Encapsulation Efficiency of Food Flavours and Oils during Research Papers (original) (raw)

Carrot out-grades were used for the production of enzymatic extracted carrot coagulum to utilise the waste generated while grading the carrots. Spray drying technique was used to prepare the encapsulated carrot coagulum powder (ECCP) from enzyme extracted carrot coagulum at an inlet temperature of 170 °C and using 15% of maltodextrin as carrier agent. The obtained powder was incorporated in different proportions in the formulation of health drink powder (HDP). Ingredients used were malted wheat, malted green gram, soy protein isolate, malt extract and skimmed milk powder (SMP). The developed product contained 2.5, 5, 7.5 and 10% ECCP. A 9-point hedonic sensory score card was used for studying the acceptability. Sensory evaluation indicated that addition of up to 7.5 % ECCP into the formulation of HDP improved its appearance, colour and overall acceptability. This formulation was then selected for the analysis of proximate, minerals, total carotene and water activity. HDP without the addition of ECCP served as control. ECCP incorporated HDP had lower water activity and moisture compared to control health drink powder. Nutritional analysis of HDP with 7.5% incorporation of ECCP resulted in a significant increase in the fibre, carbohydrate, energy and also minerals such as potassium, zinc, iron, sulphur, copper and sodium. Incorporation of ECCP resulted in a higher total carotenoid content (1.24 mg/100g) compared to control (0.65 mg/100g). Addition of 15 g of HDP in 100 ml of milk (corresponding to one serving) provides energy 125kcal, protein 6.18g, calcium 122.79mg and total carotene 0.186mg. In conclusion, ECCP can be used in the formulation of HDP to improve the nutritional quality without affecting the product sensory quality.

In order to improve the nutritional and quality characteristics of food, solid fats are widely used in food formulations. With the continuous improvement of consumers’ awareness of health in recent years, substantial attempts have been carried out to find substitutes for solid fats to reduce saturated fatty acid content in foods. Oleogels have drawn increasing attention due to their attractive advantages such as easy fabrication, superior fatty acid composition and safe use in food products
to satisfy consumers’ demands for healthy products. This review provides the latest information on the diversified oleogel systems. The feasibility of oleogel and oleogel-based system as nutraceutical vehicles is elucidated. The type as well as concentration of oleogelators and the synergistic effect between two or more oleogelators are important factors affecting the properties of obtained oleogel. Oleogels used in nutraceutical delivery have been shown to offer increased loading amount, enhanced bioaccessibility and targeted or controlled release. These nutrients wrapped in oleogels may in turn affect the formation and properties of oleogels. Furthermore, the future perspectives of oleogels are discussed. The feasible research trends of food-grade oleogel
include oleogel-based solid lipid particle, essential oil-in-oleogel system, delivery of probiotics, nutraceuticals co-delivery and microencapsulated oleogel.

The aim of this research paper is to develop cost effective coating material for encapsulating lemon oil (as a flavour) without compromising encapsulating efficiency. The three coating materials, namely gum arabic (GA), maltodextrin (MD) and modified starch (MS) and their binary and ternary blends were used to encapsulate lemon oil using spray drying technique. Their properties such as viscosity, emulsion stability, surface oil, total oil, encapsulation efficiency, entrapment efficiency, bulk density and particle size have been investigated. The blend of GA: MS in ratio of 50:50 gave highest encapsulation efficiency. As the percentage of maltodextrin in coating material was increased, the properties of encapsulated material were affected. The encapsulated lemon oil showed better results in instant ice tea premix for beverage with a stability of 6 months.

The study focused on food additives and preservatives, their health and nutritional benefits, and their types and safety regulations, including flavourants. Food additives are substances which are added to food to preserve its flavor or enhance its appearance, taste, or other qualities. The systematic review evaluated the current updates and development in food additives and their applications in food industries and homes. The food additives currently in use are added to food as emulsifiers, colorants, flavorants, nutrients, or preservatives. Preservatives inhibit the growth of yeasts, bacteria, and molds in foods. Food additives can be directly (intentional) or indirectly (unintentional) added. Foods may contain some residues of chemicals used during production of animal or plant crops, including growth hormones, pesticides, antibiotics, etc. The use of most food additives is visibly beneficial as it results in improved the public health and the prevention of spoilage, which enhances food supply. However, there is controversy over the use of some common food additives. This is partly due to some individuals are hypersensitive and suffer allergic reactions if they are exposed to some of these chemical additives. Additionally, some individuals hold the belief that low levels of chronic toxicities and diseases might be caused in larger population by exposures to some of these chemical substances. There are many thousand food additives currently in use, all of which are designed to do specific function in making food safer, more nutritious, more appealing, or last longer. The study provides thorough and concise information on the major food additives that are currently used at home and food industries to preserve food flavor or enhance its appearance, taste, or other qualities.

