The effect of spray-drying inlet conditions on iron encapsulation using hydrolysed glucomannan as a matrix

Wardhani, Dyah Hesti; Wardana, Irsyadia Nindya; Ulya, Hana Nikma; Cahyono, Heri; Kumoro, Andri Cahyo; Aryanti, Nita

doi:10.1016/j.fbp.2020.05.013

Cited by 31 publications

(25 citation statements)

References 43 publications

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“…Solubility is an essential property in food products. Table 3 shows results between 43.22 and 57.18% for the encapsulates, Solubility results increased with increasing temperature because of the spray drying conditions [ 43 , 54 , 55 ], the solubility rates were below the value reported for ferrous sulfate encapsulated in maltodextrin and potato starch, which was around 95% [ 31 ]. As far as hygroscopicity was concerned, values between 22.05 and 32.94% were reported, which are slightly above the critical value of 20%, which is the desired value during storage and handling of dehydrated products [ 20 , 31 ].…”

Section: Resultsmentioning

confidence: 99%

“…Figure 5 shows the SEM images of the encapsulates and it could be seen irregular particles of different shapes and sizes. That is typical of the spray drying process [ 58 , 67 , 68 , 69 , 70 , 71 , 72 ], which presented larger particles and larger surface openings at an inlet air temperature of 140 °C [ 55 , 73 ], influenced by the feed characteristics and drying parameters [ 55 , 74 ]. Also, it could be due to the evaporation of the solvent during atomization [ 75 ], which would have produced a shrinkage and loss of sphericity in the particles [ 76 ].…”

Section: Resultsmentioning

confidence: 99%

“…Also, it could be due to the evaporation of the solvent during atomization [ 75 ], which would have produced a shrinkage and loss of sphericity in the particles [ 76 ]. The increase in temperature caused an increase in the drying rate and, therefore, the formation of holes in the particle [ 55 , 77 ]; on the contrary, lower temperatures would originate more consistent particles [ 78 ]. Nevertheless, the presence of amorphous structures in the encapsulates would be because of the use of native gum as a matrix [ 66 , 79 ].…”

Section: Resultsmentioning

confidence: 99%

“…It was observed an increase in the inlet temperature to 140 °C produced an increase in the surface amount of iron in the encapsulates. This increase in temperature caused a more significant size of the microparticles, which would allow the encapsulation of a greater amount of minerals inside and outside the atomized particles [ 55 ]. These results are related to the data obtained through the ICP OES in the present investigation.…”

Section: Resultsmentioning

confidence: 99%

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Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Ligarda-Samanez

Moscoso-Moscoso

Choque-Quispe

et al. 2022

Foods

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Ferropenic anemy is the leading iron deficiency disease in the world. The aim was to encapsulate erythrocytes extracted from the blood of Cavia porcellus, in matrices of tara gum and native potato starch. For microencapsulation, solutions were prepared with 20% erythrocytes; and encapsulants at 5, 10, and 20%. The mixtures were spray-dried at 120 and 140 °C. The iron content in the erythrocytes was 3.30 mg/g and between 2.32 and 2.05 mg/g for the encapsulates (p < 0.05). The yield of the treatments varied between 47.84 and 58.73%. The moisture, water activity, and bulk density were influenced by the temperature and proportion of encapsulants. The total organic carbon in the atomized samples was around 14%. The particles had diverse reddish tonalities, which were heterogeneous in their form and size; openings on their surface were also observed by SEM. The particle size was at the nanometer level, and the zeta potential (ζ) indicated a tendency to agglomerate and precipitation the solutions. The presence of iron was observed on the surface of the atomized by SEM-EDX, and FTIR confirmed the encapsulation due to the presence of the chemical groups OH, C-O, C-H, and N-H in the atomized. On the other hand, high percentages of iron release in vitro were obtained between 88.45 and 94.71%. The treatment with the lowest proportion of encapsulants performed at 140 °C obtained the best results and could potentially be used to fortify different functional foods.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Ligarda-Samanez

Moscoso-Moscoso

Choque-Quispe

et al. 2022

Foods

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show abstract

“… 127 Various studies are available in the literature that encapsulate iron in microstructured emulsion particles, 128 double emulsions, 129 − 131 maltodextrin microparticles, 132 liposomes, 133 , 134 and hydrolyzed glucomannan. 135 Bryszewska et al conducted a study in which ferrous sulfate or ferrous fumarate was encapsulated with or without vitamin C, and bread was fortified. The study used both in vitro bioavailability cell culture systems (human epithelial adenocarcinoma cell line caco-2) and test tube bioaccessibility approaches.…”

Section: Recent Studies On Improving Iron Bioavailabilitymentioning

confidence: 99%

Iron Absorption: Factors, Limitations, and Improvement Methods

et al. 2022

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Iron is an essential element for human life since it participates in many functions in the human body, including oxygen transport, immunity, cell division and differentiation, and energy metabolism. Iron homeostasis is mainly controlled by intestinal absorption because iron does not have active excretory mechanisms for humans. Thus, efficient intestinal iron bioavailability is essential to reduce the risk of iron deficiency anemia. There are two forms of iron, heme and nonheme, found in foods. The average daily dietary iron intake is 10 to 15 mg in humans since only 1 to 2 mg is absorbed through the intestinal system. Nutrient–nutrient interactions may play a role in dietary intestinal iron absorption. Dietary inhibitors such as calcium, phytates, polyphenols and enhancers such as ascorbic acid and proteins mainly influence iron bioavailability. Numerous studies have been carried out for years to enhance iron bioavailability and combat iron deficiency. In addition to traditional methods, innovative techniques are being developed day by day to enhance iron bioavailability. This review will provide information about iron bioavailability, factors affecting absorption, iron deficiency, and recent studies on improving iron bioavailability.

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Microencapsulation improves the effects of octacosanol to ameliorate alcoholic liver injury

Meng,

Sun,

et al. 2024

Food Bioengineering

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Octacosanol is a plant natural product with the potential to ameliorate alcoholic liver injury. However, its poor solubility limits its application in the food industry. This study first verified that octacosanol has a favorable effect on acute and subchronic alcoholic liver injury in mice by protecting the gastric mucosa and ameliorating disease levels. Additionally, octacosanol microcapsules were prepared under the optimal drying conditions of the feed flow rate of 400 mL/h and drying temperature of 180°C to improve the ameliorative effects of octacosanol, with moisture content, water activity, dispersibility, and solubility of 1.53%, 0.16%, 89.84%, and 95.30%, respectively. The microcapsules had a spherical structure, and the droplet sizes after redissolution ranged from 0.061 to 4.63 µm. Instrumental measurements and simulated digestion experiments have shown that microencapsulation enhanced the solubility and thermal stability of octacosanol, with 90.88% of the octacosanol being continuously released. As expected, microencapsulation significantly enhanced the effect of octacosanol in ameliorating alcoholic liver injury by determining the disease index in the mice model. This study demonstrated the beneficial effects of octacosanol on alcoholic liver injury and explored a viable method to improve its solubility and bioaccessibility, thereby enhancing its therapeutic efficacy for the treatment of alcoholic liver injury.

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The effect of spray-drying inlet conditions on iron encapsulation using hydrolysed glucomannan as a matrix

Cited by 31 publications

References 43 publications

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Iron Absorption: Factors, Limitations, and Improvement Methods

Microencapsulation improves the effects of octacosanol to ameliorate alcoholic liver injury

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