Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying

Umaña, Mónica; Turchiuli, Christelle; Rosselló, Carmen; Simal, Susana

doi:10.1016/j.foodchem.2020.128429

Cited by 24 publications

(26 citation statements)

References 34 publications

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“…Lutein microcapsules were prepared by spray-drying using three components of Arabic gum, maltodextrin, and modified starch as wall materials [ 3 ]. Umaña, Turchiuli, Rosselló, and Simal [ 5 ] added a mushroom by-product enriched with polysaccharides (β-glucans) and proteins in an oil-in-water emulsion microencapsulation of sunflower oil by spray-drying. Adsare and Annapure [ 6 ] investigated structural, physicochemical, and functional properties of spray-dried powders mixed with coconut milk whey, gum Arabic (0%, 5%, 10%, or 15%), and curcumin.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

Zhang

Zheng

Liang

et al. 2022

Foods

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The poor water-solubility and stability of capsaicin limits its widespread application in the industry. Spray-dried capsaicin microcapsules were fabricated using whey protein (WP) and octenyl-succinic-anhydride-modified starch (OS) as wall materials in this study. The aim is to investigate the impact of protein/starch ratio on microcapsules’ physicochemical characteristics and stability. SEM images showed that microcapsule granules were uneven in size, and irregular, with some wrinkles and dents. FTIR illustrated a chemical interaction between capsaicin and composite wall materials. XRD showed that the spray-dried powders were mainly in amorphous form. As the whey protein content decreased, the yield (9.32–68.18%), encapsulation efficiency (49.91–94.57%), wettability (158.87–232.63 s), and solubility (74.99–96.57%) of samples decreased, but the mean particle size (3.22–26.03 μm), apparent viscosity, and shear stress tended to increase. Besides, DSC revealed that the glass transition temperatures (Tg) of samples were at around 85 °C. Capsaicin microcapsules with WP:OS at the ratio of 7:3 possessed the highest Tg, and the best storage stability. Based on our research, microencapsulation significantly improved the stability and the water-solubility of capsaicin. A small amount of OSA-starch mixed with whey protein as a promising carrier for capsaicin would greatly promote the application of capsaicin in the food industry.

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Section: Introductionmentioning

confidence: 99%

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

Zhang

Zheng

Liang

et al. 2022

Foods

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“…Readings were performed using a D65 illuminant reference system, with a 10 opening angle and considering the excluded specular component. The intensity of the color change after impregnation was calculated in terms of total color difference as described in Umaña et al (2020) according to:…”

Section: Color and Textural Analysismentioning

confidence: 99%

Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12

Vasile

Simal

Rosselló

et al. 2022

Food Bioprocess Technol

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This work explores the use of ultrasound (US) as a means of intensifying the impregnation of apple cubes with vitamin B12 (cyanocobalamin). The effect of different US power densities (90 and 200 WL−1) and treatment times (5, 10, and 15 min) was evaluated, on vitamin load, vitamin stability, and physicochemical and microstructural properties of the fruit matrix. The US enhanced the impregnation producing high cyanocobalamin content products (0.12–0.19 mg vitamin/g db.). Vitamin losses in the sonication medium due to US application were not significant. Impregnated samples exhibited higher moisture and lower soluble solids with respect to the untreated fruit. Changes in chromatic coordinates were well correlated to vitamin uptake. Only at the highest treatment intensities (200 WL−1, 10, and 15 min) was a marked softening observed, which agreed with the microstructural changes observed in fruit tissues. Results permit US-assisted impregnation to be considered a promising technology in the preparation of vitamin B12 fortified apple cubes.

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“…In comparison to the SPI microparticles, the SPI/SA microparticles displayed a fuller appearance. SA enabled SPI to migrate to the droplet surface to form a more uniform and thicker protein film during spray-drying [47]. As the pH increased from 7.0 to 9.0, the SPI/SA microparticles gradually became closer to a regular spherical shape, and the surface was smoother.…”

Section: Morphology Analysismentioning

confidence: 99%

Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties

Cao

Tong

Wang

et al. 2022

Foods

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The effects of sodium alginate (SA) and pH value on the formation, structural properties, microscopic morphology, and physicochemical properties of soybean protein isolate (SPI)/SA microparticles were investigated. The results of ζ-potential and free sulfhydryl (SH) content showed electrostatic interactions between SA and SPI, which promoted the conversion of free SH into disulfide bonds within the protein. The surface hydrophobicity, fluorescence spectra, and Fourier transform infrared spectroscopy data suggested that the secondary structure and microenvironment of the internal hydrophobic groups of the protein in the SPI/SA microparticles were changed. Compared with SPI microparticles, the surface of SPI/SA microparticles was smoother, the degree of collapse was reduced, and the thermal stability was improved. In addition, under the condition of pH 9.0, the average particle size of SPI/SA microparticles was only 15.92 ± 0.66 μm, and the distribution was uniform. Rheological tests indicated that SA significantly increased the apparent viscosity of SPI/SA microparticles at pH 9.0. The maximum protein solubility (67.32%), foaming ability (91.53 ± 1.12%), and emulsion activity (200.29 ± 3.38 m2/g) of SPI/SA microparticles occurred at pH 9.0. The application of SPI/SA microparticles as ingredients in high-protein foods is expected to be of great significance in the food industry.

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Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying

Cited by 24 publications

References 34 publications

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12

Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties

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