- by Chinaza G Awuchi
- •
- Food Science, Food Safety, Food Engineering, Food History

In this study, thyme essential oil (TEO) loaded chitosan nanoparticles (CS-NP-TEO) are prepared by a two-step
process including oil/water emulsion and ionic gelation. Five
batches of burgers were prepared by following formulation:
control (without any TEO), F-0.05-TEO (0.05 % of free
TEO), F-0.1-TEO (0.1 % of free TEO), E-0.05-TEO
(0.05 % of encapsulated TEO), E-0.1-TEO (0.1 % of encapsulated TEO), and AA-0.05 (0.05 % of ascorbic acid). All
samples treated with TEO significantly reduced the population of investigated microbial counts (P< 0.05) compared to
the control during 8 days of storage. At the end of storage,
E-0.05-TEO and E-0.1-TEO, presented, respectively, 2.2 and
3 log cycles reduction of Enterobacteriaceae, along with 3.1
and 3.7 log cycles reduction of Staphylococcus aureus.
Oxymyoglobin content and redness values reduced with the
increase of storage time for all samples. However, AA-0.05
and E-0.1-TEO samples were more efficient at inhibiting discoloration in comparison with E-0.05-TEO and burgers treated with free TEO after 6th day of storage. A significant improvement (P < 0.05) in the reduction of thiobarbituric acid
reactive substances (TBARS) amount was found for all TEO
treated burgers in comparison to control samples after 8 days
chilled storage. According to the results of sensory analyses,
F-0.1-TEO and AA-0.05 samples at 4 days and F-0.05-TEO
sample at 8 days of storage were rejected by assessors and
considered as an unacceptable case. On the basis of our results, the encapsulation of TEO in chitosan nanoparticles may be a promising technology for the control of undesirable microbial, chemical, and sensorial changes in meat products.

Food Microbiology
478 Pages · 2009 · 9.33 MB · English

Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can... more

One of the principal etiological agents associated with losses in horticultural crops is the fungus Colletotrichum sp. This study aimed to evaluate the in vitro effectiveness of the essential oil (EO) from Cymbopogon citratus in chitosan supports for the control of Colletotrichum gloeosporioides isolated from sweet pepper plants. Methods: The extraction and phytochemical analysis of the EO of C. citratus were performed along with its encapsulation in chitosan-agar in order to compare it with other techniques and determine its effect on C. gloeosporioides. Results: The EO from the citral chemotype (58%) encapsulated in the chitosan-agar, with an 83% encapsulation efficiency in mass percentage, resulted in the total inhibition of mycelial growth at a minimum inhibitory concentration of 1370 ppm. This concentration was effective in controlling the disease under greenhouse conditions. The effectivity of the capsules containing EO was superior to that of other controls using EO evaluated in vitro. The capsules demonstrated an effective period of 51 days, with an additional 30 days of effectiveness after a reinfection cycle, thus providing similar results to the control with Trichoderma sp. Conclusions: Chitosan capsules present a promising strategy in the use of C. citratus EO on C. gloeosporioides, and they are highly effective and stable under in vitro and field conditions

A B S T R A C T Soft assemblies obtained following the Layer-by-Layer (LbL) approach are accounted among the most interesting systems for designing biomaterials and drug delivery platforms. This is due to the extraordinary versatility and flexibility offered by the LbL method, allowing for the fabrication of supramolecular multifunctional materials using a wide range of building blocks through different types of interactions (electrostatic, hydrogen bonds, acid-base or coordination interactions, or even covalent bonds). This provides the bases for the building of materials with different sizes, shapes, compositions and morphologies, gathering important possibilities for tuning and controlling the physico-chemical properties of the assembled materials with precision in the nanometer scale, and consequently creating important perspective for the application of these multifunctional materials as cargo systems in many areas of technological interest. This review studies different physico – chemical aspects associated with the assembly of supramolecular materials by the LbL method, paying special attention to the description of these aspects playing a central role in the application of these materials as cargo platforms for encapsulation and release of active compounds.

