Encapsulation Of Bioactive Compounds Research Articles

Extraction and encapsulation of bioactive compounds: A review

AbstractThe purposes of this article are to address the different bioactive compounds present in plant matrices, emphasizing the importance in choosing the extraction method in the yield and quality of extracted compounds, using techniques to determine antioxidant activity. As well as to expose the main mathematical models used in the kinetic study for process optimization and the influence of encapsulation on the conservation of bioactive compounds. Bioactive compounds are chemical molecules that have medicinal properties, acting in the prevention of diseases. The wide variety of bioactive compounds present in plants determines their characteristics, and the different combinations of these phytochemicals confer the particularities of each matrix. The extraction of compounds is extremely important, due to their industrial applications, being widely used in the production of food, supplements, cosmetics, and medicines, as ingredients or additives of these products. It was observed that new technologies are able to improve extraction efficiency obtaining higher yields and antioxidant activity than conventional methods. To obtain the extraction mechanism, aiming at optimizing time, several empirical kinetic models are used. The employability of mathematical models helps in the kinetic extraction profile, verifying the extraction profile of antioxidant compounds. Among these models, Hyperbolic was the one that best adapted to the studies performed. Then, for the preservation of the bioactive compounds obtained in the extraction process, encapsulation is carried out. This process prevents the degradation of compounds caused by external conditions such as light, heat, humidity, and increase in desirable properties, decreasing the evaporation of trapped active agents.

Encapsulation of Bioactive Compounds for Food and Agricultural Applications.

This review presents an updated scenario of findings and evolutions of encapsulation of bioactive compounds for food and agricultural applications. Many polymers have been reported as encapsulated agents, such as sodium alginate, gum Arabic, chitosan, cellulose and carboxymethylcellulose, pectin, Shellac, xanthan gum, zein, pullulan, maltodextrin, whey protein, galactomannan, modified starch, polycaprolactone, and sodium caseinate. The main encapsulation methods investigated in the study include both physical and chemical ones, such as freeze-drying, spray-drying, extrusion, coacervation, complexation, and supercritical anti-solvent drying. Consequently, in the food area, bioactive peptides, vitamins, essential oils, caffeine, plant extracts, fatty acids, flavonoids, carotenoids, and terpenes are the main compounds encapsulated. In the agricultural area, essential oils, lipids, phytotoxins, medicines, vaccines, hemoglobin, and microbial metabolites are the main compounds encapsulated. Most scientific investigations have one or more objectives, such as to improve the stability of formulated systems, increase the release time, retain and protect active properties, reduce lipid oxidation, maintain organoleptic properties, and present bioactivities even in extreme thermal, radiation, and pH conditions. Considering the increasing worldwide interest for biomolecules in modern and sustainable agriculture, encapsulation can be efficient for the formulation of biofungicides, biopesticides, bioherbicides, and biofertilizers. With this review, it is inferred that the current scenario indicates evolutions in the production methods by increasing the scales and the techno-economic feasibilities. The Technology Readiness Level (TRL) for most of the encapsulation methods is going beyond TRL 6, in which the knowledge gathered allows for having a functional prototype or a representative model of the encapsulation technologies presented in this review.

Encapsulation and release kinetics of polyphenols and p-coumaric acid extracted from Phyllostachys makinoi by ultrasonic-pretreatment autoclaving

The encapsulation and release kinetics of polyphenols and p-coumaric acid (p-CA) extracted from dried Phyllostachys makinoi powder (DPM) by ultrasonic-pretreatment autoclaving were investigated. Various extraction modes were compared, and the mode of ultrasonic pretreatment (40 kHz/300 W) at 60 °C for 60 min followed by autoclaving (120 °C) for 20 min using water was favorable to give 314.0 μg/g-DPM of p-CA and 4.18 mg-GAE/g-DPM of total phenolic content, which were used for encapsulation. With ultrasonic mixing (120 kHz/300 W) at 30 °C for 20 min, the encapsulation efficiency of polyphenols and loading efficiency of p-CA for beads of alginate mixed with chitosan (DCH) were 96.1% and 69.8%, respectively, which were all higher than those for beads of alginate (ALG) and alginate coated with chitosan (SCH). The release kinetics of polyphenols and p-CA in water, simulated gastric fluid, and simulated intestinal fluid showed that DCH beads at 30 °C had higher level of delaying release of polyphenol and p-CA than ALG. The power law model (Korsmeyer-Peppas model) was successfully applied to describe the release kinetics. This study developed the effective methods for extraction of polyphenols and p-coumaric acid from P. makinoi and encapsulation of bioactive compounds by alginate and chitosan.

