Preparation of alginate microspheres by emulsification/internal gelation to encapsulate cocoa polyphenols

Lupo, Bryshila; Maestro, Alicia; Porras, M.; Gutiérrez, José Marı́a; González, Carmen

doi:10.1016/j.foodhyd.2013.11.003

Cited by 64 publications

(35 citation statements)

References 58 publications

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“…The sodium alginate used for all beads preparations was previously characterized according to the average molecular weight and the ratio of mannuronic and guluronic acids (Lupo, Maestro, P orras, Guti errez, & Gonz alez, 2014). The composition of different formulations used for the preparation of alginate beads with the encapsulated cocoa is listed in Table 1.…”

Section: Bead Size and Morphology Characterizationmentioning

confidence: 99%

Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms

et al. 2015

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Section: Bead Size and Morphology Characterizationmentioning

confidence: 99%

Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms

et al. 2015

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“…(Zuidam and Shimoni 2010). To date, extrusion has proven to be one of the most feasible techniques to encapsulate probiotics (Burgain et al, 2011), though other bioactive compounds have been encapsulated such as hydrophilic (Lupo et al, 2014) and lipophilic polyphenols (Waterhouse et al, 2014), and vitamins (Wichchukit et al, 2013). Finally, extrusion has been successfully implemented for covalently gelled microbeads (Donhowe et al, 2014;Kittikaiwan et al, 2007;Laos et al, 2007;Leach et al, 1998).…”

Section: Extrusionmentioning

confidence: 99%

A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids

Soukoulis

Bohn

2017

Critical Reviews in Food Science and Nutrition

198

135

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Carotenoids are lipophilic secondary plant compounds, and their consumption within fruits and vegetables has been positively correlated with a decreased risk of developing several chronic diseases. However, their bioavailability is often compromised due to incomplete release from the food matrix, poor solubility and potential degradation during digestion. In addition, carotenoids in food products are prone to oxidative degradation, not only lowering the nutritional value of the product but also triggering other quality deteriorative changes, such as formation of lipid pro-oxidants (free radicals), development of discolorations or off-flavor defects. Encapsulation refers to a physicochemical process, aiming to entrap an active substance in structurally engineered micro- or nano-systems, in order to develop an effective thermodynamical and physical barrier against deteriorative environmental conditions, such as water vapor, oxygen, light, enzymes or pH. In this context, encapsulation of carotenoids has shown to be a very effective strategy to improve their chemical stability under common processing conditions including storage. In addition, encapsulation may also enhance bioavailability (via influencing bioaccessibility and absorption) of lipophilic bioactives, via modulating their release kinetics from the carrier system, solubility and interfacial properties. In the present paper, it is aimed to present the state of the art of carotenoid microencapsulation in order to enhance storability and bioavailability alike.

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“…For instance, alginate has been widely applied as an encapsulating agent because it is biocompatible and nontoxic; alginate also protects active compounds from heat and moisture, improving the stability of the compounds during processing and digestion (Lupo et al, 2014). For instance, alginate has been widely applied as an encapsulating agent because it is biocompatible and nontoxic; alginate also protects active compounds from heat and moisture, improving the stability of the compounds during processing and digestion (Lupo et al, 2014).…”

Section: Microencapsulation Of Food Nutrientsmentioning

confidence: 99%

Bioactive Compound Encapsulation and Its Behavior duringIn VitroDigestion

2016

Innovative Processing Technologies for Foods With Bioactive Compounds

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Preparation of alginate microspheres by emulsification/internal gelation to encapsulate cocoa polyphenols

Cited by 64 publications

References 58 publications

Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms

Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms

A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids

Bioactive Compound Encapsulation and Its Behavior duringIn VitroDigestion

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