Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, which could profoundly influence the final food product′s physicochemical properties. Microencapsulation technology is extensively investigated to enhance stability, bioaccessibility, and impart controlled release properties. There are many varieties of microencapsulation methods and diverse types of wall materials. However, choosing a proper approach involves considering the processing parameters, equipment availability, and application purposes. The present review thoroughly scrutinizes anthocyanins′ chemical structure, principles, benefits, and drawbacks of different microencapsulation methods, including spray drying, freeze drying, electrospinning/electrospraying, inclusion complexes, emulsification, liposomal systems, ionic gelation, and coacervation. Furthermore, wall materials applied in different techniques plus parameters that affect the powders′ encapsulation efficiency and physicochemical properties are discussed. Future studies should focus on various processing parameters and the combination of different techniques and applications regarding microencapsulated anthocyanins in functional foods to assess their stability, efficiency, and commercialization potentials.

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Anthocyanins—Nature’s Bold, Beautiful, and Health-Promoting Colors

Foods ◽

10.3390/foods8110550 ◽

2019 ◽

Vol 8 (11) ◽

pp. 550 ◽

Cited By ~ 4

Author(s):

Wallace ◽

Giusti

Keyword(s):

Scientific Evidence ◽

Value Added ◽

Complex Compounds ◽

Original Research ◽

Potential Health ◽

Food Ingredients ◽

Research Activities ◽

Health Promoting ◽

Food Processing Waste ◽

Vegetables And Fruits

Anthocyanins are among the most interesting and vigorously studied plant compounds, representing a large class of over 700 polyphenolic pigments within the flavonoid family that exist ubiquitously in the human diet. They are “nature’s colors,” responsible for providing the beautiful red-orange to blue-violet hues present in many leaves, flowers, vegetables, and fruits, especially berries. The beginning of the 21st century has witnessed a renaissance in research activities on anthocyanins in several areas, mainly related to their potential health-promoting properties and their increased use as alternatives to synthetic food colors. There is increasingly convincing scientific evidence that supports both a preventative and therapeutic role of anthocyanins towards certain chronic disease states. Many anthocyanin-based extracts and juice concentrates from crop and/or food processing waste have become commercially available as colorants and/or value-added food ingredients. There is a large and evolving peer-reviewed literature on how anthocyanin chemistry and concentration may affect their coloring properties in food. Equally as important is the food matrix, which can have large impacts on anthocyanin color expression, stability and degradation, particularly regarding the applications of anthocyanins as food colorants and their health-promoting properties. This Special Edition of Foods, titled “Anthocyanins in Foods,” presents original research that extends our understanding of these exciting and complex compounds.

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Prebiotic effects of inulin and oligofructose

British Journal Of Nutrition ◽

10.1079/bjn/2002537 ◽

2002 ◽

Vol 87 (S2) ◽

pp. S193-S197 ◽

Cited By ~ 179

Author(s):

S. Kolida ◽

K. Tuohy ◽

G. R. Gibson

Keyword(s):

Food Product ◽

Inhibitory Effects ◽

Food Ingredients ◽

Acute Infections ◽

Health Promoting ◽

Human Large Intestine ◽

Gut Pathogens ◽

Stimulation Of

Prebiotics are non-digestible food ingredients that target certain components within the microbiota of the human large intestine. Efficient prebiotics need to have a specific fermentation therein and thereby have the ability to alter the faecal microflora composition towards a more ‘beneficial’ community structure. This should occur by the stimulation of benign or potentially health promoting genera but not the harmful groups. Because of their positive attributes bifidobacteria and lactobacilli are the most frequent target organisms. Both inulin and oligofructose have been demonstrated to be effective prebiotics. This has been shown through both in vitro and in vivo assessments in different laboratories. Because of their recognised prebiotic properties, principally the selective stimulation of colonic bifidobacteria, both inulin and oligofructose are increasingly used in new food product developments. Examples include drinks, yoghurts, biscuits and table spreads. Because of the recognised inhibitory effects that bifidobacteria can exert against gut pathogens, one of the most important aspects of prebiotic ingestion is fortification of the gut flora to resist acute infections.

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Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity

Proceedings ◽

10.3390/foods_2020-07623 ◽

2020 ◽

Vol 70 (1) ◽

pp. 65

Author(s):

Silvia Cañas ◽

Miguel Rebollo-Hernanz ◽

Paz Cano-Muñoz ◽

Yolanda Aguilera ◽

Vanesa Benítez ◽

...

