Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach

Özbek, Zeynep; Ergönül, Pelin Günç

doi:10.1016/j.foodhyd.2020.105909

Cited by 54 publications

(29 citation statements)

References 58 publications

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“…Various emulsifiers and/or technologies have been tested to meet this aim and to improve the stability (another crucial parameter) of emulsions [5] , [6] , [7] . For example, proteins have been used extensively to stabilize food emulsions owing to their amphiphilic nature [8] .…”

Section: Introductionmentioning

confidence: 99%

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Huang

Xiang

Luo

et al. 2021

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Huang

Xiang

Luo

et al. 2021

Ultrasonics Sonochemistry

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“…Within the food engineering area, mixture designs have been successfully applied to develop different kind of films and improve the encapsulation process [3,27,[108][109][110]. Pelissari et al [108] studied the formulation of a film made from cassava starch, chitosan and glycerol.…”

Section: Applications On Food Engineering Packaging and Related Topicsmentioning

confidence: 99%

“…In recent years, encapsulation technologies gained attention. Some works have focused on the optimization of wall materials by means of mixture designs for encapsulation of grape seed extract [110], cinnamon essential oil [27] and freeze-dried pumpkin seed oil [109]. In [27,110], augmented simplex-centroid designs allowed the authors to find the optimal formulations which were based on a binary mixture of zein and mesquite gum or maltodextrin [110] and on a ternary mixture of arabic gum, maltodextrin and inulin [27].…”

Section: Applications On Food Engineering Packaging and Related Topicsmentioning

confidence: 99%

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Squeo

Angelis

Leardi

et al. 2021

Foods

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Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

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“…Estos materiales se consideran buenos agentes debido a que cumplen con las características previamente descritas, lo que promueve la productividad en el proceso de secado eliminando la etapa de hidratación previa en el proceso, y esto se ve reflejado en una alta efectividad del secado [64].…”

Section: Materiales Encapsulantesunclassified

“…La maltodextrina es obtenida por hidrólisis enzimática o ácida del almidón y generalmente muestra una alta solubilidad en agua, sabor neutro, bajo costo, baja viscosidad a altas concentraciones y capacidad de proteger el material encapsulado de la oxidación [64], [65]. Su baja capacidad emulsionante puede superarse mediante el uso de almidones modificados o gomas.…”

Section: Materiales Encapsulantesunclassified

Microencapsulación por secado por aspersión de compuestos bioactivos en diversas matrices: una revisión

Rios-Aguirre

Garzón

2021

TecnoL.

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La microencapsulación mediante secado por aspersión es una técnica ampliamente empleada en la protección de compuestos bioactivos, en especial sobre los polifenoles en diferentes matrices; además, es una de las técnicas más sencillas y económicas de secado, lo cual ha favorecido su transferencia tecnológica a escala industrial. Por esta razón, este artículo tiene como propósito analizar, a partir de estudios previamente reportados, los parámetros de operación empleados en la implementación de los métodos para la microencapsulación de compuestos bioactivos presentes en diversas matrices, con el fin de identificar las condiciones efectivas para futuras aplicaciones. La revisión de los estudios publicados se realizó en un período comprendido entre 2010 y 2021 en bases de datos indexadas, donde los parámetros evaluados se centraron en: las condiciones de operación, materiales encapsulantes, morfología de las microcápsulas y la eficiencia de la microencapsulación. Los resultados permitieron identificar los parámetros más críticos, entre los que sobresalen la temperatura de entrada y salida del aire, así como los materiales encapsulantes, los cuales influyen directamente en la protección de los polifenoles, que son en su mayoría termolábiles, de esta manera, se pudo constatar en los estudios revisados el alcance de una mayor eficiencia y vida útil con respecto a las propiedades funcionales, al optimizar las condiciones de operación mencionada, y se constata que los resultados reportados conllevan a la obtención de microcápsulas de matrices que pueden ser empleadas como materia prima y producto final de mayor calidad, o para estudios in vitro de liberación controlada para la industria alimentaria, farmacéutica o cosmética.

show abstract

Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach

Cited by 54 publications

References 58 publications

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Microencapsulación por secado por aspersión de compuestos bioactivos en diversas matrices: una revisión

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