Encapsulation of Flaxseed Oil Using a Benchtop Spray Dryer for Legume Protein–Maltodextrin Microcapsule Preparation

Karaça, Aslı Can; Low, Nicholas H.; Nickerson, Michael T.

doi:10.1021/jf400787j

Cited by 88 publications

(60 citation statements)

References 35 publications

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“…To meet consumers’ demand for clean labels and natural foods, the microencapsulation of food‐grade of oils and the addition of natural antioxidants are common strategies for protecting unsaturated fatty acids from lipid oxidation. The microencapsulation of the omega‐3 oils by spray drying has been used to improve the oxidative stability of oils, but the complex coacervation process and insufficient protection of the oil remain major obstacles that must be addressed . Natural antioxidants are convenient for wide use as additives.…”

Section: Introductionmentioning

confidence: 99%

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Yang

Jiang

et al. 2019

Euro J Lipid Sci & Tech

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In this study, tannic acid (TA), a natural antioxidant, is successfully encapsulated into a plant‐based guar gum fibrous mat by electrospinning without using an organic solvent. An upper threshold of 10 wt% TA (based on the dry weight of guar gum [GG]) and 2 wt% guar gum is the optimum composition to achieve a defect‐free structure through electrospinning. The obtained nanofibers have a mean diameter of 96 ± 22 nm. The effect of the encapsulated TA in the fibrous mat (200 ppm) on the oxidation of unrefined flaxseed oil (FO) is investigated over 30 days of storage at an elevated temperature (60 °C) and compared with the effect of butylated hydroxytoluene (BHT), a synthetic antioxidant, and non‐encapsulated TA at the same concentrations. Changes in the fatty acid composition, the conjugated diene content, the peroxide value, the content of thiobarbituric acid reactive substances (TBARS) and the p‐anisidine content are monitored as indicators of the oxidative stability. The TA fibrous mat exhibits different inhibitory effects on the oxidation of unsaturated fatty acids and is more effective than non‐encapsulated TA and BHT in reducing the rate of primary oxidation and secondary oxidation of FO as evaluated by all the oxidation indicators except the TBARS values for which BHT displays the greatest inhibition. Overall, the results demonstrate that the encapsulation of natural antioxidants into fibrous mats could potentially be used to preserve edible oils. Practical Applications: This is the first paper using plant‐based fibrous mats encapsulating natural antioxidant to improve the oxidative of flaxseed oil (FO) during storage. Compared with macro Tannic acid (TA), encapsulating TA in nano‐scale delivery system is more effective in delaying both the primary and secondary oxidation reactions of FO throughout the entire storage time. The results demonstrate that encapsulation of TA in fibrous mat could be potentially used to preserve oil. The formation of this nanofiber mat in this system is manufactured without using any synthetic chemicals. The plant‐derived components (GG and TA) are both recognized as safe by FDA and even edible. It can be directly added to crude oil systems during oilseed refining processing or used as coating material to fix on the surface of existing packaging bottle in order to prevent edible oil from oxidation, which would be beneficial in oil preservation and other related fields. This is the first paper using plant‐based nanoscale delivery system encapsulating natural antioxidant to improve the oxidative of flaxseed oil during storage. The plant‐derived components (guar gum and tannic acid) are both recognized as safe by FDA and even edible. The simple preparation process, effectiveness, and food‐grade functionality provide a novel alternative to synthetic antioxidants to protect edible oil from oxidation.

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Section: Introductionmentioning

confidence: 99%

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Yang

Jiang

et al. 2019

Euro J Lipid Sci & Tech

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“…With respect to the materials used in the production of microcapsules, polysaccharides, such as alginate, starch and cellulose; and proteins as collagen and gelatin are widely used due to their ability to bind to flavour compounds, plus their biodegradability and low cost. They are used for the production of those materials in the food and pharmaceutical area (Can Karaca et al, 2013;Soliman, 2013). Researchers have been recently exploring the use of chitosan as an encapsulating agent (Peng et al, 2010a;2010b;Estevinho et al, 2013a;Nuisin et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Properties and controlled release of chitosan microencapsulated limonene oil

