Encapsulation Of Oil Research Articles

Improved colloidal and oxidative stability of krill oil using natural biopolymers via spray drying microencapsulation

AbstractKrill oil possesses strong antioxidant activity but has limited applications in the food industry due to its poor aqueous solubility, strong off‐flavours and susceptibility to oxidative degradation. This study was aimed to improve the colloidal and oxidative stability of krill oil via microencapsulation using spray drying. Whey protein isolate (WPI), maltodextrin (MD), carboxymethyl starch (CMS) and n‐octenylsuccinate starch (OSAS) were used as the microcapsule wall materials. The results showed that WPI+MD microcapsules had the optimum characterised properties compared to WPI+CMS and WPI+OSAS microcapsules. WPI+MD microcapsules possessed the highest encapsulation efficiency of 76.59%. The optimal air inlet temperature was 165°C, providing a high krill oil encapsulation efficiency and reducing concaveness on the microcapsule surfaces. Krill oil was distributed homogeneously inside the capsules and presented a good colloidal stability during an extended storage time. The antioxidant capacity against heat was simultaneously increased owing to the improved oxidative stability by microencapsulation. Consequently, this study provides useful guidelines for improving the stability and application of krill oil in the food industry.

Encapsulated lemon oil and metal nanoparticles in biopolymer for multifunctional finishing of cotton and wool fabrics

This study examined the utilization of different metal nanoparticles encapsulated in biopolymer material in the presence or absence of lemon oil to cellulosic and proteinic fabrics to obtain textile material with mosquito-repellent, fragrance, and antibacterial Properties. Encapsulation of lemon oil into the biopolymers was performed using the mechanical homogenizing mixing method. several treatments for textile materials using pad-dry-packing procedures were devolved in the presence or absence of metal nanoparticles. the natural polymers were used in various concentrations (3%, 5%, and 10%). For each polymer, varied concentrations with encapsulated oil were utilized. Different methods were used to investigate the finished textile materials in terms of their physical-mechanical characteristics. The treated fabrics with AgNPs (5%) encapsulated in gelatin biopolymer give higher antimicrobial activity; the treated fabrics with TiO2NPs (5%) encapsulated in pectin biopolymer give higher mosquito repellent activity; and the treated fabrics with ZnONPs (5%) encapsulated in gelatin biopolymer give higher UPF values. The physical and mechanical qualities of the treated textiles perform well when compared to untreated cloth.

Fabrication and study on dually modified starch embedded in alginate hydrogel as an encapsulation system for Satureja essential oil

This study aimed to investigate how the types and order of modifications influence the structure and physicochemical characteristics of modified porous starch. The work focuses on the encapsulation of essential oil in hydrophobic microcapsules embedded in sodium alginate hydrogels. FTIR spectra indicated successful esterification of starch with OSA. 1047:1022 cm−1 and 1022:995 cm−1 band ratios of FTIR spectra revealed increased crystallinity due to enzymatic modification, supported by XRD patterns. Porous-OSA (PO) starch had 1.5 times higher degree of substitution (DS) than OSA-porous (OP) starch, confirmed by the intense peak at 0.85 ppm in 1H NMR spectra. SEM images displayed larger particles and smaller pore diameter in OP compared to PO and porous starch, indicating amylolytic enzyme inhibition by OSA. Loading efficiency (LE) showed no significant difference between OP and PO microcapsules (≈70 %), both significantly higher other starch microcapsules. OP and PO microcapsules exhibited sustained release, with enhanced antibacterial activity. Alginate hydrogels preserved about 60 % antioxidant and 90 % antibacterial activities of SEO against 2 h of UV radiation. These findings suggest that the order of modification could not affect the functional properties of final microcapsules. Additionally, the importance of alginate hydrogels as the protective and second wall material was disclosed.

Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing

The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded capsules, and ii) capsule-fortified salad dressings were investigated. The highest encapsulation efficiency (EE > 83%) was achieved by the emulsion-based encapsulation methods (e.g., spray-drying and monoaxial EAPG), irrespective of the oil load. Nonetheless, monoaxially EAPG capsules were the most oxidized during storage due to their increased surface-to-volume ratio. On the contrary, non-emulsion-based coaxial EAPG resulted in low lipid oxidation after processing and subsequent storage. The oxidative stability of the capsule-fortified salad dressings correlated well with that of the encapsulates, with the dressing fortified with the coaxially EAPG capsules showing significantly lower levels of oxidation. Our results show that the fortification approach (e.g., emulsion or non-emulsion-based delivery systems) significantly influenced the oxidative stability of the enriched food matrix.

Eco-friendly management strategies of insect pests: long-term performance of rosemary essential oil encapsulated into chitosan and gum Arabic

ABSTRACT This study focused on encapsulation of Rosmarinus officinalis essential oil (EO) on chitosan and gum Arabic matrix in various ratios and with varying essential oil concentrations. Additionally, UV/VIS spectroscopy was used to determine cumulative-release profiles. The insecticidal activity was tested against Tribolium castaneum and Oryzaephilus surinamensis, both pests of stored products. In terms of encapsulation efficiency (EE%) and loading capacity (LC%), capsules had EE at 45.8% and LC at 2.31%. Furthermore, many minor compounds were lost after encapsulation, until identifying only 1,8-cineole, α-terpineol, and camphor after 60 d of storage. The fumigant tests demonstrated that encapsulated EO exhibited an effective control against insect pest during storage periods, namely, 30, 45, and 60 d with 99, 66, and 46% mortality for T. castaneum and 100, 84, 82% mortality for O. surinamensis.

Encapsulation of helichrysum oil with inclusion complex and investigation of antibacterial activities in cotton fabrics

PurposeThe aim of this study was to prepare antibacterial capsules and transfer them to cotton fabrics using the impregnation method.Design/methodology/approachFor this purpose, helichrysum oil was encapsulated by ß-cyclodextrin (ß-CD) using the kneading method at three different molar ratios. The products were then applied to 100% cotton fabric through the impregnation method.FindingsMorphological assessment showed that the inclusion complex had smooth surfaces and spherical shapes. Fourier transform infrared spectroscopy and differential scanning calorimeter analysis results confirmed the formation of the inclusion complex between ß-CD and the active agent at mole ratios of 1:1, 1:2 and 1:3 for helichrysum oil. According to the analyses, it was determined that the highest complexing rate was between 9.72% and 1:2 in capsules containing ß-CD:helichrysum oil and the sizes of particles which is 1:2 are determined to be between 2 and 25 µm. The presence of capsules on the fabrics was determined after 5 washing cycles. Antibacterial activity was evaluated against Staphylococcus aureus and Escherichia coli bacteria. The antibacterial analysis results showed that the inclusion complex provided a reduction of over 96% against both S. aureus and E. coli bacteria, and the fabrics exhibited antibacterial effects even after 5 washing cycles. The major constituents of the oil were decreased after 5 washes, but significant peaks were remained according to the gas chromatography analyses. These results indicate that helichrysum oil can be used for its antibacterial properties, and it has been observed that this activity continues up to 5 washes when transferred to the fabric in the form of an inclusion complex.Originality/valueAlthough helichrysum oil is widely used in cosmetics, there is a lack of studies on its application in textiles. Therefore, this study investigated the potential use of helichrysum oil, which has a wide range of applications, in textiles for its antibacterial properties through molecular encapsulation. The use of naturally sourced substances such as helichrysum oil in the textile industry can offer an environmental and sustainable alternative. This study can be considered as a step toward the development of innovative and naturally sourced antibacterial products in the textile industry.

Ethyl cellulose-based microcapsules of Citrus aurantifolia (Christm.) Swingle essential oil with an optimized emulsifier for antibacterial cosmetotextiles

