Optimization of broccoli microencapsulation process by complex coacervation using response surface methodology

Sánchez, F.; Garcia, François; Calvo, Patricia; Bernalte, M. J.; González‐Gómez, David

doi:10.1016/j.ifset.2016.02.008

Cited by 27 publications

(10 citation statements)

References 21 publications

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“…Powdered complex obtained by coacervation for the stability of chlorophylls content Odor masking effects to improved acceptability for consumer [130] Natural food matrix contents and bioactive compounds and grants the food the capacity to be adsorbed and metabolized by the organism [131]. However, the addition (or isolation) of some bioactive compound functional food products is not a guaranty of bioaccessibility and bioavailability, and more work is necessary to elucidate solutions against their insufficient presence in new products [132].…”

Section: Phenolic Compounds Chlorophylls Carotenoidsmentioning

confidence: 99%

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

Ramírez

Abellán-Victorio

Beretta

et al. 2020

IJMS

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Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.

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Section: Phenolic Compounds Chlorophylls Carotenoidsmentioning

confidence: 99%

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

Ramírez

Abellán-Victorio

Beretta

et al. 2020

IJMS

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“…Several polymers have been used to produce complex coacervates, such as gelatin, arabic gum, whey protein isolate, chitosan, pectin, pea protein, and alginate, among others (Table 1) [20,62,67]. Complex coacervation has been used for the microencapsulation of different unstable active ingredients such as carotenoids [21,52,54], oils [53,55], phenolic compounds [50,51,56], and probiotic bacteria [28,57] (Table 1). Four major steps are involved in this encapsulation process: emulsification, coacervation itself, gelation, and hardening.…”

Section: Stabilization Of Active Ingredientmentioning

confidence: 99%

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019

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Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.

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“…In order to obtain a product with high quality, these variables should be optimized carefully. Response surface methodology (RSM) is a widely used statistical tool for optimization and is also useful in reducing the number of experiments (Sánchez, García, Calvo, Bernalte, & González‐Gómez, ).…”

Section: Introductionmentioning

confidence: 99%

Microwave–vacuum drying of pomegranate arils ( Punica granatum L. cv. Hicaznar): Effect on quality and nutrient content

Süfer

Palazoğlu

2019

J Food Process Preserv

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In this study, microwave-vacuum drying of pomegranate arils (Punica granatum L. cv. Hicaznar) was investigated and the effect of microwave power and vacuum level on some quality and nutritional characteristics was determined by the response surface methodology. The drying experiments were conducted at three levels of microwave power (50, 100, and 150 W) and three levels of vacuum level (40, 75, and 110 mbar (abs)) employing a face-centered composite design. Dried arils were analyzed for some physical (hue angle, hardness, and shrinkage) and chemical (total phenolics, total monomeric anthocyanins, gallotannins, and antioxidant capacity) attributes. The results showed that the effect of vacuum level on the dried product characteristics was generally more significant than the microwave power. Second-order polynomial equations were suggested with generally high R 2 values to predict the responses. The optimum drying conditions recommended by the response surface analyzer (150 W and 58 mbar (abs)) were validated experimentally. Practical applicationsEffect of microwave-vacuum drying process parameters (microwave power and pressure) on the nutritional value of pomegranate arils was investigated for the first time with this study. The optimum conditions within the studied ranges of parameters were identified by taking into account both quality attributes and bioactive compounds and experimentally validated. Temperature measurements with an infrared camera revealed that excessively high temperatures were reached toward the end of drying under the optimum conditions. This suggests that there is an opportunity to further reduce the quality and nutrient degradation if the temperature increase can be limited. Applying high power in the initial stage and low power in the final stage of drying were proposed as a potential approach to carry out. The study also showed that further investigation is needed to better understand the relationship between the temperature history during drying and the final product's quality attributes and nutritional value.

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Optimization of broccoli microencapsulation process by complex coacervation using response surface methodology

Cited by 27 publications

References 21 publications

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

Microwave–vacuum drying of pomegranate arils ( Punica granatum L. cv. Hicaznar): Effect on quality and nutrient content

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