Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers

Effects of Hydrocolloid Agar, Gelatin, Pectin, and Xanthan on Physicochemical and Rheological Properties of Pickering Emulsions Stabilized by Canola Protein Microgel as a Potential Animal Fat Replacer

“…It has also been found that canola oil can help to reduce blood pressure, cholesterol levels, and risk of coronary heart disease, diabetes, and cancer. 4 However, liquid or semiliquid vegetable oils cannot be easily used in processed foods because of the lack of important technofunctional properties, which are characteristically attributed to solid animal fat. Thus, it is important to overcome this technological limitation by making a solid oil matrix on the basis of vegetable oils.…”

“…It has a higher quantity of tocopherols and stanols than other vegetable oils, which contribute to reducing serum LDL. It has also been found that canola oil can help to reduce blood pressure, cholesterol levels, and risk of coronary heart disease, diabetes, and cancer . However, liquid or semiliquid vegetable oils cannot be easily used in processed foods because of the lack of important technofunctional properties, which are characteristically attributed to solid animal fat.…”

The Layered Encapsulation of Vitamin B2 and β-Carotene in Multilayer Alginate/Chitosan Gel Microspheres: Improving the Bioaccessibility of Vitamin B2 and β-Carotene

“…In recent years, several structured biopolymer-based matrices and carriers have already been developed to encapsulate and protect water-soluble or lipid-soluble bioactive substances [ 1 , 2 , 3 , 4 ]. Currently, various established delivery systems such as nanoparticles, microcapsules, multi-layer emulsion, and polymer-drug conjugates, are being used for the delivery of multiple bioactive substances [ 5 , 6 , 7 , 8 ].…”

Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release

“…Recently, several delivery systems have exhibited that the bioaccessibility of quercetin can be improved, including emulsions and hydrogels, etc. [ 4 , 5 , 6 ]. Emulsions are a type of colloidal dispersion, which are usually prepared by protein and/or polysaccharides and form an amphipathic spherical core-shell structure so that fat-soluble nutrient substances such as quercetin can be encapsulated into the hydrophobic core [ 7 , 8 ].…”

“…It has been reported that an effective way of decreasing the size of beads is microencapsulation by emulsion, which comprises the combination of an encapsulating agent such as protein and oil phase with or without active ingredient, where the crosslinking formed via internal gelation [ 7 , 15 ]. Loyeau et al reported encapsulated canola oil and potential probiotic bacteria through an emulsification/gelation process using whey proteins isolate (WPI)/dextran (DX) conjugate obtained by the Maillard reaction as emulsifiers, improving the stability and encapsulation efficiency of canola oil in WPI/DX conjugate emulsion gel beads [ 4 ]. To the best of our knowledge, few have studied the properties of emulsion gel beads containing quercetin; these performances may be critical for the development of quercetin delivery systems.…”