Microencapsulation of zinc by spray-drying: Characterisation and fortification

Polekkad, Abhinash; Franklin, Magdaline Eljeeva Emerald; Pushpadass, Heartwin A.; Battula, Surendra Nath; Rao, S. B. N.; Pal, D. K.

doi:10.1016/j.powtec.2020.12.009

Cited by 27 publications

(11 citation statements)

References 49 publications

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“…The higher emulsion viscosity leads to the formation of larger droplets during spray atomization and consequently forms larger particles during the drying process [ 19 ]. The emulsification and film-forming ability of wall materials will also lead to the ballooning of microcapsules during drying to increase the particle size by increasing internal air content [ 37 ]. Generally, the particle size of microcapsules is inhomogeneous and shows a wide range of distribution.…”

Section: Resultsmentioning

confidence: 99%

Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein

Zhang

Shen

et al. 2021

Foods

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Lutein is a kind of vital carotenoid with high safety and significant advantages in biological functions. However, poor water solubility and stability of lutein have limited its application. This study selected different weight ratios of sodium caseinate to acetylated mung bean starch (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, and 0:10) to prepare lutein emulsions, and the microcapsules were produced by spray drying technology. The microstructure, physicochemical properties, and storage stability of microcapsules were investigated. The results show that the emulsion systems were typical non-Newtonian fluids. Lutein microcapsules were light yellow fine powder with smooth and relatively complete particle surface. The increase of sodium caseinate content led to the enhanced emulsion effect of the emulsion and the yield and solubility of microcapsules increased, and wettability and the average particle size became smaller. The encapsulation efficiency of lutein microcapsules ranged from 69.72% to 89.44%. The thermal characteristics analysis showed that the endothermic transition of lutein microcapsules occurred at about 125 °C. The microcapsules with sodium caseinate as single wall material had the worst stability. Thus, it provides a reference for expanding the application of lutein in food, biological, pharmaceutical, and other industries and improving the stability and water dispersion of other lipid-soluble active ingredients.

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Section: Resultsmentioning

confidence: 99%

Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein

Zhang

Shen

et al. 2021

Foods

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“…These differences between the nanocapsules prepared in this study in moisture content may be due to the chemical composition of wall materials used. WPC has a high ability to hold water (Polekkad et al, 2021) and can explain the higher moisture content of WPC nanocapsule in the current study. Al-maqtari et al (2021) stated different moisture content for microcapsules of Pulicaria jaubertii extract in different protein or carbohydrate coating (Al-Maqtari et al, 2021).…”

Section: Properties Of Optimized Nanocapsulesmentioning

confidence: 60%

Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

Yazdan-Bakhsh

Nasr‐Esfahani

Kenari

et al. 2022

J Americ Oil Chem Soc

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This study was carried out to optimize formulation for Heracleum lasiopetalum (golpar) extract nanoencapsulation by response surface methodology (RSM). The primary water-in-oil emulsion was fabricated by (5%-10%) golpar extract (GE), (40%-35%) emulsifier span 80 (EM), and (50%-60%) sunflower oil (SO). The coating materials were the mixture of Lepidium sativum seed gum (LSG) and whey protein concentrate (WPC) at different ratios (1:0, 1:1, and 0:1). The yield of nanoencapsulation of GE, particle size, and zeta potential was investigated as responses of RSM. The optimal formulation for water-in-oil-in-water emulsion of GE were SO: 50.46%, GE 9.52%, and EM: 36.30% in LSG, SO: 57.07%, GE: 7.12%, and EM: 30.85% in LSG:WPC, and SO: 54.98%, GE: 9.05%, and EM: 39.87% in WPC coating. In conclusion, the nanoencapsulation of GE prepared with the optimized formulation by RSM ensures the gradual release and higher stability to sedimentation during storage with nanometric size and high yield of encapsulation. The nanocapsules of GE can be used as a natural antioxidant in food systems.

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“…It can also be seen that there are no fractures or cracks on the surface, indicating high integrity and good microbial protection of the microcapsules. According to Polekkad et al (2021), a low concentration of carriers led to surface cracks and shrinkage, which originated from a thinner semi-permeable layer around the core, resulting in a greater difference in the evaporation rate of water between the core and the surface. Therefore, it could be concluded that the carrier ratio used was sufficient to exert positive impacts on the morphology of microcapsules.…”

Section: Sem and Edxmentioning

confidence: 99%

Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage

Nguyen,

Do,

Phan Van

et al. 2024

Int J of Food Sci Tech

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SummaryIncreasing demand for the production and use of non‐dairy products has resulted from the rapid increase of vegetarian and lactose‐intolerant populations. In this study, non‐dairy yoghurt was developed from soybeans using microencapsulated starter culture consisting of Levilactobacillus brevis and Saccharomyces cerevisiae isolated from kombucha based on spray drying and freeze drying techniques using 20% maltodextrin (MD) and gum Arabic‐maltodextrin mixture (GA‐MD) as carriers. Scanning electron microscopy revealed high integrity and effective microbial protection within the carrier matrices, especially for freeze‐dried samples with L. brevis density being in the range of 6.1–6.4 log CFU/g. During 21‐day storage of microcapsules at 4 °C, L. brevis density decreased to 4.4–5.1 log CFU/g for all carriers while GA‐MD was incapable of preserving its viability at 30 °C. Meanwhile, the soybean‐based yoghurt was produced using these four microcapsules as active dry starter culture for the investigation of warm incubation/curd formation and subsequent refrigeration. Regarding warm incubation, in contrast to conventional yoghurt, there was no drop in pH or total acidity over the first 7–8 h of storage, followed by their sudden decline which led to the curd formation in the next hour at pH and total acidity of 5.42–5.75 and 2.29–3.06 g lactic acid/L respectively. Furthermore, GA‐MD samples exhibited more severe syneresis and surface cracks than MD during refrigeration in which the hardness and gumminess of yoghurt increased over time. Electrophoresis results also confirmed the proteolytic activity of lactic acid bacteria and yeast on β‐conglycinin and glycinin fractions of soy proteins.

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Microencapsulation of zinc by spray-drying: Characterisation and fortification

Cited by 27 publications

References 49 publications

Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein

Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein

Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage

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