Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang, Yuqi; Duan, Xu; Ren, Guangxin; Li, Wenchao

doi:10.1155/2017/1612708

Cited by 30 publications

(17 citation statements)

References 34 publications

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“…The wall materials of microcapsules had a controlling effect on the release of EVOO as a core material. A similar trend was observed in the release behavior of the fish oil as a core of microcapsules (Pang et al, 2017 ). In addition, the release rate curve of the microcapsule gradually flattened with time, indicating that both EVOO and probiotic strains were successfully embedded and slowly released.…”

Section: Resultssupporting

confidence: 79%

Stirred Yogurt as a Delivery Matrix for Freeze-Dried Microcapsules of Synbiotic EVOO Nanoemulsion and Nanocomposite

2022

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Nowadays, dairy products are considered a good matrix to deliver many functional substances either vital oils or probiotic cells. Two models of microcapsules were produced from co-encapsulation of extra virgin olive oil (EVOO) nanoemulsion or nanocomposite and synbiotic bacteria (maltodextrin with Lactobacillus acidophilus and Bifidobacterium bifidum) using the freeze-drying technique. These models of microcapsules were added to stirred yogurt, and then its storage effect on microbiology, chemically, and sensory properties were evaluated for 21 days. The average droplet size and zeta potential distribution of EVOO nanoemulsion and nanocomposite were investigated. Also, oxidative stability, microencapsulation efficiency, release profile, and antioxidant activity were studied. The results showed that the average particle size of EVOO nanoemulsion and nanocomposite ranged between 416 and 475 nm, while zeta potential was −39.6 and −33.6 mV, respectively. The induction period of EVOO extracted from nanoemulsion and nanocomposite microcapsules models was 11.30 and 8 h. The microencapsulation efficiency of probiotic and EVOO was determined at 88.84 and 65.61% for the nanoemulsion microcapsules model, while the nanocomposite microcapsules model showed 98.49 and 72%. The two models of microcapsules have boosted the viability of probiotic bacteria inside stirred yogurt than free cells. Also, the presence of microcapsules did not affect the viability of stirred yogurt starter cultures, and high values for the total solid and protein were detected. Therefore, the results recommended that stirred yogurt is a good delivery carrier for highly antioxidant and healthy microcapsules of synbiotic EVOO nanoemulsion and nanocomposite.

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Section: Resultssupporting

confidence: 79%

Stirred Yogurt as a Delivery Matrix for Freeze-Dried Microcapsules of Synbiotic EVOO Nanoemulsion and Nanocomposite

2022

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“…The FO microcapsules in which dextrin was used as a wall material showed higher overall acceptability during storage compared with other microcapsules samples (Kolanowski et al., 2007). The FO microcapsules prepared using spray drying and spray freeze drying methods were more acceptable and good quality compared with freeze‐dried microcapsules (Pang et al., 2017). The spray drying process improved the sensorial quality and storage life of emulsified FO dry powder samples (Chatterjee & Judeh, 2016).…”

Section: Resultsmentioning

confidence: 99%

Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends

Rahim

Imran

Khan

et al. 2021

Food Processing Preservation

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In the present investigation, the emulsion blends of chia seed oil (CSO, 50%) and fish oil (FO, 50%) were spray dried using operating conditions such as inlet air temperature (IAT 125, 140, 155, 170, 185°C), wall material (WM 5%, 10%, 15%, 20%, 25%), pump speed (PS 3, 4, 5, 6, 7 ml/min), and needle speed (NS 3, 5, 7, 9, 11s), respectively. The highest EE was obtained 83.77% ± 0.96% at 140°C (IAT), 10% (WM), 4 ml/min (PS), and 5S (NS) conditions. While the minimum EE was noted 73.40% ± 0.35% at 170°C (IAT), 20% (WM), 6 ml/min (PS), and 9S (NS), the maximum model predicted value of EE was 81.85% ± 0.90%. IAT significantly affected the EE while oxidative quality of spray‐dried microcapsule (SDM) samples was improved. The sensorial scores of SDM samples were in the acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products. Practical applications In the modern age, the consumer and researcher interest has increased for the development of functional food products with excellent nutritional and stable omega enriched oils. The developed microcapsules from chia and fish oil blends at optimized spray drying operating conditions will help to design a formulation for discerning consumers to obtain omega enriched oil microcapsules with high efficiency and more sensorial acceptability.

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“…The smaller size microbeads produced by Chávarri et al (2010), Poletto et al (2019), and Silva et al (2018) could be due to the addition of drying techniques (freeze drying and fluidized bed drying) after the extrusion encapsulation. As freeze drying or fluidized bed drying would reduce moisture from the microbeads, it would result in smaller bead size (Darvishi et al, 2015; Pang et al, 2017). This is supported by Silva et al (2016) and Silva et al (2018) who reported significantly smaller sizes in microbeads dried using either freeze dry or fluidized bed drying method as compared with wet microbeads.…”

Section: Effects Of Microencapsulationmentioning

confidence: 99%

Co‐extrusion and extrusion microencapsulation: Effect on microencapsulation efficiency, survivability through gastrointestinal digestion and storage

How

Wai

Pui

et al. 2022

J Food Process Engineering

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Probiotic is a functional food ingredient that is commonly used in the manufacturing of fermented dairy products and vegetable‐based foods. The consumption of probiotics has been claimed to confer health benefits to the host. However, probiotic cells are sensitive to harsh environments such as extreme pH and enzymes in the gastrointestinal tract. Hence, the microencapsulation technique is often adopted to shield probiotics from the outer environment. This review introduces a more advanced extrusion technique called co‐extrusion, which has been used to microencapsulate probiotics over the last few years. Both co‐extrusion technique and extrusion technique in microencapsulating probiotics were discussed extensively in this article. Furthermore, the impact of encapsulating probiotics in contrast with unencapsulated cells was also presented. This review highlighted some of the factors that might cause low viable cell count during microencapsulation and large microbead size. Lastly, the survivability of encapsulated probiotics in gastrointestinal digestion and storage under different temperatures were evaluated and the importance of probiotic microencapsulation was also emphasized. Practical Applications The detailed information on extrusion and co‐extrusion techniques for probiotics microencapsulation is presented in this review. This information is useful for researchers and industrialists in understanding and applying both encapsulation techniques on probiotics for different purposes. Through this paper, the readers would also gain more insight into the factors affecting the viability and microbead size of the encapsulated probiotic to further optimize the extrusion and co‐extrusion encapsulation process. Furthermore, the ideal storage temperature and additional drying process for the encapsulated probiotic identified in this review would open opportunities for industrialists to produce functional probiotic products with a high viable cell count.

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Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Cited by 30 publications

References 34 publications

Stirred Yogurt as a Delivery Matrix for Freeze-Dried Microcapsules of Synbiotic EVOO Nanoemulsion and Nanocomposite

Stirred Yogurt as a Delivery Matrix for Freeze-Dried Microcapsules of Synbiotic EVOO Nanoemulsion and Nanocomposite

Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends

Co‐extrusion and extrusion microencapsulation: Effect on microencapsulation efficiency, survivability through gastrointestinal digestion and storage

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