Encapsulation Of Oil Research Articles

Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties

ABSTRACT Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freeze-drying, is a promising solution. This study, which explores the impact of different maltodextrin concentrations on the physical and chemical properties of encapsulated Jack Bean protein concentrate, has the potential to advance food technology and nutrition significantly. The methodology involved descriptive analysis and the addition of maltodextrin at three distinct concentrations: 10%, 20%, and 30% (w/w), relative to the weight of the ingredients. Meanwhile, the parameters investigated included protein content, yield, total solids, water and oil absorption, encapsulation effectiveness, and microstructure, which were studied using Scanning Electron Microscopy (SEM). The results revealed that the concentration of maltodextrin significantly influenced the encapsulation process. The protein content, water absorption, oil absorption, porosity, and encapsulation efficiency reached their peak at a maltodextrin concentration of 10%, with values of 27.26 ± 0.18%, 2.20 ± 0.05 g/g, 2.15 ± 0.02 ml/g, 0.52 ± 0.5%, and 73.19 ± 0.3%, respectively. Conversely, a 30% concentration of maltodextrin led to an increase in the yield to 61.33 ± 0.35% and the total solids to 92.52 ± 0.13%. The freeze-drying process resulted in non-uniform shapes in the microstructure in all treatments.

Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique

The oil from the heterotroph Schizochytrium is a rich source of n-3 PUFA, particularly DHA, and therefore highly susceptible to oxidation. The present work reports the first application of coaxial prilling for the protection of this oil through microencapsulation. After process optimization, core-shell microparticles were produced with calcium or zinc alginate at different concentrations. Encapsulates were analyzed in their tocopherol and PUFA content. Prilling lowered the earlier but had little effect on the latter. Microcapsules coated with calcium alginate (1 % and 1.75 %) had higher oil load and encapsulation efficiency and were therefore submitted to in vitro digestion together with a simulated meal. Digesta were also analyzed with HPLC-qTOF and 1H NMR and compared to undigested encapsulates. While 1 % calcium shell granted lower oil release and protection from oxidation in the simulated gastrointestinal tract, chromatographic and spectroscopic data of digesta showed higher presence of lipid digestion products.

Techniques and applications to encapsulation of copaiba essential oil: a literature review

Techniques and applications to encapsulation of copaiba essential oil: a literature review

Encapsulation of Cinnamon and Thyme Essential Oils in γ-Cyclodextrin: Studies on Tribology and Rheology of Diluted Emulsions and Morphologies of Encapsulates

Encapsulation of Cinnamon and Thyme Essential Oils in γ-Cyclodextrin: Studies on Tribology and Rheology of Diluted Emulsions and Morphologies of Encapsulates

Development of Zanthoxylum bungeanum essential oil Pickering emulsions using potato protein-chitosan nanoparticles and its application in mandarin preservation

This study aimed to develop Pickering emulsions for the encapsulation of Zanthoxylum bungeanum essential oil (ZBEO) using potato protein-chitosan composite nanoparticles (PCCNs). The sustained release properties of ZBEO, antifungal efficacy, and preservation effects of formulated ZBEO-Pickering emulsions (ZBEO-PEs) on mandarins were evaluated. Particle size, zeta potential, emulsifying activity (EAI), and emulsifying stability (ESI) analysis showed that PCCNs prepared with the potato protein to chitosan mass ratio of 10:3 provided optimal emulsification and stabilization. Techniques such as differential scanning calorimetry (DSC), X-ray diffraction (XRD) and Fourier-transform infrared spectroscopy (FT-IR) demonstrated that chitosan introduction increased the wettability of potato protein through electrostatic, hydrogen bonding, and hydrophobic interactions. ZBEO-PEs formulated with 3.0 % PCCNs and an oil fraction of 0.40 showed best encapsulation efficiency, storage stability and sustained release. Confocal laser scanning microscopy confirmed the adsorption of PCCNs, forming dense interface layers on the surface of oil droplets, thereby enhancing the stability of ZBEO-PEs. In vitro experiments demonstrated enhanced antifungal activity of ZBEO-PEs against Penicillium italicum and Penicillium digitatum. Additionally, storage experiments indicated that ZBEO-PEs coatings effectively controlled postharvest decay caused by Penicillium spp. in mandarins. Overall, the findings suggest that PCCNs are highly efficient emulsifiers for ZBEO Pickering emulsions, underscoring their potential as preservative coatings for mandarins.

Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil

Herein, the complex coacervation of low methoxy pectin (LMP) with three types of gelatins was explored to encapsulate fish oil. The fish oil@gelatin-LMP complex coacervates with good precipitation separation could be obtained at low gelatin concentrations (Fish gelatin, FG: 10–80 mg/mL; porcine skin gelatin, PSG: 10–40 mg/mL; bovine skin gelatin, BSG: 10–80 mg/mL), high gelatin: fish oil mass ratios (4:1–1:1), appropriate gelatin: LMP mass ratios (3:1–12:1 for FG and PSG, 6:1 for BSG), and appropriate pH (FG: 4.90–5.50; PSG: 4.80–5.40; BSG: 4.10–4.50). FG induced similar loading ability, lower encapsulation ability, and comparable peroxide values to the mammalian gelatins. FG induced higher or similar free fatty acid released percentages to mammalian gelatins in the in vitro gastrointestinal model at low gelatin concentrations (10–40 mg/mL). These results provided useful information to understand the protein-polysaccharide complex coacervation to encapsulate oil-based bioactive substances.

Encapsulation of Citrus sinensis essential oil and R-limonene in lipid nanocarriers: A potential strategy for the treatment of leishmaniasis

Leishmaniases, a group of neglected tropical diseases caused by an intracellular parasite of the genus Leishmania, have significant impacts on global health. Current treatment options are limited due to drug resistance, toxicity, and high cost. This study aimed to develop nanostructured lipid carriers (NLCs) for delivering Citrus sinensis essential oil (CSEO) and its main constituent, R-limonene, against leishmaniasis. The influence of surface-modified NLCs using chitosan was also examined. The NLCs were prepared using a warm microemulsion method, and surface modification with chitosan was achieved through electrostatic interaction. These nanocarriers were characterized by differential scanning calorimetry (DSC), X-ray diffraction (XRD), transmission electron microscopy, and dynamic light scattering (DLS). In vitro cytotoxicity was assessed in L929 and RAW 264.7 cells, and leishmanicidal activity was evaluated against promastigote and amastigote forms. The NLCs were spherical, with particle sizes ranging from 97.9 nm to 111.3 nm. Chitosan-coated NLCs had a positive surface charge, with zeta potential values ranging from 45.8 mV to 59.0 mV. Exposure of L929 cells to NLCs resulted in over 70 % cell viability. Conversely, surface modification significantly reduced the viability of promastigotes (93 %) compared to free compounds. Moreover, chitosan-coated NLCs presented a better IC50 against the amastigote forms than uncoated NLCs. Taken together, these findings demonstrate the feasibility of using NLCs to overcome the limitations of current leishmaniasis treatments, warranting further research.

Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective.

The objective of this research was to explore the viability of pea protein as a substitute for gelatin in the complex coacervation process, with a specific focus on understanding the impact of incorporating an emulsifier into this process. The study involved the preparation of samples with varying polymer mixing ratios (1:1, 1:2, and 2:1) and emulsifier content. As core substances, black pepper and juniper essential oils were utilized, dissolved beforehand in grape seed oil or soybean oil, to minimize the loss of volatile compounds. In total, 24 distinct samples were created, subjected to freeze-drying to produce powder, and then assessed for their physicochemical properties. Results revealed the significant impact of emulsifier addition on microcapsule parameters. Powders lacking emulsifiers exhibited higher water solubility (57.10%-81.41%) compared to those with emulsifiers (24.64%-40.13%). Moreover, the emulsifier significantly decreased thermal stability (e.g., without emulsifier, Ton=137.21°C; with emulsifier, Ton=41.55°C) and adversely impacted encapsulation efficiency (highest efficiency achieved: 67%; with emulsifier: 21%).

Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs

Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs

Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix

The physicochemical properties and oxidative stability of encapsulated fish oil in a matrix formed by the reaction of crude de-oiled soy lecithin and dextrose following a Maillard reaction path were investigated. The effects of sugar content in formula (4, 8 %) and temperature (25 °C, 80 °C, and 100 °C) on the moisture content, water activity, encapsulation efficiency (EE), and oxidative stability were studied. Oxidative stability was measured over a 90-day testing period at 25 °C. Samples achieved an encapsulation efficiency in the range 50–70 %, low moisture content (<1 %), and low water activity (<0.7). After 90 days of storage, the encapsulated fish oil samples remained within the rancidity limits defined by the peroxide and p-anisidine values, whereas unprotected/free fish oil (control) significantly exceeded those limits. Samples prepared at 100 °C showed the greatest encapsulation efficiency and oxidative stability among the treatments (p < 0.05). The presence of Maillard Reaction Products (MRP) in the encapsulating material was also assessed.

Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation

This study aimed to encapsulate Hass avocado (Persea americana Mill. cv. Hass) oil through complex coacervation using a gelatin:sodium alginate (NaAlg) mixture and assess the physicochemical properties of the resulting encapsulates. Turbidity, z-potential, and efficiency analyses indicated that the optimal conditions for oil encapsulation were a pH value of 4.0 and a gelatin:NaAlg solids ratio of 3:1. Coacervates formed with lower concentrations of solids exhibited superior morphologies compared to those obtained with higher concentrations. Encapsulation yield ranged from 34.7 to 86.8%, and the encapsulation efficiency ranged between 57.4 and 92.2%. Furthermore, the samples demonstrated low water activity (ranging from 0.01 to 0.36) and moisture content (2.18–9.25%), showcasing the high microbiological stability of the powder. Overall, the encapsulates displayed low hygroscopicity (<15%), suggesting enhanced technological stability for the product over time. Additionally, they exhibited good thermal stability, with degradation initiation temperatures surpassing 190 °C. This study highlights the technological potential of complex coacervation as a method to encapsulate Hass avocado oil. This approach offers a promising and viable alternative to use this material in various industrial applications.

Nanoemulsion of Amber rice bran oil (Oryza sativa L.), characterization and properties

A nanoemulsion of Iraqi Amber rice bran oil (NARBO) was prepared using an ultrasonic method. The nanoemulsions: NE1, NE2, and NE3 were formulated using an emulsifier (Tween 80 and sodium caseinate) in a ratio of 1:1 and at a concentration of (1.5, 2, 2.5%), and were examined to ensure their stability and physicochemical properties. All nanoemulsions carried a negative charge for zeta potential ranging between -31.51 and -18.52, with the highest value recorded in NE1 on day 7. The negative zeta potential increased on day 7 for all prepared nanoemulsions. and concerning droplet size, it ranged (from 89.4 to 144.2 nm), and the smallest size was recorded in NE3. Increasing the emulsifier concentration resulted in decreased droplet sizes. All nanoemulsions had good droplet size distribution, with a Polydispersity Index of less than 0.3. FE-SEM images revealed that the nanoemulsion droplets were spherical, uniformly distributed, and well-coated at all emulsifier concentrations. Viscosity values ranged between (3.5 to 6.2 cP) and increased with the concentration of emulsifier. From the results of the stability test, it can be concluded that NE3 was the most stable during the period studied, as the lipid index (CI) remained zero until the seventh day. The highest value of oil encapsulation efficiency (EE) (97.60%) was recorded in NE3. These results showed that a stable nanoemulsion was successfully prepared from Iraqi amber rice bran oil, which could represent a promising solution for improving the stability and bioavailability of the oil and the active and effective compounds it contains.

Essential Oil Nanoemulsions-A New Strategy to Extend the Shelf Life of Smoothies.

Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.

Raspberry-liked Pickering emulsions based inulin microparticles for enhanced antibacterial performance of essential oils

