Preparation and characterization of cocoa butter and whey protein isolate based emulgels for pharmaceutical and probiotics delivery applications

Satapathy, M.; Quereshi, Dilshad; Nguyen, Thi Thanh Hanh; Pani, Debiprasad; Mohanty, Biswaranjan; Anis, Arfat; Maji, Samarendra; Kim, Doman; Sarkar, Preetam; Pal, Kunal

doi:10.1080/01932691.2019.1583577

Cited by 16 publications

(12 citation statements)

References 62 publications

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“…Emulgels result from an initial emulsification process followed by a gelation process, through gelation and/or crosslinking of the compounds that are present in the mixture. The amphiphilic behavior of the emulgels, which is potentiated by the hydrophilic and lipophilic affinities of its constituents, makes them a good option for the delivery of active agents, in a similar way to bigels [ 26 , 33 , 34 , 35 ]. In this way, emulgels have been at the forefront of the topical and transdermal delivery of drugs, due to characteristics such as their easy removability, emollient action, ease of extrusion, and spreadability.…”

Section: Hydrogels Oleogels Bigels and Emulgelsmentioning

confidence: 99%

Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods

Pinto

Martins

Pastrana

et al. 2021

Gels

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Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a network of structuring molecules. In the food industry, these formulations can be used to mimic fats and to deliver bioactive compounds. In the last decade, there has been increasing interest in these structures, not only from a scientific point of view, i.e., studying new molecules, methodologies for gelification, and new structures, but also from a technological point of view, with researchers and companies exploring these structures as a way to overcome certain challenges and/or create new and innovative products. One of the exciting applications of oleogels is the delivery of functional molecules, where the incorporation of oil-soluble functional compounds can be explored not only at the macroscale but also at micro- and nanoscales, resulting in different release behaviors and also different applications. This review presents and discusses the most recent works on the development, production, characterization, and applications of oleogels and other oleogel-based systems to deliver functional molecules in foods.

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Section: Hydrogels Oleogels Bigels and Emulgelsmentioning

confidence: 99%

Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods

Pinto

Martins

Pastrana

et al. 2021

Gels

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“…The objective of emulsification in oil structuring is to reach a semi-solid system with the formation of emulsions (oil ~60%), emulgels (by mixing hydrogels with emulsions), or High Internal Phase Emulsion (HIPE) (oil > 74%). These systems have been widely used in pharmaceutical industries as novel drug delivery of hydrophilic and lipophilic bioactive compounds [ 3 , 9 , 10 ], or as substitutes of saturated fats in food formulations, due to their rheological and mechanical characteristics [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

et al. 2021

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Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1). To form HIPEs, samples were oven-dried and homogenized. The higher the pH, the smaller the droplet size (Emulsions: 15.60–43.96 µm and HIPEs: 8.74–20.38 µm) and the oil release after 9 weeks of storage at 5 °C and 25 °C (oil loss < 8%). All systems had weak gel-like behavior, however, the values of viscoelastic properties (G′ and G″) increased with the increment of PP:XG ratio. Stable emulsions were obtained at pHs 5 and 7 in all PP:XG ratios, and at pH 3 in the ratio 4:1. Stable HIPEs were obtained at pH 7 in the ratios PP:XG 4:1, 8:1, and 12:1, and at pH 5 at PP:XG ratio 4:1. All these systems presented different characteristics that could be exploited for their application as fat substitutes.

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“…Based on these observations, butter was found to be a potential carrier for encapsulated probiotics. This could also be attributed to the presence of fatty acids and protein constituents that are known for their buffering capabilities and protection from external environmental conditions, as stated in some of the previous literature [ 19 , 20 , 21 , 22 ].…”

Section: Resultsmentioning

confidence: 87%

Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics

2023

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The probiotic foods market is growing exponentially; however, probiotics’ survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 °C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological characterization. Analyses were conducted in triplicates, and means were differentiated (p < 0.05). The viability of probiotic bacteria and the physicochemical characteristics of the butter samples with 1% encapsulant were significantly higher as compared to 0.1%. Furthermore, the 1% encapsulated probiotics butter variant showed a relatively higher stability of probiotics ratio (LA5 and BB12) than the control with unencapsulated probiotics during storage conditions. Although the acid values increased along with a mixed trend of hardness, the difference was insignificant. This study thus provided a proof of concept for incorporating encapsulated probiotics in salted and unsalted butter samples.

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Preparation and characterization of cocoa butter and whey protein isolate based emulgels for pharmaceutical and probiotics delivery applications

Cited by 16 publications

References 62 publications

Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods

Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods

Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics

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