefore, this work contributes to elucidate the influence of lecithin, Tween 20 and SMP on curcumin encapsulation and stabilization of curcumin-loaded nanoemulsions. [ABSTRACT FROM AUTHOR]

Nootkatone (NO) is a sesquiterpenoid volatile flavor, used in foods, cosmetics and pharmaceuticals, possessing also insect repellent activity. Its application is limited because of its low aqueous solubility and stability; this could be resolved by encapsulation in cyclodextrins (CDs). This study evaluated the encapsulation of NO by CDs using phase solubility studies, Isothermal Titration Calorimetry, Nuclear Magnetic Resonance spectroscopy and molecular modeling. Solid CD/NO inclusion complex was prepared and characterized for encapsulation efficiency and loading capacity using UV–Visible. Thermal properties were investigated by thermogravimetric-differential thermal analysis and release studies were performed using multiple headspace extraction. Formation constants (K f ) proved the formation of stable inclusion complexes. NO aqueous solubility, photo- and thermal stability were enhanced and the release could be insured from solid complex in aqueous solution. This suggests that CDs are promising carrier to improve NO properties and, consequently, to enlarge its use in foods, cosmetics, pharmaceuticals and agrochemicals preparations. [ABSTRACT FROM AUTHOR]

The aim of this research was to develop novel W1/O/W2 nanoemulsions for encapsulating Hohenbuehelia serotina polysaccharides to resolve the low soluble and unstable problems. The prepared parameters (PVA content, polysaccharides concentration, stirring speed and stirring time) of H. serotina polysaccharides nanoemulsions were optimized based on the response surface methodology. Through systematic analysis of the model, the optimal conditions were chosen as PVA content of 0.60%, polysaccharides concentration of 9.7 μg/mL, stirring speed of 11,000 rpm, and stirring time of 2.4 min. Under the optimal prepared conditions, the encapsulation efficiency and particle size were respectively 75.42 ± 0.69% and 410.1 ± 2.3 nm, which were well consistent with the predicted values. The optimized nanoemulsions possessed the spherical multilayer structure with the zeta potential value of −52.34 ± 5.62 mV, and they could be stably stored at 25 °C for 6 days. Moreover, the nanoemulsions had the excellent sustained-release characteristics in the simulated gastric fluid. This study may provide a valuable contribution for the application of nanoemulsions in the functional food field. [ABSTRACT FROM AUTHOR]

Effects of the encapsulation in cyclodextrins (CDs) on the solubility, photostability and antifungal activities of some phenylpropanoids (PPs) were investigated. Solubility experiments were carried out to evaluate the effect of CDs on PPs aqueous solubility. Loading capacities and encapsulation efficiencies of freeze-dried inclusion complexes were determined. Moreover, photostability assays for both inclusion complexes in solution and solid state were performed. Finally, two of the most widespread phytopathogenic fungi, Fusarium oxysporum and Botrytis cinerea , were chosen to examine the antifungal activity of free and encapsulated PPs. Results showed that encapsulation in CDs significantly increased the solubility and photostability of studied PPs (by 2 to 17-fold and 2 to 44-fold, respectively). Free PPs revealed remarkable antifungal properties with isoeugenol showing the lowest half-maximal inhibitory concentration (IC 50 ) values of mycelium growth and spore germination inhibition. Encapsulated PPs, despite their reduced antifungal activity, could be helpful to solve drawbacks such as solubility and stability. [ABSTRACT FROM AUTHOR]