- by Marta Ruano Aldea
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- Polymer Chemistry, Microfluidics, Biotechnology, Pharmaceutical Technology

In this article it has presented leach extended hierarchical 3-level clustered heterogeneous and dynamics algorithm. On suggested protocol (LEH3LA) with planning of selected auction cluster head, and alternative cluster head node, problem of delay on processing, processing of selecting members, decrease of expenses, and energy consumption, decrease of sending message, and receiving messages inside the clusters, selecting of cluster heads in large sensor networks were solved. This algorithm uses hierarchical heterogeneous network (3-levels), collective intelligence, and intra-cluster interaction for communications. Also it will solve the problems of sending data in Multi-BS mobile networks, expanding inter-cluster networks, overlap cluster, genesis orphan nodes, boundary change dynamically clusters, using backbone networks, cloud sensor. Using sleep/wake scheduling algorithm or TDMA-schedule alternative cluster head node provides redundancy, and fault tolerance. Local processing in cluster head nodes, and alternative cluster head, intra-cluster and inter-cluster communications such as Multi-HOP cause increase on processing speed, and sending data intra-cluster and inter-cluster. Decrease of overhead network, and increase the load balancing among cluster heads. Using encapsulation of data method, by cluster head nodes, energy consumption decrease during sending data. Also by improving quality of service (QoS) in CBRP, LEACH, 802.15.4, decrease of energy consumption in sensors, cluster heads and alternative cluster head nodes, cause increase on lift time of sensor networks.

Foams and Biliquid Foams -Aphrons in 1987, consist of a system of spherical microbubbles with diameters mostly above 25 µm and classified as kugelschaums (ball foam). They possess some colloidal properties and can be pumped at uniform rate through pipes and channels, much like liquids. Also, they have high stability due to very small size and thick surfactant shells. Research work published over the past two decades indicate effective applications of CGAs for clarification of particles and microorganisms, protein separation, gas and nutrient transfer and pollutant separation from water and soil matrices. In this review paper, the techniques for generating CGAs and their application to pollution abatement are discussed. Some mineral separation processes by CGA flotation have also been reviewed because of their relevance to contaminant removal processes. The CGAs were found to function on the principles of bubble entrained floc flotation, electrostatic and ionic interaction, diffusion of entrapped gas and hydrophobicity of the pollutant particles. Two tables have also been provided to present a comparative overview of the generation technologies and the effectiveness of pollution remediation techniques.

Research on and the application of bio-active compounds, have recently attracted great interest in the functional foods, nutraceutical and pharmaceutical industries, due to their potential health benefits, to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite, to provide improved stability in final products and during processing, to keep aroma. However, the effectiveness of phenolic compounds, phytoestrogen, alkaloids, polysaccarides depends on preserving the stability, bioactivity and bioavailability of the active ingredients. The unpleasant taste of most compounds also limits their application. The utilization of encapsulation (spray drying, spray-chilling, freeze-drying, melt extrusion, melt injection, molecular inclusion, co-crystallization, nano-encapsulation, freeze drying, yeast encapsulation, liposome entrapment, emulsion etc) instead of free compounds, can effectively alleviate these deficiencies. Therefore, the aim of this poster presentation is to highlight current research, developments and trends of encapsulation in natural extracts in recent years.

- by MD. RAMIM TANVER RAHMAN
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- Food Science, Food Safety, Drying Technology, Food Engineering

Thermal energy storage as sensible or latent heat is an efficient way to conserve the waste heat and excess energy available such as solar radiation. Storage of latent heat using organic phase change materials (PCMs) offers greater energy... more

India is the largest producer of spices chiefly of mint, chills, turmeric, cinnamon, cumin, cardamom, and ginger. Ginger has a very high commercial value due to its therapeutic properties. It is widely used in aromatherapy, medicine and as well as flavoring food and drink industries. Ginger oil is produced commercially by steam distillation of freshly ground dry ginger. Encapsulation of flavours has been attempted and commercialized using many different methods such as spray drying, spray chilling or spray cooling, freeze drying, coacervation and other. Ginger oil is utilized in the bakery products due good digestibility function and useful against cough and cold.

