Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials

Soares, Barbara da Silva; Carvalho, Carlos Wanderlei Piler de; Garcia‐Rojas, Edwin Elard

doi:10.1007/s11947-021-02594-2

Cited by 25 publications

(10 citation statements)

References 77 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Very recently, this last microencapsulation process has been optimized by adding a third component (tannic acid) to the protein-polysaccharide wall (ovalbumin-pectin), with a contrasting effect since the nutritional value of the capsules seems to be increased, although the encapsulation efficiency did not exceed 80% ( 88 ). The use of this acid not only replaces the use of other compounds considered toxic such as glutaraldehyde and formaldehyde to facilitate the interaction between ovalbumin biopolymers and polysaccharides ( 89 ), but because it is constituted by high molecular mass polyphenols, it provides an additional contribution as a result of its antioxidant value ( 90 , 91 ).…”

Section: Technology and Sacha Inchimentioning

confidence: 99%

Biological Activity of Sacha Inchi (Plukenetia volubilis Linneo) and Potential Uses in Human Health: A Review

Cárdenas

Rave

Soto

2021

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

Sacha inchi (Plukenetia volubilis Linneo) is an ancestral plant originating in the Amazon jungle that has been adopted as a food source due to its high nutritional value, which has gradually been attributed with potential benefits for human health. Diverse prospective studies have evaluated the effect of consuming components from the plant, derivatives from its seeds, leaves and shell on preventing the risk of cardiovascular disease, chronic inflammatory disease, dermatitis and controlling tumor proliferation, especially given its recognized high content of essential fatty acids, phenolic compounds, and vitamin E, showing antioxidant, hypolipemic, immunomodulation, and emollient activity, as well as the capacity to remove heavy metals from aqueous solutions. This review offers a complete description of the information existing on the use and biological activity of P. volubilis L., based on its essentially lipid components and evidenced on its use in the field of human health, in prevention, therapeutic, and nutritional contexts, along with industrial uses, making it a promising bioresource.

show abstract

Section: Technology and Sacha Inchimentioning

confidence: 99%

Biological Activity of Sacha Inchi (Plukenetia volubilis Linneo) and Potential Uses in Human Health: A Review

Cárdenas

Rave

Soto

2021

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

show abstract

“…104 Complex coacervates produced with ovalbumin, tannic acid and with pectin as the encapsulation material have shown high thermal stability. 105 Additionally, sugar beet pectin, bovine serum albumin and genipin as cross-linkers have been shown to efficiently encapsulate betanin and curcumin. 106…”

Section: Process Technologies For Pectin-based Encapsulation Systems ...mentioning

confidence: 99%

Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

et al. 2022

View full text Add to dashboard Cite

show abstract

“…When the two wall materials are mixed, the solubility of the wall materials is reduced due to the mutual attraction of positive and negative charges, which is condensed and precipitated, and the core material is encapsulated (Figure 3c). 82 Especially when the core material is liquid, microcapsules are mostly prepared by the complex coacervation method, which is suitable for protecting VE, lipids, and other substances prone to oxidative deterioration, 103–105 and has high encapsulation efficiency and oil load 106 . The method has the advantages of low equipment requirements and a wide application range, but the preparation process is complex.…”

Section: Basic Principle and Technology Of Microencapsulationmentioning

confidence: 99%

Application of microencapsulation technology in silk fibers

Xiao

Liu

Zhao

et al. 2022

J of Applied Polymer Sci

View full text Add to dashboard Cite

Silk, a natural protein fiber, is top-rated with people as skin-friendly clothing for centuries. However, silk fiber (SF) still has disadvantages such as photoinduced aging and yellowing and wrinkling. Higher value, as well as novel and unique functions, are added according to the application of microencapsulation in the functional finishing of SF. By using microencapsulation technology, finishing agents, special functional materials, and so forth, can be encapsulated in polymer film-forming materials to form microcapsule finishing agents. Since the properties of the coated materials will not change after the formation of microcapsules, the functional materials can be protected.Only during processing or use, under the external environment such as pressure, friction, and temperature, can the microcapsules be ruptured or released through the diffusion effect of the microcapsule wall to achieve good and desired effects. In this review, recent developments in microencapsulation technology in the application of SFs are highlighted. First, the basic principle and technology of microencapsulation are introduced. Subsequently, adhesion between microcapsules and SFs are described. Finally, the application and effect of microencapsulation technology in SFs are summarized. In addition, the potential challenges and future prospects of microencapsulation technology in natural SFs are discussed.

show abstract

Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials

Cited by 25 publications

References 77 publications

Biological Activity of Sacha Inchi (Plukenetia volubilis Linneo) and Potential Uses in Human Health: A Review

Biological Activity of Sacha Inchi (Plukenetia volubilis Linneo) and Potential Uses in Human Health: A Review

Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

Application of microencapsulation technology in silk fibers

Contact Info

Product

Resources

About