New Trends in the Microencapsulation of Functional Fatty Acid‐Rich Oils Using Transglutaminase Catalyzed Crosslinking

Abstract

Preparing stable protein-based microcapsules containing functional fatty acids and oils for food applications has been a big challenge. However, recent advances with transglutaminase (TGase) enzyme as an effective protein cross-linker could provide workable solutions for the encapsulation of omega-3 and omega-6 fatty acids without compromising their targeted release and their biological and physicochemical characteristics. The recent and available literature related to the microencapsulation techniques, physical and oxidative properties, and core retention and release mechanisms of TGasecrosslinked microcapsules entrapping edible oils were reviewed. The effects of factors involved in microencapsulation processes, on the efficiency and quality of the produced innovative microcapsules were also discussed and highlighted. A brief focus has been finally addressed to new insights and additional knowledge on micro-and nanoencapsulation of lipophilic food-grade ingredients by TGase-induced gelation. Two dominant microencapsulation methods for fish, vegetable, and essential oils by TGase-crosslinking are complex coacervation and emulsion-based spray drying. The developed spherical particles (<100 μm) with some wrinkles and smooth surfaces showed an excellent encapsulation efficiency and yield. A negligible release rate and a substantial retention level can result for different lipid-based cores covered by TGase-crosslinked proteins during the oral digestion and storage. A significant structural, thermal and oxidative stability for edible oils-loaded microcapsules in the presence of TGase can be also obtained.

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

“…It has been reported that the amide I band is the most important secondary structure of proteins for FTIR analysis, while the shifting of amide peaks is characteristic for conformational change of random coil and α ‐helix type to more regular β ‐sheet structure of proteins . In addition, TGase is able to create covalent bonds between the γ ‐carboxyamide group of protein‐bound glutamine residues and the ε ‐amino group of protein‐bound lysine residues . All those interactions (shown in Fig.…”

“…All those interactions (shown in Fig. ) could enhance the intermolecular forces and the denseness of molecular chains among the main components of wall materials, providing excellent properties for protecting the core material, such as thickening and heat stability …”

“…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.…”

Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme

“…This could be related to an increase in denatured proteins caused by heating. Accordingly, the kinetic improvement of proteins was reorganized and MTG enzyme kept more whey proteins into the matrix (Gharibzahedi et al, 2018a). As a result, syneresis reduced and structure became more compact (Fig 1-2 and 3-4).…”

“…This fact could be related to the kinetic improvement of protein reorganization induced by MTG enzyme at high temperatures. In heated milk, the MTG enzyme keeps more whey proteins into the matrix with reduced syneresis by changing the physical features of protein gels with low porosity (Gharibzahedi et al, 2018a). According to C ruz et al (2009), the melting time of ice cream is related to its stability after overrun.…”