Microencapsulation of polyphenols and xylooligosaccharides from oat bran in whey protein-maltodextrin complex coacervates: In-vitro evaluation and controlled release

Банникова, Анна; Zyainitdinov, Damir; Evteev, Alexander V.; Drevko, Yaroslav; Евдокимов, И. А.

doi:10.1016/j.bcdf.2020.100236

Cited by 16 publications

(16 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…There are three types of phenolic compounds and phenolic acids identified mainly in the three layers of bran (pericarp, testa, and aleurone): soluble free, soluble conjugated (glycosides), and insoluble bound states [ 26 ]. Most of the phenolic compounds from cereal bran are bonded in insoluble forms ( Figure 2 ), except in the case of rice bran, which contains more free varieties of phenolic acids [ 2 , 15 , 27 ]. Bound phenolics may only be liberated by acid (H 2 SO 4 , HNO 3 , H 3 PO 4 , and HCl), alkaline (potassium hydroxide, sodium hydroxide), or enzymatic hydrolysis by applying commercial enzymes (endoxylanase, exoxylanase, or β-glucosidase) or via fermentation bioprocesses [ 28 ].…”

Section: Intracellular Bioactive Phytochemicals Of Cereal Branmentioning

confidence: 99%

“…Enzymatic hydrolysis involves the solubilization of insoluble components under heterogeneous environments by applying enzymatic blends of enzymes such as α-amylase, glucoamylase, protease, lysing enzyme, β-glucanase, xylanase, cellulase, feruloesterase, or pectinesterase. The hydrolysis of polysaccharide glycosidase linkages generates structural changes in the cereal bran matrices, lowering the rigidity and mechanical strength of cell walls [ 27 ]. Xue et al applied β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on WB.…”

Section: Pretreatments’ Effect On Cereal Bran Phytochemicalsmentioning

confidence: 99%

See 1 more Smart Citation

Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach

et al. 2022

View full text Add to dashboard Cite

Current research focuses on improving the bioaccessibility of functional components bound to cereal bran cell walls. The main bioactive components in cereal bran that have major biological activities include phenolic acids, biopeptides, dietary fiber, and novel carbohydrates. Because of the bound form in which these bioactive compounds exist in the bran matrix, their bioaccessibility is limited. This paper aims to comprehensively analyze the functionality of an integrated technology comprising pretreatment techniques applied to bran substrate followed by fermentation bioprocesses to improve the bioaccessibility and bioavailability of the functional components. The integrated technology of specific physical, chemical, and biological pretreatments coupled with fermentation strategies applied to cereal bran previously-pretreated substrate provide a theoretical basis for the high-value utilization of cereal bran and the development of related functional foods and drugs.

show abstract

Section: Intracellular Bioactive Phytochemicals Of Cereal Branmentioning

confidence: 99%

Section: Pretreatments’ Effect On Cereal Bran Phytochemicalsmentioning

confidence: 99%

Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach

et al. 2022

View full text Add to dashboard Cite

show abstract

“…In the work of Dadi et al [ 78 ], the maltodextrin:high methoxyl pectin ratio (10:0 vs. 9:1 ( w / w ) significantly influenced most quality characteristics of microcapsules of Moringa stenopetala leaf extract, the 9:1 ratio being the most efficient one. In the microencapsulation of oat bran extract with different WPC:maltodextrin ratios [ 79 ], the 60:40 ratio showed the highest microencapsulation efficiency. Similarly, Tolun et al [ 80 ] and Sakulnarmrat et al [ 21 ] optimized the maltodextrin:Arabic gum ratio for the microencapsulation of grape pomace red cabbage extracts, with the two studies finding opposite ratios as optimum results (8:2 and 2:8, respectively).…”

Section: Procedures For Emulsion/solution Preparationmentioning

confidence: 99%

“…In this study, the obtained microparticles were sieved and cross-linked with transglutaminase. Bannikova et al [ 79 ] added a guar gum solution to a mixture of oat bran extract with maltodextrin and WPC and dried it to produce the microcapsule powder.…”

