Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients

Drusch, Stephan; Berg, S.; Scampicchio, Matteo; Serfert, Yvonne; Somoza, Veronika; Mannino, Saverio; Schwarz, Karin

doi:10.1016/j.foodhyd.2008.07.004

Cited by 71 publications

(28 citation statements)

References 27 publications

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“…Protein-sugar conjugates have been shown to be useful for improving the oxidative stability of fish oil microcapsules [19]. In addition, proteins and polysaccharides have also been used for encapsulation of oils [20].…”

Section: Encapsulation Efficiencymentioning

confidence: 99%

Encapsulation of fish oil using cyclodextrin and whey protein concentrate

Kim

et al. 2011

Biotechnol Bioproc E

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The purpose of this study was to prepare fish oil capsules using Cyclodextrin and whey protein concentrate. γ-cyclodextrin was more effective than β-cyclodextrin in enhancing emulsion stability and encapsulation efficiency. Mixing a larger amount of γ-cyclodextrin with a smaller amount of whey protein concentrate caused smaller particles to be produced. The initial γ-cyclodextrin: whey protein concentrate : xanthan gum ratio was 0.8 : 0.2 : 0.5 this ratio showed 40% loanding capacity and 80% efficiency in the encapsulation of fish oil. In addition, the odor intensity of the encapsulated fish oil was decreased to 30% of its original value.

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Section: Encapsulation Efficiencymentioning

confidence: 99%

Encapsulation of fish oil using cyclodextrin and whey protein concentrate

Kim

et al. 2011

Biotechnol Bioproc E

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“…In contrast, when the Maillard reaction was carried out in a dry state with a blend of NaCas and either glucose syrup or glucose as the encapsulant matrices there was no effect on the oxidative stability of the fish oil [7]. Glycation proceeds to different extents on heating in the dry versus wet state and the composition of the Maillard reaction products formed is also affected by the reaction conditions.…”

Section: Glycation Of Milk Proteins To Modify the Functionality Of Damentioning

confidence: 95%

“…Glycation proceeds to different extents on heating in the dry versus wet state and the composition of the Maillard reaction products formed is also affected by the reaction conditions. In the dry state, there is a greater extent of glycation, but the formation of redox-active species is limited compared to when the reaction is carried out in the aqueous state [7]. In addition, when proteins are exposed to high temperatures in the aqueous state they can undergo hydrolysis and polymerisation reactions.…”

Section: Glycation Of Milk Proteins To Modify the Functionality Of Damentioning

confidence: 99%

Functional properties of milk constituents: Application for microencapsulation of oils in spray-dried emulsions – A minireview

Augustin

Sanguansri

Oliver

2009

Dairy Sci. Technol.

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-Microencapsulation is the entrapment of a component (i.e. the 'core') within a secondary material (encapsulant matrix). Encapsulation isolates the core from its environment until its release in response to an external stimulus or trigger. It protects the core against degradation during storage and against stresses that are encountered during processing. Encapsulation can be used to prevent/decrease the oral release of components that have undesirable taste properties and it has the potential to enable the targeted delivery of bioactives within the gastrointestinal tract. Food-grade cores and encapsulant matrices are desired for designing encapsulated ingredients that are intended for incorporation into food products. Milk constituents are widely used as encapsulant matrices because they possess many of the properties that are required to make encapsulated ingredients functional. This includes their ability to build viscosity, gel and emulsify. This paper discusses the functional properties of milk constituents that are capitalised upon in the design of ingredients that contain encapsulated components. Selected examples of the application of milk constituents for the encapsulation of oils are used to demonstrate (a) the effect of the type of milk protein that is used alone or in combination with other matrix constituents on encapsulation efficiency and (b) glycation to modify the functionality of milk proteins for encapsulating oils.emulsion / microencapsulation / spray drying / glycation Article published by EDP SciencesRésumé -Propriétés fonctionnelles des constituants du lait : applications à la microencapsulation d'huile dans des émulsions séchées par atomisation. La microencapsulation consiste à piéger un composant (c'est-à-dire le « noyau ») à l'intérieur d'un matériel secondaire (matrice encapsulante). L'encapsulation isole le noyau de son environnement jusqu'à son relargage en réponse à un stimulus externe ou déclencheur. Elle protège le noyau contre les dégradations au cours du stockage ou contre les stress rencontrés au cours de la fabrication. L'encapsulation peut être utilisée pour prévenir/diminuer le relargage oral de composés qui ont des goûts indésirables et elle permet de transporter des composés bioactifs à l'intérieur du tractus gastrointestinal. Des noyaux et matrices encapsulantes alimentaires sont recherchés pour concevoir des ingrédients encapsulés destinés à l'incorporation dans des produits alimentaires. Les constituants du lait sont largement utilisés comme matrices encapsulantes parce qu'ils possèdent nombre des propriétés nécessaires à la fabrication d'ingrédients fonctionnels encapsulés, comme leur capacité à produire viscosité, gel et émulsion. Cet article examine les propriétés fonctionnelles des constituants du lait utilisables dans la conception d'ingrédients contenant des composés encapsulés. Des exemples sélectionnés de l'application de constituants du lait pour l'encapsulation d'huiles sont présentés pour démontrer (a) l'effet du type de protéine laitière utilisée se...

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“…Encapsulation of oils in convenient emulsion or powder formats allows incorporation into food maintaining oxidative stability, control release and masking its unpleasant taste and smell. Protein and reducing sugars heated at certain elevated temperature can form the Maillard reaction products (MRP) with improved emulsifying properties (Shepherd et al 2000) and enhanced oxidative stability of fish oil emulsions and microcapsules (Augustin et al 2006;Drusch et al 2009). Augustin et al (2006) reported that the heat treatment of protein and carbohydrate in maximum temperature and time combination (100°C for 90 min) produced the most stable fish oil powder to oxidation.…”

Section: Introductionmentioning

confidence: 99%

Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products

Nasrin

Anal

2014

J Food Sci Technol

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Oil in water emulsions were produced by the mixture of culled banana resistant starch (CBRS) & soy protein isolate (SPI), mixture of Hylon VII & SPI and SPI with 7.5 and 5 % (w/w) Menhaden fish oil. The emulsions were further freeze- dried obtaining 33 and 50 % oil load microcapsules. The range of particles diameter was 4.11 to 7.25 μm and viscosity was 34.6 to 146.48 cP of the emulsions. Compressibility index (CI), Hasner ratio (HR) and angle of repose (AR) was significantly (p < 0.01) lower of the microcapsules made with starch and protein (CBRS & SPI and Hylon VII & SPI) than that made with protein (SPI) only. Microcapsules composed of CBRS & SPI with 33 % oil load had maximum microencapsulation efficiency (82.49 %) and highest oxidative stability. Muffin made with emulsions containing mixture of CBRS & SPI exhibited less fishy flavour than that containing mixture of Hylon VII & SPI.

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Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients

Cited by 71 publications

References 27 publications

Encapsulation of fish oil using cyclodextrin and whey protein concentrate

Encapsulation of fish oil using cyclodextrin and whey protein concentrate

Functional properties of milk constituents: Application for microencapsulation of oils in spray-dried emulsions – A minireview

Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products

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