Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics

Abstract

Most of the functional substances in food are absorbed in the small intestine, but before entering the small intestine, the strong acid and enzymes in the stomach limit the amount that can reach the small intestine. Therefore, in this paper, to develop a delivery system for functional food ingredients, maintain the biological activity of the ingredients, and deliver them to the target digestive organs, preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics were reviewed. Embedding unstable food active ingredients in starch-based nano-microcapsules can give the core material excellent stability and certain functional effects. Starch-based wall materials refer to a type of natural polymer material that uses starch or its derivatives to coat fat-soluble components with its hydrophobic cavities. The preparation methods of starch-based wall materials mainly include spray drying, extrusion, freeze drying, ultra-high pressure, coagulation, fluidized bed coating, molecular inclusion, chemical, and enzymic methods. The controlled release of functional food can be achieved by preparing starch-based nano-microcapsules to encapsulate the active agents. It has been reported that that compared with traditional embedding agents such as gelatin, acacia gum, and xanthan gum, starch-based functional food nano-microcapsule delivery system had many good properties, including improving antioxidant capacity, bioavailability, probiotics, and concealing bad flavors. From this review, we can learn which method should be chosen to prepare starch-based functional food nano-microcapsule delivery system and understand the mechanism of controlled release.

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

“…Nanoencapsulation based on pectin has attracted attention due to favorable properties, such as large specific surface area, excellent stability, good biocompatibility, improved permeability and retention time of the encapsulated compound, uncomplicated design and preparation, structural flexibility and preferred characteristics of controlled release in the intestine, and delivery to specific physiological sites ( 210–212 ). In addition, the nanoencapsulation process contributes to improved antioxidant properties and prebiotic effects ( 213 ).…”

“…At neutral pH, the carboxylic acid (pKa pH ~3.6) has a net negative charge interacting with cationic molecules (proteins and polysaccharides) to form nanocomplexes ( 8 ). Pectins have the property of interacting with certain types of proteins at variable pH, stabilizing the nanostructures formed in acid or neutral dispersions ( 8 , 213 ).…”

The Fluorescence Response of Four Crystalline Starches According to Ultrasound-Assisted Starch-Salicylic Acid Inclusions

“…However, the small molecules included by starch have problems such as a low embedding rate and insufficient embedding. Zhang et al [ 10 ] and Tian et al [ 11 ] have reported that ultrasound can improve the ability of starch to include small molecules. Furthermore, the use of ultrasonication for the preparation of inclusions is a well–established method [ 12 , 13 , 14 ].…”

Combinedly increased viability of Lactiplantibacillus plantarum grx16 by co‐encapsulation of cryoprotectants and porous starch within calcium alginate capsules

“…Porous starch is a kind of modified starch, formed by amylase at a temperature lower than gelatinisation, with the advantages of safety, easy access and environmental friendliness (Gao et al ., 2013). Porous starch has a porous honeycomb like structure, which is also an ideal material for probiotic embedding to improve its gastrointestinal tolerance (Tian et al ., 2022). For example, the viable counts of Lactiplantibacillus plantarum 299v encapsulated with porous corn starch was significantly higher than that of free bacteria after acid treatment, which improved by about 21.5% (Li et al ., 2016).…”