A comparative study on conventional and microwave-assisted extraction for microencapsulation of Garcinia fruit extract

Parthasarathi, S.; Ezhilarasi, P. N.; Jena, B.S.; Anandharamakrishnan, C.

doi:10.1016/j.fbp.2012.10.004

Cited by 26 publications

(20 citation statements)

References 45 publications

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“…The free radical scavenging activity of the GTE and encapsulated powders was determined as described by Parthasarathi et al (2013), using 2,2-diphenyl-1-picrylhydrazyl as free radical. Similar concentration of dry GTE in the encapsulated powder and extract was used for this study.…”

Section: Encapsulationefficiencyð%þ¼mentioning

confidence: 99%

See 1 more Smart Citation

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

Pasrija

Ezhilarasi

Indrani

et al. 2015

LWT - Food Science and Technology

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175

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Section: Encapsulationefficiencyð%þ¼mentioning

confidence: 99%

“…Encapsulation of polyphenols may help to overcome these problems. Microencapsulation of the bioactive compound using biopolymer protects them against physical and chemical stress (Hundre, Karthik & Anandharamakrishnan, 2015;Parthasarathi, Ezhilarasi, Jena, & Anandharamakrishnan, 2013).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

Pasrija

Ezhilarasi

Indrani

et al. 2015

LWT - Food Science and Technology

Self Cite

175

View full text Add to dashboard Cite

“…Heat denaturation is a significant change that occurs in the structure of compactly folded protein molecules into an unfolded state that allows the hydrophobic interactions, disulphide crosslinking and hydrogen-bonding thus resulting in aggregation, coagulation and precipitation (Pérez-Gago et al 1999;Anandharamakrishnan et al 2007). These structural changes results in superior film strength, elasticity and less degree of solubility offers options for controlled release applications (Nicolai et al 2011;Parthasarathi et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

et al. 2014

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Noodles are staple cereal food in many countries; however addition of encapsulated probiotics into noodle formulation, its effect on noodle quality and cell viability has not yet been reported. The aim of this study was to prepare microencapsulated Lactobacillus plantarum (MTCC 5422) by freeze drying with wall material combinations such as fructooligosaccharide (FOS), FOS +whey protein isolate (WPI), and FOS+denatured whey protein isolate (DWPI) to evaluate best wall system. Results showed that FOS+DWPI wall system provided better protection to cells after drying, during storage (60 days, 4°C) and in simulated acidic and bile conditions. Further, FOS+DWPI encapsulates were incorporated into noodle formulation and evaluated the noodle quality and probiotic cell viability of cooked noodle obtained from two different production methods: (i) fresh and (ii) dried (room temperature dried -RTD, 28°C and high temperature dried -HTD, 55°C). The quality characteristics (cooking time, solid loss, texture, colour and sensory profiles) of FOS+DWPI encapsulates incorporated cooked noodles (both fresh and dried) were found to be acceptable. On evaluation of encapsulated probiotic bacteria L. plantarum cell viability, 93.63 % and 62.42 % cell survival was obtained in fresh noodles before and after cooking respectively. However, 80.29 % (RTD) and 64.74 % (HTD) of encapsulated cells were viable in dried noodles, after cooking there was complete survival loss. This study suggested that fresh noodle was found to be a suitable carrier system to deliver viable cells. This is first report on influence of probiotic microcapsules in noodle processing.

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“…aerial parts and Piper sarmentosum Roxb., respectively, showed that encapsulation did not affect, positively or negatively, the antioxidant activity of the extracts. On the other hand, in the studies conducted by Igual et al 49 and Parthasarathi et al 43 with Solanum quitoense L. pulp and Garcinia cowa Roxb. fruit, respectively, the encapsulation proved to be very effective, since an increase in the antioxidant activity of the extracts was observed, which can be explained by protection of the bioactives from degradation.…”

Section: Bioactive Extractsmentioning

confidence: 99%

“…37,41 There are several applications dealing with the encapsulation of bioactive compounds and extracts by spray-drying. Examples in the published literature are crude extracts, [42][43][44][45][46][47][48][49][50][51][52] [63][64][65][66] phenolic compounds (including anthocyanins) and vitamins. 88 It is also noticeable (ESI †) that the vast majority of the used shell materials, as was previously reported, are carbo- hydrates and derivatives.…”

Section: Microencapsulation Techniquesmentioning

confidence: 99%

Microencapsulation of bioactives for food applications

2015

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Health issues are an emerging concern to the world population, and therefore the food industry is searching for novel food products containing health-promoting bioactive compounds, with little or no synthetic ingredients. However, there are some challenges in the development of functional foods, particularly in which the direct use of some bioactives is involved. They can show problems of instability, react with other food matrix ingredients or present strong odour and/or flavours. In this context, microencapsulation emerges as a potential approach to overcome these problems and, additionally, to provide controlled or targeted delivery or release. This work intends to contribute to the field of functional food development by performing a comprehensive review on the microencapsulation methods and materials, the bioactives used (extracts and isolated compounds) and the final application development. Although several studies dealing with microencapsulation of bioactives exist, they are mainly focused on the process development and the majority lack proof of concept for final applications. These factors, together with the lack of regulation, in Europe and in the United States, delay the development of new functional foods and, consequently, their market entry. In conclusion, the potential of microencapsulation to protect bioactive compounds ensuring their bioavailability is shown, but further studies are required, considering both its applicability and incentives by regulatory agencies.

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A comparative study on conventional and microwave-assisted extraction for microencapsulation of Garcinia fruit extract

Cited by 26 publications

References 45 publications

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

Microencapsulation of bioactives for food applications

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