Microencapsulation of borage oil with blends of milk protein, <i>β</i>‐glucan and maltodextrin through spray drying: physicochemical characteristics and stability of the microcapsules

Li, Ruyi; Shi, Yan

doi:10.1002/jsfa.8535

Cited by 17 publications

(8 citation statements)

References 47 publications

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“…However, it is difficult to incorporate the oil into foods because it is very unstable and insoluble in water. This issue could be overcome by using microencapsulation techniques . Besides reducing oxidative deterioration of bioactive compounds, appropriately controlled release of the compounds can also be achieved by microencapsulation .…”

Section: Introductionmentioning

confidence: 99%

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Song

Liu

et al. 2020

J Sci Food Agric

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BACKGROUND Spray‐dried docosahexaenoic acid algae oil (DHA AO) microcapsules were prepared using whey protein isolate and glucose syrup (WPI + GS), or sodium starch octenylsuccinate and glucose syrup (SSOS + GS), or whey protein isolate and lactose (WPI + L). The effect of the formulations on encapsulation properties, oxidative protection and in vitro oil release pattern of the resulting microencapsulates was investigated. RESULTS A high encapsulation efficiency of over 98% of DHA AO was obtained for microcapsules with all three wall materials. Among the wall materials, SSOS + GS exhibited a better micro‐particulation ability reflected by more uniform size and smoother surface of the formed microcapsules and no agglomerates. DHA AO microcapsules with all the wall materials showed good protection of the oil from oxidation during storage with an increasing order of WPI + GS, SSOS + GS and WPI + L. Moreover, microencapsulation significantly increased the release of DHA AO in the intestinal phase of the in vitro digestion process with an increasing order of SSOS + GS, WPI + GS and WPI + L, indicating the increased stability of the oil in the highly acidic gastric environment and the enhanced lipid digestibility in the small intestine. CONCLUSIONS The results suggest that it is possible to transform a highly oxidizable liquid functional food ingredient such as DHA AO into a stable and easy‐to‐handle solid powder through spray drying with properly selected wall materials. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Song

Liu

et al. 2020

J Sci Food Agric

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“…The moisture content was higher for the powders with 1 and 2% of β -glucan, than in the 3% ratio of β -glucan powder. The research on the use of microencapsulation using milk proteins and MD or mixture of MD + BG as wall material indicates, that adding beta-glucan might reduce the moisture content [27]. Mahdavi et al [14] showed that shorter chains and more hydrophilic groups result in binding with water from the air after drying in Arabic gum and maltodextrin.…”

Section: Resultsmentioning

confidence: 99%

“…The studies on the potential of combination of milk protein sodium caseinate or whey protein concentrate with beta-glucan or MD as wall materials to encapsulate borage oil by spray drying indicates, that wall material components affect the particle size. Milk proteins sodium caseinate (lower molecule size) with beta-glucan possesses more flexible structure, which successfully covered and stabilized a greater interfacial area, which resulted in smaller particle size, than beta-glucan with whey protein concentrate combination (higher molecule size) [27]. Moreover, Tonon et al [24], in their investigation on microencapsulation of spray-dried açai juice produced with different carrier agents with dextrose equivalent (DE), also observed that particle sizes are related to the molecule size of each carrier agent.…”

Section: Resultsmentioning

confidence: 99%

“…The Li and Shi [27] studies have shown results, that adding high-molecular-weight (range from 31,000 to 237,000 g mol–1) beta-glucan did not improve the EE, comparing to MD with the lower molecular weight (range from 1,250 to 9,000 g mol–1). However, the result shows that the ratio 0.5% of β -glucan is the most optimal among other obtained powders including MD + GA.…”

Section: Resultsmentioning

confidence: 99%

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Beta-Glucan as Wall Material in Encapsulation of Elderberry (Sambucus nigra) Extract

Sobieralska

Kurek

2019

Plant Foods Hum Nutr

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The aim of the study was to investigate the potential of using β -glucan as wall material to microencapsulate the elderberry extract. Firstly, the extract was obtained by the water-acetone extraction method to extract mainly anthocyanins from ground dried fruits. The extract was mixed with wall materials: maltodextrin- β -glucan mixture and the control sample as a widely used combination of maltodextrin and arabic gum (92.5:7.5). In the examined samples the content of β -glucan was 0.5, 1, 2 and 3%. Properties of encapsulated extracts of final powders were measured using particle size and morphology, encapsulation efficiency, color measurement, total anthocyanin and ascorbic acid content (TAC and TAAC) methods. Our results indicated that the β -glucan wall material samples had higher process quality compared to control samples. Addition of β -glucan insignificantly decreases encapsulation efficiency. Among powders with β -glucan content, the powder with 1% β -glucan content was characterized by the smallest (24 μm) particle size. The sample with 2% β -glucan content had the highest water solubility and polydispersity index. Due to the encapsulation efficiency, moisture content, and water solubility index, the optimum condition of microencapsulation process for elderberry extract was for samples with 0.5% β -glucan as wall material content. To conclude, due to high molecular weight of β -glucan the higher than 0.5% ratio of β -glucan is not recommended for spray-drying method. However, small quantity of health-beneficial β -glucan could act as potential encapsulation agent in clean label products to replace Arabic gum.

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“…Suitable bulk density is beneficial to reduce the processing costs of the product. The bulk density of MEFO was 0.36 g/ml, which is slightly higher than other similar oil microcapsules, indicating that it has good properties such as flowability (Asensio et al, 2017;Li & Shi, 2018;Li et al, 2013).…”

Section: Moisture Content and Bulk Densitymentioning

confidence: 86%

Development and optimization of spray‐dried functional oil microcapsules: Oxidation stability and release kinetics

Hao

Qiu

Jia

et al. 2020

Food Science & Nutrition

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This study aimed to optimize the microencapsulation method for a functional oil using high amylose corn starch (HACS) and assessed its structure and antioxidant capacity. The results showed that the optimal microencapsulation condition is achieved by using 28.5% of functional oil, 15.75% of HACS, and 57.86% of proportion of monoglyceride in emulsifier with 94.86% microencapsulation efficiency. Scanning electron microscopy and particle size measurement showed that the functional oil microcapsules were uniform size, smooth surface, spherical shape, and without cracks in the wall of the capsules. In vitro oil release of microencapsulates results showed that microencapsulated functional oil containing HACS has a better sustained release effect. The microcapsules containing HACS exhibited a lower lipid oxidation rate during storage. In conclusion, microencapsulation of HACS as wall material improved the stability of functional oil and this formulation of microcapsules was satisfactorily applied in powdered food for diabetic patients.

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Microencapsulation of borage oil with blends of milk protein, β‐glucan and maltodextrin through spray drying: physicochemical characteristics and stability of the microcapsules

Abstract: The results of the present study demonstrate that the CAS-GLU-MD blend is appropriate for microencapsulating borage oil. © 2017 Society of Chemical Industry.

Cited by 17 publications

References 47 publications

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Beta-Glucan as Wall Material in Encapsulation of Elderberry (Sambucus nigra) Extract

Development and optimization of spray‐dried functional oil microcapsules: Oxidation stability and release kinetics

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