Pickering emulsions seem to be an effective strategy for encapsulation and stabilization of essential oils. In this work, a novel raspberry-liked Pickering emulsion (RPE) loading Mosla chinensis ‘Jiangxiangru’ essential oil (MJO) was successfully engineered by using ethyl lauroyl arginate (ELA) decorated nanosilica (ELA-NS) as particles emulsifier. And the ELA-NS-stabilized MJO Pickering emulsion (MJO-RPE) was further prepared into inulin-based microparticles (MJO-RPE-IMP) by spray-drying, using inulin as matrix formers. The concentration of ELA-NS could affect the formation and stabilization of MJO-RPE, and the colloidal behavior of ELA-NS could be modulated at the interfaces with concentration of ELA, thus providing unique role on stabilization of MJO-RPE. The results indicated that the MJO-RPE stabilized ELA-NS with 2 % NS modified by 0.1 % ELA had long-term stability. MJO-RPE exhibited a raspberry-liked morphology on the surface, attributed to ELA-NS covered in the droplet surface. The inulin-based matrix formers could effectively prevent MJO-RPE from agglomeration or destruction during spray-drying, and 100 % concentration of inulin based microparticles formed large composite particles with high loading capacity (98.54 ± 1.11 %) and exhibited superior thermal stability and redispersibility of MJO-RPE. The MJO-RPE exhibited strong antibacterial efficacy against Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Pseudomonas aeruginosa (P. aeruginosa), owing to the adhesion to bacterial membrane dependent on the raspberry-liked surface of MJO-RPE, whose minimum inhibitory concentration (MIC) of the above three bacteria were (0.3, 0.45, and 1.2 μL/mL), respectively, lower than those (0.45, 0.6 and 1.2 μL/mL) of MJO. Therefore, the Pickering emulsion composite microparticles seemed to be a promising strategy for enhancing the stability and antibacterial activity of MJO.

Optimization of Production Parameters for Fabrication of Gum Arabic/Whey Protein-Based Walnut Oil Loaded Nanoparticles and Their Characterization.

The encapsulation of fatty acids, including walnut oil, within complexes is a promising strategy to address challenges, for instance, low water solubility and susceptibility to oxidation while incorporating these oils into food products. Additionally, encapsulation can effectively mask undesirable odor and flavor. The current study focuses on the optimization of walnut oil nanoparticles (WON) using complexes fabricated from gum arabic and whey protein by applying a response surface methodology. The impact of three different independent variables were determined, such as surfactant mixture (33-66%), walnut oil (5-25%), and sonication time (60-300 s), under three distinct desired conditions (low, medium, and high) on four different responses, i.e., particle size, polydispersity index (PDI), moisture level, and encapsulation efficiency (EE). The findings of the present study indicate that the point prediction-based WON resulted in significantly low particle size (82.94 nm), PDI (0.19), moisture content (3.49%), and high EE (77.26%). Fourier transform infrared spectroscopy (FTIR) study demonstrated the successful encapsulation of walnut oil and wall material into nanocapsules. Differential scanning calorimetry (DSC) verified the improved thermal stability property of WON after incorporation, and scanning electron microscopy (SEM) indicated that the WON had relatively fragile and smooth surfaces, along with the presence of few porous structures. The recorded experimental data from the existing study showed that the developed formulation of WON was potentially useful as a value-added ingredient for food industries.

Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: A comparative analysis of various microencapsulation techniques

This work aimed to enhance hemp seed oil encapsulation within a hemp seed protein-alginate complex by optimizing parameters in the solution-enhanced dispersion process, employing supercritical carbon dioxide (SEDS) without reliance on organic solvents or elevated temperatures. By response surface methodology (RSM), the microencapsulation efficacy (MEE), particle size (PS) and peroxide value (PV) was determined with respect to three parameters; temperature (°C), pressure (bar) and feed flow rate (mL/min). The optimum conditions were predicted at temperature (40 °C), pressure (150 bar) and feed flow rate (2 mL/min) to offer an MEE of 89.47%, PS of 7.81 μm and PV of 2.91 (meq/kg oil). In addition, the SEDS method was compared with spray- and freeze-drying for encapsulating hemp seed oil. The findings demonstrated SEDS' superiority, exhibiting exceptional attributes such as the highest MEE, smallest PS and the production of spherical, smooth microcapsules. This highlights its effectiveness in comparison to spray- and freeze-drying methods.

Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release

Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release

Fish oil-loaded multicore submillimeter-sized capsules prepared with monoaxial electrospraying, chitosan-tripolyphosphate ionotropic gelation, and Tween blending

In order to load fish oil for potential encapsulation of fat-soluble functional active substances, fish oil-loaded multicore submillimeter-sized capsules were prepared with a combination method of three strategies (monoaxial electrospraying, chitosan-tripolyphosphate ionotropic gelation, and Tween blending). The chitosan-tripolyphosphate/Tween (20, 40, 60, and 80) capsules had smaller and evener fish oil cores than the chitosan-tripolyphosphate capsules, which resulted from that Tween addition induced smaller and evener fish oil droplets in the emulsions. Tween addition decreased the water contents from 56.6 % to 35.0 %–43.4 %, increased the loading capacities from 10.4 % to 12.7 %–17.2 %, and increased encapsulation efficiencies from 97.4 % to 97.8 %–99.1 %. In addition, Tween addition also decreased the highest peroxide values from 417 meq/kg oil to 173–262 meq/kg oil. These properties' changes might result from the structural differences between the chitosan-tripolyphosphate and chitosan-tripolyphosphate/Tween capsules. All the results suggested that the obtained chitosan-tripolyphosphate/Tween capsules are promising carriers for fish oil encapsulation. This work also provided useful knowledge to understand the preparation, structural, and physicochemical properties of the chitosan-tripolyphosphate capsules.

