Current encapsulation strategies for bioactive oils: From alimentary to pharmaceutical perspectives

Rodríguez, Julia; Martín, María del Mar López; Ruíz, M. A.; Clares, Beatriz

doi:10.1016/j.foodres.2016.01.032

Cited by 204 publications

(132 citation statements)

References 168 publications

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“…The performance of encapsulated bioactive compounds in food systems depends on their release behavior (Rodríguez, Martín, Ruiz, & Clares, 2016). Among nanocarrier systems, nanoliposomes have a high ability to improve targeted and controlled release of bioactive materials (Khorasani et al, 2018).…”

Section: In Vitro Releasementioning

confidence: 99%

Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity

Savaghebi

Barzegar

Mozafari

2019

Food Science & Nutrition

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In this paper, the fabrication of algal extract-loaded nanoliposomes was optimized based on the central composite response surface design. Different concentrations of phenolic compounds (500, 1,000, and 1,500 ppm) of algal extract and lecithin (0.5, 1.25, and 2% w/w) were applied for preparation of nanoliposomes at process temperatures of 30, 50, and 70°C. Dependent variables were zeta potential, entrapment efficiency, size, and particle size distribution. The particle size of the loaded nanoliposomes ranged from 86.6 to 118.7 nm and zeta potential from −37.3 to −50.7 mV.The optimal conditions were as follows: 0.5% lecithin, 30°C process temperature, and 1,313 ppm of the phenolic compounds extracted from algae. Under these conditions, the experimental entrapment efficiency of the phenolic compounds was 45.5 ± 1.2%. FTIR analysis has verified the encapsulation of algal extract in nanoliposomes. Algal extract phenolic compounds also increased phase transition temperature (Tc) of nanoliposomes (1.6°C to 6.3°C). Moreover, the thermo-oxidative protection of nanoliposomes for the algal extract has been proved by examining the DSC thermograms.It has been demonstrated that the formulated nanoliposomes have a good stability during storage conditions, and they are able to control the release of phenolic compounds at different pH values. During the encapsulation process, the antioxidant activity of the algal extract has been maintained to an acceptable level. Consequently, algal extract-loaded nanoliposomes can be used as a natural antioxidant in lipidbased foods. K E Y W O R D Salgal extract, antioxidant, encapsulation, nanoliposome, polyphenols 300 |

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Section: In Vitro Releasementioning

confidence: 99%

Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity

Savaghebi

Barzegar

Mozafari

2019

Food Science & Nutrition

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“…Thus, encapsulation and particularly, nanoencapsulation, is one of the most efficient methods for the formulation of active substances, being a viable and efficient approach to increasing its physical stability and protecting them from interactions with environmental factors, such as, pH, oxygen, light and moisture. [18][19][20] For example, solid lipid microparticles (SLM) were used to encapsulate juniper oil, in order to reduce the volatility of the antimicrobial agent, applied to treatment of acne vulgare. 21 The encapsulation of eugenol and carvacrol into nanometric surfactant micelles for the solubilization in the aqueous phase also resulted in enhanced antimicrobial activity against two pathogenic bacteria.…”

mentioning

confidence: 99%

Preparation of Polymeric Micelles of Poly(Ethylene Oxide-b-Lactic Acid) and their Encapsulation With Lavender Oil

et al. 2016

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Nanoparticles comprised of the poly(ethylene oxide)-b-poly (lactic acid) diblock copolymer (PEO-b-PLA) with and without the incorporation of lavender oil were prepared by nanoprecipitation. Diblock copolymers based on a fixed PEO block (5 KDa ) and two different PLA segments (4.5 or 10 KDa ) were used. The morphology, encapsulation efficiency, essential oil-polymer interaction and the release kinetics of the active agent in the nanoparticles, were evaluated. The hydrodynamic radius of the nanoparticles determined by light scattering was affected by the size of the poly(lactic acid) (PLA) block. The lavender essential oil encapsulation efficiency (at a concentration of 0.4 μL mL -1 ) determined by UV-VIS spectroscopy was in the range of 70-75%. The in vitro release suggests that the polymeric barrier is able to control the oil release.

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“…In general, extrusion technologies are performed under mild conditions (pressure and temperature are generally lower than 700 kPa and 118 °C) [18], they do not utilize any harmful solvents and it is possible to use these technologies for encapsulation of bioactives in both anaerobic and aerobic conditions; all listed make them applicable for encapsulation of sensitive bioactives, such as heat-sensitive products, as well as living cells. In addition, the microbeads produced by extrusion technologies have less porous structure when compared to those produced for example by means of spray-drying process [19]. However, the major drawbacks of extrusion…”

Section: Extrusion Technologiesmentioning

confidence: 99%

Short Overview of Encapsulation Technologies for Delivery of Bioactives to Food

Trifković¹,

Tadić²,

Bugarski³

2017

JEPM

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Current encapsulation strategies for bioactive oils: From alimentary to pharmaceutical perspectives

Cited by 204 publications

References 168 publications

Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity

Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity

Preparation of Polymeric Micelles of Poly(Ethylene Oxide-b-Lactic Acid) and their Encapsulation With Lavender Oil

Short Overview of Encapsulation Technologies for Delivery of Bioactives to Food

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