Encapsulation of dairy protein hydrolysates: Recent trends and future prospects

Giroldi, Maiara; Grambusch, Isabel Marie; Lehn, Daniel Neutzling; Souza, Cláucia Fernanda Volken de

doi:10.1080/07373937.2021.1906695

Cited by 19 publications

(9 citation statements)

References 95 publications

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“…The valine, leucine and isoleucine contents from free buffalo cheese whey hydrolysates at the initial time were 1014, 1484 and 1108 mg per 100 g, respectively (Table 1). After 45 days of storage, the BCAA concentrations of free buffalo whey hydrolysates decreased probably due to interactions of BCAA with environmental factors (Giroldi et al ., 2021). The encapsulated hydrolysates with 1:10 core:wall material ratio had higher BCAA concentrations compared to those with a ratio of 1:15 (Table 1) at the initial time and after 45 days of storage.…”

Section: Resultsmentioning

confidence: 99%

“…Encapsulation technologies have been developed to mitigate these limitations, and spray drying is one of the most used techniques (Subtil et al ., 2014). Published works have addressed spray drying encapsulation of dairy protein hydrolysates from cow cheese whey (Ozorio et al ., 2019; Giroldi et al ., 2021). However, studies on encapsulated hydrolysates from other dairy sources are needed to expand the use of cheese whey.…”

Section: Introductionmentioning

confidence: 99%

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Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Giroldi

Grambusch

Schlabitz

et al. 2022

Int J of Food Sci Tech

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This work aimed to produce and encapsulate protein hydrolysates of buffalo origin using spray drying with gum arabic and maltodextrin as encapsulating agents. The following core ratios were applied: encapsulating agent in the ratios of 1:10 and 1:15, with 50% gum arabic and 50% maltodextrin (50:50), and 70% gum arabic and 30% maltodextrin (70:30). The encapsulated particles were between 2.0 and 20.0 lm. The encapsulation efficiency of the samples was above 95% at the initial time. After 45 days of storage, encapsulation efficiency decreased to values below 60%. The 70:30 samples showed a significant decrease (P < 0.05) in hygroscopicity, moisture and water activity compared with free hydrolysates. The encapsulation process increased the values of oil retention, emulsifying activity and solubility of whey protein hydrolysates for all proportions evaluated, both at the initial time and after 45 days of storage. The branched-chain amino acid concentration was higher in samples encapsulated at the 1:10 ratio. The spray drying encapsulation of buffalo protein hydrolysates with suitable encapsulating agents improves the techno-functional characteristics of these hydrolysates, hence expanding their use in different food matrices and enabling the use of buffalo cheese whey.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Giroldi

Grambusch

Schlabitz

et al. 2022

Int J of Food Sci Tech

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“…The encapsulated bioactives in the particle structure is the core, and it is dispersed in a matrix of wall material. Some common encapsulation techniques are spray-drying, freeze-drying, and coacervation [ 19 , 51 ].…”

Section: Formulation Strategies To Reduce or Control Hygroscopicitymentioning

confidence: 99%

“…Proteins are less popular but used as well, and some common ones are gelatin (GE), whey protein isolate (WPI) and soy protein isolate (SPI). Proteins present advantages such as nutritional benefits, good solubility, emulsification, and gelation abilities, making them suitable for encapsulation techniques too [ 19 , 51 ].…”

Section: Formulation Strategies To Reduce or Control Hygroscopicitymentioning

confidence: 99%

“…Encapsulation of protein hydrolysate core materials with protein wall materials may cause insufficient protection and loss of bioactive properties due to interactions between them as a result of similarity between their compositions [ 51 ]. This can be seen in the encapsulation of casein hydrolysate with SPI.…”

Section: Formulation Strategies To Reduce or Control Hygroscopicitymentioning

confidence: 99%

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Formulation Strategies to Improve the Stability and Handling of Oral Solid Dosage Forms of Highly Hygroscopic Pharmaceuticals and Nutraceuticals

