Encapsulation of Barberry Fruit Extracts by Spray Drying and Liposome Entrapment (original) (raw)
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Encapsulation Techniques of Nutraceutical Extracts and Factors Influencing the Processes -A Review
IJRAR22C1854, 2022
Plant extracts contain numerous functional and nutritional components such as polyphenols, antioxidants, tannins, anthocyanins, ascorbic acid, folic acid, and other vitamins. These compounds when delivered into our gut might result in antiinflammatory, anti-angiogenic, anti-infective, anti-ailment, anti-proliferative, anticancer, and antimicrobial functions. To preserve these components, the spray drying technique has been adopted as the most rational approach for heuristic processing and storage. Unfortunately, all these compounds are very much delicate since they are thermodegradative, photodegradative, and highly prone to oxidative damage during processing and long-term storage. Hence to protect their functionality, certain food-grade biopolymers like gelatin, gum arabic, maltodextrin, whey protein isolate, arrowroot starch, chitosan, and alginate are incorporated with them. These polymers embed those bioactive components and preserve their functional aspects during spray drying. They also aid in the controlled release of the encapsulated core compounds while they are passing down the digestive tract hence cater the target compounds.
Journal of Food Science and Technology, 2020
Crotalaria longirostrata (chipilin) leaves contain phenolic compounds with antioxidant activity. These phenolic compounds, however, could easily degrade after extraction. Microencapsulation is a possible solution for avoiding this degradation. Frequently, microencapsulation is carried out using conventional encapsulating agents. The aim of this work was to evaluate the effect of several nonconventional encapsulating agents on microencapsulation by spray drying of phenolic compounds from chipilin, stability and release of phenolic compounds were also studied. Maltodextrin (MD), gum Arabic (GA), soy protein (SP), cocoa shell pectin (CSP), and protein (PC), as well as the gum (GC) of Cajanus cajan seeds were used. Different blends of these matrixes containing phenolic compounds from chipilin leaves were spray dried at 120°C. After drying, the yield and microencapsulation efficiency were determined. All results were analyzed by an ANOVA test (p \ 0.05). The release kinetics of phenolic compounds were modeled using zero, first-order, Higuchi and Korsmeyer-Peppas models. The R 2 was calculated for each model. The blends of encapsulating agents allowed the formation of an efficient polymer matrix with yields between 46 and 64% and microencapsulation efficiency between 65 and 92%. Results show that maltodextrin with soy protein allowed the highest (92%) microencapsulation efficiency, although maltodextrin and cocoa shell pectin were more effective protective agents, showing greater stability. The Korsmeyer-Peppas model was the best in predicting the phenolic compounds release with R 2 values higher than 98%. The stability time for microcapsules with MD-CSP was 8.88 years and 1.43 years at 4°C and 30°C, respectively. Keywords Crotalaria longirostrata extract Á Cajanus cajan Á Spray drying Á Cocoa shell pectin Á Gum of Cajanus cajan
Food Research International, 2019
Soy phosphatidylcholine liposomes encapsulating increasing concentrations of two sea fennel extracts (aqueous and ethanolic) prepared by ultrasonication were freeze-dried, using glycerol as lyoprotectant. Particle properties, water dispersibility, colour, thermal properties and antioxidant capacity (radical scavenging capacity, ferric ion reducing power, Folin-reactive substances) of the liposomal preparations were determined. The freeze-drying process caused an overall increase in particle size and polydispersity index, while the zeta-potential became more electronegative. Both sea fennel extracts were rich in chlorogenic acid (42.61 and 58.48 mg/g for the aqueous and ethanolic extracts, respectively) and showed great antioxidant activity. Vitamin C was identified in the aqueous extract, whereas rutin and rosmarinic acid in the ethanolic one. The entrapment efficiency, determined in the liposomes prepared at the highest extract concentration, was 65.6% and 49.1% for the aqueous extract and the ethanolic extract, respectively. The liposomal antioxidant activity and total phenolic content followed a linear increasing tendency as a result of increasing the extract concentration, irrespective of the type of extract. Higher antioxidant activity was found in the liposomes loaded with the ethanolic extract, in a clear relationship to the greater amount of highly antioxidant phenolic compounds extracted, and also to their lower entrapment efficiency, which caused a greater amount of extract to remain outside the liposome. Both extracts were suitable for producing liposomes with antioxidant properties which could be dried and used to design functional foods.
Journal of Food Engineering, 2019
The degradation of black carrot anthocyanins (BCE) under stress conditions as under the effect of a spray drying process was evaluated in different encapsulation systems (extract, chitosan-coated and uncoated liposomes and chitosan-extract-mixture). The encapsulation efficiencies of liposomes prepared by high-pressure homogenization containing 2% lecithin with 0.1%, 0.2%, and 0.4% extract were found as 86.6%±16.1%, 82.2%±9.7%, and 46.9%±6.3%, respectively. The extract-loaded liposomes (0.2% extract) were chosen for liposomes considering further dilutions. The chitosan-coated liposomes were generated with 0.1% chitosan according to their particle size (82.7±1.5 nm) and zeta potential of 51.4±0.6 mV. All samples were found to be physically stable after the spray drying process. In addition, SEM images of the liposomal powder particles showed a uniformly wrinkled surface that would indicate stability of liposomal systems against spray drying. However, the liposomal samples showed lower stability compared to the BCE and BCE-chitosan mixtures according to the biochemical analysis of the reconstituted powders.
