Physiological relevance of food grade microcapsules: Impact of milk protein based microcapsules on inflammation in mouse models for inflammatory bowel diseases

In order to increase beneficial effects of bioactive compounds in functional food and dietary supplements, enormous efforts are put in the technological development of microcapsules. Although these products are often tailor‐made for disease susceptible consumer, the physiological impact of microcapsule uptake on the respective target consumer has never been addressed. The present study aimed to assess the relevance of this aspect by analyzing the impact of milk protein based microcapsules on experimental inflammatory bowel disease. Long‐term feeding of sodium caseinate or rennet gel microcapsules resulted in significant alterations in the intestinal microbiota of healthy mice. In TNFΔARE/wt mice, a model for chronic ileal inflammation, rennet gel microcapsules resulted in further increased splenomegaly, whereas ileal inflammation was unchanged. In IL10^?/? mice, a model for chronic colitis, both types of microcapsules induced a local increase of the intestinal inflammation. The present study is the first to demonstrate that, independent of their cargo, microcapsules have the potential to affect the intestinal microbiota and to exert unprecedented detrimental effects on disease‐susceptible individuals. In conclusion, the impact of microcapsule uptake on the respective target consumer groups should be thoroughly investigated in advance to their commercial use in functional food or dietary supplements.     

Self-healing polymeric materials based on microencapsulated healing agents: From design to preparation

Inspired by naturally occurring species that allow for self-healing of nonfatal harm, self-healing polymeric materials have been prepared and represent a component of the intelligent materials family. These materials possess the inherent ability to rehabilitate damage produced during manufacturing and/or usage. The self-healing methodologies developed to date can be classified as intrinsic or extrinsic according to the method used to deliver the healing components to the target site in the material. Intrinsic self-healing operates through inter- or intra-macromolecular interactions, whereas extrinsic self-healing makes use of a pre-embedded healing agent. Extrinsic self-healing can be more easily realized in commercially available polymers because no structural modification of the matrix molecules is required. In recent years, extrinsic self-healing based on microencapsulated healing agents has attracted growing interest. Extrinsic self-healing in a variety of materials (including thermosets, thermoplastics, rigid, and elastomeric materials) has been demonstrated and offers recovery of both mechanical and non-structural functional properties. Self-healing based on microcapsules can deliver further results if combined with intrinsic self-healing. Using a bottom-up perspective, the current article presents a comprehensive review of recent progress in this field from the viewpoint of material design and preparation. The topics presented include (i) a basic overview of self-healing systems, (ii) microencapsulation techniques (e.g., in situ polymerization, interfacial polymerization, Pickering emulsion templating, miniemulsion polymerization, solvent evaporation/solvent extraction, sol–gel reaction, etc.), (iii) crack response of microcapsules, and (iv) healing chemistries (e.g., ring-opening metathesis polymerization, polycondensation, anionic ring opening polymerization, cationic polymerization, free radical polymerization, addition reaction, etc.). The strengths and weaknesses of each microencapsulation technique and type of healing chemistry are analyzed and compared. Additionally, formulation optimization (including species of healing agent and wall substance of capsules), processing, structure and property relationship, healing mechanisms, and stability are discussed. Trends and challenges are summarized at the end of the review. The scope of this review is to provide the reader with an overview of achievements to date and insight into future development for engineering applications.     

微密封真空微电子二极管

本文介绍了一种微密封真空微电子二极管的工艺及实验结果。     

Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil

The aim of the present study was to evaluate the suitability of defined odour attributes for the sensory evaluation of bulk fish oil and reconstituted microencapsulated fish oil as well as the active modification of the sensory profile during storage. Common attributes previously described for bulk fish oil (fishy, metallic, pungent, green notes) proved to be suitable for the sensory evaluation of reconstituted microencapsulated fish oil. Additional attributes were identified in dependence on the bulk fish oil processing (sweet/biscuit-like) and of constituents of the microcapsule carrier matrix (seasoning-like). Reconstituted sodium caseinate-based microcapsules exhibited a lower fishy odour during storage than did n-octenylsuccinate-derivatised starch-based microcapsules, probably due to the oxidative status. Flavour binding of caseinate may be of minor importance in reconstituted microencapsulated fish oil. Improvement of the sensory profile was achieved by the addition of an odour-masking compound (β-cyclodextrin) or flavouring (vanillin and apple flavour).     

