Spray-drying Microencapsulation Research Articles

Microencapsulation and controlled release of Bacillus clausii through a novel non-digestible carbohydrate formulation as revolutionizing probiotic delivery

Probiotics have gained significant attention in recent years due to the growing awareness of physical health and well-being. However, maintaining high concentrations of probiotics throughout the product's shelf life and during the gastrointestinal tract is crucial for ensuring their health-promoting effects. After determining an optimal formulation through a fractional factorial model, this study optimizes probiotic Bacillus Clausii delivery through spray-drying microencapsulation using a novel maltodextrin-alginate-inulin (MDX-ALG-IN) formulation (optimized ratio: 7:2:1). Notably, this formulation exclusively comprises non-digestible carbohydrates, marking a novel approach in probiotic encapsulation. Achieving a high Product Yield (51.06 %) and Encapsulation Efficiency (80.53 %), the study employed SEM for morphological analysis, revealing an irregular form and extensive surface in dentations characteristic of maltodextrin involvement. With a low moisture content of 3.02 % (±0.23 %) and 90.52 % solubility, the powder displayed exceptional properties. Probiotic viability remained robust, surviving up to 60 % even after 180 days at 4 °C, 25 °C, and 37 °C. Thermal characterization unveiled microcapsule resilience, exhibiting a glass transition temperature (Tg) at 138.61 °C and a melting point of 177.28 °C. The study systematically addresses crucial aspects of microencapsulation, including formulation optimization, morphological characteristics, and powder properties. Notably, the MDX-ALG-IN microcapsules demonstrated stability in simulated gastrointestinal conditions, indicating potential application for supplements and complex food matrices. In summary, this research contributes to microencapsulation understanding, emphasizing the MDX-ALG-IN formulation's efficacy in preserving probiotic viability across production stages and simulated digestive processes.

Effect of different concentrations of thermoprotectant on microencapsulation of Lactobacillus rhamnosus GG by spray-drying, and its effect on physicochemical properties and viability

Lactobacillus rhamnosus GG (LGG) is an acceptable probiotic strain that can live and grow at a gastrointestinal acidic pH and on a bile-rich medium. The influence of spray-drying microencapsulation of LGG on the physicochemical parameters and survivability was investigated in the present work. LGG was spray-dried with three different maltodextrin concentrations (6, 12, and 18% w/v). The inlet and outlet air temperatures of the spray-dryer were kept at 170 ± 5°C and 75 ± 5°C, respectively. The physicochemical parameters (moisture content (wet basis), water activity, and colour), viability (colony forming unit/g), and simulated gastrointestinal digestion were all investigated. Only 18% MD was selected on the basis of moisture content and log CFU/g. The total soluble solids (TSS) of 16.28 ± 0.93 °Brix were obtained using 18% MD. The end product had a moisture content of 5.40 ± 0.20%, and a water activity of 0.32 ± 0.02 aw, which were acceptable. The L*, a*, and b* of the final product were 95.14 ± 0.19, -2.33 ± 0.02, and 7.17 ± 0.13, respectively. The spray-dried powder had final probiotic viability of around 108 CFU/g. Based on the study, maltodextrin at 18% (w/v) concentration can be considered as an ideal formulation with acceptable powder characteristics for shielding probiotic microorganisms from harmful conditions of spray-drying.

Development of Spray Dried Spirulina Protein-Berry Pomace Polyphenol Particles to Attenuate Pollution-Induced Skin Damage: A Convergent Food-Beauty Approach.

