Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation

Alkhatib, Hamzeh; Doolaanea, Abd Almonem; Assadpour, Elham; Sabere, Awis Sukarni Mohmad; Mohamed, Farahidah; Jafari, Seid Mahdi

doi:10.1016/j.jfoodeng.2022.111065

Cited by 12 publications

(4 citation statements)

References 42 publications

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“…For all samples, peaks between 3289 cm −1 and 3316 cm −1 were observed, which relate to the stretching of hydroxyl (OH) groups due to the formation of hydrogen bonds [50]. Hence, these peaks present a visible intensity in the initial solutions due to the high content of water, corresponding to mainly polysaccharides, and later, with the addition of concentrate solutions, the peaks present a high intensity [52]. Furthermore, strong interactions were established between corn starch and calcium alginate, demonstrating a good compatibility and stability for the formation of hydrogel beads.…”

Section: Fourier Transform Infrared-attenuated Total Reflectance (Fti...mentioning

confidence: 94%

“…Approximately 10 mg of whole hydrogel bead sample was placed in an aluminum crucible, and an empty aluminum crucible was used as a reference. The samples were heated from 25 to 300 • C at a heating rate of 10 • C/min in a high-purity nitrogen atmosphere at 50 mL/min [52]. The thermal properties of the samples were obtained by Stareware software, version 10.01.…”

Section: Measurements Of Thermal Propertiesmentioning

confidence: 99%

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Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Orellana‐Palma

Macias-Bu

Carvajal-Mena

et al. 2023

Gels

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A model (sucrose and gallic acid) solution was concentrated by block freeze concentration (BFC) at three centrifugation cycles, and the solutions were encapsulated in calcium alginate and corn starch calcium alginate hydrogel beads. Static and dynamic tests determined the rheological behavior, differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) established thermal and structural properties, and the release kinetics was evaluated under in vitro simulated digestion experiment. The highest efficiency encapsulation value was close to 96%. As the concentrated solution increased in terms of solutes and gallic acid, the solutions were fitted to the Herschel–Bulkley model. Moreover, from the second cycle, the solutions exhibited the highest values of storage modulus (G′) and loss modulus (G″), contributing to form a more stable encapsulation. The FTIR and DSC results demonstrated strong interactions between corn starch and alginate, establishing a good compatibility and stability in the bead formation. The kinetic release model under in vitro conditions was fitted to the Korsmeyer–Peppas model, demonstrating the significant stability of the model solutions inside the beads. Therefore, the present study proposes a clear and precise definition for the elaboration of liquid foods obtained by BFC and its incorporation inside an edible material that facilitates the controlled release in specific sites.

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Section: Fourier Transform Infrared-attenuated Total Reflectance (Fti...mentioning

confidence: 94%

Section: Measurements Of Thermal Propertiesmentioning

confidence: 99%

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Orellana‐Palma

Macias-Bu

Carvajal-Mena

et al. 2023

Gels

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“…Several carriers have been used for encapsulating probiotics including chitosan (CHIT) (Erdélyi et al., 2022), whey protein (Rodrigues et al., 2011), pectin (Li et al., 2016), gelatin (Yao et al., 2017), and soybean protein (Gonzalez‐Ferrero et al., 2018). In particular, ionic gelation is the most widely used mechanism because of its simplicity, affordable cost, and effectiveness (Alkhatib et al., 2022; Krasaekoopt et al., 2003). Sodium alginate is a hydrophilic polysaccharide sourced from brown seaweeds or bacteria such as Azotobacter vinelandii (Castillo et al., 2020; Leong et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Solving the delivery of Lactococcus lactis: Improved survival and storage stability through the bioencapsulation with different carriers

Dusso

Salomón

2023

Journal of Food Science

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Probiotics are live microorganisms that confer beneficial effects on the health of the host if administered in adequate amounts (10 6 CFU viable microorganisms/g of food). As the most frequent route of administration of these microorganisms is oral, the number of them that remains viable through the gastrointestinal tract decreases substantially. Thus, in this research work, we developed a series of alginate-based microparticles using different adjuvants such as methylcellulose, carboxymethylcellulose, chitosan, carbopol, β-cyclodextrin, starch, carrageenan, and Eudragit R RS 100 as carriers for improving the survival of Lactococcus lactis. The alginate-based formulations exhibited very good drug encapsulation efficiency, up to 90%. Release studies from selected microparticles revealed that almost 100% of bacteria were in solution at 30 min. By scanning electron microscopy, irregular nonporous particles with a size between 200 and 500 µm were seen. In particular, microparticles formulated with alginate-carboxymethylcellulose and alginate-methylcellulose exhibited the best protection for the bacterial cells against both simulated gastric juice and simulated intestinal juice. In addition, those microparticulate systems were able to maintain the viability of the encapsulated bacteria in large numbers for at least 24 weeks. Thus, the present study confirmed that these alginate-based microparticles are a valuable approach for keeping the viability and storage stability of L. lactis.

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“…There are different encapsulation techniques, such as extrusion, ionic gelation, emulsion, spray drying, spray cooling, fluidized bed, freeze drying, spray freeze drying, coacervation, electro-spraying, ultrasonic vacuum spray drying, immersion spray technology and the hybridization method [ 6 ]. Among these, ionic gelation stands out for being useful for thermolabile compounds, low-cost and easy to scale-up, generally using alginate as a gelling agent—a hydrophilic polysaccharide that is biocompatible, biodegradable, non-toxic and that gels in the presence of bivalent metal ions such as Ca 2+ [ 6 , 7 , 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions

et al. 2022

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Encapsulation is a process in which a base material is encapsulated in a wall material that can protect it against external factors and/or improve its bioavailability. Among the different encapsulation techniques, ionic gelation stands out as being useful for thermolabile compounds. The aim of this work was to encapsulate Saccharomyces boulardii by ionic gelation using agavins (A) and whey protein (WP) as wall materials and to evaluate the morphostructural changes that occur during in vitro gastrointestinal digestion. Encapsulations at different levels of A and WP were analyzed using microscopic, spectroscopic and thermal techniques. Encapsulation efficiency and cell viability were evaluated. S. boulardii encapsulated at 5% A: 3.75% WP (AWB6) showed 88.5% cell survival after the simulated gastrointestinal digestion; the bead showed a significantly different microstructure from the controls. The mixture of A and WP increased in the survival of S. boulardii respect to those encapsulated with alginate, A or WP alone. The binary material mixture simultaneously allowed a controlled release of S. boulardii by mostly diffusive Fickian mechanisms and swelling. The cell-release time was found to control the increment of the Damköhler number when A and WP were substrates for S. boulardii, in this way allowing greater protection against gastrointestinal conditions.

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Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation

Cited by 12 publications

References 42 publications

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Solving the delivery of Lactococcus lactis: Improved survival and storage stability through the bioencapsulation with different carriers

Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions

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