Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices

Baranauskienė, Renata; Venskutonis, Petras Rimantas; Dewettinck, Koen; Verhé, Roland

doi:10.1016/j.foodres.2005.09.005

Cited by 200 publications

(125 citation statements)

References 33 publications

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“…In fact, there is no specific standard protocols for the extraction of each class of phenolic compounds, depending on the nature of the sample and the objective of the work (structure elucidation and quantification). 151 In terms of proteins, 138,152 vitamins, 88 phytosterols 153 and essential oils, 57,59,60 the majority of the studies was also conducted with the aim of developing new encapsulating methodologies and materials, and optimizing the process. After optimization of the encapsulation process, it is necessary to establish whether the extracts maintain, reduce or increase their bioactive characteristics.…”

Section: Bioactive Extractsmentioning

confidence: 99%

Microencapsulation of bioactives for food applications

2015

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Health issues are an emerging concern to the world population, and therefore the food industry is searching for novel food products containing health-promoting bioactive compounds, with little or no synthetic ingredients. However, there are some challenges in the development of functional foods, particularly in which the direct use of some bioactives is involved. They can show problems of instability, react with other food matrix ingredients or present strong odour and/or flavours. In this context, microencapsulation emerges as a potential approach to overcome these problems and, additionally, to provide controlled or targeted delivery or release. This work intends to contribute to the field of functional food development by performing a comprehensive review on the microencapsulation methods and materials, the bioactives used (extracts and isolated compounds) and the final application development. Although several studies dealing with microencapsulation of bioactives exist, they are mainly focused on the process development and the majority lack proof of concept for final applications. These factors, together with the lack of regulation, in Europe and in the United States, delay the development of new functional foods and, consequently, their market entry. In conclusion, the potential of microencapsulation to protect bioactive compounds ensuring their bioavailability is shown, but further studies are required, considering both its applicability and incentives by regulatory agencies.

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Section: Bioactive Extractsmentioning

confidence: 99%

Microencapsulation of bioactives for food applications

2015

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“…In this Acta Scientiarum. Technology Maringá, v. 38, n. 1, p. 89-97, Jan.-Mar., 2016 case, it can be cited the use of gum arabic, maltodextrin, modified starch, among others (Krishnan, Bhosale, & Singhal, 2005;Baranauskiené, Rimantas, Dewettink, & Verdhé, 2006;Madene, Jacquot, Scher, & Stéphane, 2006;Gharsallaoui, Surel, Roudaut, Chambin, & Volley, 2007;Georgetti, Casagrande, Fernandes, Pereira, & Vieira, 2008;Kurozawa, Park, & Hubinger, 2009;Wang, Lu, & Lv, 2009;Kim, Chen, & Pearce, 2009;Cuq, Rondet, & Abecassis, 2011;Guadarrama-Lezama et al, 2012;Porras-Saavedra et al, 2015). However, these materials must be used with caution as drying adjuvants.…”

Section: Evaluation Of the Inclusion Of Drying Aid Agentsmentioning

confidence: 99%

<b>Production and spray drying of protein hydrolyzate obtained from tilapia processing by-products

et al. 2016

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ABSTRACT. In the last few decades, the offer of by-products obtained from the processing of tilapia (Oreochromis niloticus) has increased, and the need for developing products with high biological and nutritional values for use in animal nutrition motivated this study. Enzymatic hydrolysis of carcass, head and skin of tilapia was performed, as well as the separation of oil, residual solids and soluble proteins by centrifugation at high temperature and the spray drying of the protein fraction. Factorial designs were employed in the assays to evaluate the operating conditions of the spray dryer (inlet and outlet temperatures and flow rate) and the inclusion of drying aid agents (maltodextrin and calcium carbonate). The spray drying showed the best results with air inlet temperature of 190ºC, outlet temperature of 90ºC, flow rate of 30 L·h -1 including 10% maltodextrin (mass) in the liquid feed as a drying aid. The final powder recovery was higher than 90% and the physical, chemical and microbiological analyses met the Brazilian legal standards.

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“…Oil type did, however, have an effect on the surface oil content. The type of biopolymer used as an encapsulant also influenced particle size and surface oil content (Baranauskiene, Venskutonis, Dewettinck, & Verhé, 2006). Encapsulant type can also impact the storage stability of spray-dried encapsulated oil.…”

Section: Spray Dryingmentioning

confidence: 99%

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

2011

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Available at: https://works.bepress.com/djulian_mcclements/160/ This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. such as u-3 rich oils, conjugated linoleic acid (CLA), oil-soluble vitamins, flavors, colors, and nutraceuticals. This article provides an overview of a number of different approaches that can be used to create structured delivery systems based on biopolymers, including molecular complexation, coacervation, thermodynamic incompatibility, moulding, and extrusion methods. These delivery systems can be produced from food-grade ingredients using simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, production, performance, and potential applications of each type of structured delivery system are discussed.

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Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices

Cited by 200 publications

References 33 publications

Microencapsulation of bioactives for food applications

Microencapsulation of bioactives for food applications

<b>Production and spray drying of protein hydrolyzate obtained from tilapia processing by-products

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

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