Cashew gum and inulin: New alternative for ginger essential oil microencapsulation

Fernandes, Regiane Victória de Barros; Botrel, Diego Alvarenga; Silva, Eric Keven; Borges, Soraia Vilela; Oliveira, Cassiano Rodrigues de; Yoshida, María Irene; Feitosa, Judith Pessoa de Andrade; Paula, Regina C.M. de

doi:10.1016/j.carbpol.2016.07.096

Cited by 98 publications

(44 citation statements)

References 43 publications

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“…EE values of tomato pomace extract with arabic gum ranged between 3.4 and 20.5% (Table 1), whereas for encapsulation with inulin was slightly higher, ranging from 6.9 to 25.3% (Table 1). These results are in the range of those reported by Rocha et al [19] for microencapsulation of lycopene in modified starch by atomization in spray drying (between 21.0 and 29.7%) and by Fernandes et al [30] for the microencapsulation of ginger essential oil using cashew gum as the main wall material and inulin as secondary material (15.8% for the 1:3 mixture of cashew gum and inulin).…”

Section: Encapsulation Efficiency and Loading Capacitysupporting

confidence: 82%

“…EE is a response variable of great importance in the encapsulation of bioactive compounds, since it indicates the number of bioactive compounds of the feed which, in fact, were encapsulated. According to Fernandes et al [30], EE is strongly affected by the drying inlet temperature and type and concentration of wall material used. EE values of tomato pomace extract with arabic gum ranged between 3.4 and 20.5% (Table 1), whereas for encapsulation with inulin was slightly higher, ranging from 6.9 to 25.3% (Table 1).…”

Section: Encapsulation Efficiency and Loading Capacitymentioning

confidence: 99%

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Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

et al. 2019

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Microencapsulation by spray-drying is a process used in the stabilization of active compounds from various natural sources, such as tomato by-products, with the purpose to be used as additives in the food industry. The aim of this work was to study the effects of wall material and spray drying conditions on physicochemical properties of microcapsules loaded with lycopene rich extract from tomato pomace. The assays were carried out with ethanolic tomato pomace extract as core material and arabic gum or inulin as wall materials. A central composite rotatable design was used to evaluate the effect of drying air inlet temperature (110-200 • C) and concentration of arabic gum (5-35 wt %) or inulin (5-25 wt %) on the antioxidant activity, encapsulation efficiency, loading capacity, and drying yield. SEM images showed that the produced particles were in the category of skin-forming structures. The most suitable conditions, within the ranges studied, to obtain lycopene loaded microparticles were a biopolymer concentration of 10 wt % for both materials and an inlet temperature of 200 and 160 • C for arabic gum and inulin, respectively. Arabic gum and inulin possessed a good performance in the encapsulation of tomato pomace extract by spray drying. It is envisaged that the capsules produced have good potential to be incorporated in foods systems with diverse chemical and physical properties.

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Section: Encapsulation Efficiency and Loading Capacitysupporting

confidence: 82%

Section: Encapsulation Efficiency and Loading Capacitymentioning

confidence: 99%

Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

et al. 2019

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“…The main applications of inulin are related to its technological properties, such as a substitute for sugars and fats in low-calorie foods, as a thickener, emulsifier, and gelling agent, and it may constitute a potential auxiliary agent for drying processes [80,84]. In the field of bioactives encapsulation, the use of inulin as wall material enables its health benefits to be harnessed, and at the same time it allows the release of bioactive compounds in the colon due to its resistance to pH variations in the gastrointestinal tract [23,90].…”

Section: Wall Materialsmentioning

confidence: 99%

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019

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Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.

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“…But the irregular shape and cavities increased the surface of the capsules, which may increase their susceptibility to oxidation [14]. The formation of cavities was caused by the formation of air bubbles inside the capsules after the envelope was formed around them, which caused the capsules to bulge and sink when the temperature exceeded the boiling point of water [25].…”

Section: Sem Analysismentioning

confidence: 99%

Microencapsulation of Camelina sativa Oil Using Selected Soluble Fractions of Dietary Fiber as the Wall Material

Kanclerz

Drozińska

Kurek

2019

Foods

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The aim of the study was to prove the usefulness of microencapsulation of Camelina sativa oil regarding its vulnerability to oxidation caused by oxygen, temperature, and other factors. Pectin, inulin, gum arabic, and β-glucan, each of them mixed with maltodextrin, were used as wall materials and their appropriability to reduce oxidation of the core material was examined. Microcapsules were prepared by spray drying, which is the most commonly used and very effective method. The research confirmed results known from literature, that gum arabic and inulin are most proper wall materials, because they ensure small oxidation increase during storage (4.59 and 5.92 eq/kg after seven days respectively) and also provide high efficiency of process (83.93% and 91.74%, respectively). Pectin turned out to be the least appropriate polysaccharide because it is not able to assure sufficient protection for the core material, in this case Camelina sativa oil, due to low efficiency (61.36%) and high oxidation (16.11 eq/kg after seven days). β-glucan occurred to be the coating material with relatively high encapsulation efficiency (79.26%) but high humidity (4.97%) which could negatively influence the storage of microcapsules. The use of polysaccharides in microencapsulation, except performing the role of wall material, has the advantage of increasing the amount of dietary fiber in human diet.

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Cashew gum and inulin: New alternative for ginger essential oil microencapsulation

Cited by 98 publications

References 43 publications

Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

Microencapsulation of Camelina sativa Oil Using Selected Soluble Fractions of Dietary Fiber as the Wall Material

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