[Display omitted] • Spent brewer's yeast cells (YCs) were successfully used in curcumin (CUR) loading. • pH-driven method offered higher encapsulation than conventional methods. • CUR was mainly interacted with constituents of the cell wall network of YCs. • Encapsulated CUR in YCs improved its in vitro bioaccessibility for 6.05-fold. Curcumin (CUR) was encapsulated into yeast cells (YCs) through a pH-driven method with a 5.04-fold increase in loading capacity and a 43.63-fold reduction in incubation time compared to the conventional diffusion method. Optimal encapsulation was obtained when the mass ratio of CUR to YCs was 0.1, and the loading capacity and encapsulation efficiency were 8.07% and 80.66%, respectively. Encapsulation of CUR into YCs was confirmed by fluorescence microscopy, differential scanning calorimetry, and thermogravimetric analysis. Fourier transform infrared spectroscopy and X-ray diffraction further demonstrated that the encapsulated CUR was interacted with mannoprotein and β -glucan of the cell wall network through hydrophobic interaction and hydrogen bond in amorphous state. The in vitro bioaccessibility of YCs-loaded CUR was significantly increased by 6.05-fold. The enhanced encapsulation efficiency and rapid encapsulation process proposed in this study could facilitate YCs-based microcarriers to encapsulate bioactive substances with higher bioaccessibility. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop an optimal microencapsulation method for an oil-soluble component (curcumin) using γ-PGA. The results show that Span80 significantly enhances the encapsulation efficiency (EE) of γ-Na + -PGA microcapsules. Therefore, the effects of γ-Na + -PGA, curcumin and Span80 concentration on EE of γ-Na + -PGA microcapsules were studied by means of response surface methodology (RSM). It was found that the optimal microencapsulation process is achieved by using γ-Na + -PGA 6.05%, curcumin 15.97% and Span80 0.61% with a high EE% (74.47 ± 0.20%). Furthermore, the models explain 98% of the variability in the responses. γ-Na + -PGA seems to be a good carrier for the encapsulation of curcumin. In conclusion, this simple and versatile approach can potentially be applied to the microencapsulation of various oil-soluble components for food applications. [ABSTRACT FROM AUTHOR]

The objective of this study was to produce and characterise xylitol microcapsules for use in foods, in order to prolong the sweetness and cooling effect provided by this ingredient. Complex coacervation was employed as the microencapsulation method. A preliminary double emulsion step was performed due to the hydrophilicity of xylitol. The microcapsules obtained were characterised in terms of particle size and morphology (optical, confocal and scanning electron microscopy), solubility, sorption isotherms, FTIR, encapsulation efficiency and release study. The microcapsules of xylitol showed desirable characteristics for use in foods, such as a particle size below 109 μm, low solubility and complete encapsulation of the core by the wall material. The encapsulation efficiency ranged from 31% to 71%, being higher in treatments with higher concentrations of polymers. Release of over 70% of the microencapsulated xylitol in artificial saliva occurred within 20 min. [ABSTRACT FROM AUTHOR]

Highlights: [•] Ascorbic acid can be encapsulated by microfluidic device. [•] The SLMs showed high encapsulation efficiency. [•] Microfluidics technology was feasible for obtaining SLMs. [•] The microcapsules showed round shape and presence of pores. [Copyright &y& Elsevier]

Abstract: Curcumin was successfully encapsulated in yeast cells of Saccharomyces cerevisiae as confirmed by fluorescence microscopy, Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared Spectroscopy (FT-IR). Emphasis was given on the encapsulation parameters including temperature, plasmolysis of yeast cells, presence of ethanol and mass ratio curcumin:cells that affected the amount of curcumin finally encapsulated, as expressed by the %Encapsulation Yield (%EY) and %Encapsulation Efficiency (%EE). Encapsulation was favoured at temperatures above 35°C and preparation of microcapsules in water instead of 50% v/v ethanol increased the %EY and %EE values by at least 2-fold. Although plasmolysis of yeast cells modified membrane’s fluidity and cell wall’s composition, the microcapsules prepared with plasmolysed cells did not differ in their curcumin content when compared to those prepared with non-plasmolysed cells. Proper combination of the abovementioned parameters resulted in microcapsules that contained up to 35.8±0.86% w/w curcumin. In all microcapsules prepared curcumin was integrated in the plasma membrane bilayer but also interacted with constituents of the cell wall network. [Copyright &y& Elsevier]