Spray drying (SD) microencapsulation of phytochemicals from berry pomaces with Spirulina protein (SP) was incorporated into a cosmeceutical topical formulation to mitigate pollution skin damage. Initially, microparticles produced with SP and polyphenols recovered from fruit pomaces (elderberry SP-EB and muscadine grape SP-MG) were characterized regarding physicochemical and phytochemical content (polyphenol load, carotenoid and phycocyanin contents and antioxidant activity). SP had low total phenolic content (7.43 ± 0.23 mg GAE/g DW), but complexation with elderberry or muscadine grape pomaces polyphenols led to a substantial increase (27.63 ± 1.15 SP-EB and 111.0 ± 2.6 mg GAE/g DW SP-MG). SP-MG particles had higher anthocyanin (26.87 ± 1.25 mg/g) and proanthocyanidin (9.02 ± 0.74 mg/g) contents compared to SP-EB particles. SP-MG were prioritized to prepare a topical gel to attenuate skin oxinflammatory markers and prevent skin barrier disruption using ex vivo human biopsies exposed to diesel engine exhaust (DEE). The immunofluorescence results showed increased oxidative protein damage and inflammation associated with impaired skin barrier function after DEE exposure while topical application of gel formulated with SP-MG mitigated these effects. Overall, this study demonstrated that protein-polyphenol complexation is a synergistic strategy to stabilize and deliver residual fruit/algae phytoactives into cosmeceutical products for skin health applications.

Spray-drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant-based protein sources.

The performance of buckwheat protein (BK) and chia seed protein (CP) as drying carriers for the microencapsulation of polyphenols extracted from blackcurrant pomace and cocoa powder was investigated. Four experimental groups were evaluated (BK-BC: blackcurrant pomace extract with buckwheat protein; CP-BC: blackcurrant pomace extract with chia:pea protein blend; BK-CC: cocoa extract with buckwheat protein; and CP-CC: cocoa extract with chia:pea protein blend) to determine physicochemical attributes, phytochemical content, antioxidant activity, and polyphenol in vitro bioaccessibility. Nonconventional, underexploited protein sources such as chia/pea protein blend and buckwheat protein efficiently produced functional microparticles with attractive color and texture, low hygroscopicity (<20% increase in moisture content when exposed to 86% relative humidity for 1week), solubility above 50% at pH 7 and 10, and uniform particle size (29<D4,3 <56µm). Besides this, the protein-polyphenol microparticles concentrated and protected health-relevant polyphenol content. Anthocyanins were detected in blackcurrant treatments (around 20mg cyanidin-3-O-glucoside equivalents/g), while proanthocyanidins (PAC) were the most prevalent polyphenols in cocoa treatments (>100mg PAC B2/g). Monomers were the main class of PAC in both BK-CC and CP-CC treatments. All protein-polyphenol treatments reduced both reactive oxygen species and nitric oxide production in lipopolysaccharide-activated cells (p<0.05). The polyphenol recovery index was high (>70%) for both oral and gastric phases, and BK-derived groups had better bioaccessibility index compared to BC or CC alone (noncomplexed). This research provided a framework for delivery of high-value ingredients to attend to an emerging market centered on protein-rich, clean label plant-based food products. PRACTICAL APPLICATION: Practical Application: The protein-polyphenol complexation is a robust method to produce phytochemical-rich food ingredients for the food industry with enhanced physicochemical, sensory, and bioaccessibility performance. In this study, we investigated practical aspects regarding the production and quality of protein-polyphenol particles, such as the spray-drying efficiency, phytochemical content, physicochemical attributes, antioxidant activity, and polyphenol bioaccessibility. This study unveils the potential of underexplored buckwheat and chia seeds (alone or combined with pea protein) as encapsulation carriers for fruit polyphenols to diversify the protein options available for products directed to the wellness market.

Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum.

Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Maltodextrin and tara gum were used to obtain microencapsulates A, and modified native potato starch and tara gum were used for microencapsulates B. High values of phenolic compounds, flavonoids, and antioxidant capacity were obtained in microcapsules A and B, and the results obtained in terms of encapsulation efficiency, yield, hygroscopicity, solubility, moisture, Aw, bulk density, and color were typical of the spray-drying process. On the other hand, spherical and elliptical microparticles of sizes between 7.83 and 53.7 µm with light and medium stability were observed. Thermogravimetric properties were similar in both microencapsulates; total organic carbon, SEM-EDS, and FTIR analyses corroborated the encapsulation. X-ray diffractogram exhibited amorphous structures, and the release kinetics of phenolic compounds presented high values from 8.13 to 12.58 mg GAE/g between 7 and 13 h. Finally, modified potato starch is a better encapsulant than maltodextrin because it has better core protection and controlled release of the encapsulated bioactive compounds.

