Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles

Neves, Isabelle Cristina Oliveira; Silva, Sérgio Henrique; Oliveira, Natália Leite; Lago, Amanda Maria Teixeira; Ng, Natalie; Sultani, Arianna; Campelo, Pedro Henrique; Veríssimo, Lizzy Ayra Alcântara; Resende, Jaime Vilela de; Rogers, Michael A.

doi:10.1016/j.foodhyd.2020.105716

Cited by 24 publications

(12 citation statements)

References 122 publications

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“…Bulk and tapped density values of the analyzed powders were low, and between the samples, no significant (p > 0.05) differences were observed (Table 1). Similar values were reported by Neves et al [48] for microparticles containing α-tocopherol. According to Tonon et al [49], the low bulk density values indicate that more air space is present between particles, and for this reason, the powders are expected to be more sensitive to oxidative degradation during storage.…”

Section: Physical Properties Of Powderssupporting

confidence: 91%

“…From the graph, it can be observed that the shape of the curves corresponds to sigmoidal type II, according to the Brunauer classification [61]. A similar type of curves was observed by many researchers for powders with whey proteins [48,62,63]. Figure 4 shows the water content increased with the increase in a w for both powders.…”

Section: Sorption Isothermssupporting

confidence: 76%

“…Molecules 2020, 25, x FOR PEER REVIEW 9 of 19 researchers for powders with whey proteins [48,62,63]. Figure 4 shows the water content increased with the increase in aw for both powders.…”

Section: Sorption Isothermsmentioning

confidence: 99%

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Cross-Linked Microencapsulation of CO2 Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability

et al. 2020

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Oleoresin supercritical extracts from sea buckthorn were microencapsulated in whey proteins isolate and casein, in two states: native (N) and cross-linked mediated by transglutaminase (TG). The encapsulation efficiency showed values higher than 92% for total carotenoids and lycopene. Phytochemicals content was 352.90 ± 1.02 mg/g dry weight (DW) for total carotenoids in TG and 302.98 ± 2.30 mg/g DW in N, with antioxidant activity of 703.13 ± 23.60 mMol Trolox/g DW and 608.74 ± 7.12 mMol Trolox/g DW, respectively. Both powders had an inhibitory effect on α-glucosidase, of about 40% for N and 35% for TG. The presence of spherosomes was highlighted, with sizes ranging between 15.23–73.41 µm and an agglutination tendency in N, and lower sizes, up to 35 µm in TG. The in vitro digestibility revealed a prolonged release in an intestinal environment, up to 65% for TG. Moisture sorption isotherms were studied at 20 °C and the shape of curves corresponds to sigmoidal type II model. The presence of cross-linked mediated aggregates in TG powders improved stability and flowability. Our results can be used as evidence that cross-linked aggregates mediated by transglutaminase applied for microencapsulation of oleoresins have the potential to become new delivery systems, for carotenoids and lycopene, being valuable in terms of their attractive color and biological and bioaccessibility properties.

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Section: Physical Properties Of Powderssupporting

confidence: 91%

Section: Sorption Isothermssupporting

confidence: 76%

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Cross-Linked Microencapsulation of CO2 Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability

et al. 2020

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“…It represents 5%–6% of the seed weight and can achieve a water retention of 27 times its weight (Dick et al., 2015). The use of chia mucilage, as a wall material source for the production of films or capsules, has been recommended based on its high viscosity, gel‐forming capacity, and stabilizing activity on hydration, besides the change of its hydrophilic character to hydrophobic after dehydration (Neves et al., 2020). In this regard, the feasibility of using CM in the preparation of films (Luo et al., 2019) and to encapsulate lemon oil (Cortés‐Camargo et al., 2019) and other types of bioactive substances has been reported (Antigo et al., 2020) using different encapsulation methods.…”

Section: Introductionmentioning

confidence: 99%

Glucose oxidase release of stressed chia mucilage‐sodium alginate capsules prepared by electrospraying

Rentería-Ortega¹,

Salgado‐Cruz

Morales-Sánchez

et al. 2021

J Food Process Preserv

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The new consumer trends in food industry have promoted the use of nano-, micro-, and macroencapsulation technologies, looking to preserve active compounds from rapid oxidation or inactivation, such as enzymes. In this context, glucose oxidase (GOX) is widely used in various industrial processes and is considered an important green additive for the baking industry (Wong et al., 2008). However, one of the problems with free GOX is the enzyme's inherent instability and the decrease or loss of enzyme activity when the enzyme is subjected to thermal or chemical treatments during production, storage, and application.The encapsulated GOX enzyme has been widely studied due to its considerable analytical and industrial applications (Blandino et al., 2001). In this sense, encapsulated GOX is extremely important for many biosensing applications as sensor arrays and matrices

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“…Proteins come to the forefront among the coating materials thanks to their functional properties such as water-solubility, viscosity, emulsification, and film-forming ability (Chen et al, 2006;Fang et al, 2019;Madene et al, 2006;Matalanis et al, 2011;Relkin et al, 2014). Whey protein derivatives, however, have certain properties such as gelling, emulsion, and film-forming (Kelly, 2019;Neves et al, 2020). So, because of their advantages, there are some studies on oil encapsulation using whey protein (Ogrodowska et al, 2020;Premi & Sharma, 2017) and skim milk powder (Aghbashlo et al, 2012;Goula & Adamopoulos, 2012;Shamaei et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

Saraç

Doğan

2021

J. Food Process. Preserv.

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In the present study, the mono,-diglycerides obtained from rendering waste oil were encapsulated with skim milk powder (MP) and whey protein (WP), and the properties of surfactants obtained were determined. The encapsulation procedure performed in order to achieve ease of use and to determine potential protein-surfactant synergetic effects was performed with dry matter rates of 10% and 20% and surfactant/ encapsulation material rates of 1:2 and 1:3 (four different rates for each encapsulation material). The encapsulation efficiency, physiochemical properties, emulsifier stabilities, SEM images, steady, dynamic, and interfacial properties of specimens were determined. WP-coated products yielded better results in effective encapsulation efficiency (between 50.38% and 68.44%) and emulsion stability tests (between 23.99% and 37.77% for emulsion stability index), whereas MP-coated mono,-diglycerides yielded better results in viscosity analysis (between 18.04 and 32.13 mPa/s for 25°C)and powder properties such as Carr index (between 50.68% and 55.55%). When using MP and WP in mono-diglyceride encapsulation, new surfactants having different properties were obtained.Novelty Impact Statement: The powder, emulsion, and rheology properties affected by the coating material and whey protein and skim milk powder are good coating material for mono-diglycerides. Whey protein-coated products have effective encapsulation efficiency and emulsion stability tests. Skim milk powder coated monodiglycerides yielded better results in viscosity and powder property analysis such as Carr index.

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Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles

Cited by 24 publications

References 122 publications

Cross-Linked Microencapsulation of CO2 Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability

Cross-Linked Microencapsulation of CO2 Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability

Glucose oxidase release of stressed chia mucilage‐sodium alginate capsules prepared by electrospraying

Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

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