Microencapsulation of polyphenols and xylooligosaccharides from oat bran in whey protein-maltodextrin complex coacervates: In-vitro evaluation and controlled release

Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach

“…There are three types of phenolic compounds and phenolic acids identified mainly in the three layers of bran (pericarp, testa, and aleurone): soluble free, soluble conjugated (glycosides), and insoluble bound states [ 26 ]. Most of the phenolic compounds from cereal bran are bonded in insoluble forms ( Figure 2 ), except in the case of rice bran, which contains more free varieties of phenolic acids [ 2 , 15 , 27 ]. Bound phenolics may only be liberated by acid (H 2 SO 4 , HNO 3 , H 3 PO 4 , and HCl), alkaline (potassium hydroxide, sodium hydroxide), or enzymatic hydrolysis by applying commercial enzymes (endoxylanase, exoxylanase, or β-glucosidase) or via fermentation bioprocesses [ 28 ].…”

“…Enzymatic hydrolysis involves the solubilization of insoluble components under heterogeneous environments by applying enzymatic blends of enzymes such as α-amylase, glucoamylase, protease, lysing enzyme, β-glucanase, xylanase, cellulase, feruloesterase, or pectinesterase. The hydrolysis of polysaccharide glycosidase linkages generates structural changes in the cereal bran matrices, lowering the rigidity and mechanical strength of cell walls [ 27 ]. Xue et al applied β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on WB.…”

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

“…In the work of Dadi et al [ 78 ], the maltodextrin:high methoxyl pectin ratio (10:0 vs. 9:1 ( w / w ) significantly influenced most quality characteristics of microcapsules of Moringa stenopetala leaf extract, the 9:1 ratio being the most efficient one. In the microencapsulation of oat bran extract with different WPC:maltodextrin ratios [ 79 ], the 60:40 ratio showed the highest microencapsulation efficiency. Similarly, Tolun et al [ 80 ] and Sakulnarmrat et al [ 21 ] optimized the maltodextrin:Arabic gum ratio for the microencapsulation of grape pomace red cabbage extracts, with the two studies finding opposite ratios as optimum results (8:2 and 2:8, respectively).…”

“…In this study, the obtained microparticles were sieved and cross-linked with transglutaminase. Bannikova et al [ 79 ] added a guar gum solution to a mixture of oat bran extract with maltodextrin and WPC and dried it to produce the microcapsule powder.…”

“…are quantified. The major aim in the microencapsulation of bioactive compounds is to increase the microencapsulation efficiency as much as possible; however, it is a highly variable parameter, as observed in the results shown in most recent works in fish oil (i.e., 71.1 and 92.0% in fish oil microcapsules prepared with conventional spray-drying and solvent spray-drying with acetone, respectively [ 35 ]; 88.88 and 46.72% in fish oil microcapsules from emulsion with and without high-pressure homogenization, respectively [ 67 ]) and antioxidant microcapsules (i.e., 71.44 and 83.52% in freeze-dried and spray-dried microcapsules of Moringa stenopetala leaf extract [ 78 ]; 95.3 and 77.5% in oat bran extract microcapsules with 60/40 and 70/30 whey protein–maltodextrin ratio, respectively [ 79 ]).…”