Developing microencapsulated 12‐hydroxystearic acid (HSA) for phase change material use

Phase change materials (PCM) have an increasingly more important role as a thermal energy storage (TES) media. However, leakage problem of PCM causes limitation during their integration in TES systems. Therefore, the encapsulation of PCMs is attracting research interest to extend usage of PCMs in real TES applications in recent years. In this study, hydroxystearic acid (HSA) was encapsulated with polymethyl methacrylate (PMMA) and different PMMA comonomer shells via emulsion polymerization method for the first time in literature. HSA with high melting temperature range (74–78°C) can widen the scope of using PCMs, and the encapsulated form can make it more versatile. The chemical structures, morphologies, and thermophysical properties of capsules were determined by FT‐IR, SEM, DSC, TGA, and thermal infrared camera. Among the produced HSA capsule candidates, PMMA‐HEMA is the most promising with latent heat of 48.5 J/g with melting range of 47 to 85°C. SEM analysis indicated that the capsules have spherical shape with compact surface at nano‐micro (100–440 nm) size range; however, some capsules exhibited agglomeration.     

The changes of chemical composition of microencapsulated roselle (Hibiscus sabdariffa L.) seed oil by co-extrusion during accelerated storage

Roselle seed oil (RSO) is an underutilised seed oil, which is having beneficial properties to humans. Microencapsulation of vegetables and seed oil is an alternative to preserve these properties and deliver them to the human diet. In this study, microencapsulation of RSO was performed using co-extrusion technology and 1.5% w/w sodium alginate solution with 1.5% w/w high methoxyl pectin as the wall materials. Results showed that the microencapsulation efficiency was high (95.68 ± 1.95%) and the microencapsulation indeed preserved the content of unsaturated fatty acids, phytosterols, and tocopherols. During an accelerated storage condition at 65 °C for 24 days, most of these properties remained high for the first six storage days, including tocopherol which preserved high γ-tocopherol. Worth noting that the microencapsulated RSO (MRSO) was particularly effective in preserving the total unsaturated fatty acids (especially C18:1 and C18:2), even during the 24th day of storage. The total unsaturated fatty acids retained by MRSO were significantly (P < 0.05) higher (70 ± 0.4%) than the RSO (65.6 ± 1.6%). In short, microencapsulation was effective in preserving the RSO properties.     

Combination of freeze drying and molecular inclusion techniques improves the bioaccessibility of microencapsulated anthocyanins from black rice (Oryza sativa L.) and lavender (Lavandula angustifolia L.) essential oils in a model food system

Black rice and lavender are promising sources of bioactives, in terms of anthocyanins and essential oils. Their bioaccessibility were improved by microencapsulation, followed by mixing in order to benefit both from colour and flavour, along with radical scavenging and biological properties. The mixed powder showed a satisfactory anthocyanins of 2.55 mg g⁻¹ DW, leading to a radical scavenging activity of 65.14 mmol g⁻¹ DW. The powder displayed an inhibitory effect against α-glucosidase (~49%) and α-amylase (39%), respectively, with a controlled release in intestinal environment. To further examine the functional properties, the powder was added to a food model system. During storage, a release in anthocyanins and flavonoids were found, leading to an increase in radical scavenging activity. The sensorial analysis showed that supplemented biscuits were appreciated for colour and lavender aroma. The obtained results were promising in tailoring the health benefits of secondary metabolites, underutilised in human’s nutrition due to their low stability and bioavailability.     

