Production and characterization of microparticles containing pectin and whey proteins

Souza, Flavia N.; Gebara, Clarice; Ribeiro, Maria Cecília Enes; Chaves, Karina S.; Gigante, Mirna Lúcia; Grosso, Carlos Raimundo Ferreira

doi:10.1016/j.foodres.2012.07.041

Cited by 71 publications

(40 citation statements)

References 36 publications

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“…[24] Some researchers also reported that the pectin and whey protein concentrate value of the microcapsules coated with WPC ranged from À25.7 to À27.7 mV, respectively. [40] Currently, the zeta potential of the microcapsules coated with WPC was higher than those coated with MD. Based on the results, it was concluded that the microcapsules coated with WPC were more stable against the droplet aggregation and coalescence when the microcapsules were dispersed in water than those with MD-coated microcapsules.…”

Section: Moisture Sorptionmentioning

confidence: 93%

“…The powdered microcapsules were packed in closed-cap polypropylene conical tubes (caps had a hole) and stored at various temperatures (4,20,40, and 60 C) with 20% RH in incubators (Programmable Temperature Chamber, EN-STC-150, Koyangsi, Kyunggido, Korea) to evaluate the storage stability of encapsulated peanut sprout extracts for a period of 10 days. Three portions of the samples were withdrawn every two days for analysis.…”

Section: Stability Of Peanut Sprout Extracts In Powdered Microcapsulesmentioning

confidence: 99%

“…The powdered microcapsules of peanut sprout extracts were stored at different temperatures (4,20,40, and 60 C) for 10 days and stored at 20 C for six months to determine the stability during storage, as shown in Figs. 6 and 7.…”

Section: Storage Stabilitymentioning

confidence: 99%

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Characteristics, Stability, and Release of Peanut Sprout Extracts in Powdered Microcapsules by Spray Drying

et al. 2015

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This study was carried out to investigate the characteristics of powdered microcapsules from peanut sprout extracts prepared by spray drying. The microcapsules were made from medium-chain triglyceride (MCT) as primary coating material and whey protein concentrate (WPC) or maltodextrin (MD) as selected secondary coating materials. The microcapsule studies conducted were microphotograph, scanning electron microscopy (SEM), Fourier-transform infrared (FT-IR), particle size, moisture contents, sorption, zeta potential, storage stability, and in-vitro study. The surface of microcapsules coated with WPC were rough and smooth, and particle size ranged from 2.86 to 8.59 lm. An FT-IR study revealed that absorption bands at 1,537 and 1,657 cm À1 of microcapsules can be attributed to the protein amide I and II bands of WPC overlapped by the conjugated C=C. The moisture content was 1.33% in the microcapsules coated with WPC. The moisture sorption increased until 18% at the 90% RH. The yield of peanut sprout extracts from microcapsules was 89.01%. In the in-vitro study, the microcapsules released 2.48 and 6.01% at pH 2.0 and 4.0, respectively, in simulated-gastric fluid, and 61.07 and 89.24% at pH 6.0 and 8.0, respectively, in simulated-intestinal fluid. The preservation rate of the microcapsules dropped down to 60.43% from 89.01% during six months of storage. The stability of peanut sprout extracts in the microcapsules was over 80% at 4 and 20 C during 10-day storage. The zeta-potential of microcapsules was stable with À30 mV. Based on the data obtained from the present study, the powdered peanut-sprout-extract microcapsules coated with WPC exhibited high stability during storage. Therefore, the powdered microcapsules by spray drying may be useful as a functional ingredient.

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Section: Moisture Sorptionmentioning

confidence: 93%

Section: Stability Of Peanut Sprout Extracts In Powdered Microcapsulesmentioning

confidence: 99%

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Characteristics, Stability, and Release of Peanut Sprout Extracts in Powdered Microcapsules by Spray Drying

et al. 2015

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“…rhamnosus were found after exposure to acid and bile salt environment (Pimentel-González et al 2009). A high solubility >40% of the protein covering pectin/WP (native and denatured) micro-beads was observed at pH 1.2, indicating that the beads were extremely fragile to acidic pH in the presence of pepsin, and beads were disintegrated at pH 7.0 and in the presence in pancreatin (Souza et al 2012).…”

Section: Post-preparation Behavior Of Probiotic Loaded Wp Micro-beadsmentioning

confidence: 99%

Preparation and properties of milk proteins-based encapsulated probiotics: a review

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

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The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has been used to provide protection for probiotics all through food processing and marketing until they reach the target site in the gastrointestinal (GI) tract. The biomaterials and techniques used in ME are the main factors affecting the viability of encapsulated probiotics. Milk proteins offer several advantages in comparison to other biomaterials widely used in ME of probiotics. Several techniques have been developed for the use of whey proteins and casein in ME of several Lactobacillus and Bifidobacterium probiotic strains. Also, the survival of probiotics encapsulated in milk proteins during preparation, storage, and in simulated GI environment has been studied. The present review gives an overview on the use of milk proteins in ME of probiotics with emphasis on the efficiency of the developed techniques.

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“…Film-forming property of whey protein made it suitable for microencapsulation of unpalatable and unstable core materials for food application (Picot & Lacroix, 2004). Whey protein combined with other wall materials have been often employed to microencapsulate hydrophobic/hydrophilic cores and also to produce microcapsules with certain nutrients (Souza et al, 2012). Whey protein combined with other wall materials have been often employed to microencapsulate hydrophobic/hydrophilic cores and also to produce microcapsules with certain nutrients (Souza et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of ginsenosides using polymerised whey protein (PWP) as wall material and its application in probiotic fermented milk

Wang

Gao

Zheng

et al. 2017

Int J of Food Sci Tech

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Summary Ginsenosides was microencapsulated using heat‐induced polymerised whey protein as wall material. The entrapment yield was 95.46 ± 1.95% and release rates were about 20% and 100% in gastric and intestine juices, respectively. Microencapsulated ginsenosides (0.03% ginsenosides, w/v) were used for fermented milk formulation. Samples with microencapsulated ginsenosides had much higher acceptability compared with those with ginsenoside extract (P < 0.01). Addition of microencapsulated ginsenosides significantly decreased the syneresis of the sample (P < 0.01). The probiotics remained above 106 CFU mL−1 during the first 6 weeks, and no significant difference was observed in probiotics population during 10‐week storage for all samples. SEM micrograph revealed that addition of microcapsules did not change the structure of the samples considerably. The polymerised whey protein‐based microencapsulation might be an effective technique to deliver ginsenosides to small intestine through stomach. It also masked bitter taste and improved the colour of the fermented milks containing ginsenosides.

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Production and characterization of microparticles containing pectin and whey proteins

Cited by 71 publications

References 36 publications

Characteristics, Stability, and Release of Peanut Sprout Extracts in Powdered Microcapsules by Spray Drying

Characteristics, Stability, and Release of Peanut Sprout Extracts in Powdered Microcapsules by Spray Drying

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Microencapsulation of ginsenosides using polymerised whey protein (PWP) as wall material and its application in probiotic fermented milk

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