Turmeric rhizome oleoresin (TRO) was successfully solubilised in aqueous solution by forming inclusion complexes with b-cyclodextrin (BCD) and c-cyclodextrin (GCD). To investigate molecular associations of BCD and/or GCD with the oleoresin, phase solubility studies were undertaken, using 1,8-cineole (C 10 H 18 O) and ar-tumerone (C 15 H 20 O) as marker compounds to represent turmeric oleoresin. In the presence of cyclodextrins, the solubility of 1,8-cineole and ar-tumerone were enhanced. Based on the stability constant, k 1:1, the GCD-complex was at least twice effective than BCD. Solid state inclusion complexes were also prepared, using kneading (K) and co-precipitation (CP) methods, and analysed using Fourier transform infrared (FTIR) spectrometry and scanning electron microscopy (SEM). The shift of C@O stretching to higher wavenumbers and strengthening of the CAO stretching band indicated the formation of a complex between CD and TRO. The new solid phase formed using the co-precipitation method, had a crystal structure which was completely different from the original morphology of oleoresin and cyclodextrins.

The study objectives implementation of smart contract technology and its impact on individual, environmental and organizational factors, particularly considering the moderating effect of organizational culture. Consequently, to fill this research gap, this study extends the concepts of implementation of smart contract technology by investigating an original conceptual framework. This conceptual framework is subjected to empirical testing, implemented through 361 employees who met the population inclusion criteria set forth in this study in gas and oil companies in Iraq. Data is collected through a self-administration questionnaire and analyzed through structural equation modeling (PLS). The results suggest that: (1) sustainable performance by developing a smart contract and secure contracts; (2) organizational culture has a partially significant positive moderating effect; (3)the country achieves economic profits and companies can achieve long-term goals and a competitive advantage in the business environment and achieve sustainability.

En los últimos años, la nanotecnología aplicada la manufactura del cuero ha causado gran interés, debido a las mejoras que se han encontrado en el desempeño del cuero y los bajos costos que representa el uso de esta, con respecto a los procesos convencionales. En CIATEC, A.C. se realizó un trabajo de investigación sobre el uso de nanopartículas durante la etapa RTE (Recurtido, Teñido y engrase) para obtener un cuero semi-terminado con propiedades retardantes a la flama usando productos no-halogenados. Se obtuvo un cuero semi-terminado con propiedades retardantes a la flama y mecánicas óptimas para emplearse como producto de tapicería en la industria aeronáutica.

- by Guadalupe Sanchez Olivares and +2
- •
- Rheology, Nanotechnology, Food Rheology, Polymer Nanocomposites

Bio-polymeric (pullulan and β-cyclodextrin) emulsions in water were electrospun to fabricate nanofibrous membranes and to encapsulate a bioactive volatile compound (R-(+)-limonene) simultaneously. The morphology of the polysaccharide membranes obtained can be described as a pullulan nanofibrous matrix with small crystals homogeneously dispersed. Encapsulation occurs because the conical cavity of the β-cyclodextrin is hydrophobic and able to bind non-polar molecules in water solutions, combined to the high evaporation rate of the solvent during the electrospinning process. The methodology developed allows encapsulation of the volatile compound in a rapid and efficient way. Moreover, the release of the limonene from the membranes was modulated by relative humidity changes, which enables controlled release applications as an active device for food or active packaging. Thermodynamic and kinetic models were proposed to describe the system and the volatile release..

