Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles

Hu, Yan; Kou, Guangning; Chen, Qiyang; Li, Yan; Zhou, Zhiqin

doi:10.1016/j.lwt.2018.09.044

Cited by 59 publications

(26 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fat and carbohydrate are good sources of energy for livestock and humans. Crude fibre content in diets have been reported to aid digestive processes; promoting health in livestock and humans (Abubakar et al, 2016) and these findings are in line with previous reports indicating the bioactivity and application of peels of various plants (Abbas et al, 2018;Abdel Aziz et al, 2018;Ahad et al, 2018;Derakhshan et al, 2018;Garrafa-Galvez et al, 2019;Gurumallesh et al, 2019;Hu et al, 2019;Jridi et al, 2019;Kharchoufi et al, 2018;Kokila et al, 2016;Lakkab et al, 2019;Liu et al, 2017;Rodsamran and Sothornvit, 2019;Xu et al, 2019).…”

Section: Resultssupporting

confidence: 88%

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

Int¹

2019

Preprint

View full text Add to dashboard Cite

This study investigated the nutraceutical potential of ripe and unripe plantain fruit peels which are commonly discarded as food wastes. Proximate and mineral analyses of the samples were performed as per the standard methods of the Association of Official Analytical Chemists. Preliminary phytochemical screening of aqueous, acetone and methanol extracts of the peels was also carried out in accordance to standard methods. From the results of the study, acetone extract of the unripe peel showed the presence of eight phytochemicals while its ripe peel showed the presence of four. Aqueous and ethanol extracts of both peels showed the presence of same phytochemicals i.e., terpenoids, cardiac glycosides, phenols, flavonoids, alkaloids, reducing sugars and saponins. Meanwhile, tannins was absent in all three solvent extracts of both peels. Fat, ash, crude fibre and carbohydrate contents of the unripe peel were higher than those of the ripe. However, moisture and protein contents of the ripe peel were significantly higher (P < 0.05) than those of the unripe. Of all the nine essential minerals assayed (K, Na, Mg, Ca, P, Fe, Zn, Mn, Cu), concentrations of all except calcium were significantly higher (P < 0.05) in the unripe peel than those of the ripe peel. Notably, none of the heavy metals (Co, Cr, Cd, Pb, Ni) assayed was detected in both samples. This study concludes that ripe and unripe plantain fruit peels could serve as promising sources of nutrients and bioactive compounds essential for the health of both livestock and humans.

show abstract

Section: Resultssupporting

confidence: 88%

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

Int¹

2019

Preprint

View full text Add to dashboard Cite

show abstract

“…The size distribution showed dimensions ranging from 2.1 to 3.2 μm for capsules of F. cernua and F. retinophylla, respectively; whereas the capsules of F. microphylla presented a greater variability in shape and size, with dimensions between 4.5 to 68.8 μm. In general, the values obtained allowed to classify the capsules formed as microcapsules, as they are in the range for this category (1.0-5000 μm) (Hu et al, 2019). The larger size of F. microphylla capsules may be related to having maintained a large part of their antioxidant activity (Table 2), probably due to a greater interaction between the bioactive compounds of the extract and the polymeric structure of the alginate.…”

Section: Microscopy Observations Of Microencapsulated Extractsmentioning

confidence: 90%

“…Also, the composition and type of core material influences the encapsulation efficiency, as it has been reported that molecules with elevated hydrophobicity and smaller size present higher affinity for the coating material (Fang and Bhandari, 2010). Hu et al (2019) detected %EE in the range of 14.4 to 27.9% depending on the citrus used as source of flavonoids, and associated this effect with the solubility of flavonoids in the encapsulating matrix (whey protein concentrate). Therefore, the high values obtained for the %EE proven the capacity of alginate to load the compounds present in the extracts of Flourensia species under study, as well as the interaction between the components; which could be performed through hydrogen bonding (Sanna et al, 2015).…”

Section: Encapsulation Efficiencymentioning

confidence: 99%

“…Microencapsulation of plant extracts is a good alternative to overcome this problem, which gives stability to the phytochemicals present in their composition (Gupta, et al, 2016;Fabra et al, 2016). Microencapsulation is defined as a technology of micro-scale (1.0-5000 μm) packaging of bioactive materials (solid, liquid or gaseous) in a polymeric matrix, being able to release these materials under controlled conditions (Hu et al, 2019;Cerqueira et al, 2014;Fang and Bhandari, 2010). This technology is widely used in food and pharmaceutical industries, and is constantly improving to develop encapsulation materials, as well as release mechanisms of the active ingredients (Cerqueira et al, 2014;Desai and Park, 2005).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

