Encapsulation of bioactive compounds by “extrusion” technologies: a review

Bamidele, Oluwaseun P.; Emmambux, Mohammad Naushad

doi:10.1080/10408398.2020.1793724

Cited by 102 publications

(54 citation statements)

References 105 publications

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“…Thus, recent findings have investigated the ability of some polymers to allow the formulation of extruded foods with ingredients that require protection or stability; this approach extrusion could become a promising practice to deliver bioactive nutrients [3]. Moreover, recent findings report the use of biopolymers-comprising polysaccharides and proteins-to protect and deliver bioactive compounds [13].…”

Section: Introductionmentioning

confidence: 99%

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Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates

Igual

Chiș

Păucean

et al. 2021

Foods

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Wild Rose canina fruit represents a rich source of bioactive compounds such as minerals, phenolic compounds, vitamins, carotenoids, folate, and antioxidant activity that still needs to be further exploited. Thus, this study aimed to use wild Rosa canina fruit encapsulated powder with different biopolymers aiming to manufacture ready-to-eat products, such as corn extrudates. To achieve this goal, extrudate physicochemical characteristics, such as water content (xw), water activity (aw), water absorption index (WAI), water solubility index (WSI), swelling index (SWE), hygroscopicity (Hy), expansion index (SEI), bulk density (rb), porosity (e), textural, optical; nutritional; and functional analysis (phenolic acids, flavonoids, ascorbic and dehydroascorbic acids, vitamin C, carotenoids, folates, antioxidant activity, and minerals) were determined. Results highlighted that 4 and 8% addition of wild Rose canina fruit encapsulated powder could be successfully used in the corn extrudates, showing the positive influence on its nutritional and functional value. Strong positive Pearson correlations were identified between antioxidant capacity and total flavonoids, carotenoids, folates, and vitamin C of mixtures and extrudates Minerals increased their amount during the extrusion process, reaching the highest values at an addition of 8% rosehip encapsulated with pea protein biopolymer. Furthermore, from the biopolymers used in the present study, pea protein powder exhibited the highest protection on the analyzed bioactive compounds against the extrusion process.

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Section: Introductionmentioning

confidence: 99%

“…It was also reported that starch, mannose, and cyclodextrins could be used for the same purpose. However, maltodextrin is usually preferred because it is cheaper and ready to use [13]. Further, soy, pea, and chickpea protein-based matrices successfully encapsulated lycopene and folate [18,19].…”

Section: Introductionmentioning

confidence: 99%

Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates

Igual

Chiș

Păucean

et al. 2021

Foods

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“…In the health sector, microencapsulation is mainly used for the sustained release of drugs [5]. Microencapsulation can be accomplished by many different measures, such as coacervation, extrusion, and spray drying [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Curcumin in Crosslinked Jelly Fig Pectin Using Vacuum Spray Drying Technique for Effective Drug Delivery

Hartini

Ponrasu

et al. 2021

Polymers

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Microencapsulation of curcumin in jelly fig pectin was performed by the vacuum spray drying (VSD) technique. The VSD was advanced with a low inlet temperature of 80–90 °C and low pressure of 0.01 mPa. By the in situ cross-linking with multivalent calcium ions, jelly fig pectin produced stable curcumin encapsulated microparticles. The physiochemical characteristics of microparticles were thoroughly investigated. The results revealed that 0.75 w/w% of jelly fig pectin and inlet temperature of 90 °C could be feasible for obtaining curcumin microparticles. The VSD technique showed the best encapsulation efficiency and yield and loading efficiency was up to 91.56 ± 0.80%, 70.02 ± 1.96%, and 5.45 ± 0.14%, respectively. The curcumin was readily released into simulated gastrointestinal fluid with 95.34 ± 0.78% cumulative release in 24 h. The antioxidant activity was stable after being stored for six months and stored as a solution for seven days at room temperature before analysis. Hence, the VSD technique could be applicable for the microencapsulation of bioactive compounds such as curcumin to protect and use in the food/pharmaceutical industry.

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“…In particular, the high temperatures used may promote the oxidation of the fish oil during the manufacturing process and it involves high capital and energy costs [ 101 ]. There are a number of different extrusion approaches that can be used for microencapsulation purposes, including centrifugal extrusion, melt-injection, and melt-extrusion [ 102 ], which vary in their operating principles and the nature of the microcapsules produced.…”

Section: Microencapsulationmentioning

confidence: 99%

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

Venugopalan

Gopakumar

Kumaran

et al. 2021

Foods

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Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source of long-chain polyunsaturated fatty acids (PUFAs) in the omega-3 form which are claimed to have particularly high biological activities. Functional food products designed to enhance human health and wellbeing are increasingly being fortified with these omega-3 PUFAs because of their potential nutritional and health benefits. However, food fortification with PUFAs is challenging because of their low water-solubility, their tendency to rapidly oxidize, and their variable bioavailability. These challenges can be addressed using advanced encapsulation technologies, which typically involve incorporating the omega-3 oils into well-designed colloidal particles fabricated from food-grade ingredients, such as liposomes, emulsion droplets, nanostructured lipid carriers, or microgels. These omega-3-enriched colloidal dispersions can be used in a fluid form or they can be converted into a powdered form using spray-drying, which facilitates their handling and storage, as well as prolonging their shelf life. In this review, we provide an overview of marine-based omega-3 fatty acid sources, discuss their health benefits, highlight the challenges involved with their utilization in functional foods, and present the different encapsulation technologies that can be used to improve their performance.

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Encapsulation of bioactive compounds by “extrusion” technologies: a review

Cited by 102 publications

References 105 publications

Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates

Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates

Microencapsulation of Curcumin in Crosslinked Jelly Fig Pectin Using Vacuum Spray Drying Technique for Effective Drug Delivery

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

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