Effect of different polysaccharides and crosslinkers on echium oil microcapsules

Comunian, Talita Aline; Gómez-Estaca, Joaquín; Furtado, Roselayne Ferro; Conceição, Gelson José Andrade da; Moraes, Izabel Cristina Freitas; Castro, Inar Alves de; Favaro-Trindade, Carmen Sílvia

doi:10.1016/j.carbpol.2016.05.044

Cited by 44 publications

(42 citation statements)

References 30 publications

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“…It has been listed as one of the allowed natural flavors for foods, and its safety has also been confirmed (Knezevic et al, ; Tyagi & Malik, ). However, the liquid EEO is unstable, volatile, and insoluble in water (Comunian et al, ). In order to solve the above problems, the liquid EEO can be prepared into solid microcapsules by extending the application range and improve its stability (Asbahani et al, ; Park, Shin, & Lee, ; Scarfato, Avallone, Iannelli, De Feo, & Acierno, ; Wang et al, ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of preparation conditions of eucalyptus essential oil microcapsules by response surface methodology

Ning

Yue

2019

J Food Process Preserv

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In order to improve the microencapsulation efficiency of the eucalyptus essential oil (EEO) microcapsules, the preparation process was optimized using response surface methodology (RSM). The preferred key factors were chosen firstly by Plackett–Burman design (PBD) experiments, steepest ascent experiments results which were used to determine the central level of the RSM experiment. A three‐level‐three‐variable Box–Behnken design was used to further optimize the synthesis parameters. The results of PBD experiments showed that the ratio of wall to core, encapsulation temperature and encapsulation time were the key factors affecting the microencapsulation efficiency of the EEO microcapsules. Through the RSM, the optimal preparation process of the EEO microcapsules was as follows: encapsulation temperature 46°C, encapsulation time 108 min, ratio of wall to core 9.59, ratio of ethanol to essential oil 20:1, and ratio of water to β‐cyclodextrin 10:1. The microencapsulation efficiency of the EEO microcapsules prepared under these conditions was 71.17%. Practical applications In order to expand the application range of liquid eucalyptus leaves essential oil, the essential oil was prepared into solid for use and preservation. By optimizing the preparation conditions of eucalyptus leaves essential oil microcapsules, the encapsulation efficiency of microcapsules was improved. There was great potential in the research and development of new natural antibacterial and antiseptic products.

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Section: Introductionmentioning

confidence: 99%

Optimization of preparation conditions of eucalyptus essential oil microcapsules by response surface methodology

Ning

Yue

2019

J Food Process Preserv

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“…Complex coacervation is the most common technique to microencapsulate marine (especially, fish oil, and PUFAs extracted from algae), vegetable (for example, seed oils), and essential edible oils (particularly, extracted from herbal plants). Complex coacervation provides numerous operating benefits including simplicity, scalability, and reproducibility (Xiao and others , ; Timilsena and others ; Veiga and others ), low‐cost (Xiao and others ; Veiga and others ), use of nontoxic solvent (Zhang and others ; de Conto and others ; Lv and others ; Wang and others ; Timilsena and others ), mild processing conditions such as moderate temperature (de Conto and others ; Lv and others ; Wang and others ; Timilsena and others ), minimal agitation (Zhang and others ), availability of variety polymers for the complexation process (Lv and others ; Wang and others ; Timilsena and others ), high retention efficiency (>80%) rate (Dong and others ; Dima and others ; Lv and others ; Timilsena and others , ), and payload (>90%) percentage of the core agent (Lv and others ; Xiao and others ; Timilsena and others , ), ideal controlled‐release ability of the bioactive substance (Dong and others , , ; Zhang and others ; Dima and others ; Wang and others ; Xiao and others ), resistance against moisture (water insolubility) and heat and mechanical shocks (Dong and others , ; Zhang and others ; Dima and others ; Xiao and others ; Comunian and others ), and improvement of oxidative stability through formation of a denser external shell and reduction of oil levels in the surface (Barrow and others ; Wang and others ). Nonetheless, high fragility of formed coacervates is a major drawback for the microcapsules obtained by this technique.…”

