Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies

Constantino, Augusto Bene Tomé; Garcia‐Rojas, Edwin Elard

doi:10.1016/j.foodhyd.2023.108488

Cited by 15 publications

(9 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The zeta potential of FD remained basically unchanged at pH 4.5-5.5, which was about −27.7 mV. LF is a cationic protein with an isoelectric point between 8 and 9 [26], so LF was always positively charged throughout the pH range (1.5-5.5). From Figure 1A, the zeta potentials of LF-FD (1:1, 1.5:1, and 2:1) all decreased with increasing pH and then remained basically unchanged, which was roughly similar to the trend of FD, indicating that the surface of the LF-FD complexes was rich in FD chains and the core of the complexes was composed of LF molecules [21].…”

Section: Resultsmentioning

confidence: 95%

Clove Essential Oil Pickering Emulsions Stabilized with Lactoferrin/Fucoidan Complexes: Stability and Rheological Properties

Wei

et al. 2023

Polymers

View full text Add to dashboard Cite

Although studies have shown that lactoferrin (LF) and fucoidan (FD) can be used to stabilize Pickering emulsions, there have been no studies on the stabilization of Pickering emulsions via the use of LF–FD complexes. In this study, different LF–FD complexes were obtained by adjusting the pH and heating the LF and FD mixture while using different mass ratios, and the properties of the LF–FD complexes were investigated. The results showed that the optimal conditions for preparing the LF–FD complexes were a mass ratio of 1:1 (LF to FD) and a pH of 3.2. Under these conditions, the LF–FD complexes not only had a uniform particle size of 133.27 ± 1.45 nm but also had good thermal stability (the thermal denaturation temperature was 110.3 °C) and wettability (the air-water contact angle was 63.9 ± 1.90°). The concentration of the LF–FD complexes and the ratio of the oil phase influenced the stability and rheological properties of the Pickering emulsion such that both can be adjusted to prepare a Pickering emulsion with good performance. This indicates that LF–FD complexes represent promising applications for Pickering emulsions with adjustable properties.

show abstract

Section: Resultsmentioning

confidence: 95%

Clove Essential Oil Pickering Emulsions Stabilized with Lactoferrin/Fucoidan Complexes: Stability and Rheological Properties

Wei

et al. 2023

Polymers

View full text Add to dashboard Cite

show abstract

“…The authors demonstrated that the incorporation of FeG not only influenced the nutritional properties of GCs, but also affected their structural and textural characteristics during the storage period, in terms of shape, size, hardness and gumminess. In addition, Constantino and Garcia-Rojas [ 85 ] evaluated the functional and physicochemical properties of GCs enriched with beta-carotene (β-C) using amaranth carboxymethyl starch (CMS) and lactoferrin (LF). The results indicated that β-C was microencapsulated in CMS/LF complex coacervates up to 98% with favorable thermal and photolytic stabilities.…”

Section: Development Of Gcs As a Functional Foodmentioning

confidence: 99%

Current Innovations in the Development of Functional Gummy Candies

Tarahi,

Tahmouzi,

Kianiani

et al. 2023

Foods

View full text Add to dashboard Cite

Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.

show abstract

“…Colloidal delivery systems have aroused great interest due to their widespread applications in fields such as pharmaceutics, − food, − and cosmetics. − They are considered as effective means of solving some shortcomings of active ingredients, such as insolubility, instability, incompatibility, irritation, and rapid release. So far, several types of colloidal delivery systems, such as liposomes, ,,− niosomes, , double emulsions, − coacervates, − and microcapsules, − have been developed, whose amphiphilic structure can encapsulate hydrophobic active ingredients in hydrophobic cavities, or encapsulate hydrophilic active ingredients in hydrophilic cavities, or simultaneously encapsulate hydrophobic and hydrophilic active ingredients in hydrophobic and hydrophilic cavities, respectively. Among them, liposomes have significant advantages in encapsulating active ingredients in cosmetics.…”

Section: Introductionmentioning

confidence: 99%

Lecithin/Cholesterol/Tween 80 Liposomes for Co-Encapsulation of Vitamin C and Xanthoxylin

Wang,

Ma,

Yan

et al. 2024

ACS Appl. Nano Mater.

View full text Add to dashboard Cite

Co-encapsulated hydrophilic vitamin C (Vc) and hydrophobic xanthoxylin (GX-50) liposomes (L-Vc-GX-50) were prepared using ethanol injection and ultrasonic methods and characterized by dynamical light scattering, ζ-potential, cryogenic transmission electron microscopy, UV−vis spectroscopy, Fourier transform infrared spectroscopy, antioxidant capacity, tyrosinase activity, and in vitro permeation measurements. L-Vc-GX-50 are formed by the assembly of egg yolk lecithin, cholesterol, and tween 80, with Vc and GX-50 encapsulated in their hydrophilic and hydrophobic cavities, respectively. By considering the hydrodynamic radius (R h ), ζ-potential, and encapsulation efficiency (EE) of L-Vc-GX-50, the optimum formulation was determined to be egg yolk lecithin/cholesterol/tween 80/GX-50 or Vc (15:3:3:1, w/ w) with phosphate buffer (pH 6.8, 0.01 M). The as-prepared L-Vc-GX-50 have an average R h of 114 nm, a negative ζ-potential (−23.63 mV), a high EE of Vc (73.3%) and GX-50 (87.4%), and a unilamellar vesicle structure. Compared co-encapsulated L-Vc-GX-50 with single encapsulated Vc or GX-50 liposomes (L-Vc or L-GX-50), the EE of Vc in L-Vc-GX-50 is obviously higher than that of L-Vc, while the EE of GX-50 in L-Vc-GX-50 is similar to that in L-GX-50; the antioxidant capacity and tyrosinase inhibition activity of L-Vc-GX-50 are higher than those of L-GX-50 or L-Vc. The in vitro permeation data indicate that the final cumulative permeation amount of Vc and GX-50 in L-Vc-GX-50 can reach around 2.1 and 1.3 mg/cm 2 , respectively. The release kinetics fitting data show that the release kinetics of L-Vc-GX-50 follows the Korsmeyer−Peppas model and that the release of active ingredients is mainly dominated by the synergistic effect of diffusion release and rupture release. Moreover, L-Vc-GX-50 has good low-temperature storage stability, and the storage stability of GX-50 in L-Vc-GX-50 is significantly improved compared to L-GX-50. The main objective of this study is to improve the instability of Vc and the insolubility of GX-50 in cosmetics.

show abstract

Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies

Cited by 15 publications

References 33 publications

Clove Essential Oil Pickering Emulsions Stabilized with Lactoferrin/Fucoidan Complexes: Stability and Rheological Properties

Clove Essential Oil Pickering Emulsions Stabilized with Lactoferrin/Fucoidan Complexes: Stability and Rheological Properties

Current Innovations in the Development of Functional Gummy Candies

Lecithin/Cholesterol/Tween 80 Liposomes for Co-Encapsulation of Vitamin C and Xanthoxylin

Contact Info

Product

Resources

About