Abstract: Preparation and characterisation of microemulsions (ME) with mint oil (MO) as the oil phase were conducted to find a system which could provide a controlled, sustained, and prolonged delivery of MO. The influence of surfactant type and processing parameters on the formation of MO-ME’s was studied by comparing the areas of the monophase ME regions in pseudoternary phase diagrams. A 1:1 mixture of the surfactants, AOT and CrEL, was found to be the most effective, and it produced a ME monophase area of about 70%. The monophase regions were analysed by conductivity measurements; the results suggested that O/W regions within the ME phases were formed when the water content was higher than 60–65%. As tested with dynamic light scattering (DLS) and head space (HS) GC analysis, the particle size of O/W ME, with 60% water and AOT/CrEL=1:1 as surfactants, was 20.0nm and the encapsulation efficiency was 78.4%. The results indicated that a ME of MO/AOT and CrEL/ethanol/water, may be a promising dispersion for the protection of MO in food products. [Copyright &y& Elsevier]

[Display omitted] • OS starch microgels were prepared via W/O inverse microemulsion techniques. • OS starch microgel samples showed a typical V-type crystal structure. • OS starch microgels had a high encapsulation efficiency for epigallocatechin gallate. • Encapsulation efficiency was positively correlated with DS value of OS starch. • OS starch microgels have potential applications for loading polyphenols. Corn starch (CS), octenyl succinic anhydride modified corn starch (OSCS) and shells (OSC s) microgels have been prepared using water-in-oil (W/O) inverse microemulsions for loading and releasing of epigallocatechin gallate (EGCG). The structural and morphological properties of CS, OSCS, and OSC s microgels were characterized by Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), Transmission electron microscopy (TEM), and Thermogravimetric analysis (TGA). The strong hydrogen bonds between starch molecules in the W/O system and interplay between hydroxyl groups of EGCG and oxygen atoms of starch microgels were formed. OSC s microgel showed low average particle size and weak thermal stability with an irregular shape and a typical V-type crystalline structure. Encapsulation efficiency (EE) and clearance rate of 2,2-diphenyl-1-picrylhydrazyl (DPPH) for EGCG were ranged between 41.78 and 63.89% and 75.53–85.37%, respectively, when absorbed into OSCS and OSC s microgels, the values which were higher than that of CS microgel. Further, OS starch microgels (particularly OSC s) modulated the slow release of EGCG into simulated gastrointestinal tract conditions and therefore could be proposed as an encapsulating agent for loading polyphenols. [ABSTRACT FROM AUTHOR]

• Native and decalcified alpha lactalbumin bind capsaicin in a cleft via hydrogen bonds or hydrophobic interactions. • Protein decalcification decreases affinity (K b) and binding sites (n) for capsaicin. • Alpha lactalbumin-capsaicin particulates exhibit a maximum encapsulation efficiency of 47%. • pH is a key factor affecting particle formation, encapsulation efficiency and particle size distribution. Numerous human conditions can benefit from diets rich in proteins and bioactives, such as capsaicin (CAP), yet their effective delivery is a sensorial, scientific and technological challenge. This study hypothesized that CAP can form various complexes with native bovine alpha-lactalbumin (holo-ALA) and decalcified-ALA (apo-ALA). Calorimetric and spectroscopic techniques reveals ALA-CAP molecular complexation is spontaneous, exothermic and accompanied by various conformational changes. ITC shows the interaction stoichiometry (n) and binding constant (K b) for holo-ALA to be 0.87 ± 0.03, 1.54 ± 0.23 × 105 M−1 and for apo-ALA to be 0.64 ± 0.09, 9.41 ± 2.16 × 104 M−1. Molecular docking further elucidates that hydrogen bonds govern CAP binding to holo-ALA while hydrophobic interactions dominate binding to apo-ALA in a structural cleft. Finally, this work shows these interactions along with controlled aggregation can be utilized to form CAP-loaded colloids with encapsulation efficiency of 47.1 ± 1.0%. Thus, this study shows great promise in the prospective use of ALA as an edible delivery vehicle for CAP. [ABSTRACT FROM AUTHOR]

