Melt Extrusion Encapsulation of Flavors: A Review

Castro, Natalia; Durrieu, Vanessa; Raynaud, Christine; Rouilly, Antoine; Rigal, Luc; Quellet, Christian

doi:10.1080/15583724.2015.1091776

Cited by 43 publications

(17 citation statements)

References 82 publications

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“…Not to mention that maltodextrins are odor-, color-and tasteless so they appear as the best option to be employed as encapsulating agents either by spray-drying or twin-screw extrusion. Nowadays, maltodextrins are used as the main ingredient rather than additive for the elaboration of bio-based materials by melt extrusion (Bouquerand, Maio, Meyer, & Normand, 2008;Castro et al, 2016;Tackenberg, Marmann, Thommes, Schuchmann, & Kleinebudde, 2014).…”

Section: Introductionmentioning

confidence: 99%

Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes

Castro

Durrieu

Raynaud

et al. 2016

Carbohydrate Polymers

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103

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In this study, five different types of maltodextrins (DE-2, DE-6, DE-12, DE-17 and DE-19) were characterized for the physico-chemical properties. TGA, DVS and SEC analyses were carried out and additionally apparent melt-viscosity (in a micro-extruder) and the glass transition temperature (analyzed by DMA) of maltodextrin/plasticizer mixtures were also measured in order to evaluate both the effect of plasticizer nature and content and the effect of the DE-value. For this, three plasticizing agents were compared: water, d-sorbitol and glycerin. The adsorption isotherms showed that depending on the DE-value and the relative humidity they were exposed to, different behavior could be obtained. For example, for relative humidities below 60% RH maltodextrin DE-2 was the least hygroscopic. And on the contrary for relative humidities above 75% RH maltodextrin DE-2 was the most hygroscopic. The rheology measurements showed that the viscosity decreased with the increase of the DE-value and with the plasticizer content, as expected. On the contrary, no direct correlation could be established between the DE-value and the glass transition temperature. These results demonstrated that to predict maltodextrins behavior and to better adapt the process conditions, combined analyses are mandatory as the DE-value alone is not sufficient. The most compelling evidence was obtained by size exclusion chromatography, which pointed out that maltodextrins had a bimodal molecular weight distribution composed of high and low molecular weight oligo-saccharides. Indeed, maltodextrins are highly polydisperse materials (i.e. polydispersity index ranging from 5 to 12) and that should be the reason why such distinct behaviors were observed in some of the physico-chemical analyses that were preformed.

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Section: Introductionmentioning

confidence: 99%

Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes

Castro

Durrieu

Raynaud

et al. 2016

Carbohydrate Polymers

Self Cite

103

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“…The large surface area per unit mass of nano-sized biomaterials may increase their functionality, biological activity, or allow the release of compounds at controlled rates [ 74 ]. The structure also has a relevant influence, as structures composed of various layers generally present higher stability and a more sustained release pattern [ 51 , 75 ].…”

Section: Insights Into the Selection Of Encapsulation Methods And Wmentioning

confidence: 99%

“…Regarding the type of wall materials, food-grade biopolymers must be used for food applications; these include carbohydrates, gums, proteins, and lipids [ 71 , 76 ]. Factors to be taken into account, regarding their use, are their technological properties (solubility, film-forming ability, emulsifying capacity, hygroscopicity, viscosity, gelling ability, melting point), physical state (amorphous, glassy), organoleptic properties (color, odor, taste), and physico-chemical compatibility with the core material [ 52 , 75 ]. In this connection, it is common to use surface-active compounds as emulsifiers to improve compatibility [ 58 ].…”

Section: Insights Into the Selection Of Encapsulation Methods And Wmentioning

confidence: 99%

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

2020

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Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed.

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“…They found that not only was it possible, but the probiotic powder had an additional plasticizing effect on the extrudates. Melt extrusion and its earlier variant, melt injection has found extensive use as an encapsulation technique especially for fragrances and flavors due to the lower energy requirement, minimal emission of odor fouled exhaust, no requirement for solvent, and possibility for large volume encapsulation [40]. In addition, extrusion encapsulations impart longer stability on flavors and lower degradation for enzymes, when compared to other encapsulation methods like spray drying [39].…”

Section: Extrusionmentioning

confidence: 99%

Natural Polymers in Micro- and Nanoencapsulation for Therapeutic and Diagnostic Applications: Part I: Lipids and Fabrication Techniques

Ngwuluka¹,

Abu-Thabit²,

Uwaezuoke³

et al. 2021

Nano- And Microencapsulation - Techniques and Applications

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Encapsulation, specifically microencapsulation is an old technology with increasing applications in pharmaceutical, agrochemical, environmental, food, and cosmetic spaces. In the past two decades, the advancements in the field of nanotechnology opened the door for applying the encapsulation technology at the nanoscale level. Nanoencapsulation is highly utilized in designing effective drug delivery systems (DDSs) due to the fact that delivery of the encapsulated therapeutic/diagnostic agents to various sites in the human body depends on the size of the nanoparticles. Compared to microencapsulation, nanoencapsulation has superior performance which can improve bioavailability, increase drug solubility, delay or control drug release and enhance active/passive targeting of bioactive agents to the sites of action. Encapsulation, either micro- or nanoencapsulation is employed for the conventional pharmaceuticals, biopharmaceuticals, biologics, or bioactive drugs from natural sources as well as for diagnostics such as biomarkers. The outcome of any encapsulation process depends on the technique employed and the encapsulating material. This chapter discusses in details (1) various physical, mechanical, thermal, chemical, and physicochemical encapsulation techniques, (2) types and classifications of natural polymers (polysaccharides, proteins, and lipids) as safer, biocompatible and biodegradable encapsulating materials, and (3) the recent advances in using lipids for therapeutic and diagnostic applications. Polysaccharides and proteins are covered in the second part of this chapter.

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Melt Extrusion Encapsulation of Flavors: A Review

Cited by 43 publications

References 82 publications

Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes

Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

Natural Polymers in Micro- and Nanoencapsulation for Therapeutic and Diagnostic Applications: Part I: Lipids and Fabrication Techniques

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