Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward

Yang, Mingyi; Liang, Ze; Wang, Lei; Qi, Ming; Luo, Zisheng; Li, Li

doi:10.1155/2020/7531810

Cited by 46 publications

(39 citation statements)

References 95 publications

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“…Differently, rumen-protected oils may represent an opportunity to achieve this goal [ 25 ]. The use of new techniques, such as microencapsulation of fatty acids in the last decade, has been used by food industry researchers as an effective method to protect unsaturated fatty acids from oxidation and reduce unpleasant odors and tastes [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Chitosan/Calcium–Alginate Encapsulated Flaxseed Oil on Dairy Cattle Diet: In Vitro Fermentation and Fatty Acid Biohydrogenation

Besharati

Giannenas

Palangi

et al. 2022

Animals

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The aim of this study was to investigate the effect of using chitosan nanoparticles and calcium alginate in the encapsulation of flaxseed oil on the biohydrogenation of unsaturated fatty acids and in vitro fermentation. The experiments were performed in a completely randomized design with 7 treatments. The experimental treatments included: diets without oil additive (control), diet containing 7% flaxseed oil, diet containing 14% flaxseed oil, diet containing 7% oil encapsulated with 500 ppm chitosan nanocapsules, diet containing 14% flaxseed oil encapsulated with 1000 ppm chitosan nanocapsules, diet containing 7% of flaxseed oil encapsulated with 500 ppm of calcium alginate nanocapsules, diet containing 14% flaxseed oil encapsulated with 1000 ppm calcium alginate nanocapsules. The results showed that encapsulation of flaxseed oil with calcium alginate (14%) had a significant effect on gas production (p < 0.05). The treatment containing calcium alginate (14%) increased the digestibility of dry matter compared to the control treatment, but the treatments containing chitosan caused a significant reduction (p < 0.05). The results indicated that the percentage of ruminal saturated fatty acids decreased by encapsulation of flaxseed oil with chitosan (14% and 7%). The percentage of oleic unsaturated fatty acid by encapsulating flaxseed oil with chitosan (14%) had a significant increase compared to the control treatment (p < 0.05). As a result, encapsulating flaxseed oil with chitosan (14%) reduced the unsaturated fatty acids generated during ruminal biohydrogenation.

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Section: Introductionmentioning

confidence: 99%

Chitosan/Calcium–Alginate Encapsulated Flaxseed Oil on Dairy Cattle Diet: In Vitro Fermentation and Fatty Acid Biohydrogenation

Besharati

Giannenas

Palangi

et al. 2022

Animals

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“…and volatile maintenance of the core ingredients are improved 12,13 . During microencapsulation preparation, the wall material selection is vitally important 14 . Polysaccharides and their derivatives (such as gum arabic (GA), β‐cyclodextrin (β‐CD), octenyl succinic anhydride‐modified starch (OSAS) and konjac glucomannan octenyl succinate (KGOS)), 10–13,15 and proteins and their derivatives (such as soy protein isolate (SPI), whey protein isolate (WPI) and egg white protein isolate (EPI)), are the most widely applied wall materials in microcapsule preparation 16–18 .…”

Section: Introductionmentioning

confidence: 99%

Complex wall materials of polysaccharide and protein effectively protected numb‐taste substance degradation of Zanthoxylum bungeanum

