Microencapsulation of Polymethoxyflavones in Citrus Oil Emulsion-based Delivery Systems (P17-004-19)

Abstract Objectives There is a growing interest in using polymethoxyflavones (PMFs, a unique class of flavonoids found in citrus fruits) as nutraceuticals because of their multiple health-promoting effects. However, their application in food system is restricted by their poor water solubility and emulsion-based delivery systems are potential means to increase food applicability of PMFs. Herein, the properties and encapsulation efficiency of emulsion and re-dispersible emulsion containing PMFs were determined based on citrus oil and corn oil. Methods Emulsions consisting of maltodextrin (25 wt%) and citrus pectin (1 wt%) in oil phase, citrus oil or corn oil (5 wt%) in water phase were produced and spray dried at different outlet temperatures (110 °C, 130 °C, 150 °C, 170 °C, 190 °C) after homogenization (700 MPa). A series of analytical methods were used to characterize these emulsion systems. Results It was shown from the SEM that the microcapsules of citrus oil presented as spheres with concave-convex surface while those of corn oil presented with smooth surface. The wrinkle surface observed in citrus oil capsule might be attributed that high inlet temperature causes the rapid evaporation of citrus oil, and the smooth surface of corn oil capsule were due to the better structural integrity which was resistant to the mechanical stress during spray drying. As the dryer outlet temperature increased, the degree of particle breakage raised and water content, particle size, flavor compounds and encapsulation efficiency of PMFs in powders reduced. PMFs retention was higher in citrus oil powders than that in corn oil ones at the same temperature, which due to the citrus oil has the better solubility of PMFs and the less particle breakage. Moreover, the citrus oil powder had better water-dispersibility and pleasant flavors than corn oil one. Conclusions The encapsulation efficiency of PMFs was optimal by using the citrus oil as carrier oil, the maltodextrin as wall material and the 150 °C as the outlet air temperature. The results may facilitate the rational design of natural delivery systems to prepare PMFs-enriched functional foods and dietary supplements. Funding Sources The encapsulation efficiency of PMFs was optimal by using the citrus oil as carrier oil, the maltodextrin as wall material and the 150 °C as the outlet air temperature. The results may facilitate the rational design of natural delivery systems to prepare PMFs-enriched functional foods and dietary supplements.

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INFLUENCE OF EMULSIFICATION METHODS AND SPRAY DRYING PARAMETERS ON THE MICROENCAPSULATION OF TURMERIC OLEORESIN

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i7.1968 ◽

2019 ◽

pp. 491 ◽

Cited By ~ 2

Author(s):

S. FERREIRA ◽

C. R. MALACRIDA ◽

V. R. NICOLETTI

Keyword(s):

Spray Drying ◽

Air Temperature ◽

Encapsulation Efficiency ◽

Curcuma Longa ◽

Chemical Properties ◽

Wall Material ◽

Operational Conditions ◽

Hydrophobic Compounds ◽

Emulsion Formulation ◽

Drying Conditions

Turmeric (Curcuma longa L.) oleoresin possess valuable phenolic compounds that are susceptible to degradation, and microencapsulation is a powerful technique to increase its stability. Emulsification is a preponderant step in microencapsulation of hydrophobic compounds and physical-chemical properties of the parent emulsion affects effectiveness of spray-drying process and functional properties of the produced microcapsules. The present work aimed to evaluate the influence of emulsion formulation, emulsification methods, and spray-drying operational conditions on the encapsulation efficiency of turmeric oleoresin using maltodextrin/gelatin blends as wall material. The effects of different concentrations of maltodextrin (12 - 31.7 wt %) and gelatin (0.6 - 6 wt %), combined with three methods of emulsification - high shear homogenization with and without emulsifier addition, and sonication – were evaluated regarding emulsion droplet mean diameter and stability. Based on the results, an emulsion formulated with 26 g of maltodextrin and 0.6 g of gelatin per 100 g of emulsion was selected to study the influence of spray drying conditions - drying-air temperature (124 – 190 oC), atomization airflow (275 – 536 L h-1), and emulsion feeding flow (1.4 – 8.6 mL min-1) - on encapsulation efficiency, water content, and solubility of turmeric oleoresin microcapsules. Sonication resulted in higher emulsion stability and, although drying-air temperature did not affect significantly the microcapsule properties, the best set of spray drying conditions was drying-air at 160 ºC, atomization airflow of 420 L h-1, and emulsion feeding flow of 6 mL min-1. Combinations of higher atomization airflow and lower emulsion feeding flow resulted in lower values of curcumin encapsulation efficiency.

