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New Trends in the Microencapsulation of Functional Fatty Acid‐Rich Oils Using Transglutaminase Catalyzed Crosslinking
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Seyed Mohammad Taghi Gharibzahedi Saji George Ralf Greiner Berta N. Estevinho María José Frutos Fernández David Julian McClements Shahin Roohinejad 《Comprehensive Reviews in Food Science and Food Safety》2018,17(2):274-289
Preparing stable protein‐based microcapsules containing functional fatty acids and oils for food applications has been a big challenge. However, recent advances with transglutaminase (TGase) enzyme as an effective protein cross‐linker could provide workable solutions for the encapsulation of omega‐3 and omega‐6 fatty acids without compromising their targeted release and their biological and physicochemical characteristics. The recent and available literature related to the microencapsulation techniques, physical and oxidative properties, and core retention and release mechanisms of TGase‐crosslinked microcapsules entrapping edible oils were reviewed. The effects of factors involved in microencapsulation processes, on the efficiency and quality of the produced innovative microcapsules were also discussed and highlighted. A brief focus has been finally addressed to new insights and additional knowledge on micro‐ and nanoencapsulation of lipophilic food‐grade ingredients by TGase‐induced gelation. Two dominant microencapsulation methods for fish, vegetable, and essential oils by TGase‐crosslinking are complex coacervation and emulsion‐based spray drying. The developed spherical particles (<100 μm) with some wrinkles and smooth surfaces showed an excellent encapsulation efficiency and yield. A negligible release rate and a substantial retention level can result for different lipid‐based cores covered by TGase‐crosslinked proteins during the oral digestion and storage. A significant structural, thermal and oxidative stability for edible oils‐loaded microcapsules in the presence of TGase can be also obtained. 相似文献
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Microencapsulation by conventional complex coacervation, though highly effective and achievable at the bench-scale, is challenging to scale-up because of the complexity of the process. A novel, industrially-scalable microencapsulation process by in situ complex coacervation during spray drying (the ‘CoCo process’) is introduced, where the multiple steps are collapsed into one, to form dry complex coacervated (CoCo) microcapsules by spray drying. The CoCo process was used to encapsulate d-limonene in CoCo microcapsules using alginate and gelatin as wall materials. Insoluble CoCo particles were produced without chemical cross-linking, with extents of complex coacervation of 75 ± 6% and 64 ± 6% for CoCo particles with and without d-limonene, respectively. Up to 82.7% of d-limonene was retained during spray drying; moreover, the CoCo matrix exhibited excellent barrier properties, retaining up to 80.0% of total d-limonene over 72-day storage in sealed vials at room temperature.Industrial relevanceCommercialization of microencapsulation of bioactives by complex coacervation in agricultural and food applications is hindered by the high-cost and time-intensive multistep process consisting of emulsification, coacervation, shell hardening and drying. In this work, we overcome these limitations by developing an industrially scalable in situ complex coacervation process during spray drying (‘CoCo process’). One-step complex coacervation during spray-drying opens the door to cost-effective, high-throughput, high-volume production of bioactive-containing microcapsules. The protective matrix microcapsules formed by this novel process stabilize and protect the bioactive, while allowing controlled release of the cargo for various applications in the food and many other industries. 相似文献
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Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spraydrying, freeze‐drying, fluidized bed‐coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/ stabilization of encapsulated food ingredients are also presented. 相似文献
