Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrix

Donhowe, Erik Glenn; Flores, Floirendo P.; Kerr, William L.; Wicker, Louise; Kong, Fanbin

doi:10.1016/j.lwt.2013.12.037

Cited by 109 publications

(67 citation statements)

References 33 publications

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“…Additionally, to the high cost-benefit, the MXs are largely used in industry because they improve the body and texture of the product without imparting a floury taste, help in the control of both, sweetness and hygroscopicity, and reduce the crystallization (Hadnađev et al, 2014). Due to the high solubility in water, the MX is one of the additives most used in the encapsulating industry, mainly in spray drying processes, which comprises the transformation of a food product from the liquid state into a dry powder of solid particles (Donhowe, Flores, Kerr, Wicker, & Kong, 2014;Santiago et al, 2015). In this process, the liquid food product is sprayed inside a conical chamber containing a hot-air flow, producing in this way the abrupt evaporation of water from the product.…”

Section: Introductionmentioning

confidence: 99%

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

Saavedra-Leos

Leyva‐Porras

Álvarez-Salas

et al. 2017

CyTA - Journal of Food

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Urizar (2018) Obtaining orange juice-maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization, CyTA -Journal of Food, 16:1, 61-69, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 A set of four maltodextrins (MXs) with different degree of polymerization were employed as carrying agents for the spray drying of liquid orange juice (OJ) without collapse in the microstructure; this was visually observed as fine powders non-agglomerated were obtained with a characteristic color. The powders were subjected to water adsorption and characterized. The effect of the MX added was the increase in the adsorption of water and the subsequent depression in the glass transition temperature (T g ). The microstructure did not crystalize at any water activity, but the phase changed from an amorphous solid to a solid covered by saturated liquid. Additionally, a simple mathematical model based on the molar fractions and the T g of the individual components was proposed for predicting the overall T g of the ternary system water-OJ-MX. The results presented herein may contribute to the processing of sugar-rich systems and in the stability of food products.Obtención de polvos de jugo de naranja-maltodextrina sin colapso estructural basado en la temperatura de transición vítrea y grado de polimerización RESUMEN Se emplearon cuatro maltodextrinas (MX) con diferente grado de polimerización (GP) como agente acarreador para el secado por aspersión sin colapso de la microestructura de jugo de naranja líquido (OJ); esto fue observado visualmente como un polvo de color blanco y apariencia fina sin aglomeración. Los polvos fueron sometidos a un proceso de adsorción de agua y caracterizados. El efecto de la adición de la MX fue el incremento en la adsorción de agua y la subsecuente depresión en el valor de la temperatura de transición vítrea (T g ). Para todas las actividades de agua evaluadas la microestructura no cristalizó, pero la fase cambió de un sólido amorfo a un sólido cubierto por líquido saturado. Adicionalmente se propuso para la predicción del valor de T g del sistema ternario agua-OJ-MX, el uso de un modelo matemático simple basado en las fracciones molares y los valores de T g de los componentes individuales. Los resultados obtenidos pueden contribuir para el procesamiento de sistemas ricos en azúcares y en la estabilidad de productos alimenticios. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

Saavedra-Leos

Leyva‐Porras

Álvarez-Salas

et al. 2017

CyTA - Journal of Food

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“…To date, extrusion has proven to be one of the most feasible techniques to encapsulate probiotics (Burgain et al, 2011), though other bioactive compounds have been encapsulated such as hydrophilic (Lupo et al, 2014) and lipophilic polyphenols (Waterhouse et al, 2014), and vitamins (Wichchukit et al, 2013). Finally, extrusion has been successfully implemented for covalently gelled microbeads (Donhowe et al, 2014;Kittikaiwan et al, 2007;Laos et al, 2007;Leach et al, 1998).…”

Section: Extrusionmentioning

confidence: 99%

“…Recently, spray drying vs. extrusion for β-carotene encapsulation efficiency and release kinetics under simulated digestion was compared (Donhowe et al, 2014). Although spray drying (with maltodextrin as a carrier) resulted in smaller particles than extrusion (chitosan coated alginate microbeads), i.e.…”

Section: Extrusionmentioning

confidence: 99%

“…To date, a rather limited number of studies have been conducted on the impact of structural aspects of solid-based encapsulation vehicles, their disintegration, and the colloidal changes of their particular components on the bioavailability of encapsulated bioactive compounds Donhowe et al, (2014). evaluated the release and bioaccessibility of β-carotene encapsulated either in maltodextrin spray dried microcapsules or alginate-chitosan microbeads (prepared by ionotropic gelation), incorporated in two different fatfree food products (tapioca pudding, yogurt).…”

mentioning

confidence: 99%

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A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids

