Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

Cai, Xiaoqing; Du, Xiang; Cui, Daomei; Wang, Xiaona; Yang, Zhikai; Zhu, Guilan

doi:10.1016/j.foodhyd.2019.01.034

Cited by 172 publications

(69 citation statements)

References 32 publications

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“…This value differs with the encapsulation efficiencies obtained with other polysaccharides, such as chitosan, where an encapsulation efficiency of β-carotene of 36% was obtained in the encapsulation by nanomicelles. However, it is similar to the encapsulation efficiency reported for the encapsulation of anthocyanins in xanthan gum in combination with starch (96%) by spray drying [28,29]. HDPAFs show similarities in their entrapment capacity compared to some proteins.…”

Section: Loading and Encapsulation Efficiency (Le And Ee)supporting

confidence: 83%

Micro- and Nanostructures of Agave Fructans to Stabilize Compounds of High Biological Value via Electrohydrodynamic Processing

et al. 2019

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This study focuses on the use of high degree of polymerization agave fructans (HDPAF) as a polymer matrix to encapsulate compounds of high biological value within micro- and nanostructures by electrohydrodynamic processing. In this work, β-carotene was selected as a model compound, due to its high sensitivity to temperature, light and oxygen. Ultrafine fibers from HDPAF were obtained via this technology. These fibers showed an increase in fiber diameter when containing β-carotene, an encapsulation efficiency (EE) of 95% and a loading efficiency (LE) of 85%. The thermogravimetric analysis (TGA) showed a 90 °C shift in the β-carotene decomposition temperature with respect to its independent analysis, evidencing the HDPAF thermoprotective effect. Concerning the HDPAF photoprotector effect, only 21% of encapsulated β-carotene was lost after 48 h, while non-encapsulated β-carotene oxidized completely after 24 h. Consequently, fructans could be a feasible alternative to replace synthetic polymers in the encapsulation of compounds of high biological value.

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Section: Loading and Encapsulation Efficiency (Le And Ee)supporting

confidence: 83%

Micro- and Nanostructures of Agave Fructans to Stabilize Compounds of High Biological Value via Electrohydrodynamic Processing

et al. 2019

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“…One common method involves the use of (3‐chloro‐2‐hydroxypropyl)trimethylammonium chloride (CHPTAC) (Figure 4b) (Bayat Tork, Khalilzadeh, & Kouchakzadeh, 2017; Butrim, Bil'dyukevich, Butrim, & Yurkshtovich, 2016; Huang et al., 2019). Some other strategies that have been commonly applied to cellulose have also been applied to starch, to include carboxymethylation (Cai et al., 2019; Jiang et al., 2019; Li, Wu et al., 2019; Zhang, Pan et al., 2017; Zhang, Chi et al., 2017; Zhang, Tao, Niu, Li, & Chen, 2017), hydroxypropylation (Fang, Fu, Tao, Liu, & Cui, 2020; Fu, Zhang, Ren, & BeMiller, 2019; Hu, Jia, Zhi, Jin, & Miao, 2019; Shaikh, Ali Tahira, Hasnain, & Haider, 2019) (Figure 4c), and oxidation (Li et al., 2020; Wang et al., 2015; Zhang, Ding, Gu, Tan, & Zhu, 2015; Zhao et al., 2015). Oxidation of C6 hydroxyl groups with catalytic TEMPO and bleach can be accomplished in a facile and environmentally friendly route in aqueous media (Figure 4d).…”

Section: Modification Strategiesmentioning

confidence: 99%

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Lauer

Smith

2020

Comp Rev Food Sci Food Safe

123

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Interest in starch-based films has increased precipitously in response to a growing demand for more sustainable and environmentally sourced food packaging materials. Starch is an optimal candidate for these applications given its ability to form thermoplastic materials and films with affordable and often sustainably sourced plasticizers like those produced as waste byproducts by biodiesel and agricultural industries. Starch is also globally ubiquitous, affordable, and environmentally benign. Although the process of producing starch films is relatively straightforward, numerous factors, including starch source, extraction method, film formulation, processing methods, and curing procedures, drastically impact the ultimate material properties. The significant strides made from 2015 to early 2020 toward elucidating how these variables can be leveraged to improve mechanical and barrier properties as well as the implementation of various additives or procedural modifications are cataloged in this review. Advances toward the development of functional films containing antioxidant, antibacterial, or spoilage indicating components to prevent or signal the degradation of food products are also discussed.

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“…[ 7–10 ] Among them, microencapsulation has been widely used for the incorporation and immobilization of those functional compounds, by encapsulation, the active compound can be protected from environmental destructive factors, delivered in a controlled manner and/or solubilized. [ 11,12 ] The encapsulation wall materials generally consist of compounds that present hydrophilic and/or hydrophobic groups, which are capable of forming films or creating network‐like structures, such as carbohydrates, gums, proteins, and lipid‐synthesized polymers. Starch, the second most abundant carbohydrate polymer in nature, is one of the most interesting candidates, attributed to its low cost and wide availability and the interface features with high efficiency.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation and Release of Curcumin with the Mixture of Porous Rice Starch and Xanthan Gum

Tian

et al. 2020

Starch Stärke

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The porous rice starch (PS) and Xanthan gum (XG) are mixed at different ratios to embed the curcumin. The morphology and physicochemical properties of the microcapsules are characterized with scanning electron microscopy (SEM), X‐ray diffraction (XRD), differential scanning calorimeter (DSC), and fourier transform infrared spectroscopy (FT‐IR); the release of curcumin is evaluated with a simulated gastric‐small intestine model. Results indicate that all the microcapsules present high encapsulation efficiency (>90%) with an average particle size of around 3.30 µm. The curcumin loaded in PS and PS/XG microcapsules forms inclusion complexes rather than simple physical mixtures. The release mechanism of curcumin from microcapsules fits first‐order (R2 > 0.974) and Higuchi (R2 > 0.969) models well in gastric and intestinal models, respectively, indicating that encapsulation of curcumin within PS/XG enables controlled release of curcumin. PS/XG wall materials show great potential for encapsulation and delivery of curcumin.

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Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

Cited by 172 publications

References 32 publications

Micro- and Nanostructures of Agave Fructans to Stabilize Compounds of High Biological Value via Electrohydrodynamic Processing

Micro- and Nanostructures of Agave Fructans to Stabilize Compounds of High Biological Value via Electrohydrodynamic Processing

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Encapsulation and Release of Curcumin with the Mixture of Porous Rice Starch and Xanthan Gum

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