Physicochemical and sensory properties of milk supplemented with lactase microcapsules coated with enteric coating materials

Abstract

In this paper, we report the physicochemical and sensory properties of milk supplemented with a powder of microencapsulated lactase. The core material was lactase (β-galactosidase), the primary coating material was medium-chain triglyceride (MCT), and the secondary (enteric) coating material was either hydroxypropyl methylcellulose phthalate (HPMCP) or shellac, comparing both against market milk as a control. The physicochemical properties of both types of microcapsules were analyzed, including the particle size, zeta potential, and in vitro release behavior. To survey the stability of the microcapsules in milk during storage, we studied the residual lactose content and pH. Furthermore, to determine the properties of milk supplemented with the microcapsules, changes in color and sensory properties were evaluated during storage. The particle sizes (volume-weighted mean; D[4,3]) of the microcapsules coated with HPMCP or shellac were 2,836 and 7,834 nm, respectively, and the zeta potential of the capsules coated with shellac was higher than the zeta potential of those coated with HPMCP. The pH levels of milk supplemented with the lactase microcapsules were similar to those of the control (unsupplemented market milk); however, for milk supplemented with HPMCPcoated microcapsules, the pH was slightly lower. The core material, lactase, was released from the microcapsules during 12-d storage, and 18.82 and 35.09% of lactose was hydrolyzed in the samples for HPMCP-and shellac-coated microcapsules, respectively. The sensory characteristics of milk containing microcapsules coated with HPMCP did not show significant differences from the control, in terms of sweetness or off-taste, until 8 d of storage. However, shellac-coated microcapsules showed significant difference in sweetness and off-taste at d 8 and 6 of storage, respectively. The color of milk containing HPMCP-coated microcapsules did not show a significant difference during storage. However, that containing shellac-coated microcapsules was somewhat higher in color values than others. In particular, it showed significance from 0 to 4 d storage in L* and C* values. In conclusion, a powder of lactase microcapsules coated with HPMCP can be suitable as a supplement for milk.

Shellac: A Bioactive Coating for Surface Engineering of Cardiovascular Devices

“…[47] The shellac-coated microcapsules had a negative zeta potential of −87.10 mV at pH 7.0, partly because of the negative charge of carboxylic acid groups (-COO − ). [25] It has also been reported that galacturonic acid residues of polysaccharide from the medicine plants, such as…”

“…Thus, it is plausible to suggest that the release of shellac from the coatings into the culture medium is the primary reason for the inhibition of viability and proliferation of ECs observed for the SH25 and SH50 samples. The carboxyl ions (COO) [25][26][27] released from the coatings, as indicated by the reduced pH values (Figure 3c), can be the underlying mechanism behind the inhibition of cell viability and proliferation of shellac coatings. Such ability of shellac in inhibiting the growth of ECs can provide an unprecedented opportunity to modify the surfaces of inferior vena cava filters for inhibiting the adhesion of cells and improving the retrievable rate of inferior vena cava filters.…”

“…[24] Despite all these attractive properties as a biomaterial, the stability and anticoagulation properties of shellac coatings have not yet been evaluated. We hypothesize that surfaces coated with pure shellac can inhibit thrombosis, as aldehyde acid (CHO and COOH) and highly negatively charged carboxylic acid (COO − ) functional groups present in the shellac chemical structure [25][26][27] may induce anticoagulant activity.…”

The Role of Microencapsulation in Food Application

“…Microencapsulation has proposed a solution to this problem by incorporating the enzyme into the same dairy product. β-D-galactosidase was microencapsulated in hydroxypropyl methylcellulose phthalate, which was added to milk (approximately 0.148 g of enzyme), controlling its release, preventing its hydrolysis, and retaining 81.18% of the enzyme after 12 days in refrigeration [ 75 ]; the formulation of microemulsions in caseinates and sodium lecithin has also been proposed to encapsulate lactase and control its release and degree of hydrolysis in products such as skim and full-fat milk [ 75 , 76 ].…”

Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

“…Microencapsulation of indomethacin, acetaminophen, aspirin, insulin, and other drugs has been studied in regard to sustained-release properties and stabilization in the presence of oxygen characteristics (Roshan et al, 2016; Liu et al, 2004; Mutaliyeva et al, 2017). Similarly, microencapsulation of vitamins, flavors, probiotics, and enzymes has been studied for use in food processing (Ahn et al, 2019; Liu et al, 2001; Shah and Ravula, 2000; Uddin et al., 2001). Microencapsulation of flavor could protect the flavor components from unwanted chemical changes and may retain the flavor during manufacture or storage (Shahidi and Han, 1993).…”