High efficiency microencapsulation of extra virgin olive oil (EVOO) with novel carrier agents: Fruit proteins

Başyi̇ği̇t, Bülent; Yücetepe, Melike; Karaaslan, Asliye; Karaaslan, Mehmet

doi:10.1016/j.mtcomm.2021.102618

Cited by 15 publications

(6 citation statements)

References 42 publications

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“…The first weight loss stage occurs at 30–270°C. This stage is mainly caused by the volatilization of water in M‐0, the decomposition of gum arabic and olive oil, and the denaturation of glucoamylase, where the decomposition of gum arabic and olive oil occurs at 200–270°C (Başyiğit et al., 2021; Kumar et al., 2022). The second weight‐loss stage occurs at 270–500°C.…”

Section: Resultsmentioning

confidence: 99%

“…The pyrolysis process of M-0 can be divided into three weight-loss stages. The first weight loss stage occurs at 30-270 • C. This stage is mainly caused by the volatilization of water in M-0, the decomposition of gum arabic and olive oil, and the denaturation of glucoamylase, where the decomposition of gum arabic and olive oil occurs at 200-270 • C(Başyiğit et al, 2021;Kumar et al, 2022). The second weight-loss stage occurs at 270-500 • C. This stage is mainly the weight loss caused by the decomposition of sodium alginate, carboxymethylcellulose sodium, and part of gum arabic and olive oil in M-0(Bhatia et al, 2023;Eivazzadeh…”

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confidence: 99%

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Preparation of layer‐assembled W/O/W‐type microencapsulated beads and application in solid‐state fermentation

Wen,

Jiang,

Zheng

et al. 2024

Journal of Food Science

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In this study, microcapsule beads‐0–3‐layers (M‐0–3 indicates microencapsulated beads with 0, 1, 2, and 3 layers) were prepared, their properties were measured and characterized, and the effects of M‐0–3 on solid‐state fermentation were investigated. The results showed that in a liquid environment, the releasing glucoamylase activities of M‐0–3 were 55.77%, 47.67%, 45.85%, and 42.87% in 360 h, respectively. In the solid environment, the reducing sugar production efficiency of M‐0–3 was 29.84%, 27.72%, 19.16%, and 15.93% in 15 days, respectively. Adding M‐0–3 improved the alcohol and reduced sugar content while decreasing the residual starch content of the Jiupei, indicating that adding M‐0–3 was beneficial to the solid‐state fermentation of Baijiu. Solid‐state fermentation simulation experiments illustrated that microcapsule beads play a positive role in the production of Baijiu, enhancing raw material utilization and yield of Baijiu production.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

Preparation of layer‐assembled W/O/W‐type microencapsulated beads and application in solid‐state fermentation

Wen,

Jiang,

Zheng

et al. 2024

Journal of Food Science

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“…The deviations in the curves’ shapes propose different mechanisms of degradation among the assayed molecules. The initial mass loss on the TGA graph could be seen as being close to 100 °C, which might be related to a loss in the humidity present in the samples [ 67 ]. The TGA results exhibited that the nano-liposomal systems had the highest thermal stability when compared to microcapsules and melon seed oil (MSO); both samples displayed an elevated amount of mass loss in line with the increase in the temperature until 300 °C.…”

Section: Resultsmentioning

confidence: 99%

Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model

Karaaslan

2023

Foods

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Melon seed oil (MSO) possesses plenty of long-chain fatty acids (LFCAs, oleic–linoleic acid 90%), remarkable antioxidant activity (DPPH (0.37 ± 0.40 µmol TE/g), ABTS (4.98 ± 0.18 µmol TE/g), FRAP (0.99 ± 0.02 µmol TE/g), and CUPRAC (4.94 ± 0.11 µmol TE/g)), and phenolic content (70.14 ± 0.53 mg GAE/100 g). Encapsulation is a sound technology to provide thermal stability and controlled release attributes to functional compounds such as plant seed oil. Nano-sized and micro-sized capsules harboring MSO were generated by utilizing thin film dispersion, spray drying, and lyophilization strategies. Fourier infrared transform analysis (FTIR), scanning electron microscopy (SEM), and particle size analyses were used for the authentication and morphological characterization of the samples. Spray drying and lyophilization effectuated the formation of microscale capsules (2660 ± 14 nm, 3140 ± 12 nm, respectively), while liposomal encapsulation brought about the development of nano-capsules (282.30 ± 2.35 nm). Nano-liposomal systems displayed significant thermal stability compared to microcapsules. According to in vitro release studies, microcapsules started to release MSO in simulated salivary fluid (SSF) and this continued in gastric (SGF) and intestinal (SIF) environments. There was no oil release for nano-liposomes in SSF, while limited release was observed in SGF and the highest release was observed in SIF. The results showed that nano-liposomal systems featured MSO thermal stability and controlled the release attributes in the gastrointestinal system (GIS) tract.

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“…The first mass loss in the protein concentrate was approximately 6% at temperatures below 200 °C. This event might be ascribed to the loss of moisture (Başyiğit et al, 2020;Başyiğit et al, 2021). A major degradation was observed at phase two (200-600 °C).…”

Section: Thermal Analysismentioning

confidence: 99%

Pamuk Çeki̇rdeği̇ Protei̇n Konsantresi̇ni̇n Karakteri̇sti̇k Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

Yücetepe

AKALAN

AKAY

et al. 2023

Gıda

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The current study focused on characteristic attributes of protein concentrate obtained from oil-free cottonseed. For this, the physicochemical properties namely moisture content, water activity, color, flowability, wettability, and protein solubility of cottonseed protein concentrate (CSPC) were investigated. Water holding capacity (WHC), oil binding capacity (OBC), foaming capacity, foam stability (10 and 30 min), emulsion activity index (EAI) and emulsion stability index (ESI) (10 and 30 min) of proteins were 2.75 g water/g protein, 2.59 g oil/g protein, 29.00%, 93.10% - 69.05%, 6.25 m2/g and 29.27-87.81 min, respectively. Bands regarding CSPC in the 45 kDa molecular weight were detected by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) patterns. Fourier-transform infrared spectroscopy (FTIR) was used to verify the protein-specific structures. Sheet structures in the surface morphology of CSPC were dominant when scanning electron microscopy (SEM) images were investigated. Thermal gravimetric analyzer (TGA) results showed that the protein concentrate exhibited excellent stability to temperature.

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High efficiency microencapsulation of extra virgin olive oil (EVOO) with novel carrier agents: Fruit proteins

Cited by 15 publications

References 42 publications

Preparation of layer‐assembled W/O/W‐type microencapsulated beads and application in solid‐state fermentation

Preparation of layer‐assembled W/O/W‐type microencapsulated beads and application in solid‐state fermentation

Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model

Pamuk Çeki̇rdeği̇ Protei̇n Konsantresi̇ni̇n Karakteri̇sti̇k Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

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