Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques

Buljeta, Ivana; Pichler, Anita; Šimunović, Josip; Kopjar, Mirela

doi:10.3390/molecules27165069

Cited by 44 publications

(22 citation statements)

References 90 publications

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“…Some of the carriers which are often used in spray drying technology are starch and its derivatives (e.g., maltodextrins and cyclodextrins) and gums (e.g., gum arabic). Maltodextrins (MD) are highly soluble linear polymers obtained by partial hydrolysis of starch consisting of 3-20 β-d-glucose units [7], often mixed with other carriers due to their low emulsifiability [8]. Cyclodextrins (CD), including α-, βand γ-cyclodextrin, are enzymatically hydrolyzed starch derivatives consisting of a hydrophobic cavity that allows accommodation of various guest molecules and of a hydrophilic external surface providing aqueous solubility [8].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties, Antioxidant Capacity, and Bioavailability of Laurus nobilis L. Leaf Polyphenolic Extracts Microencapsulated by Spray Drying

Dobroslavić

Garofulić

Zorić

et al. 2023

Foods

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Laurel (Laurus nobilis L.) leaves are a rich source of polyphenols with the potential for use in functional foods, where the main obstacle is their low stability and bioavailability, which can be improved by spray drying (SD). This research examined the influence of SD parameters, including inlet temperature (120, 150, and 180 °C), carrier type (β-cyclodextrin (β-CD); β-CD + maltodextrin (MD) 50:50; β-CD + gum arabic (GA) 50:50), and sample:carrier ratio (1:1, 1:2 and 1:3) on the physicochemical properties, encapsulation efficiency, polyphenolic profile, antioxidant capacity and bioaccessibility of laurel leaf polyphenols. The highest encapsulation efficiency was achieved at a sample:carrier ratio 1:2 and the temperature of 180 °C by using either of the applied carriers. However, the application of β-CD + MD 50:50 ensured optimal solubility (55.10%), hygroscopicity (15.32%), and antioxidant capacity (ORAC 157.92 μmol Trolox equivalents per g of powder), while optimal moisture content (3.22%) was determined only by temperature, demanding conditions above 150 °C. A total of 29 polyphenols (dominantly flavonols) were identified in the obtained powders. SD encapsulation increased the bioaccessibility of laurel flavonols in comparison to the non-encapsulated extract by ~50% in the gastric and ~10% in the intestinal phase, especially for those powders produced with carrier mixtures.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Properties, Antioxidant Capacity, and Bioavailability of Laurus nobilis L. Leaf Polyphenolic Extracts Microencapsulated by Spray Drying

Dobroslavić

Garofulić

Zorić

et al. 2023

Foods

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show abstract

“…The goal of this process is to quickly and efficiently remove the water from the food and obtain a powder with the desired physicochemical properties [ 10 ]. In addition, a physical barrier is created by protecting the unstable active ingredient from external influences (light, moisture, oxygen) [ 11 , 12 ]. Spray drying is an alternative to improve the preservation of the final product.…”

Section: Introductionmentioning

confidence: 99%

Effect of Spray Drying Encapsulation on Nettle Leaf Extract Powder Properties, Polyphenols and Their Bioavailability

Cegledi

Garofulić

Zorić

et al. 2022

Foods

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Nettle (Urtica dioica L.) is a plant rich in a health-promoting compounds such as polyphenols, which are sensitive and unstable compounds with low bioavailability, that need to be stabilized and protected from external influences. Therefore, the aim of this study was to examine how the temperature, type of carrier and sample to carrier ratio influence the physicochemical properties and encapsulation and loading capacity of the nettle leaf extract powder and examine the effect of encapsulation on the antioxidant capacity and bioavailability of polyphenols. The process yield ranged from 64.63–87.23%, moisture content from 1.4–7.29%, solubility from 94.76–98.53% and hygroscopicity from 13.35–32.92 g 100 g−1. The highest encapsulation (98.67%) and loading (20.28%) capacities were achieved at 160 °C, β-CD:GA (3:1) and sample:carrier ratio of 1:3. Extracts encapsulated at selected conditions showed high antioxidant capacity and distinct polyphenolic profile comprised of 40 different compounds among which cinnamic acids were the most abundant. Moreover, the encapsulation increased the bioavailability of nettle leaf polyphenols, with the highest amount released in the intestinal phase. Thus, the obtained encapsulated extract represents a valuable source of polyphenols and may therefore be an excellent material for application in value-added and health-promoting products.

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“…Spray chilling, which is also known as prilling, spray congealing and spray cooling, is a microencapsulation technique that employs similar operation process as spray drying except that the hot air chamber is replaced with a cooling chamber (66). Here, the atomized homogenized solution of wall material and aroma compound is solidified by passing through a cooling chamber of temperature lower than that of the melting point of the encapsulating agent (Table 1).…”

Section: Spray Chillingmentioning

confidence: 99%

Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications

et al. 2023

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Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical–mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.

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Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques

Cited by 44 publications

References 90 publications

Physicochemical Properties, Antioxidant Capacity, and Bioavailability of Laurus nobilis L. Leaf Polyphenolic Extracts Microencapsulated by Spray Drying

Physicochemical Properties, Antioxidant Capacity, and Bioavailability of Laurus nobilis L. Leaf Polyphenolic Extracts Microencapsulated by Spray Drying

Effect of Spray Drying Encapsulation on Nettle Leaf Extract Powder Properties, Polyphenols and Their Bioavailability

Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications

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