Nutraceuticals and Food-Grade Lipid Nanoparticles: From Natural Sources to a Circular Bioeconomy Approach.

Nutraceuticals have gained increasing attention over the last years due to their potential value as therapeutic compounds formulated from natural sources. For instance, there is a wide range of literature about the cardioprotective properties of omega-3 lipids and the antioxidant value of some phenolic compounds, which are related to antitumoral activity. However, the value of nutraceuticals can be limited by their instability under gastric pH and intestinal fluids, their low solubility and absorption. That is why encapsulation is a crucial step in nutraceutical design. In fact, pharmaceutical nanotechnology improves nutraceutical stability and bioavailability through the design and production of efficient nanoparticles (NPs). Lipid nanoparticles protect the bioactive compounds from light and external damage, including the gastric and intestinal conditions, providing a retarded delivery in the target area and guaranteeing the expected therapeutic effect of the nutraceutical. This review will focus on the key aspects of the encapsulation of bioactive compounds into lipid nanoparticles, exploring the pharmaceutical production methods available for the synthesis of NPs containing nutraceuticals. Moreover, the most common nutraceuticals will be discussed, considering the bioactive compounds, their natural source and the described biological properties.

Antiglycation, antioxidant and cytotoxicity activities of crude extract of Turnera ulmifolia L. before and after microencapsulation process

Turnera ulmifolia L. is used in folk medicine and it is known to have anti-hyperglycemic effect on the organism in order to reduce complications in diabetic patients. Glycation process is directly related to oxidative stress, acting as an important endogenous source, inducing the production of free radicals, and thus increasing the production of reactive oxygen species. The encapsulation technology on natural compounds can minimize and even mitigate the risk of loss of biological activity in order to maintain their activities against oxidative stress and glycation. The present study aimed to evaluate the antiglycation and antioxidant activities of T. ulmifolia extract before and after encapsulation and cytotoxicity of the crude extract. This study presents important information about the biological activities, highlighting antioxidant and antiglycation potential and no cytotoxicity of Turnera ulmifolia crude extract, a species of genus Turnera that has been poorly studied. T. ulmifolia crude extract presented flavonoids as main active compounds. The results showed a promising activity in scavenging free and peroxyl radicals, chelating iron ions and inhibiting BSA glycation. In addition, this study showed the possible encapsulation of bioactive compounds using maltodextrin as wall material.

The type of gum arabic affects interactions with soluble pea protein in complex coacervation

Complex coacervation is an encapsulation process involving two oppositely charged biopolymers. Since different compositions of gum arabic may affect its interaction with protein, we studied the complex coacervation of two types of gum arabic (GA) (Acacia senegal-GA1 and Acacia seyal-GA2) with soluble pea protein (SPP) through Zeta potential, turbidity, morphology, the secondary structure of SPP, UV/vis absorbance and thermodynamic parameters. The maximum formation of coacervates occurred at SPP:GA 3:1 (w/w) and pH 3.5–4.0 with changes in the secondary structure of SPP. GA1 combination resulted in higher binding constant, implying a stronger affinity between SPP and GA1. Entropy of 0.7 and 0.5 kJ/mol.K, and enthalpy of −151 and −95.5 kJ/mol were obtained for SPP:GA1 and SPP:GA2. The complex coacervation was spontaneous as proved by the negative values of the Gibbs free energy. GA1 resulted in stronger interactions with SPP, offering new alternatives for encapsulation of bioactive compounds.

