Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying

Francisco, Cristhian Rafael Lopes; Júnior, Fernando Divino Oliveira; Marin, Gabrieli; Alvim, Izabela Dutra; Hubinger, Míriam Dupas

doi:10.1016/j.colsurfa.2020.125470

Cited by 48 publications

(15 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The oil retention values observed are close to the values found by Francisco et al . (2020) on the microencapsulation of orange essential oil using soy protein isolate (SPI) and pea protein concentrate (PPC). Authors attributed the higher oil retention values observed (92.6%–97.9%) to the better stability of SPI emulsions during the atomisation process.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies

Ribeiro

Polachini

Alvim

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Microcapsules produced from well-defined emulsion templates are an interesting alternative for lipid encapsulation. This work aimed to produce microcapsules by the freeze-drying (FD) and spray-drying (SD) of Pickering emulsions of roasted coffee oil (RCO) stabilised with chitosan nanoparticles produced by self-aggregation or by crosslinking with tripolyphosphate. The dried microcapsules were characterised in terms of particle size, oil retention and structure; furthermore, the in vitro bioaccessibility of polyphenols from microencapsulated RCO was investigated. The use of chitosan nanoparticles to stabilise the emulsions increased oil retention in the microcapsules giving values between 83.04% and 95.36%. SD produced spherical microcapsules with small particle sizes (~11 μm), whereas FD microcapsules showed an irregular shape and porous structure. Although FD had the lowest impact on the bioactive compounds, SD promoted better protection for phenolic compounds and antioxidant activity during in vitro digestion.

show abstract

Section: Resultsmentioning

confidence: 99%

Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies

Ribeiro

Polachini

Alvim

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The droplets in the emulsions prepared with WPI are regularly dispersed in a continuous phase without considering their size. Additionally, the microstructure images of the emulsions indicated that protein concentration was the most influential factor on the stability of the emulsions: the higher the amount of proteins, the more stable the emulsions (Francisco et al, 2020;Vélez-Erazo et al, 2020). However, those prepared with SC flocculated and increase their thickness in the continuous phase in contrast to occurring droplets coalescence.…”

Section: Micro-structurementioning

confidence: 99%

Improving the stability of phycocyanin by spray dried microencapsulation

İlter

Koç

Demirel

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Lopes Francisco et al [149] reported an emulsifying system with encapsulation potential based on commercial pea and soy proteins. The work involved the encapsulation of an orange essential oil rich in d-limonene using a O/W emulsion followed by spray drying to obtain powder microparticles.…”

Section: New Trends In Food Emulsion Systemsmentioning

confidence: 99%

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Santamaria‐Echart¹,

Fernandes²,

Silva³

et al. 2022

Natural Food Additives

View full text Add to dashboard Cite

The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

show abstract

Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying

Cited by 48 publications

References 60 publications

Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies

Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies

Improving the stability of phycocyanin by spray dried microencapsulation

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Contact Info

Product

Resources

About