Encapsulation of tributyrin with whey protein isolate (WPI) by spray-drying with a three-fluid nozzle

Shi, Xueqian; Lee, Youngsoo

doi:10.1016/j.jfoodeng.2020.109992

Cited by 20 publications

(11 citation statements)

References 26 publications

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“…The amount of total TB retained in the spray‐dried powders was measured using a method described previously (Shi & Lee, 2020). The spray‐dried powder (0.1 ± 0.01 g) and internal standard tripropionin (TP) (0.01 ± 0.001 g) were first dispersed in 1 mL deionized (DI) water then 3 mL hexane was added.…”

Section: Methodsmentioning

confidence: 99%

“…The amount of free TB presented on the surface of the powders was measured using a method described previously (Shi & Lee, 2020). The TB/CD complex powder (0.3 ± 0.01 g) was weighed in a 15‐mL centrifuge tube (Ultra CruzBiotechnology, Inc., TX, USA).…”

Section: Methodsmentioning

confidence: 99%

“…Spray drying is a well‐known technology that has been widely used to produce microcapsules (Pan & Zhong, 2016; Reineccius, Reineccius, & Peppard, 2002; Shi & Zhong, 2015). In our previous study, a high surface oil (>20%) was observed when TB was emulsified with whey protein isolate before spray dried (Shi & Lee, 2020). To increase the encapsulation and process efficiency and obtain a powder product, the objective of this study was to investigate the feasibility of encapsulating TB with CD using spray drying and to assess its fermentability in vitro .…”

Section: Introductionmentioning

confidence: 97%

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Encapsulation of tributyrin by gamma‐cyclodextrin: Complexation, spray drying, and in vitro fermentation

Shi

Monaco

Donovan

et al. 2020

Journal of Food Science

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Butyrate is a short-chain fatty acid (SCFA) known for support in gastrointestinal (GI) health. Tributyrin (TB) could be used as an alternate source of butyrate. The objectives of this study were to encapsulate TB using gammacyclodextrin (CD) by spray-drying and to investigate the physicochemical and the fermentation properties of TB/CD complex. The TB/CD complex precipitated in water with an average stoichiometry of 1:1.3 of TB:CD. At a 1:2 molar ratio of TB:CD, TB was fully retained in the spray-dried TB/CD complex. The spray-dried TB/CD complex showed crystalline structure, supported by both X-ray diffraction spectra and scanning electron microscopy images. The TB/CD complex at 1:2 molar ratio was fermented and several SCFAs, including butyrate, were produced in an in vitro test using piglets' ileal and colonic contents. A dose-dependent increase in the butyrate concentration in both ileum and ascending colon was observed. Approximately, 426 and 1189 μmole butyrate was produced per gram of TB/CD powder at 9 mM treatment in ileum and ascending colon, respectively. Thus, the production of the TB/CD complex using spray drying is feasible and the complex has the potential for food applications to improve intestinal health.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

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Encapsulation of tributyrin by gamma‐cyclodextrin: Complexation, spray drying, and in vitro fermentation

Shi

Monaco

Donovan

et al. 2020

Journal of Food Science

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“…Size varies in diameter from 2 to 3 mm ( Krasaekoopt et al, 2003 ). Whey protein isolate is a new approach as encapsulating material that is helpful in targeted delivery and alternative to medicinal health care ( Shi and Lee, 2020 ). Milk proteins act as an encapsulating material and can form a gel in this situation just like gelatine.…”

Section: Introductionmentioning

confidence: 99%

Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions

Afzaal

Saeed

Hussain

et al. 2022

Saudi Journal of Biological Sciences

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“…Besides the advantages related with oxidation, the encapsulated oil samples also change the sensorial perception (Shi & Lee, 2020).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

Saraç

Doğan

2021

J. Food Process. Preserv.

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In the present study, the mono,-diglycerides obtained from rendering waste oil were encapsulated with skim milk powder (MP) and whey protein (WP), and the properties of surfactants obtained were determined. The encapsulation procedure performed in order to achieve ease of use and to determine potential protein-surfactant synergetic effects was performed with dry matter rates of 10% and 20% and surfactant/ encapsulation material rates of 1:2 and 1:3 (four different rates for each encapsulation material). The encapsulation efficiency, physiochemical properties, emulsifier stabilities, SEM images, steady, dynamic, and interfacial properties of specimens were determined. WP-coated products yielded better results in effective encapsulation efficiency (between 50.38% and 68.44%) and emulsion stability tests (between 23.99% and 37.77% for emulsion stability index), whereas MP-coated mono,-diglycerides yielded better results in viscosity analysis (between 18.04 and 32.13 mPa/s for 25°C)and powder properties such as Carr index (between 50.68% and 55.55%). When using MP and WP in mono-diglyceride encapsulation, new surfactants having different properties were obtained.Novelty Impact Statement: The powder, emulsion, and rheology properties affected by the coating material and whey protein and skim milk powder are good coating material for mono-diglycerides. Whey protein-coated products have effective encapsulation efficiency and emulsion stability tests. Skim milk powder coated monodiglycerides yielded better results in viscosity and powder property analysis such as Carr index.

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Encapsulation of tributyrin with whey protein isolate (WPI) by spray-drying with a three-fluid nozzle

Cited by 20 publications

References 26 publications

Encapsulation of tributyrin by gamma‐cyclodextrin: Complexation, spray drying, and in vitro fermentation

Encapsulation of tributyrin by gamma‐cyclodextrin: Complexation, spray drying, and in vitro fermentation

Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions

Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

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