Microencapsulation of vitamin E: Optimization and Characterization of Complex Coacervation Conditions Using Response Surface Methodology

Köksal, Elif; Bayram, Okan; Göde, Fethiye; Aktaş, Ahmet

doi:10.16984/saufenbilder.701570

Cited by 4 publications

(4 citation statements)

References 23 publications

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“…The eventual purpose was to increase the acceptability and keep the quality of the final product(Weinbreck et al, 2010) [95] . The widely used carrier materials for encapsulation in foodbased applications are polysaccharides which include starch, cellulose (Sodeinde et al, 2021) [80] , amylose, amylopectin, maltodextrins, gum, carrageenan, alginates pectin, chitosan etc (Koksal et al, 2021) [50] . In addition to carbohydrate sources, protein and lipid-based wall materials were also used for this purpose.…”

Section: Wall Materialsmentioning

confidence: 99%

Encapsulation technologies for the delivery of spice extractives: An overview

Mohan,

et al. 2024

Int. J. Adv. Biochem. Res.

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Nowadays consumers are very much conscious about their health and are looking for natural products with nutritional benefits. Most natural products like spice extractives contain functional ingredients which may degrade rapidly due to the presence of external atmospheric factors like oxygen, moisture, heat, light etc. It is complicated to apply them directly to different applications. To overcome such issues, several recent technologies like encapsulation have been developed. Encapsulation is a promising method extensively employed for safeguarding core materials from factors like light, heat, and oxygen. This advanced technology enhances stability, boosts bioavailability, masks bitter taste, facilitates controlled release, preserves functional characteristics, and finally improves handling practices. Selecting the appropriate microencapsulation technology and the suitable carriers is determined by the product's specific application and the associated processing conditions. This review paper highlights the most important encapsulation techniques and a few of their implementations in the encapsulation of spice extractives.

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Section: Wall Materialsmentioning

confidence: 99%

Encapsulation technologies for the delivery of spice extractives: An overview

Mohan,

et al. 2024

Int. J. Adv. Biochem. Res.

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“…The microencapsulation studies of cabbage leaf extract were performed according to the complex coacervation method with a minor modification (Correa-Filho et al, 2019;Devi et al, 2012;Koksal & Gode, 2017). Two different polymer mixtures were prepared as wall materials.…”

Section: Preparation Of Microcapsulesmentioning

confidence: 99%

“…The pH of the emulsions was reduced to 4-4.5 for the gelatin/gum Arabic solution and 3.5-3.75 for the gelatin/sodium alginate solution by adding 10% (v/v %) acetic acid. These pH values were determined according to the electrostatic interaction between the polymers and the isoelectronic points that provide the formation of complex coacervation (Devi et al, 2012;Gomez-Estacaab et al, 2016;Koksal & Gode, 2017). During the coacervation process, the temperature of the systems were reduced to 5-10 °C with the help of an ice water bath and the solutions were stirred 500 rpm using a magnetic stirrer for 1 h. Subsequently, 3 mL of glutaraldehyde was added to each system as a cross-linker and mixed for another hour at the same conditions.…”

Section: Preparation Of Microcapsulesmentioning

confidence: 99%

Controlled Release of Vitamin U from Microencapsulated Brassica oleracea L. var. capitata Extract for Peptic Ulcer Treatment

Köksal

Göde

Özaltın

et al. 2022

Food Bioprocess Technol

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Cabbage plant (Brassica oleracea 𝐿. var. capitata) contains compounds such as polyphenols, minerals, and ascorbic acid, as well as some amino acids such as glutamine, which has anti-inflammatory properties. In addition, its nutrient contains the component of vitamin 𝑈 (𝑆-methylmethionine) which is effective in the treatment and prevention of peptic ulcer disease. The aim of this study is to perform microencapsulation of Brassica oleracea L. var. capitata extract for controlled release of vitamin 𝑈 for peptic ulcer treatment. Within this scope, vitamin U and some amino acids (L-methionine, L-glutamine, 𝐿-histidine, 𝐿-lysine, 𝐿-aspartic acid) were extracted from a cabbage by extraction methods and microencapsulated. The gelatin/gum Arabic and gelatin/sodium alginate polymer complexes were used as wall materials. Morphological analysis of the microcapsules showed that the microcapsules had a homogeneous, spherical shell structure. The results of HPLC analysis confirmed that vitamin 𝑈 and amino acid compounds in cabbage extract are also present in the structure of microcapsules. 𝐹𝑇𝐼𝑅 analysis confirmed the interaction between shell materials and microcapsules, and the similarities in the bands of the plant extract and microcapsules indicated microencapsulation of the plant extract successfully. In vitro release testing of the microcapsules was studied in simulated gastric fluid (pH 1.2) and simulated intestinal fluid (pH 7.4) for 48 h. The maximum encapsulation efficiency and release were obtained as 86.92% and 93.6% for the gum Arabic-contained microcapsule, respectively.

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“…Chitosan, gums (gum Arabic, Xanthan gum, gum acacia, and Shellac, for instance), maltodextrin, pectin, starch, whey protein, sodium alginate, cellulose and carboxymethylcellulose, zein, pullulan, galactomannan, and sodium caseinate, among others, are used for this purpose [ 13 , 14 , 15 , 16 , 17 ]. The polymers favor the retention of desired compounds in the systems formed during the processes and help to prolong the release of bioactive compounds for longer times or under specific conditions, such as certain pH ranges, for example [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Bioactive Compounds for Food and Agricultural Applications

et al. 2022

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This review presents an updated scenario of findings and evolutions of encapsulation of bioactive compounds for food and agricultural applications. Many polymers have been reported as encapsulated agents, such as sodium alginate, gum Arabic, chitosan, cellulose and carboxymethylcellulose, pectin, Shellac, xanthan gum, zein, pullulan, maltodextrin, whey protein, galactomannan, modified starch, polycaprolactone, and sodium caseinate. The main encapsulation methods investigated in the study include both physical and chemical ones, such as freeze-drying, spray-drying, extrusion, coacervation, complexation, and supercritical anti-solvent drying. Consequently, in the food area, bioactive peptides, vitamins, essential oils, caffeine, plant extracts, fatty acids, flavonoids, carotenoids, and terpenes are the main compounds encapsulated. In the agricultural area, essential oils, lipids, phytotoxins, medicines, vaccines, hemoglobin, and microbial metabolites are the main compounds encapsulated. Most scientific investigations have one or more objectives, such as to improve the stability of formulated systems, increase the release time, retain and protect active properties, reduce lipid oxidation, maintain organoleptic properties, and present bioactivities even in extreme thermal, radiation, and pH conditions. Considering the increasing worldwide interest for biomolecules in modern and sustainable agriculture, encapsulation can be efficient for the formulation of biofungicides, biopesticides, bioherbicides, and biofertilizers. With this review, it is inferred that the current scenario indicates evolutions in the production methods by increasing the scales and the techno-economic feasibilities. The Technology Readiness Level (TRL) for most of the encapsulation methods is going beyond TRL 6, in which the knowledge gathered allows for having a functional prototype or a representative model of the encapsulation technologies presented in this review.

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Microencapsulation of vitamin E: Optimization and Characterization of Complex Coacervation Conditions Using Response Surface Methodology

Cited by 4 publications

References 23 publications

Encapsulation technologies for the delivery of spice extractives: An overview

Encapsulation technologies for the delivery of spice extractives: An overview

Controlled Release of Vitamin U from Microencapsulated Brassica oleracea L. var. capitata Extract for Peptic Ulcer Treatment

Encapsulation of Bioactive Compounds for Food and Agricultural Applications

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