Alginate-whey Protein Research Articles

The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix

Beads made of sodium alginate, whey protein concentrate, and red grape seed extract powder were exposed to white light and its red-orange, yellow-green-cyan, and cyan-blue-violet bands. The chemical analysis showed that encapsulation in the alginate–whey protein matrix protected polyphenols, flavonoids and cyanidin-3-O-glucoside when exposed to red-orange light. The reflectance spectra acquired from grape seed extract powder and grape seed extract beads were deconvoluted and anthocyanins-based moieties which contribute to the expression of bathochromic or hypsochromic effects were identified. The evolution of the peak areas assigned to the colored compounds confirms that the most intense polyphenol degradation occurred in grape seed extract powder and grape seed extract beads exposed to cyan-blue-violet light, as shown by the chemical analysis. The results of the study are important in choosing the light band from the visible spectrum which can be used to process food enriched with grape seed extract with minimal polyphenol degradation.

3D Printing Properties of Heat-Induced Sodium Alginate-Whey Protein Isolate Edible Gel.

The objective of this study was to develop a food 3D printing gel and investigate the effects of whey protein isolate (WPI), sodium alginate (SA), and water-bath heating time on the 3D printing performance of the gel. Initially, the influence of these three factors on the rheological properties of the gel was examined to determine the suitable formulation ranges for 3D printing. Subsequently, the formulation was optimized using response surface methodology, and texture analysis, scanning electron microscopy (SEM), and Fourier-transform infrared (FTIR) spectroscopy were conducted. The rheological results indicated that gels with WPI concentrations of 6-7 g, SA concentrations of 0.8-1.2 g, and water-bath heating times of 10-12 min exhibited lower yield stress and better self-supporting properties. The optimized formulation, determined through response surface methodology, consisted of 1.2 g SA, 6.5 g WPI, and a heating time of 12 min. This optimized formulation demonstrated enhanced extrusion capability and superior printing performance. SEM analysis revealed that the optimized gel possessed good mechanical strength, and FTIR spectroscopy confirmed the successful composite formation of the gel. Overall, the results indicate that the optimized gel formulation can be successfully printed and exhibits excellent 3D printing performance.

Antifungal Capacity of Microcapsules Containing Lactiplantibacillus plantarum TEP15 or Lactiplantibacillus pentosus TEJ4

The use of lactic acid bacteria (LAB) for the biocontrol of fungi that cause fruit and vegetable deterioration is a highly promising strategy. However, one of the main challenges lies in maintaining both viability and antifungal activity even in conditions that are unfavorable for LAB. The microencapsulation of LAB can minimize the impact of environmental conditions, helping to maintain viability, but there is still little information on what occurs with respect to antifungal activity. Therefore, the objective of this study was to evaluate the effect of microencapsulation with several polymer blends on the viability and antifungal activity of Lactiplantibacillus plantarum TEP15 and L. pentosus TEJ4. Sodium alginate (2%), sodium alginate–gum arabic (2%:1%), sodium alginate–k-carrageenan (2%:0.05%), and sodium alginate–whey protein (0.75%:1.5%) were used as encapsulating polymers. After processing (day 0), as well as after 14 and 28 days of storage, the encapsulation efficiency, moisture content, bead size, and survival were evaluated. Likewise, the encapsulated bacteria were subjected to in vitro tests against Colletotrichum gloeosporioides, Penicillium AT21H10, and Fusarium sp. Capsules with sizes ranging from 1.47 mm to 1.88 mm were obtained, and all the wall materials tested had more than 85% encapsulation efficiency and allowed survival rates greater than 90% and 80% to be maintained after 14 and 28 days of storage, respectively. The encapsulated LAB inhibited the growth of mycelia by up to 100%, but, against spores, the greatest inhibition was 22.08% for all the fungi tested.

Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity

Probiotics and epigallocatechin gallate (EGCG) are sensitive to external conditions. In order to improve the survival rate of Lactobacillus plantarum (LP) and the activity of EGCG during storage, freeze-drying and gastrointestinal digestion, the LP and EGCG are co-encapsulated for the first time by extrusion using alginate-whey protein isolate (ALG-WPI) and alginate-pectin-whey protein isolate (ALG-PEC-WPI) biocomposites as wall materials, which can protect the encapsulated LP and EGCG during the simulated gastric digestion and co-release LP and EGCG in the intestine. Compared with ALG-PEC-WPI-LP beads, the release rate of LP in ALG-PEC-WPI-LP-EGCG beads is significantly increased to 92.8%. Both co-encapsulated beads are formed through hydrogen bonding interaction, and EGCG exists in amorphous form. Two co-encapsulated beads ALG-WPI-LP-EGCG and ALG-PEC-WPI-LP-EGCG exhibit better survival rate for LP during freeze-drying and in vitro digestion. Experiments conducted in high-fat diet-fed rats indicate that serum total cholesterols and low-density lipoprotein cholesterols in co-encapsulated group are significantly lower than those of un-encapsulated group. The co-encapsulated LP and EGCG alleviate the gut dysbiosis and decrease the hepatic steatosis in high-fat diet-fed rats. Thus the ALG-PEC-WPI composite is a good carrier for protection and delivery of LP and EGCG.

Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation.

Encapsulation of antioxidants in hydrogels, i.e., three-dimensional networks that retain a significant fraction of water, is a strategy to increase their stability and bioaccessibility. In fact, low oxygen diffusivity in the viscous gelled phase decreases the rate of oxidation. Moreover, some hydrocolloids such as alginate and whey proteins provide a pH-dependent dissolution mechanism, allowing the retention of encapsulated compounds in the gastric environment and their release in the intestine, where they can be absorbed. This paper reviews the information on alginate-whey protein interactions and on the strategies to use binary mixtures of these polymers for antioxidant encapsulation. Results showed that alginate and whey proteins strongly interact, forming hydrogels that can be modulated by alginate molecular mass, mannuronic acid: guluronic acid ratio, pH, Ca2+ or transglutaminase addition. Hydrogels of alginate and whey proteins, in the forms of beads, microparticles, microcapsules, and nanocapsules, generally provide better encapsulation efficiency and release properties for antioxidants with respect to the hydrogel of alginate alone. The main challenges for future studies are to extend knowledge on the interactions among three components, namely alginate, whey proteins, and the encapsulated bioactive compounds, and to investigate the stability of these structures under food processing conditions. This knowledge will represent the rationale basis for the development of structures that can be tailored to specific food applications.

Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels.

Effects of different pH values (4-7) and whey protein isolate (WPI) concentrations (0.5-1.5%) were evaluated on physical, mechanical, and rheological properties of cold-set alginate-based soybean oil hybrid emulgels. The pH value changes were more effective than WPI concentration changes on emulgel properties. According to syneresis and texture profile analysis results, 1% WPI was selected as the optimum concentration. The XRD analysis showed that calcium alginate (CA) emulgel at pH 6 had a different peak at 2θ of 14.8°, likely indicating the highest amount of ion-bridging and maximum number of junction zones. The homogeneity of CA and CA + WPI emulgels (determined by image entropy analysis) decreased by pH reduction from 7 to 4, which can be related to acid-induced intermolecular interactions between alginate chains. The rheological properties of CA and CA + WPI emulgels revealed predominant elastic character (G' > G'') at different pH values. Creep test results showed that the relative recovery of emulgel prepared at pH 7 and 5 was 18.10 and 63.83%, respectively, suggesting pH reduction contributed to increase in the elastic component of material. The findings of this study can be applied for developing structured cold-set emulgels as solid fat replacers in meat and dairy products.

Biopolymer-based powders with encapsulated thyme oil: Characterization and comparison with free oil regarding thermal stability and antimicrobial activity

The prevention of food contamination by pathogenic microorganisms is a very important factor for food safety and security during storage time. The essential oils have the potential to be used as antimicrobial agents, but their full potential is limited due to the sensitivity and volatility of bioactive compounds. This study aimed to characterize Thymus vulgaris essential oil, free and nano-encapsulated in alginate-whey protein concentrate carriers using the freeze-drying technique. GC/MS analysis was done to identify the oil composition. The investigation of the antimicrobial effect of free and encapsulated oil was performed on Escherichia coli, Staphylococcus aureus, and Candida albicans, by microdilution method. The free thyme oil exhibited antimicrobial activity against all tested microorganisms in the range of 0.71–1.43 mg/ml. Interestingly, encapsulated oil was more effective at lower concentrations (0.625–1.25 mg/ml), as a consequence of a nano-size carrier (0.25 ± 0.5 μm) together with other properties (encapsulation efficiency of 86.04%). TGA pointed out a significant effect of encapsulation, in comparison to free oil, on the stability of thyme oil at temperatures from 25 to 500 °C. The results indicated a high potential of thyme oil powder carriers as natural antimicrobial additives in food products.

