Encapsulation of Shiitake (<i>Lenthinus Edodes</i>) Flavors by Spray Drying

Shiga, Hirokazu; Yoshii, Hidefumi; Ohe, Hisashi; Yasuda, Masahumi; Furuta, Takeshi; Kuwahara, Hiroshige; Ohkawara, Masaaki; Linko, P.

doi:10.1271/bbb.68.66

Cited by 43 publications

(10 citation statements)

References 15 publications

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“…According to SEM observations, the surfaces of VCO microcapsule coatings with RB maltodextrin wall material exhibited the best morphology (Figure 4 b and c) with % MEE of 94.4, confirming that this type of wall material has better functionality in encapsulating properties as opposed to the VCO microcapsule coatings with COM maltodextrin (Figure 4a). According to Shiga, et al longer chains of glucose polymers (low DE group) increased the retention ability of the microcapsules [19]. This statement was further confirmed with the findings observed by SEM analysis and % MEE value of both VCO microcapsule samples.…”

Section: Morphology Study Of Microencapsulated Vco Via Semsupporting

confidence: 80%

“…According to Ahn, et al the particle size of the microcapsules formed had an influence on % MEE value of encapsulated powder. The latter statement is supported by the findings of Shiga et al (2004), the surface area of the carrier increased with an increase in the molecular-weight. This finding confirmed that the smaller particle size exhibited by RB maltodextrin resulted in an efficient and higher % MEE (94.39%).…”

Section: The % Mee and Particle Size Distribution Of Microencapsulatesupporting

confidence: 59%

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Optimization of Spray Drying Parameters for Broken Rice Maltodextrin Powder and its Microencapsulation Efficiency Study on VCO Microcapsule

Koh¹,

Amin²,

Hamid³

et al. 2018

jnhfs

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Maltodextrins that contain both simple sugars and polymers of saccharides are widely used in food and pharmaceutical applications as coating agent. To date, there is lack of information of maltodextrin made from Broken Rice (RB), a by-product from rice milling process. Our aim of this study was to produce the high quality of RB maltodextrin powder to be used in the food and pharmaceutical industries and its efficacy as a microencapsulating agent was determined. A RSM comprising a five-level, three-factorial, Central Composite Rotatable Design (CCRD) were used to determine the spray dryer operating parameters to obtain the optimal yield of RB maltodextrin powder. Through RSM-based optimization and verification modeling, the optimal operating parameters of the spray dryer were identified, resulting in a maximal rate of recovery of maltodextrin powder (92.71% ± 3.67) that was closer to the predicted value (94.07%). In the microencapsulation study, Virgin Coconut Oil (VCO) was used as the active ingredient. RB maltodextrins with a DE value of 10-14 exhibited a significantly higher (P <0.01) Microencapsulation Efficiency (MEE) value (94.39%) and smaller particle size (13.38 μm) than the commercial (COM) maltodextrin (81.15%) with a particle size of 13.44 μm. The RB maltodextrin was compatible with the COM maltodextrin (control), which was further proven by the microstructure of the capsules viewed under a Scanning Electron Microscope (SEM).

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Section: Morphology Study Of Microencapsulated Vco Via Semsupporting

confidence: 80%

Section: The % Mee and Particle Size Distribution Of Microencapsulatesupporting

confidence: 59%

Optimization of Spray Drying Parameters for Broken Rice Maltodextrin Powder and its Microencapsulation Efficiency Study on VCO Microcapsule

Koh¹,

Amin²,

Hamid³

et al. 2018

jnhfs

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“…Afterwards, only traces remained in ReA but probably the slight increase of temperature together with the high pressure utilized for SFE extraction was sufficient to degrade it being undetected in the following extracted fractions. Lenthionine levels were drastically reduced when extraction temperature was higher than 80°C . Thus, apparently pressurized extractions made the compound more susceptible to degradation.…”

Section: Resultsmentioning

confidence: 99%

Extraction of bioactive compounds against cardiovascular diseases from Lentinula edodes using a sequential extraction method

Morales

Piris

Ruiz-Rodrı́guez

et al. 2018

Biotechnology Progress

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Three extraction methods were sequentially combined to obtain fractions from Lentinula edodes (shiitake mushrooms) containing bioactive compounds against cardiovascular diseases (CVDs). Fruiting bodies were first extracted with plain water, obtained residue was then submitted to supercritical fluid extraction (SFE) and remaining residue submitted to hot water extraction. Sequential design allowed reutilization of the nonextracted material as raw material for the successive extractions increasing extraction yields and separating interesting compounds. Obtained fractions contained different amounts of ß-glucans, chitins, eritadenine, lenthionine, ergosterol, proteins/peptides and phenolic compounds conferring them different bioactivities. Water soluble fractions showed high antioxidant activities (ABTS and DPPH scavenging capacity and reducing power), they were also able to inhibit one of the main enzymes involved in hypertension (angiotensin-I converting enzyme) and the key enzyme of cholesterol metabolism (3-hydroxy-3-methylglutaryl coenzyme A reductase). The latter inhibitory activity was also noticed in SFE extracts although ergosterol and other lipid-like molecules were isolated. Dietary fibers were separated in the third extraction. Therefore, with this sequential extraction procedure bioactive compounds against CVDs can be selectively separated from a single batch of shiitake powder. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 34:746-755, 2018.

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“…Cyclodextrins are also used to control bitterness in tannins, plant and fungal extracts, skim milk hydrolysates and overcooked tea and coffee (Hedges, 1998). They can also be used to keep the profile of oil volatiles in paste samples that were vacuum-or spray-dried (Bhandari, D'Arcy, & Padukka, 1999;Shiga et al, 2004), due to their high encapsulation efficiency. The most prevalent use of CD in process aids is the removal of cholesterol from animal products such as eggs or dairy products, like cheese (Kwak, Jung, Shim, & Ahn, 2002).…”

Section: Applications In Food Industrymentioning

confidence: 99%

Factors controlling flavors binding constants to cyclodextrins and their applications in foods

Astray

Mejuto

Morales

et al. 2010

Food Research International

149

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Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying

Cited by 43 publications

References 15 publications

Optimization of Spray Drying Parameters for Broken Rice Maltodextrin Powder and its Microencapsulation Efficiency Study on VCO Microcapsule

Optimization of Spray Drying Parameters for Broken Rice Maltodextrin Powder and its Microencapsulation Efficiency Study on VCO Microcapsule

Extraction of bioactive compounds against cardiovascular diseases from Lentinula edodes using a sequential extraction method

Factors controlling flavors binding constants to cyclodextrins and their applications in foods

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