Ling

Hadinoto

2022

Pharmaceutics

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Highly hygroscopic pharmaceutical and nutraceutical solids are prone to significant changes in their physicochemical properties due to chemical degradation and/or solid-state transition, resulting in adverse effects on their therapeutic performances and shelf life. Moisture absorption also leads to excessive wetting of the solids, causing their difficult handling during manufacturing. In this review, four formulation strategies that have been employed to tackle hygroscopicity issues in oral solid dosage forms of pharmaceuticals/nutraceuticals were discussed. The four strategies are (1) film coating, (2) encapsulation by spray drying or coacervation, (3) co-processing with excipients, and (4) crystal engineering by co-crystallization. Film coating and encapsulation work by acting as barriers between the hygroscopic active ingredients in the core and the environment, whereas co-processing with excipients works mainly by adding excipients that deflect moisture away from the active ingredients. Co-crystallization works by altering the crystal packing arrangements by introducing stabilizing co-formers. For hygroscopic pharmaceuticals, coating and co-crystallization are the most commonly employed strategies, whereas coating and encapsulation are popular for hygroscopic nutraceuticals (e.g., medicinal herbs, protein hydrolysates). Encapsulation is rarely applied on hygroscopic pharmaceuticals, just as co-crystallization is rarely used for hygroscopic nutraceuticals. Therefore, there is potential for improved hygroscopicity reduction by exploring beyond the traditionally used strategy.

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The Impact of Homogenization Techniques and Conditions on Water‐In‐Oil Emulsions for Casein Hydrolysate–Loaded Double Emulsions: A Comparative Study

Salum,

Ulubaş,

Güven

et al. 2024

Food Science & Nutrition

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This study aims to evaluate homogenization techniques and conditions for producing stable, small droplet‐size water‐in‐oil (W/O) emulsions intended for incorporation into casein hydrolysate–loaded double emulsions. Three commonly used homogenization methods; rotor–stator, ultrasonic, and high‐pressure homogenization were individually optimized utilizing response surface methodology. Instances of over‐processing were observed, particularly with the rotor–stator and ultrasonic homogenizers under specific conditions. Nevertheless, optimal conditions were identified for each technique: 530 s at 17,800 rpm agitation speed for the rotor–stator homogenizer, 139 s at 39% amplitude for the ultrasonic homogenizer, and 520 s at 1475 bar for the high‐pressure homogenizer. Subsequently, the W/O emulsions produced under optimal conditions and their respective W1/O/W2 double emulsions were compared. The rotor–stator and high‐pressure homogenized W/O emulsions exhibited comparable narrow droplet‐size distributions, as indicated by similar Span values. However, high‐pressure homogenization failed to sufficiently minimize droplet size. Ultrasonic homogenization resulted in droplets at the 1‐μm scale but yielded more polydisperse droplet‐size distribution. According to TOPSIS analysis, an emulsion with a viscosity of 93.1 cP (centiPoise), a stability index of 93.8%, a D(90) of 0.67 μm (0th day), and a D(90) of 0.75 μm (30th day) produced using a rotor–stator was selected. Additionally, double emulsions containing primary emulsions prepared with the rotor–stator method demonstrated higher viscosity, narrower droplet‐size distribution, and lower creaming compared to other samples. This investigation sheds light on the influence of homogenization techniques on emulsion properties, providing valuable insights for optimizing double emulsion formulations.

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Encapsulation of dairy protein hydrolysates: Recent trends and future prospects

Cited by 19 publications

References 95 publications

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Formulation Strategies to Improve the Stability and Handling of Oral Solid Dosage Forms of Highly Hygroscopic Pharmaceuticals and Nutraceuticals

The Impact of Homogenization Techniques and Conditions on Water‐In‐Oil Emulsions for Casein Hydrolysate–Loaded Double Emulsions: A Comparative Study

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