Encapsulation of Fennel Essential Oil in Calcium Alginate Microbeads via Electrostatic Extrusion

Fennel essential oil (EO) is well known for its biological activities and wide potential for use in the food, cosmetic, and pharmaceutical industries, where the main challenge is to achieve higher stability of EO. This study aimed to evaluate the potential of electrostatic extrusion for encapsulation of fennel EO by examining the effects of alginate (1%, 1.5%, and 2%) and whey protein (0%, 0.75%, and 1.5%) concentrations and drying methods on the encapsulation efficiency, loading capacity, bead characteristics, and swelling behavior of the produced fennel EO microbeads. Results revealed that electrostatic extrusion proved to be effective for encapsulating fennel EO, with whey protein addition enhancing the examined characteristics of the obtained microbeads. Freeze-drying exhibited superior performance compared to air-drying. Optimal encapsulation efficiency (51.95%) and loading capacity (78.28%) were achieved by using 1.5% alginate and 0.75% whey protein, followed by freeze-drying. GC-MS analysis revealed no differences in the qualitative aspect of the encapsulated and initial EO, with the encapsulated EO retaining 58.95% of volatile compounds. This study highlighted the potential of electrostatic extrusion using alginate and whey protein as a promising technique for fennel EO encapsulation while also emphasizing the need for further exploration into varied carrier materials and process parameters to optimize the encapsulation process and enhance product quality.

Encapsulation of Apium graveolens essential oil into chitosan nanobiopolymer for protection of stored rice against Fusarium verticillioides and fumonisins contamination

The present investigation entails the encapsulation of Apium graveolens essential oil into chitosan nanobiopolymer (AGEO-Ne) and assessment of its efficacy against Fusarium verticillioides contamination and fumonisins biosynthesis in stored rice (Oryza sativa L.) samples. The AGEO was encapsulated through ionic gelation process and characterized by scanning electron microscopy (SEM), Dynamic light scattering (DLS), X-ray diffractometry (XRD), and Fourier transform infrared spectroscopy (FTIR) analyses. The AGEO exhibited bi-phasic delivery pattern from chitosan matrix. The AGEO caused complete inhibition of F. verticillioides growth at 1.2 μL/mL, while fumonisin B1 (FB1) and B2 (FB2) biosynthesis at 1.2 and 1.0 μL/mL, respectively. On the other hand, nanoencapsulated AGEO (AGEO-Ne) exhibited improved efficacy, caused complete inhibition of fungal growth at 0.8 μL/mL, and FB1 and FB2 production at 0.8 and 0.6 μL/mL, respectively. AGEO-Ne caused 100 % inhibition of ergosterol synthesis at 0.8 μL/mL and exhibited greater efflux of Ca2+, Mg2+, K+ ions (18.99, 21.63, and 25.38 mg/L) as well as 260 and 280 nm absorbing materials from exposed fungal cells. The in silico interaction of granyl acetate and linalyl acetate with FUM 21 protein validated the molecular mechanism for inhibition of FB1 and FB2 biosynthesis. Further, improvement in antioxidant activity of AGEO-Ne was observed after encapsulation with IC50 values of 12.08 and 6.40 μL/mL against DPPH and ABTS radicals, respectively. During in situ investigation, AGEO caused 82.09 and 86.32 % protection of rice against F. verticillioides contamination in inoculated and uninoculated rice samples, respectively, while AGEO-Ne exhibited 100 % protection of fumigated rice samples against F. verticillioides proliferation as well as FB1 and FB2 contamination. The AGEO-Ne also caused better retardation of lipid peroxidation (41.35 and 37.52 μM/g FW malondialdehyde in inoculated and uninoculated treatment) and acceptable organoleptic properties in rice samples, which strengthen its application as plant based novel preservative in food and agricultural industries.