An overview of encapsulation technologies for food applications

Nedović, Viktor; Kalušević, Ana; Manojlović, Verica; Lević, Steva; Bugarski, Branko

doi:10.1016/j.profoo.2011.09.265

Cited by 667 publications

(336 citation statements)

References 29 publications

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“…In the brewing industry immobilized cells (yeast cells) are used to increase the productivity in fermentation and maturation [8,9]. Immobilized yeast are also reported for wine and cider production [2,10], giving an overall costs reduction [10]. The increase in productivity is a consequence of the continuous operations practicable with encapsulated cells [11], increased cell density, facilitated cell recovery and re-use, enhanced yeast stability, increased yeast tolerance to ethanol and acetic acid, increased fermentation time, protection from harsh environments, reduced contamination [2,11].…”

Section: Introductionmentioning

confidence: 99%

Microparticles for cell encapsulation and colonic delivery produced by membrane emulsification

Morelli

Holdich

Dragosavac

2017

Journal of Membrane Science

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Citation: MORELLI, S., HOLDICH, R. and DRAGOSAVAC, M., 2017. Microparticles for cell encapsulation and colonic delivery produced by membrane emulsification. Journal of Membrane Science, 524, Additional Information:• This paper was accepted for publication in the journal Journal of This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting galley proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. conditions. The liquid drops were loaded with increasing amount of yeast (3.14 x 10 7 to 3.14 x 10 8 cells/ mL). The stability and uniformity of the emulsions was independent of the cell concentration. PTFE coated hydrophobic membrane produced smaller W/O drops compared to FAS coated membranes. The liquid polymeric droplets were solidified in solid particles using thermal gelation and/or ionic crosslinking, obtaining yeast encapsulated particles sized ~100 µm.The pH sensitive polymer, Eudragit S100, was used as a coating to create gastro resistant particles suitable for intestinal-colonic targeted release. Viability of the released yeast cells was demonstrated using fluorescence probes and checking cell glucose metabolism with time. AbbreviationsW/O emulsion, water in oil

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Section: Introductionmentioning

confidence: 99%

Microparticles for cell encapsulation and colonic delivery produced by membrane emulsification

Morelli

Holdich

Dragosavac

2017

Journal of Membrane Science

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“…This approach has also been successfully utilised in the food industry to protect a core active ingredient that is entrapped within an outer layer of lipidic or polymeric material thus preventing it from interacting with other food components as well as the surrounding environment [20]. A wide range of approaches including lipid based systems have been explored previously for iron delivery [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Ascorbyl palmitate/DSPE-PEG nanocarriers for oral iron delivery: Preparation, characterisation and in vitro evaluation

Zariwala

Farnaud

Merchant

et al. 2014

Colloids and Surfaces B: Biointerfaces

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“…Encapsulation technology is a process of entrapping bioactive compounds using a coating material, which protects them from degradation and provides efficient release and delivery for food and pharmaceutical applications (Nedovic et al, 2011). The coating materials, which form nanometer-size particles, can enhance cell permeability and stability of the compounds in the bloodstream (Yadav et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Anthocyanins from Black Rice (Oryza Sativa L.) Bran Extract using Chitosan-Alginate Nanoparticles

Bulatao¹,

Samin²,

Salazar³

et al. 2017

JFR

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This study was conducted to extract and encapsulate anthocyanins from black rice bran using chitosan-alginate nanoparticles. Ten black rice varieties were screened for the anthocyanin content and the variety with the highest anthocyanins was used for the encapsulation. The anthocyanins were extracted by defatting the bran with n-hexane and soaking it with 85% acidified ethanol. The crude anthocyanin extract (CAE) was freeze-dried at -110°C for 48 h and then encapsulated in chitosan-alginate nanoparticles using two processes: ionic pre-gelation and polyelectrolyte complex formation. The mass ratio of chitosan and alginate polymers used in this study was 100:10. The treatments applied were as follows: T 0 -0 mg CAE, T 1 -10 mg CAE, T 2 -20 mg CAE, and T 3 -30 mg CAE. The resulting capsules were characterized in terms of chemical properties, surface morphology, particle size, polydispersive index, encapsulation efficiency, and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity. Screening of rice samples indicated that Ominio bran had the highest anthocyanin content (36.11 mg/g). Anthocyanins were successfully encapsulated in the matrix as shown by the Scanning Electron Microscopy images and Fourier Transform Infrared spectra of the anthocyanin-loaded chitosan-alginate nanoparticles. Among the different concentrations of CAE, T 3 had the highest encapsulation efficiency (68.9%) and antioxidant scavenging activity (38.3%) while T 1 and T 2 had the lowest. Ascending particle size was observed for T 0 (358.5 nm), T 3 (467.9 nm), T 1 (572.3 nm), and T 2 (635.9 nm). All anthocyanin-loaded capsules were found to be of nano-size (<1000 nm). The study concluded that chitosan-alginate nanoparticles can be a good encapsulating material for anthocyanin.

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An overview of encapsulation technologies for food applications

Cited by 667 publications

References 29 publications

Microparticles for cell encapsulation and colonic delivery produced by membrane emulsification

Microparticles for cell encapsulation and colonic delivery produced by membrane emulsification

Ascorbyl palmitate/DSPE-PEG nanocarriers for oral iron delivery: Preparation, characterisation and in vitro evaluation

Encapsulation of Anthocyanins from Black Rice (Oryza Sativa L.) Bran Extract using Chitosan-Alginate Nanoparticles

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