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BackgroundFunctional foods are a fastest growing sector of the food industry. The development of functional foods comprising omega-3 fatty acids and probiotic bacteria, through complex coacervation process is an emerging area of research and product development.Scope and approachWe reviewed relevant literature concerning the use of complex coacervation in microencapsulation, focusing primarily on the inclusion of probiotic bacteria and omega-3 oils into a single delivery format. This review covers advantages and disadvantages of the complex coacervation process to microencapsulate bioactive ingredients, viability of probiotic bacteria and oxidative stability of omega-3 oil during the complex coacervation process, the bioaccessibility of omega-3 oil and probiotic bacteria during simulated gastrointestinal conditions and in-vivo testings.Key findings and conclusionsThe review describes the advantages of co-encapsulation using complex coacervation followed by spray drying. It also describes the technological hurdles that need to be resolved for further development of industrial applications of co-encapsulation of probiotic bacteria and omega-3 lipids. The co-encapsulation concept has been widely used in pharmaceutical delivery systems, but is a relatively new concept in food ingredient stabilisation and delivery. There is a commercial need of co-encapsulation of multiple bioactive ingredients within a single microcapsules, due to decreased cost and enhanced product quality. Complex coacervation has been shown to be a useful method for the co-encapsulation of multiple unstable bioactive ingredients. Although in-vitro evaluation deliver useful bioavailability information, additional in-vivo and clinical trials are needed to determine the efficacy of bioactive release, particularly for microcapsules containing multiple bioactive ingredients. 相似文献
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Microencapsulation of flax oil was investigated using zein as the coating material. Central Composite Design - Face Centered was used to optimize the microencapsulation with respect to zein concentration (x1) and flax oil concentration (x2) using spray drying. Also, freeze drying was carried out at two zein:oil ratios. The quality of microcapsules was evaluated by determining encapsulation efficiency, flowing properties (Hausner ratio), and evaluating the morphology with scanning electron microscopy. The response surface model for microencapsulation efficiency showed a high coefficient of determination (R2 = 0.992) and a non-significant lack of fit (p = 0.256). The maximum microencapsulation efficiencies were 93.26 ± 0.95 and 59.63 ± 0.36% for spray drying and freeze drying, respectively. However, microcapsules prepared by spray and freeze drying had very poor handling properties based on the Hausner ratio. The bulk density decreased with an increase in zein concentration at the same flax oil concentration. The morphology of the flax oil microcapsules depended on the zein:flax oil ratio and the process used for microencapsulation. Flax oil microcapsules prepared by spray drying appeared to be composed of heterogeneous spheres of various sizes at high zein:flax oil ratios. Microcapsules prepared by freeze drying resulted in agglomerated small spheres. These microcapsules might find a niche as functional food ingredients. 相似文献
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Abstract: Microencapsulation improves oxidative stability and shelf life of fish oil. Spray and freeze drying are widely used to produce microcapsules. Newer spray-nozzles utilize multiple fluid channels allowing for mixing of wall and core materials at the point of atomization. Sonic energy has also been employed as a means of atomization. The objective of this study was to examine the effect of nozzle type and design on fish oil encapsulation efficiency and microcapsule properties. A total of 3 nozzle types, a pressure nozzle with 1 liquid channel, a pressure nozzle with 2 liquid channels, and a sonic atomizer with 2 liquid channels were examined for their suitability to encapsulate fish oil in whey protein isolate. Physical and chemical properties of freeze dried microcapsules were compared to those of microcapsules produced by spray drying. The 2-fluid pressure and ultrasonic nozzles had the highest (91.6%) and the lowest microencapsulation efficiencies (76%), respectively. There was no significant difference in bulk density of microcapsules produced by ultrasonic and 3-fluid pressure nozzles. The ultrasonic nozzle showed a significantly narrower particle size distribution than the other nozzles. This study demonstrated that new nozzle designs that eliminate emulsion preparation prior to spray drying can be beneficial for microencapsulation applications. However, there is still a need for research to improve microencapsulation efficiency of multiple channel spray nozzles. Practical Application: Since this research evaluates new spray nozzle designs for oil microencapsulation, the information presented in this article could be an interest to fish oil producers and food industry. 相似文献