• A. bisporus by-products were used in O/W emulsions for spray drying. • High encapsulation efficiency was obtained after spray drying (89%). • Mushroom concentrate prevented oil oxidation during spray drying and storage. • Mushroom concentrate altered powders particle size, solubility and color. • Ergosterol was better conserved when was encapsulated with mushroom concentrate. 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 50 27% larger), 12% lower solubility in water and perceptible color changes. During storage (35 °C 50% RH), conjugated dienes increased more slowly in microcapsules containing MC. Reductions up to 28% in linoleic acid were observed after 150 days. Ergosterol was 95% degraded after 150 days in powders with MC and totally degraded after 2 days in powders without MC. [ABSTRACT FROM AUTHOR]

• Milk phospholipid phytosomes were fabricated. • Milk phospholipid based phytosomes had better efficiency and vesicle properties than liposomes. • Milk phospholipid phytosome conformation was verified using spectral analysis. • Phytosomes were compared to liposomes by in vitro digestion/absorption. Evidences have shown that phytosome assemblies are novel drug delivery system. However, studies of phytosomes in food applications are scarce. The characteristics of milk phospholipid assemblies and their functionality in terms of in vitro digestibility and bioavailability of encapsulated nutrients (ascorbic acid and α-tocopherol) were studied. The phytosomes were fabricated using ethanolic evaporation technique. Spectral analysis revealed that polar parts of phospholipids formed hydrogen bonds with ascorbic acid hydroxyl groups, further, incorporating ascorbic acid or α-tocopherol into the phospholipid assembly changed the chemical conformation of the complexes. Phospholipid-ascorbic acid phytosomes yielded an optimal complexing index of 98.52 ± 0.03% at a molar ratio of 1:1. Phytosomes exhibited good biocompatibility on intestinal epithelial cells. The cellular uptake of ascorbic acid was 29.06 ± 1.18% for phytosomes. It was higher than that for liposomes (24.14 ± 0.60%) and for ascorbic acid aqueous solution (1.17 ± 0.70%). [ABSTRACT FROM AUTHOR]

• Polysaccharide was used as microencapsulating agents for ginger essential oil. • Microencapsulation in delivery system loading with CH and CMC (1:1) showed best encapsulation efficiency and stability. • Ginger essential oil microcapsules controlled the release of ginger during room temperature storage. • EO microcapsules contributed to the quality maintenance of postharvest jujube. Microencapsulation of Zingiber officinale essential oil (EO) in polysaccharide, chitosan (CH) and sodium carboxymethyl cellulose (CMC) based on the electrostatic interaction between charged polysaccharides at pH 3.0 in dual delivery system. Ratio variations of CH and CMC in microencapsulation were studied at 1:2, 2:1 and 1:1. This study aimed to evaluate the influence of the encapsulating materials combination on freeze-dried EO powders and to present the mechanisms for loading and releasing EO involved in the preparation of CH/CMC microcapsules. The spectroscopy analysis, physical properties, microstructural, encapsulation efficiency and EO release behavior in obtained EO microparticles were evaluated by using the analysis of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM) and gas chromatography mass spectrometry (GC-MS), respectively. Afterwards, the above prepared microcapsules were applied on winter jujube fruit (Ziziphus jujuba Mill.) preservation. Results demonstrated that both the microstructure and stability of microencapsulation were improved in delivery system loading with CH and CMC (1:1) with the encapsulation efficiency of 88.50%, compared to other ratios of CH and CMC (1:2 and 2:1). Furthermore, the microencapsulation had a capacity to control and reduce the EO release, therefore the morphological and sensory quality of jujube fruits in EO delivery system during storage was enhanced significantly (P < 0.05), in comparison to control. Results revealed that the microparticles produced with CH and CMC (1:1) was considered to present better characteristics of microstructure, encapsulation efficiency, as well as to maintain higher nutritional quality for jujube fruit. Thus, EO microencapsulation loaded in CH/CMC-based dual delivery system has potential application and developmental value prospects in food industries. [ABSTRACT FROM AUTHOR]