Encapsulated Oils Research Articles

Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety

This study investigated the functional properties of freeze-dried encapsulated Oliveria decumbens Vent. (OEO) and basil (BEO) essential oils (EOs) in maltodextrin/gum arabic coating solution (1:1). Nanoencapsulated EOs were evaluated in terms of size, polydispersity, encapsulation efficiency, morphology, antioxidant, and antibacterial activities (AOA and ABA), and sensory characteristics in vitro compared to the control. The TPC (30.43 to 32.41 mg GAE/g DW) and AOA (25.97 to 26.42 %) were determined in free and encapsulated OEO, and ABA was observed, which were higher than BEO. Both free and encapsulated OEO and BEO demonstrated significant ABA against various Gram-positive and Gram-negative bacteria, with MIC values ranging from 0.25 to 1.25 mg/mL and MBC values ranging from 1.00 to 3.00 mg/mL. In minced meat, both free and encapsulated oils effectively reduced bacterial counts during refrigerated storage, with log reductions ranging from 1.00 to 6.48 CFU/g. Additionally, the pH and thiobarbituric acid values in meat samples were better maintained with the addition of oils. Sensory analysis showed that the encapsulated oils effectively masked their natural flavor and aroma, making them suitable for incorporation into food. Finally, OEO and BEO nanocapsules can improve the standard and safety of meat products due to their antioxidant and antibacterial properties.

Production of yoghurts with the addition of microencapsulated cinnamon, garlic and cumin oil with corn oil

The active components in spice oil are easily degradable, which limits its application in the food industry. The volatile compounds of garlic oil, cinnamon oil and cumin oil were encapsulated with 20 % corn oil and incorporated into the yoghurt while maintaining the standard process. The chemical composition, microbiological analysis and sensory evaluation were conducted to identify the efficiency of incorporating encapsulated oils in yoghurt. The results implied that 20% corn oil has improved the stability of spice oil emulsions and the encapsulation efficiency of spice oil microcapsules. As can be seen from the data obtained, the emulsion of garlic oil, cinnamon oil and cumin oil produced a good outcome, indicating a reduction in the overall number of bacteria. The texture and solids content of the yoghurts were studied, and it was discovered that the solids and pH of the yoghurts were very minimally changed but the yoghurt’s stability was substantially improved. Garlic oil encapsulation has been discovered to be the most effective spice oil for suppressing viable bacteria and mold in yoghurt recipes due to the bioactive substance present there.

Evaluation of encapsulated anethole and carvone in lambs artificially- and naturally-infected with Haemonchus contortus

Molecules from natural sources, such as essential oils, have shown activity against parasites in vitro, but have not yet been explored extensively in vivo. Anethole and carvone (10% each), encapsulated with 80% of a solid matrix, referred to as EO (encapsulated oils), were tested in vivo in 2 experiments. In Experiment 1: Lambs were artificially infected with multidrug resistant Haemonchus contortus, or left uninfected, and treated (or not) with 50 mg/kg bw (body weight) of EO in a controlled environment. Thirty-two male lambs were kept in individual cages for a period of 45 days, after which animals were evaluated for parasitological, hematological, toxicological, and nutritional parameters. After 45 days of treatment, EO at 50 mg/kg bw provided a significant (P ≤ 0.05) reduction in fecal egg count (FEC). Although FEC was reduced, animals from both treatments had similar counts of total adult worms. The low FEC was caused probably by a significant reduction (P ≤ 0.05) in both male worm size and female fecundity. Dry matter intake of uninfected controls was significantly (P ≤ 0.05) reduced, although no toxicity was observed in treated animals. Thus, in Experiment 2, conducted for five months we used an EO dose of 20 mg/kg bw. Thirty-four weaned lambs, free of parasites, were divided in two groups and kept in collective pens. One group received EO at 20 mg/kg bw mixed with concentrate for 5 months and the other was kept as a control group (CTL). Parasitological and hematological parameters as well as body weight were evaluated. In the first 2.5 months, CTL and EO groups were confined, and both presented similar clinical parameters. Then, animals were allotted to graze on contaminated pastures to acquire natural infection for the next 2.5 months. The infection was patent after 25 days and both groups had similar decreases in weight gain, increases in FEC, and decreases in blood parameters. Coprocultures from CTL and EO groups established that parasite population was 90% Haemonchus sp. We concluded that the technology of encapsulation is safe and practical to deliver to lambs at the farm level and anethole and carvone at 50 mg/kg bw caused a significant decrease in FEC and, consequently, in pasture contamination by free living stages of H. contortus. However, EO at 20 mg/kg bw was not effective to prevent or treat sheep naturally-infected with gastrointestinal nematodes.

Stability and in vitro release behaviour of encapsulated omega fatty acid-rich oils in lentil protein isolate-based microcapsules

The objective of this study was to investigate the use of a lentil protein isolate-based microcapsule design as a platform for entrapping different types of omega fatty acid-rich oil (e.g. canola, fish and flaxseed oils) and to characterise differences in the physical properties (e.g. moisture content, water activity, colour, wettability, particle size, surface oil and entrapment efficiency), storage stability and in vitro release behaviour of the entrapped oils. All microcapsules displayed similar physical properties regardless of the core material. Free fatty acid content, peroxide value, 2-thiobarbituric acid reactive substances and accelerated oxidation test were investigated between the free and encapsulated oils to determine protective effects from microencapsulation and found the wall material provided the greatest protective effect to the fish oils relative to the others. Based on an in vitro release assay, it was proposed that different intrinsic properties of fatty acids (e.g. polarity, conformation, chain length and number of double bonds) led to different release properties under simulated conditions. For instance, more encapsulated canola oil (∼8.9%) was released within simulated gastric fluid, whereas more encapsulated fish oil (∼73.4%) was released within simulated gastrointestinal fluids. Overall, the capsule design used in this study could be potentially used as a universal platform to deliver more healthy oils.

