Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation

Abstract

A B S T R A C TIn this work an electrohydrodynamic process (electrospray) was used to produce β-carotene loaded nanocapsules based on whey protein isolate (WPI). WPI solutions were prepared in aqueous solutions with different concentrations of ethanol (5, 10 and 15%) which were used for β-carotene solubilization. Different electrospray conditions were tested and the morphology and molecular organization of the nanocapsules were studied on dried and hydrated state. The size of the dried nanocapsules ranged between 227 and 283 nm. After hydration, there was a significant increase in the mean size of the nanocapsules, being the sizes higher for nanocapsules produced with increasing concentrations of ethanol. Results, obtained from the reactivity of free sulfhydryl groups and fluorescence analysis, showed that the increase of ethanol concentration had a destabilizing effect on the protein unfolding.Electrosprayed WPI-based nanocapsules can be used for the encapsulation of β-carotene answering the industrial demand for novel encapsulation technologies to protect sensitive bioactive compounds.

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

“…It can be explained with the prevention of coalescence and flocculation as a result of a strong electrostatic impulse (Jain & Anal, 2018). and 1,016.78 nm (Rodrigues et al, 2020). In another study, the mean droplet size of oil/water emulsions containing different surfactants was found to range between 137.9 and 188.8 nm (Zeeb et al, 2015).…”

Encapsulation of β-Carotene by Emulsion Electrospraying Using Deep Eutectic Solvents

“…This loading capacity entails that a consumption of 4 g of capsules is required to obtain the recommended intake. Previous studies, such as the work of Rodrigues et al, reported very little loading capacities, meaning that up to 100 g of capsules may be required to get the recommended daily intake [31]. In a previous study carried out in a lab by López-Rubio et al [30], a loading capacity of 79.3 × 10 −3 % was obtained via the encapsulation in WPC of a suspension of β-carotene particles in glycerol (results shown in Table 2).…”

“…In addition, the use of the emulsion allows obtaining particles with narrow size distribution, core-shell structures, and high retention of the bioactive compound [28]. This approach has been employed so far for the encapsulation of a wide number of bioactive compounds within a wide variety of biopolymer matrices [29], including the encapsulation of carotenoids [30,31]. Up to our knowledge, DES have never been applied in the encapsulation of bioactive compounds by electrospraying.…”

Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production

“…These industries have widely used the encapsulation of bioactive compounds or drugs through methodologies such as spray-drying, complex coacervation, emulsification and salting-out (Cerqueira et al, 2014;Karim et al, 2016;Katona, Sovilj, Petrović, & Milanović, 2010;Romita, Cheng, & Diosady, 2011;Silva et al, 2019). Currently used techniques have disadvantages such as making use of temperature, pressure, or leading to low encapsulation efficiencies, which can be a problem depending on the encapsulated compound and the field of application (Costa et al, 2019;García-Moreno, Mendes, Jacobsen, & Chronakis, 2018;Marques et al, 2019;Rodrigues et al, 2020). Electrohydrodynamic (EHD) processing arises as an up-and-coming encapsulation technology, presenting a high encapsulation efficiency, low cost, allowing room or ambient working conditions, as well as controllable temperature and humidity, if needed.…”

“…EHDs allows a versatile production of micro and nano structures with high surface-area-to-volume ratio, combined with a narrow size distribution, simply by fine tuning its processing parameters. These characteristics and properties are of extreme interest for the production of micro and nano structures for the food industry, as the recent increase in publications and applications in this area shows (Costa et al, 2019;Deng, Kang, Liu, Feng, & Zhang, 2018;García-Moreno et al, 2018;Liao, Loh, Tian, Wang, & Fane, 2018;Rodrigues et al, 2020;Senthil Muthu Kumar et al, 2019). Parameters that influence structure morphology include voltage, tip-to-collector distance, flow rate, the selected solvent and polymer, its concentration and the viscosity of the solution obtained with it (Costa et al, 2019;García-Moreno et al, 2018;Marques et al, 2019;Senthil Muthu Kumar et al, 2019;Wang, Jansen, & Yang, 2019).…”