Encapsulation Technologies Applied to Food Processing

Álvarez, Carlos; Pando, Daniel

doi:10.1002/9781119614760.ch7

Cited by 4 publications

(2 citation statements)

References 93 publications

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“…Physical methods include emulsification, which encapsulates lipophilic compounds in oil-in-water (O/W) emulsions; ionic gelation and extrusion, which form particles by ionic cross-linking of polysaccharides; spray-drying, widely used because of its scalability; freeze-drying, which generates highly stable and porous particles; and electrospinning, which produces nanocapsules by applying high voltage to a polymer solution [14][15][16][17][18]. Chemical methods include interface polymerization, molecular cocrystallization, and inclusion in cyclodextrins [19,20]. Recently, biodegradable polymeric systems with bioactive substances are being explored by nanoprecipitation, layer-by-layer assembly, and functional group conjugation [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Ligarda-Samanez,

Choque-Quispe,

Moscoso-Moscoso

et al. 2023

Molecules

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Nanoencapsulation of native potato bioactive compounds by spray-drying improves their stability and bioavailability. The joint effect of the inlet temperature and the ratio of the encapsulant (quinoa starch/gum arabic) on the properties of the nanocapsules is unknown. The purpose of this study was to determine the best conditions for the nanoencapsulation of these compounds. The effects of two inlet temperatures (96 and 116 °C) and two ratios of the encapsulant (15 and 25% w/v) were evaluated using a factorial design during the spray-drying of native potato phenolic extracts. During the study, measurements of phenolic compounds, flavonoids, anthocyanins, antioxidant capacity, and various physical and structural properties were carried out. Higher inlet temperatures increased bioactive compounds and antioxidant capacity. However, a higher concentration of the encapsulant caused the dilution of polyphenols and anthocyanins. Instrumental analyses confirmed the effective encapsulation of the nuclei in the wall materials. Both factors, inlet temperature, and the encapsulant ratio, reduced the nanocapsules’ humidity and water activity. Finally, the ideal conditions for the nanoencapsulation of native potato bioactive compounds were determined to be an inlet temperature of 116 °C and an encapsulant ratio of 15% w/v. The nanocapsules obtained show potential for application in the food industry.

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Section: Introductionmentioning

confidence: 99%

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Ligarda-Samanez,

Choque-Quispe,

Moscoso-Moscoso

et al. 2023

Molecules

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“…Multiple encapsulation methods are applied in the food industry, such as emulsification, ionic gelation, extrusion, spray drying, and lyophilization [15][16][17][18][19]. In addition, novel chemical encapsulation techniques have been developed, such as interfacial polymerization, molecular co-crystallization, and inclusion in cyclodextrins [20,21]. Polymeric systems containing inorganic Mg and CaCO 3 substances that promote biodegradation, biocompatibility, and bioactivity are also being developed.…”

Section: Introductionmentioning

confidence: 99%

Native Potato Starch and Tara Gum as Polymeric Matrices to Obtain Iron-Loaded Microcapsules from Ovine and Bovine Erythrocytes

Ligarda-Samanez,

Moscoso-Moscoso,

Choque-Quispe

et al. 2023

Polymers

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Iron deficiency leads to ferropenic anemia in humans. This study aimed to encapsulate iron-rich ovine and bovine erythrocytes using tara gum and native potato starch as matrices. Solutions containing 20% erythrocytes and different proportions of encapsulants (5, 10, and 20%) were used, followed by spray drying at 120 and 140 °C. Iron content in erythrocytes ranged between 2.24 and 2.52 mg of Fe/g; microcapsules ranged from 1.54 to 2.02 mg of Fe/g. Yields varied from 50.55 to 63.40%, and temperature and encapsulant proportion affected moisture and water activity. Various red hues, sizes, and shapes were observed in the microcapsules. SEM-EDS analysis revealed the surface presence of iron in microcapsules with openings on their exterior, along with a negative zeta potential. Thermal and infrared analyses confirmed core encapsulation within the matrices. Iron release varied between 92.30 and 93.13% at 120 min. Finally, the most effective treatments were those with higher encapsulant percentages and dried at elevated temperatures, which could enable their utilization in functional food fortification to combat anemia in developing countries.

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Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition

Ixtaina

Hoffman

Copado

et al. 2022

Euro J Lipid Sci & Tech

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Chia seed oil has a high content of polyunsaturated fatty acids, giving it nutritionally beneficial qualities, although determining its high susceptibility to oxidative deterioration. Microencapsulation and natural antioxidants are alternatives to protect this oil during its processing and storage. This work aims to study the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different antioxidants (rosemary extract, blend of rosemary and chamomile extracts, ascorbyl palmitate) by spray-drying using sodium caseinate and lactose as wall material. The microencapsulation efficiency and the moisture content are >97% and <3% d.b., respectively. Scanning electron microscopy shows that the microcapsules are spherical, with diameters ranging between 11.3 and 14.8 µm. At t = 0, the microencapsulated oil recorded a t i = 12.7 h, seven times greater than that of the bulk-oil. The addition of the antioxidants increases the t i of the microencapsulated oil. The addition of ascorbyl palmitate maintains the peroxide value under the acceptable limit after 60 d of storage (25 °C, darkness, HR 33%). Thus, microencapsulation by spray drying of chia oil with ascorbyl palmitate addition will be the most appropriate studied system to obtain microparticles with high efficiency and oxidative stability during the processing and storage. Practical Application: This study contributes to investigating the microencapsulation of omega-3 fatty acids n-3 fatty acids (FAs) from a novel oilseed (chia oil), applying different antioxidants, including those from vegetable sources such as rosemary and chamomile extracts, to confer additional protection to microencapsulated oil. Thus, the application of these techniques will enable the delivery of this vegetable oil for the development of functional foods.

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Encapsulation Technologies Applied to Food Processing

Cited by 4 publications

References 93 publications

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Native Potato Starch and Tara Gum as Polymeric Matrices to Obtain Iron-Loaded Microcapsules from Ovine and Bovine Erythrocytes

Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition

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