Antibacterial microcapsules of Citrus aurantifolia (Christm.) Swingle essential oil (LOs) covered by ethyl cellulose biopolymer were prepared and applied to cotton fabric. The microencapsulation of the LOs was accomplished through a simple coacervation process, whereas the immobilization onto the cotton fabric was based on the pad dry method with citric acid as a binder. Optimization of the type and weight of the emulsifier was considered to result in the best properties of the microcapsules. Employing 1 g of tween-80, the best LO microcapsules were successfully obtained up to 46.7 ± 3.8% yield, with spherical morphology and a well-distributed size range of 0.5–2 μm. The oil content (OC) and encapsulation efficiency (EE) of the microcapsules were achieved at 95.4 ± 0.8% and 77.9 ± 6.6% correspondingly. According to Avrami's kinetic model, the release performance of the LOs microcapsules in 2 h was ruled by the first-order kinetic mechanism with the remaining LOs of 37.7%. The LO microcapsules were successfully immobilized onto cotton fabric with a % add-on of 20.1%. Upon a standard washing test, the attached LOs microcapsules demonstrated 5 cycles of resistance against normal washing, with a mass reduction of the microcapsules up to 52.2%. Further antibacterial assays showed that the cotton fabrics immobilized by the LOs microcapsules exhibited a high inhibition, especially towards Gram-negative bacteria E. coli and K. pneumoniae. Thus, it can be potentially developed for antibacterial functional textile.

Structural modification of poppy-pollen protein as a natural antioxidant, emulsifier and carrier in spray-drying of O/W-emulsion: Physicochemical and oxidative stabilization

This study was aimed to investigate the efficiency of poppy-pollen (PP) protein and peptides as carrier for spray-drying encapsulation of grape-seed oil (GSO). The composition of amino acids, functional properties and bioactivity (scavenging of DPPH, ABTS, OH, and nitric-oxide radicals, reducing power, total antioxidant, TBARS levels in O/W-emulsion, and chelation of Fe2+ and Cu2+ ions) of PP-protein were affected by the enzymolysis time. Partial enzymolysis (30 min) led to improved solubility, protein surface activity and increased physical stability of GSO/W emulsion (relative to creaming, aggregation and flocculation) during storage. Also, spray-dried emulsions with this type of carrier (H−30) had the highest production yield (~67 %), solubility (~92 %), flowability, encapsulation efficiency (~96 %), reconstitution ability (least size and EE changes), physical and oxidative stability. The evaluation of the chemical structures (FTIR) indicated the formation of hydrogen bonds between the cis-alkene groups of fatty acids and the hydroxyl groups of the amide A and B regions, as well as the trapping of oil in the carrier matrix. SEM images illustrated the effect of native protein carriers (particles with smooth, dents, and hollow surfaces with surface pores), partially (wrinkled and reservoir-type), and strongly (irregular structures, sticky and amorphous agglomerates) hydrolyzed peptides on the morphology of oily-particles. The results of this research indicate the usability of partially hydrolyzed poppy-pollen protein as a source of natural antioxidant, emulsifier, and carrier in the production, stabilization, and encapsulation of oxidation-sensitive bioactive components and emulsions.

Laurus nobilis essential oil nanoemulsion-infused chitosan: A safe and effective antifungal agent for masticatory preservation

The present study reports the first time investigation on encapsulation of Laurus nobilis essential oil into chitosan nanoemulsion (CS-Ne-LNEO) and assessment of its efficacy to inhibit fungal infestation and aflatoxin B1 (AFB1) contamination in stored masticatories food system. Gas chromatography mass spectrometry (GC-MS) analysis revealed m-Eugenol (46.23%) and D-Limonene (8.89%) as the most abundant components of LNEO. The CS-Ne-LNEO was physico-chemically characterized through scanning electron microscopy (SEM), fourier transform infrared spectroscopy (FTIR), and x-ray diffractometry (XRD) analyses. The CS-Ne-LNEO exhibited broad range of antifungal activity against food contaminating fungi including inhibition of toxigenic Aspergillus flavus (AF-LHP-PE-4) and AFB1 production at lower concentrations as compared to unencapsulated LNEO. The CS-Ne-LNEO caused impairment in ergosterol biosynthesis and enhancement in leakage of Ca2+, Mg2+, K+ ions and 260, 280 nm absorbing materials along with inhibition of methylglyoxal production suggesting the antifungal and antiaflatoxigenic mechanism of action. The DPPH antioxidant activity of CS-Ne-LNEO was noted with IC50 value of 0.004 µL/mL. In addition, the CS-Ne-LNEO caused complete protection of stored Phyllanthus emblica (model masticatories) fruit samples against fungal and AFB1 contamination without altering their sensory characteristics and exhibited high LD50 value (13,504 µL/Kg body weight) mammalian system. Overall, these results indicated that LNEO loaded chitosan nanoemulsion could be promoted as an eco-friendly preservative for complete protection of stored plant masticatories against fungal and AFB1 contamination.

