Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin

Improvement of vitamin E microencapsulation and release using different biopolymers as encapsulating agents

Fabrication and optimization of ultra-long stable microencapsulated chlorophyll using combinations of wall material via response surface methodology

Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

The flavonoids in Cornus officinalis (CO) have various pharmacological activities, however, the flavonoid instability limits its application in food and pharmaceutical industries. In this study, Cornus officinalis flavonoid (COF) microcapsules were prepared by using a combination of whey isolate protein (WPI), soy isolate protein (SPI), gelatin (GE), and maltodextrin (MD) as wall materials, respectively. Meanwhile, the encapsulation efficiency, solubility, color, particle size, thermal stability and microstructure as well as the antioxidant capacity of microcapsules were assessed. When the protein/MD ratio was 3:7, three kinds of combined wall materials realized high encapsulation efficiency (96.32–98.24%) and water solubility index (89.20–90.10%). Compared with other wall material combinations, the microcapsules with WPI-MD wall ratio at 3:7 had lower particle size (7.17 μm), lower moisture content (6.13%), higher encapsulation efficiency (98.24%), better water solubility index (90.1%), higher thermal stability (86.00°C), brightness L* (67.84) and higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity (6.98 mgVc/g), and better flowability. Results suggested that WPI and MD could be better wall materials applied in encapsulating COF.

Hazelnut oil (HO) is important in terms of fatty acid composition and bioactive substances. Although there are a few studies on hazelnut oil encapsulation, there is limited research on the investigation of different wall material combinations for hazelnut oil microencapsulation and oxidative stability of the microcapsules. This study aimed to evaluate the effects of different wall material combinations (gum Arabic, sodium caseinate, whey protein, gelatine, modified starch “Em-Cap” and pea protein with maltodextrin at a ratio of 1:9,w/w, respectively) on the oxidation degree of hazelnut oil microcapsules produced by spray drying. The feed emulsions used for microcapsule production were analyzed for emulsion stability (ES) and particle droplet size. The encapsulation efficiency (EE), moisture content, bulk density, particle size and total yield of hazelnut oil microcapsules were analyzed. Peroxide and p-Anisidine values were investigated during 15 days of storage at 50 °C. While the highest encapsulation efficiency, emulsion and oxidative stability were obtained for modified starch/maltodextrin (Em-Cap/MD), the lowest yeild was obtained for gelatine/maltodextrin (GE/MD) with the highest oxidation rate. Among the six wall material combinations evaluated, the modified starch (Em-Cap) performed best, with the highest encapsulation efficiency and lowest lipid oxidation rate. The results showed that the oxidative stability of hazelnut oil microcapsules was enhanced by combining different wall materials to increase the shelf life, which is reflected at the level of the food industry.

Many studies on the cinnamon essential oil has attracted the attention of researchers because of their antimicrobial and antifungal properties. The objective of this study was to evaluate the influence of different wall material on the physicochemical characteristics of microencapsulated cinnamon essential oil. Microcapsules produced with combinations of wall materials (gum arabic, whey protein isolate and maltodextrin) were evaluated with regard to moisture, solubility, hygroscopicity, bulk density, tapped bulk density and microscopic analysis. The encapsulation efficiency was based on cinnamaldehyde retention in relation to the content of the pure oil. The results showed that blends of gum arabic and maltodextrin obtained better retention of cinnamaldehyde (50%). The presence of maltodextrin together with whey protein isolate favored the formation of more spherical particles. Transmission electron microscopy images clearly showed the oil dispersed in the wall materials. Thermogravimetric curves showed higher thermal stability for microcapsules with whey protein isolated. Based on the physicochemical characteristics analyzed, the best wall material for the process of microencapsulation essential oils of cinnamon was the combination of gum arabic and maltodextrin. Practical Applications This paper aims to add knowledge about the microencapsulation process of essential oils, promoting greater stability to oils.

Encapsulation efficiency and controlled release of Ganoderma lucidum polysaccharide microcapsules by spray drying using different combinations of wall materials

