Microencapsulation of Meyerozyma guilliermondii by spray drying using sodium alginate and soy protein isolate as wall materials: a biocontrol formulation for anthracnose disease of mango

Moringa oleifera, often referred to as ‘miracle tree’ contains high amount of bioactive nutrients and dietary antioxidants, which help in ameliorating oxidative stress and degenerating diseases. However, the bioactive compounds are highly susceptible to degradation, and this may decrease the antioxidants activity present in M. oleifera. To prevent these limitations, the utilisation of microencapsulation technique is of necessity. This study investigated the effect of two vegetable proteins: soy protein isolate and pea protein isolate as wall materials for M. oleifera leaf extracts encapsulation by spray drying technique. Three inlet air temperatures (140, 160, and 180 ℃) and two different formulations of core:wall material ratios (1:4 and 1:9, w/w) were studied. The total phenolic contents, antioxidant activity, microencapsulation yield, morphology, colour, tapped and bulk densities, particle size, and storage stability of M. oleifera microcapsules were analysed. Moringa microencapsulates with pea protein isolate had better powder quality than Moringa microencapsulates with soy protein isolate considering its significant higher particle size, bulk and tapped densities. Moringa microencapsulates with soy protein isolate proved to be a better carrier of bioactive compounds of both total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity at inlet air temperature in the range of 140–180 ℃. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity tend to be the most stable compound. The storage stability of bioactive compounds of both Moringa microencapsulates with pea protein isolate and Moringa microencapsulates with soy protein isolate was better preserved at 4 ℃ compared to that of 25 ℃.

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Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Applied Sciences ◽

10.3390/app9061076 ◽

2019 ◽

Vol 9 (6) ◽

pp. 1076 ◽

Cited By ~ 7

Author(s):

Li Zheng ◽

Fei Teng ◽

Na Wang ◽

Xue-Na Zhang ◽

Joe Regenstein ◽

...

Keyword(s):

Spray Drying ◽

Soy Protein ◽

Soy Protein Isolate ◽

Three Dimensional ◽

Meat Products ◽

Protein Isolate ◽

Dimensional Structure ◽

Gel Properties ◽

Dry Powders ◽

Salt Ions

Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.

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Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and Soy protein isolate as wall materials

LWT ◽

10.1016/j.lwt.2010.08.021 ◽

2011 ◽

Vol 44 (2) ◽

pp. 549-557 ◽

Cited By ~ 97

Author(s):

Martha Paola Rascón ◽

César I. Beristain ◽

Hugo S. García ◽

Marco A. Salgado

Keyword(s):

Soy Protein ◽

Storage Stability ◽

Soy Protein Isolate ◽

Gum Arabic ◽

Protein Isolate ◽

Paprika Oleoresin ◽

Wall Materials ◽

And Storage ◽

Spray Dried

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Spray-drying microencapsulation of β-carotene by soy protein isolate and/or OSA-modified starch

Journal of Applied Polymer Science ◽

10.1002/app.40399 ◽

2014 ◽

Vol 131 (12) ◽

pp. n/a-n/a ◽

Cited By ~ 22

Author(s):

Xi-Xiang Deng ◽

Zhong Chen ◽

Qiang Huang ◽

Xiong Fu ◽

Chuan-He Tang

Keyword(s):

Spray Drying ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Modified Starch ◽

Β Carotene

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Impact of phase separation of soy protein isolate/sodium alginate co-blending mixtures on gelation dynamics and gels properties

Carbohydrate Polymers ◽

10.1016/j.carbpol.2015.02.030 ◽

2015 ◽

Vol 125 ◽

pp. 169-179 ◽

Cited By ~ 11

Author(s):

Hongyang Pan ◽

Xueming Xu ◽

Yaoqi Tian ◽

Aiquan Jiao ◽

Bo Jiang ◽

...

Keyword(s):

Phase Separation ◽

Sodium Alginate ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate

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Extraction and Microencapsulation of Bioactive Compounds from Muicle (Justicia spicigera) and Their Use in the Formulation of Functional Foods

Foods ◽

10.3390/foods10081747 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1747

Author(s):

Norma Cristina Castro-Alatorre ◽

Tzayhrí Gallardo-Velázquez ◽

Luis Carlos Boyano-Orozco ◽

Darío Iker Téllez-Medina ◽

Ofelia Gabriela Meza-Márquez ◽

...

Keyword(s):

Spray Drying ◽

Sensory Evaluation ◽

Bioactive Compounds ◽

Soy Protein ◽

Functional Foods ◽

Aqueous Ethanol ◽

Soy Protein Isolate ◽

Storage Period ◽

Protein Isolate ◽

Ethanolic Extraction

Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box–Behnken experimental design, extracting 95% of BC. Microencapsulation of muicle BC was carried out by spray drying using DE10 maltodextrin (MD) and soy protein isolate (SPI) as encapsulating agents. The best conditions for the ethanolic extraction of BC from muicle were 30 °C, 40% aqueous ethanol, and one extraction for 1 h. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) using MD as an encapsulating agent were: 160–80 °C and 10% MD in the feeding solution, and for SPI: 180–70 °C and 5% SPI in the feeding solution. Microcapsules were added to yogurt and a sensory evaluation and retention of BC during 15-day storage at 4 °C was performed. Sensory evaluation showed that yogurt with added MD microcapsules had better acceptance than that with SPI microcapsules. Based on this, a jelly with added muicle MD microcapsules was also prepared which obtained better acceptance by the judges. At the end of the storage period, yogurt with SPI microcapsules showed better retention of BC and AC than yogurts with MD microcapsules; however, products with MD microcapsules had better acceptance.

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