Exopolysaccharides and their Applications in Food Processing Industries

Suryawanshi, Nisha; Naik, Sweta; Jujjawarapu, Satya Eswari

doi:10.30721/fsab2022.v5.i1.165

Cited by 16 publications

(4 citation statements)

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“…In conclusion, the development of innovative technologies aiming to enhance the bioavailability and absorption of propolis extract, using ingredients and technology compatible with organic food supplements, is very promising. This advancement not only caters to the rising demand for functional and natural products but also opens new avenues for promoting human health and well-being [56]. By embracing these advancements, the organic food supplement industry, as well as the organic hygiene and cosmetic products industry, can meet the evolving needs and preferences of health-conscious consumers worldwide.…”

Section: Discussionmentioning

confidence: 99%

Development and Characterization of High-Absorption Microencapsulated Organic Propolis EPP-AF® Extract (i-CAPs)

Berretta,

De Lima,

Falcão

et al. 2023

Molecules

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The demand for organic and functional food continues to increase yearly. Among the available functional foods, propolis is a bee product that has various beneficial properties, including antimicrobial, antioxidant, and anti-inflammatory activities. However, it generally is only available in ethanol solution, which has poor bioavailability, as it is relatively insoluble in water. The use of such ethanol extracts is often objectionable because of the alcohol content and because they have a strong and striking taste. Development of alternatives that can efficiently and safely increase solubility in water, and that meet organic production specifications, has been a challenge. To address these concerns, microcapsules were developed using spray-dryer technology from an emulsion based on EPP-AF® propolis and gum arabic (i-CAPS). These propolis-loaded microcapsules were characterized using FT-IR, SEM, TGA, HPLC, and spectrophotometric techniques, along with determination of antimicrobial, antioxidant, antitumor, anti-inflammatory, and antihypercholesterolemic activities, as well as permeability in in vitro models. The production system resulted in microcapsules with a spherical shape and an encapsulation efficiency of 93.7 ± 0.7%. They had IC50s of 2.654 ± 0.062 and 7.342 ± 0.058 µg/mL by FRAP and DPPH antioxidant methods, respectively. The EPP-AF® i-CAPS also had superior antimicrobial activity against Gram-positive bacteria. Antitumor activity was calculated based on the concentration that inhibited 50% of growth of AGS, Caco-2, and MCF-7 cell strains, giving results of 154.0 ± 1.0, 117 ± 1.0, and 271.0 ± 25 µg/mL, respectively. The microcapsule presentation reduced the permeation of cholesterol by 53.7%, demonstrating antihypercholesterolemic activity, and it improved the permeability of p-coumaric acid and artepillin C. The IC50 for NO production in RAW 264.7 cells was 59.0 ± 0.1 µg/mL. These findings demonstrate the potential of this new propolis product as a food and pharmaceutical ingredient, though additional studies are recommended to validate the safety of proposed dosages.

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Section: Discussionmentioning

confidence: 99%

Development and Characterization of High-Absorption Microencapsulated Organic Propolis EPP-AF® Extract (i-CAPs)

Berretta,

De Lima,

Falcão

et al. 2023

Molecules

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“…EPSs can be significant for human health in addition to their technological benefits. As an illustration, it was claimed that EPSs synthesized by LAB had antioxidant, anticancer, and anti-inflammatory properties [ 78 ]. As microorganisms grow, they release long-chain polysaccharides with or without branched sugar units.…”

Section: Epss Applications In the Biomedical And Health Sectormentioning

confidence: 99%

Microbial exopolysaccharides in the biomedical and pharmaceutical industries

Waoo,

Singh,

Pandey

et al. 2023

Heliyon

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“…A low pH and a value far from its isoelectric point can cause the protein to release and contain exopolysaccharides. Exopolysaccharides are able to bind water during storage, thereby maintaining a soft texture in gel products [34]. [35] stated that a low pH and a value far from the isoelectric point can also increase solubility so that it can increase the interaction of electron charges in the encapsulation molecules with oil and water molecules in the emulsion system.…”

Section: Treatments Emulsion Activity (%) ± Sdmentioning

confidence: 99%

The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis

Mei Figaliah,

Manab,

Eirry Sawitri

et al. 2023

BIO Web of Conferences

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This study aimed to determine the best treatment of Lactococcus lactis encapsulated with gelatin and Na-Alginat at different concentrations of : T_0 0% had (w/v); T_1 1% had (w/v); T_2 2% had (w/v), and T_3 3% had (w/v). The research was conducted in Animal Product Technology Laboratory. The material used was cream cheese made from pasteurized milk and added Lactococcus lactis starter culture encapsulated. Lactococcus lactis starter was obtained from the Center for Food and Nutrition Studies, Gadjah Mada University, encapsulated with Haqiqi brand beef gelatin and Food Grade brand Na-alginate. The method of this research was an experimentally designed completely randomized design (CRD) with four treatments and three replications. The parameter observed in this research were water content, water binding power, syneresis, free oil, emulsion stability, emulsion activity, emulsion index, and turbidity of cream cheese. The result showed that the addition of Lactococcus lactis encapsulated did not have a significant effect on water content, water binding power, syneresis, free oil, emulsion stability, emulsion activity, emulsion index, and turbidity of cream cheese (P>0.05). It can be concluded that the best cream cheese was achieved with the addition of 3% Lactococcus lactis encapsulated with the 55.11% water content, 76.80% water holding capacity, 19.03% syneresis, 45.28% free oil respectively, 64.88% emulsion stability, 1.54 m^2/g emulsion activity, 3,68% emulsion index, and 2.19% turbidity.

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Exopolysaccharides and their Applications in Food Processing Industries

Cited by 16 publications

References 0 publications

Development and Characterization of High-Absorption Microencapsulated Organic Propolis EPP-AF® Extract (i-CAPs)

Development and Characterization of High-Absorption Microencapsulated Organic Propolis EPP-AF® Extract (i-CAPs)

Microbial exopolysaccharides in the biomedical and pharmaceutical industries

The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis

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