Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying

Nunes, Guilherme S.; Boaventura, Brunna Cristina Bremer; Pinto, Stephanie S.; Verruck, Silvani; Murakami, Fábio S.; Prudêncio, Elane Schwinden; Amboni, Renata Dias de Mello Castanho

doi:10.1016/j.jfoodeng.2014.10.031

Cited by 70 publications

(66 citation statements)

References 52 publications

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“…Lee et al previously demonstrated that a nanoparticle system incorporating PPD in hyaluronic acids with reduced cytotoxicity against human keratinocytes, indicating the intrinsic toxicity of hair dye chemicals, can be alleviated by entrapment in biopolymers. Furthermore, microencapsulation of various plant extracts has also been widely used in the food and pharmaceutical industries to improve shelf life, bioavailability, and, in some cases, to enhance functionality . Barani et al have previously reported encapsulation of henna extract and lawsone in cholesterol nanocarriers to improve the anti‐tumour activity in human breast cancer (MCF‐7) cells.…”

Section: Introductionmentioning

confidence: 99%

“…) and anthocyanins from black carrot ( Daucus carota L.) or grape ( Vitis vinifera L.) . As reported by numerous studies, plant‐derived biopolymers (maltodextrin and gum arabic) with a high encapsulation efficiency and good biocompatibility are the most commonly used encapsulating agents for stabilising plant extracts in spray‐drying encapsulation …”

Section: Introductionmentioning

confidence: 99%

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Stabilisation and detoxification of henna (Lawsonia inermis L.) extract for hair dye cosmetics by spray‐drying encapsulation

Tang

Yang

et al. 2019

Coloration Technology

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Henna (Lawsonia inermis L.) leaves have been widely used as a natural plant colorant for hair dyeing and body art. However, the utilisation of henna dye extract in commercial colour cosmetics is compromised by its potential harmful effects to humans. This study demonstrates that spray‐drying encapsulation using maltodextrin and gum arabic as biocompatible polymeric carriers can be used as a promising strategy to detoxify henna dye extract while maintaining its hair dyeing efficiency for cosmetics. Henna extract‐loaded microcapsules with an average particle size of 4.1 μm were prepared with an excellent encapsulation efficiency (98.4%) and a negative zeta potential (−34.4 mV). The morphology and physicochemical properties of the microcapsules were characterised by comparison with a spray‐dried sample of neat henna extract. The in vitro toxicological results showed that the microencapsulation process significantly reduced the contact toxicity of henna extract towards human epidermal keratinocytes as well as to the eyes and skin. The encapsulated henna extract also exhibited improved storage stability at three different temperatures (4, 25 and 50°C) for 14 days. Furthermore, the microcapsules demonstrated satisfactory hair dyeing efficiency as natural colorants with good colour fastness towards light and washing.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Stabilisation and detoxification of henna (Lawsonia inermis L.) extract for hair dye cosmetics by spray‐drying encapsulation

Tang

Yang

et al. 2019

Coloration Technology

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“…In addition, the WM should have a tendency to form a fine and dense network during drying, and should not permit a lipid separation from the emulsion during dehydration (Gharsallaoui and others ; Calvo and others ). The spray‐drying process has been used to encapsulate extracts of Ilex paraguariensis (Nunes and others ), Capsicum annuum L. (Guadarrama‐Lezama and others ), Opuntia ficus‐indica (Saenz and others ), black currant polyphenols (Bakowska‐Barczak and Kolodziejczyk ), Averrhoa carambola (Saikia Mahnot and Mahanta ), clove (Chatterjee and Bhattacharjee ), pomegranate peel (Çam Içyer and Erdoǧan ), fish oil, olive, chia, and flax oils (Polavarapu and others ; Quispe‐Condori and others ; González and others ), rosemary EO (De Barros Fernandes and others ), Schinus molle L. (López and others ), oregano, citronella and marjoram EOs (Baranauskienė and others ; Beirão Da Costa and others ), among others.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray‐Drying

Asensio

Paredes

Martín

et al. 2017

Journal of Food Science

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Oregano essential oil has antioxidant, antimicrobial, and sensory preserving properties. However, it is susceptible to volatilization and is degraded by external factors. Its addition into food matrices is restricted due to low solubility and hydrophobicity. The antioxidant activity of oregano EO is preserved after the process of microencapsulation by spray-drying that extends its stability during storage. Oregano EO microcapsules are an alternative of delivery which protects and extends the shelf life of this essential oil, overcomes stability related limitations and preserves its desirable characteristics allowing these kind of microcapsules to be later incorporated into food products. These microcapsules could be used as a natural additive/flavouring with antioxidant properties.

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“…The literature also reports the presence of gallic acid, caffeic acid, syringic acid, ferulic acid, p-coumaric acid and rutin (Bizzoto et al, 2012;Frizon, Perusselli, Sturion, Fracasso, & Hoffman-Ribani, 2015;Nunes et al, 2015;Pagliosa et al, 2010). These compounds are associated to the health benefits that are possibly promoted by their frequent consumption, including the protection of cell membranes, lipoproteins and DNA (Bracesco, Sanchez, Contreras, Menini, & Gugliucci, 2011;Filip, Lolito, & Ferraro, 2000;Gugliucci, 1996;Heck & Mejia, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…For this type of experiment, the concentration used for the organic solvent (methanol or acetonitrile) in the mobile phase ranged between 40% and 85% (Anesini, Turner, Cogoi, & Filip, 2012;Dugo et al, 2009;Dutra & Ribani, 2010;Filip, Lopéz, Giberti, Coussio, & Ferraro, 2001;Heck, Schmalko, & Meija, 2008;Isolabella et al, 2010;Pagliosa et al, 2010;Peres et al, 2013;Valerga, Reta, & Lanari, 2012;Nunes et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds from yerba mate based beverages – A multivariate optimisation

et al. 2016

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This work used a central composite design to optimise a reverse phase high performance liquid chromatographic method for the simultaneous separation of gallic, syringic, 5-caffeoylquinic, caffeic, p-coumaric, ferulic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinc acids, rutin in aqueous extracts of yerba mate (Ilex paraguariensis). The effect of the linear gradient time, the initial and the final methanol concentration in the mobile phase on the peak resolution and peak symmetry was evaluated. The 26 responses obtained were simultaneously optimised using the desirability method of Derringer and Suich. According to results, the increasing in the resolution and peak symmetry was achieved by using lesser levels of methanol in both initial and final gradient elution (-1.68, -1), as well as higher gradient times (+1, +1.68). The optimal condition (13.9-40% of methanol in 39.4 min) were successfully applied for analysis of chimarrão, tererê and mate tea aqueous extracts, which showed as excellent sources of chlorogenic acids.

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Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying

Cited by 70 publications

References 52 publications

Stabilisation and detoxification of henna (Lawsonia inermis L.) extract for hair dye cosmetics by spray‐drying encapsulation

Stabilisation and detoxification of henna (Lawsonia inermis L.) extract for hair dye cosmetics by spray‐drying encapsulation

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray‐Drying

Phenolic compounds from yerba mate based beverages – A multivariate optimisation

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