Lutein encapsulated in whey protein and citric acid potato starch ester: Construction and characterization of microcapsules

Zhao, Wenqing; Zhang, Bo; Liang, Wei; Zheng, Jiayu; Ge, Xiangzhen; Shen, Huishan; Lu, Yifan; Zhang, Xiuyun; Sun, Zhuangzhuang; Ospankulova, Gulnazym; Li, Wenhao

doi:10.1016/j.ijbiomac.2022.08.068

Cited by 24 publications

(11 citation statements)

References 41 publications

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“…As the inulin‐to‐WPI ratio decreases, the solubility of microcapsules also increased, most likely because the high concentration of WPI offered additional water binding sites. An analogous phenomenon was also observed when lutein was encapsulated in whey protein and citric acid potato starch ester (Zhao et al., 2022). The authors reported that the solubility of lutein microcapsules increased as more whey protein content was added into the matrix.…”

Section: Resultssupporting

confidence: 62%

Inulin–whey protein as efficient vehicle carrier system for chlorophyll: Optimization, characterization, and functional food application

Agarry

Ding

Cai

et al. 2023

Journal of Food Science

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Natural chlorophylls mostly found in vegetables such as spinach (Spinacia oleracea) could be employed as a possible substitute for synthetic colorants because of their intense green properties. However, the stability of natural chlorophyll is a major challenge to its utilization in the food industry. In this study, spray drying as an encapsulation technique was used to improve the stability of natural chlorophyll. Box–Behnken design was utilized to optimize the spray drying conditions for chlorophyll. Optimum conditions were given as inlet temperature, 132°C; inulin‐to‐whey protein isolate ratio, 61%:39%; pump rate, 25%, resulting in 92.3% encapsulation efficiency, 69.4% solubility, and −13.5 mV zeta potential at a desirability level of 0.901. The particle size, Carr index, bulk and tapped density, polydispersity index, and color showed satisfactory results. Crystallinity, endothermic peak melting temperature, and the enthalpy of chlorophyll‐loaded microcapsules increased when compared to the blank microcapsules suggesting decreased hygroscopicity and enhanced thermal stability. In addition, the suitability of fabricated microcapsules using yogurt as a food model was assessed. Yogurt incorporated with chlorophyll‐loaded microcapsules showed no significant pH modification with better apparent viscosity than control and sodium copper chlorophyllin (SCC) yogurt after 9 days of refrigerated storage. Based on the studied responses, the spray drying process could be optimized to achieve optimal output and product quality. Practical Application Spray drying is a cheap and convenient approach for microencapsulating bioactive compounds such as chlorophyll. However, the physico‐chemical and functional properties of the spray‐dried microcapsules are influenced by operating conditions, such as inlet temperature, type and concentration of wall materials, and feed flow rate. Therefore, to maximize and obtain a superior quality of the final product, there is a need to optimize the spray drying process. The Box–Behnken design employed in this study could be utilized as an appropriate technique to design, enhance, and develop process parameters for the fabrication and better retention of the physico‐chemical properties of spray‐dried chlorophyll microcapsules.

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Section: Resultssupporting

confidence: 62%

Inulin–whey protein as efficient vehicle carrier system for chlorophyll: Optimization, characterization, and functional food application

Agarry

Ding

Cai

et al. 2023

Journal of Food Science

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“…It has been previously reported that Lut-loaded whey-protein−citric-acid potato starch ester and Lut-loaded zein−sophorolipid composite colloidal nanoparticles prepared using the antisolvent coprecipitation method also exhibited excellent stabilities. 24,32 The XRD patterns (Figure 3i) revealed that LYS and HA exhibited the appearance of the typical flat hump and "halo,", thus indicating their amorphous nature. 37,38 Notably, the freeze-dried Lut@LYS-HANPs also showed amorphous characteristics, thus suggesting the formation of amorphous in the constructed Lut@LYS-HANPs.…”

Section: Optimization Of the Ha Molecular Weight Andmentioning

confidence: 99%

pH-Driven Self-Assembly of Functional Lysozyme–Hyaluronan Complex Colloidal Nanoparticles for the Oral Delivery of Lutein

Liu,

Li,

Lian

et al. 2024

Crystal Growth & Design

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Despite its various health-promoting bioactivities, poor water solubility, chemical instability, and low bioavailability of lutein have limited its further application in the food industry. This paper reports a simple and a green pH-driven method to synthesize lutein-loaded lysozyme−hyaluronan complex colloidal nanoparticles (Lut@LYS-HANPs) able to overcome the aforementioned shortcomings. The fabricated Lut@LYS-HANPs exhibited a stabilized particle size (164 nm), negative surface zetapotential (−44.86 mV), excellent long-term storage stability, and favorable redispersibility. The encapsulation efficiency and loading ability of lutein in the prepared Lut@LYS-HANPs were 96.23 and 11.07%, respectively. Infrared spectra demonstrated that the dominant interaction forces behind the formed Lut@LYS-HANPs were hydrogen bonds and hydrophobic and electrostatic interactions. The circular dichroism spectra indicated that lutein incorporation mainly changed the α-helix and β-sheet contents of lysozyme. Besides, the

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“…Therefore, natural starch can be modified to overcome this limitation. 80 Several methods, including physical, chemical, enzymatic, and synergistic methods, have been used to date to prepare porous starch (Fig. 6).…”

Section: Food Ingredients With Microencapsulated Wall Materialsmentioning

confidence: 99%

“…Therefore, natural starch can be modified to overcome this limitation. 80 Several methods, including physical, chemical, enzymatic, and syner-…”

Section: Polysaccharide Polymersmentioning

confidence: 99%

Advances in the preparation and application of microencapsulation to protect food functional ingredients

et al. 2023

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Lutein encapsulated in whey protein and citric acid potato starch ester: Construction and characterization of microcapsules

Cited by 24 publications

References 41 publications

Inulin–whey protein as efficient vehicle carrier system for chlorophyll: Optimization, characterization, and functional food application

Inulin–whey protein as efficient vehicle carrier system for chlorophyll: Optimization, characterization, and functional food application

pH-Driven Self-Assembly of Functional Lysozyme–Hyaluronan Complex Colloidal Nanoparticles for the Oral Delivery of Lutein

Advances in the preparation and application of microencapsulation to protect food functional ingredients

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