Encapsulation of ginger oil in alginate-based shell materials

Abstract

Hydrogels consisting of a blend of sodium alginate and k -carrageenan aqueous solutions were prepared using Ca 2+ as the gelling agent in a shell material formulation for encapsulation of food-grade ginger oil. A preliminary study on the rheological and textural behavior of two hydrogels prepared from (1) alginate water solution and (2) alginate blended with k -carrageenan in water showed that the latter produced gels with higher values of elastic and viscous moduli and gel strength, related to added mechanical rigidity. In the encapsulation of ginger oil, 4 formulations of shell material were prepared from 1% w/w alginate solution and from the blend of 1% w/w alginate solution with 1.5% w/w k -carrageenan (at 80:20 v/v ratio) with and without incubation in a 0.1 w/w chitosan solution as a final coating in a two-stage capsule hardening procedure. The ability of the formulated shell materials to protect the encapsulated ginger oil from oxidative degradation was measured using both primary and secondary oxidation products using peroxide value, p -anisidine value, and thiobarbituric acid reactive substances. Encapsulated ginger oil gave lower values of the oxidation products compared to unencapsulated. Moreover, the ginger oil extracted from capsules with alginate and k -carrageenan, along with chitosan as the final coating, showed the lowest content of oxidation products throughout the storage period, suggesting a better protection of ginger oil.

Lactic Acid Bacteria Co-Encapsulated with Lactobionic Acid: Probiotic Viability during In Vitro Digestion

“…Therefore, the CaCl 2 concentration had an influence on the strength of the capsules. Other authors have found that the strength of the sodium alginate gel increases with the CaCl 2 concentration, as the formation of stronger and more crosslinked bound gels is favoured due to the presence of more available Ca 2+ ions [35,36]. Besides that, the chitosan coating provided extra coverage in the capsules, which may influence the ability of their structure to make them increase probiotic viability [28] and to withstand the digestive conditions and help the probiotic to survive and reach the lower gastrointestinal tract (GIT).…”

Ginger: a systematic review of clinical trials and recent advances in encapsulation of its bioactive compounds

“…Atencio et al 56 prepared hydrogels using a combination of sodium alginate and κ-carrageenan aqueous solutions in a shell material formulation to encapsulate ginger oil. In the encapsulation of ginger oil, four formulations of the shell material were prepared from 1% w/w alginate solution and from a blend of 1% w/w alginate solution with 1.5% w/w κ-carrageenan (at 80 : 20 v/v ratio) with and without incubation in a 0.1 w/w chitosan solution as a final coating in a two-stage capsule hardening procedure.…”

“…Besides, the ginger oil extracted from capsules with alginate and κ-carrageenan, along with chitosan as the final coating, showed the lowest content of oxidation products throughout the storage period (15 days), suggesting better protection of ginger oil. 56 In the Borcan et al 57 study, polyurethane (PU) with pure ginger extract (GE) was obtained using a poly-addition process combined with a simultaneous emulsification. The particles presented almost neutral pH values and low water solubility.…”

Ultrasound-Assisted Extraction of Carotenoids from Orange Peel Using Olive Oil and Its Encapsulation in Ca-Alginate Beads

“…According to the properties, these gels are similar to solid materials, but they consist of 99.0–99.5% water. This biopolymer has several properties (low price, easy to use, biodegradability, and biocompatibility), which makes it a suitable material for encapsulation of extracts [ 28 , 29 ].…”