Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production

Tolve, Roberta; Condelli, Nicola; Caruso, Marisa Carmela; Genovese, Francesco; Renzo, Giovanni Carlo Di; Mauriello, Gianluigi; Galgano, Fernanda

doi:10.1016/j.foodres.2018.10.016

Cited by 20 publications

(12 citation statements)

References 24 publications

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“…Microencapsulation is a methodology widely studied for the stabilization of valuable compounds extracted from natural resources (e.g., agroindustry wastes) such as vitamins, pigments, flavors, and antioxidants, and their release into food products [ 9 , 10 , 11 , 12 , 13 ]. The microencapsulation process consists of the production of structures, in most cases particles, in which the bioactive compound in the solid, liquid, or gas phase (the core material) is entrapped in one or more classes of wall materials that form a protective barrier [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Lourenço

Moldão‐Martins

Alves

2020

Foods

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A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 °C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 µm, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 °C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 °C.

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Section: Introductionmentioning

confidence: 99%

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Lourenço

Moldão‐Martins

Alves

2020

Foods

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“…The microencapsulation process using WPI and chitosan, namely the size of the obtained microparticles, can be controlled by changing the stirring rate, pH and the WPI/chitosan ratio (Ahmed, Aschi, & Nicolai, 2018). These wall materials have been already used to microencapsulate phytosterols, giving rise to uniform microcapsules with an average size of less than 25 μm (Tolve et al, 2018), and to microencapsulate cashew juice, being effective in protecting the sensitive compounds of this food matrix (D. D. S. Bastos, Gonçalves, Andrade, Araújo, & Rocha Leão, 2012). Concerning the specific topic of ergosterol microencapsulation, there are already in literature works dealing with the encapsulation of pure ergosterol (Zhang et al, 2016) and ergosterol-rich extracts (Francisco et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of ergosterol and Agaricus bisporus L. extracts by complex coacervation using whey protein and chitosan: Optimization study using response surface methodology

Rudke

Heleno

Fernandes

et al. 2019

LWT

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In the present work microencapsulation was applied to an ergosterol enriched extract (EEE) from Agaricus bisporus L. and pure ergosterol (PE) using a complex coacervation process. The process was optimized following two steps: (i) using response surface methodology to optimize the conditions of temperature (T, 55 to 95°C), protein-to-chitosan ratio (P/C, 0.5 to 10.5), maximizing yield (Y 1 , %, w/w), efficiency (Y 2 , %, w/w) and load (Y 3 , %, w/w); and (ii) using the dose-response methodology to optimize the ergosterol content (E) at the optimal conditions achieved in (i). The global optimal conditions for both cases were the same (T of 55°C and a P/C of 0.5), but with maximized responses of Y 1 = 75.02%; Y 2 = 100.00%, Y 3 = 12.78%, and Y 1 = 19.19%; Y 2 = 100.00%, Y 3 = 15.87%, respectively. The effect of increasing ergosterol content led to the reduction of the microencapsulation yield, but with an increase in the ergosterol load and maintenance of the microencapsulation efficiency.

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“…These results have been attributed to the combination of high temperatures and high shear mixing used in the production of the emulsions and to the phytosterols which, at low concentration, might have acted as a pro-oxidant, as also suggested by Winkler and Warner [58]. In order to overcome this drawback, the same research group carried out the phytosterols' microencapsulation using inulin, chitosan, and whey protein isolate as shell material, by formulating aqueous suspensions with the addition of surfactant [59]. Possibility to scale up the production of microcapsules without affect their features using a laboratory dryer or a spray dryer for semi-technical production [59] Beta-sitosterol Lipid mixture of Precirol and Miglyol…”

Section: Micro/nanoencapsulation Of Phytosterolsmentioning

confidence: 99%

“…In order to overcome this drawback, the same research group carried out the phytosterols' microencapsulation using inulin, chitosan, and whey protein isolate as shell material, by formulating aqueous suspensions with the addition of surfactant [59]. Possibility to scale up the production of microcapsules without affect their features using a laboratory dryer or a spray dryer for semi-technical production [59] Beta-sitosterol Lipid mixture of Precirol and Miglyol…”

Section: Micro/nanoencapsulation Of Phytosterolsmentioning

confidence: 99%

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study

Tolve

Cela

Condelli

et al. 2020

Foods

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Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols' mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.

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Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production

Cited by 20 publications

References 24 publications

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Microencapsulation of ergosterol and Agaricus bisporus L. extracts by complex coacervation using whey protein and chitosan: Optimization study using response surface methodology

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study

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