Evaluation of modified starch and rice protein concentrate as wall materials on the microencapsulation of flaxseed oil by freeze-drying

Perrechil, Fabiana de Assis; Louzi, Vitor César; Paiva, Lidia Alves da Silva; Natal, Gabriela Santos Valentin; Braga, Matheus Boeira

doi:10.1016/j.lwt.2020.110760

Cited by 22 publications

(16 citation statements)

References 51 publications

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“…After drying, the extracts from FD and LTVD papaya (Figure b,c) showed two overlapping peaks at 1717 and 1598 cm –1 , whereas the extract from CD papaya (Figure d) showed a slight displacement in the bands from 1717 to 1727 cm –1 and from 1598 to 1600 cm –1 in comparison with the extracts from fresh papaya (Figure a). The displacement could be a result of the superposition of peaks of carbonyl vibrations belonging to carboxylic acids in relation to the peaks of carbonyl belonging to amides due to structural changes in the membrane after drying . Additionally, a peak at about 1250 cm –1 was present in all spectra, which would suggest the presence of phenolic acids and flavonoids in the papaya extracts.…”

Section: Resultsmentioning

confidence: 93%

Effect of High- and Low-Temperature Drying Methods on Fatty Acid Profile and Antimicrobial and Anti-Inflammatory Traits of Papaya (Vasconcellea pubescens)

Uribe

Vega‐Gálvez

Pastén

et al. 2022

ACS Food Sci. Technol.

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Papaya (Vasconcellea pubescens) can be dehydrated to produce snacks or powder for food and pharmaceutical products. Here, we investigated how freeze-drying (FD), vacuum-drying (VD), convective-drying, infrared-drying, and lowtemperature vacuum drying (LTVD) affect the fatty acid profile and antimicrobial and anti-inflammatory properties of papaya pulp. VD caused an enrichment of the polyunsaturated fatty acid content, and LTVD and FD increased the content of saturated and monounsaturated fatty acids, respectively. We found that polar fractions from dried papaya extracts have higher antimicrobial activity than nonpolar fractions. Topical application of papaya extracts obtained from VD, LTVD, and FD caused a severe inhibition (42.8− 60.7%) of the mouse ear edema induced by 12-O-tetradecanoylphorbol-13-acetate. Overall, our results suggest that drying processes under vacuum conditions or by convection are the most suitable for drying papaya pulp, depending on the selected application.

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Section: Resultsmentioning

confidence: 93%

Effect of High- and Low-Temperature Drying Methods on Fatty Acid Profile and Antimicrobial and Anti-Inflammatory Traits of Papaya (Vasconcellea pubescens)

Uribe

Vega‐Gálvez

Pastén

et al. 2022

ACS Food Sci. Technol.

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“…Furthermore, the FTIR spectra of all emulsions show peaks in the range of C–H stretching (3000–2840 cm −1 ). Perrechil et al (2021) indicated that the peaks in the region of 3000–2700 cm −1 correspond to the axial deformation of carbon‐hydrogen (–CH) bonds. Moreover, a peak appeared at 2161 cm −1 for GA/MD/WP‐based CREO‐O/W emulsions, which indicated strong stretching of S–C≡N (2175–2140 cm −1 ).…”

Section: Resultsmentioning

confidence: 99%

Stabilization of the oil‐in‐water emulsions of Citrus reticulata essential oil by different combinations of gum arabic/maltodextrin/whey protein

Mahdi

Mohammed

Al‐Ansi

et al. 2022

Food Processing Preservation

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This research aimed to investigate the impact of various wall materials, namely, gum arabic (GA), maltodextrin (MD), and whey protein (WP) on the properties of Citrus reticulata essential oil (CREO) oil‐in‐water (O/W) emulsions. The wall materials were blended at varied rates to generate seven formulas. The GA showed the highest viscosity at a high shear rate of 80 s−1 (0.024 Pa s) and the highest molecular weight (406.44 KDa). The O/W emulsions showed significant variations in particle size (352.85–664.74 nm), polydispersity index (0.169–0.256), zeta potential (−57.27 to −56.68 mV), surface tension (30.71–43.55 mN/m), and viscosity (0.006–0.097 Pa s). This research showed that combining GA, MD, and WP as wall materials can produce emulsions with better qualities than those made with single‐wall materials. Novelty impact statement In this study, the GA, MD, and WP were applied successfully to produce oil‐in‐water emulsions of CREO. These good properties broaden the applicability of CREO emulsions in foods. This combination is expected to be suitable for producing oil‐in‐water emulsions for many other essential oils.

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“…Different starch-based microcapsule embedding wall materials, including cyclodextrin, amylose, OSA-modified starch, etc., can be applied to the embedding of various food active ingredients. A new type of starchbased embedded wall material can be developed through the regulation of modification sites, and its application range can be expanded (26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36).…”

Section: Introductionmentioning

confidence: 99%

Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics

et al. 2022

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Most of the functional substances in food are absorbed in the small intestine, but before entering the small intestine, the strong acid and enzymes in the stomach limit the amount that can reach the small intestine. Therefore, in this paper, to develop a delivery system for functional food ingredients, maintain the biological activity of the ingredients, and deliver them to the target digestive organs, preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics were reviewed. Embedding unstable food active ingredients in starch-based nano-microcapsules can give the core material excellent stability and certain functional effects. Starch-based wall materials refer to a type of natural polymer material that uses starch or its derivatives to coat fat-soluble components with its hydrophobic cavities. The preparation methods of starch-based wall materials mainly include spray drying, extrusion, freeze drying, ultra-high pressure, coagulation, fluidized bed coating, molecular inclusion, chemical, and enzymic methods. The controlled release of functional food can be achieved by preparing starch-based nano-microcapsules to encapsulate the active agents. It has been reported that that compared with traditional embedding agents such as gelatin, acacia gum, and xanthan gum, starch-based functional food nano-microcapsule delivery system had many good properties, including improving antioxidant capacity, bioavailability, probiotics, and concealing bad flavors. From this review, we can learn which method should be chosen to prepare starch-based functional food nano-microcapsule delivery system and understand the mechanism of controlled release.

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Evaluation of modified starch and rice protein concentrate as wall materials on the microencapsulation of flaxseed oil by freeze-drying

Cited by 22 publications

References 51 publications

Effect of High- and Low-Temperature Drying Methods on Fatty Acid Profile and Antimicrobial and Anti-Inflammatory Traits of Papaya (Vasconcellea pubescens)

Effect of High- and Low-Temperature Drying Methods on Fatty Acid Profile and Antimicrobial and Anti-Inflammatory Traits of Papaya (Vasconcellea pubescens)

Stabilization of the oil‐in‐water emulsions of Citrus reticulata essential oil by different combinations of gum arabic/maltodextrin/whey protein

Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics

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