奶油香精微胶囊研究

用喷雾干燥法对奶油香精微胶囊化进行了研究，探索了工艺条件，对微胶囊壁材进行了选择。     

Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n−3 polyunsaturated fatty acids under different storage conditions

This study investigated lipid oxidation in spaghetti enriched in long chain n−3 polyunsaturated fatty acids (LC n−3 PUFA) by the addition to semolina of an integrator containing eicosapentaenoic acid and docosahexaenoic acid. Two oxidative parameters were evaluated: peroxide value (PV), to assess primary oxidation and oxidised fatty acids to quantify secondary oxidation products. Functional spaghetti had a shelf life comparable to control pasta. LC n−3 PUFA were not significantly implicated in the onset of oxidation in spaghetti stored under daylight and accelerated oxidation in a laboratory heater. Storage decidedly affected shelf life: PV in functional spaghetti increased from 7.1 to 43.4 meq O₂/kg of fat under light exposure over 12 months, and from 7.1 to 16.2 meq O₂/kg under accelerated ageing at 55 °C for 27 days, reproducing about 18 months at room temperature. Oxidised fatty acids increased in fortified spaghetti from 4.8 to 13.8 g/100 g of fat under light exposure over 12 months and from 4.8 to 7.8 g/100 g of fat at 55 °C in 27 days. The high sensitivity of spectrophotometric and chromatographic analytical methods permitted the evaluation of primary and secondary oxidative derivatives in small amounts of fat.     

Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile

Feed production systems should consider more sustainable solutions to reduce the pressure on earth's finite resources. In this work, we investigated the effect of microencapsulated condensed tannins (MCTs)-enhanced diet on the cow milk characteristics. The diet reduced the urea content, while preserved and the n-3 and n-6 portion of fatty acids. Aside from the rising of vitamin C level, MCTs had a negative effect on the amount of B group vitamins. MCTs may be considered a promising feed supplement that offers a good trade-off in terms of milk chemical quality while increasing the environmental sustainability of cattle livestock.     

Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 During Kasar Cheese Ripening

The viability of encapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 by emulsion or extrusion techniques in Kasar cheese was investigated. The microbiological, biochemical and organoleptic properties of cheeses were assessed throughout 90-day storage. Results showed that the viability of probiotic bacteria was maintained to a great extent by microencapsulation. No difference was noted between the two encapsulation techniques with regard to bacterial counts, proteolysis and organoleptical properties of the final products. Scalding caused a drastic decline in the counts of probiotic bacteria in all cheeses. Following scalding, while the numbers of nonencapsulated probiotic bacteria decreased continuously in the control cheese, the numbers of encapsulated bacteria remained well above the threshold for a minimum probiotic effect (10⁷ cfu/g).     

Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

Two types of synbiotic ice cream containing 1% of resistant starch with free and encapsulated Lactobacillus casei (Lc-01) and Bifidobacterium lactis (Bb-12) were manufactured. The survival of L. casei and B. lactis were monitored during the product’s storage for 180 days at −20 °C. The viable cell number of L. casei and B. lactis in the free state in prepared ice cream mixture was 5.1 × 10⁹ and 4.1 × 10⁹ CFU/mL at day one and after 180 days storage at −20 °C, these numbers were decreased to 4.2 × 10⁶ and 1.1 × 10⁷ CFU/mL, respectively. When we encapsulated the mentioned probiotic bacteria in calcium alginate beads, the probiotic survival raised at rate of 30% during the same period of storage at same temperature. In general, the results indicated that encapsulation can significantly increase the survival rate of probiotic bacteria in ice cream over an extended shelf-life. The addition of encapsulated probiotics had no significant effect on the sensory properties of non-fermented ice cream in which we used the resistant starch as prebiotic compound.