Encapsulation of carotenoids from sea buckthorn extracted by CO2 supercritical fluids method within whey proteins isolates matrices

Mihalcea, Liliana; Turturică, Mihaela; Ghinea, Ioana Otilia; Barbu, Vasilica; Ioniță, Elena; Cotârleț, Mihaela; Stănciuc, Nicoleta

doi:10.1016/j.ifset.2017.06.008

Cited by 34 publications

(23 citation statements)

References 40 publications

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“…From the literature, the microencapsulation of sea buckthorn oils has been well studied, mostly focusing on the roles of wall materials and storage conditions on the stability of sea buckthorn oils [16,17]. e preparation of emulsions is an important step of the microencapsulation process, and properties of emulsions greatly affect the stability and functionality of the microencapsulated products [18].…”

Section: Introductionmentioning

confidence: 99%

Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Zheng

Mao

Yang

et al. 2020

Journal of Food Quality

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Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil.

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Section: Introductionmentioning

confidence: 99%

Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Zheng

Mao

Yang

et al. 2020

Journal of Food Quality

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“…The antimicrobial activity [20,21] was assessed against two spoilage microorganisms such as A. niger MIUG M5 and B. subtilis MIUG B1. Each 0.5 g of the freeze-dried fermented medium was homogenized with 45 mL of sterile Potato Dextrose Agar (PDA) or Plate Count Agar (PCA) medium, cooled to 42 • C, and poured into Petri dishes.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation

2020

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This study reports the biovalorization of the two agri-food by-products (pork lard and freeze-dried okara) through solid-state fermentation using a monoculture of Yarrowia lipolytica or a co-culture of Y. lipolytica and Lactobacillus paracasei, for developing a valuable fermented product with antioxidant and antimicrobial activity. First, some yeast strains were selected based on their properties to produce enzymes (protease and lipase) by cultivation on 5% (w/v) pork lard or 2% (w/v) freeze-dried okara. Two selected strains, Y. lipolytica MIUG D5 and Y. lipolytica ATCC 18942, were further used for the fermentation alone or in a co-culture with L. paracasei MIUG BL2. The Plackett–Burman experimental design was used to establish the effects of the fermentation parameters in order to obtain a fermented product with improved antioxidant and antimicrobial activities. As the Plackett–Burman experimental design are independent variables, the concentrations of the freeze-dried okara, pork lard, glycerol, inoculums type, inoculum concentration, and the fermentation time were analyzed. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging potential and the antimicrobial activity against aerobic spore-forming microorganisms were assessed as responses. For the fermented products, an antioxidant potential between 6.77–17.78 mM TE/g was obtained while the antimicrobial activity against Aspergillus niger ranged from 24 to 64%. Based on the statistical analysis, the time of the yeast fermentation and the concentration of pork lard were selected as variables with the influence on the SSF fermentation process and the functional properties of the fermented product. In the general context of a circular economy, the results demonstrate the possibility of bio-transforming the freeze-dried okara and the pork lard using Y. lipolytica as a valuable workhorse for the lactic acid bacteria (LAB) metabolism and postbiotics production into a fermented product, which is recommended for use as a food and feed ingredient with biotic properties.

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“…Several polymers have been used to produce complex coacervates, such as gelatin, arabic gum, whey protein isolate, chitosan, pectin, pea protein, and alginate, among others (Table 1) [20,62,67]. Complex coacervation has been used for the microencapsulation of different unstable active ingredients such as carotenoids [21,52,54], oils [53,55], phenolic compounds [50,51,56], and probiotic bacteria [28,57] (Table 1). Four major steps are involved in this encapsulation process: emulsification, coacervation itself, gelation, and hardening.…”

Section: Stabilization Of Active Ingredientmentioning

confidence: 99%

“…Another microencapsulation technique that has been used to stabilize carotenoids is complex coacervation. Mihalcea et al [52] and Ursache et al [21] studied the stabilization of carotenoids from sea buckthorn by microencapsulation using whey protein isolate as wall material. In both works, the authors suggest that the wall material used is a capable matrix for the encapsulation of carotenoids, presenting encapsulation efficiency varying between 41% and 56%.…”

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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Encapsulation of carotenoids from sea buckthorn extracted by CO2 supercritical fluids method within whey proteins isolates matrices

Cited by 34 publications

References 40 publications

Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation

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

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