Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L pits

Sassi, Chiraz Ben; Marcet, Ismael; Rendueles, Manuel; Dı́az, Mario; Fattouch, Sami

doi:10.1016/j.lwt.2020.109778

Cited by 18 publications

(9 citation statements)

References 41 publications

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“…Another novel wall material, egg yolk protein along with gum arabic, was used to encapsulate date pit polyphenols. The free‐dried product that has egg yolk protein as the matrix resulted in an encapsulation efficiency of 99.75 ± 0.01%, whereas the uses of gum arabic and egg yolk protein in the ratio 1:3 resulted in an efficiency of 91.55 ± 2.93% (Sassi et al, 2020).…”

Section: Factors Affecting the Encapsulationmentioning

confidence: 99%

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Kandasamy¹,

Naveen²

2022

J Food Process Engineering

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Bioactive compounds are a type of chemical substance found in plant sources. Lycopene, carotenoids, phytochemicals, phenolic compounds, and anthocyanin are a few bioactive compounds. These compounds are rich in antimicrobial, antioxidant, and free radical‐scavenging properties. But these compounds are easily degraded. In order to enhance the chemical stability and the retention properties of functional ingredients, encapsulation is indispensable. This paper reviews the two important methods of encapsulation of bioactive components and the novelties in these techniques. Spray‐drying and freeze‐drying techniques are commonly used for encapsulation in the food and pharmaceutical industries. The former is a quick and high‐temperature process, while the latter is a time‐consuming and low‐temperature procedure. The inlet temperature during spray drying is maintained between 120 and 190°C, whereas during freeze drying, a temperature of −80°C to −20°C is maintained. For effective encapsulation, the optimization of the process conditions such as the temperature, pressure, feed rate, airflow rates, and selection of wall materials are essential. In this paper, the influence of these parameters on encapsulation efficiency and product stability is also discussed. Practical Applications The spray‐drying and freeze‐drying techniques find their application in the food and chemical industries for the purpose of encapsulation and drying. The former technique helps transform liquid foods to powder and thereby extending their shelf life. The encapsulation of some biologically active components helps better retention and delivery of the components. Spray drying is a technique in which liquid foods are converted to powdered form. These techniques have been used for a very long time in the dairy industry. But in recent times, they have been used in the pharmaceutical industries as well. Their main application in the pharmaceutical industry is drug delivery. Freeze drying is a low‐temperature encapsulation process which is mainly used for the encapsulation of functional foods. The most commonly spray‐dried active materials include oleoresins, natural food colors, natural antioxidants, lipids, flavors, and functional foods. Probiotic sources such as bacterial cultures are the main freeze‐dried products. In this review, the practical applications of the techniques are elaborated.

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Section: Factors Affecting the Encapsulationmentioning

confidence: 99%

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Kandasamy¹,

Naveen²

2022

J Food Process Engineering

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“…Several methods have been developed to reduce the particle size and increase the water dispersibility of egg yolk granules, including mechanical treatments [19] , enzymatic hydrolysis [20] , and physical methods, such as forming polysaccharide coatings around the granules [21,22] . In our previous study, we have found granules completely dissociated at pH 10.0 [15] .…”

Section: Introductionmentioning

confidence: 99%

Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity

Zhu

et al. 2023

Food Biophysics

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Our previous study demonstrated the potential of yolk granules for the encapsulation and delivery of lipophilic bioactive compounds. In this work, by modulating reassembly of granules using NaCl, curcumin was successfully encapsulated in reassembled granules, resulting in formation of nanoparticles (Gra-Cur NPs). It has been found that curcumin was mainly bound to the granules through hydrophobic interactions. The encapsulated curcumin was in an amorphous state. The Gra-Cur NPs exhibited good dilution, storage, and thermal stabilities. The UV-light stability of curcumin was signi cantly improved after encapsulation. The encapsulated curcumin had similar or better free radical scavenging activity than curcumin dissolved in organic solvent. The anti-proliferation activity against HT-29 cells of encapsulated curcumin was higher than that of curcumin dissolved in DMSO. The encapsulated curcumin also had better bioavailability, as shown by an Caco-2 cell model. The ndings of this study may facilitate the design, fabrication, and application of granule-based delivery systems.

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“…Heterogeneous size of the observed microparticles could be related to the expansion of the particles during microscopy prepration and/or aggregation of small particles. The other previous studies con rmed the differences in the SEM images of the microcapsules, depending on the hydrocolloid used for the coating [25,26,33]. Gastro-intestinal digestion was performed to evaluate the potential release of the bioactive molecules from encapsulated parchment extracts.…”

Section: Resultsmentioning

confidence: 91%

“…In vitro release studies of the phenolic compounds encapsulated were carried out in aqueous media, using a static model. The procedure was adapted from the method previously well described [26,33]. The method consists of two sequential steps: an initial pepsin/HCl digestion for 2 h at 37 °C to simulate gastric conditions followed by a digestion with bile salts/pancreatin for 2 h at 37 °C to simulate small intestine conditions.…”

Section: Release Study Of the Encapsulates During Simulated In-vitro ...mentioning

confidence: 99%

Valorization of Encapsulated Coffee Parchment Extracts as Metabolic Control for High Fructose Diet-Induced Obesity, Using Wistar Rat as Animal Model

BENYELLES

Merzouk

et al. 2023

Waste Biomass Valor

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Purpose : Parchment is a coffee by-products with high amounts of polyphenols that could be effective in the prevention of obesity-related metabolic disorders. However, their effectiveness depends on their stability and bioavailability which could be overcome by encapsulation. The aim of this study was to investigate anti-obesity effects of aqueous coffee parchment extracts.Methods : Aqueous coffee parchment extracts were administrated orally (100 mg/kg weight/day) as free or in a microencapsulated form with whey protein/maltodextrin, in fructose-induced obesity rat model (20% fructose in water). Different metabolic parameters were determined.Results : Parchment extract contained total phenolics at 79.50 mg GAE/ g, with chlorogenic acid and caffeine as main compounds. The microencapsulation e ciency was 89.36% and SEM images revealed spherical microcapsules which exhibited polyphenol release under simulated digestion. Fructose obese rats displayed increased adiposity and metabolic alterations as hyperinsulinemia, hyperglycemia, hyperlipidemia and oxidative stress with high liver and adipose tissue lipids. The treatment with parchment extracts prevented adipose fat accumulation and alleviated the hyperglycemia, hyperinsulinemia, hyperlipidemia, liver steatosis and oxidative stress in obese rats. The effects were more pronounced with encapsulation.Conclusion : Coffee parchment extracts protected against fructose-induced obesity metabolic alterations ; a better amelioration was observed with microcapsules which will increase the value of this coffee by-product. Statement Of NoveltyCoffee industry generates huge amounts of coffee wastes which are still rich in bioactive compounds with antioxidant activity. The by-product coffee parchment was less studied and less utilized. To our knowledge, no work has been done to investigate the possibility of encapsulating its bioactive compounds for better protection, delivery and use. For the rst time, we investigated the microencapsulation of coffee parchment extracts and we tested the metabolic effects of these microparticles in fructose induced obesity model. Our results suggested that coffee parchment extract treatment reduced adiposity, improved insulin resistance, lipid pro le and oxidant/antioxidant status. With encapsulation, bioactive molecules are less degraded, resulting in higher bene cial properties, providing valuable insight into their potential application in obesity treatment.

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Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L pits

Cited by 18 publications

References 41 publications

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity

Valorization of Encapsulated Coffee Parchment Extracts as Metabolic Control for High Fructose Diet-Induced Obesity, Using Wistar Rat as Animal Model

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