Meng

Zhang

et al. 2021

J Sci Food Agric

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BACKGROUND Hydroxyl‐sanshools are mainly responsible for the numb taste and biological activities of Zanthoxylum bungeanum, but they show low water solubility, high volatility and easy degradation, which limit their application in the catering and food industries. Thus microcapsules of Z. bungeanum essential oil (ZBEO) were prepared to prevent numb‐taste substance attenuation. RESULTS The complex effects of hydroxypropyl‐β‐cyclodextrin (HPCD) with other materials, such as konjac glucomannan octenyl succinate (KGOS), octenyl succinic anhydride‐modified starch (OSAS), soy protein isolate (SPI) and gum arabic (GA), on the protection of the main numb‐taste substance of ZBEO were investigated. Scanning electron microscopy and Fourier transform infrared spectroscopy analysis indicated that ZBEO was successfully encapsulated in the complex wall materials. X‐ray diffraction indicated that the loaded essential oil did not affect the crystalline form of the wall material. The stability of the numb‐taste substance α‐sanshool in the microcapsules prepared with the complex microcapsule wall materials was higher than that in single‐wall microcapsules. Storage stability evaluation indicated that microcapsules prepared with a combination of HPCD and SPI showed the greatest effect in maintaining the stability of the main numb‐taste substance α‐sanshool in ZBEO at room temperature, low pH and in high‐salt conditions. CONCLUSION Complex wall materials of polysaccharide and protein could effectively protect the numb‐taste substance degradation of Z. bungeanum during processing and storage. © 2021 Society of Chemical Industry

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“…Many publications have discussed the detrimental impact of sodium chloride on the activity of Lactobacillus species. Sodium chloride had a positive impact on the synthesis of bacteriocins such as sakacin P and lactacin 481, which are produced by Lactobacillus sakei and Lactococcus lactis [ 38 ]. However, when more than 7% NaCl was added, the cells expanded more slowly, and biomass production became less efficient due to the inactivation in generation time of microorganisms in the growth medium [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Alginate-Microencapsulated Hydrogels on the Survival of Lactobacillus rhamnosus under Simulated Gastrointestinal Conditions

Oberoi

Tolun

Altıntaş

et al. 2021

Foods

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Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their consumption in probiotic foods worldwide. Nevertheless, it is difficult to retain a high number of viable cells in probiotic food products during their storage and gastrointestinal transit. Microencapsulation of probiotic bacteria is an effective way of enhancing probiotic viability by limiting cell exposure to extreme conditions via the gastrointestinal tract before releasing them into the colon. This research aims to develop a new coating material system of microencapsulation to protect probiotic cells from adverse environmental conditions and improve their recovery rates. Hence, Lactobacillus rhamnosus was encapsulated with emulsion/internal gelation techniques in a calcium chloride solution. Alginate–probiotic microbeads were coated with xanthan gum, gum acacia, sodium caseinate, chitosan, starch, and carrageenan to produce various types of microcapsules. The alginate+xanthan microcapsules exhibited the highest encapsulation efficiency (95.13 ± 0.44%); they were simulated in gastric and intestinal juices at pH 3 during 1, 2, and 3 h incubations at 37 °C. The research findings showed a remarkable improvement in the survival rate of microencapsulated probiotics under simulated gastric conditions of up to 83.6 ± 0.89%. The morphology, size, and shape of the microcapsules were analyzed using a scanning electron microscope. For the protection of probiotic bacteria under simulated intestinal conditions; alginate microbeads coated with xanthan gum played an important role, and exhibited a survival rate of 87.3 ± 0.79%, which was around 38% higher than that of the free cells (49.4 ± 06%). Our research findings indicated that alginate+xanthan gum microcapsules have a significant potential to deliver large numbers of probiotic cells to the intestines, where cells can be released and colonized for the consumer’s benefit.

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Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward

Cited by 46 publications

References 95 publications

Chitosan/Calcium–Alginate Encapsulated Flaxseed Oil on Dairy Cattle Diet: In Vitro Fermentation and Fatty Acid Biohydrogenation

Chitosan/Calcium–Alginate Encapsulated Flaxseed Oil on Dairy Cattle Diet: In Vitro Fermentation and Fatty Acid Biohydrogenation

Complex wall materials of polysaccharide and protein effectively protected numb‐taste substance degradation of Zanthoxylum bungeanum

Effect of Alginate-Microencapsulated Hydrogels on the Survival of Lactobacillus rhamnosus under Simulated Gastrointestinal Conditions

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