Synthesis of Melaleuca alternifolia &Cinnamomum zeylanicum oil microcapsules using molecular inclusion technique

The co-precipitation method was used to create inclusion complexes between Melaleuca alternifolia and Cinnamomum zeylanicum oil and β-cyclodextrin with ratios of 1:7, 1:8, 1:9, 1:10 and 1:11(w/w). Research was done to evaluate the influence of ratio on the effectiveness of β-cyclodextrin's inclusion in entrappingoil volatiles. Microcapsules recovery, the surface and total extracted oils were all examined as part of complex's characterization. At a ratio of 1:11 between tea tree oil and β-cyclodextrin, the oil retention reached a maximum of 86.33% and highest oil encapsulation efficiency of 85.71% was achieved. In case of Cinnamon bark oil microcapsules, at ratio 1:11, total oil retention of 87.55% and oil encapsulation efficiency of 85.05% was achieved. Optical microscopy was also used to determine the structure of the microcapsules.

Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology.

Echium oil (EO) contains substantial amounts of omega-3 fatty acids, which are important because of their benefits to human health. However, they are prone to oxidation. The aim of this study was to obtain the optimum conditions of microencapsulation of EO using spray drying by applying the response surface methodology (RSM). Central composite circumscribed design (CCC) was employed with a ratio of maltodextrin (MD):EmCap modified starch (MS) (80-90%, w/w), oil concentration (15-25%, w/w), and homogenization speed (5-15 × 103 rpm) as independent variables affecting droplet size (μm) and viscosity (Pa·s), which were chosen as responses for the emulsification process. The results revealed that the emulsion conditions containing MD:MS (89.7%:10.3%, w/w), oil concentration of (16.0%), and homogenization speed at (14.8 × 103 rpm) were found to be the optimum conditions. Furthermore, for encapsulation, CCC was employed with inlet temperature of 140-180 °C, air flow of 20-30%, and pump rates of 15-25% as independent variables. Total yield (%) and encapsulation efficiency (%) were chosen as responses for the encapsulation process. On the other hand, optimum conditions for encapsulation were as follows: inlet temperature of 140 °C, airflow rate of (30%) 0.439 m3/h, pump rate of (15%) 4.5 mL/min with respect to selected responses.

Encapsulation of lemongrass essential oil into cassava starch fibers for application as antifungal agents in bread

This study aimed to inhibit fungal spoilage in bread by applying cassava starch fibers loaded with lemongrass essential oil (LEO). Cassava starch was extracted and measured for amylose content, and the LEO was extracted and characterized for chemical composition. The starch-LEO polymeric solution was prepared at various LEO concentrations (0, 20, 30, and 40%, v/w) and evaluated for rheological parameters. The fibers were produced by electrospinning and evaluated for morphology, size distribution, FTIR spectra, thermogravimetric properties, contact angle with water, mechanical properties, antioxidant activity against DPPH, OH, and NO radicals, and in vitro and in situ antifungal activities in bread against Penicillium crustosum and Aspergillus flavus. The amylose content of cassava starch was 27.3%, and LEO showed citral as the major compound (β-citral and α-citral). Incorporating LEO into the polymeric solutions did not affect the viscosity, and the fibers displayed homogeneous and continuous morphologies with mean diameters ranging from 460 to 577 nm. The FTIR spectra of the fibers showed characteristic bands of their constituents (starch and LEO). The fibers presented high thermal stability and antioxidant activity, and low contact angle with water and tensile strength. The in vitro assays revealed that LEO had inhibitory and fungicidal effects, and starch-LEO fibers only had an inhibitory effect. For the in situ assays, the treatments were applied as two systems directly in the bread dough and as membranes in active bread packages. The fibers with 40% LEO showed great antifungal activity (for both systems), reducing the fungi count compared to the other treatments (control, free LEO, and 0% LEO fibers) applied over the storage period analyzed (0, 5, and 10 days). Therefore, the cassava starch-LEO fibers are a promising antifungal agent to replace synthetic additives applied to the food matrix and as active packaging for bread.

