Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines

Cai, Yong; Zhang, Yingying; Qu, Qi-Xing; Xiong, Ranhua; Tang, Heng; Huang, Chaobo

doi:10.1021/acs.jafc.2c02248

Cited by 17 publications

(9 citation statements)

References 168 publications

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“…Essential oils have poor water solubility and stability, limiting their usage in formulations. Emulsifiers and surfactants may increase caraway oil solubility and stability in water-based products [ 20 ]. Emulsifiers, surfactants, and microencapsulations may increase caraway oil solubility and stability in water-based products [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Caraway Nanoemulsion Gel: A Potential Antibacterial Treatment against Escherichia coli and Staphylococcus aureus

Alqarni

Foudah

Aodah

et al. 2023

Gels

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Novel antibiotics are needed due to the rise of antibiotic-resistant pathogens. Traditional antibiotics are ineffective due to antibiotic-resistant microorganisms, and finding alternative therapies is expensive. Hence, plant-derived caraway (Carum carvi) essential oils and antibacterial compounds have been selected as alternatives. In this, caraway essential oil as an antibacterial treatment was investigated using a nanoemulsion gel. Using the emulsification technique, a nanoemulsion gel was developed and characterized in terms of particle size, polydispersity index, pH, and viscosity. The results showed that the nanoemulsion had a mean particle size of 137 nm and an encapsulation efficiency of 92%. Afterward, the nanoemulsion gel was incorporated into the carbopol gel and was found to be transparent and uniform. The gel had in vitro cell viability and antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The gel safely delivered a transdermal drug with a cell survival rate of over 90%. With a minimal inhibitor concentration (MIC) of 0.78 mg/mL and 0.78 mg/mL, respectively, the gel demonstrated substantial inhibition for E. coli and S. aureus. Lastly, the study demonstrated that caraway essential oil nanoemulsion gels can be efficient in treating E. coli and S. aureus, laying the groundwork for the use of caraway essential oil as an alternative to synthetic antibiotics in the treatment of bacterial infections.

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Section: Introductionmentioning

confidence: 99%

Caraway Nanoemulsion Gel: A Potential Antibacterial Treatment against Escherichia coli and Staphylococcus aureus

Alqarni

Foudah

Aodah

et al. 2023

Gels

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“…However, there is still room for further development in this field by testing the performance of the capsules in model food products. In this way, the effects of real processing conditions (e.g., baking, cooking, or pasteurization processes) on capsule stability and phytochemical recovery could be investigated, as has been the trend with several publications on encapsulation for food processing [65][66][67]. Furthermore, the effects of capsule incorporation into food products on sensory properties should also be evaluated.…”

Section: Incorporation Of Phytochemical Capsules Into Food Productsmentioning

confidence: 99%

Ultrasound-Assisted Encapsulation of Phytochemicals for Food Applications: A Review

Cauduro,

Cui,

Flores

et al. 2023

Foods

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The use of phytochemicals as natural food additives is a topic of interest for both academic and food industry communities. However, many of these substances are sensitive to environmental conditions. For this reason, encapsulation is usually performed prior to incorporation into food products. In this sense, ultrasound-assisted encapsulation is an emerging technique that has been gaining attention in this field, bringing important advantages for the production of functional food products. This review article covered applications published in the last five years (from 2019 to 2023) on the use of ultrasound to encapsulate phytochemicals for further incorporation into food. The ultrasound mechanisms for encapsulation, its parameters, such as reactor configuration, frequency, and power, and the use of ultrasound technology, along with conventional encapsulation techniques, were all discussed. Additionally, the main challenges of existing methods and future possibilities were discussed. In general, ultrasound-assisted encapsulation has been considered a great tool for the production of smaller capsules with a lower polydispersity index. Encapsulated materials also present a higher bioavailability. However, there is still room for further developments regarding process scale-up for industrial applications. Future studies should also focus on incorporating produced capsules in model food products to further assess their stability and sensory properties.

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“…27 Complex coacervation using gelatin and acacia gum has been well investigated. 7,21 Meanwhile, several alternative proteins (such as pea proteins, soy proteins, and whey proteins) and polysaccharides (Gellan gum, xanthan gum, low and high methoxy pectin) mixtures have been explored. 21,28,29 Complex coacervates are formed by self-assembly.…”

Section: Microencapsulation Technology In the Food Industrymentioning

confidence: 99%

“…Over the past decade, complex coacervation has been a proven technology for microencapsulation of active lipophilic ingredients to achieve much higher payloads (40 to 90%) and lower surface oils (less than 0.2 wt % of the total oil) . Complex coacervation using gelatin and acacia gum has been well investigated. , Meanwhile, several alternative proteins (such as pea proteins, soy proteins, and whey proteins) and polysaccharides (Gellan gum, xanthan gum, low and high methoxy pectin) mixtures have been explored. ,, Complex coacervates are formed by self-assembly . Coacervates are mainly made from proteins and polysaccharides, and thus they can be used over a wide range of conditions in food products and withstand adverse stresses during manufacturing, storage, and through the human digestive tract. , …”

Section: Microencapsulation Technology In the Food Industrymentioning

confidence: 99%

“…The membrane can be polymeric, lipoidal, lipoprotein-based, or nonionic in nature . The entire goal of these processes is to avoid degradation of the contents resulting from exposure to environmental factors such as heat, light, water, and oxygen. , Microencapsulation has been proven as an effective way to preserve active food ingredients, such as flavors, colors, nutrients like polyunsaturated fatty acids, vitamins, probiotics, and antioxidants to control their release rate and/or to mask their unpleasant odor or taste . Microencapsulation of these active food ingredients has been studied for more than 60 years .…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation for Food Applications: A Review

Yan¹,

Kim²,

Ruiz³

et al. 2022

ACS Appl. Bio Mater.

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Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty acids, color, probiotics, etc., that require protection during food processing and storage to preserve their quality and shelf life. This review provides an overview of standard microencapsulation technologies, processes, materials, industrial examples, reasons for market success, a summary of recent applications, and the challenges in the food industry, categorized by active food ingredients: flavors, polyunsaturated fatty acids, probiotics, antioxidants, colors, vitamins, and others. We also provide a comprehensive analysis of the advantages and disadvantages of the most common microencapsulation technologies in the food industry such as spray drying, coacervation, extrusion, and spray cooling. This review ends with future perspectives on microencapsulation for food applications.

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Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines

Cited by 17 publications

References 168 publications

Caraway Nanoemulsion Gel: A Potential Antibacterial Treatment against Escherichia coli and Staphylococcus aureus

Caraway Nanoemulsion Gel: A Potential Antibacterial Treatment against Escherichia coli and Staphylococcus aureus

Ultrasound-Assisted Encapsulation of Phytochemicals for Food Applications: A Review

Microencapsulation for Food Applications: A Review

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