Konjac glucomannan octenyl succinate (KGOS) as an emulsifier for lipophilic bioactive nutrient encapsulation

Li, Yuncheng; Zhong, Geng; Meng, Fan‐Bing; Yu, Haitao; Liu, Dayu; Peng, Lianxin

doi:10.1002/jsfa.9122

Cited by 20 publications

(14 citation statements)

References 35 publications

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“…After embedding in wall materials, the environmental stability (thermal, pH, oxygen, salt resistance, etc.) and volatile maintenance of the core ingredients are improved 12,13 . During microencapsulation preparation, the wall material selection is vitally important 14 .…”

Section: Introductionmentioning

confidence: 99%

“…During microencapsulation preparation, the wall material selection is vitally important 14 . Polysaccharides and their derivatives (such as gum arabic (GA), β‐cyclodextrin (β‐CD), octenyl succinic anhydride‐modified starch (OSAS) and konjac glucomannan octenyl succinate (KGOS)), 10–13,15 and proteins and their derivatives (such as soy protein isolate (SPI), whey protein isolate (WPI) and egg white protein isolate (EPI)), are the most widely applied wall materials in microcapsule preparation 16–18 . A previous study indicated that the hydrophobic cavity of β‐cyclodextrin (β‐CD) could protect the active compounds of essential oils against environmental conditions 19 .…”

Section: Introductionmentioning

confidence: 99%

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Complex wall materials of polysaccharide and protein effectively protected numb‐taste substance degradation of Zanthoxylum bungeanum

Meng

Zhang

et al. 2021

J Sci Food Agric

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BACKGROUND Hydroxyl‐sanshools are mainly responsible for the numb taste and biological activities of Zanthoxylum bungeanum, but they show low water solubility, high volatility and easy degradation, which limit their application in the catering and food industries. Thus microcapsules of Z. bungeanum essential oil (ZBEO) were prepared to prevent numb‐taste substance attenuation. RESULTS The complex effects of hydroxypropyl‐β‐cyclodextrin (HPCD) with other materials, such as konjac glucomannan octenyl succinate (KGOS), octenyl succinic anhydride‐modified starch (OSAS), soy protein isolate (SPI) and gum arabic (GA), on the protection of the main numb‐taste substance of ZBEO were investigated. Scanning electron microscopy and Fourier transform infrared spectroscopy analysis indicated that ZBEO was successfully encapsulated in the complex wall materials. X‐ray diffraction indicated that the loaded essential oil did not affect the crystalline form of the wall material. The stability of the numb‐taste substance α‐sanshool in the microcapsules prepared with the complex microcapsule wall materials was higher than that in single‐wall microcapsules. Storage stability evaluation indicated that microcapsules prepared with a combination of HPCD and SPI showed the greatest effect in maintaining the stability of the main numb‐taste substance α‐sanshool in ZBEO at room temperature, low pH and in high‐salt conditions. CONCLUSION Complex wall materials of polysaccharide and protein could effectively protect the numb‐taste substance degradation of Z. bungeanum during processing and storage. © 2021 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Complex wall materials of polysaccharide and protein effectively protected numb‐taste substance degradation of Zanthoxylum bungeanum

Meng

Zhang

et al. 2021

J Sci Food Agric

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“…Its derivative, konjac glucomannan octenyl succinate (KGOS), was found to be a good potential emulsifier and stabilizer for encapsulation of lipophilic bioactive compounds such as β-carotene. Emulsification yield of the KGOSC nanoemulsion containing 0.03% β-carotene, 0.3% KGOS and 10% MCT exceeded 95% and after 30 days of storage, the particle size and PDI of the KGOSC NE did not reach 5 nm and 0.5, respectively, whereby the sensitivity of KGOSC NEs to storage conditions decreased in following order: temperature > oxygen > light (Li et al 2018). W/O NEs of Sacha Inchi oil (SIO), containing a very high content of the ω-3 fatty acid, αlinolenic acid (approx.…”

Section: Nanoemulsions Applicable In Food Industrymentioning

confidence: 95%

Bio-Based Nanoemulsion Formulations Applicable in Agriculture, Medicine, and Food Industry

Jampílek

Kráľová

Campos

et al. 2019

Nanotechnology in the Life Sciences

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Nanotechnology providing "a new dimension" accompanied with new properties conferred to many current materials is widely used for production of a new generation of agrochemicals, in medicine it enables improved drug bioavailability, reducing undesirable side effects, minimizing non-specific uptake and specific targeting to certain target cells, while in food industry it has great importance in food protection and biofortification of food with valuable ingredients. In biobased nanoemulsions belonging to lipid nanocarriers plant oils used for oil phase, emulsifiers, biosurfactants, cosurfactants, targeting ligands on the surface of nanoemulsion (e.g., folate) or encapsulated active ingredients are of natural origin. The biocomponents of such nanoemulsions show low toxicity to living organisms, could protect encapsulated compounds for degradation, ensure their sustainable release and reduce the amount of active ingredient necessary for required effect. This chapter presents a comprehensive current overview of recent findings in the field of nanoemulsions and their utilization in agriculture and food industry, with the main emphasis on formulations encapsulating essential oils or plant extracts suitable as effective pesticide preparations as well as medicinal applications of bio-based nanoemulsions, where attention is paid to transdermal nanoemulsion formulations, the use of nanoemulsions in cancer therapy and for pulmonary and ocular drug delivery. Nanoemulsions formulated with natural emulsifiers, biosurfactants and biopolymers are presented and bio-based nanoemulsions of essential oils and their constituents as well as nanoemulsions with encapsulated vitamins, fatty acids and some bioactive compounds are discussed. Applications of nanoemulsions in edible coatings are outlined as well.

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“…The maximum emulsification yield exceeded 95%. Additionally, the droplet size and PDI of the OSA-KG nanoemulsion were below 5 nm and 0.5, respectively, after 30 d of storage [122].…”

Section: Nanoemulsion Stabilizermentioning

confidence: 99%

Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds

et al. 2019

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Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.

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Konjac glucomannan octenyl succinate (KGOS) as an emulsifier for lipophilic bioactive nutrient encapsulation

Abstract: The results of this study suggested that KGOS is a good potential emulsifier and stabilizer for lipophilic bioactive nutrient encapsulation. © 2018 Society of Chemical Industry.

Cited by 20 publications

References 35 publications

Complex wall materials of polysaccharide and protein effectively protected numb‐taste substance degradation of Zanthoxylum bungeanum

Complex wall materials of polysaccharide and protein effectively protected numb‐taste substance degradation of Zanthoxylum bungeanum

Bio-Based Nanoemulsion Formulations Applicable in Agriculture, Medicine, and Food Industry

Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds

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