Keyword(s):

Physicochemical Properties ◽

Dietary Fiber ◽

Functional Properties ◽

Critical Evaluation ◽

Value Added ◽

Total Phenolic ◽

Oral Toxicity ◽

Food Ingredient ◽

Food Ingredients ◽

Coffee Pulp

Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition and functional properties of coffee pulp and validate its safety for use as a novel food ingredient. Coffee pulp composition was assessed following the standard methods (AOAC). Physicochemical properties, total phenolic compounds (TPC), antioxidant capacity, hypoglycemic and hypolipidemic properties were determined using in vitro techniques. Acute and sub-chronic oral toxicity experiments were carried out following OECD Test Guidelines 452 and 408. Coffee pulp showed a high content of dietary fiber (51.2%), highlighting the insoluble fraction. Proteins (9.2%) and lipids (2.6%) were considered a min fraction. Coffee pulp presented high content of TPC (40.6 mg g−1), of which 29% were linked to DF, giving coffee pulp its antioxidant potential (102.3 mg Trolox eq g−1). The by-product showed good physicochemical properties. Coffee pulp reduced the absorption of cholesterol (84%) and bile salts (85%), inhibited pancreatic lipase (64%), and presented the capacity to diminish the diffusion of glucose (34%). The intake of coffee pulp did not cause significant lesions in vital organs. In conclusion, the coffee pulp could be used as a potential ingredient with beneficial health properties.

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Application of Polyphenol-Loaded Nanoparticles in Food Industry

Nanomaterials ◽

10.3390/nano9111629 ◽

2019 ◽

Vol 9 (11) ◽

pp. 1629 ◽

Cited By ~ 15

Author(s):

Danijel D. Milinčić ◽

Dušanka A. Popović ◽

Steva M. Lević ◽

Aleksandar Ž. Kostić ◽

Živoslav Lj. Tešić ◽

...

Keyword(s):

Adverse Effects ◽

Physicochemical Properties ◽

Functional Food ◽

Food Industry ◽

Food Science ◽

Packaging Materials ◽

Food Ingredients ◽

Potential Applications ◽

Poor Stability ◽

Physicochemical And Functional Properties

Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.

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Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products

Antioxidants ◽

10.3390/antiox10030444 ◽

2021 ◽

Vol 10 (3) ◽

pp. 444

Author(s):

Mariana Monteiro ◽

Andreia F. R. Silva ◽

Daniela Resende ◽

Susana S. Braga ◽

Manuel A. Coimbra ◽

...

Keyword(s):

Functional Food ◽

Food Industry ◽

Food Product ◽

Research Needs ◽

Processing Conditions ◽

Antitumor Activities ◽

Food Ingredients ◽

Wide Range ◽

Health Promoting ◽

The Impact

Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g. the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.

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Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽

10.3390/plants10071306 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1306

Author(s):

Marcin Dziedziński ◽

Joanna Kobus-Cisowska ◽

Barbara Stachowiak

Keyword(s):

Human Health ◽

Bioactive Compounds ◽

Functional Food ◽

Biological Activities ◽

Food Ingredients ◽

Beneficial Effects ◽

Pine Tree ◽

Pine Trees ◽

Health Promoting ◽

Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

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Design of Aerogels, Cryogels and Xerogels of Alginate: Effect of Molecular Weight, Gelation Conditions and Drying Method on Particles’ Micromeritics

Molecules ◽

10.3390/molecules24061049 ◽

2019 ◽

Vol 24 (6) ◽

pp. 1049 ◽

Cited By ~ 11

Author(s):

Rosalía Rodríguez-Dorado ◽

Clara López-Iglesias ◽

Carlos García-González ◽

Giulia Auriemma ◽

Rita Aquino ◽

...

Keyword(s):

Molecular Weight ◽

Physicochemical Properties ◽

Textural Properties ◽

Supercritical Drying ◽

Processing Parameters ◽

Storage Conditions ◽

Drying Methods ◽

Drying Method ◽

Molecular Weights ◽

Nanostructured Particles

Processing and shaping of dried gels are of interest in several fields like alginate aerogel beads used as highly porous and nanostructured particles in biomedical applications. The physicochemical properties of the alginate source, the solvent used in the gelation solution and the gel drying method are key parameters influencing the characteristics of the resulting dried gels. In this work, dried gel beads in the form of xerogels, cryogels or aerogels were prepared from alginates of different molecular weights (120 and 180 kDa) and concentrations (1.25, 1.50, 2.0 and 2.25% (w/v)) using different gelation conditions (aqueous and ethanolic CaCl2 solutions) and drying methods (supercritical drying, freeze-drying and oven drying) to obtain particles with a broad range of physicochemical and textural properties. The stability of physicochemical properties of alginate aerogels under storage conditions of 25 °C and 65% relative humidity (ICH-climatic zone II) during 1 and 3 months was studied. Results showed significant effects of the studied processing parameters on the resulting alginate dried gel properties. Stability studies showed small variations in aerogels weight and specific surface area after 3 months of storage, especially, in the case of aerogels produced with medium molecular weight alginate.

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Encapsulation of food protein hydrolysates and peptides: a review

RSC Advances ◽

10.1039/c5ra13419f ◽

2015 ◽

Vol 5 (97) ◽

pp. 79270-79278 ◽

Cited By ~ 93

Author(s):

Aishwarya Mohan ◽

Subin R. C. K. Rajendran ◽

Quan Sophia He ◽

Laurent Bazinet ◽

Chibuike C. Udenigwe

Keyword(s):

Functional Food ◽

Protein Hydrolysates ◽

Food Protein ◽

Food Ingredients ◽

Health Promoting

Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.

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