Microencapsulation of Yerba mate extract: The efficacy of polysaccharide/protein hydrocolloids on physical, microstructural, functional, and antioxidant properties

Effects of hydrolyzed whey protein concentrate (WPC) and its combination with polysaccharides as wall material in spray-drying microencapsulation of Yerba mate extract (YME) have not been investigated yet. Therefore, it is hypothesized that the surface-active properties of WPC or WPC-hydrolysate may improve different properties of spray-dried microcapsules (such as physicochemical, structural, functional and morphological properties) compared to neat MD and GA. Thus, the objective of current study was to produce microcapsules loaded with YME by different carrier combinations. Effect of maltodextrin (MD), maltodextrin-gum Arabic (MD-GA), maltodextrin-whey protein concentrate (MD-WPC), and maltodextrin-hydrolyzed WPC (MD-HWPC) as encapsulating hydrocolloids was studied on physicochemical, functional, structural, antioxidant and morphological characteristics of the spray-dried YME. The type of carrier significantly affected spray dying yield. Enzymatic hydrolysis by improving the surface activity of WPC increased its efficiency as a carrier and produced particles with high production yield (about 68 %) and excellent physical, functional, hygroscopicity and flowability indices. Chemical structure characterization by FTIR indicated the placement of phenolic compounds of the extract in the carrier matrix. FE-SEM study showed that the microcapsules produced with polysaccharide-based carriers were completely wrinkled, whereas, the surface morphology of particles was improved when protein-based carriers were applied. Among the produced samples, the highest amount of TPC (3.26 mg GAE/mL), inhibition of DPPH (76.4 %), ABTS (88.1 %) and hydroxyl (78.1 %) free radicals were related to microencapsulated extract with MD-HWPC. The results of this research can be used to stabilize plant extracts and produce powders with appropriate physicochemical properties and biological activity.

Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics

Soy polysaccharide is a new source of hydrocolloids that demonstrated some unique functions, such as improving the emulsifying property of proteins. Citral is an essential oil that shows promise as an alternative to antibiotics for livestock such as chickens. However, lack of effective delivery methods has limited its application in livestock production. The objectives of this study were to develop and characterize, in vitro and in vivo, a citral product encapsulated with a soy protein-soy polysaccharide Maillard reaction product (SPPMP) through spray drying technology. During initial formulation screenings, SPPMP significantly outperformed the physical mixture of soy protein and soy polysaccharide (SPP). A formulation comprising 10.4% SPPMP and 13% citral was selected for further evaluation. When tested in the simulated gastrointestinal system, the SPPMP-microparticles retained over 75% of citral after the gastric phase and released the citral completely during the intestinal phase. The release of citral from the SPPMP- and SPP-microparticles in the simulated gastrointestinal system followed the zero-order kinetics at the early phase (0–180 min), and a first order non-linear BoxLucasl kinetics at the later phase (>180 min). The release kinetic parameters were significantly better for SPPMP-microparticles compared to SPP-microparticles (p < 0.05). When tested in vivo, a threefold increase in citral concertation was detected in the intestinal digesta obtained from chickens fed with SPPMP-microparticles compared to chickens fed with non-encapsulated citral. Good long-term stability of citral in SPPMP-microparticles was observed. The current study demonstrates that SPPMP is a suitable encapsulation wall material for intestinal delivery of citral and potentially other similar hydrophobic compounds.

Comparative analysis of spray-drying microencapsulation of Lacticaseibacillus casei in synbiotic legume-based beverages

This study investigated the effect of three carrier agents, viz. maltodextrin (MD), gum acacia (GA), and xanthan gum (XG), on three synbiotic legume-based beverages subjected to optimized spray-drying conditions. Several characteristics of the encapsulated synbiotic powders were evaluated, including moisture content, bulk, and tapped density, dissolution encapsulation efficiency, flow properties, particle density, porosity, color, and powder yield. The survivability of probiotic bacteria Lacticaseibacillus casei ATCC 335 was also observed under gastric acid, bile salts, and simulated gastrointestinal tract. The results showed that while the higher powder yield (11–23%) was shown by MD-coated beverage powders, GA-coated beverage powders showed better encapsulation efficiency (79.9–89.3%) as well as lower moisture content values (<5%). Moreover, among all the samples, GA-coated kidney bean beverage (KB) powder showed the maximum probiotic survivability (>7 log CFU/mL) in the case of gastrointestinal simulation and under gastric acid and bile juice. The scanning electron microscopy also showed the desirable particle morphology and formation of microcapsules preserving the probiotic activity. The thermal properties of GA-coated KB powder showed the peak degradation temperature as 143.44 °C, which suggested the use of appropriate drying temperatures for making stable encapsulated synbiotic powders. Thus, GA-coated KB powder holds the potential to be used as a functional food with synbiotic properties along with acceptable powder characteristics and maximum probiotic survivability.

