Pre-gelation assisted spray drying of whey protein isolates (WPI) for microencapsulation and controlled release

Tan, Songwen; Zhong, Chao; Langrish, T.A.G.

doi:10.1016/j.lwt.2019.108625

Cited by 20 publications

(14 citation statements)

References 45 publications

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“…Slower controlled release (with release time in the range of hours to days) of a core from spray‐dried encapsulates can be achieved by using low‐solubility encapsulants such as gelled casein (Tan et al., 2019), gelled whey protein (Tan et al., 2019, 2020), genipin cross‐linked casein (Elzoghby, Vranic, Samy, & Elgindy, 2015), ethyl cellulose and copolymer, for example, Eudragit RS 100 (Pardeshi et al., 2020) and cross‐linked peptides from whey protein (Bagheri, Madadlou, Yarmand, & Mousavi, 2014) in combination with a suitable tableting technology (Tan et al., 2019, 2020). In this case, a more rapid release may be observed at the beginning (due to the presence of some droplets of the core on the surface of encapsulates); this is then followed by a slower release (Tan et al., 2019).…”

Section: Encapsulation Methods Microstructures Encapsulation Efficimentioning

confidence: 99%

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Yun

Devahastin

Chiewchan

2021

Comp Rev Food Sci Food Safe

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Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat‐sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials. This review provides a summary of various microstructures resulted from the use of selected encapsulation methods or systems, namely, spray coating; co‐extrusion; emulsion‐, micelle‐, and liposome‐based; coacervation; and ionic gelation encapsulation, at different conditions. Subsequent effects of the different microstructures on encapsulation efficiency and retention of encapsulated core materials are mentioned and discussed. Encapsulates having compact microstructures resulted from the use of low‐surface tension and low‐viscosity encapsulants, high‐stability encapsulation systems, lower loads of core materials to total solids of encapsulants and appropriate solidification conditions have proved to exhibit higher encapsulation efficiencies and better retention of encapsulated core materials. Encapsulates with hollow, dent, shrunken microstructures or thinner walls resulted from inappropriate solidification conditions and higher loads of core materials, on the other hand, possess lower encapsulation efficiencies and protection capabilities. Encapsulates having crack, blow‐hole or porous microstructures resulted from the use of high‐viscosity encapsulants and inappropriate solidification conditions exhibit the lowest encapsulation efficiencies and poorest protection capabilities. Compact microstructures and structures formed between ionic biopolymers could be used to regulate the release of encapsulated cores.

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Section: Encapsulation Methods Microstructures Encapsulation Efficimentioning

confidence: 99%

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Yun

Devahastin

Chiewchan

2021

Comp Rev Food Sci Food Safe

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“…WPI is an amphiphilic substance. The characteristic peak of the hydroxyl group in WPI appears at 3298 cm −1 , and the peaks at 1649 cm −1 and 1540 cm −1 are the amide I and amide II bands of WPI, respectively [56]. WPI, respectively [56].…”

Section: Emulsion Analysis By Ftirmentioning

confidence: 99%

Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release

Chen

Huang

et al. 2021

Foods

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Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.

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“…This work suggests that FTIR could be used to roughly (difference in ratio: >20%) determine the ratio of α-lactose anhydrous over β-lactose anhydrous, although FTIR has been generally used to compare α-lactose monohydrate and β-lactose anhydrous [26,27]. Figure 2b shows the FTIR spectra of ingredient-loaded lactose samples, where acetamidophenol has a much higher intensity than lactose [28]. The loading efficiencies (weight ratio of ingredient over carrier, w/w, %) of acetamidophenol on lactose were only 30.6-33.4%, meaning that a large proportion of acetamidophenol had been adsorbed on the particle surfaces.…”

Section: Pollen-like Anhydrous Lactose For Ingredient Loadingmentioning

confidence: 99%

“…Crystals 2021, 11, x FOR PEER REVIEW 6 of 13 β-lactose anhydrous [26,27] . Figure 2b shows the FTIR spectra of ingredient-loaded lactose samples, where acetamidophenol has a much higher intensity than lactose [28]. The loading efficiencies (weight ratio of ingredient over carrier, w/w, %) of acetamidophenol on lactose were only 30.6-33.4%, meaning that a large proportion of acetamidophenol had been adsorbed on the particle surfaces.…”

Section: Pollen-like Anhydrous Lactose For Ingredient Loadingmentioning

confidence: 99%

“…Acetamidophenol has been totally released in 1.5 h from the pure α-lactose carrier, whereas the release times are within 1 h for the other carriers. Linear fitting has been performed for the release profiles using the first-order release model [28,31] with intercept fixed at 0 (Figure 6c). Table 2 showed the fitting parameters for the release profiles using the first-order release model.The first-order release constants (k, h −1 ) for the pollen-like lactose tablets have been determined to be 2.87, 4.91, 6.06 and 6.39, showing an increasing order as the α/β ratio decreases from pure α to 1:9.…”

Section: Tailored α/β Ratio For Controlled Releasementioning

confidence: 99%

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Tailoring α/β Ratio of Pollen-Like Anhydrous Lactose as Ingredient Carriers for Controlled Dissolution Rate

Xiang

Wang

et al. 2021

Crystals

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Lactose is a commonly used excipient with two isomers. Different isomers have different properties, especially in terms of solubility. This work is mainly to explore the influence of different a/β ratio lactose on drug dissolution. This work has developed novel mesoporous pollen-like lactose anhydrous with tailored α/β ratios as ingredient carriers for controlled dissolution rate. The produced lactose carriers are pollen-like with a particle size of ~15 μm and a mean pore width of ~30 nm. β-lactose anhydrous has a unique FTIR-peak at 948 cm−1, whereas α-lactose anhydrous shows a unique FTIR-peak at 855 cm−1. DSC analysis suggests that the pollen-like α/β-lactose crystals are polymorphs with unique peaks of melting points. XRD analysis suggests that (5:5)α/β-lactose polymorph has high crystalline purity. The loading efficiency (30.6–33.4% w/w) of acetamidophenol within the nanoporous lactose particles is dependent on the surface structure and pore volumes—the pore volumes were found to be 0.0209–0.0380 cm3/g. The release rates of acetamidophenol are lower for lactose with high α/β ratios. The lactose solubility and the first-order release constant can be tailored by changing the proportion of β-lactose in the pollen-like lactose carriers.

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Pre-gelation assisted spray drying of whey protein isolates (WPI) for microencapsulation and controlled release

Cited by 20 publications

References 45 publications

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release

Tailoring α/β Ratio of Pollen-Like Anhydrous Lactose as Ingredient Carriers for Controlled Dissolution Rate

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