Encapsulation of bioactive compounds extracted from Cucurbita moschata pumpkin waste: The multi-objective optimization study

AIM Artificial neural network (ANN) development to find optimal carriers (pea protein-P, maltodextrin-M, and inulin-I) mixture for encapsulation of pumpkin waste bioactives (β-carotene and phenolics). METHODS Freeze-drying encapsulation and encapsulates characterisation in terms of bioactives contents and encapsulation efficiencies, water activity, hygroscopicity, densities, flowability, cohesiveness, particle size (laser diffraction), solubility, color (CIELab), morphological (SEM), stability and release properties. RESULTS Optimal encapsulates, OE-T (with highest total bioactives contents; P, M, and I of 53.9, 46.1, and 0%w/w) and OE-EE (with highest bioactives encapsulation efficiencies; P, M, and I of 45.5, 32.0, and 22.5%w/w) had particle diameters of 94.561 ± 1.341µm and 90.206 ± 0.571µm, span of 1.777 ± 0.094 and 1.588 ± 0.089, highest release at pH 7.4 of phenolics of 71.03%w/w after 72h and 66.22%w/w after 48h, and β-carotene of 43.67%w/w after 8h and 48.62%w/w after 6h, respectively. CONCLUSION ANN model for prediction of encapsulates’ preparation, showed good anticipation properties (with gained determination coefficients of 1.000).

Optimization of Multiple W1/O/W2 Emulsions Processing for Suitable Stability and Encapsulation Efficiency.

Double emulsions are a type of multiple emulsions, which can be defined as a multicompartmentalized system where the droplets are dispersed into the continuous phase containing other emulsions. Although double food-grade emulsions have been manufactured, there is a lack of scientific background related to the influence of different processing conditions. This work analyses the influence of processing variables in (W1/O/W2) double emulsions: passes through the valve homogenizer, pressure applied, lipophilic emulsifier concentration, the ratio between the continuous phase (W2) and the primary emulsion (W1/O), and the incorporation of xanthan gum (XG) as a stabilizer. The results obtained show that these emulsions can be obtained after selecting suitable processing conditions, making them easily scalable in industrial processes. In terms of droplet size distribution, the input of higher energy to the system (20 MPa) during emulsification processing led to emulsions with smaller droplet sizes (D3,2). However, more monodispersed emulsions were achieved when the lowest pressure (5 MPa) was used. As for the number of passes, the optimal (emulsions more monodispersed and smaller droplet sizes) was found around 2–3 passes, regardless of the valve homogenizer pressure. However, emulsions processed at 20 MPa involved lower encapsulation efficiency (EE) than emulsions processed at 5 MPa (87.3 ± 2.3 vs. 96.1 ± 1.8, respectively). The addition of XG led to more structured emulsions, and consequently, their kinetic stability increased. The results obtained indicated that a correct formulation of these W1/O/W2 double emulsions allowed the optimal encapsulation of both hydrophilic and lipophilic bioactive compounds. Thus, the development of food matrices, in the form of multiple emulsions, would allow the encapsulation of bioactive compounds, which would result in the development of novelty food products.

Extraction and encapsulation of bioactive compounds from olive mill pomace: influence of loading content on the physicochemical and structural properties of microparticles

Extraction and encapsulation of bioactive compounds from olive mill pomace: influence of loading content on the physicochemical and structural properties of microparticles

Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple

This study discusses on the tailoring of cinnamon oil emulsion-based gelatin edible films that can encapsulate, protect and release bioactive compounds in food packaging applications. The effect of this cinnamon oil film for shelf-life extension and storage stabilities of wax apples (Syzygium samarangense L.) was evaluated over 12-day storage at refrigerated temperature (5 °C). Emulsion of cinnamon oil and surfactant at different ratios of 70:30 (ME1), 60:40 (ME2) and 50:50 (ME3) was incorporated into the films and the interactions between the emulsion and polymeric structure in films were analysed through physical, morphological and functional properties. The cinnamon oil emulsion-based gelatin films with a ratio of 70:30 exhibited significant increase in mechanical, water barrier, antioxidant activity and thermal stability. The increase in antioxidant activity of cinnamon oil films revealed that encapsulation of cinnamon oil in gelatin matrix better retains the bioactive compounds for food packaging applications. Cinnamon oil emulsion-based films significantly lowered the weight loss of wax apples (12.43%) compared to the control (unwrapped) wax apples (26.40%). Interestingly, this research indicates that encapsulation of bioactive compounds is governed by the ratio of oil to surfactant mixture in emulsion. It was proved that the film microemulsion with the 70:30 ratio of oil to surfactant (FME 70) have better overall performances as compared to the control (gelatin films) due to hydrogen and hydrophobic interactions with protein network of gelatin. In conclusion, cinnamon oil emulsion-based films could enhance and modify the functionality of protein-based films creating a biodegradable, sustainable and cost-effective food packaging materials.

Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization

The “millifluidic” technique could be considered as a novel approach for encapsulation of bioactive compounds and has a promising perspective in the field of food engineering or pharmaceutical science. In this study, we aim to optimize the encapsulation of cinnamon essential oil (CEO) by droplet-based millifluidic technique with four responses: encapsulation efficiency (EE), loading capacity (LC), sphericity factor (SF) and size of calcium-alginate millicapsules. The effects of alginate concentration (20–30 g/L), flow rate of alginate (1–1.6 mL/min), and flow rate of CEO (0.6–0.8 mL/min) were considered by a Box-Behnken design. The best concentration of chitosan as a coating layer on the optimized samples was selected based on the Young modulus of millicapsules. The regression models showed the significant effect (p < 0.05) of the three variables on the characteristics of millicapsules. The optimal millicapsules with 3.58 ± 0.23 mm diameter and 0.96 ± 0.01 S F showed 98.96 ± 1.2% and 70.14 ± 1.8% EE and LC, respectively. SEM images exhibited a rough external surface which changed to a rigid and smooth surface through the chitosan coating. The results of DSC and FTIR tests demonstrated the CEO entrapment in the millicapsules without any chemical interaction with the encapsulant materials. The disarray of crystallinity structure in XRD patterns revealed the successful encapsulation of CEO in the millicapsules. The non-Fickian case II in the mouth and small intestine and anomalous transport in the stomach were the main release mechanisms in the coated millicapsules. The release profile of CEO also fitted well with Ritger-Peppas model.

Formation and properties of starch-palmitic acid complex nanoparticles and their influence on Pickering emulsions

The starch-palmitic acid complex nanoparticles were prepared by Cyperus esculentus starch with enzymatic hydrolysis for different times and then complexed with palmitic acid. The FACE and 13C CP/MAS NMR analysis showed that there were more amylose molecules formed and complexed with palmitic acid when starch was treated by enzymatic hydrolysis for 4 h. With the enzymatic hydrolysis time increasing from 0 h to 4 h, the mean size of starch-palmitic acid complex nanoparticles increased from 500 ± 38.83 nm to 567.2 ± 22.32 nm, the size distribution became more uniform, and the crystallinity increased from 14.99% to 47.72%. The starch-palmitic acid complex nanoparticles could be used as a kind of stabilizers to stabilize Pickering emulsions. Rheological properties and storage stability of Pickering emulsions indicted that starch-palmitic acid complex nanoparticles can better stabilize. The starch-palmitic acid complex nanoparticles could be used as stabilizer of Pickering emulsion and encapsulation of bioactive compounds.

Valorization of spent coffee grounds: Encapsulation of bioactive compounds by different drying methods

In the present study, dryings by foam mat, foam mat freeze-drying, spray-drying and freeze-drying were proposed to microencapsulate bioactive compounds extracted from espresso spent coffee. Albumin, maltodextrin and gum arabic were used as wall materials, and the dried product was characterized and compared. The foams produced were dried in a tunnel dryer at different temperatures and air velocities. The drying time ranged from 200 to 450 min, and shorter drying times were obtained for the highest temperatures. For all drying methods, dried products with good physicochemical properties and high levels of phenolic and antioxidant compounds were obtained. The foam mat resulted in samples with higher moisture content and bulk density. On the other hand, freeze-dried samples had greater hygroscopicity and shorter wettability times. Spray-dried samples were lighter (highest value of parameter L*). The encapsulation efficiency values were between 66.46% and 88.01%, with the lowest values obtained for the foam mat.

Encapsulated bioactive compounds from a winemaking byproduct for its application as functional ingredient in yogurt

Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies we have seen that it has antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is proposed for its application in yogurt as a potential functional food. Spray drying encapsulation was carried out using a tabletop spray dryer (inlet air temperature: 100-140°C, Flow: 600 L/h). The encapsulation efficiency was higher for the encapsulant without hydrolysis (29.7%). Total polyphenol content was determined by Folin-Ciocalteau, and the antioxidant capacity by ABTS and ORAC-FL, obtaining a polyphenols content and antioxidant capacity increase with the addition of extract:encapsulant (1:1) (p&lt;0.05). The microparticles were incorporated into the yogurt, characterizing it by color, and observing a significant increase (p&lt;0.05) of antioxidant capacity by ORAC-FL. In conclusion, spray drying is a suitable methodology for encapsulating Tannat grape skin extract for its application in yogurts as a natural colorant and antioxidant ingredient.

