Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying

Mahdi, Amer Ali; Mohammed, Jalaleldeen Khaleel; Al‐Ansi, Waleed; Ghaleb, Abduljalil D.S.; Al‐Maqtari, Qais Ali; Ma, Mengjiao; Ahmed, Mohamed Ismael; Wang, Hongxin

doi:10.1016/j.ijbiomac.2019.10.201

Cited by 121 publications

(80 citation statements)

References 36 publications

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“…In general, the emulsions are considered unstable due to Ostwald ripening, and small droplets tend to aggregate into large droplets, which may even cause the oil and water phases to separate [ 25 ]. Based on previous studies [ 14 , 31 ], the emulsion droplet size stabilized by whey protein and inulin/maltodextrin blends was ranging from a few microns to tens of microns. In the present study, the mean droplet size distributions of GEO and GEO-VO emulsions were influenced by the addition of VOs ( Table 2 and Figure S4 ).…”

Section: Resultsmentioning

confidence: 99%

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Zhao

Liu

et al. 2021

Foods

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The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

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Section: Resultsmentioning

confidence: 99%

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Zhao

Liu

et al. 2021

Foods

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“…A similar decrease in the particle size was showed by MS-N:DC [1:0.8], with values of 346 ± 18.41 nm (94.4%). The low particle sizes of SD-N:MD [1:6] and MS-N:DC [1:0.8] were related to a reduced aggregation process, which could allow NYS to remain in contact with the Candida albicans biofilms [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

“…NYS solution is considered the reference treatment for oral candidiasis [ 26 ]. However, it has an erratic bioavailability in oral mucosa due to its poor aqueous solubility [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

“…The broad endothermic peak for MD was attributed to crystalline regions produced by the absorption of water on the particle surface [ 38 ]. The shift to higher temperatures for NYS in the PM-N:MD [1:6] physical mixture indicated a phase-change behavior and was related to a displacement during the heating process [ 32 ]. The decrease in NYS values observed in the DSC and XRPD studies for PM-N:MD [1:6] was due to the dilution effect with different semi-crystalline excipients [ 17 ].…”

Section: Discussionmentioning

confidence: 99%

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Development of a Solid Dispersion of Nystatin with Maltodextrin as a Carrier Agent: Improvements in Antifungal Efficacy against Candida spp. Biofilm Infections

2021

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The aim of this study was to improve the treatment of Candida albicans biofilms through the use of nystatin solid dispersions developed using maltodextrins as a hyperosmotic carrier. Characterization studies by differential scanning calorimetry, X-ray diffraction, dissolution studies, and particle size analysis were performed to evaluate changes in nystatin crystallinity. Antifungal activity and anti-biofilm efficacy were assessed by microbiological techniques. The results for nystatin solid dispersions showed that the enhancement of antifungal activity may be related to the high proportions of maltodextrins. Anti-biofilm assays showed a significant reduction (more than 80%) on biofilm formation with SD-N:MD [1:6] compared to the nystatin reference suspension. The elaboration process and physicochemical properties of SD-N:MD [1:6] could be a promising strategy for treatment of Candida biofilms.

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“…tein [32]. Maltodextrin in combination with whey protein improved the Lactobacillus rhamnosus viability, and the L. rhamnosus viability was more increased significant by partial replacement of maltodextrin to sucrose or trehalose [14].…”

Section: Effect Of Spray-drying On Bioactive Compounds and L Plantarum Viabilitymentioning

confidence: 94%

Effect of Stevia rebaudiana on the Bioactive Compounds from Agarwood Leaf (Aquilaria spp.) by Lactic Fermentation and Spray Drying

Dong¹,

Nam²,

Phượng³

et al. 2021

Kor. J. Microbiol. Biotechnol

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Agarwood (Aquilaria spp) has high economic value. However, essential oil production from agarwood is a time-consuming process. Additionally, agarwood leaves have not been utilized even though they contain various bioactive ingredients. In this study, agarwood leaves were fermented using Lactobacillus plantarum ATCC 8014 with or without Stevia (4, 8, and 12%; v/v). The fermented fluid was mixed with maltodextrin (15%; w/v) and subjected to spray drying (inlet temperature, 120℃; outlet temperature, 65-70℃). The contents of polyphenols, polysaccharides, saponins, and flavonoids and the viability of L. plantarum were determined. Fermentation enhanced the levels of bioactive compounds. The contents of polyphenol (69.19 ± 4.05 mg GAE/g of sample), polysaccharide (20.75 ± 0.98 mg GE/g of sample), saponin (305.23 ± 4.21 mg OAE/g of sample), and flavonoid (7.86 ± 0.72 mg QE/g of sample), and the viability of L. plantarum (8.72 ± 0.17 log CFU/ml) were markedly upregulated in the samples containing Stevia (12%; v/v). This indicated that the supplementation of Stevia during fermentation decreases the fermentation time (9 h), upregulates bioactive compound production in agarwood leaves, enhances microencapsulation during spray drying, and increases the viability of L. plantarum under simulated gastric digestion conditions.

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Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying

Cited by 121 publications

References 36 publications

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Development of a Solid Dispersion of Nystatin with Maltodextrin as a Carrier Agent: Improvements in Antifungal Efficacy against Candida spp. Biofilm Infections

Effect of Stevia rebaudiana on the Bioactive Compounds from Agarwood Leaf (Aquilaria spp.) by Lactic Fermentation and Spray Drying

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