Encapsulation of thyme and cinnamon essential oils in porous corn starch: particle size, microstructure, and antimicrobial properties

Encapsulation of thyme and cinnamon essential oils in porous corn starch: particle size, microstructure, and antimicrobial properties

Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles

Rising health concerns and the diet-health link drive demand for healthier foods, prompting meat manufacturers to reformulate traditional products. These manufacturers have reduced fat content to enhance nutritional quality, which is essential for maintaining desired product features. As a result, numerous strategies have emerged over recent decades to decrease fat and enhance the lipid profiles of meat products. Among these strategies, using hydrocolloids, emulsification, encapsulation, or gelation of oils to produce fat substitutes stands out. Using gels allows fat replacers with characteristics similar to animal fat (similar rheological, physical, or appearance properties) but with a much healthier lipid profile (by incorporating highly unsaturated oils). Therefore, this manuscript aims to comprehensively describe the main fat replacers used to prepare meat products. In addition, an in-depth review of the latest studies (2022−2023) that use novel gels to reform meat products has been made, indicating in each case the implications that the reformulation produces at a physicochemical, nutritional, and sensory level. Given the reported results, it seems clear that the strategy of using bigels or emulgels is very promising and allows obtaining nutritionally highly improved meat products without affecting their sensory or physicochemical properties. However, the best conditions to obtain a novel gel suitable for use as a fat substitute for each meat product still need to be studied and correctly defined. Moreover, these advancements can pave the way for more extensive studies on using novel gel techniques in other food industries, expanding their applicability and leading to healthier consumer options across various food categories.

Whey protein aggregates‐alginate composite gel for astaxanthin‐chia oil encapsulation

AbstractChia oil (rich in omega‐3 fatty acids) and astaxanthin are associated with various benefits for human health. However, their low solubility and poor stability reduce their direct use as bioactive compounds. Its encapsulation within the appropriate material can be a solution in this case. This work evaluated the effect of whey protein aggregates (WPA) on the storage stability of chia oil‐astaxanthin blends encapsulated in alginate gel beads. Bead characteristics and the stability of encapsulated bioactive compounds stored at 25°C for 30 days were evaluated. High values of encapsulation efficiency (>85%) were observed in the cases studied. The addition of WPA affected some characteristics of the beads and improved the stability of the bioactive compounds compared to pure alginate beads. After 30 days of storage, higher preservation of astaxanthin and lower content of lipid oxidation products were observed in beads with WPA compared to alginate beads.

Menhaden fish oil encapsulation by spray drying process: influence of different biopolymer materials, inlet air temperature and emulsion ratios

AbstractBACKGROUNDIncorporating fish oils into commonly consumed foods is an emerging technique for increasing the daily intake of omega‐3 fatty acid. However, the high vulnerability of fish oil towards oxidative deterioration reduces shelf life stability. Microencapsulation by spray drying with different combinations of biopolymers and other parameters may provide a solution by preventing further oxidation of fish oil and permitting its delivery to food items. This study emphasised the influence of developed biopolymer materials (maltodextrin, maltodextrin + gum arabic, maltodextrin + starch, maltodextrin + whey protein isolates and maltodextrin + sodium caseinate) for emulsion formulation, inlet air temperature (160, 170, 180, 190 and 200 °C) and emulsion ratios (15, 20, 25, 30 and 35%) on the physicochemical properties of powdered menhaden fish oil by spray drying technique.RESULTSMicroencapsulated menhaden fish oil was evaluated for its moisture content, size distribution, microcapsule efficiency, peroxide value, free fatty acid, acid value and morphological structure. It was observed that the coating materials of maltodextrin + whey protein isolates gave the lowest moisture content and peroxide value of 4.410% and 4.031 mEq kg−1, respectively. The morphological images showed a smooth surface with no cracks and minimal shrinkage, indicating lower permeability to gases and effectively protecting the oil against deterioration.CONCLUSIONThe spray drying procedure using maltodextrin + whey protein isolates at an inlet air temperature 190 °C and emulsion ratio of 30% successfully produced fish oil microcapsules with improved properties. © 2023 Society of Chemical Industry (SCI).