Soukoulis

Bohn

2017

Critical Reviews in Food Science and Nutrition

199

135

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Carotenoids are lipophilic secondary plant compounds, and their consumption within fruits and vegetables has been positively correlated with a decreased risk of developing several chronic diseases. However, their bioavailability is often compromised due to incomplete release from the food matrix, poor solubility and potential degradation during digestion. In addition, carotenoids in food products are prone to oxidative degradation, not only lowering the nutritional value of the product but also triggering other quality deteriorative changes, such as formation of lipid pro-oxidants (free radicals), development of discolorations or off-flavor defects. Encapsulation refers to a physicochemical process, aiming to entrap an active substance in structurally engineered micro- or nano-systems, in order to develop an effective thermodynamical and physical barrier against deteriorative environmental conditions, such as water vapor, oxygen, light, enzymes or pH. In this context, encapsulation of carotenoids has shown to be a very effective strategy to improve their chemical stability under common processing conditions including storage. In addition, encapsulation may also enhance bioavailability (via influencing bioaccessibility and absorption) of lipophilic bioactives, via modulating their release kinetics from the carrier system, solubility and interfacial properties. In the present paper, it is aimed to present the state of the art of carotenoid microencapsulation in order to enhance storability and bioavailability alike.

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“…Carotenes are isoprenoid molecules which contain a hydrocarbon with conjugated double bonds in the structure, and figure as one of the most important bioactive compounds used by the food industry as natural pigments (DONHOWE et al, 2014). These compounds are present in fruits and vegetables and are co-responsible for the yellow, orange and red colors of various vegetables (GONNET et al, 2010).…”

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confidence: 99%

Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate

Chaves

Pinho

2018

Braz. J. Food Technol.

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Microencapsulation is currently used by the food industry for different purposes, including the protection of ingredients against factors such as oxidation and volatilization, as well as to increase the bioavailability and bioaccessibility of nutrients. The current study aimed to encapsulate beta-carotene in solid lipid microparticles stabilized with whey protein isolate (WPI), and also investigate their integrity during storage and under stress conditions such as different ionic strengths, sucrose concentrations and thermal treatments. Solid lipid microparticles were produced using palm stearin, a food grade vegetable fat, using a single-step high shear process. Of the different formulations used for lipid microparticle production, characterization studies showed that the greatest stability was obtained with systems produced using 1.25% (w/v) whey protein isolate, 5% (w/v) palm stearin and 0.2% (w/v) xanthan gum. This formulation was applied for the production of beta-carotene-loaded solid lipid microparticles, with different concentrations of alpha-tocopherol, in order to verify its possible antioxidant activity. The results showed that the addition of alpha-tocopherol to the dispersions provided an increase in encapsulation efficiency after 40 days of storage that ranged from 29.4% to 30.8% when compared to the system without it. Furthermore, the solid lipid microparticles remained stable even when submitted to high ionic strength and to heating in the proposed temperature range (40 °C to 80 °C), highlighting their feasible application under typical food processing conditions. Keywords: Lipid particles; Beta-carotene; Stress conditions; Microencapsulation; Palm stearin; Whey protein isolate. ResumoA microencapsulação é atualmente utilizada pela indústria de alimentos com diferentes propósitos, incluindo a proteção de ingredientes contra fatores, como a oxidação e a volatilização, assim como o aumento da biodisponibilidade e da bioacessibilidade de nutrientes. Este estudo teve por objetivo a encapsulação de betacaroteno em micropartículas lipídicas sólidas estabilizadas com isolado proteico de soro, além de verificar sua integridade sob armazenamento refrigerado e após submissão a diferentes condições de estresse, tais como força iônica, presença de açúcar e tratamentos térmicos. As partículas lipídicas sólidas foram produzidas utilizando estearina de palma, uma gordura vegetal de grau alimentício, a partir de homogeneização de alto cisalhamento. Dentre as diferentes formulações utilizadas durante a produção das partículas lipídicas sólidas, os estudos de caracterização mostraram que uma maior estabilidade foi obtida pelo sistema produzido com 1,25% (m/v) de isolado proteico de soro, 5% (m/v) de estearina de palma e 0,2% (m/v) de goma xantana. Essa formulação foi então escolhida para a posterior produção de partículas lipídicas sólidas encapsulando betacaroteno, etapa na qual foram testadas diferentes concentrações de alfa-tocoferol, a fim de verificar seu potencial antioxidante. Os resultados mostrara...

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Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrix

Cited by 109 publications

References 33 publications

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids

Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate

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