Development and characterization of chitosan/gelatin electrosprayed microparticles as food grade delivery vehicles for anthocyanin extracts

Abstract

13This work reports on the development of electrosprayed chitosan/gelatin microparticles 14 for encapsulation purposes. Initially, the effects of the chitosan molecular weight (Mw), 15 biopolymers and solvent composition on solution properties and capsule formation were 16 investigated. Results demonstrated that the sprayability of the blend solutions was 17 mainly determined by a critical range of solids content, which was needed for chain 18 entanglement and subsequent capsule formation, and by their rheological properties. 19 SAXS experiments from selected electrospraying solutions showed that clustered 20 networks between both biopolymers were formed due to the electrostatic interactions 21 between the positively charged amino groups in chitosan and negatively charged amino 22 acid residues in gelatin. As a model bioactive extract, an anthocyanin-rich black carrot 23 extract (BCE) was loaded into selected chitosan/gelatin electrosprayed structures and 24 the encapsulation efficiency and release into two food simulants (ethanol 10 % and 25 acetic acid 3%) was evaluated. Faster and greater release was observed in the acetic acid 26 medium as expected and the results showed that the main factor affecting the bioactive 27 release was the blend composition, i.e. increasing the chitosan content of the 28 formulations limited BCE release. 29 30 KEYWORDS: chitosan; molecular weight; food simulants; anthocyanins extract; 31 electrospraying. 32 33 Microencapsulation technologies are gaining interest in the food area for the 35 preservation of different bioactive compounds (Dias, Ferreira, & Barreiro, 2015) during 36 food processing and storage, preventing undesirable interactions with the food matrix 37 and ensuring their targeted delivery. In recent years, several technologies have been 38 developed and successfully applied to generate micro-and nanoencapsulated materials 39 (spray-drying, extrusion, coacervation, etc.) being the selection of the micro-or40 nanoencapsulation process mainly governed by the physicochemical properties of both 41 the core and shell materials, and the intended final application. As an alternative to 42 conventional microencapsulation techniques, the electrohydrodynamic process has been 43 recently postulated as a simple and advantageous method for generating micro-, 44 submicro-and nanoencapsulation structures for a variety of bioactive molecules (Pérez-45 Masiá, Lagaron et al. 2014, Gómez-Mascaraque and López-Rubio 2016, Gómez-46 Mascaraque, Morfin et al. 2016)), being specially interesting for the encapsulation and 47 protection of thermosensitive molecules, as the drying of the structures is based on the 48 application of an external electrical voltage and, thus, no temperature is required. As a 49 result, compared with the conventional spray-drying technique, electrospraying can 50 achieve higher microencapsulation efficiencies for thermosensitive bioactive 51 compounds (Pérez-Masiá, Lagaron et al. 2015, Gómez-Mascaraque and López-Rubio 52 2016). The morphology of the obtained...

Development of gelatin-coated ι-carrageenan hydrogel capsules by electric field-aided extrusion. Impact of phenolic compounds on their performance

“…The release profiles of tannic acid in the different release media are also shown in Figure 6. An initial burst release was observed in all food simulants, which is typical of hydrophilic matrices that rapidly swell in aqueous media (Atay, et al, 2017).…”

“…On the other hand, biopolymers and, in particular, proteins, have been described to strongly interact with natural polyphenols through different mechanisms, including hydrophobic interactions and hydrogen bonding (Jakobek, 2015;Siebert, Troukhanova, & Lynn, 1996). These intermolecular interactions are responsible, at least partially, of the stabilization effect and the release properties of polyphenol-loaded encapsulation structures (Atay, et al, 2017;Gómez-Mascaraque, et al, 2018). Most research works focus on the impact of microencapsulation on the stabilization of the bioactive ingredients to be protected (Gómez-Mascaraque & López-Rubio, 2016;Kong, Bhosale, & Ziegler, 2018;Pérez-Masiá, Lagaron, & Lopez-Rubio, 2015;Torres-Giner, Martinez-Abad, Ocio, & Lagaron, 2010).…”

Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications

“…The liposomes were structurally characterized at the nanoscale level by means of SAXS experiments conducted in the Non Crystalline Diffraction beamline, BL-11 at ALBA synchrotron light source (www.albasynchrotron.es), using the experimental settings previously described in Atay et al (2018). The liposomal dispersions were placed in sealed 2 mm quartz capillaries (Hilgenburg Gmbh, Germany).…”

“…The release of curcumin from the protein fibers was assessed in two different food simulants following a method adapted from Atay et al (2018). Briefly, the fiber mats were immersed in the release media at a concentration of 30 mg/mL and the absorbance of the supernatant at 427 nm was measured after selected time intervals using a NanoDrop ND-1000 spectrophotometer (Thermo Fisher Scientific, USA), after calibration (R 2 >0.998).…”

Utilization of marine by-products for the recovery of value-added products

“…The use of collagen and gelatin has expanded over a diverse field in foods (Atay et al, 2018, Kittiphattanabawon et al, 2005Rahman 2019), pharmaceutical/biomedical and cosmetics (Senevirathne and Kim, 2012). The industrial use of collagen has been limited to porcine skin and bovine skin and bone (Badii and Howell, 2006;Larrazábal and Camacho, 2008).…”