Section: Procedures For Microencapsulationmentioning

confidence: 99%

“…are quantified. The major aim in the microencapsulation of bioactive compounds is to increase the microencapsulation efficiency as much as possible; however, it is a highly variable parameter, as observed in the results shown in most recent works in fish oil (i.e., 71.1 and 92.0% in fish oil microcapsules prepared with conventional spray-drying and solvent spray-drying with acetone, respectively [ 35 ]; 88.88 and 46.72% in fish oil microcapsules from emulsion with and without high-pressure homogenization, respectively [ 67 ]) and antioxidant microcapsules (i.e., 71.44 and 83.52% in freeze-dried and spray-dried microcapsules of Moringa stenopetala leaf extract [ 78 ]; 95.3 and 77.5% in oat bran extract microcapsules with 60/40 and 70/30 whey protein–maltodextrin ratio, respectively [ 79 ]).…”

Section: Microcapsule Quality Evaluationmentioning

confidence: 99%

See 1 more Smart Citation

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

Pérez‐Palacios

Carrascal

Solomando

et al. 2022

Foods

View full text Add to dashboard Cite

Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. However, despite recent developments in the field, no specific review focusing on these topics has been published in the last few years. This work aimed to review the most recent developments in the microencapsulation of fish oil and natural antioxidant compounds. The impact of the wall material and the procedures on the quality of the microencapsulates were preferably evaluated, while their addition to foods has only been studied in a few works. The homogenization technique, the wall–material ratio and the microencapsulation technique were also extensively studied. Microcapsules were mainly analyzed for size, microencapsulation efficiency, morphology and moisture, while in vitro digestion, flowing properties, yield percentage and Fourier transform infrared spectroscopy (FTIR) were used more sparingly. Findings highlighted the importance of optimizing the most influential variables of the microencapsulation procedure. Further studies should focus on extending the range of analytical techniques upon which the optimization of microcapsules is based and on addressing the consequences of the addition of microcapsules to food products.

show abstract

Valorization of Encapsulated Coffee Parchment Extracts as Metabolic Control for High Fructose Diet-Induced Obesity, Using Wistar Rat as Animal Model

BENYELLES

Merzouk

et al. 2023

Waste Biomass Valor

View full text Add to dashboard Cite

Purpose : Parchment is a coffee by-products with high amounts of polyphenols that could be effective in the prevention of obesity-related metabolic disorders. However, their effectiveness depends on their stability and bioavailability which could be overcome by encapsulation. The aim of this study was to investigate anti-obesity effects of aqueous coffee parchment extracts.Methods : Aqueous coffee parchment extracts were administrated orally (100 mg/kg weight/day) as free or in a microencapsulated form with whey protein/maltodextrin, in fructose-induced obesity rat model (20% fructose in water). Different metabolic parameters were determined.Results : Parchment extract contained total phenolics at 79.50 mg GAE/ g, with chlorogenic acid and caffeine as main compounds. The microencapsulation e ciency was 89.36% and SEM images revealed spherical microcapsules which exhibited polyphenol release under simulated digestion. Fructose obese rats displayed increased adiposity and metabolic alterations as hyperinsulinemia, hyperglycemia, hyperlipidemia and oxidative stress with high liver and adipose tissue lipids. The treatment with parchment extracts prevented adipose fat accumulation and alleviated the hyperglycemia, hyperinsulinemia, hyperlipidemia, liver steatosis and oxidative stress in obese rats. The effects were more pronounced with encapsulation.Conclusion : Coffee parchment extracts protected against fructose-induced obesity metabolic alterations ; a better amelioration was observed with microcapsules which will increase the value of this coffee by-product. Statement Of NoveltyCoffee industry generates huge amounts of coffee wastes which are still rich in bioactive compounds with antioxidant activity. The by-product coffee parchment was less studied and less utilized. To our knowledge, no work has been done to investigate the possibility of encapsulating its bioactive compounds for better protection, delivery and use. For the rst time, we investigated the microencapsulation of coffee parchment extracts and we tested the metabolic effects of these microparticles in fructose induced obesity model. Our results suggested that coffee parchment extract treatment reduced adiposity, improved insulin resistance, lipid pro le and oxidant/antioxidant status. With encapsulation, bioactive molecules are less degraded, resulting in higher bene cial properties, providing valuable insight into their potential application in obesity treatment.

show abstract

Microencapsulation of polyphenols and xylooligosaccharides from oat bran in whey protein-maltodextrin complex coacervates: In-vitro evaluation and controlled release

Cited by 16 publications

References 34 publications

Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach

Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

Valorization of Encapsulated Coffee Parchment Extracts as Metabolic Control for High Fructose Diet-Induced Obesity, Using Wistar Rat as Animal Model

Contact Info

Product

Resources

About