Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic

Conto, Leilane Costa de; Grosso, Carlos Raimundo Ferreira; Gonçalves, Lireny Aparecida Guaraldo

doi:10.1016/j.lwt.2013.02.017

Cited by 47 publications

(21 citation statements)

References 24 publications

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“…The results indicated that the coacervate showed a good flavour retention and almost no Dlimonene was lost during preparation. 19 The same pretreatment on SPI was carried out by Costa de Conto et al, 78 who employed a central compound rotational design and analysing the results by response surface methodology to evaluated the influence of varying the concentrations of the wall materials, the ratio of the wall material to the core material and the concentration of the reticulating agent in the production of ω-3 ethyl ester microcapsules by complex coacervation with SPI and GA.…”

Section: Soybean Proteins Isolatementioning

confidence: 99%

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

et al. 2013

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This paper briefly introduces the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. The conventional encapsulating agents of oppositely charged proteins and polysaccharides that are used for microencapsulation of flavours and essential oils are reviewed along with the recent advances in complex coacervation methods. Proteins extracted from animal-derived products (gelatin, whey proteins, silk fibroin) and from vegetables (soy proteins, pea proteins), and polysaccharides such as gum Arabic, pectin, chitosan, agar, alginate, carrageenan and sodium carboxymethyl cellulose are described in depth. In recent decades, flavour and essential oils microcapsules have found numerous potential practical applications in food, textiles, agriculturals and pharmaceuticals. In this paper, the different coating materials and their application are discussed in detail. Consequently, the information obtained allows criteria to be established for selecting a method for the preparation of microcapsules according to their advantages, limitations and behaviours as carriers of flavours and essential oils.

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Section: Soybean Proteins Isolatementioning

confidence: 99%

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

et al. 2013

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“…The viscoelasticity of wall material has an effect on the protection ability of the powerful technique of microencapsulation for a wide range of sensitive compounds or volatile agents such as vitamins, colorants, flavors, plant extracts, minerals, fatty acids, probiotic bacteria and many other compounds . The most common and economical way to carry out microencapsulation is spray drying and the most common wall materials are modified starches, soy protein isolate, gum arabic, gelatin and others . Modified starch (HiCap 100) has been used for iron, vitamin A and β ‐carotene encapsulation due to its desirable viscosity and film‐forming properties, and has shown high retention of core material during storage .…”

Section: Introductionmentioning

confidence: 99%

“…Modified starch (HiCap 100) has been used for iron, vitamin A and β ‐carotene encapsulation due to its desirable viscosity and film‐forming properties, and has shown high retention of core material during storage . There are many studies investigating the optimization of process parameters to obtain the maximum encapsulation efficiency and stability of microcapsules during spray drying . Few studies have been carried out to investigate the viscoelastic properties of wall materials and properties of microcapsules, including shape and surface morphology, mechanical strength, particle size and cohesiveness.…”

Section: Introductionmentioning

confidence: 99%

“…[1][2][3] The most common and economical way to carry out microencapsulation is spray drying and the most common wall materials are modified starches, soy protein isolate, gum arabic, gelatin and others. [4][5][6][7] Modified starch (HiCap 100) has been used for iron, vitamin A and -carotene encapsulation due to its desirable viscosity and film-forming properties, and has shown high retention of core material during storage. 5,8,9 There are many studies investigating the optimization of process parameters to obtain the maximum encapsulation efficiency and stability of microcapsules during spray drying.…”

Section: Introductionmentioning

confidence: 99%

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Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules

2019

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BACKGROUND Since microcapsule technology has a good protective effect on unstable bioactive substances, many studies have focused on exploring the best technical conditions for forming microcapsules. Modified starch is a microcapsule wall material with good emulsifying and film‐forming properties. The objective of this work was to study the creep‐recovery behavior of modified starch pastes for various creep time, shear stress and temperature. Furthermore, the effect of creep‐recovery behavior on the morphology of microcapsules made of the modified starch was investigated. RESULTS The maximum creep compliance (Jmax), instantaneous compliance (J0) and retardation compliance (J1) of modified starch increased proportionally with increasing creep time and shear stress but decreased with increasing temperature. The Newtonian viscosity (η0) increased with increasing creep time and temperature but decreased with increasing shear stress. The recovery rate of the modified starch pastes varied from 0.92 to 33.68% in the creep‐recovery test conditions. Creep‐recovery data could be well explained by a four‐parameter Burgers model (R2 > 0.918). CONCLUSIONS Modified starch pastes exhibited time‐, stress‐ and temperature‐dependent creep‐recovery behavior. The Jmax values of modified starch pastes were low(<0.20 Pa−1) and the η0 values high (>3.5 × 103 Pa s) for all test conditions. The results revealed the modified starch pastes had a good rigid network structure to resist deformation but recovery was difficult once deformation occurred. Microcapsules produced using the modified starch exhibited a small deformation with regular spheres and some dents, consistent with the results of creep‐recovery tests. © 2019 Society of Chemical Industry

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“…are useful coating matrix. [16][17][18][19][20][21] Further, soy proteins, composed of glycinin and β-conglycinin, have been known to make cryogel due to the enhancement of the disulfide and hydrophobic interactions in the cryo-concentrated phase. [22] This suggests that the use of soy protein for the microencapsulation with the freeze pretreatment would be an interesting challenge.…”

Section: Introductionmentioning

confidence: 99%

Protein-Based Microencapsulation with Freeze Pretreatment: Spray-Dried Oil in Water Emulsion Stabilized by the Soy Protein Isolate–Gum Acacia Complex

Nakagawa

Fujii

2015

Drying Technology

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Spray-dried microparticles with lipid cores that dissolve β-carotene were prepared using a technique based on the complexation of soy protein and gum acacia. A freeze-pretreatment was applied to modify the resultant properties of the dried particles.An o/w emulsion stabilized by soy protein isolate was mixed with gum acacia. The pH of the solution was adjusted to a selected value; this solution was frozen and thawed under controlled thermal protocols, and spray-dried to obtain the final products. Complexation was induced on the surface of the oil droplets owing to electrostatic interactions that occur below the isoelectric point (ca. pH 4.0) of the employed soy protein isolate. The freeze-pretreatment prior to spray-drying was expected to induce this interaction by freeze concentration and to control the kinetics of complex formation. When solutions with a pH of 4.0 and 3.0 were spray-dried, the encapsulation of β-carotene had similar efficiencies. The freeze-pretreatment was observed to have a significant effect on the specimens prepared from the solution with a pH of 4.0. Slow freezing conditions successfully improved the encapsulation efficiency and simultaneously reduced the amount of surface oil. Moreover, this pretreatment augmented the mass transfer Downloaded by [New York University] at 15:31 18 February 2015 2resistance of the shell matrix, so that the release rate of dissolved β-carotene in the lipid core could be retarded.

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Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic

Cited by 47 publications

References 24 publications

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules

Protein-Based Microencapsulation with Freeze Pretreatment: Spray-Dried Oil in Water Emulsion Stabilized by the Soy Protein Isolate–Gum Acacia Complex

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