Binary blend of maltodextrin and whey protein outperforms gum Arabic as superior wall material for squalene encapsulation

Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.

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Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2020-3-460-469 ◽

2020 ◽

Vol 50 (3) ◽

pp. 460-469

Author(s):

Damir Zyaitdinov ◽

Alexandr Ewteew ◽

Anna Bannikova

Keyword(s):

Antioxidant Activity ◽

Enzymatic Hydrolysis ◽

Whey Protein ◽

Bioactive Compounds ◽

Total Phenolic Content ◽

Phenolic Content ◽

Wall Material ◽

Total Phenolic ◽

Oat Bran ◽

Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

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Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic

Food Hydrocolloids ◽

10.1016/j.foodhyd.2005.07.014 ◽

2007 ◽

Vol 21 (4) ◽

pp. 607-616 ◽

Cited By ~ 206

Author(s):

Mahmood Akhtar ◽

Eric Dickinson

Keyword(s):

Whey Protein ◽

Gum Arabic

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Microencapsulation of Flaxseed Oil—State of Art

Processes ◽

10.3390/pr9020295 ◽

2021 ◽

Vol 9 (2) ◽

pp. 295

Author(s):

Asma Yakdhane ◽

Sabrine Labidi ◽

Donia Chaabane ◽

Anita Tolnay ◽

Arijit Nath ◽

...

Keyword(s):

Fatty Acids ◽

Gum Arabic ◽

Tween 80 ◽

Flaxseed Oil ◽

Review Article ◽

Wall Material ◽

Physico Chemical ◽

Comprehensive Information ◽

The Matrix

Microencapsulation is a well-known technology for the lipid delivery system. It prevents the oxidation of fatty acids and maintains the quality of lipid after extraction from oil seed and processing. In flaxseed oil, the amount of ω-3 and ω-6 polyunsaturated fatty acids are 39.90–60.42% and 12.25–17.44%, respectively. A comprehensive review article on the microencapsulation of flaxseed oil has not been published yet. Realizing the great advantages of flaxseed oil, information about different technologies related to the microencapsulation of flaxseed oil and their characteristics are discussed in a comprehensive way, in this review article. To prepare the microcapsule of flaxseed oil, an emulsion of oil-water is performed along with a wall material (matrix), followed by drying with a spray-dryer or freeze-dryer. Different matrices, such as plant and animal-based proteins, maltodextrin, gum Arabic, and modified starch are used for the encapsulation of flaxseed oil. In some cases, emulsifiers, such as Tween 80 and soya lecithin are used to prepare flaxseed oil microcapsules. Physico-chemical and bio-chemical characteristics of flaxseed oil microcapsules depend on process parameters, ratio of oil and matrix, and characteristics of the matrix. As an example, the size of the microcapsule, prepared with spray-drying and freeze-drying ranges between 10–400 and 20–5000 μm, respectively. It may be considered that the comprehensive information on the encapsulation of flaxseed oil will boost the development of functional foods and biopharmaceuticals.

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Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature

Journal of Food Science ◽

10.1111/j.1365-2621.2002.tb11370.x ◽

2002 ◽

Vol 67 (1) ◽

pp. 120-125 ◽

Cited By ~ 169

Author(s):

R. Chanamai ◽

D.J. McClements

Keyword(s):

Whey Protein ◽

Gum Arabic ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Modified Starch ◽

Influence Of Ph

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Ultrasound-assisted emulsions with biopolymers for spray-drying of lemongrass essential oil

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2021.v56.02498 ◽

2021 ◽

Vol 56 ◽

Author(s):

Gabriel Ribeiro Carvalho ◽

Amanda Maria Teixeira Lago ◽

Maria Cecília Evangelista Vasconcelos Schiassi ◽

Priscila de Castro e Silva ◽

Soraia Vilela Borges ◽

...

Keyword(s):

Essential Oil ◽

Spray Drying ◽

Gum Arabic ◽

Partial Substitution ◽

Partial Replacement ◽

Wall Material ◽

Drying Process ◽

Osa Starch ◽

Ultrasound Assisted ◽

Lemongrass Essential Oil

Abstract The objective of this work was to evaluate the partial replacement of gum arabic by modified starches on the spray-drying microencapsulation of lemongrass (Cymbopogon flexuosus) essential oil. The ultrasound-assisted emulsions were prepared with 30% (w/w) of wall material, 7.5% (w/w) of oil load, and 1:1 (w/w) replacement ratio for all treatments. After 16 hours, the incompatibility observed between gum arabic and octenyl succinic anhydride (OSA) starch did not affect the obtained microparticles, since the treatment with OSA starch, partially replacing gum arabic, showed the best results for the process yield and for the oil charge retention after spray-drying process, and the treatment showed Newtonian viscosity close to that of the treatment prepared with gum arabic. Maltodextrin dextrose equivalent 10 (10DE) shows an oil load similar to that of the treatment with gum arabic, while the presence of maize maltodextrin DE20 reduces the content of encapsulated oil and the efficiency of the drying process due to the adherence of particles to the chamber. Therefore, the partial substitution of gum arabic is an alternative for the formation of emulsions, for the spray-drying microencapsulation of lemongrass essential oil.

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