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Preparation of Chitosan Microcapsules Containing Red Ginger Oleoresin Using Emulsion Crosslinking Method

Journal of Applied Biomaterials & Functional Materials ◽

10.1177/2280800018809917 ◽

2019 ◽

Vol 17 (1) ◽

pp. 228080001880991

Author(s):

Jayanudin ◽

Moh. Fahrurrozi ◽

Sang Kompiang Wirawan ◽

Rochmadi

Keyword(s):

Thermal Analysis ◽

Differential Thermal Analysis ◽

Encapsulation Efficiency ◽

Corn Oil ◽

Spherical Geometry ◽

Wall Material ◽

Chitosan Concentration ◽

Mean Diameter ◽

The Mean ◽

Red Ginger

Background: Encapsulation is one of the methods used to trap active ingredients in the wall material of microparticles. Aim: The aim of this study was to evaluate the encapsulation of red ginger oleoresin using an emulsion crosslinking method with chitosan as the wall material. Methods: Emulsions were formed of red ginger oleoresin with chitosan in concentrations of 1%, 2%, 3%, and 4% (w/v), respectively. The emulsions were then mixed with corn oil and stirred for one hour to obtain a second set of emulsions, and glutaraldehyde saturated toluene (GST) was added dropwise in quantities of 20, 10, 6.7, and 5 ml, respectively. This was followed by the addition of 2 ml of 25% glutaraldehyde and the emulsions were stirred for two hours. The resulting microcapsules were washed with petroleum ether followed by hexane and then dried in an oven at 70oC. Results: The emulsion crosslinking method used to trap the red ginger oleoresin in chitosan produced microcapsules of good spherical geometry with the mean diameter ranging from 75.61 ± 11.8 µm to 178.65 ± 40.7 µm. The highest yield was 98.93% and encapsulation efficiency was 83.1%. Thermogravimetric and differential thermal analysis showed that the melting point was at a temperature between 120 and 130oC. Conclusion: Chitosan concentration has little effect on encapsulation yield, whereas the amount of GST tends to strengthen the crosslinking bonds of chitosan and reduces the mean diameter of microspheres.

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Microencapsulation of Citronella Oil with Carboxymethylated Tamarind Gum

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2018.3303 ◽

2017 ◽

Vol 15 (7) ◽

pp. 515-527

Author(s):

Keonakhone KHOUNVILAY ◽

Berta Nogueiro ESTEVINHO ◽

Fernando Alberto ROCHA ◽

José María OLIVEIRA ◽

António VICENTE ◽

...

Keyword(s):

Smooth Surface ◽

Encapsulation Efficiency ◽

Oil Content ◽

Spherical Shape ◽

Wall Material ◽

Fluid Viscosity ◽

Emulsion Droplet ◽

Citronella Oil ◽

Total Oil ◽

Scanning Electron

Tamarind gum (TG) and carboxymethylated tamarind gum (CTG) were used as wall material to prepare citronella oil microcapsules by spray-drying. The aim of this work was to study the effect of wall-to-core ratio and fluid viscosity on emulsion droplet and microcapsule size, in order to maximize encapsulation efficiency (EE). EE was directly influenced by gum-to-oil ratio variations. Results showed that emulsion droplet size (D32) of CTG ranged between 0.18 to1.31 mm, smaller than those obtained for TG, which ranged from 0.87 to 2.91 mm. CTG microcapsules had a smooth surface and a spherical shape, as observed by scanning electron microscopy (SEM). Surface oil content and total oil content affected encapsulation efficiency. TG microcapsules showed lower EE than CTG microcapsules, which was related to the viscosity of gum to oil ratio. The maximum EE occurred at 1.14 gum to oil ratio for CTG microcapsules (87 %).

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Advances in the use of MOFs for Cancer Diagnosis and Treatment: An Overview

Current Pharmaceutical Design ◽

10.2174/1381612826666200406153949 ◽

2020 ◽

Vol 26 (33) ◽

pp. 4174-4184

Author(s):

Marina P. Abuçafy ◽

Bruna L. da Silva ◽

João A. Oshiro-Junior ◽

Eloisa B. Manaia ◽

Bruna G. Chiari-Andréo ◽

...

Keyword(s):

Drug Delivery ◽

Drug Delivery Systems ◽

Rational Design ◽

Gas Adsorption ◽

Drug Loading ◽

Drug Carriers ◽

Delivery Systems ◽

Academic Community ◽

Anticancer Drug Delivery ◽

Diagnostic Agents

Nanoparticles as drug delivery systems and diagnostic agents have gained much attention in recent years, especially for cancer treatment. Nanocarriers improve the therapeutic efficiency and bioavailability of antitumor drugs, besides providing preferential accumulation at the target site. Among different types of nanocarriers for drug delivery assays, metal-organic frameworks (MOFs) have attracted increasing interest in the academic community. MOFs are an emerging class of coordination polymers constructed of metal nodes or clusters and organic linkers that show the capacity to combine a porous structure with high drug loading through distinct kinds of interactions, overcoming the limitations of traditional drug carriers explored up to date. Despite the rational design and synthesis of MOFs, structural aspects and some applications of these materials like gas adsorption have already been comprehensively described in recent years; it is time to demonstrate their potential applications in biomedicine. In this context, MOFs can be used as drug delivery systems and theranostic platforms due to their ability to release drugs and accommodate imaging agents. This review describes the intrinsic characteristics of nanocarriers used in cancer therapy and highlights the latest advances in MOFs as anticancer drug delivery systems and diagnostic agents.

