Physicothermal Properties of Freeze-Dried Fish Oil Nanocapsules Frozen under Different Conditions

Bejrapha, Piyawan; Min, Sang-Gi; Surassmo, Suvimol; Choi, Mi‐Jung

doi:10.1080/07373931003613684

Cited by 48 publications

(19 citation statements)

References 31 publications

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“…Nanoliposomes can also be produced using both low- and high-energy methods, such as coating-evaporation and microfluidization approaches [ 16 ]. Other technologies, such as nano-spray drying and freeze drying can be used to create powders containing nanoparticles loaded with bioactive lipids [ 55 , 56 , 57 , 58 , 59 ]. Each nanoscale delivery system has its own pros and cons, which should be considered when selecting one for a specific food application.…”

Section: Nanoscale Delivery Systems For Encapsulation Of Bioactivementioning

confidence: 99%

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

McClements

Öztürk

2021

Foods

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Bioactive lipids, such as fat-soluble vitamins, omega-3 fatty acids, conjugated linoleic acids, carotenoids and phytosterols play an important role in boosting human health and wellbeing. These lipophilic substances cannot be synthesized within the human body, and so people must include them in their diet. There is increasing interest in incorporating these bioactive lipids into functional foods designed to produce certain health benefits, such as anti-inflammatory, antioxidant, anticancer and cholesterol-lowering properties. However, many of these lipids have poor compatibility with food matrices and low bioavailability because of their extremely low water solubility. Moreover, they may also chemically degrade during food storage or inside the human gut because they are exposed to certain stressors, such as high temperatures, oxygen, light, moisture, pH, and digestive/metabolic enzymes, which again reduces their bioavailability. Nanotechnology is a promising technology that can be used to overcome many of these limitations. The aim of this review is to highlight different kinds of nanoscale delivery systems that have been designed to encapsulate and protect bioactive lipids, thereby facilitating their handling, stability, food matrix compatibility, and bioavailability. These systems include nanoemulsions, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), nanoliposomes, nanogels, and nano-particle stabilized Pickering emulsions.

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Section: Nanoscale Delivery Systems For Encapsulation Of Bioactivementioning

confidence: 99%

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

McClements

Öztürk

2021

Foods

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“…Freeze drying is considered an alternative technology to encapsulate heat-sensitive compounds, as the active compound does not experience high temperatures during processing 92) . Although spray dr ying is considered an energy-intensive process due to its poor heat utilization, freeze drying remains a considerably more expensive technology 9) .…”

Section: Freeze Dr Yingmentioning

confidence: 99%

100 Years of Vitamins: The Science of Formulation is the Key to Functionality

Teleki

Hitzfeld

Eggersdorfer

2013

KONA

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Micronutrients and nutraceuticals such as vitamins, carotenoids, polyunsaturated fatty acids and polyphenols are classes of food ingredients that are essential for human health and well-being. These compounds are rarely added purely to the targeted food application but rather in encapsulated, solid, dry product forms with added functionalities such as improved stability, bioavailability or handling. This review presents some of the industrially most relevant particle technologies, as well as emerging ones, for synthesis and formulation of micronutrients and nutraceuticals. The influence of technological process parameters on product particle physicochemical properties such as size, morphology and structure are highlighted as well as their importance for end-use applications.

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“…[16] Our former investigations showed that gelatin is a promising candidate for stabilizing a colloidal vesicular system via freeze drying. [12,13] The gel network of gelatin helps to avoid unfavorable denaturation of the microcapsules and produces excellent dispersion characteristics in the dried matrix. [11] The dispersion characteristics can be controlled by the freezing conditions because polymeric network formation is strongly related to the freezing operation.…”

Section: Introductionmentioning

confidence: 99%

“…[5][6][7] Freeze drying is a promising alternative drying method for stabilizing microcapsules in a matrix, called a stabilizer or lyoprotectant. [4,[8][9][10][11][12][13] Freeze drying is preferred over other drying methods because it dries materials in their original shapes and ensures higher stability of active ingredients. [14,15] The original shape of nano=microcapsules is a critical factor that determines the functional properties of the food; therefore, it is desirable to minimize the change in capsule size during the drying process.…”

Section: Introductionmentioning

confidence: 99%

Stabilization of Microcapsules Using a Freeze-Dried Gelatin Matrix: Aqueous Redispersibility and the Ingredient Activity

et al. 2012

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Microcapsules are of great interest to the food and pharmaceutical industries as vehicles to deliver active ingredients to the gastrointestinal tract. Drying plays an important role in stabilizing microcapsules to prolong their lifetime; however, drying often produces undesirable changes in the microcapsules, such as irreversible aggregation of the microcapsules and activity loss of the encapsulated ingredient. In this work, poly(epsilon-caprolactone) microcapsules containing a model bioactive compound (tocopherol) were prepared and stabilized in a freeze-dried gelatin matrix. This dried product was rehydrated and the aqueous redispersibility of the microcapsules and the tocopherol activity were investigated. The experimental results suggested that a kinetic balance between dehydration (caused by freezing) and gel network formation is a critical factor that affects the redispersibility and ingredient activity of the products. It was further suggested that a hydrogel-based product could be strategically freeze dried to maximize product quality by tuning its freezing process; that is, by employing a controllable dehydration process.

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Physicothermal Properties of Freeze-Dried Fish Oil Nanocapsules Frozen under Different Conditions

Cited by 48 publications

References 31 publications

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

100 Years of Vitamins: The Science of Formulation is the Key to Functionality

Stabilization of Microcapsules Using a Freeze-Dried Gelatin Matrix: Aqueous Redispersibility and the Ingredient Activity

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