Docosahexaenoic acid (DHA) is a vital structural component of neuronal tissue, which is critically required during pre- and post-natal brain development. Its liquid nature, fishy odor, poor bioavailability and oxidative stability are the major challenges in the development of a pharmaceutically elegant and stable formulation. In the present study, nanocapsules of DHA from microalgae oil were prepared using different combinations of wall materials (carbohydrates, polymers, gum and proteins). The encapsulation using spray drying was done to prepare a pharmaceutically stable DHA formulation. The optimized formulation had a nanometric particle size (780 nm), spherical shape, an encapsulation efficacy of 98.46 ± 1.1% and good oxidative stability, both under refrigerated and accelerated storage conditions. Brunauer-Emmett-Teller (BET) analysis of the powder depicted a higher surface area and pore diameter and a lower particle size range. An ex vivo intestinal permeability study demonstrated a two fold increase in absorption in comparison with a commercial DHA formulation. Furthermore, an in vivo biodistribution study demonstrated a 2.9 fold increase in brain DHA concentration in comparison with pure DHA oil. In vivo testing for memory enhancement effects using Normal Object Recognition (NOR) and Morris water maze models with histopathological studies demonstrated memory enhancement with an increase in the proliferation of neurons in the hippocampus area. Thus, this study indicated that combinations of wall materials were better for the effective encapsulation of DHA oil for improving its bioavailability, shelf life and oxidative stability.

Microencapsulation protects core materials from deteriorating due to environmental conditions, such as moisture or oxidation, and improves the bioavailability of active compounds, allowing one to make solid formulations from oils and increase their solubility. Wall and core material properties determine the microencapsulation efficiency and the best results are achieved when a wall material mixture is used to prepare the microcapsules. In this work, we optimized the wall material composition (gelatin supplemented with gum Arabic, Tween 20, and β-cyclodextrin) of Turkish oregano microcapsules prepared by spray-drying technology to increase the product yield, the encapsulation efficiency, and to achieve narrower particle size distribution. When the wall material solution contained 10 g of gelatin, 7.5 g of gum Arabic, 1.99 g of Tween 20, 1.98 g of β-cyclodextrin, and 20 g of ethanolic oregano extract, the encapsulation efficiency of oregano’s active compounds, rosmarinic acid and carvacrol, were 96.7% and 99.8%, respectively, and the product yield was 85.63%. The physicochemical properties, microscopic morphology, and in vitro release of the prepared microcapsules were characterized in the study. The use of gelatin as the main coating material, in supplementation with gum Arabic, Tween 20, and β-cyclodextrin, not only improved the encapsulation efficiency, but also increased the in vitro release of both main active compounds of Turkish oregano extract—rosmarinic acid and carvacrol.

Encapsulation efficiency and thermal stability of norbixin microencapsulated by spray-drying using different combinations of wall materials

Binary and ternary blends of polylactide, polycaprolactone and thermoplastic starch

Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions

Aim: To prepare sweet tea extract microcapsules (STEMs) via a spray-drying by applying different wall material formulations with maltodextrin (MD), inulin (IN), and gum arabic (GA). Methods: The microcapsules were characterised by yield, encapsulation efficiency (EE), particle size, sensory evaluation, morphology, attenuated total reflectance-Fourier transform infra-red spectroscopy and in vitro digestion studies. Results: The encapsulation improved the physicochemical properties and bioactivity stability of sweet tea extract (STE). MD5IN5 had the highest yield (56.33 ± 0.06% w/w) and the best EE (e.g. 88.84 ± 0.36% w/w of total flavonoids). MD9GA1 obtained the smallest particle size (642.13 ± 4.12 nm). MD9GA1 exhibited the highest retention of bioactive components, inhibition of α-glucosidase (96.85 ± 0.55%), α-amylase (57.58 ± 0.99%), angiotensin-converting enzyme (56.88 ± 2.20%), and the best antioxidant activity during in vitro gastrointestinal digestion. Conclusion: The encapsulation of STE can be an appropriate way for the valorisation of STE with improved properties.

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).

The aim of this work was to extract the avocado oil from avocado skin. This oil was used to prepare the emulsion and encapsulation using spray drying. For the oil extraction, the efficiency of microwave assisted extraction (MAE) and soxhelt method was evaluated. The results indicated that MAE at 600 W for 15 min using 2-methyltetrahydrofuran gave the highest yield percentage. The emulsion preparation of avocado oil from MAE was prepared using the wall materials of maltodextrin and the Hi-Cap. The combinations of maltodextrin and Hi-Cap showed 100% stability for 24 hours, with no phase separation. The viscosity of the emulsions was reported at 11.00-13.00 mPa·s. The droplets mean diameter was between 2.05 to 2.08 µm. The microencapsulation of avocado oil was performed in a laboratory scale spray dryer. The encapsulation efficiency of three combinations of wall materials (F1 to F3) was valued of 60-80% which indicated that the increase on maltodextrin content, when combined to Hi-Cap, led to lower encapsulation efficiency. For particle characterization, the moisture content was 1.10-1.35 % and the bulk density was 0.35-0.37 g/cm3. Therefore, the proportion of wall materials had significant influence on the emulsion properties and on the encapsulation efficiency of avocado oil.