Preparation of alginate-whey protein isolate and alginate-pectin-whey protein isolate composites for protection and delivery of Lactobacillus plantarum

Probiotics are sensitive to external conditions, resulting in low survival rates after being ingested or during food production, transportation and storage. In order to improve the survival rate of Lactobacillus plantarum (LP) during gastrointestinal digestion, storage, and freeze-drying, alginate-whey protein isolate (ALG-WPI) and alginate-pectin-whey protein isolate (ALG-PEC-WPI) composites were employed to encapsulate LP. The encapsulation efficiency of ALG-WPI-LP and ALG-PEC-WPI-LP beads both reached more than 99 %. Scanning electron microscopy (SEM) indicated that dense and rough aggregates were formed on the surface of both composites, and attached LP cells could be observed inside the beads. The ALG-WPI and ALG-PEC-WPI composites can protect the viability of LP in simulated gastric fluid (SGF) and release the probiotics in simulated intestinal fluid (SIF). The storage stability of LP at 4 °C was improved by about 15 % in comparison with bare LP and the survival rates of LP in ALG-WPI-LP and ALG-PEC-WPI-LP powders after freeze-drying were increased by 65.37 % and 72.06 %, respectively. The formation mechanism of ALG-WPI and ALG-PEC-WPI composites was further explored by fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The ALG-WPI and ALG-PEC-WPI composites have great potential to protect and deliver probiotics in food systems.

Microencapsulation of a Pseudomonas Strain (VUPF506) in Alginate-Whey Protein-Carbon Nanotubes and Next-Generation Sequencing Identification of This Strain.

Alginate is a common agent used for microencapsulation; however, the formed capsule is easily damaged. Therefore, alginate requires blending with other biopolymers to reduce capsule vulnerability. Whey protein is one polymer that can be incorporated with alginate to improve microcapsule structure. In this study, three different encapsulation methods (extrusion, emulsification, and spray drying) were tested for their ability to stabilize microencapsulated Pseudomonas strain VUPF506. Extrusion and emulsification methods enhanced encapsulation efficiency by up to 80% and gave the best release patterns over two months. A greenhouse experiment using potato plants treated with alginate–whey protein microcapsules showed a decrease in Rhizoctonia disease intensity of up to 70%. This is because whey protein is rich in amino acids and can serve as a resistance induction agent for the plant. In this study, the use of CNT in the ALG–WP system increased the rooting and proliferation and reduced physiological complication. The results of this study showed that the technique used in encapsulation could have a significant effect on the efficiency and persistence of probiotic bacteria. Whole genome sequence analysis of strain VUPF506 identified it as Pseudomonas chlororaphis and revealed some genes that control pathogens.

Encapsulation in alginate-polymers improves stability and allows controlled release of the UFV-AREG1 bacteriophage

