Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion

Jain, Surangna; Winuprasith, Thunnalin; Suphantharika, Manop

doi:10.1016/j.foodhyd.2020.105730

Cited by 84 publications

(31 citation statements)

References 56 publications

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“…During digestion of encapsulate prepared with gum arabic as a carrier only 4.22% of the initial content of total carotenoids was released, and carotenoid content determined after digestion was 0.10 mg/100 g of encapsulate. It may be that carotenoids remained trapped within undigested lipid droplets in the beads (22,23). Previously, it was observed that main difference between gum arabic and protein (i.e.…”

Section: Resultsmentioning

confidence: 99%

Simulated gastrointestinal digestion and storage stability of tomato waste encapsulates

et al. 2021

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The application of bioactive antioxidant compounds is limited because of their instability. To overcome this drawback, different protection systems including encapsulation have been developed. In this study, for the stabilisation of bioactive compounds (carotenoids and phenolics) extracted from tomato waste, encapsulation with carbohydrate (inulin and gum arabica) and protein (soy protein and pea protein) wall materials by freeze drying method was applied. Content of bioactive compounds and antioxidant properties (determined by DPPH, reducing power and ?-carotene bleaching assay) of encapsulates before and after in vitro digestion was investigated. Also, in obtained encapsulates carotenoid stability during storage at ambient (25 ? 5 ?C) light and dark conditions for four weeks was assessed. The results indicated that release behavior of bioactive compounds and antioxidant activity after digestion of encapsulates varied according to the type of wall material. Protein carriers showed better ability to preserve phenolic compounds through in vitro gastrointestinal digestion in comparison to carbohydrate wall materials. Pea protein showed best carrier properties for delivery of carotenoids, while differently to other used carriers, gum arabica showed minor ability to release carotenoids after in vitro gastrointestinal digestion. During storage higher content of carotenoids was preserved in encapsulates prepared with carbohydrate carriers. All encapsulates retained higher amount of carotenoids under dark conditions. The results of this study showed that assessment of the behavior of encapsulates during digestion and storage is necessary in order of selection appropriate delivery system of bioactive compounds in powder form which can be used as ingredient in functional food products.

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Section: Resultsmentioning

confidence: 99%

Simulated gastrointestinal digestion and storage stability of tomato waste encapsulates

et al. 2021

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“…This behaviour can be attributed to the fact that the resulting bolus (emulsions) diluted with eSGF in acidic media may have enlarged and modified the W/O droplets of emulsions (Fig. 2) (Jain et al ., 2020a). Furthermore, larger and non‐spherical droplets were seen at the end of the intestinal phase (120 min), especially in NAM and HAM emulsions (Figs 1 and 2).…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, larger and non‐spherical droplets were seen at the end of the intestinal phase (120 min), especially in NAM and HAM emulsions (Figs 1 and 2). This behaviour suggested that with the combined actions of dilution and enzymes, droplets were partially digested and coalesced in the simulated intestinal phase (Jain et al ., 2020a). Similar to the oral and gastric phases, stronger gel‐like structures and larger aqueous droplets were formed in HAM emulsions than in Control and NAM emulsions under the Controlled intestinal phase conditions (Figs 1 and 2).…”

Section: Resultsmentioning

confidence: 99%

Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion

Iqbal

Zhang

et al. 2022

Int J of Food Sci Tech

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Summary This study aims to examine the microstructure, rheology and lipolysis of water‐in‐oil (W/O) emulsions (40 wt.%) prepared with or without (Control) the addition of normal (NAM) and high amylose (HAM) maize starch during simulated digestion in a semi‐dynamic gastrointestinal tract (GIT) model. Microstructural examinations showed modification in initial W/O emulsion droplets to multiple W1/O/W2 droplets during in vitro digestion. This is in line with the rheological results, where the shear viscosity and moduli in the oral phase were remarkably reduced after entering the intestinal phase. In comparison to control and NAM emulsions, HAM emulsions showed a more compact and continuous network structure and greater viscosity and elastic modulus throughout GIT digestion. These results support lipolysis, where fewer free fatty acids were released in the HAM emulsion (70%) than in the control (86%) and NAM (78%) emulsions. This work has provided an in‐depth understanding of the digestion of W/O emulsions as influenced by amylose content, which is meaningful for the development of low‐fat products with reduced lipid digestibility.

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“…Bioavailability and bioaccessibility can be used to evaluate the delivery efficiency of delivery systems [ 54 ]. In Figure 7 C, the bioaccessibility and stability of VB are low for L 1 -VB.…”

Section: Resultsmentioning

confidence: 99%

The Layered Encapsulation of Vitamin B2 and β-Carotene in Multilayer Alginate/Chitosan Gel Microspheres: Improving the Bioaccessibility of Vitamin B2 and β-Carotene

Liao

Dai

Lian

et al. 2021

Foods

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This research underlines the potential of alginate multilayered gel microspheres for the layered encapsulation and the simultaneous delivery of vitamin B2 (VB) and β-carotene (BC). Chitosan was used to improve the stability and controlled release ability of alginate-based gel microspheres. It was shown that a clear multilayered structure possessed the characteristics of pH response, and excellent thermal stability. The sodium alginate concentration and the number of layers had notable effects on mechanical properties and particle size of gel microspheres. Fourier-transform infrared spectroscopy and X-ray diffraction analyses further proved that VB and BC were encapsulated within the gel microspheres. Compared with the three-layer VB-loaded gel microspheres, the total release of VB from the three-layer VB and BC-loaded gel decreased from 93.23 to 85.58%. The total release of BC from the three-layer VB and BC-loaded gel increased from 66.11 to 69.24% compared with three-layer BC-loaded gel. The simultaneous encapsulation of VB and BC in multilayered gel microspheres can markedly improve their bioaccessibility and bioavailability. These results showed the multilayer gel microspheres synthesized herein have potential for applications in the layered encapsulation and simultaneous delivery of various bioactive substances to the intestinal tract.

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Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion

Cited by 84 publications

References 56 publications

Simulated gastrointestinal digestion and storage stability of tomato waste encapsulates

Simulated gastrointestinal digestion and storage stability of tomato waste encapsulates

Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion

The Layered Encapsulation of Vitamin B2 and β-Carotene in Multilayer Alginate/Chitosan Gel Microspheres: Improving the Bioaccessibility of Vitamin B2 and β-Carotene

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