Fabrication and spray-drying microencapsulation of vitamin C-loaded W1/O/W2 emulsions: Influence of gel polymers in the internal water phase on encapsulation efficiency, reconstituted stability, and controlled release properties

Water-in-oil-in-water (W1/O/W2) emulsions represent promising multilayer encapsulation systems for protecting hydrophilic nutraceutical and pharmaceutical components. However, the strong leakage of hydrophilic components from W1 to W2 limits the practical applications of these emulsions. The purpose of this study was to investigate the influence of gel polymers present in W1 on the performance characteristics of W1/O/W2 emulsions and their derived microencapsulated powders. Herein, cationic polymer chitosan and nonionic polymer hydroxypropylmethylcellulose (HPMC) were used as gelling agents in W1 to produce vitamin C (VitC)-loaded W1/O/W2 emulsions and the corresponding spray-dried microcapsules. A sample containing low viscosity chitosan possessed the highest encapsulation efficiency (91.9%), and its derived microcapsules exhibited an almost completely reconstituted microstructure and high encapsulation stability (80.8%) after rehydration. In contrast, two formulations containing HPMC produced a negative impact on these critical parameters. Importantly, VitC was effectively retained in W1, as indicated by its electrostatic conjugation with chitosan and increased viscosity. This study demonstrated that the selection of appropriate gel polymers for W1 is an effective strategy for enhancing the encapsulation performance of W1/O/W2 emulsions and commercial production of the corresponding dried microcapsules.

Effect of Microencapsulation Techniques on the Stress Resistance and Biological Activity of Bovine Lactoferricin-Lactoferrampin-Encoding Lactobacillus reuteri

Bovine lactoferricin-lactoferrampin-encoding Lactobacillus reuteri (LR-LFCA) has been found to benefit its host by strengthening its intestinal barrier. However, several questions remain open concerning genetically engineered strains maintaining long-term biological activity at room temperature. In addition, probiotics are vulnerable to harsh conditions in the gut, such as acidity and alkalinity, and bile salts. Microencapsulation is a technique to entrap probiotic bacteria into gastro-resistant polymers to carry them directly to the intestine. We selected nine kinds of wall material combinations to encapsulate LR-LFCA by spray drying microencapsulation. The storage stability, microstructural morphology, biological activity, and simulated digestion in vivo or in vitro of the microencapsulated LR-LFCA were further evaluated. The results showed that LR-LFCA had the highest survival rate when microcapsules were prepared using a wall material mixture (skim milk, sodium glutamate, polyvinylpyrrolidone, maltodextrin, and gelatin). Microencapsulated LR-LFCA increased the stress resistance capacity and colonization abilities. In the present study, we have identified a suitable wall material formulation for spray-dried microencapsulation of genetically engineered probiotic products, which would facilitate their storage and transport.

Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain

The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their effect during the product shelf life currently represents a large area of vacancy. The objective of this work was to study the viability of microencapsulated (E) and unencapsulated (P) Lactiplantibacillus plantarum BFL as well as their effects on the microbiological and physicochemical parameters of fermented sausages preserved at 20 °C and 5 °C during 60 days of storage. The inoculated sausages (P and E) had significantly reduced pH values and potential pathogenic microorganism counts. The viability of encapsulated L. plantarum BFL (E) did not decline during storage as it did in its unencapsulated state (P). In addition, L. plantarum BFL could present an antioxidant effect at 20 °C towards the end of storage. The probiotic L. plantarum BFL generally tolerated the meat matrix conditions; it could be used as a biocontroller since its high viability rates would allow it to be projected as an adjunct culture for the meat industry. However, spray-drying microencapsulation of the probiotic L. plantarum BFL is not recommended as a viability-enhancing strategy in the Salamines Criollos studied in this work.