The bacteriophage UFV-AREG1 was used as a model organism to evaluate the encapsulation via extrusion using different hydrocolloids. Pure alginate [0.75%, 1.0%, 1.5% and 2.0% (m/v)] and mixtures of alginate [0.75% or 1.0% (m/v)] with carrageenan [1.25% (m/v)], chitosan [0.5% (m/v)], or whey protein [1.5% (m/v)] were used to produce bacteriophage-loaded beads. The encapsulating solutions presented flow behavior of non-Newtonian pseudoplastic fluids and the concentration of hydrocolloid did not influence (p > 0.05) the morphology of the beads, except for alginate-chitosan solutions, which presented the higher flow consistency index (K) and the lower flow behavior index (n). The encapsulation efficiency was about 99% and the confocal photomicrography of the encapsulated bacteriophages labeled with fluorescein isothiocyanate showed homogenous distribution of the viral particles within the beads. The phages remained viable in the beads of alginate-whey protein even when submitted to pH 2.5 for 2 h. Beads incubated directly in simulated intestinal fluid (pH 6.8) resulted in a minimal of 50% release of the UFV-AREG1 phages after 5 min, even when previously submitted to the simulated gastric fluid (pH 2.5). Encapsulation enabled phages to remain viable under refrigeration for five months. Encapsulated UFV-AREG1 phages were sensitive to dehydration, suggesting the need for protective agents. In this study, for the first-time bacteriophages were encapsulated in alginate-carrageenan beads, as well as alginate-chitosan as a bead-forming hydrocolloid. In addition, a novel procedure for encapsulating bacteriophages in alginate-whey protein was proposed. The assembled system showed efficiency in the encapsulation of UFV-AREG1 bacteriophages using different hydrocolloids and has potential to be used for the entrapment of a variety of bioactive compounds.

Optimization of Alginate-Whey Protein Isolate Microcapsules for Survivability and Release Behavior of Probiotic Bacteria.

The present study aimed to improve the survivability of L. acidophilus encapsulated in alginate-whey protein isolate (AL-WPI) biocomposite under simulated gastric juice (SGJ) and simulated intestinal juice (SIJ). Microcapsules were prepared based on emulsification/internal gelation technique. Optimal compositions of AL and WPI and their ratio in the aqueous phase were evaluated based on minimizing mean diameter (MD) of the microcapsules and maximizing encapsulation efficiency (EE), survivability of cells under SGJ (Viability), and release of viable cells under SIJ (Release) using Box-Behnken experimental design. Optimal composition comprising 4.54% (w/v) AL, 10% (w/v) WPI, and 10% (v/v) AL-WPI gum in the aqueous phase was determined statistically. Physicochemical characteristics of the optimized matrix were investigated by SEM, FTIR, and XRD analysis to determine surface morphology, molecular bonds, and crystalline nature of such hydrocolloid. It could be concluded that the proposed biocomposite is a good promise for nutrients encapsulation in the food industry.

Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules

Anthocyanin-rich extracts derived from the bran of a select Thai black rice cultivar, Leum Pua, were encapsulated by spray drying. In this microencapsulation method, twelve wall materials comprising maltodextrin (M), gum arabic (G), whey protein isolate (W), and their combinations were employed. For comparison, an ionic gelation method was employed using alginate-whey protein isolate (AL-W) as a wall material. Thirteen microcapsules were analysed by scanning electron microscopy, and their encapsulation efficiencies were almost 100%, except for that of the W (83%). M (88%) and its combination with W exhibited the best anthocyanin retention, while pure W contained the highest amount of total phenolic compounds and antioxidant activity. An in vitro digestion study using simulated gastrointestinal fluids revealed the highest released total phenolic content and antioxidant activity of the intestinal fluids when the microcapsule was spray-dried with pure W.

Upgrading collagenous smooth hound by-products: Effect of hydrolysis conditions, in vitro gastrointestinal digestion and encapsulation on bioactive properties

Collagenous by-products derived from smooth hound (Mustelus mustelus) were studied using trypsin hydrolysis to obtain protein hydrolysates with ACE (angiotensin converting enzyme) and/or PEP (prolyl endopeptidase)-inhibitory activities. Most of the hydrolysates were mainly composed of short peptides. A response surface methodology (RSM) was used to optimize the conditions of hydrolysis (pH 7, 8 or 9, and temperatures of 35, 45 or 55 °C), which led to a higher degree of hydrolysis (DH = 3.4%), as well as to an increase in ACE and PEP-inhibitory activities (maximal inhibitions of 68.1 and 81.7%, respectively). According to the model used, neither hydrolysis temperature nor pH in the ranges studied had a significant effect on DH, whereas PEP-inhibitory activity was significantly affected by both factors. pH had a significant effect on ACE-inhibitory activity. Optimum conditions of hydrolysis to obtain maximum activity differed for the two activities: 35 °C/pH 7 for PEP-inhibitory activity and 45.9 °C/pH 9 for ACE-inhibitory activity. The results suggested that these biological activities were influenced by peptide sequence rather than peptide length. This was also confirmed by the amino acid composition and molecular weight (MW) profiles. The ACE-inhibitory activity of the most potent hydrolysate was evaluated after in vitro gastrointestinal digestion. The results showed a worsening of the activity, which was related to small peptide losses and to the appearance of new low MW peptides. Hydrolysate encapsulation using an alginate-whey protein isolate microsphere improved the ACE-inhibitory activity (IC50 = 0.24 mg/ml).

Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat

Flaxseed oil is one of the richest sources of α-linolenic acid (ALA). However, the susceptibility of ALA to oxidation and also lack of the convenient methods to deliver these invaluable compound into the lower sections of gastrointestinal tract (GIT) are still unknown. The objective of the current study was to establish a method for ALA targeted delivery into the lower sections of GIT to enrich broiler meat. An in vitro study was performed to use ultrasound to produce oil-in-water nanoemulsions of flaxseed oil stabilized by different wall materials for controlled release of ALA in GIT. The fabricated nanoemulsions were assessed in terms of particle size distribution, zeta-potential, encapsulation efficiency, field emission scanning electron microscopy (FESEM), and in vitro gastric and intestinal digestions. Results indicated that the nanoemulsions coated by a combination of whey protein-sodium alginate (WP/SA) had a relatively uniform distribution and all particles distributed in less than 1000 nm. The values of zeta-potential for nanoemulsions stabilized by whey protein (WP), sodium alginate (SA) and WP/SA were −31.4, −29.3 and −45.5 mV, respectively. The wall combination of WP/SA showed the best encapsulation efficiency followed by WP. The FESEM results indicated spherical and non-aggregated structures for three types of nanoemulsions. The nanoemulsions stabilized by WP/SA showed a high resistance to in vitro gastric digestion but a relatively rapid release during intestinal digestion. An in vivo study was conducted to enrich broiler meat with ALA, using the best wall material from the in vitro study. In total, 300 one-day-old broilers (Ross, 308) were assigned into 5 experimental treatments including: basal diet (BD), basal diet plus flaxseed oil (BD + FO, 1 mL/kg body weight), basal diet plus ultrasonicated flaxseed oil nanoemulsions stabilized by WP/SA (BD + FON, 1 mL/kg body weight), basal diet plus flaxseed oil and vitamin E (BD + FO + E, 1 mL/kg body weight and 200 mg/kg diet vitamin E) and basal diet plus ultrasonicated flaxseed oil nanoemulsions stabilized by WP/SA and vitamin E (BD + FON + E, 1 mL/kg body weight of nanoemulsion and 200 mg/kg diet vitamin E). Each experimental treatment included 4 replicates in a completely randomized design. Results showed a better feed conversion ratio (FCR) in birds treated with dietary treatments compared with those received basal diet. A greater incorporation of ALA and total poly unsaturated fatty acids (PUFA) omega-3 were observed in thigh and breast meat of birds fed by ultrasonicated flaxseed oil nanoemulsions. In comparison to birds fed with BD, a favourably lower PUFA omega-6/omega-3 ratio was observed in birds received nanoemulsions of flaxseed oil. In general, the current study showed that using ultrasound to produce nanoemulsions stabilized by WP/SA has potential to protect ALA of flaxseed oil from gastric digestion and could be used as delivery carriers of ALA omega-3 fatty acid to the posterior sections of chicken GIT. Moreover, ultrasonic fabrication of nanoemulsion has potential to enrich broiler meat by ALA fatty acid.

Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials

Alginate hydrogels are often used for immobilization of plant-derived bioactive compounds by fast and simple ionic gelation technique. However, the structure of alginate gel network is very porous and mostly result with high-diffusion rates of encapsulated compound, what limits its application as delivery vehicle. In order to prevent losses of bioactives and prepare efficient encapsulation systems, the aim of this study was to evaluate a potential of new natural fillers, cocoa powder (CP) and carob (C) for structuring alginate network aimed for encapsulation of aqueous dandelion (Taraxacum officinale L.) leaf extract using ionic gelation. Whey protein isolates served as a standard filler. The influence of different concentrations of gelling medium (2% and 3% calcium chloride) on encapsulation properties of alginate systems was also evaluated.Calcium concentration affected morphological properties (more acceptable when using 3% CaCl2), while textural properties and encapsulation efficiency of polyphenols and retained antioxidant capacity were more influenced by selected delivery materials. Alginate-whey protein isolates beads were scored with the highest loading capacity of polyphenols (>93%), while newly formulated binary mixtures (alginate-cocoa powder and alginate-carob) also enabled highly efficient entrapment of polyphenols (>88%). The slowest release of polyphenols in simulated gastrointestinal fluids were obtained when alginate was combined with CP and C, where system alginate-cocoa powder prepared with lower concentration of calcium chloride (2% CaCl2) enabled the most extended release of total polyphenols and hydroxycinnamic acids. Obtained results strongly justified implementation of new plant-derived functional fillers (cocoa powder and carob) for encapsulation purposes and opened new directions for designing of binary carrier's.

The antibacterial effect of whey protein-alginate coating incorporated with the lactoperoxidase system on chicken thigh meat.

Nowadays, the environmental problems due to the use of synthetic films and packages have caused the production of natural edible coatings or films. The aim of this study was to produce an edible whey protein–alginate coating with different concentrations of lactoperoxidase system to control the microbial load and increase the shelf life of chicken thigh meat stored in refrigerated condition (4 ± 1°C). So, after the provision of the alginate–whey protein coating incorporated with the lactoperoxidase system (at concentrations of 2%, 4%, and 6% in alginate–whey protein solution), microbial experiments were conducted for the period of 8 days. Three batches of organisms, including total aerobic mesophilic bacteria, Enterobacteriaceae, and Pseudomonas aeruginosa in samples, were tested by culturing in appropriate conditions. Results indicated that the coating had a substantial inhibitory effect on all lots. Also, the antimicrobial activity of coating increased with increase in lactoperoxidase system concentration in alginate–whey protein coating.

Effect of encapsulated carvacrol on the incidence of necrotic enteritis in broiler chickens

ABSTRACTThere is an urgent need to control necrotic enteritis (NE) caused by Clostridium perfringens in chickens when antibiotics are withdrawn from feed. Carvacrol has strong antimicrobial activity and its delivery to the animal intestine can be significantly enhanced after encapsulation. The present study has investigated the potential of encapsulated carvacrol in controlling NE. In general, micro-encapsulation of carvacrol in an alginate-whey protein matrix showed no adverse effect on its antimicrobial activity towards C. perfringens in either Brain Heart Infusion (BHI) broth or a simulated gastrointestinal model. The minimum inhibitory concentrations of both encapsulated and un-encapsulated carvacrol were approximately 200 μl/l against C. perfringens in BHI. In a broiler infection model with C. perfringens, the diets supplemented with encapsulated carvacrol at the dose of either 250 or 650 μg/g significantly reduced NE in the chicken intestine, which was close to the degree of lesions observed in bacitracin/salinomycin treated birds. Supplementation with either bacitracin/salinomycin or encapsulated carvacrol showed no significant impact on intestinal burden of Lactobacillus. However, the treatment with bacitracin/salinomycin or the low dose of encapsulated carvacrol reduced the level of C. perfringens in the ileum of birds at 35 days of age. These results suggest that our encapsulated carvacrol can be used to combat NE disease in chickens.

Evaluation of the Kinetics of Ascorbic Acid (AA) Release from Alginate‐Whey Protein Concentrates (AL‐WPC) Microspheres at the Simulated Gastro–Intestinal Condition