In vitro gastrointestinal digestion of microencapsulated extracts of Flourensia cernua, F. microphylla, and F. retinophylla

Rodríguez

Puente-Romero

Jiménez

et al. 2019

Industrial Crops and Products

View full text Add to dashboard Cite

A B S T R A C TRecently, some species of the genus Flourensia have been identified by their potential health effects (e.g. antiinflammatory and apoptotic). Encapsulation of plant extracts is a process that can allow an adequate dosage administration, as well as to protect bioactive compounds and improve their controlled release in the gastrointestinal (GI) system. Therefore, the aims of this work were: to microencapsulate the ethanol extracts of F. cernua, F. microphylla, and F. retinophylla; and to evaluate the controlled release of the microencapsuled extracts in an in vitro GI system. Leaves of Flourensia spp. were collected in wild sites of Coahuila State, and the ethanol extracts were obtained by the Soxhlet method. The encapsulation was performed by the gelation technique, using alginate. The microcapsules formed were characterized in terms of total phenol content (Folin-Ciocalteu method), antioxidant activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic) diammonium acid (ABTS), and the ferric reducing antioxidant power (FRAP) assays, scanning electron microscopy (SEM), and thermal analysis, and in vitro GI digestion. The microcapsules were found to have spherical-shape and a micro-scale dimension in the range of 2.1-68.8 μm. Also, the built of microcapsules was confirmed by the appearance of an exothermic peak centered at˜600°C in the DSC analysis. F. microphylla noted for its strong antioxidant activity, even in its encapsulated form. In the gastric system the extracts of fresh microcapsules were released from 7.7% to 14.5%, while values of 26.5% to 53.3% were observed for those dried. For the intestinal system, the higher release was observed for dried microcapsules (59.9% to 78.4%) than for those fresh (26.3% to 30.2%). Thus, it was demonstrated that the alginate microcapsule protected the extracts until they were delivered to the target site in the GI model, and this effect was better with the dried microcapsules of Flourensia spp. This study would set the guide for the application of Flourensia spp. extracts in order to take advantage of their benefits to human health.

show abstract

“…Whey proteins have also been used as biopolymers to increase the shelf life of sensitive molecules and conduct the release of bioactive/nutritional substances into the body. Whey proteins have the ability to form gels and microcapsules under relatively moderate heating conditions and without the need for chemicals, making them a natural vehicle for bioactive (hydrophobic and hydrophilic) components for medical and food applications (Awad et al., 2015; Hu et al., 2019; Jiang et al., 2018; Nishanthi et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Morphological characterization of whey protein concentrate admixture of microencapsulated curcumin by spray drying

Gomes

Oliveira

Francisquini

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

Spray drying was used to develop two products: whey protein concentrate (WPC) and whey protein concentrate admixture of microencapsulated curcumin (TWPC). We aimed to characterize the concentrate's technological attributes to verify whether lactose remains in an amorphous state even after the addition of turmeric extract containing curcumin, a compound with antioxidant and anti‐inflammatory properties. Analysis of morphology, particle size distribution, Raman spectroscopy, sorption isotherms and colorimetry were carried out. WPC and TWPC showed spherical, irregular, particulate morphology with agglomeration points, without apparent cracks. Differences in the L*, a*, b* values between WPC and TWPC showed that the addition of curcumin extract, which is a natural orange‐yellow dye, has led to a tendency toward yellow coloration. The sorption isotherms indicated no difference in its curved shape. The presence of turmeric extract in TWPC sample modified WPC Raman spectrum. Thus, it was possible to develop TWPC without altering WPC technological characteristics. Practical applications Whey protein concentrate (WPC) and whey protein concentrate admixture of microencapsulated curcumin (TWPC) showed spherical, irregular, particulate morphology with agglomeration points, without apparent cracks. The differences in the L*, a*, b* values between WPC and TWPC showed that the addition of curcumin extract, which is a natural orange‐yellow dye, has led to a tendency toward yellow coloration. Thus, we developed a TWPC without altering WPC technological characteristics.

show abstract

Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles

Cited by 59 publications

References 41 publications

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

In vitro gastrointestinal digestion of microencapsulated extracts of Flourensia cernua, F. microphylla, and F. retinophylla

Morphological characterization of whey protein concentrate admixture of microencapsulated curcumin by spray drying

Contact Info

Product

Resources

About