scholarly journals Oxidative Stability of Green Coffee Oil (Coffea arabica) Microencapsulated by Spray Drying

Processes ◽  
2019 ◽  
Vol 7 (10) ◽  
pp. 734
Author(s):  
Miriam Granados-Vallejo ◽  
Hugo Espinosa-Andrews ◽  
Guadalupe M. Guatemala-Morales ◽  
Hugo Esquivel-Solis ◽  
Enrique Arriola-Guevara
Keyword(s):  
Zeta Potential ◽  
Oxidative Stability ◽  
Spray Drying ◽  
Coffea Arabica ◽  
Wall Material ◽  
Green Coffee ◽  
Osa Starch ◽  
Coffee Oil ◽  
The Impact ◽  
Mesquite Gum

In the search for oils of commercial interest that serve as new sources for the generation of cosmetic, pharmaceutical, or nutraceutical products, the green coffee beans oil (Coffea arabica L.) was studied. This research aimed to evaluate the oxidative stability of microencapsulated green coffee oil (Coffea arabica) by spray drying. The green coffee oil emulsions were produced by microfluidization using mesquite gum and octenyl succinic anhydride modified starches (OSA-starch) as wall-material. The particle size, polydispersity, and zeta potential on the microfluidized emulsions were optimized. The results showed that microfluidization had positive effects on the reduction of the emulsion droplets and the zeta potential, developing stable emulsions for both polymers. Then, the optimal microfluidization conditions were used to evaluate the impact of the spray drying conditions on the microencapsulation efficiency, morphology, and oxidation stability of the green coffee oil microcapsules under accelerated storage conditions (32% relative humidity (RH) at 25 °C). The microencapsulation efficiency was approximately 98% for both wall-materials. The morphology of the microcapsules showed spherical shapes and polydisperse sizes, a typical characteristic of spray-dried powders. The oxidative stability of the microcapsules was lower than the bulk green coffee oil (87.39 meq of O2/kg of oil), reaching values of 60.83 meq of O2/kg of oil for mesquite gum and 70.67 meq of O2/kg of oil for OSA-starch. The microcapsules produced have good potential for the development of nutraceutical foods or cosmetic formulations with adequate stability.

scholarly journals Microencapsulation by spray drying of emulsified green coffee oil with two-layered membranes

2014 ◽  
Vol 61 ◽  
pp. 236-245 ◽  
Author(s):  
A.G.S. Carvalho ◽  
V.M. Silva ◽  
M.D. Hubinger
Keyword(s):  
Spray Drying ◽  
Green Coffee ◽  
Coffee Oil

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

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.

Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying

2015 ◽  
Vol 11 (1) ◽  
pp. 61-69 ◽  
Author(s):  
Yen Yi Hee ◽  
Chin Ping Tan ◽  
Russly Abdul Rahman ◽  
Noranizan Mohd Adzahan ◽  
Wee Ting Lai ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Coconut Oil ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Whey Protein Concentrate ◽  
Wall Material ◽  
Virgin Coconut Oil ◽  
Wall Materials

Abstract The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stability, viscosity and droplet size of the feed emulsions were measured. MD:SC showed the best encapsulation efficiency (80.51%) and oxidative stability while MD:SC:GA presented the lowest encapsulation efficiency (62.93%) but better oxidative stability than the other two combinations. Microcapsules produced were sphere in shape with no apparent fissures and cracks, low moisture content (2.35–2.85%) and high bulk density (0.23–0.29 g/cm3). All the particles showed relatively low peroxide value (0.34–0.82 meq peroxide/kg of oil) and good oxidative stability during storage. MD:SC:GA microencapsulated VCO had the highest antioxidant activity in both of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.22 mmol butylated hydroxyanisole (BHA)/kg of oil) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays (1.35 mmol trolox/kg of oil).

