Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review

Castro-Rosas, J; Grosso, Carlos Raimundo Ferreira; Gómez‐Aldapa, Carlos A.; Rangel‐Vargas, Esmeralda; Rodríguez‐Marín, María L.; Guzmán‐Ortiz, Fabiola Araceli; Falfán‐Cortés, Reyna Nallely

doi:10.1016/j.foodres.2017.09.054

Cited by 123 publications

(64 citation statements)

References 67 publications

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“…[3]. However, in recent years, the effective delivery of desired specific nutrients, sensitive-and functional-food ingredients, microorganisms, enzymes, and other biologically-active compounds has become a major objective for microencapsulation in food applications [2,4,7,9,[14][15][16][17][18][19][20]. Information about the potential health-promoting properties of different natural biologically-active compounds, such as phytochemicals and constituents of different botanical extracts, calls for enhancing their consumption through foods [2].…”

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confidence: 99%

Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose

Rosenberg

Zhang

2018

Applied Sciences

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Microencapsulation allows for the entrapment, protection, and delivery of sensitive and/or active desired nutrients and ingredients as well as biologically-active agents. The microencapsulating properties of wall solutions (WS) containing 2.5–10% (w/w) wheat proteins isolate (WHPI) and 17.5–10% (w/w) lactose were investigated. Core-in-wall-emulsions (CIWEs) consisting of the WS and soy oil were prepared at a wall-to-core (W:C) ratio ranging from 25:75 to 75:25 (w/w). Microcapsules were prepared by spray-drying the CIWEs. The CIWEs had a mean particle diameter smaller than 0.5 µm and surface excess that ranged from 1.59 to 5.32 mg/m2. In all cases, microcapsules with smooth outer surfaces that exhibited only limited surface indentation were obtained. The core, in the form of protein-coated lipid droplets, was embedded throughout the wall matrices. In all but one case, core retention was higher than 83%, and in 50% of the cases, it was higher than 90%. Core retention was significantly influenced the composition of the WS and by W:C ratio (p < 0.05). Except for two cases, microcapsules exhibited very limited core extractability. The microencapsulation efficiency was >90% and was influenced, to a certain degree, by the composition of the CIWEs. Results indicated the potential for utilizing wall systems consisting of WHPI and lactose as effective and highly functional microencapsulating agents in food and related applications.

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confidence: 99%

Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose

Rosenberg

Zhang

2018

Applied Sciences

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“…The temperature of the drying inlet air used is usually between 110 and 220 • C, and the exposure time of the feed solution at these high temperatures is only a few milliseconds. The temperature inside the microparticles, where the core material is present, is normally below 80 • C, which helps to minimize the thermal degradation of the material [1,2,62].…”

Section: Stabilization Of Active Ingredientmentioning

confidence: 99%

“…One phase is rich in colloid/polymer (coacervate) and the other phase, called the equilibrium solution, is poor in polymer. This phase separation may be induced by changing the ionic strength, temperature, pH, or solubility of the dissolving medium [20,62].…”

Section: Stabilization Of Active Ingredientmentioning

confidence: 99%

“…The process of coacervation in aqueous phase is classified as simple coacervation when it is induced in a system where the wall material is a single polymer, or complex coacervation that is characterized by the interaction between oppositely charged wall materials, usually a protein and a polysaccharide, leading to a phase separation due to the electrostatic attraction between macromolecules. Several polymers have been used to produce complex coacervates, such as gelatin, arabic gum, whey protein isolate, chitosan, pectin, pea protein, and alginate, among others (Table 1) [20,62,67]. Complex coacervation has been used for the microencapsulation of different unstable active ingredients such as carotenoids [21,52,54], oils [53,55], phenolic compounds [50,51,56], and probiotic bacteria [28,57] (Table 1).…”

Section: Stabilization Of Active Ingredientmentioning

confidence: 99%

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Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019

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Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.

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“…Micro‐ and nanoencapsulation processes, in which a compound is embedded within a protective matrix, have attracted increasing research interest for the protection of these sensitive compounds (Gómez‐Mascaraque, Ambrosio‐Martín, Fabra, Pérez‐Masiá, & López‐Rubio, ; Gómez‐Mascaraque & Lopez‐Rubio, ; Pérez‐Masiá, Lagaron, & López‐Rubio, ). Many studies have focused on the development of micro‐ or nanoparticle‐based systems for increased antimicrobial stability and activity but, to date, information about their potential use in food products is rather limited (Castro‐Rosas et al., ). For instance, encapsulation of antimicrobial compounds has demonstrated to enhance their stability during food‐processing treatments, such as electron beam irradiation (Gomes, Moreira, & Castell‐Perez, ), and the usefulness of these techniques to generate natural additives (Ko, Kim, & Park, ) or to formulate antibacterial disinfectants (Krogsgard Nielsen et al., ).…”

Section: Development Of Food‐grade Polymers and Biopolymers With Antimentioning

confidence: 99%

Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety

Randazzo

Fabra

Falcó

et al. 2018

Comp Rev Food Sci Food Safe

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Gastroenteritis and hepatitis, caused by human noroviruses (HuNoVs) and hepatitis A virus (HAV), respectively, are the most common illnesses resulting from the consumption of food contaminated with human enteric viruses. Food-grade polymers can be tailor designed to improve food safety, either as novel food-packaging materials imparting active antimicrobial properties, applied in food contact surfaces to avoid cross-contamination, or as edible coatings to increase fresh produce's shelf life. The incorporation of antimicrobial agents into food-grade polymers can be used to control the food microbiota and even target specific foodborne pathogens to improve microbiological food safety and to enhance food quality. Enteric viruses are responsible for one fifth of acute gastroenteritis cases worldwide and the development of food-grade polymers and biopolymers with antiviral activity for food applications is a topic of increased interest, both for academia and the food industry, even though developments are still limited. This review compiles existing studies in this widely unexplored area and highlights the potential of these developments to improve viral food safety.

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Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review

Cited by 123 publications

References 67 publications

Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose

Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety

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