Propolis microencapsulation by double emulsion solvent evaporation approach: Comparison of different polymeric matrices and extract to polymer ratio

Encapsulación de compuestos bioactivos: una revisión sistemática

“…• Aceites esenciales (orégano, mandarina, limón, menta, eucalipto, tomillo, carvacrol, limoneno) • Ácidos grasos (atún, café, tomillo, menta, eucalipto, cacahuate) • Fenólicos (polifenoles, antocianinas, luteína, flavonoides, betacianina, betaxantina, taninos, carotenos, licopeno, tocoferol, curcumina, quercetina, catequina, resveratrol, propóleo, tangeretina, nobiletina, ácido gálico, Stevia) • Vitaminas (A, D, E, K) Micanquer-Carlosama et al, 2017;Jemaa et al, 2018;Pulit-Prociak et al, 2019;Mudric et al, 2019;Carpenter et al, 2019;Stasse et al, 2019;Suyanto et al, 2019;Banasaz et al, 2020;Basar et al, 2020;Medina-Pérez et al, 2020;Ozkan et al, 2020;Dammak et al, 2021;Paulo et al, 2021;Tessaro et al, 2022 LI • Aceites esenciales (mirceno, citral, linalol, oleorresina) • Ácidos grasos (palmítico, oleico, linoleico, esteárico, pescado, eucalipto) • Fenoles (polifenoles, antocianinas, carotenoides, flavonoides, betaninas, curcumina, propóleo, ácido gálico, ácido cumárico, oleuropeína, ácido ferúlico) Ballesteros et al, 2017;Marín et al, 2017;Yamashita et al, 2017;Nogueira et al, 2017;Enciso-Sáenz et al, 2018;Mangiring et al, 2018;Krisanti et al, 2019;Rezvankhah et al, 2019;Guo et al, 2020;Forstinus Nwabor et al, 2020;Baeza et al, 2020;Ogrodowska et al, 2020;González-Ortega et al, 2020;Pashazadeh et al, 2021;Jovanović et al, 2021;Bhagya Raj & Dash, 2022;…”

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

“…This is the case of some authors [ 23 ] who blended Procream with intact or hydrolyzed WPC to improve the microencapsulation efficiency and the oxidative stability of fish oil microcapsules or used WPI conjugated with xylooligosaccharides to encapsulate lycopene, thus enhancing the emulsification performance, the antioxidant capacity, and parameters [ 25 ]. Other researchers [ 26 ] combined maltodextrin and WPI to microencapsulate fish oil, finding a high oxidative stability of the obtained powders that was attributed to the antioxidant effect of WPI.…”

“…Hydroxypropylmethylcellulose [ 56 ], glycosylated WPI [ 25 ], alginates [ 59 ], soy protein isolate [ 60 ], starch [ 61 ] gelatin [ 57 ] and sucrose [ 62 ] have also been individually investigated as encapsulating materials. In addition, different combinations of these wall materials have been explored to encapsulate antioxidants, i.e., alginate, pectin, WPI and sodium caseinate [ 59 ]; soy protein isolate with soy soluble polysaccharides and maltodextrin [ 60 ]; poly(D,L-lactide-co-glycolide), ethylcellulose and polycaprolactone [ 26 ]; gelatin–acacia gum [ 63 ]; chitosan–carboxymethylcellulose [ 63 ]; chitosan, sodium alginate and Arabic gum [ 64 ]; carrageenan, lupin protein isolate and chitosan [ 65 ]; and WPI and acacia gum [ 66 ]. In general, the microencapsulation and protection of the antioxidants have been successfully achieved in these investigations.…”

“…Moreover, in some recent studies for antioxidant microencapsulation, simple solvent evaporation has been used, as reported by Paulo et al [ 26 ], who microencapsulated propolis extract after evaporating the solvents of a double emulsion in a fume hood at room temperature. Behnamnik et al [ 62 ] encapsulated Securigera securidaca seed extract using sucrose and heating to 132 °C to co-crystalize the product, which was subsequently dried in an oven.…”

“…Solomando et al [ 67 ] observed the influence of the homogenization of fish oil emulsions with high pressure on the size homogeneity of the microcapsules, with high-pressure microcapsules presenting a monomodal distribution, while those without high-pressure homogenization showed a bimodal distribution with a wider distribution than homogenized ones. Similarly, the use of different wall materials also led to differences in the particle size distribution, with gelatin + maltodextrin showing a wider range than octenyl succinic anhydride modified starch + maltodextrin and whey protein isolate + maltodextrin [ 26 ]. In the study of Flamminii et al [ 59 ] with microcapsules of olive leaf phenolic extract, the use of alginate–whey protein isolate led to microcapsules with smaller size in comparison to those resulting from the use of alginate alone or mixed with pectin or sodium caseinate.…”