Encapsulation of Bioactive Compounds in Turnip Juice and Investigation of the Possibilities of Their Use in Probiotic Food Production

Encapsulation of Bioactive Compounds in Turnip Juice and Investigation of the Possibilities of Their Use in Probiotic Food Production

Investigation on brewer's spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels

Brewer's spent yeast (BSY) Saccharomyces cerevisiae has been explored as a bio-vehicle for the encapsulation of bioactive compounds and as a delivery system. The main objectives of this work were to encapsulate carotenoids from pumpkin peel extract using BSY as an encapsulating agent and to evaluate the influence of ultrasound treatment on the carotenoid incorporation, stability and release. The powders produced by atomization of the suspension of BSY in the extract from pumpkin peels showed physical and microbiological stability during storage, presenting low values of water activity (<0.406), moisture content (<7.0%) and hygroscopicity (<6.8 g per 100 g), characteristics of greatest importance for powder formulations. Regarding the chemical stability of the incorporated carotenoids, there was a decline in carotenoid content in the first 30 days (p ≤ 0.01), although stabilization was achieved up to the 75th day. The best retention of carotenoids (273.3 μg g-1 of particles) was obtained by applying ultrasound treatment before atomization, which probably led to the adsorption of carotenoids onto yeasts. Ultrasound also showed a positive effect on the color protection of powders during storage and on the protection of compounds under simulated gastrointestinal digestion. BSY released the carotenoids gradually during the digestion and higher carotenoid release occurred in the intestinal phase with bioaccessibility values of 26.9 and 30.3%. Yeasts are a suitable carrier material and show promising characteristics for technological application.

Polymorphic transitions of V-type amylose upon hydration and dehydration

In the current study, V6, V7 and V8 amyloses were prepared, their crystalline polymorphic transitions upon hydration at different moisture conditions examined by wide-angle X-ray diffraction (XRD), and the relative degrees of crystallinity calculated. Upon the formation of V7 or V8 crystals, the XRD peaks shifted to lower Bragg angles as compared to V6h due to the expansion of the amylose helices. Conditioning at 75% equilibrium relative humidity (ERH) transformed V6a and V7 amyloses to the V6h pattern. Long-term vapor hydration at 100% ERH or total hydration by immersion in water transformed all V-type XRD patterns to the B-type with decreased degrees of crystallinity. Upon dehydration by ethanol wash, the relative crystallinities of all V-type amyloses were increased, while the crystalline patterns remained mostly unchanged. Such explicit study of polymorphic transitions revealed by XRD can help establish optimal conditions for the encapsulation of bioactive compounds with V-type amyloses and provide insights for novel food product developments.

Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods.

Preparation and stability characterization of soybean protein isolate/sodium alginate complexes-based nanoemulsions using high-pressure homogenization

Effects of sodium alginate (SA) and homogenization on the physicochemical properties of soybean protein isolate (SPI)-based nanoemulsions (NEs) were investigated. Results showed that SPI-based NEs added with 0.02%–0.06% (w/v) SA exhibited lesser mean particle size (<300 nm) and polydispersity index (<0.27), and greater absolute ζ-potential value (>33 mV) than the 0.08% or 0.10% SA-added SPI-based NEs. Moreover, high-pressure homogenization and addition of 0.02%–0.06% (w/v) SA relatively better enhanced SPI-based NEs’ thermal stability, and storage stability. According to the changes in ζ-potential value and the characteristic infrared absorption peaks, SA can also combine with positive charges of SPI by electrostatic interactions under neutral conditions. Therefore, the combination of SA addition and homogenization has a potential to be used to stabilize SPI-based NEs, providing a promising method to develop innovative ingredients for the processing of food emulsions or materials for the encapsulation of bioactive compounds.

A Prospective Review on the Encapsulation of Bioactive Compounds

A Prospective Review on the Encapsulation of Bioactive Compounds