ANTIOXIDANT, COLOR, AND SENSORY PROPERTIES OF APPLE JUICES COLORED WITH SAFFRON MICROCAPSULES

Saffron, containing carotenoids such as crocin, is a natural colorant with potential uses in food and pharmaceutical products and health benefits. In this study, the water-soluble crocin, the color substance of saffron was produced with spray-drying microencapsulation by maltodextrin as a wall material. The saffron before and after microencapsulation was researched in terms of physicochemical properties (moisture content and color values), total phenolic and flavonoid compounds, antioxidant capacity, and microencapsulation retention. Also, the bioactive and sensory properties in a model beverage obtained by adding these saffron microcapsules to apple juices in different proportions (30-180 ppm) were investigated. The result of the study showed that coloring apple juice with the lowest dose of 30 ppm saffron microcapsules improved its bioactive compounds, antioxidant activity, color, and overall flavor. This is the first study to use saffron microcapsules as a colorant and the results show that saffron microcapsules can be used as colorants and enrichments in food formulation.

Spray-drying Microencapsulation of an Extract from Tilia tomentosa Moench Flowers: Physicochemical Characterization and in Vitro Intestinal Activity

Silver linden (Tilia tomentosa Moench, TtM) flowers possess several health-promoting properties, especially at the neurological level, such as intestinal relaxation activity associated with specific flavonols, particularly quercetin and kaempferol derivatives. However, such molecules are susceptible to degradation upon different triggers like heat, light and extreme pH values. To overcome the scarce stability of TtM flowers bioactive molecules and make them suitable for developing functional food and supplements, we applied microencapsulation. Spray-drying microencapsulation of TtM flowers extract was performed using three starch-derived wall materials: maltodextrin 12 DE (MD12) and 19 DE (MD19), and OSA-modified starch (OSA-S). The stability of total phenols, flavanols, and antioxidant capacity was monitored for 70 days under accelerated stress conditions (40 °C/70% RH) by HPLC and spectrophotometric methods, and the intestinal contractile activity was tested in a murine model. In comparison to MD12 and MD19, OSA-S stood out for the higher encapsulation efficiency of quercetin and kaempferol glycosides (+ 36–47% compared to MD12 and + 18–24% compared to MD19) and stability thereof (half-life on average + 30% compared to MD12 and + 51% compared to MD19). The intestinal contractile activity of OAS-S powders resulted comparable to the original extract, indicating that flavonols were biologically active and accessible. Our results underly the potential advantages of OSA-S encapsulated formulation as a functional ingredient for the development of nutraceutical products.

Impact of Freeze- and Spray-Drying Microencapsulation Techniques on β-Glucan Powder Biological Activity: A Comparative Study.

The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of β-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially β-glucan powder (Pleurotus ostreatus) using maltodextrin as a carrier. Morphology (scanning electron microscopy- SEM), yield, moisture content (MC), and water activity (aw) were also evaluated in the samples. Our examinations revealed significant structural differences between powders microencapsulated by the drying methods. As compared to non-encapsulated powder, the SD powder with yield of 44.38 ± 0.55% exhibited more reduced (p < 0.05) values for aw (0.456 ± 0.001) and MC (8.90 ± 0.44%) than the FD one (yield: 27.97 ± 0.33%; aw: 0.506 ± 0.002; MC: 11.30 ± 0.28%). In addition, the highest values for β-glucan content (72.39 ± 0.38%), TPC (3.40 ± 0.17 mg GAE/g), and TFC (3.07 ± 0.29 mg QE/g) have been detected in the SD powder. Our results allow for the conclusion that the SD microencapsulation method using maltodextrin seems to be more powerful in terms of the β-glucan powder yield and its contents of β-glucan, TP, and TF as compared to the FD technique.

