Encapsulation of fucoxanthin in binary matrices of porous starch and halloysite

Oliyaei, Najme; Moosavi‐Nasab, Marzieh; Tamaddon, Ali Mohammad; Fazaeli, Mahboubeh

doi:10.1016/j.foodhyd.2019.105458

Cited by 57 publications

(47 citation statements)

References 49 publications

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“…Moreover, the high adsorption capacity and encapsulation efficiency of fucoxanthin-loaded PS was obtained in our previous study (Oliyaei, Moosavi-Nasab, Tamaddon, & Fazaeli, 2020). Indeed, fucoxanthin entered in holes and filled them; however, partially of fucoxanthin was adsorbed on the surface of PS (Oliyaei et al, 2020).…”

Section: Encapsulation Efficiency Of Fucoxanthinmentioning

confidence: 65%

Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Oliyaei

Moosavi‐Nasab

Tamaddon

et al. 2020

Food Science & Nutrition

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This study aims to assess the effect of gum Arabic (GA), maltodextrin (MD), or their combination as a coating agent at different ratios (1/3, 1/5, and 1/7 w/w) to encapsulate fucoxanthin. For this purpose, fucoxanthin was initially extracted and purified from Sargassum angustifolium brown seaweed and then loaded into porous starch (PS). The fucoxanthin‐loaded PS samples were further contributed in another encapsulation process using the coating materials. All samples were evaluated in terms of encapsulation efficiency, Fourier‐transform infrared (FTIR) spectroscopy and stability under light, dark and low or high temperature (4 and 50°C) exposure over a certain time period. Purification of fucoxanthin was verified through HPLC and NMR spectroscopy. It was shown that the subsequent coating with MD + GA (1/7 w/w) caused an enhanced encapsulation of fucoxanthin‐loaded PS, reaching to about 96%. In addition, the stability of fucoxanthin‐loaded PS was greatly influenced by light and high temperature exposure and decreased from 85% to 58% using the GA‐coated material (1/3 w/w). First‐order kinetic model was found to be fitted well on thermal degradation data of fucoxanthin. Interestingly, the mixture of MD + GA (1/7 w/w) exhibited the highest fucoxanthin prevention at the end of the storage period. Conclusively, the findings of this study can provide simple and facile protocol for food chemists in protecting the food ingredients using encapsulation process.

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Section: Encapsulation Efficiency Of Fucoxanthinmentioning

confidence: 65%

Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Oliyaei

Moosavi‐Nasab

Tamaddon

et al. 2020

Food Science & Nutrition

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“…In vitro release experiments of the encapsulated phlorotannin were carried out under two simulated digestive fluids. According to Oliyaei’s methods [ 31 ] with minor modifications, 0.1 M HCl solution of pH 1.2 with pepsin (0.3% w / v ) was used as a SGF and 0.1 M NaHCO 3 solution of pH 7.5 with pancreatin (0.1% w / v ) was usedas a SIF. Approximately 0.5 g of PPNPS (1:8) was added to 10 mL SGF and vortexed in the dark for 120 min.…”

Section: Methodsmentioning

confidence: 99%

Preparation, Characterization and Antioxidant Activities of Kelp Phlorotannin Nanoparticles

Bai

Sun

et al. 2020

Molecules

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Phlorotannins are a group of major polyphenol secondary metabolites found only in brown algae and are known for their bioactivities and multiple health benefits. However, they can be oxidized due to external factors and their bioavailability is low due to their low water solubility. In this study, the potential of utilizing nanoencapsulation with polyvinylpyrrolidone (PVP) to improve various activities of phlorotannins was explored. Phlorotannins encapsulated by PVP nanoparticles (PPNPS) with different loading ratios were prepared for characterization. Then, the PPNPS were evaluated for in vitro controlled release of phlorotannin, toxicity and antioxidant activities at the ratio of phlorotannin to PVP 1:8. The results indicated that the PPNPS showed a slow and sustained kinetic release of phlorotannin in simulated gastrointestinal fluids, they were non-toxic to HaCaT keratinocytes and they could reduce the generation of endogenous reactive oxygen species (ROS). Therefore, PPNPS have the potential to be a useful platform for the utilization of phlorotannin in both pharmaceutical and cosmetics industries.

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“…Other transformations include etherification to make neutral starches (Misman, Azura, & Hamid, 2015), and ozone treatment, which is both a chemical and physical modification method (Castanha, Santos, Cunha, & Augusto, 2019;Klein et al, 2014). Morphological modification is also a common strategy that is utilized to change starches' functional properties to give porous starch or starch nanoparticles (NPs) (Li, Zhao et al, 2018;Oliyaei, Moosavi-Nasab, Tamaddon, & Fazaeli, 2020;Xiang et al, 2016;Yang et al, 2017). Enzymatic modification by pullulanase, an enzyme that cleaves (1,6)-α-D glycosidic linkages, can also effectively change the amylopectin to amylose ratio (Abidin et al, 2018; Although most of these modification strategies involve fairly simple synthetic reaction steps, much attention has recently been focused on developing and optimizing processes for reactive extrusion of starch, opening the door for further commercialization of starch-based products (Fitch-Vargas et al, 2019;Fonseca-Florido et al, 2019;Jebalia et al, 2019;Kaisangsri, Kowalski, Kerdchoechuen, Laohakunjit, & Ganjyal, 2019;Liu et al, 2019;Milotskyi, Bliard, Tusseau, & Benoit, 2018;Nessi et al, 2019;Siyamak, Laycock, & Luckman, 2020;Tian, Zhang, Sun, Jin, & Wu, 2015;Ye et al, 2019).…”

Section: Modification Strategiesmentioning

confidence: 99%

Section: Modification Strategiesmentioning

confidence: 99%

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Lauer

Smith

2020

Comp Rev Food Sci Food Safe

123

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Interest in starch-based films has increased precipitously in response to a growing demand for more sustainable and environmentally sourced food packaging materials. Starch is an optimal candidate for these applications given its ability to form thermoplastic materials and films with affordable and often sustainably sourced plasticizers like those produced as waste byproducts by biodiesel and agricultural industries. Starch is also globally ubiquitous, affordable, and environmentally benign. Although the process of producing starch films is relatively straightforward, numerous factors, including starch source, extraction method, film formulation, processing methods, and curing procedures, drastically impact the ultimate material properties. The significant strides made from 2015 to early 2020 toward elucidating how these variables can be leveraged to improve mechanical and barrier properties as well as the implementation of various additives or procedural modifications are cataloged in this review. Advances toward the development of functional films containing antioxidant, antibacterial, or spoilage indicating components to prevent or signal the degradation of food products are also discussed.

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Encapsulation of fucoxanthin in binary matrices of porous starch and halloysite

Cited by 57 publications

References 49 publications

Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Preparation, Characterization and Antioxidant Activities of Kelp Phlorotannin Nanoparticles

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

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