Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

Morales‐Medina, R.; Drusch, Stephan; Acevedo, Francisca; Castro, Alejandro Palma; Benie, Astrid; Poncelet, Denis; Dragosavac, Marjana; Defain, María Victoria; Löwenstein, Patricia; Yonaha, Verónica; Iturralde, Ramiro; Peter, Regina Gauna; Vos, Paul De

doi:10.1039/d2fo00350c

Cited by 15 publications

(6 citation statements)

References 113 publications

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“…Homogalacturonans are regions in pectin molecules where only GalA molecules are found. In addition, other structural regions or complex side chains are found: rhamnogalacturonan I or II, xylogalacturonan, and apiogalacturonan [25]. Pectin can be classified into three different categories: free pectin, pectic acid, and protopectin.…”

Section: Resultsmentioning

confidence: 99%

Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound

Kalla-Bertholdt,

Baier,

Rauh

2023

Foods

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Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber. Initially, solutions containing 1 wt% of plant fiber were homogenized using ultrasonication (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, P¯ = 325 W). Due to cavitation effects induced by ultrasound, differences in particle size and a shift in the ratio of insoluble and alcohol-insoluble fractions for dietary fiber were observed. Additionally, viscosities for citrus and apple fiber increased from 1.4 Pa·s to 84.4 Pa·s and from 1.34 Pa·s to 31.7 Pa·s, respectively, at shear rates of 100 1s. This was attributed to observed differences in the microstructure. Freeze-dried samples of purified citrus and apple fiber revealed thin and nearly transparent layers, possibly contributing to enhanced water binding capacity and, therefore, increased viscosity. Water binding capacity for citrus fiber increased from 18.2 g/g to 41.8 g/g, and a 40% increase was observed for apple fiber. Finally, ultrasound demonstrated itself be an effective technology for modifying the techno-functional properties of plant fiber, such as water binding capacity.

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Section: Resultsmentioning

confidence: 99%

Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound

Kalla-Bertholdt,

Baier,

Rauh

2023

Foods

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“…The cost of this method is twice as high as that of the spray-drying method; however, the formed micropores have a small surface area, which allows them to successfully protect oil and oxygen from volatilization and improve product shelf-life. Pigment, vitamin, and volatile chemicals of all kinds, as well as other heat-sensitive components, are frequently embedded using the extrusion approach [5,60].…”

Section: Extrusion Techniquementioning

confidence: 99%

Pectin-based Encapsulation Systems for Bioactive Components

Sasina Sai,

K. Aravind,

T. Aravindakumar

2024

Biomaterials in Microencapsulation [Working Title]

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Pectin is a soluble dietary fiber with several health benefits, such as antibacterial, antioxidant, gastrointestinal-protective, and anticancer properties. Pectin is becoming an important class of materials owing to their inherent structural and functional properties such as biodegradability, binding potential, self-assembly, high nutritional value, gelling properties, non-toxicity, and good biocompatibility. Pectin is highly beneficial in microencapsulation since it allows for better control over the toxicity of the active substances and ensures the safety of the customer. Pectin offers a safe route for drug delivery due to its well-designed molecular architecture based on the changes in the biological process’s fundamental mechanisms. The current arising insight into the chemical structure and associated health advantages of pectin opens new opportunities for the use of pectin in nutraceutical encapsulation and drug delivery. Pectin can be obtained from various plant sources at a lower cost. Thus, pectin is a promising biopolymer when designing materials that may achieve the highly desired dual objectives of being environmentally friendly and economically sustainable. This chapter emphasizes pectin-based nano and microencapsulation systems, their tailor-made functionalities, and their applications in the pharmaceutical and food industry.

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“…In contrast, low methoxyl pectins gel at pH 3 to 7 in the presence of positively charged species such as calcium ions, which interact with carboxylate groups. For encapsulation, pectin with a low degree of esterification is preferred due to its low molecular weight and the formation of a water-insoluble cross-linked polymer, calcium pectinate, in the presence of calcium ions [ 96 , 97 ].…”

Section: Wall Materials: Natural Polymer Coatingsmentioning

confidence: 99%

Encapsulation of Active Substances in Natural Polymer Coatings

Akpo,

Colin,

Perrin

et al. 2024

Materials

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Already used in the food, pharmaceutical, cosmetic, and agrochemical industries, encapsulation is a strategy used to protect active ingredients from external degradation factors and to control their release kinetics. Various encapsulation techniques have been studied, both to optimise the level of protection with respect to the nature of the aggressor and to favour a release mechanism between diffusion of the active compounds and degradation of the barrier material. Biopolymers are of particular interest as wall materials because of their biocompatibility, biodegradability, and non-toxicity. By forming a stable hydrogel around the drug, they provide a ‘smart’ barrier whose behaviour can change in response to environmental conditions. After a comprehensive description of the concept of encapsulation and the main technologies used to achieve encapsulation, including micro- and nano-gels, the mechanisms of controlled release of active compounds are presented. A panorama of natural polymers as wall materials is then presented, highlighting the main results associated with each polymer and attempting to identify the most cost-effective and suitable methods in terms of the encapsulated drug.

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Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

Abstract: Encapsulation of food and feed ingredients is commonly applied to avoid loss of functionality of bioactive food ingredient. Components that are encapsulated are usually sensitive to light, pH, oxygen or...

Cited by 15 publications

References 113 publications

Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound

Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound

Pectin-based Encapsulation Systems for Bioactive Components

Encapsulation of Active Substances in Natural Polymer Coatings

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