Effect of different encapsulating agent combinations on physicochemical properties and stability of microcapsules loaded with phenolics of plum (Prunus salicina lindl.)

Yinbin, Li; Wu, Li; Weng, Minjie; Tang, Baosha; Lai, Pufu; Chen, Junchen

doi:10.1016/j.powtec.2018.09.049

Cited by 57 publications

(39 citation statements)

References 26 publications

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“…Kuck [7] encapsulated grape skin extracts with GA by spray-drying and freeze-drying, obtained 17.07-21.15 mg malvidin-3,5-diglucoside/g of ACN and 21.37-26.26 mg GAE/g of TPC, with the retention rate of 80.75%-99.58% for ACN and that of 81.4%-95.3% for TPC. Li [20] reported the concentration of plum phenolics (296.19 mg GAE/g), only remained 23.51%-27.24% after encapsulation with GA and MD by spray-drying.…”

Section: Samplementioning

confidence: 99%

Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

2019

International Journal of Food Properties

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In this work, anthocyanin of rose residue was microencapsulated, using spray-drying (1:1 (w/w) of GA to MD, the inlet air temperature was170°C, the drying airflow rate was 5.0 m 3 /min, feed rate was 0.36 L/h) and freezedrying (processing 48 h at −52°C, vacuum degree was 0.45 mbar) with gum arabic and maltodextrin as external materials. The total phenolic content (TPC), anthocyanin content (ACN), antioxidant activity, moisture content, water activity (A w), solubility, hygroscopicity, colorimetric property, particle micromorphology and size distribution of the microencapsulated anthocyanin were measured. Thermal degradation kinetic and thermodynamic parameters of ACN extracts and microcapsules in the accelerated model were determined. The spray-dried powder (SDP) presented a spherical shape while the freeze-dried powders (FDP) were in indefinite and laminated structures with more homogeneous distribution. After microencapsulation, the retention rate of TPC and ACN was 86.00% and 75.85% for SDP, 91.44% and 95.12% for FDP, respectively. Both of spray-dried and freeze-dried strategy provided efficient preservation for rose residues, enabling them to have lower moisture content, water activity, significantly higher solubility (P < .05) compared with the rose anthocyanin extracts (RAE), and have highfidelity color that was similar to RAE. Meanwhile, the antioxidant activity of the microcapsules decreased with the deteriorating of bioactive compounds. In the degradation kinetic study of anthocyanin at the temperature 70, 80, 90°C, both FDP and SDP had longer half-life duration, lower absolute value of activation entropy, and better effect of freeze-drying embedding method compared to RAE. Therefore, microencapsulation, especially by freeze-drying method, could efficiently enhance the stability of anthocyanin in rose residue during thermal processing and storage, and thus greatly facilitate the utilization of by-product of rose essential oil.

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Section: Samplementioning

confidence: 99%

Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

2019

International Journal of Food Properties

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“…The morphology of the samples was recorded using a scanning electron microscope (SEM) (JSM-6700F, Japan). The samples were fixed on a brass stub using a double-sided adhesive tape, and then, coated with a thin layer of gold for electric conductivity prior to electron microscopic scanning (Yinbin et al, 2018).…”

Section: Scanning Electronic Microscopymentioning

confidence: 99%

Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation

Jin

Ding

et al. 2020

J Food Process Preserv

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This study aimed to explore the stability of allyl isothiocyanate (AITC) after microencapsulation and its effect on the preservation of chilled fresh pork for 24 days. The single-factor experiment and the orthogonal experiment were used to study the best experimental conditions (homogenizing time 4 min, stirring rate 900 rpm, Tween 80: core material volume ratio 1:20, and olive oil: AITC volume ratio 25:75). Then, the microencapsulation was prepared using these experimental conditions to study the characterization and stability. The experimental results showed that the stability of the AITC microencapsulation prepared by the complex coacervation method was significantly better than that of the free-state AITC. The AITC microencapsulation was used for in vitro antibacterial experiments and chilled fresh pork preservation experiments. When the concentration of AITC was the same as that of bacteria in the environment, there is significant difference in the total number of colonies of Listeria monocytogenes, Escherichia coli, and Salmonella treated with free AITC and AITC microencapsulation, but there is no significant difference in the number of Staphylococcus aureus. The results confirmed that AITC microencapsulation produced significant effectively extended the shelf life of chilled fresh pork to 24 days compared with the control. Practical applications The objective of this study was to explore the use of sustained-release AITC microencapsulation as food-borne, natural, and long-acting preservatives to prolong the shelf life of pork tenderloin (M. psoas major). In this study, gelatin and chitosan and AITC were used to form microencapsulation by the complex coacervation method. The EE of AITC microencapsulation was 90.63%, which could effectively control AITC release and reduce irritant odor. The preparation method was simple and fast, and the instrument was not strictly required. In practical application, the microencapsulation prepared by this method was convenient to use and had a good effect. They effectively doubled the shelf life of pork tenderloin (M. psoas major) and did not come in contact with food directly. They also had a higher level of security guarantee,

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“…Yinbin et al [38] evaluated the effect of different combinations of wall materials (maltodextrin/ arabic gum, maltodextrin/gelatin, maltodextrin/chitosan and maltodextrin/β-cyclodextrin/arabic gum) on microencapsulation of plum phenolic compounds by spray drying. Encapsulation efficiency and storage stability of the microparticles were assessed.…”

Section: Recent Advances In the Stabilization Of Bioactive Compoundsmentioning

confidence: 99%

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019

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Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.

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Effect of different encapsulating agent combinations on physicochemical properties and stability of microcapsules loaded with phenolics of plum (Prunus salicina lindl.)

Cited by 57 publications

References 26 publications

Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

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