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微胶囊技术在功能性油脂生产中的应用 总被引:6,自引:0,他引:6
在介绍微胶囊技术基本原理的基础上,分析其在功能性油脂生产中的意义,着重探讨了几种常用的微胶囊壁材和生产技术,总结了功能性油脂微胶囊的研究现状及在食品工业中的应用.功能性油脂微胶囊化不仅可保护其中的功能成分,防止氧化,而且产品有较优的稳定性、流动性,以及较高的生物消化率,因而微胶囊技术在功能性油脂生产中具有广阔的开发和应用前景. 相似文献
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The principal industrial techniques for microencapsulation of oils rich in polyunsaturated fatty acids are spray-drying, fluidized bed coating and extrusion as well as polymer gelation and coacervation with subsequent cross-linking. In order to minimize non-encapsulated core material and oxygen diffusivity multiple interfacial structures and multiple shell structures are built up combining these techniques. The resulting microcapsule structure can affect the core material release, but this should not necessarily be regarded as a constraint, since it offers the possibility of a target-oriented delivery of the core material in vivo. 相似文献
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多不饱和脂肪酸是人体生长和健康不可或缺的营养物质, 但是这些脂肪酸容易被氧化, 并且气味不佳, 因此有必要通过微胶囊技术对其进行包埋来解决这些问题。本文综述了喷雾干燥法、复合凝聚法、锐孔法、冷冻干燥法在制备不饱和度高的油脂粉末中的应用, 并介绍了新型壁材、玻璃态微胶囊、纳米微胶囊在多不饱和脂肪酸微胶囊化的研究进展。这些研究显示, 微胶囊化多不饱和脂肪酸在食品工业上具有良好的发展前景。 相似文献
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Application of microencapsulated essential oils in cosmetic and personal healthcare products – a review
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I. T. Carvalho B. N. Estevinho L. Santos 《International journal of cosmetic science》2016,38(2):109-119
Nowadays, the consumers around the world are increasingly focused on health and beauty. The renewed consumer interest in natural cosmetic products creates the demand for new products and reformulated others with botanical and functional ingredients. In cosmetic products, essential oils (EOs) play a major role as fragrance ingredients. They can optimize its proprieties and preservation, as well as the marketing image of the final product. Microencapsulation of EOs can protect and prevent the loss of volatile aromatic ingredients and improve the controlled release and stability of this core materials. The importance of EOs for cosmetic industry and its microencapsulation was reviewed in this study. Also a briefly introduction about the preparation of microparticles was presented. Some of the most important and usual microencapsulation techniques of EOs, as well as the conventional encapsulating agents, were discussed. Despite the fact that microencapsulation of EOs is a very promising and extremely attractive application area for cosmetic industry, further basic research needs to be carried out, for a better understanding of the biofunctional activities of microencapsulated EOs and its release modulation, as well as the effects of others cosmetic ingredients and the storage time in the microparticles properties. 相似文献
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Microencapsulation of canthaxanthin produced by Dietzia natronolimnaea HS-1 using soluble soybean polysaccharide (SSPS) as a wall material by spray drying method was studied. The SSPS showed very
good ability for microencapsulation of canthaxanthin due to its emulsifying properties. The effects of the ratios of core
to wall on characteristics of microcapsules were investigated at ratios of 0.25, 0.50, 0.75, and 1.00. The best ratio of core
to wall was 0.25 because the microcapsules prepared with this ratio had the smallest size in droplets (0.78 μm) and microcapsules
(7.94 μm), also they had the highest microencapsulation efficiency (90.1%) and the lowest losing during process (10.3%). The
stability of microcapsules was examined at 25°C in light and dark during 16 weeks of storage. The degradation of canthaxanthin
was more retarded by microencapsulation and greater canthaxanthin stability was observed in dark than light condition. The
results showed the oxidation was more suppressed for the microcapsules prepared from the emulsion having smaller droplets. 相似文献