Encapsulation and characterisation of grape seed proanthocyanidin extract using sodium alginate and different cellulose derivatives

Grape seed proanthocyanidin extract (GSPE) has health benefits. However, these phenolic compounds undergo degradation reactions and have undesirable sensorial characteristics. GSPE was encapsulated using sodium alginate (SA), SA-methyl cellulose (MC) and SA-hydroxypropyl methylcellulose (HPMC) for promoting controlled release, pH stability, temperature and storage period tolerance of GSPE. The microcapsules were characterised using scanning electron microscopy (SEM) and Fourier transform infra-red (FTIR) analysis. The SA-MC and SA-HPMC microcapsules appeared to have a more compact surface than SA-alone microcapsules. FTIR analysis indicated successful immobilisation of GSPE into the polymeric microcapsules. Moreover, the SA-MC and SA-HPMC microcapsules showed higher thermal stability. The microcapsules showed a relatively higher amount of released GSPE at a pH above six than at a lower pH. The SA-MC and SA-HPMC microcapsules could be used to retain more GSPE content in the gastric phase and to release it in the intestinal phase for possible absorption. Furthermore, after 28 days of storage at 25 °C, the GSPE retention rate of the microcapsules was still higher than 80%. GSPE encapsulated in SA-MC and SA-HPMC microcapsules results in lesser degradation and can be absorbed more effectively. This method has potential for the delivery of colon-specific materials while exhibiting a sustained-release characteristic.     

Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze-dried microencapsulated sunflower oil

The effect of oil droplet size (ODS) on the oxidative stability (OS) of dried microencapsulated oils has been scarcely studied, and results are contradictory. A few studies have shown increased OS when the ODS was reduced and this was attributed to a decrease in the surface oil content (SOC). Yet, in such studies, only the total oil fraction was evaluated. In the present work, the free (FO) and encapsulated oil (EO) fractions of freeze-dried microencapsulated sunflower oil were analysed to study the effect of changes in the ODS by using different homogenisation pressure (15 or 70 MPa) in the emulsification step. The OS of both the free and encapsulated fractions increased when the ODS was significantly reduced in two samples with different encapsulation matrix, namely caseinate/lactose and maltodextrin/sucrose/gelatine. A reduction in the SOC would explain the increased stability of the FO, but not that of the EO. An additional protective role of the interfacial film could have been involved. In conclusion, if the encapsulation matrix and the interfacial region are effective as oxygen barriers, a reduction in the ODS of the parent emulsion by an increase in the homogenisation pressure will result in capsules more stable against lipid oxidation.     

基于静电喷雾法萝卜硫素微胶囊的制备与表征

使用静电喷雾法制备不同壁材的萝卜硫素（sulforaphane，SF）微胶囊，通过表征微胶囊表面形貌、分子间相互作用、热行为、体外释放情况以及在高温下的贮存稳定性，研究食品级聚合物对SF的微胶囊化作用，从而筛选出适合静电喷雾包封SF的壁材。结果表明，微胶囊平均粒径在427.80～1 857.04 nm之间，呈球状，表面光滑。相比壳聚糖，玉米醇溶蛋白（Zein）和明胶（gelatin，Gel）是更有效的SF递送载体，Zein-SF、Gel-SF的包封率分别为（95.83±2.37）%、（95.11±2.82）%。傅里叶变换红外光谱确认了SF微胶囊中SF的存在；热重分析结果显示SF微胶囊在300 ℃的高温下才大量降解，有较高的热稳定性。SF微胶囊在模拟胃肠液和食物基质的最终释放率在80%～90%之间，具有良好的胃肠溶解和释放性能；同时，微胶囊化处理后的SF耐热性显著提高。本研究结果有助于进一步开发SF递送载体，促进其产业化应用。     

Thermal buffering effect of a packaging design with microencapsulated phase change material

Temperature fluctuations during storage and transportation are the most important factors affecting quality and shelf life of food products. Phase change materials (PCM) with their isothermal characteristics are used to control temperature in various thermal operations. In this study, octanoic acid as PCM candidate was used in a packaging material design for thermal control of a food product. The PCM candidate was microencapsulated in different shell materials in our laboratory. Among the synthesized microcapsules, microencapsulated PCM (mPCM) (ΔHm = 42.9 J/g) with styrene polymer as the shell material was selected based on its properties of being cost effective and compatibility with human health. Thermal buffering effect of PCM in bulk and microencapsulated forms was tested in a packaging design with special PCM pockets. Results showed that packages with mPCM and bulk PCM provided 8.8 and 6 hours of thermal buffering effect for 160 g of chocolate compared with the package without PCM (reference package).