Optimising the Encapsulation of an Aqueous Bitter Melon Extract by Spray-Drying
Foods, 2015
Our aim was to optimise the encapsulation of an aqueous bitter melon extract by spray-drying with maltodextrin (MD) and gum Arabic (GA). The response surface methodology models accurately predicted the process yield and retentions of bioactive concentrations and activity (R 2 > 0.87). The optimal formulation was predicted and validated as 35% (w/w) stock solution (MD:GA, 1:1) and a ratio of 1.5:1 g/g of the extract to the stock solution. The spray-dried powder had a high process yield (66.2% ± 9.4%) and high retention (>79.5% ± 8.4%) and the quality of the powder was high. Therefore, the bitter melon extract was well encapsulated into a powder using MD/GA and spray-drying.
Polyphenol-rich grape seed extract (0.1 w/w%) was incorporated in liposomes (1 w/w% soy lecithin) by high pressure homogenization (22,500 psi) and coated with chitosan (0.1 w/w%). Primary liposomes and chitosan-coated secondary liposomes containing grape seed extract showed good physical stability during 98 days of storage. Most of the polyphenols were incorporated in the shell of the liposomes (85.4%), whereas only 7.6% of the polyphenols of grape seed extract were located in the interior of the liposomes. Coating with chitosan did not change the polyphenol content in the liposomes (86.6%). The uncoated liposomes without grape seed extract were highly prone to lipid oxidation. The cationic chitosan coating, however, improved the oxidative stability to some extent, due to its ability to repel pro-oxidant metals. Encapsulated grape seed extract showed high antioxidant activity in both primary and secondary liposomes, which may be attributed to its polyphenol content. In conclusion, the best chemical stability of liposomes can be achieved using a combination of grape seed extract and chitosan.
Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts
Journal of Food Engineering, 2011
Functional extracts from Fadogia ancylantha, Melissa officinalis and Tussilago farfara posses excellent antioxidant and good antimicrobial properties. The unprocessed extracts occur as sticky and low-water-soluble materials with penetrating smell. The loading onto maltodextrins matrix, widely used by food and cosmetic industries, is often unsatisfying. The industrial products are not always enough stable to preserve the functional properties of natural compounds, also giving practical difficulties for the manufacturing. This paper reports on the plant extracts encapsulation by spray-drying in a maltodextrin/applepectin based matrix. Physicochemical and technological characteristics, organoleptic and antioxidant properties of the resulting powders, were examined and compared to both unprocessed extracts and industrial products. The selected carrier and process conditions led to stable and handling microencapsulated powder forms with improved water dissolution rate. The made up powder also masked the extracts unpleasant smell making them suitable for successive manufacturing to produce functional components for foods or nutraceuticals purposes.
international food research journal, 2015
Seedless barberry is one of the most popular native fruits in Iran. Conventionally, barberry fruit is dried and consumed as ornamental additive in traditional food. Barberry fruit juice contains high anthocyanins, therefore its spray dried powder can be used as good sources of anthocyanins. Maltodextrin(MD)-Arabic gum(AG) mixture, as carrier in various ratios, were added to the extract to prepare spray dried powder. The drying inlet air temperatures were 160°C and 180°C with air flow rate set to 50 m3/h. The anthocyanins content, product recovery, color, moisture content, dissolution, water activity, and density of spray-dried barberry powder were measured. The results revealed that the product recovery was about 78% when the air temperature set to 160oC and the barberry extract was supplemented with 75:25 ratio of MD:AG. The optimum amount of anthocyanins (390.46 mg/100g) in powder was achieved when the inlet air temperature was 160oC and equal proportions of MD:AG added to the fee...
Blackberry aqueous extract acidified with 2 % citric acid was spray-dried using gum Arabic (GA) and polydextrose (PD) as encapsulating agents at concentrations of 10 and 15 % and temperatures of 140 to 160 °C. All powders presented high solubility, ranging from 88.2 to 97.4 %, and the encapsulation conditions did not significantly affect the hygroscopicity. The powders produced with gum Arabic showed higher brightness than those with polydextrose. The anthocyanins retention in the microcapsules was 878.32 to 1300.83 mg/100 g, and the phenolics was 2106.56 to 2429.22 mg (GAE)/100 g. The antioxidant activity was quantified according to DDPH and ABTS methods, with values ranging from 31.28 to 40.26 % and 27 to 45.15 %, respectively. The microscopy showed spherical particles for both encapsulating agents, and smooth surface with some concavities with the gum Arabic, and smooth or slightly rough surface when using polydextrose. The Pearson correlation coefficient showed a high correlation between the color parameters, L*, a*, b*, Hue, Chroma and browning index (BI), which were also strongly correlated with anthocyanins. Phenolic presented correlation with DPPH and ABTS values. The results showed that the best encapsulation condition was atomization at 140 °C and 15 % gum Arabic.
2020
Apple is a highly demanded fruit because of its nutritional value. However, its insubstantial tissue and sugar composition makes it highly putrescible. The focus of this research was to synthesize and characterize cinnamon essential oil loaded nanoliposomes as an edible coating material and test its feasibility and efficiency in storage life prolongation and sustaining quality characteristics of ‘Red Delicious’ apples. Preparation of nanoliposomes is complex in comparison to their macro sized counterparts in terms of ratios of individual components, method of preparation and quality. Nanoliposomes were prepared from suitable formulations of sunflower lecithin and different ratios of cinnamon essential oil and tocopherol acetate employing thin film hydration method. Nanoliposomes were characterized for their size, morphology and zeta potential. It was found that nanoliposomes exhibited uni-lamellar and spheroid shaped vesicles with an average size of 935.4 nm. The shrinkage index, ph...