Impact of Product Formulation on Spray-Dried Microencapsulated Zinc for Food Fortification

Baldelli, Alberto; Wells, Simon J.; Pratap-Singh, Anubhav

doi:10.1007/s11947-021-02721-z

Cited by 25 publications

(6 citation statements)

References 91 publications

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“…Figure 5 shows the SEM images of the encapsulates and it could be seen irregular particles of different shapes and sizes. That is typical of the spray drying process [ 58 , 67 , 68 , 69 , 70 , 71 , 72 ], which presented larger particles and larger surface openings at an inlet air temperature of 140 °C [ 55 , 73 ], influenced by the feed characteristics and drying parameters [ 55 , 74 ]. Also, it could be due to the evaporation of the solvent during atomization [ 75 ], which would have produced a shrinkage and loss of sphericity in the particles [ 76 ].…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Ligarda-Samanez

Moscoso-Moscoso

Choque-Quispe

et al. 2022

Foods

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Ferropenic anemy is the leading iron deficiency disease in the world. The aim was to encapsulate erythrocytes extracted from the blood of Cavia porcellus, in matrices of tara gum and native potato starch. For microencapsulation, solutions were prepared with 20% erythrocytes; and encapsulants at 5, 10, and 20%. The mixtures were spray-dried at 120 and 140 °C. The iron content in the erythrocytes was 3.30 mg/g and between 2.32 and 2.05 mg/g for the encapsulates (p < 0.05). The yield of the treatments varied between 47.84 and 58.73%. The moisture, water activity, and bulk density were influenced by the temperature and proportion of encapsulants. The total organic carbon in the atomized samples was around 14%. The particles had diverse reddish tonalities, which were heterogeneous in their form and size; openings on their surface were also observed by SEM. The particle size was at the nanometer level, and the zeta potential (ζ) indicated a tendency to agglomerate and precipitation the solutions. The presence of iron was observed on the surface of the atomized by SEM-EDX, and FTIR confirmed the encapsulation due to the presence of the chemical groups OH, C-O, C-H, and N-H in the atomized. On the other hand, high percentages of iron release in vitro were obtained between 88.45 and 94.71%. The treatment with the lowest proportion of encapsulants performed at 140 °C obtained the best results and could potentially be used to fortify different functional foods.

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Section: Resultsmentioning

confidence: 99%

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Ligarda-Samanez

Moscoso-Moscoso

Choque-Quispe

et al. 2022

Foods

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“…Figure 5 displays the SEM images of the microcapsules, revealing the formation of irregular microparticles with diverse sizes and shapes, distinctive of the spray drying process [48,[57][58][59][60][61][62]. These microparticles exhibited varying dimensions and larger surface openings when a 140 • C inlet air temperature was employed.…”

Section: Sem-eds Analysismentioning

confidence: 99%

Native Potato Starch and Tara Gum as Polymeric Matrices to Obtain Iron-Loaded Microcapsules from Ovine and Bovine Erythrocytes

Ligarda-Samanez,

Moscoso-Moscoso,

Choque-Quispe

et al. 2023

Polymers

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Iron deficiency leads to ferropenic anemia in humans. This study aimed to encapsulate iron-rich ovine and bovine erythrocytes using tara gum and native potato starch as matrices. Solutions containing 20% erythrocytes and different proportions of encapsulants (5, 10, and 20%) were used, followed by spray drying at 120 and 140 °C. Iron content in erythrocytes ranged between 2.24 and 2.52 mg of Fe/g; microcapsules ranged from 1.54 to 2.02 mg of Fe/g. Yields varied from 50.55 to 63.40%, and temperature and encapsulant proportion affected moisture and water activity. Various red hues, sizes, and shapes were observed in the microcapsules. SEM-EDS analysis revealed the surface presence of iron in microcapsules with openings on their exterior, along with a negative zeta potential. Thermal and infrared analyses confirmed core encapsulation within the matrices. Iron release varied between 92.30 and 93.13% at 120 min. Finally, the most effective treatments were those with higher encapsulant percentages and dried at elevated temperatures, which could enable their utilization in functional food fortification to combat anemia in developing countries.

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“…Microencapsulation is a modern technology that has been used to encapsulate and mask the metallic taste of minerals [ 93 ]. Many methods have been described and used for the encapsulation of minerals such Zn [ 94 , 95 ]. Spray drying is the most common approach for mineral microencapsulation due to its low cost and high production rate.…”

Section: Zinc Encapsulation and Chelation As Novel Approaches To Incr...mentioning

confidence: 99%

“…Spray drying has a number of advantages in using a diverse range of covering materials for encapsulation. These advantages have established spray drying as one of the few unit operations that can be easily scalable and employed on industrial scales [ 95 ]. Recently, spray-dried Zn compound microencapsulation has been used in food fortification [ 95 , 96 ].…”

Section: Zinc Encapsulation and Chelation As Novel Approaches To Incr...mentioning

confidence: 99%

Improving Dietary Zinc Bioavailability Using New Food Fortification Approaches: A Promising Tool to Boost Immunity in the Light of COVID-19

Chemek

Kadi

Merenkova

et al. 2023

Biology

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Zinc is a powerful immunomodulatory trace element, and its deficiency in the body is closely associated with changes in immune functions and viral infections, including SARS-CoV-2, the virus responsible for COVID-19. The creation of new forms of zinc delivery to target cells can make it possible to obtain smart chains of food ingredients. Recent evidence supports the idea that the optimal intake of zinc or bioactive compounds in appropriate supplements should be considered as part of a strategy to generate an immune response in the human body. Therefore, controlling the amount of this element in the diet is especially important for populations at risk of zinc deficiency, who are more susceptible to the severe progression of viral infection and disease, such as COVID-19. Convergent approaches such as micro- and nano-encapsulation develop new ways to treat zinc deficiency and make zinc more bioavailable.

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Impact of Product Formulation on Spray-Dried Microencapsulated Zinc for Food Fortification

Cited by 25 publications

References 91 publications

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Native Potato Starch and Tara Gum as Polymeric Matrices to Obtain Iron-Loaded Microcapsules from Ovine and Bovine Erythrocytes

Improving Dietary Zinc Bioavailability Using New Food Fortification Approaches: A Promising Tool to Boost Immunity in the Light of COVID-19

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