Improvement of in vitro antimicrobial and antifungal activities of peppermint essential oil conjugated with chitosan and promising antiviral properties

The emergence of antimicrobial resistance has necessitate the new approaches. The peppermint (Mentha piperita L.) (PEO) oil is known for its antimicrobial and antifungal activities. However, the employing of it in practial applications is troublesome because of the sensitivity to the environmental conditions. Thus, it was immolized into chitosan to eliminate the difficulties in its use and increase its activity. It was observed that the immobilization of the PEO into the chitosan (PEO@Chitosan) influenced the biological activities resulting in less minimum Minimum Inhibitory Concentration (MIC) values in addition to protecting the essential oil by the chitosan as environment-friendly biomaterial. The determined MIC values of the target product (PEO@Chitosan) are between 0.001-0.95 mg/mL for the studied bacterial strains and 0.006-0.36 mg/mL for the studied fungi isolates, which led us to consider them as new therapeutic alternative. In vitro antiviral studies gave us that even if the encapsulation of the essential oil into the chitosan made the prepared product still promising as acandidate for the antiviral therapy treatment.

Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules

The blending of surfactants might change the properties of alginate-based oil encapsulation preparations. Herein, the effects of Tween series (Tween 20, 40, 60, and 80) blending on the fish oil-encapsulated sodium alginate dispersions and calcium alginate capsules were studied. The results suggested Tween 80 showed better emulsifying properties than Span 80 for the alginate/surfactant emulsions. All the Tween series induced higher creaming stability than the sodium alginate-stabilized dispersion. Tween series blending did not change the sizes, decreased the water contents, and induced similar particle-like protrusions of calcium alginate capsules. Loading capacity and encapsulation efficiency of fish oil were dependent on the hydrophilic heads and fatty acid moieties of the Tween series. Tween series blending could increase the fish oil oxidative stability of the capsules. In the in vitro digestion process, Tween with saturated fatty acid moieties increased the free fatty acid release percentages. This work provided potential innovative processing technologies for improving the biological potency of fish oil.

Optimization of the Spray-Drying Encapsulation of Sea Buckthorn Berry Oil.

The aim of this study was to evaluate the effect of spray-drying parameters on the physicochemical properties of encapsulated sea buckthorn berry oil. Different carriers (gum arabic, β-cyclodextrin, and their mixture (1:1, w/w)), inlet air temperatures (120, 150, and 180 °C), and carrier-to-oil ratios (2, 3, and 4, w/w) were evaluated. The obtained powders were characterized in terms of the product yield (36.79-64.60%), encapsulation efficiency (73.08-93.18%), moisture content (0.23-3.70%), hygroscopicity (1.5-7.06 g/100 g), solubility (19.55-74.70%), bulk density (0.25-0.44 g/L), total carotenoid content (mg/100 g dm), and antioxidant capacity (871.83-1454.39 μmol TE/100 g dm). All physicochemical properties were significantly affected by the carrier-to-oil ratio and inlet air temperature. Higher carrier-to-oil ratios increased the product yield, encapsulation efficiency, solubility, and bulk density and decreased the powder hygroscopicity. Elevating the drying temperatures during spray drying also increased the product yield, encapsulation efficiency, and solubility, while it decreased the powder moisture content, total carotenoid content, and antioxidant capacity. Based on the physicochemical properties, the use of β-cyclodextrin as a carrier, a drying temperature of 120 °C, and a carrier-to-oil ratio of 4 were selected as optimal conditions for the production of sea buckthorn berry oil powder. The obtained powder is a valuable material for a wide range of applications in the food and nutraceutical industries.

Preparation and evaluation of w/o/w-type emulsions for encapsulation of citronella essential oil by inverse ionic gelation

Preparation and evaluation of w/o/w-type emulsions for encapsulation of citronella essential oil by inverse ionic gelation