Whey protein aggregates‐alginate composite gel for astaxanthin‐chia oil encapsulation

Espinaco, Brenda Yanina; Niizawa, Ignacio; Zorrilla, Susana; Sihufe, Guillermo Adrián

doi:10.1002/ejlt.202300010

Cited by 4 publications

(5 citation statements)

References 51 publications

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“…100SA beads released 83.46 ± 1.07% and 56.10 ± 3.20%, while 25WPA75SA beads released 90.04 ± 2.85 and 63.01 ± 2.43% of AX and ω‐3, respectively. In a previous study (Espinaco et al, 2023), 100SA beads showed a smaller size compared to 25WPA75SA beads (2.08 ± 0.04 mm and 2.19 ± 0.07 mm, respectively). The results obtained in this work showed that this small difference in size did not affect the percentage of release of the encapsulated bioactive compounds.…”

Section: Resultsmentioning

confidence: 69%

“…Emulsions were obtained according to Espinaco et al (2023). Briefly, solutions of wall materials were obtained by dispersing SA (2% w/w) and whey protein concentrate (WPC) (8% w/w) in ultrapure water.…”

Section: Preparation Of Emulsionsmentioning

confidence: 99%

“…Beads were obtained by external ionic gelation based on Espinaco et al (2023). The emulsions obtained were dropped with a 22G syringe into 250 mM CaCl 2 solution containing 1% (w/v) Tween 80 and stirred at 100 rpm.…”

Section: Preparation Of Beadsmentioning

confidence: 99%

“…The ability of both materials to interact with calcium ions to form cold-set gels allows obtaining composite mixed gels. In a previous study, the addition of WPA to alginate gels improved AX and chia oil stability (Espinaco et al, 2023). However, the effect of the use of WPA/SA beads on the release characteristics of encapsulated bioactive compounds was less studied.…”

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confidence: 94%

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Behavior of whey protein aggregates‐alginate beads filled with astaxanthin and chia oil during in vitro digestion

Espinaco,

Niizawa,

Zorrilla

et al. 2024

J Food Process Engineering

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The addition of whey proteins to alginate beads can enhance the functionality of encapsulation systems and improve the stability of the encapsulated bioactive compounds. In this work, chia oil (rich in omega‐3 fatty acids) and astaxanthin were encapsulated in alginate (100SA) and whey protein aggregates‐alginate (25WPA75SA) beads. The behavior of both types of beads during gastrointestinal digestion was assessed using the standardized INFOGEST in vitro methodology. Different mathematical models were used to analyze the release profile of the encapsulated bioactive compounds. Both types of beads protected the bioactive compounds during the gastric phase with release percentages lower than 10% and allowed their release during the intestinal phase with release percentages of up to 90%. The addition of whey protein aggregates did not affect the amount of bioactive compounds released. Furthermore, Korsmeyer‐Peppas model showed a highly accurate fit and the release coefficient (k) values indicated a higher release rate of the bioactive compounds from 25WPA75SA beads (25WPA75SA beads: k = 9.18 × 10−4 s−n and k = 1.07 × 10−3 s−n, 100SA beads: k = 3.80 × 10−5 s−n and k = 2.20 × 10−5 s−n, for astaxanthin and omega‐3 release, respectively). On the other hand, encapsulation slightly increased the chia oil lipolysis, but no differences were found between both types of beads. Finally, the bioaccessibility of both bioactive compounds were not influenced by the addition of whey protein aggregates.Practical applicationsChia oil (source of omega‐3 fatty acids) and the pigment astaxanthin are valuable bioactive compounds for the formulation of healthy foods. The encapsulation system developed combining sodium alginate and whey protein aggregates allowed the protection of the bioactive compounds during gastric digestion and their controlled release during intestinal phase. Our findings show a promising strategy that can be satisfactorily used to deliver lipophilic active compounds.

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Section: Resultsmentioning

confidence: 69%

Section: Preparation Of Emulsionsmentioning

confidence: 99%

Section: Preparation Of Beadsmentioning

confidence: 99%

mentioning

confidence: 94%

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Behavior of whey protein aggregates‐alginate beads filled with astaxanthin and chia oil during in vitro digestion

Espinaco,

Niizawa,

Zorrilla

et al. 2024

J Food Process Engineering

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“…The technique of encapsulation by extrusion/reticulation is simple and attractive and enables the formation of spherical particles at room temperature without the use of organic solvents, heat or vigorous agitation. In this process, the active substance can be physically or chemically entrapped and coupled with the polymers [ 2 , 4 , 5 ]. Nevertheless, WP microparticles (MP) rapidly release the active compound in simulated gastric and intestinal media, leading to nonoptimal biopharmaceutical behavior [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Molecules’ Physicochemical Properties on Whey Protein/Alginate Hydrogel Rheology, Microstructure and Release Profile

Delanne-Cuménal,

Lainé,

Hoffart

et al. 2024

Pharmaceutics

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The encapsulation of molecules with different physicochemical properties (theophylline, blue dextran, salicylic acid and insulin) in whey protein (WP) and alginate (ALG) microparticles (MP) for oral administration was studied. MP based on WP/ALG were prepared by a cold gelation technique and coated with WP solution after reticulation. Molecules influenced polymer solution viscosity and elasticity, resulting in differences regarding encapsulation efficiency (from 23 to 100%), MP structure and swelling (>10%) and in terms of pH tested. Molecule release was due to diffusion and/or erosion of MP and was very dependent on the substance encapsulated. All the loaded MP were successfully coated, but variation in coating thickness (from 68 to 146 µm) and function of the molecules encapsulated resulted in differences in molecule release (5 to 80% in 1 h). Gel rheology modification, due to interactions between WP, ALG, calcium and other substances, was responsible for the highlighted differences. Measuring rheologic parameters before extrusion and reticulation appeared to be one of the most important aspects to study in order to successfully develop a vector with optimal biopharmaceutical properties. Our vector seems to be more appropriate for anionic high-molecular-weight substances, leading to high viscosity and elasticity and to MP enabling gastroresistance and controlled release of molecules at intestinal pH.

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Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis

Espinaco,

Niizawa,

Cuffia

et al. 2025

International Dairy Journal

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Whey protein aggregates‐alginate composite gel for astaxanthin‐chia oil encapsulation

Cited by 4 publications

References 51 publications

Behavior of whey protein aggregates‐alginate beads filled with astaxanthin and chia oil during in vitro digestion

Behavior of whey protein aggregates‐alginate beads filled with astaxanthin and chia oil during in vitro digestion

Effect of Molecules’ Physicochemical Properties on Whey Protein/Alginate Hydrogel Rheology, Microstructure and Release Profile

Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis

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