Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules

Zhuang, Fengchen; Li, Xiang; Hu, Jinhua; Liu, Xiaoming; Zhang, Shuang; Tang, Chunya; Zhou, Peng

doi:10.1016/j.foodchem.2018.07.018

Cited by 16 publications

(7 citation statements)

References 37 publications

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“…To improve the efficiency and chemical stability of microcapsules, a small particle size and a uniform distribution of the oil droplets are required during the emulsion. Noncompliance with these requirements may result in deep depressions on the surfaces of the microcapsule powders, a loose inner wall, an abundance of cavities, and a low rate of active ingredient retention in the microcapsules [ 317 ]. To address these issues, Chen et al [ 318 ] developed a structured film for the microencapsulation of DHA oil, which was inspired by milk fat globule membranes.…”

Section: Applications On the Macrostructure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

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Section: Applications On the Macrostructure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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“…The usual approaches to protecting polyunsaturated fatty acids (PUFAs) include adding antioxidants such as butylated hydroxyanisole (BHA), 2,6-di- tert -butyl-4-methylphenol (BHT), and other substances with antioxidant activity extracted from plants, animals, and microorganisms . Casein, α-cyclodextrin, and other biomacromolecule wall materials can be used to encapsulate PUFAs to enhance their oxidative stability. , However, these approaches have limitations to their protective effects. The efficiency of adding antioxidants to protect linoleic acid depends strongly on the position of the antioxidant relative to the fatty acid phase, and the efficiency of encapsulating linoleic acid using biomacromolecule wall materials is also low. , Therefore, another approach to protection has been proposed where antioxidants are covalently bonded to PUFAs so that they can directly resist the action of free radicals and reactive oxygen species in the environment .…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Oxidative Stability of Linoleic Acid by Esterification with Hydroxytyrosol

Zhang

et al. 2022

ACS Food Sci. Technol.

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This work aimed to evaluate the effect of covalent binding of an antioxidant, hydroxytyrosol, on the oxidative stability of linoleic acid. Hydroxytyrosol was bound to linoleic acid through an ester bond to produce hydroxytyrosol linoleate. The results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and ferric reducing antioxidant power (FRAP) assays indicated that hydroxytyrosol linoleate retained the main antioxidant activity of hydroxytyrosol. Linoleic acid, hydroxytyrosol linoleate, and linoleic acid with 0.2 mg/g 2,6-di-tert-butyl-4-methylphenol (BHT) were stored under accelerated oxidation conditions (37 °C or illumination) for 9 days. Adding BHT only inhibited the oxidation of linoleic acid for 5 days. In contrast, hydroxytyrosol linoleate inhibited oxidation for 9 days. After 9 days, the peroxide, conjugated diene, thiobarbituric acid reaction substance values, and degradation rate of hydroxytyrosol linoleate were less than 26% of those of linoleic acid. The findings indicate that esterification with hydroxytyrosol can significantly improve the oxidative stability of linoleic acid.

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“…[2,3] Since 2014, casein has been proposed as a raw material for the formation of micro and nano capsules because of its high affinity for hydrophobic substances and is Generally Recognized as Safe (GRAS) substance [4] .Casein has been used to encapsulate different substances in the food industry. Examples of lipophilic organic substances include: omega-3 fatty acids, [5] β-carotene, [1,6,7] fish oil, [8] curcumin, [9][10][11][12] vitamin A, vitamin D, [13,14] , vanillin, [15] eugenol, [16] triclosan, [17] thymol, [18] celecoxib, [19] emodin, [20] sunflower oil, [21] resveratrol, [22,23] hydroxycamptothecin, [24] quercetin, [9] blueberry anthocyanins, [2] naringenin, [25] isoflavone, [25] rutin [4] and linoleic acid [26] ; and hydrophilic organic substances such as: vitamin C [27] and phenolic compounds . [28] On the other hand, nanoparticles of inorganic substances have been encapsulated using caseins, such as iron oxide, [29] calcium carbonate, [30] zinc oxide, [31] silver, gold and copper(II) oxide .…”

Section: Introductionmentioning

confidence: 99%

Properties of micro and nano casein capsules used to protect the active components: A review

Acuña-Avila

Cortés‐Camargo

Jimenez-Rosales

2021

International Journal of Food Properties

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Casein is an abundant, cheap, and easy to modify milk protein, which is useful as a wall material to encapsulate organic and inorganic substances that can be applied to protect, load, and deliver flavorings, phenolic compounds, drugs, or inorganic substances. There are many reviews that have explored casein itself as well as the configuration of micelle structures to load substances, but there is a lack of condensed information about the physicochemical properties of casein capsules and the factors that influence them, such as the type of casein, core material and the methods used to obtain the capsules and characterize them. The aim of this review was to identify trends among the different types of casein proteins that can be used as wall materials for encapsulation, the type of core substances that are encapsulated, the reported size, the encapsulation efficiency, and the characterization methods. It can be assumed that each modification of the casein micelle such as the type of casein, active substance, the proportion of substance, and methods used to encapsulate can produce different results in terms of size, morphology and stabilization. These characterization plays a key role in understanding the physicochemical properties of casein encapsulates. In this review the factors that affect the encapsulation with casein as wall material and the characterization methods are presented.

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Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules

Cited by 16 publications

References 37 publications

Progress in the Application of Food-Grade Emulsions

Progress in the Application of Food-Grade Emulsions

Enhancing the Oxidative Stability of Linoleic Acid by Esterification with Hydroxytyrosol

Properties of micro and nano casein capsules used to protect the active components: A review

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