Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as wall materials

Al‐Maqtari, Qais Ali; Mohammed, Jalaleldeen Khaleel; Mahdi, Amer Ali; Al‐Ansi, Waleed; Zhang, Mi; Al‐Adeeb, Abdulqader; Wei, Minping; Phyo, Hsu Mon; Yao, Weirong

doi:10.1016/j.ijbiomac.2021.07.180

Cited by 41 publications

(26 citation statements)

References 55 publications

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“…This finding is consistent with what was reported by Mahdi et al [ 29 ], regarding the positive impact on encapsulation quality due to the presence of WPI with GA in formulations. No one wall material provides all the properties required for an optimal encapsulating agent; therefore, a mixture of wall materials can improve the qualities of the powder [ 12 ]. The combined emulsification characteristics of WPI and polysaccharides can also be responsible for the maximum encapsulation efficiency.…”

Section: Resultsmentioning

confidence: 99%

“…These values were similar to 68% to 75% for açai microcapsules [ 61 ], and higher than 61.38–68.50% for fingered citron extract microcapsules [ 29 ]. However, the slight variations in porosity values can be attributed to the wall material [ 12 ].…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, one of the primary factors is the color of the wall materials [ 63 ]. Furthermore, the encapsulated core material plays a vital role in this difference, with chromatic compounds that can change the color [ 12 ].…”

Section: Resultsmentioning

confidence: 99%

“…In addition to encapsulation techniques, the type of wall material used for encapsulation also plays a considerable role in nanocapsules properties [ 12 ]. Proteins and polysaccharides have been commonly used in encapsulation [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

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Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Mahdi

Al‐Maqtari

Mohammed

et al. 2021

Foods

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This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Mahdi

Al‐Maqtari

Mohammed

et al. 2021

Foods

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“…According to the Laplace theorem [ 23 ], its droplets are smaller under the condition of constant homogenization. Besides, the peptide branches covalently bind to the oil droplets and other compounds in the emulsion to form smaller particles [ 24 ]. It is speculated that there were more peptide branches in the emulsion with high sodium caseinate content.…”

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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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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Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as wall materials

Cited by 41 publications

References 55 publications

Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

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

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