Section: Complex Coacervationmentioning

confidence: 99%

“…Protein coacervates developed by microencapsulation have relatively poor mechanical properties because of the presence of ionic interactions between the polymeric layers. Structural stability of proteins can be modified to improve the controlled release properties using a set of enzymatic (for example, transglutaminase [TGase]) and chemical (for example, glutaraldehyde and formaldehyde) crosslinking agents (Dong and others ; Prata and others ; Comunian and others ). The significant toxicity of crosslinking aldehydes has led to a drastic restriction in their application to formulate protein‐based products (Prata and others ).…”

Section: Introductionmentioning

confidence: 99%

New Trends in the Microencapsulation of Functional Fatty Acid‐Rich Oils Using Transglutaminase Catalyzed Crosslinking

Gharibzahedi

George

Greiner

et al. 2018

Comp Rev Food Sci Food Safe

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Preparing stable protein-based microcapsules containing functional fatty acids and oils for food applications has been a big challenge. However, recent advances with transglutaminase (TGase) enzyme as an effective protein cross-linker could provide workable solutions for the encapsulation of omega-3 and omega-6 fatty acids without compromising their targeted release and their biological and physicochemical characteristics. The recent and available literature related to the microencapsulation techniques, physical and oxidative properties, and core retention and release mechanisms of TGasecrosslinked microcapsules entrapping edible oils were reviewed. The effects of factors involved in microencapsulation processes, on the efficiency and quality of the produced innovative microcapsules were also discussed and highlighted. A brief focus has been finally addressed to new insights and additional knowledge on micro-and nanoencapsulation of lipophilic food-grade ingredients by TGase-induced gelation. Two dominant microencapsulation methods for fish, vegetable, and essential oils by TGase-crosslinking are complex coacervation and emulsion-based spray drying. The developed spherical particles (<100 μm) with some wrinkles and smooth surfaces showed an excellent encapsulation efficiency and yield. A negligible release rate and a substantial retention level can result for different lipid-based cores covered by TGase-crosslinked proteins during the oral digestion and storage. A significant structural, thermal and oxidative stability for edible oils-loaded microcapsules in the presence of TGase can be also obtained.

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“…Interaction occurs under specific conditions of pH, temperature and ionic strength (COMUNIAN et al, 2016;GOMEZ-ESTACA et al, 2016;TIMILSENA et al, 2016;ROY et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…CG is an exudate from the Anacardium occidentale tree, very common in the northeast region, and has similar characteristics to those of gumarabic; although, it has a lower viscosity. In turn, GE is a hydrocolloid obtained from the bones and skins of mammals and fish, which has cationic properties at pH below the isoelectric point (pH 4.7 and 5.6) and anionic characteristics above the isoelectric point (COMUNIAN et al al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil

et al. 2019

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Pequi oil is rich in bioactive compounds which can be encapsulated to increase protection against extrinsic environmental factors. A delayed degradation of pequi oil may occur by using microencapsulation technology, in addition to masking unpleasant flavors and aromas. Complex coacervation is a technique based on the electrostatic interaction between two oppositely charged biopolymers which form a matrix complexed around an agent of interest. However, cross-linking the particles is often necessary in order to make them more rigid. The objective of this research was to produce and characterize pequi oil microparticles in a cashew gum (CG) and gelatin (GE) matrix cross-linked with tannic acid. Cross-linked pequi oil microparticles were produced by varying the concentrations of biopolymers (0.5% to 1.5%) and tannic acid (0.3% to 8.1%) using a rotational central compound design. Ratio of cashew gum, gelatin and oil was 2:1:1 (m/m/m);respectively, at pH 4.5. The cross-linking process was performed with tannic acid for 30 minutes at 40 °C. The optimized formulation by means of the rotational central compound design for microparticle formation was 0.65% biopolymers (CG and GE) and 6.9% tannic acid. Increasing the tannic acid percentage in the cross-linking of the pequi oil particles had a higher yield and encapsulation efficiency. Cross-linking provided an increase in the degradation temperature of material; and consequently, improved the thermal stability of the particles. The cross-linking process was advantageous in producing the microparticles.

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Effect of different polysaccharides and crosslinkers on echium oil microcapsules

Cited by 44 publications

References 30 publications

Optimization of preparation conditions of eucalyptus essential oil microcapsules by response surface methodology

Optimization of preparation conditions of eucalyptus essential oil microcapsules by response surface methodology

New Trends in the Microencapsulation of Functional Fatty Acid‐Rich Oils Using Transglutaminase Catalyzed Crosslinking

Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil

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