Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review

Kouamé, Kouadio Jean Eric‐Parfait; Bora, Awa Fanny Massounga; Li, Xiaodong; Sun, Yi; Liu, Lu

doi:10.1016/j.jff.2021.104812

Cited by 36 publications

(18 citation statements)

References 121 publications

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“…It is difficult to develop new ethanol-producing cultivars since the important features, such as plant height, total soluble solids, juice output, and lignin: cellulose: hemicelluloses ratio, are "non-additive." Scientists are striving to make it possible (Kouamé et al, 2021).…”

Section: Recent Trends Status and Future Prospectsmentioning

confidence: 99%

Bioactive and pharmacological characterization of Chenopodium quinoa, Sorghum bicolor and Linum usitassimum: A review

Gupta

Morya

2022

JANS

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Quinoa (Chenopodium quinoa), sorghum (Sorghum bicolor) and flaxseed (Linum usitassimum L.) are grains and seeds popularly known for their nutritional values. This review aimed to discuss the nutritional profile of these grains and seeds, their bioactive compounds and how those compounds help to prevent chronic diseases. These crops were selected for this study as they are all free of gluten; they are a rich source of protein, and they all have a low glycemic index (GI) i.e. they do not spike the blood sugar level, which makes them a good choice for people with diabetes and celiac disease. During the study, it was found that some or all of the bioactive compounds like phenolic acids, flavonoids, saponins, phytosterols, tocopherol, tannins, betalains, stillbenoids, polycosanols, alpha-linoleic acid, and lignans have anti- cancerous, anti- diabetic, anti-hypertensive and cardiovasculareffects on the body. Quinoa posses’ bioactive compounds like quercetin, kaempferol, Betacyanins, betalains and tocopherol, that have biological functions such as anti-hypertensive, anti-viral, anti-oxidant, anti-cancerous, anti-diabetic, anti-allergic, anti-thrombosis, and anti-atherosclerosis effects on the body. Sorghum contains trans-resveratrol, caffeic acid, gallic acid, campesterol, stigmasterol and gallotannins, which helps prevent lung, breast and prostate cancer, prevents type-2-diabetes, and has neuroprotective effect. Flaxseed bioactives like Alpha-linolenic acid (ALA), lignans and cyanogenic glycosides have Immunomodulatory, anti-fibrosis, anti-mutagenic and anti-obesity effects. Since the world is moving towards a healthy lifestyle, grains and seeds are a good source of nutritious foods.

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Section: Recent Trends Status and Future Prospectsmentioning

confidence: 99%

Bioactive and pharmacological characterization of Chenopodium quinoa, Sorghum bicolor and Linum usitassimum: A review

Gupta

Morya

2022

JANS

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“…This technique makes it possible to overcome solubility incompatibilities between ingredients, protect sensitive components, and increase bioavailability by releasing bioactive compounds at a specific site in the gastrointestinal tract. [9] Different biopolymers can be used for delivery system development, mainly polysaccharides (e.g., alginate, carrageenan, chitosan, and pectin) and proteins (e.g., β-lactoglobulin, casein, and gelatin). [10] Cold ionic gelation of sodium alginate (SA) is commonly used to produce beads.…”

Section: Introductionmentioning

confidence: 99%

Whey protein aggregates‐alginate composite gel for astaxanthin‐chia oil encapsulation

Espinaco

Niizawa

Zorrilla

et al. 2023

Euro J Lipid Sci & Tech

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Chia oil (rich in omega-3 fatty acids) and astaxanthin are associated with various benefits for human health. However, their low solubility and poor stability reduce their direct use as bioactive compounds. Its encapsulation within the appropriate material can be a solution in this case. This work evaluated the effect of whey protein aggregates (WPA) on the storage stability of chia oil-astaxanthin blends encapsulated in alginate gel beads. Bead characteristics and the stability of encapsulated bioactive compounds stored at 25 • C for 30 days were evaluated. High values of encapsulation efficiency (>85%) were observed in the cases studied. The addition of WPA affected some characteristics of the beads and improved the stability of the bioactive compounds compared to pure alginate beads. After 30 days of storage, higher preservation of astaxanthin and lower content of lipid oxidation products were observed in beads with WPA compared to alginate beads.

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“…Besides overcoming stability problems, this technique reduces the perception of possible off-flavors or colors from the encapsulated material; facilitates storage; extends shelf life without adverse influence on the physical, chemical or functional properties of food products; and is of easy application in the food industry (typically it simply involves a powder addition during mixing of ingredients), cheap and scalable [ 3 ]. Most relevant reviews in the last few years about microencapsulation of bioactive compounds in the food area have focused on a specific bioactive compound or its source, principally anthocyanins [ 4 ], phenolic compounds [ 5 ], polyphenols [ 6 ], carotenoids [ 7 ], vitamins [ 8 , 9 ], oils [ 10 , 11 ] and cells [ 12 ], or have reviewed some microencapsulation techniques, specifically complex coacervation [ 13 ], spray-chilling [ 14 ] and liposomal [ 15 ] techniques.…”

Section: Introductionmentioning

confidence: 99%

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

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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.

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Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review

Cited by 36 publications

References 121 publications

Bioactive and pharmacological characterization of Chenopodium quinoa, Sorghum bicolor and Linum usitassimum: A review

Bioactive and pharmacological characterization of Chenopodium quinoa, Sorghum bicolor and Linum usitassimum: A review

Whey protein aggregates‐alginate composite gel for astaxanthin‐chia oil encapsulation

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

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