AbstractThe aim of this work was to study the Ascorbic Acid (AA) release mechanism from Alginate‐Whey Protein concentrates (AL‐WPC) microsphere at the gastro–intestinal situation. Then, release mechanisms were indicated by using various kinetic models, including Zero order, Kopcha model, Makoid–Banakar model, Higuchi's model, First‐order model and Korsmeyer–Peppas model. It was found that the release occurs faster in the presence of shear force, pepsin enzyme and pH of 1.5 at gastric condition. It was also shown that the presence of pancreatin enzyme and simulated intestinal shear force significantly increased release rate; however, AA release rate was independent of the intestinal pH. It was also demonstrated that the AA release rate at simulated intestinal situation was increased by about five‐fold in comparison to its release at simulated gastric condition. Results indicated that the AA release in at gastric condition followed the Higuchi model while the release at intestinal condition attributed to First‐order model.Practical ApplicationsIn present work, we developed our pervious works to produce AA encapsulated AL‐WPC microcapsule using emulsification/internal gelation technique. Final purpose of this work was to study the AA release mechanism from AL‐WPC microsphere at the gastro–intestinal situation. Results indicated that the microcapsules degradation at gastric situation is slight and therefore, microcapsule protected AA against stomach condition. It was also demonstrated that this microcapsule could delay the release at the gastric condition, and it could completely release AA at intestinal condition. The better release of AA at intestinal condition is desirable to achieve the nutrient effect during food consumption. This research suggested that AA‐AL‐WPC microspheres can protect vitamin C against stomach condition. Our developed vesicular system could use to nutrient delivery or controlled nutrient release.

Identification of Cardamom Encapsulated Alginate–Whey Protein Concentrates Microcapsule Release Kinetics and Mechanism during Storage, Stew Process and Oral Consumption

AbstractIn this paper, cardamom (CM) encapsulated alginate–whey protein concentrates microcapsule was fabricated using emulsification/internal gelation technique. Release profile was obtained at different conditions, including storage, stew processing and simulated mouth situations. Release kinetic was investigated by various kinetic models, and then diffusion coefficient was obtained for all conditions. Finally, release behaviors of CM through microcapsule were investigated via the agent‐based modeling in NetLogo platform. It was found that the release media temperature, pH and shear force were significantly affected by the release rate and diffusion coefficient. The CM release data fit well to the First‐order model, Korsmeyer–Peppas model and First‐order models at consumption, storage time and stew process conditions, respectively, with correlation coefficient values greater than 0.93. Our findings corroborated that classical Fickian diffusion is the main mechanism for CM release at all conditions. Results also showed that we can easily use designed agent‐based model for flavor release.Practical ApplicationsCardamom has antiviral, antispasmodic, analgesic, antibacterial, anti‐inflammatory, antioxidant and antifungal activities; it is used for flavoring, drug or perfume. Because the availability and stability of cardamom essential oils are affected by processing, storage and consumption condition it is important to encapsulate cardamom essential oil in order to increase the stability and limit the degradation. The ultimate purpose of this research is to investigate the CM release from microcapsule at the special product (especially black tea, sour tea, green tea, cowslip tea, etc.) during a stew process or drug delivery. In summary, this research suggested that this microcapsule can protect cardamom essential oil for a long time in aqueous phase; on the other hand, the better release of CM occurred at above temperatures.

Evaluation of alginate-whey protein microcapsules for intestinal delivery of lipophilic compounds in pigs.

In animal care and management, there is an increasing demand for convenient methods of oral delivery of bioactive compounds to specific segments of an animal's gastrointestinal tract. The objective of this study was to test the suitability of microcapsules made with alginate and whey proteins of two different sizes (250 and 800 µm; containing 72 and 76 g kg(-1) of carvacrol respectively) for intestinal delivery of carvacrol in pigs. Encapsulated carvacrol was completely released from the microcapsules after 5 h incubation in simulated intestinal fluids or 6 h in (ex vivo) ileal digesta, whereas release in simulated gastric fluid was minimal. Tests with growing pigs showed over 95% of unencapsulated carvacrol was absorbed or metabolized in the stomach and the duodenum. Encapsulation effectively minimized carvacrol absorption in the stomach (P < 0.05), and increased carvacrol recovery in the small intestine (P < 0.05). Encapsulated carvacrol was completely released from both small and large size capsules within the gastrointestinal tract of pigs. Larger size microcapsules showed a slower in vitro release and greater in vivo recovery of carvacrol in the small intestine (P < 0.05) than the smaller ones. This study indicates alginate-whey protein microencapsulation is a feasible approach for targeted oral delivery of hydrophobic compounds to pig intestines; increasing capsule size increased delivery of carvacrol to the end of the small intestine. © 2015 Her Majesty the Queen in Right of Canada Journal of the Science of Food and Agriculture © 2015 Society of Chemical Industry.