An overview of encapsulation of active compounds used in food products by drying technology

Ray, Subhasis; Raychaudhuri, Utpal; Chakraborty, Runu

doi:10.1016/j.fbio.2015.12.009

Cited by 323 publications

(181 citation statements)

References 64 publications

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“…Adicionalmente, la combinación apropiada de prebióticos y probióticos produce mayor beneficio al consumidor y puede producir un efecto sinérgico (Tripathi y Giri 2014). Las técnicas de encapsulación son una alternativa cuando se intenta proteger a estos microorganismos del efecto de agentes medioambientales que pueden afectar su viabilidad, durante el procesamiento, almacenamiento, consumo y a su paso por el tracto gastrointestinal al permitirles mantener su viabilidad y funcionalidad en el tiempo (Semyonov et al, 2010;González et al, 2015) reduciendo el daño celular al retener las células dentro de materiales encapsulantes que generan su aislamiento (Ranadheera et al, 2010;Ray et al, 2016).…”

Section: Introductionunclassified

“…Muchas consideran mezclas liquidas que deberán ser secadas en el tratamiento de encapsulación, en este caso la probable aplicación de altas temperaturas están asociadas a una reducción significativa de la viabilidad de los microorganismos debida a la rápida deshidratación y al estrés térmico (Ray et al, 2016). La liofilización es una técnica adecuada para la encapsulación de microorganismos termosensibles, que mediante la congelación del producto y tras la aplicación de vacío, el agua es eliminada por sublimación, obteniendo de esta manera una pasta seca que favorece la preservación en el tiempo del producto (Semyonov et al, 2010;Fritzen-Freire, et al, 2012).…”

Section: Introductionunclassified

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Encapsulación de Alimentos Probióticos mediante Liofilización en Presencia de Prebióticos

2016

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*Autor a quien debe ser dirigida la correspondenciaRecibido May. 12, 2016; Aceptado Jun. 17, 2016; Versión final Ago. 9, 2016, Publicado Dic. 2016 Resumen Se evaluó durante liofilización y almacenamiento, el efecto de los prebióticos inulina y fructo-oligosacárido-FOS (25% p/v) sobre las propiedades fisicoquímicas de los polvos y la viabilidad de las cepas L. casei ATCC-393 y Lactobacillus rhamnosus ATCC-9469. La humedad, la actividad de agua y los recuentos de células viables no menores a 10 6 UFCg -1 fueron los criterios de estabilidad. Se evaluaron las propiedades de rehidratación (higroscopicidad, humectabilidad, solubilidad) y estructurales (tamaño de poro, área superficial). En el almacenamiento (20±2°C) se determinaron diferencias significativas en la supervivencia; para L casei fue de 70.49% a los 63 días y para L. rhamnosus fue 73.58% a los 98 días. Para ambos microorganismos la humedad y la actividad de agua se incrementaron por encima del 50%; el tamaño de poro se incrementó por la adición de los prebióticos y el área superficial (BET) reportó valores bajos. Se demostró que la inulina genera una mayor estabilidad al L. rhamnosus permitiendo su aplicación en alimentos funcionales con potencial simbiótico. Palabras clave: inulina, FOS, probiótico-prebiótico, encapsulación, liofilización Encapsulation of Probiotic by Freeze Drying in the Presence of Prebiotic AbstractDuring lyophilization and storage the effects of the prebiotics inulin and fructo-oligosaccharide-FOS (25% w/v) on the physicochemical properties of powders and the viability of the strains L. casei ATCC-393 y Lactobacillus rhamnosus ATCC-9469 were evaluated. Humidity, water activity and the viable cell counts not less than 10 6 CFUg -1 were the stability criteria. Properties of rehydration (hygroscopicity, wettability, solubility) and structural properties (pore size, surface area) were evaluated. Significant differences in survival during storage (20 ± 2 ° C) were determined. For L casei was 70.49% after 63 days and for L. rhamnosus was 73.58% after 98 days. For both microorganisms, the moisture and the water activity, increased above 50%; the pore size was increased by addition of prebiotics and the surface area (BET) reported low values. It is shown that inulin generates greater stability for L. rhamnosus, allowing its application in functional foods with symbiotic potential.