Multicriteria optimal design of emamectin benzoate microparticles obtained by spray drying and ionic gelation

Emamectin benzoate (EB) is an antiparasitic used to control Caligus rogercresseyi in Chile. However, it has lost efficacy, and the parasite has been exposed to a sublethal dose. Microencapsulation has been suggested as an alternative method to protect and control the release of poorly absorbed drugs to ensure their lethal doses. Accordingly, design of experiments (DOE) and response surface methodology (RSM) were applied to find optimal conditions for EB's ionic gelation (IG) and spray drying (SD) microencapsulation. We used multiobjective (MOO) and multi-response optimization techniques as the desirability function (DFA) to obtain optimal conditions that produce microparticles that satisfy several criteria, such as low gastric digestion (GD) and high yield (Y), encapsulation efficiency (EE), load capacity (LC), and intestinal digestion (ID). The optimization process prioritized the digestion responses and was constrained according to a mass balance. MOO generated theoretical solutions that were better than any of the DOE experimental solutions. Both optimization methods achieved a more balanced performance than the responses obtained in the experimental design. Each optimization method produced better experimental responses than the other in some responses. In SD, DFA yielded higher LC, GD, and ID than MOO by 7.5%, 9.3%, and 2.1%, respectively. In contrast, MOO obtained higher Y and EE than DFA by 6.2% and 10.1%, respectively. In IG, the DFA method yielded a solution with better responses than MOO in LC (3.7%), GD (7.4%), and ID (3.2%), while the MOO solution was better in Y (14.2%) and EE (19.3%). Both multicriteria optimization techniques were suitable for obtaining optimal solutions; however, neither proved superior in all cases.

Microencapsulation of the green coffee waste extract with high antioxidant activity by spray‐drying

Currently, green coffee beans (GCB) are used in the food industry for oil extraction. 85% of which is discarded as a residue termed. Green coffee waste extract (GCWE). Which contains antioxidant compounds that have beneficial health effects. Antioxidant compounds are easily degraded and sensitive to various environmental conditions which can be combatted. Through microencapsulation, specifically through spray drying, which is widely used owing to its simplicity and low operating costs. The aim of this study was to evaluate the optimal concentration of wall materials for encapsulating GCWE. The characterization of GCWE by high-performance thin-layer chromatography (HPTLC) indicated that the extract was rich in chlorogenic acid with 21.78 mg/g representing 31.71% of the total phenols. Thereafter, a composite central design was conducted to determine the optimal concentrations of the wall materials (fructans and gum arabic); the best concentrations were 3% fructans and 2% gum arabic. The encapsulation process produced microcapsules with a 94.36% encapsulate efficiency and a 27.45% (18.86 mg/g) concentration of chlorogenic acid. In conclusion, we evaluated the effect of wall material concentration and determined the optimal parameters of spray drying to protect the GCWE. Novelty Impact Statement Spray-drying microencapsulation using agave fructans and gum arabic as wall material showed an encapsulation efficiency higher than 90%, which allows preserving the antioxidant compounds present in the green coffee residue extract.

Spray-drying microencapsulation of tea extracts using green starch, alginate or carrageenan as carrier materials

Tea industry generates many by-products which could be used to produce and incorporate bioactive tea extracts (TE) into nutraceuticals, cosmetics and/or clinical applications. However, sensibility to external factors is a major disadvantage hindering its utilization. This study deals with the implementation and characterization of suitable biopolymer delivery systems based on starch, carrageenan or alginate, as microencapsulation, to stabilize and protect TE through innovative thin-carbohydrate-coated formulations. TE were spray-dried and microencapsulated in recycled carrier materials (alginate, carrageenan or starch). Product yields varied from 55 to 58%. High microencapsulation and loading efficiencies were achieved (60–93% and 65–84%, respectively). Antioxidant capacity varied from 32 to 46 g Trolox/100 g extract, within different carrier-systems; which also showed promising rheological and UV-protective properties when transformed into gels. Total phenolic content, particle-size distribution, HPSEC-analysis, SEM-analysis and FTIR-analysis were also performed. In sum, this paper characterizes and discusses the high potential of these recycled carbohydrate-coated microparticles for future applications.

