Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions

Santos-Basurto, Manuel Alberto; Cardador‐Martínez, Anaberta; Castaño‐Tostado, Eduardo; Bah, Moustapha; Camacho, Rosalía Reynoso; Amaya-Llano, Silvia L.

doi:10.1111/1750-3841.14293

Cited by 14 publications

(3 citation statements)

References 39 publications

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“…26 Santos Basurto founded encapsulated sesamol within casein micelles re-formed from sodium caseinate solutions; as the concentration of caseinate solutions was increased from 2% to 5%, the encapsulation efficiency of sesamol increased from 27.7% to 34.9%. 27 SC, as stabilizer and thickener, has been permitted in a widespread range of applications in the food industry. 28,29 In addition, SC has been used to improve the stability of several pigments.…”

Section: Introductionmentioning

confidence: 99%

“…Zhang Lihua used SA and SC as wall materials to prepared the Lactobacillus plantarum CICC 20022 microcapsules; the results indicated that the encapsulation efficiency of SA‐SC microcapsule and SA microcapsule were 46.08% and 42.72%, respectively 26 . Santos Basurto founded encapsulated sesamol within casein micelles re‐formed from sodium caseinate solutions; as the concentration of caseinate solutions was increased from 2% to 5%, the encapsulation efficiency of sesamol increased from 27.7% to 34.9% 27 . SC, as stabilizer and thickener, has been permitted in a widespread range of applications in the food industry 28,29 .…”

Section: Introductionmentioning

confidence: 99%

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An efficient method for improving the stability of Monascus pigments using ionic gelation

et al. 2023

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BACKGROUNDMonascus pigments (Mps) are easily impacted by heating, pH and light, resulting in degradation. In this study, Mps were encapsulated by the ionic gelation method with sodium alginate (SA) and sodium caseinate (SC), as well as CaCl2 as a crosslinker. The encapsulated Mps SA/SC in four proportions (SA/SC: 1/4, 2/3, 3/2, 4/1, w/w). Then, the encapsulation efficiency and particle size of the SA/SC‐Mps system were evaluated to obtain the optimal embedding conditions. Finally, the effects of heating, pH, light and storage on the stability of non‐capsulated Mps and encapsulated Mps were assessed.RESULTSSA/SC = 2/3 (AC2) had higher encapsulation efficiency (74.30%) of Mps and relatively small particle size (2.02 mm). The AC2 gel beads were chosen for further investigating the stability of encapsulated Mps to heating, pH, light and storage. Heat stability experiments showed that the degradation of Mps followed first‐order kinetics, and the encapsulated Mps had lower degradation rates than non‐capsulated Mps. Encapsulation could reduce the effect of pH on Mps. The effects of ultraviolet light on the stability of Mps were considered, and showed that the retention efficiency of encapsulated Mps was 22.01% higher than that of non‐capsulated Mps on the seventh day. Finally, storage stability was also evaluated under dark refrigerated conditions for 30 days, and the results indicated that encapsulation could reduce the degradation of Mps.CONCLUSIONThis study has proved that AC2 gel beads can improve the stability of Mps. Thus, the ionic gelation method is a promising encapsulation method to improve the stability of Mps. © 2023 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

An efficient method for improving the stability of Monascus pigments using ionic gelation

et al. 2023

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“…[2,3] Since 2014, casein has been proposed as a raw material for the formation of micro and nano capsules because of its high affinity for hydrophobic substances and is Generally Recognized as Safe (GRAS) substance [4] .Casein has been used to encapsulate different substances in the food industry. Examples of lipophilic organic substances include: omega-3 fatty acids, [5] β-carotene, [1,6,7] fish oil, [8] curcumin, [9][10][11][12] vitamin A, vitamin D, [13,14] , vanillin, [15] eugenol, [16] triclosan, [17] thymol, [18] celecoxib, [19] emodin, [20] sunflower oil, [21] resveratrol, [22,23] hydroxycamptothecin, [24] quercetin, [9] blueberry anthocyanins, [2] naringenin, [25] isoflavone, [25] rutin [4] and linoleic acid [26] ; and hydrophilic organic substances such as: vitamin C [27] and phenolic compounds . [28] On the other hand, nanoparticles of inorganic substances have been encapsulated using caseins, such as iron oxide, [29] calcium carbonate, [30] zinc oxide, [31] silver, gold and copper(II) oxide .…”

Section: Introductionmentioning

confidence: 99%

Properties of micro and nano casein capsules used to protect the active components: A review

Acuña-Avila

Cortés‐Camargo

Jimenez-Rosales

2021

International Journal of Food Properties

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Casein is an abundant, cheap, and easy to modify milk protein, which is useful as a wall material to encapsulate organic and inorganic substances that can be applied to protect, load, and deliver flavorings, phenolic compounds, drugs, or inorganic substances. There are many reviews that have explored casein itself as well as the configuration of micelle structures to load substances, but there is a lack of condensed information about the physicochemical properties of casein capsules and the factors that influence them, such as the type of casein, core material and the methods used to obtain the capsules and characterize them. The aim of this review was to identify trends among the different types of casein proteins that can be used as wall materials for encapsulation, the type of core substances that are encapsulated, the reported size, the encapsulation efficiency, and the characterization methods. It can be assumed that each modification of the casein micelle such as the type of casein, active substance, the proportion of substance, and methods used to encapsulate can produce different results in terms of size, morphology and stabilization. These characterization plays a key role in understanding the physicochemical properties of casein encapsulates. In this review the factors that affect the encapsulation with casein as wall material and the characterization methods are presented.

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Casein‐based nanocarriers for encapsulation of propolis extract: Design, fabrication, and characterization

Feizy,

Soleimanifard,

Maestrelli

2024

JSFA Reports

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BackgroundPropolis exhibits multiple biological and pharmacological properties attributed to the presence of natural bio active compounds. In spite of its potential healthy effects, its use in health‐food and pharmaceutical products is very restricted due to its intense aroma, highly unstable, low aqueous solubility, and low bioavailability. The purpose of this study is to fabricate an appropriate, stable, and biodegradable casein‐based nanocarrier as propolis delivery system. Propolis‐loaded casein nanocarriers were prepared at different propolis extract/caseinate ratio and assessed for physicochemical, structural, and thermal properties.ResultsThe nanocarriers showed an increase of particle size augmenting propolis extract/caseinate ratio and caseinate concentration. Image processing studies revealed an increase in L* parameter (89.743), while b* parameter revealed a reduction in the yellow color (14.655) increasing the amount propolis extract in the nanocarrier. Surface photomicrographs evidenced that an increment of propolis extract decreased the network compactness of the nanocarriers correlated with the lower entrapment of propolis extract into carriers at higher propolis extract/caseinate ratio. X‐ray diffraction pattern suggested that propolis encapsulation produced a decrement in the caseinate crystallinity while differential scanning calorimetry and thermogravimetric/differential thermal analysis thermograms evidenced an increment of thermal stability of nanocarrier with increasing propolis extract content.ConclusionPropolis extract encapsulated within casein nanocarriers represented convenient physicochemical attributes and could provide as bioactive load in food/medical system.

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Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions

Cited by 14 publications

References 39 publications

An efficient method for improving the stability of Monascus pigments using ionic gelation

An efficient method for improving the stability of Monascus pigments using ionic gelation

Properties of micro and nano casein capsules used to protect the active components: A review

Casein‐based nanocarriers for encapsulation of propolis extract: Design, fabrication, and characterization

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