Evaluation of chitosan as a wall material for microencapsulation of squalene by spray drying: Characterization and oxidative stability studies

2017 ◽  
Vol 104 ◽  
pp. 1986-1995 ◽  
Author(s):  
Lekshmi R.G. Kumar ◽  
N.S. Chatterjee ◽  
C.S. Tejpal ◽  
K.V. Vishnu ◽  
K.K. Anas ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Wall Material ◽  
Stability Studies

scholarly journals Improved green coffee oil antioxidant activity for cosmetical purpose by spray drying microencapsulation

2015 ◽  
Vol 25 (3) ◽  
pp. 307-311 ◽  
Author(s):  
Anna B.F.L. Nosari ◽  
Juliana F. Lima ◽  
Osvaldo A. Serra ◽  
Luis Alexandre P. Freitas
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Green Coffee ◽  
Coffee Oil

scholarly journals Effect of Wall Material and Inlet Drying Temperature on Microencapsulation and Oxidative Stability of Pomegranate Seed Oil Using Spray Drying

2022 ◽  
Vol 71 (1) ◽  
pp. 31-41
Author(s):  
Abdul Hammed Kori ◽  
Sarfaraz Ahmed Mahesar ◽  
Abdul Rauf Khaskheli ◽  
Syed Tufail Hussain Sherazi ◽  
Zahid Husain Laghari ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Seed Oil ◽  
Wall Material ◽  
Drying Temperature ◽  
Pomegranate Seed Oil ◽  
Pomegranate Seed

Moxifloxacin Hydrochloride-Loaded Eudragit® RL 100 and Kollidon® SR Based Nanoparticles: Formulation, In vitro Characterization and Cytotoxicity.

2020 ◽  
Vol 23 ◽  
Author(s):  
Gülsel Yurtdaş Kırımlıoğlu ◽  
Sinan Özer ◽  
Gülay Büyükköroğlu ◽  
Yasemin Yazan
Keyword(s):  
Particle Size ◽  
Zeta Potential ◽  
Spray Drying ◽  
Prolonged Release ◽  
Ocular Delivery ◽  
Corneal Permeability ◽  
Release Pattern ◽  
In Vitro Characterization ◽  
Ocular Bioavailability

Background: Considering the low ocular bioavailability of conventional formulations used for ocular bacterial infection treatment, there’s a need for designing efficient novel drug delivery systems that may enhance of precorneal retention time and corneal permeability. Aim and Objective: The current research focuses on developing nanosized and non-toxic Eudragit® RL 100 and Kollidon® SR nanoparticles loaded with moxifloxacin hydrochloride (MOX) for its prolonged release to be promising for effective ocular delivery. Methods: In this study, MOX was incorporation was carried out by spray drying method aiming ocular delivery. In vitro characteristics were evaluated in detail with different methods. Results: MOX was successfully incorporated into Eudragit® RL 100 and Kollidon® SR polymeric nanoparticles by spray-drying process. Particle size, zeta potential, entrapment efficiency, particle morphology, thermal, FTIR, XRD and NMR analyses and MOX quantification using HPLC method were carried out to evaluate the nanoparticles prepared. MOX loaded nanoparticles demonstrated nanosized and spherical shape while in vitro release studies demonstrated modified release pattern which followed Korsmeyer-Peppas kinetic model. Following successful incorporation of MOX into the nanoparticles, the formulation (MOX: Eudragit® RL 100, 1:5) (ERL-MOX 2) was selected for further studies by the reason of its better characteristics like cationic zeta potential, smaller particle size, narrow size distribution and more uniform prolonged release pattern. Moreover, ERL-MOX 2 formulation remained stable for 3 months and demonstrated higher cell viability values for MOX. Conclusion: In vitro characterization analyses showed that non-toxic, nano-sized and cationic ERLMOX 2 formulation has the potential of enhancing ocular bioavailability.

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

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
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.

scholarly journals Ingredient-Dependent Extent of Lipid Oxidation in Margarine

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 105
Author(s):  
Sarah Fruehwirth ◽  
Sandra Egger ◽  
Dennis Kurzbach ◽  
Jakob Windisch ◽  
Franz Jirsa ◽  
...  
Keyword(s):  
Citric Acid ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Green Tea ◽  
Acyl Chain ◽  
Green Tea Extract ◽  
Tocopheryl Acetate ◽  
Tea Extract ◽  
The Impact ◽  
Β Carotene

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

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