Microencapsulation of ergosterol and Agaricus bisporus L. extracts by complex coacervation using whey protein and chitosan: Optimization study using response surface methodology

Rudke, Adenilson Renato; Heleno, Sandrina A.; Fernandes, Isabel P.; Prieto, Miguel A.; Gonçalves, Odinei Hess; Rodrigues, Alı́rio E.; Ferreira, Isabel C.F.R.; Barreiro, María Filomena

doi:10.1016/j.lwt.2019.01.018

Cited by 28 publications

(13 citation statements)

References 48 publications

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“…As the GO/PP ratio decreased, the emulsifying effect might be better, but the electrostatic interaction between wall materials (PP and CS) and the core (GO) also became weak, leading to poor protection of the core material and consequently resulting in partial GO leakage during the process of microencapsulation . Another factor to be considered was that high polymer concentration coupled with the crosslinking of TGase led to an increased viscosity and lower mobility of the macromolecules, resulting in a consequent increase in the competition for solvent molecules …”

Section: Resultsmentioning

confidence: 99%

“…Microemulsion and microencapsulation are usually regarded as effective technologies for preserving beneficial unsaturated fatty acids (UFAs) from oxidative degradation, to prevent undesirable interaction with other components as well as to expand the applications of oils rich in UFAs and other beneficial components . Chitosan (CS) and protein are usually used as wall materials of microcapsules, since protein–polysaccharide complex can result in liquid–liquid phase separation (coacervation) or precipitate‐like products in specific physicochemical conditions (e.g. pH and ionic strength) .…”

Section: Introductionmentioning

confidence: 99%

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Preparation and characterization of potato protein‐based microcapsules with an emphasis on the mechanism of interaction among the main components

et al. 2020

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BACKGROUND Potato protein (PP) has promising potential for utilization in food applications due to its high nutritive value and functional properties. Grapeseed oil (GO) is rich in unsaturated fatty acids and antioxidant active ingredients. However, its application is limited because of low stability and high volatility. In order to overcome such problems, PP‐based microcapsules encapsulating GO were produced by complex coacervation, and characterized using optical, thermodynamic and spectroscopic analyses. RESULTS Results indicated that a ratio of GO/PP of 1:2 led to the best encapsulation effect with the maximum microencapsulation efficiency and yield. Intact and nearly spherical microcapsules were observed from scanning electron microscopy images. Results of thermogravimetry demonstrated that thermal resistance was increased in the microencapsulated GO, indicating that PP‐based microcapsules could be a good way to protect the thermal stability of GO. Fourier transform infrared spectra indicated that hydrogen bonding and covalent crosslinking might occur among wall materials, but a physical interaction between GO and wall materials. CONCLUSIONS PP can be successfully used to encapsulate GO when combined with chitosan, indicating that PP‐based microcapsules have potential for application in encapsulating liquid oils with functional properties. A schematic diagram of possible interactions was constructed to better understand the mechanism of formation of the microcapsules. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of potato protein‐based microcapsules with an emphasis on the mechanism of interaction among the main components

et al. 2020

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“…In spray drying, the high temperature can disrupt the structural organization of the starch granules and facilitate the entry of water resulting in microparticles of high solubility. High values of solubility also were presented in turmeric oleoresin microencapsulated by spray drying using gelatin-collagen (96.8%), maltodextrin/gelatin (84 -98 %) and maltodextrin, gum arabic and modified starch (85.35 -99.25%) (Cano-Higuita, Rudke et al, 2019;Zuanon et al, 2017).…”

Section: Encapsulation Processmentioning

confidence: 99%

Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption

Malacrida¹,

Ferreira²,

Telis³

2022

Acta Sci Technol

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Turmeric oleoresin is a widely used a flavoring agent and a food color with relevant nutraceutical properties. It is obtained by organic solvent extraction of turmeric (Curcuma longa L.). Microencapsulation is a good alternative to transform liquid food flavorings free-flowing powders and to improve stability of protection of compounds of interest. Thus, the aim of this study was to assess microencapsulation by spray drying of turmeric oleoresin using blends of maltodextrin-gelatin and starch-gelatin, evaluating its sorption isotherms and the storage stability at different temperatures. Turmeric oleoresin encapsulated was stored at - 20, 25 and 60°C, in the absence of light, and at 25ºC in the presence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. The encapsulation efficiency was 72.3% for capsules with starch-gelatin blends and 52.1% with maltodextrin-gelatin blends. Besides the greater encapsulation efficiency, starch-gelatin blends also showed greater stability during storage and retention of curcumin and phenolic compounds. Encapsulated materials were more stable during storage at - 20ºC and less stable at 25°C in the presence of light. Water adsorption of turmeric oleoresin microcapsules were well described by GAB model and the microcapsules produced with starch-gelatin blends showed high hygroscopic behavior.

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“…Anionic and cationic polymers interact with each other to form a polymer-rich phase called “complex coacervate” in equilibrium with the supernatant (Mishra, 2016). Temperature, core/wall material mass ratio, pH, and the mass ratio of the polymers determine the performance of microencapsulation by complex coacervation (Rudke et al., 2019).…”

Section: Microencapsulation Of Sulforaphane and Isothiocyanatesmentioning

confidence: 99%

Insights about stabilization of sulforaphane through microencapsulation

Zambrano

Bustos

Mahn

2019

Heliyon

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The health–promoting properties of sulforaphane (SFN) are well known, however its instability is still a hurdle for its incorporation into food matrices. SFN can be stabilized by microencapsulation, technique sparingly explored for isothiocyanates so far. This review summarizes the advances in microencapsulation of SFN and other isothiocyanates. Encapsulation efficiency and degradation rate of sulforaphane in different systems are compared and discussed. Ionic gelation and complex coacervation seem more adequate for SFN, both underexplored until now. Drying conditions after chemical encapsulation are determinant, most likely related to thermal degradation of SFN. The current information is insufficient to identify the most adequate encapsulation system and the optimal process conditions to stabilize SFN aiming at its incorporation into food matrices. Accordingly, encapsulation conditions should be investigated, which arises as a new research line. Stability studies are encouraged since this information will help in designing SFN microencapsulation strategies that extend the industrial application of this promising health-promoting compound.

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Microencapsulation of ergosterol and Agaricus bisporus L. extracts by complex coacervation using whey protein and chitosan: Optimization study using response surface methodology

Cited by 28 publications

References 48 publications

Preparation and characterization of potato protein‐based microcapsules with an emphasis on the mechanism of interaction among the main components

Preparation and characterization of potato protein‐based microcapsules with an emphasis on the mechanism of interaction among the main components

Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption

Insights about stabilization of sulforaphane through microencapsulation

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