Alginate and pectin-based particles coated with globular proteins: Production, characterization and anti-oxidative properties

Tello, Fernando; Falfán‐Cortés, Reyna Nallely; Martı́nez-Bustos, Fernando; Silva, Vanessa Martins da; Hubinger, Míriam Dupas; Grosso, Carlos Raimundo Ferreira

doi:10.1016/j.foodhyd.2014.07.029

Cited by 34 publications

(33 citation statements)

References 25 publications

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“…As a result, approximately spherical biopolymer particles are formed that contain the oil droplets inside. Studies have shown that oil droplets trapped in this type of biopolymer particle are more stable to lipid oxidation [69][70][71], and that the rate of lipid digestion under simulated gastrointestinal conditions is reduced [67,72]. This latter property may be useful for developing delivery systems for lipophilic bioactive components intended for release in the colon.…”

Section: Environment: Embedding Methodsmentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

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Abstract:Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state. The interfacial properties of lipid droplets can be altered using competitive adsorption or coating methods (such as electrostatic deposition). The physical state of oil droplets can be altered by selecting an oil phase that crystallizes after the emulsion has been formed. The composition of the disperse phase can be altered by mixing different kinds of oil droplets together to induce inter-droplet exchange of oil molecules. The local environment of oil droplets can be altered by embedding them within hydrogel beads. The aggregation state of oil droplets can be controlled by promoting flocculation. These post-homogenization methods can be used to alter functional attributes such as physical stability, rheology, optical properties, chemical degradation, retention/release properties, and/or gastrointestinal fate.

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Section: Environment: Embedding Methodsmentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

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“…Our results indicated that electrostatic interactions are the most important factors for determining the total adsorbed protein. However, higher protein adsorption values have been obtained for globular animal proteins, including egg albumin, ovalbumin/whey protein (1:1) and whey protein, which resulted in ~15%, ~16%, and ~20% of adsorption (w/w of microparticles, db) using more concentrated protein solutions (TELLO, 2015).…”

Section: Composition Of Micropartícles Covered With Proteinmentioning

confidence: 99%

Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein

et al. 2018

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Microencapsulation is used for protection and release of bioactive compounds. Combination of encapsulation methods allows the production of matrices with better technological properties compared to the application of one of the methods alone. Use of ionic gelation produces porous microparticles, and coating it with a protein, by electrostatic interaction, may contribute to a better protection of the active compound. The objective of the research was to produce alginate microparticles (AG) through ionic gelation and to coat them with soluble protein from soy protein concentrate. Two factors were studied, calcium concentration during ionic gelation (0.8, 1.6 and 2.4% w/w) and pH (3.5 and 7.0) of the protein solution for electrostatic interaction. Zeta potential (ZP) of biopolymers and microparticles were determined. Microparticles were characterized according to its morphology, average size and size distribution, as well as protein adsorption. Microparticles presented (154-334μm) multinuclear distribution of active compound, continuous and smooth surface, with a great standard deviation considering average size. The calcium concentration did not influence the protein adsorption on microparticles.The pH used in protein adsorption showed significant effect, with higher adsorption occurring at pH 3.5 (6.5 to 6.7% w/w, dry basis,db, of adsorbed protein) compared to pH 7.0 (<2.0% w/w, db, of adsorbed protein) indicating that electrostatic interaction was determinant for the protein coating. At this situation, ionic gelation microparticles and proteins presented ZP with opposite charges (pH>pKa AG<Isoelectric point, IP).

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“…Notably, LA/P0 was the most heat sensitive particle, due to its greater hydration and porosity, and lacking the overlay of different components. According to TELLO et al (2015), particles produced with pectin have a noticeably more fragile texture than those generated with alginate, for instance. This might be because pectin has amide groups in its structure; and therefore, a smaller number of carboxyl groups available to form ionic bonds, resulting in the incorporation of less calcium and hence weaker particles.…”

Section: Survival Of Lactobacillus Acidophilus After Heat Treatmentmentioning

confidence: 99%

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

et al. 2019

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This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of probiotics from the stomach into the intestines. Free cells showed a decrease in their counts over the course of the simulated gastrointestinal system. Regarding heat treatments, microcapsules with a layer of whey protein (LA/P1) maintained the viability of their encapsulated Lactobacillus acidophilus (9.57 log CFU/g -1 ). The best storage viability was at -18 °C, with a count of 7.86 log CFU/g -1 at 120 days for microcapsule LA/P1,with those consisting of two layers of whey protein (LA/P3) having a 6.55 log CFU/g -1 at 105 days. This study indicated that external ionic gelation was effective and could be used for the production of pectin microcapsules, with multilayer whey protein promoting greater protection and viability of Lactobacillus acidophilus. RESUMO:O objetivo deste trabalho foi produzir microcápsulas de pectina, contendo Lactobacillus acidophilus por gelificação iônica externa, seguida da adsorção de proteína de soro de leite e multicamadas formadoras de pectina. Além disso, a viabilidade de lactobacilos livres e microencapsulados, após exposição in vitro a condições gastrintestinais, foi avaliada após simulação de tratamentos térmicos e, finalmente, estabilidade a -18 ºC, 5 ºC e 25 ºC durante 120 dias de armazenamento. A exposição a diferentes pHs, simulando a passagem pelo trato gastrointestinal, mostrou que os tratamentos das microcápsulas com apenas pectina (LA/P0) e com uma e duas camadas proteína do soro (tratamentos LA/P1 e LA/P3, respectivamente), foram capazes de proteger o Lactobacillus acidophilus , enquanto as microcápsulas aumentaram a liberação de probióticos do estômago para o intestino. As células livres diminuíram suas contagens no curso do sistema. Em relação aos tratamentos térmicos aplicados, pode-se afirmar que a microcápsula com uma camada de proteína do soro (LA/P1) resistiu e manteve a viabilidade de Lactobacillus acidophilus (9,. A melhor viabilidade foi obtida no armazenamento a -18 ° C, com uma contagem de 7,86 log CFU / g -1 para essa mesma microcápsula (LA/P1) no final do armazenamento (120 dias) e 6,55 log CFU / g -1 para as microcápsulas com duas camadas de proteína do soro (LA/P3) por 105 dias. Este estudo indica que a gelificação iônica externa é eficaz e pode ser usada para a produção de microcápsulas de pectina com multicamadas de ...

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Alginate and pectin-based particles coated with globular proteins: Production, characterization and anti-oxidative properties

Cited by 34 publications

References 25 publications

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

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