Spray-dried capsules and extrudates as omega-3 lipids delivery systems

Schwarz, Karin; Amft, Jonas

doi:10.1016/b978-0-12-821391-9.00007-7

Cited by 2 publications

(2 citation statements)

References 95 publications

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“…10 Finally, the microcapsules obtained for the two microorganisms presented a smaller size (10.64 μm) than that exhibited by the double emulsions (16.49 μm), which could be due to the fact that atomization could reduce the size of the initial droplets and that the drying process favors evaporation of the water present in the emulsions resulting in smaller microcapsules. 27 This is relevant since the size determines the texture and appearance of the products we add. 8 3.3.…”

Section: Characterization Of Double Emulsion With Wpc and Fructansmentioning

confidence: 99%

Encapsulation of Lactobacillus acidophilus or Bifidobacterium longum Using Whey Protein Concentrate and Fructans as Wall Materials: Properties, Stability, and Viability in Simulated Gastrointestinal Tests

Juárez-Trujillo,

Peredo-Lovillo,

Martínez-Gutiérrez

et al. 2024

ACS Food Sci. Technol.

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Whey protein concentrate (WPC) and native agave fructans (NAFs) were used in the microencapsulation process of Lactobacillus acidophilus La-14 or Bifidobacterium longum subsp. infantis. Two treatments were carried out: 1. double emulsion-WPC-NAF and 2. WPC-NAF, both treatments were spray dried. Physicochemical, flow, and reconstitution properties, as well as thermal and microstructural stability were evaluated in microcapsules. Encapsulation efficiency after storage (one year, 4 °C) was determined under simulated gastrointestinal tests. The double emulsion-WPC-NAF showed an encapsulation efficiency >76%, whereas this efficiency reached up to 95% in dried microcapsules. Both treatments showed viability of 8 and 9 log CFU/g after storage and in vitro digestion, respectively. Also, the formation of structural WPC-NAF complexes, related to thermal and structural stability, was observed in microcapsules of double emulsion-WPC-NAF. Hence, microcapsules made from double emulsion of WPC-NAF showed greater physicochemical, structural, and microbial stability, suggesting their use as potentially functional food additive.

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Section: Characterization Of Double Emulsion With Wpc and Fructansmentioning

confidence: 99%

Encapsulation of Lactobacillus acidophilus or Bifidobacterium longum Using Whey Protein Concentrate and Fructans as Wall Materials: Properties, Stability, and Viability in Simulated Gastrointestinal Tests

Juárez-Trujillo,

Peredo-Lovillo,

Martínez-Gutiérrez

et al. 2024

ACS Food Sci. Technol.

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“…However, excessively high inlet temperatures can lead to prompt crust formation, which limits water diffusion and subsequent evaporation. Therefore, careful control of the temperature of the inlet gas is necessary to ensure effective microencapsulation [29].…”

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confidence: 99%

Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying

Berraquero‐García

Pérez‐Gálvez

Espejo-Carpio

et al. 2023

Foods

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Bioactive peptides derived from enzymatic hydrolysis are gaining attention for the production of supplements, pharmaceutical compounds, and functional foods. However, their inclusion in oral delivery systems is constrained by their high susceptibility to degradation during human gastrointestinal digestion. Encapsulating techniques can be used to stabilize functional ingredients, helping to maintain their activity after processing, storage, and digestion, thus improving their bioaccessibility. Monoaxial spray-drying and electrospraying are common and economical techniques used for the encapsulation of nutrients and bioactive compounds in both the pharmaceutical and food industries. Although less studied, the coaxial configuration of both techniques could potentially improve the stabilization of protein-based bioactives via the formation of shell–core structures. This article reviews the application of these techniques, both monoaxial and coaxial configurations, for the encapsulation of bioactive peptides and protein hydrolysates, focusing on the factors affecting the properties of the encapsulates, such as the formulation of the feed solution, selection of carrier and solvent, as well as the processing conditions used. Furthermore, this review covers the release, retention of bioactivity, and stability of peptide-loaded encapsulates after processing and digestion.

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Spray-dried capsules and extrudates as omega-3 lipids delivery systems

Cited by 2 publications

References 95 publications

Encapsulation of Lactobacillus acidophilus or Bifidobacterium longum Using Whey Protein Concentrate and Fructans as Wall Materials: Properties, Stability, and Viability in Simulated Gastrointestinal Tests

Encapsulation of Lactobacillus acidophilus or Bifidobacterium longum Using Whey Protein Concentrate and Fructans as Wall Materials: Properties, Stability, and Viability in Simulated Gastrointestinal Tests

Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying

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