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Section: Introductionunclassified

Encapsulación de Alimentos Probióticos mediante Liofilización en Presencia de Prebióticos

2016

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“…Overview of the most recent studies and patents aimed at enhancing anthocyanin stability in food systems [328] Anthocyanin extraction, microencapsulation and release properties during in vitro digestion [329] Study on colour stability and microencapsulation from Jamun of anthrocyanin pigment using spray-drying [330] Health benefits of anthocyanins and their extraction, characterization, encapsulation and delivery [331] Encapsulation of anthocyanins from berry-type fruit species as a technology for improving the stability and/or bioavailability of anthocyanins [332] Microencapsulation of anthocyanins with different biopolymers through spray-drying [333] Nonthermal stabilization mechanisms of anthocyanins in model and food systems [334] Stabilization of cranberry anthocyanins in nutraceutical capsules [335] Polyphenols Relevant recent studies on biopolymer nanoparticles and natural nanocarriers for nanoencapsulation of phenolic compounds [338] The encapsulation methods in plants using protein matrices [339] Phenolic-enriched foods: sources and processing for enhanced health benefits [131] Using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals [340] Overview on encapsulation of natural polyphenolic compounds [341] Overview of encapsulation of widely used polyphenols: effectiveness, variations, developments and trends [336] Bioactive substances Development of food applications containing micro-encapsulated coffee antioxidants [342] Encapsulation of active compounds used in food products by drying technology [337] …”

Section: Anthocyaninsmentioning

confidence: 99%

“…Some authors [330,332] have revealed that a combination of other wall materials and other modifiers (as oxygen scavengers, antioxidants, chelating agents, and surfactants) increases the encapsulation efficiencies. [131,[328][329][330][331][332][333][334][335][336][337][338][339][340][341][342] summarizes some selected reviews on anthocyanin, polyphenol and bioactive compounds encapsulation. In last years, the use of biodegradable polymeric nanoparticles has attracted the interest of researches [337] due to their good biocompatibility, easy design and preparation, structure variations and interesting biomimetic characters.…”

Section: Encapsulation Of Anthocyaninsmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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“…In fact, encapsulation by drying technology and microencapsulation techniques have gained progressively a particular reliability up to a point that are used both in food industries, but also for pharmaceutical and nutraceutical purposes (M. I. Dias et al, 2015;Fernandez et al, 2009;Otálora et al, 2015;Ray et al, 2015). As an example, Venil et al (2015) aiming to assess the spray drying effect on the stability of an encapsulated violet pigment produced from Chromobacterium violaceum UTM 5, described that the high stability of this pigment was achieved at pH 7, temperature 25-60 ºC and under dark conditions, during entire storage period (Venil et al, 2015).…”

Section: Industrial and Biotechnological Procedures To Offset Coloranmentioning

confidence: 99%

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Martins

Roriz

Morales

et al. 2016

Trends in Food Science & Technology

386

205

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Background: Worldwide consumers seek most delightful and appealing foodstuffs, at the same time they require safer, more nutritious and healthier products. Color is one of the most important organoleptic attributes that directly affects consumers' acceptance and food selection. Scope and approach:The present report aims to provide an extensive approach to the field of food (natural/synthetic) colorants, namely those who are currently allowed with established acceptable daily intake (ADI). It also describes the biotechnological and industrial techniques that have been used to optimize food attractiveness, shelf life and color stability, as well as the general trends and future perspectives of food science and technology in the topic of food colorants. Key findings and conclusions:Synthetic food colorants were largely used, but have been progressively substituted by those obtained from natural origins. Numerous side effects and toxicity, at both medium and long-terms, allergic reactions, behavioral and neurocognitive effects have been related with their use. Otherwise, naturally-derived food colorants seem to provide high quality, efficiency and organoleptic properties, and also play a contributive role as health promoters. Anthocyanins, carotenoids, phenolic compounds, beet derivatives, annatto and some curcuminoids are among the most commonly used, while strict regulatory practices have been applied looking for food quality assurance.

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An overview of encapsulation of active compounds used in food products by drying technology

Cited by 323 publications

References 64 publications

Encapsulación de Alimentos Probióticos mediante Liofilización en Presencia de Prebióticos

Encapsulación de Alimentos Probióticos mediante Liofilización en Presencia de Prebióticos

Antioxidant Capacity of Anthocyanin Pigments

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

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