Encapsulation of a citrus by-product extract: Development, characterization and stability studies of a nutraceutical with antioxidant and metalloproteinases inhibitory activity

Lauro, Maria Rosaria; Crascì, Lucia; Carbone, Claudia; Aquino, Rita Patrizia; Panico, Annamaria; Puglisi, Giovanni

doi:10.1016/j.lwt.2015.01.017

Cited by 29 publications

(34 citation statements)

References 24 publications

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“…During 60-day storage, the hesperidin was not destroyed because hesperidin can tolerate refrigeration condition (4°C) without any significant change. The results of hesperidin stability were similar to that of Sansone et al (2009), Fathi & Varshosaz (2013 and Lauro et al (2015). They did not report any destruction in hesperidin and hesperetin during storage; as a result, they believe that hesperidin is resistant to storage conditions.…”

Section: The Freeze-dried Encapsulation Properties and Characteristicssupporting

confidence: 54%

“…The results of SEM were not similar in all formulations as reported by Lauro et al . () and Sansone et al . () because they dried their encapsules by spray‐drying.…”

Section: Resultsmentioning

confidence: 85%

“…(), Fathi & Varshosaz () and Lauro et al . (). They did not report any destruction in hesperidin and hesperetin during storage; as a result, they believe that hesperidin is resistant to storage conditions.…”

Section: Resultsmentioning

confidence: 97%

“…Also, the freeze-drying method leads to particles that were disordered or even shapeless in some formulations (Fang & Bhandari, 2010). The results of SEM were not similar in all formulations as reported by Lauro et al (2015) and Sansone et al (2011) because they dried their encapsules by spray-drying.…”

Section: The Freeze-dried Encapsulation Properties and Characteristicsmentioning

confidence: 86%

“…at intestine pH) (Mayhew et al, 2009). Sodium carboxy methyl cellulose (CMC), sodium dodecyl benzene sulphonate (SDBS) and xanthan gum are consumed as auxiliary compounds to increase the dissolvability of encapsules in the intestine (Lauro et al, 2015). An attempt is made in this article to enrich orange juice by encapsulating polyphenolic compounds like the hesperidin of lime waste by freeze-drying in order to enhance the nutrient values in orange juice, protect the antioxidation polyphenolic compound properties against pasteurisation heat process and 60-day storage, eliminate the bitter taste in orange juice and increase lime waste consumption.…”

Section: Introductionmentioning

confidence: 99%

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Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Afkhami

Goli

Keramat

2017

Int J of Food Sci Tech

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Summary Polyphenolic extract from lime waste and hesperidin were encapsulated to reduce the bitter taste of flavonoid glycosides, mitigate destruction of nutrients during heat process and increase the nutrition value of orange juice. The properties of polyphenolic extract of lime waste, encapsules, the physicochemical and the sensory factors of enriched orange juice during storage were measured. The value of yield of the process (Y) and encapsulation efficiency (EE) was obtained within the range of 85–90% and 59–71%, respectively. The particle size of samples was reported within the range of 27–41 μm. The physicochemical properties in treatments follow the same pattern when compared with the control sample in 60‐day storage. In the sensory assessment, encapsulated formulas were considered to have the best treatment. If the hesperidin was not encapsulated, 80% of it would have been destroyed during pasteurisation, while when encapsulated, only 18.8–33.18% of hesperidin was destroyed.

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Section: The Freeze-dried Encapsulation Properties and Characteristicssupporting

confidence: 54%

“…The results of SEM were not similar in all formulations as reported by Lauro et al . () and Sansone et al . () because they dried their encapsules by spray‐drying.…”

Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 97%

Section: The Freeze-dried Encapsulation Properties and Characteristicsmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

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Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Afkhami

Goli

Keramat

2017

Int J of Food Sci Tech

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Loading lime by‐product into derivative cellulose carrier for food enrichment

Afkhami

Goli

Keramat

2019

Food Science & Nutrition

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The objective here is to enrich orange juice through encapsulated lime by‐product extract (LBE) through freeze‐drying, in order to increase lime by‐product consumption, in addition to increasing nutrition value of orange juice. The properties of both the LBE and microparticles are measured. The total polyphenolic compound (TPC) was measured to be 34.5 ± 0.5 (mg gallic acid/g LBE). The obtained value of encapsulation efficiency (EE) was within the 55%–70% range. The encapsulation method was satisfactory. The particle size is within 10–21 μm range, and differences between all treatments were statistically notable ( p < 0.05). The lack of melting peaks in the thermal profiles by differential scanning calorimeter (DSC) of microparticles confirmed that hesperidin was well embedded in the polymeric cover. According to the sensory evaluations of orange juice which was enriched with LBE microparticles, the bitter taste was not perceived in some treatments.

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Zein/pullulan complex colloidal particle‐stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion

et al. 2022

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BACKGROUND: Polymethoxylated flavones (PMFs) show multiple biological functions, while their high hydrophobicity leads to a low bioaccessibility and limits their wide applications. The design of a reasonable food-grade drug delivery system is an effective strategy to improve the low bioaccessibility of PMFs. In this study, sinensetin, tangeretin and nobiletin were encapsulated in Pickering emulsions stabilized by zein/pullulan complex colloidal particles (ZPPs), and the protection effect and in vitro digestion were characterized.RESULTS: Rheological analysis revealed that ZPP-Pickering emulsion loading with PMFs maintained a strong gel-like network structure. Moreover, the ability to scavenge free radicals of PMFs was improved by the emulsion delivery system. The antioxidant activity of PMFs encapsulated in Pickering emulsion was positively correlated with the oil volume fraction (φ). ZPP-Pickering emulsion loading with PMFs can effectively delay lipid oxidation, and the φ (70%) of Pickering emulsion showed the most pronounced effects, in which the lipid hydroperoxide content and malondialdehyde content decreased by 64.3% and 38.3% after 15 days of storage, compared with the bulk oil group, respectively. The bioaccessibility of the three PMFs has been increased by ZPP-Pickering emulsion simultaneously and it presented the highest values as its φ was 50%, in which the bioaccessibility of sinensetin, tangeretin and nobiletin increased by 2.5, 3.2 and 3.9 times, compared with the bulk oil group, respectively. CONCLUSION: Pickering emulsion stabilized by ZPPs is an excellent nutrient delivery system for delivering three PMFs simultaneously and imparting functional properties to bioactive delivery systems.

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Encapsulation of a citrus by-product extract: Development, characterization and stability studies of a nutraceutical with antioxidant and metalloproteinases inhibitory activity

Cited by 29 publications

References 24 publications

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Loading lime by‐product into derivative cellulose carrier for food enrichment

Zein/pullulan complex colloidal particle‐stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion

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