Souza

Caldas

Tohidi

et al. 2014

Revista Brasileira de Farmacognosia

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Chitosan Controlled release Essential oil Microcapsule Limonene A B S T R A C T Chitosan microcapsules containing limonene essential oil as active ingredient were prepared by coacervation using three different concentrations of NaOH (0.50, 1.00, 1.45 wt%) and fixed concentrations of chitosan and surfactant of 0.50 wt%. The produced microcapsules were fully characterized in their morphology and chemical composition, and the kinetic release analysis of the active ingredient was evaluated after deposition in a non-woven cellulose fabric. The concentration of 1.00 and 1.45 wt% clearly show the best results in terms of dimension and shape of the microcapsules as well as in the volatility results.However, at the concentration of 1 wt% a higher number of microcapsules were produced as confirmed by FTIR and EDS analysis. Free microcapsules are spherical in size with disperse diameters between 2 and 12 μm. Immobilized microcapsules showed sizes from 4 to 7 μm, a rough surface and loss of spherical shape with pore formation in the chitosan walls. SEM analysis confirms that at higher NaOH concentrations, the larger the size of the microcapsules. This technique shows that by tuning NaOH concentration it is possible to efficiently control the release rate of encapsulated active agents demonstrating great potential as insect repellent for textiles.

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“…Continuous phase of O/W emulsions generally include a polysaccharide, such as MD, when the emulsion is intended to be spray dried to produce microcapsules, where MD acts as a coat material (Karaca, Low, & Nickerson ; Karaca, Nickerson, & Low, ; Ramakrishnan et al., ; Taneja, Ye, & Singh, ; Turasan, Sahin, & Sumnu, ). However, MD can also be used to prepare stable emulsions as the final product by using significantly less homogenization power, similar to the present study as well as the previous ones (Dokic‐Baucal, Dokic, & Jakovljevic, ; Julio et al., ; Klinkesorn et al., ; Udomrati et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…Evaluation of each response individually by three‐way ANOVA analysis revealed that all variables (emulsifier and oil concentrations, type of the emulsifier) and their interactions had significant effects ( P < 0.05) on the droplet size of the emulsions (Table ). In all emulsions prepared with MD in the continuous phase, droplet size significantly increased with increasing oil concentration, due to the insufficient amount of emulsifiers to adsorb at the O/W interface, leading to coalescence and larger oil droplets (Karaca, Low, et al., ; Karaca, Nickerson et al, ; Taneja et al., ; Turasan et al., ). Likewise, all emulsions had the same trend of decreasing droplet size with increasing emulsifier concentration, due to the efficient binding of the emulsifiers at the interface, and thereby, reducing the droplet size (Nielsen et al., ; Taneja et al., ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Kibici

Kahveci

2019

Journal of Food Science

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The effect of emulsifiers, emulsion stabilizer (maltodextrin, MD), and β‐cyclodextrin (BCD) on physical and oxidative properties of oil‐in‐water (O/W) emulsions (5%, 20%, 40% of oil, w/w) was investigated. Four different emulsifiers were selected based on their structure: two types of protein‐based emulsifiers (sodium caseinate, SC; and whey protein isolate, WPI), and two types low molecular weight emulsifiers (LMEWs: lecithin, LEC; and Citrem, CITREM). Physical and oxidative stability of emulsions prepared with these emulsifiers together with MD were compared based on their creaming index (CI), viscosity, droplet size, zeta potential, peroxide and p‐anisidine values. LMWE‐stabilized emulsions (with LEC or CITREM) had better creaming stability with lower droplet sizes whereas protein‐stabilized emulsions (with SC or WPI) had higher viscosities. Droplet size was the lowest when CITREM was used, which increased with increasing oil concentration for all emulsifiers. Formulation with the lowest CI value and droplet size was considered to be more prone to oxidation; therefore, a 1:1 (w/w) combination of CITREM with BCD was used to stabilize the emulsions to improve the oxidative as well as physical stability. Added BCD significantly increased the storage stability of emulsions by reducing CI and droplet size values with a simultaneous increase in the viscosity, both at room temperature and at storage conditions (at 4 and 55 oC). However, the oxidative as well as physical stability of BCD added emulsions were not improved, neither toward heat‐ nor light‐induced lipid oxidation. Practical Application This work investigated the effects of emulsifiers and dextrins on the stability of oil‐in‐water (O/W) emulsions. Both maltodextrin (MD) and β‐cyclodextrin (BCD) addition resulted in enhanced physical stability, the latter being more effective. The findings can be applied to formulate emulsions with improved shelf life within the limits of allowed daily intake (ADI) level of BCD (5 mg/kg bw per day).

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Encapsulation of Flaxseed Oil Using a Benchtop Spray Dryer for Legume Protein–Maltodextrin Microcapsule Preparation

Cited by 88 publications

References 35 publications

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Properties and controlled release of chitosan microencapsulated limonene oil

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

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