Foundation of technology for obtaining encapsulated oils and prescription development of shells on their basis

The use of sodium alginate and implementation of its chemical potential in the oil encapsulation technology provides thermostable properties of the product shell, which expands the range of new types of oil and fat products with the given geometrical shape, improved consumer properties and extended shelf life. Stable production process of encapsulated oils is ensured by involving a third substance − white sugar into the prescription of an aqueous solution of sodium alginate. Scientific and technological substantiation of structured edible shells of dosed encapsulated oils is provided by the parameters of such systems, which determine the technological cycle of production and operation of special equipment for industrial production. The technology of shells of encapsulated oils, rational concentrations of prescription components are developed. Introduction of white sugar density regulator − at a concentration of 23.0 % into the shell-former solution is substantiated. This helped to determine the organoleptic and structural and mechanical properties E el =(10.0...21.5)×10 3 Pa. Determination of the technological properties of shells of encapsulated oils lays the basis for industrial production, allowing to extend the range of oil and fat raw materials, encapsulated fillers and expand the use of industrial encapsulated products in the catering industry.

THE STUDY OF INFLUENCE OF TECHNOLOGICAL FACTORS OF ENCAPSULATED OILS AND THEIR SHELL PRODUCTION USING SODIUM ALGINATE

The use of sodium alginate and realization of its chemical potential in technology of encapsulated oils provide thermostable properties of shell that widens the assortment of new types of oil-fat products with given geometric form and improved consumption properties, prolonged storage terms. The stable technological process of encapsulated oil production is provided by involvement of third substance – white sugar into recipe composition of sodium alginate water solution. Scientific-technical substantiation of the composition of structurized edible shells of dosed encapsulated oils is provided by the parameters of such systems that determine technological cycle of production and of the work of special equipment for its industry receiving. The technology of shells of encapsulated oils and rational concentrations of recipe components were elaborated. The introduction of density regulator –white sugar – in concentration 23,0 % into the composition of capsule-creating solution that allowed determine organoleptic and structural-mechanical parameters Efr = (10,0…21,5) × 103 Pа was substantiated. Determination of technological properties of the shell of encapsulated oils gives preconditions for the industrial production that allows widen the assortment of oil-fat raw material, encapsulated charging and widen the area of the use of industrial encapsulated product for culinary at institutions of restaurant economy.

Effect of natural antioxidants on the lipid oxidation of microencapsulated seed oil

Lipid oxidation was effectively prevented by natural antioxidants (NA) for surface free and encapsulated oils in microencapsulated seed oil (MESO) coated with dextrin and milk protein. Three kinds of NA were extracted from rosemary, broccoli sprout, and citrus, respectively. The antioxidant effect was significantly enhanced by the use of a mixture composed of 0.05% (w/w, oil based) rosemary, 1% broccoli sprout, and 1% citrus extract. The peroxide value (POV) of the total oil in the MESO was shown to lower to about 60 meq/kg even under the accelerated storage condition at 60 ± 1 °C for 30 days. The POV of total oil from MESO was 28.1 meq/kg in the presence of antioxidants, whereas the POV of the control sample without antioxidants reached 78.8 meq/kg. The present approach can find widespread use for preventing various microencapsulated seed oils from lipid oxidation.

Storage Stability of Phenolic-Fortified Avocado Oil Encapsulated Using Different Polymer Formulations and Co-extrusion Technology

This study compares the stability and phenolic contents of avocado oil fortified with phloridzin (at 300 ppm) and encapsulated with alginate or the combination of alginate and hydroxypropyl methylcellulose (HPMC) (at a ratio of 3:1), over a 90-day storage period at 37°C. The storage stability of unencapsulated avocado oil (control), and encapsulated oils without any added antioxidant, or with butylated hydroxytoluene (BHT) were also examined for comparison. Results of peroxide value, p-anisidine value, Totox value, free fatty acid and extractable phenolic content analyses suggest that the combined use of encapsulation and an antioxidant (BHT or phloridzin) were synergistically beneficial for improving the oxidative stability and suppressing hydrolytic rancidity of avocado oil at 37°C. Alginate alone was a better encapsulant for avocado oil than the combination of alginate and HPMC, which was supported by the results of optical and environmental scanning electron microscopy examinations which showed that alginate beads were bigger and stronger than alginate–HPMC beads. The finding that phloridzin was still significantly retained in the encapsulated oil after the 90-day storage indicated that the final encapsulated oil product possessed additional nutritional values derived from this phenolic antioxidant. Thus, both the encapsulant polymer matrix and the types of added antioxidant are ultimately important when using the antioxidant fortification and oil encapsulation approaches for tackling oil stability issues.

Thermal analyser and micro FT-IR/DSC system used to determine the protective ability of microencapsulated squid oil.

Squid oil was microencapsulated by spray drying method. Gelatin, sodium caseinate, maltodextrin were contained in spray drying formulation with or without lecithin and microcrystalline cellulose (Avicel). The thermal stability of the unencapsulated and encapsulated squid oils was determined by pressure differential scanning calorimetry (PDSC), Fourier transform infrared (FT-IR) microscopic photometer with DSC system and themogravimetric analysis (TGA). The results indicate that the above analytical apparatus is an easy and reliable method to investigate the samples and that the microcapsule prepared by spray-dried formulation with lecithin as an emulsifier and Avicel as a stabilizer exhibits more stable thermal stability and longer shelf-life.