Effect of the cross-linking agent and drying method on encapsulation efficiency of orange essential oil by complex coacervation using whey protein isolate with different polysaccharides

Rojas-Moreno, Sandra; Osorio-Revilla, Guillermo; Gallardo-Velázquez, Tzayhrí; Cárdenas-Bailón, Fernando; Meza-Márquez, Gabriela

doi:10.1080/02652048.2018.1449910

Cited by 62 publications

(39 citation statements)

References 35 publications

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“…Some toxic crosslinking agents (such as formaldehyde, glutaraldehyde, etc.) are often added during the preparation process in order to improve the mechanical properties and stability of the microcapsules [14][15][16]. The sizes and release behaviors of microcapsules prepared by the existing preparation methods were not satisfactory.…”

Section: Introductionmentioning

confidence: 99%

Double-Layered Microcapsules Significantly Improve the Long-Term Effectiveness of Essential Oil

Zhang

Luo

Wang³

et al. 2020

Polymers

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In order to improve the long-term effectiveness of essential oil, a double-layered microcapsule was prepared using the inclusion encapsulation method in this study, with β-cyclodextrin as its inner layer and chitosan and sodium alginate as its outer layer. The optimized preparation process was obtained through the response surface method. The morphology, particle size, encapsulation efficiency, thermal stability and sustained release effect of the double-layered microcapsules were characterized. The microcapsules were spherical, with a particle size distribution between 2–6 μm, and had good thermal stability within 250 °C. Their encapsulation efficiency can be up to 80%, and it can continuously release the active ingredients of the essential oil under normal temperature and high temperature conditions for a long time. In order to further examine the application effect of the double-layered microcapsule, it was loaded onto the cotton fabric by the soak-roll method. The finished cotton fabric showed excellent washability and rubbing fastness. They can still maintain a light fragrance naturally for two months. The microcapsules prepared in this study can be potentially applied in sleep aid, antibacterial, mosquito prevention, food science and other related products.

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Section: Introductionmentioning

confidence: 99%

Double-Layered Microcapsules Significantly Improve the Long-Term Effectiveness of Essential Oil

Zhang

Luo

Wang³

et al. 2020

Polymers

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“…56 The effect of TGase in microcapsule of whey protein isolate and CH and sodium alginate (separately) showed about 50% more stable comparatively with tannic acid cross-linker. 128 F I G U R E 3 Structural formula of sodium tripolyphosphate (TPP) and the structural formula optimized of glutaraldehyde…”

Section: Transglutaminase (Tgase)mentioning

confidence: 99%

Chitosan microcapsules: Methods of the production and use in the textile finishing

Valle¹,

Valle²,

Bierhalz³

et al. 2021

J of Applied Polymer Sci

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Biopolymeric chitosan is considered a promising encapsulating agent for textile applications due to its biocompatibility, lack of toxicity, antibacterial activity, high availability, and low cost. After cellulose, it is nature's most important organic compound. Also, chitosan has unique chemical properties due to its cationic charge in solution. Microencapsulation technologies play an important role in protecting the trapped material and in the durability of the effect, controlling the release rate. The application of chitosan microcapsules in textiles follows the current interest of industries in functionalization technologies that give different properties to products, such as aroma finish, insect repellency, antimicrobial activity, and thermal comfort. In this sense, methods of coacervation, ionic gelation, and LBL are presented for the production of chitosan-based microcapsules and methods of textile finishing that incorporate them are presented, bath exhaustion, filling, dry drying cure, spraying, immersion, and grafting chemical. Finally, current trends in the textile market are identified and guidance on future developments.

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“…Whey protein hydrogels have shown improved survivability of probiotic bacteria under heat treatment at various storage conditions and along GIT passage [190]. Furthermore, numerous kinds of bio-compounds have also been encapsulated, like tryptophan, riboflavin, and peptides from whey protein microbeads [191], vitamins [192], essential oils [193], curcumin [194], lactoferrin [195], and nutraceuticals like folic acid [196]. WPI nanoparticles have been used for α-tocopherol and resveratrol encapsulation as protein-based carriers for hydrophobic components [197].…”

Section: Whey Proteins: Research Insights and Trendsmentioning

confidence: 99%

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Lappa

Papadaki

Kachrimanidou

et al. 2019

Foods

156

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Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

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Effect of the cross-linking agent and drying method on encapsulation efficiency of orange essential oil by complex coacervation using whey protein isolate with different polysaccharides

Cited by 62 publications

References 35 publications

Double-Layered Microcapsules Significantly Improve the Long-Term Effectiveness of Essential Oil

Double-Layered Microcapsules Significantly Improve the Long-Term Effectiveness of Essential Oil

Chitosan microcapsules: Methods of the production and use in the textile finishing

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

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