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Microencapsulation ofβ-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature

International Journal of Food Science ◽

10.1155/2019/8914852 ◽

2019 ◽

Vol 2019 ◽

pp. 1-12 ◽

Cited By ~ 10

Author(s):

Luiz C. Corrêa-Filho ◽

Maria M. Lourenço ◽

Margarida Moldão-Martins ◽

Vítor D. Alves

Keyword(s):

Antioxidant Activity ◽

Spray Drying ◽

Encapsulation Efficiency ◽

Fruits And Vegetables ◽

Wall Material ◽

Inlet Temperature ◽

Carotene Content ◽

Arabic Gum ◽

Air Inlet ◽

Adverse Environmental Conditions

Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among them,β-carotene is regarded the most potent precursor of vitamin A. However, it is susceptible to oxidation upon exposure to oxygen, light, and heat, which can result in loss of colour, antioxidant activity, and vitamin activity. Thus, the objective of this work was to study the microencapsulation process ofβ-carotene by spray drying, using arabic gum as wall material, to protect it against adverse environmental conditions. This was carried out using the response surface methodology coupled to a central composite rotatable design, evaluating simultaneously the effect of drying air inlet temperature (110-200°C) and the wall material concentration (5-35%) on the drying yield, encapsulation efficiency, loading capacity, and antioxidant activity. In addition, morphology and particles size distribution were evaluated. Scanning electron microscopy images have shown that the particles were microcapsules with a smooth surface when produced at the higher drying temperatures tested, most of them having a diameter lower than 10μm. The conditions that enabled obtaining simultaneously arabic gum microparticles with higherβ-carotene content, higher encapsulation efficiency, and higher drying yield were a wall material concentration of 11.9% and a drying inlet temperature of 173°C. The systematic approach used for the study ofβ-carotene microencapsulation process by spray drying using arabic gum may be easily applied for other core and wall materials.

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Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Foods ◽

10.3390/foods10071637 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1637

Author(s):

Yunjiao Zhao ◽

Rui Liu ◽

Cuiping Qi ◽

Wen Li ◽

Mohamed Rifky ◽

...

Keyword(s):

Essential Oil ◽

Vegetable Oils ◽

Encapsulation Efficiency ◽

Ostwald Ripening ◽

Corn Oil ◽

Whey Protein Concentrate ◽

Diallyl Disulfide ◽

Active Components ◽

The Stability ◽

Garlic Essential Oil

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

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Aquaculture Production of the Brown Seaweeds Laminaria digitata and Macrocystis pyrifera: Applications in Food and Pharmaceuticals

Molecules ◽

10.3390/molecules26051306 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1306

Author(s):

Diane Purcell-Meyerink ◽

Michael A. Packer ◽

Thomas T. Wheeler ◽

Maria Hayes

Keyword(s):

Dietary Supplements ◽

Functional Foods ◽

Folk Medicine ◽

Macrocystis Pyrifera ◽

Fish Feed ◽

Laminaria Digitata ◽

Brown Seaweeds ◽

Commercial Potential ◽

History Of ◽

History Of Use

Seaweeds have a long history of use as food, as flavouring agents, and find use in traditional folk medicine. Seaweed products range from food, feed, and dietary supplements to pharmaceuticals, and from bioenergy intermediates to materials. At present, 98% of the seaweed required by the seaweed industry is provided by five genera and only ten species. The two brown kelp seaweeds Laminaria digitata, a native Irish species, and Macrocystis pyrifera, a native New Zealand species, are not included in these eleven species, although they have been used as dietary supplements and as animal and fish feed. The properties associated with the polysaccharides and proteins from these two species have resulted in increased interest in them, enabling their use as functional foods. Improvements and optimisations in aquaculture methods and bioproduct extractions are essential to realise the commercial potential of these seaweeds. Recent advances in optimising these processes are outlined in this review, as well as potential future applications of L. digitata and, to a greater extent, M. pyrifera which, to date, has been predominately only wild-harvested. These include bio-refinery processing to produce ingredients for nutricosmetics, functional foods, cosmeceuticals, and bioplastics. Areas that currently limit the commercial potential of these two species are highlighted.

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