Proteína de soro de leite e biopolímeros prebióticos para estabilizar microcápsulas de oleoresina de pimenta-rosa

Abstract The objective of this work was to evaluate the use of whey protein isolate (WPI) associated with the prebiotic biopolymers inulin (IN) and oligofructose (OL) as a wall material on the physicochemical, morphological and thermal stability of pink-pepper oleoresin microcapsules. For spray drying in the treatments (WPI, WPI/IN, and WPI/OL), ultrasound-assisted emulsions were used, being prepared with 30% (w/w) wall material, 5% (w/w) oleoresin, and a 5:1 (w/w) replacement ratio for the WPI/IN and WPI/OL treatments. WPI increased the size of the oil droplets and of the reconstituted powder, which provided a greater encapsulation efficiency. The WPI and WPI/OL treatments showed a better antioxidant capacity, whereas WPI/IN and WPI/OL provided a better powder solubility. The microcapsules showed a spherical structure with some roughness, but no rupture, which favored the retention of oleoresin. Moreover, the microcapsule walls had no defined crystalline region. The addition of prebiotic biopolymers decreased the temperature at which the wall material started to degrade, decreasing its thermal stability. The use of WPI associated with inulin and oligofructose is suitable for the production of emulsions for the spray-drying microencapsulation of pink-pepper oleoresin.

Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsules.

In this study, we investigated the spray-drying microencapsulation of β-carotene in oil co-stabilized by soy protein isolate-epigallocatechin-3-gallate conjugate (SPE) and small molecule surfactants [sodium dodecyl sulfate (SDS), hexadecyl trimethyl ammonium bromide (CTAB), and tea saponin (TS)] of different concentrations [0.1, 0.5, and 1.0% (w/v)], as a prospective approach to stabilize β-carotene. The results show that different surfactant types and concentrations significantly affect the encapsulation efficiency, water dispersibility, microstructure, and digestion of the microcapsules. Interactions between the surfactants and the SPE at the interface were found to include both synergistic and competitive effects, and they depended on the surfactant type and concentration. Moreover, the addition of SDS and TS before spray drying significantly improved the microencapsulation performance of the microcapsules and the water dispersion behavior of the corresponding spray-dried powders. The highest encapsulation efficiency was achieved for the SPE-0.1TS-encapsulated β-carotene microcapsules. In contrast, the addition of CTAB was not conducive to microcapsule formation, resulting in poor encapsulation efficiency, water dispersibility, thermal stability, β-carotene retention rate, and oxidation stability. In vitro gastrointestinal digestion results revealed that the addition of CTAB promotes the release of β-carotene and improves the bioaccessibility of β-carotene. In contrast, except for SPE-1.0SDS, the addition of SDS and TS inhibited β-carotene release and reduced β-carotene bioaccessibility. This study demonstrated that this novel β-carotene encapsulation formulation can overcome stability limitations for the development of β-carotene supplements with a high bioaccessibility.

Spray-drying microencapsulation of polyphenols by polysaccharide from yeast cell walls

This study used polysaccharide (PS) from yeast cell walls to encapsulate polyphenols (PP) extracted from green tea (a good antioxidant substance) to avoid the effects of sensitive factors such as temperature, light and oxygen, and to preserve its stability and bioactivities. The objective of this study was to investigate the effects of four types of wall material (PS-MD (maltodextrin), PS-whey, whey, and MD). After selecting the most appropriate wall material, the study continued to investigate the effects of the ratios of the core to the wall material (1:1, 1:2, 1:3 and 1:4, w/w); the inlet air temperatures of spray-drying (130, 140, 150 and 160 °C); and the feed flow rates (04, 05, 06 and 07mL/min) on the microencapsulation yield (MEY) and the microencapsulation efficiency (MEE). The results showed the best settings as follows the wall material being PS-MD, the ratio of PP to the wall material as 1:3 (w/w), the inlet air temperatures at 140 °C, and the feed flow rate at 05mL/min. Under those conditions, the MEY and the MEE were found to be highest as 31.118mg/g and 86.73%, respectively. When examined by scanning electron microscopy (SEM), they had various sizes and spherical shapes and some of them had smooth or concave surfaces. As a result, it could be concluded that polyphenols were successfully encapsulated in the PS-MD matrix by spray-drying and the application to some food products could be further studied.