Comparative study on efficiency of nutmeg microencapsulation (freeze‐drying method) using native and OSA sorghum starch as wall materials in combination with gum arabic

Arshad, Hira; Ali, Tahira Mohsin; Hasnain, Abid

doi:10.1002/cche.10275

Cited by 17 publications

(5 citation statements)

References 29 publications

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“…The range of the average size of microcapsules obtained was between 21.07 ± 2.71 and 48.19 ± 2.33 μm (Mansour et al, 2020). A different study reported that freeze‐drying nutmeg oleoresin with two wall materials, sorghum starch and gum arabic, in the ratio of 1:2 resulted in the highest encapsulation efficiency and oil retention of 92.87% and 99.4%, respectively (Arshad et al, 2020). Miang is a fermented tea leaf that originated in northern parts of Thailand.…”

Section: Literature Review On the Encapsulation Of Bioactive Compound...mentioning

confidence: 99%

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Kandasamy¹,

Naveen²

2022

J Food Process Engineering

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Bioactive compounds are a type of chemical substance found in plant sources. Lycopene, carotenoids, phytochemicals, phenolic compounds, and anthocyanin are a few bioactive compounds. These compounds are rich in antimicrobial, antioxidant, and free radical‐scavenging properties. But these compounds are easily degraded. In order to enhance the chemical stability and the retention properties of functional ingredients, encapsulation is indispensable. This paper reviews the two important methods of encapsulation of bioactive components and the novelties in these techniques. Spray‐drying and freeze‐drying techniques are commonly used for encapsulation in the food and pharmaceutical industries. The former is a quick and high‐temperature process, while the latter is a time‐consuming and low‐temperature procedure. The inlet temperature during spray drying is maintained between 120 and 190°C, whereas during freeze drying, a temperature of −80°C to −20°C is maintained. For effective encapsulation, the optimization of the process conditions such as the temperature, pressure, feed rate, airflow rates, and selection of wall materials are essential. In this paper, the influence of these parameters on encapsulation efficiency and product stability is also discussed. Practical Applications The spray‐drying and freeze‐drying techniques find their application in the food and chemical industries for the purpose of encapsulation and drying. The former technique helps transform liquid foods to powder and thereby extending their shelf life. The encapsulation of some biologically active components helps better retention and delivery of the components. Spray drying is a technique in which liquid foods are converted to powdered form. These techniques have been used for a very long time in the dairy industry. But in recent times, they have been used in the pharmaceutical industries as well. Their main application in the pharmaceutical industry is drug delivery. Freeze drying is a low‐temperature encapsulation process which is mainly used for the encapsulation of functional foods. The most commonly spray‐dried active materials include oleoresins, natural food colors, natural antioxidants, lipids, flavors, and functional foods. Probiotic sources such as bacterial cultures are the main freeze‐dried products. In this review, the practical applications of the techniques are elaborated.

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Section: Literature Review On the Encapsulation Of Bioactive Compound...mentioning

confidence: 99%

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Kandasamy¹,

Naveen²

2022

J Food Process Engineering

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“…Solubility (SY) was evaluated based on the method published by Arshad et al. (2020). The 10 mg/ml GM solution was stirred continuously for 30 min under room temperature and then centrifuged (3500 × g , 5 min).…”

Section: Methodsmentioning

confidence: 99%

Preparation and characterization of glucoamylase microcapsules prepared by W/O/W type complex coacervation freeze drying

Zong

Tang

et al. 2022

Journal of Food Science

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Glucoamylase was often used in the brewing industry but was unstable to several environmental factors and reacted quickly to produce fermentable sugar, which limited its applications. Microencapsulation could effectively overcome the drawbacks. This study evaluated the feasibility of the preparation of glucoamylase microcapsules (GM) using W/O/W complex coacervation‐freeze‐drying method. The parameters of the microcapsules were optimized by the response surface optimization design: core‐wall ratio at 1:1, wall‐material concentration at 8%, and coagulation time for 20 min. Under current condition, the final microencapsulation efficiency reached 85.64 ± 1.60%. Glucoamylase could be slowly released for more than 96 h in the liquid state, and could react slowly for more than 336 h in the solid state. The optimized GM were incubated for 1 h, and the relative enzyme activity was better than that of free glucoamylase under high temperature conditions. The water capacity, solubility, morphology, differential scanning calorimetry, and Fourier transform infrared spectroscopy were conducted. Glucoamylase exhibited good sustained release characteristics. The microcapsules were more resistant to environmental stimuli and showed stronger robustness after optimization. Practical Application Saccharification enzymes are often used in the winemaking industry, and direct addition will cause the fermentation process to heat up too quickly, resulting in the inactivation of microorganisms and saccharification enzymes, affecting the efficiency of saccharification enzymes. Therefore, microcapsules are used to encapsulate the saccharification enzyme, and its efficacy is slowly released for a long time during the fermentation process.

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“…The properties of the coating substance and the oleoresins significantly affect the efficiency of the process, storage stability, yield, and the controlled release of oleoresin. These interactions improved the retention and targeted delivery of these compounds (Arshad et al, 2020) [8] .…”

Section: Core Materialsmentioning

confidence: 99%

Encapsulation technologies for the delivery of spice extractives: An overview

Mohan,

et al. 2024

Int. J. Adv. Biochem. Res.

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Nowadays consumers are very much conscious about their health and are looking for natural products with nutritional benefits. Most natural products like spice extractives contain functional ingredients which may degrade rapidly due to the presence of external atmospheric factors like oxygen, moisture, heat, light etc. It is complicated to apply them directly to different applications. To overcome such issues, several recent technologies like encapsulation have been developed. Encapsulation is a promising method extensively employed for safeguarding core materials from factors like light, heat, and oxygen. This advanced technology enhances stability, boosts bioavailability, masks bitter taste, facilitates controlled release, preserves functional characteristics, and finally improves handling practices. Selecting the appropriate microencapsulation technology and the suitable carriers is determined by the product's specific application and the associated processing conditions. This review paper highlights the most important encapsulation techniques and a few of their implementations in the encapsulation of spice extractives.

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Comparative study on efficiency of nutmeg microencapsulation (freeze‐drying method) using native and OSA sorghum starch as wall materials in combination with gum arabic

Cited by 17 publications

References 29 publications

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Preparation and characterization of glucoamylase microcapsules prepared by W/O/W type complex coacervation freeze drying

Encapsulation technologies for the delivery of spice extractives: An overview

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