Theories and Concepts of Nano Materials, Nano‐ and microencapsulation

Wen, Jingyuan; Chen, Guan-Yu; Alany, Raid G.

doi:10.1002/9781118292327.ch2

Cited by 12 publications

(15 citation statements)

References 50 publications

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“…In addition, it is considered as a versatile method, suitable for continuous production, thereby resulting in an economic industrial scalable process . Overall, encapsulation techniques contribute to increase the stability of bioactive compounds, delivering active ingredients to specific sites, and avoid degradation processes due to external factors (Wen, Chen, & Alany, 2014).…”

Section: Introductionmentioning

confidence: 99%

Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions

Silva

Fernandes

Barros

et al. 2019

Journal of Functional Foods

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A B S T R A C TThe consumption of foods functionalized with spirulina might have positive health effects. However, spirulinabased food products are usually associated with unpleasant flavor and odor, and can present non-homogeneous appearance, impairing consumers' acceptance. Moreover, it is important to assure bioactivity maintenance. To develop a novel food ingredient, spirulina was chemically characterized, and spray-dried using two encapsulating materials: i) maltodextrin and ii) maltodextrin crosslinked with citric acid. Thereafter, free and encapsulated spirulina were evaluated for their bioactive properties. Microencapsulated spirulina presented higher thermal stability than the base materials, while showing better anti-inflammatory activity without exerting cytotoxicity. Free and encapsulated spirulina were further added to yogurts to validate their suitability as functionalizing agents. Yogurts added with encapsulated spirulina presented a more homogeneous appearance, and the best solution was spirulina encapsulated in maltodextrin crosslinked with citric acid, considering the nutritional profile, attractive color, and improved antioxidant activity throughout storage time.

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Section: Introductionmentioning

confidence: 99%

Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions

Silva

Fernandes

Barros

et al. 2019

Journal of Functional Foods

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show abstract

“…The popular usages of the coacervation method include food, pharmaceutical, cosmetics, and pesticide industries (Sutaphanit & Chitprasert, 2014; Tamjidi, Nasirpour, & Shahedi, 2013). The basic steps of coacervation are described such as emulsification of core material in an aqueous solution comprised of two polymers at above isoelectric pH and temperature (of protein); formation of immiscible phases; deposition of liquid‐phase polymer on the core material and the last step is the stabilization of microencapsulation by cross‐linking agents through different drying methods (El Asbahani et al., 2015; Wen, Chen, & Alany, 2014).…”

Section: Materials and Methods Used For Encapsulationmentioning

confidence: 99%

A review on techniques employed for encapsulation of the bioactive components ofPunicagranatumL.

Kori

Mahesar

Sherazi

et al. 2020

J. Food Process. Preserv.

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The latest developments in processing and encapsulation techniques used for the preservation of the valuable products showed great interest to many food technologists. Pomegranate is known as one of the ancient plants that contain numerous biologically active compounds. To preserve the valuable compounds of pomegranate from heat, oxygen, moisture, and light, encapsulation techniques are widely employed. Encapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and maintains the biological and functional properties. The choice of an appropriate encapsulation technique and wall material depends upon the end use of the product and processing conditions. Little work has been done regarding the encapsulation of bioactive components present in pomegranate using different wall materials and drying methods. This review article briefly covers the uses of pomegranate, extraction of valuable compounds, and techniques used for the encapsulation of different components of pomegranate. Practical applications Pomegranate fruit and its waste contain biologically active compounds. Due to their biological, and physicochemical properties, pomegranate has a positive impact on consumer health. However, some compounds present in pomegranate fruit are chemically unstable. Therefore, the microencapsulation of various compounds carried out to prepare high quality and health-beneficial products to protect their biological impact on health. Little work has been done regarding the encapsulation of pomegranate compounds using different wall materials and drying methods. These laboratory techniques required some modifications according to the need of industry to produce high quality, quantity, and stable encapsulate material that can be applied in food, drugs, and cosmetics filed. Pomegranate has got much attention from scientists and many citations have been reported related to its functional and bioactive properties. Pomegranate has valuable components in different parts (flower, peel, aril, juice, and seed oil) and believed to provide health benefits to humans (Figure 1). Pomegranate has strong antioxidant activity due to different compounds of polyphenols mainly ellagitannins, gallotannins, ellagic acid, punicalagins, punic acid, and flavonoids (flavones, flavanols, flavan-3-ols) such as anthocyanins, quercetin, kaempferol, and luteolin glycosides (Tabaraki, Heidarizadi, & Benvidi, 2012). Punicalagin, an ellagitannin, is the most abundant polyphenolic compound in pomegranate peel and responsible for the biological properties of

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“…These studies have demonstrated that nanotechnology product-based drug technology is emerging as an option for controlled delivery. This might be due to the fact that nano-carriers provide more surface area and increase the solubility and bioavailability of metabolites in comparison to micro-sized carriers [71]. Altogether, these characteristics make the aforementioned carriers good candidates for the study and preparation of xanthophyll NG formulations.…”

Section: Xanthophyll Formulations Studied For Xanthophyll Stabilitymentioning

confidence: 98%

“…NG formulations are a form of nano-encapsulation. This technology comprises a process where core materials enriched with bioactive compounds are packed within inert wall materials, which protect and isolate the target product from the external environment [70,71]. Ionic gelation [61], coacervation, nanoprecipitation, inclusion complexation and supercritical fluid extraction are some methodologies that produce capsules in the nano-range [70].…”

Section: Xanthophyll Formulations Studied For Xanthophyll Stabilitymentioning

confidence: 99%

Purification and Formulation of Xanthophyll for Pharmaceutical Use: Current Strategies and Future Trends

2015

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The increasing attention to biological activities of dietary xanthophylls demands the establishment of attractive and easy-to-implement purification protocols for their recovery from different sources. Bioengineering strategies that involve alternative isolation and purification techniques have gained interest since they offer practical benefits in comparison to traditional column chromatography methods. Furthermore, the use of these techniques has resulted in compound purities from 50 to 98 %. Besides purification, it is important to keep in mind that xanthophyll bioavailability is limited due to their low solubility in digestive fluids. Therefore, there is also the need to enhance xanthophyll bioavailability through formulations of the purified compounds. Several formulation techniques have been employed to obtain products for bioavailability or stability studies. However, there is a lack of studies that address the effect of the formulation upon the bioavailability and stability of these compounds. In the present review, emerging purification and formulation technologies that have shown potential for xanthophyll isolation and bioavailability enhancement are critically discussed. This analysis is presented in order to discuss the current trends in the purification and formulation technologies of xanthophylls, particularly for pharmaceutical use.

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Theories and Concepts of Nano Materials, Nano‐ and microencapsulation

Cited by 12 publications

References 50 publications

Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions

Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions

A review on techniques employed for encapsulation of the bioactive components ofPunicagranatumL.

Purification and Formulation of Xanthophyll for Pharmaceutical Use: Current Strategies and Future Trends

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