Tannin extracts have wide biological activity in ruminant nutrition. The possibility of masking their bitter taste and enhancing sustained release in the rumen can be achieved through encapsulation. The objectives of this study were to prepare an encapsulated Acacia tannin extract (ATE) suitable for ruminants using the solid-in-oil-in-water (S/O/W) method, and to evaluate the microparticles in terms of morphology, encapsulation efficiency and in vitro release under varying pH. Subsequently, the effect of the microparticles on rumen in vitro gas and methane production would be evaluated. Lipid microparticles were prepared using the double emulsion process with palm oil and lard, dichloromethane, and Tween80/ Span80 emulsifiers. The microparticles produced by S/O/W emulsion tended to be smaller (P = 0.06), and had greater encapsulation efficiency compared with those produced by the melt dispersion method. Scanning electron micrographs showed microparticles had stable cylindrical and spherical shapes, with mean size of 34± 10.2 μm. Maximum encapsulation efficiencies of 78.6% and 80.1% were obtained with lard and palm oil as lipid wall materials, respectively, even under high core material loading percentage of 80%. Wall material type did not affect the characteristics of microparticles. In acetate buffer, only about 20% of tannin was released from the lipid-encapsulated microparticles into buffer media after 24 hours. In contrast, about 90% of the tannin had been released into solution before eight hours in the crude extract. Lipid-encapsulated ATE reduced rumen gas and methane production in vitro (P <0.05) in both Eragrostis and total mixed ration (TMR) diet substrates, but the magnitude of reduction was lower than that obtained when unencapsulated ATE was the additive (10% vs 20% for total gas and 17% vs 24% for methane). Crude ATE and palm oil encapsulated ATE reduced the concentration of methane in sampled gas (P = 0.054) when fermenting the TMR substrate, but this effect was not observed in the Eragrostis substrate. Ammonia nitrogen concentration was greater in encapsulated ATE compared with the crude ATE (P <0.001). These results show that the lipid-encapsulated ATE produced smallsized and more uniform microparticles, with high encapsulation efficiency compared with

Flotation of microorganisms by colloidal gas aphrons (CGAs) is recognised as an inexpensive and effective method of separation. CGAs are micro-sized gas bubbles of 25 lm in average diameter and each is encapsulated in an aqueous shell of surfactant solution. High otation ef®ciency can be achieved when colloidal gas aphrons are employed in a dilute suspension containing yeast cells. Under certain experimental conditions, the adsorption of yeast on the aphrons follows the Langmuir model. With changes in the pH and feed concentration, the mechanism of bubble attachment and detachment changes from a monolayer to a multilayer adsorption.

Tannin extracts have wide biological activity in ruminant nutrition. The possibility of masking their bitter taste and enhancing sustained release in the rumen can be achieved through encapsulation. The objectives of this study were to prepare an encapsulated Acacia tannin extract (ATE) suitable for ruminants using the solid-in-oil-in-water (S/O/W) method, and to evaluate the microparticles in terms of morphology, encapsulation efficiency and in vitro release under varying pH. Subsequently, the effect of the microparticles on rumen in vitro gas and methane production would be evaluated. Lipid microparticles were prepared using the double emulsion process with palm oil and lard, dichloromethane, and Tween80/ Span80 emulsifiers. The microparticles produced by S/O/W emulsion tended to be smaller (P = 0.06), and had greater encapsulation efficiency compared with those produced by the melt dispersion method. Scanning electron micrographs showed microparticles had stable cylindrical and spherical shapes, with mean size of 34± 10.2 μm. Maximum encapsulation efficiencies of 78.6% and 80.1% were obtained with lard and palm oil as lipid wall materials, respectively, even under high core material loading percentage of 80%. Wall material type did not affect the characteristics of microparticles. In acetate buffer, only about 20% of tan-nin was released from the lipid-encapsulated microparticles into buffer media after 24 hours. In contrast, about 90% of the tannin had been released into solution before eight hours in the crude extract. Lipid-encapsulated ATE reduced rumen gas and methane production in vitro (P <0.05) in both Eragrostis and total mixed ration (TMR) diet substrates, but the magnitude of reduction was lower than that obtained when unencapsulated ATE was the additive (10% vs 20% for total gas and 17% vs 24% for methane). Crude ATE and palm oil encapsulated ATE reduced the concentration of methane in sampled gas (P = 0.054) when fermenting the TMR substrate, but this effect was not observed in the Eragrostis substrate. Ammonia nitrogen concentration was greater in encapsulated ATE compared with the crude ATE (P <0.001). These results show that the lipid-encapsulated ATE produced small-sized and more uniform microparticles, with high encapsulation efficiency compared with microparticles prepared by melt dispersion. Encapsulation of ATE enhanced the sustained release of tannin in the rumen, and with the potential to improve gas production and reduce methane production.

- by Festus Adejoro and +1
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- Ruminant Nutrition, Animal Production, Encapsulation Efficiency of Food Flavours and Oils during, Encapsulation