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香精包埋技术研究进展 总被引:1,自引:0,他引:1
香精包埋是指采用一种保护性壁材以不同过程包覆香精,从而赋予香精在食品中具一定程度抗蒸发,抗反应和抗逸散性质;喷雾干燥、喷雾冷冻或喷雾冷却、挤压、冷冻干燥、凝聚和分子包合都是常用包埋香精方法,选择何种方法进行包埋则取决于产品终端用途和在生产中加工条件。 相似文献
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Namfon Samsalee Rungsinee Sothornvit 《International Journal of Food Science & Technology》2019,54(9):2745-2753
Porcine plasma protein (PPP) is of interest as a wall material to encapsulate lemongrass oil, turmeric oil and eucalyptus oil using emulsion technique and freeze drying. The properties of microcapsules were used to evaluate two types of wall material (native porcine plasma protein; NPPP and modified porcine plasma protein; MPPP) at two different ratios of wall material (W) and core material (C) (W:C; 4:1 and 3:1). All NPPP and MPPP emulsions showed Bingham plastic fluid flow behaviours. Moreover, MPPP microcapsules showed lower free oil content on their surface (0.10–0.50%) with higher encapsulation efficiency (91–98%). Fourier-transform infrared spectroscopy showed the outstanding chemical structure of microcapsules. Furthermore, scanning electron microscopy indicated holes on the surface of microcapsules encapsulated with essential oils. Both PPPs can be used as encapsulation material for natural extract and food additives to improve the food texture and as a biopolymer film to maintain the quality of food products. 相似文献
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Zuobing Xiao Wanlong Liu Guangyong Zhu Rujun Zhou Yunwei Niu 《Journal of the science of food and agriculture》2014,94(8):1482-1494
This paper briefly introduces the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. The conventional encapsulating agents of oppositely charged proteins and polysaccharides that are used for microencapsulation of flavours and essential oils are reviewed along with the recent advances in complex coacervation methods. Proteins extracted from animal‐derived products (gelatin, whey proteins, silk fibroin) and from vegetables (soy proteins, pea proteins), and polysaccharides such as gum Arabic, pectin, chitosan, agar, alginate, carrageenan and sodium carboxymethyl cellulose are described in depth. In recent decades, flavour and essential oils microcapsules have found numerous potential practical applications in food, textiles, agriculturals and pharmaceuticals. In this paper, the different coating materials and their application are discussed in detail. Consequently, the information obtained allows criteria to be established for selecting a method for the preparation of microcapsules according to their advantages, limitations and behaviours as carriers of flavours and essential oils. © 2013 Society of Chemical Industry 相似文献
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ABSTRACT: Microencapsulation is increasingly applied to dietary oils, but only limited information is available about the effect on bioavailability. The aim of the present study was to evaluate the bioavailability of microencapsulated vegetable oil from a liquid food product in a clinical trial. Another aim was to compare the suitability of sodium octenyl succinate starch (SOSS) and oat starch aggregate (OSA) in sustained release of a vegetable oil. Twenty-four healthy young men were recruited and randomly allocated into 1 of 3 groups (A, B, C). All subjects consumed 2 liquid test meals, which differed only with respect to microencapsulation. Groups A and B consumed berry juice or fermented oat drink, respectively, containing either non-encapsulated or SOSS-encapsulated blackcurrant seed oil (BCO). Group C received sea buckthorn oil (SBO) encapsulated with SOSS or OSA. Blood samples were collected at 0,30,60,90,180,270, and 360 min after the meal, and chylomicron-rich (CM-rich) fraction was separated for subsequent triacylglycerol (TAG) analysis. Microencapsulation increased the glycemic response. SOSS-encapsulated BCO resulted in a similar CM-rich TAG response as non-encapsulated BCO, indicating that the SOSS-encapsulated oil was fully bioavailable. OSA-encapsulation had a similar bioavailability. The lipemic response of subjects who consumed the oil mixed in the fermented oat drink was higher than that of other subjects. This most likely resulted from the slightly higher fat and energy content of the fermented oat drink compared with berry juice. Contrary to expectations, the use of OSA in microencapsulation did not result in sustained release. 相似文献