Selection of Materials for Microencapsulation

Vasisht, Niraj

doi:10.1016/b978-0-12-404568-2.00016-9

Cited by 11 publications

(12 citation statements)

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“…Freeze‐dried microcapsules had numerous pores, which were less effective in protecting against oxidative degradation. Moreover, the irregular shaped microcapsules produced by freeze drying generally shows relatively low protection against oxygen (Vasisht ), which is the major cause of anthocyanins degradation during storage. The lowest reaction rate constant and the highest half‐life (highest stability) was found in anthocyanin microcapsules produced by IAT 180C, BRM10.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

Laokuldilok

Kanha

2016

Journal of Food Processing and Preservation

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Anthocyanins from black glutinous rice (BGR) bran fraction were used as core material. Maltodextrins with 3 dextrose equivalent (DE) at DE10, 20 and 30 (BRM10, BRM20 and BRM30) were enzymatically produced from broken BGR fraction and then used as wall materials. Spray‐drying condition was varied for three inlet air temperatures (IAT; 140, 160 and 180C). Increasing IAT enhanced microencapsulation efficiency (MEE), but reduced total anthocyanin content (TAC), surface anthocyanin content (SAC) and antioxidant activities of the microcapsules. BRM20 provided microcapsules with higher/similar levels of TAC and antioxidant activities compared with a commercial maltodextrin DE10. Increasing both IAT and DE decreased the color L*, a*, b* and C* but enhanced the h°; however, spray drying produced a brighter microcapsule color than freeze drying. Although freeze drying showed higher MEE and TAC, the storage stability of freeze‐dried anthocyanin was much lower (19.7–100.0%) than those produced by spray drying. Practical Application To improve the color and eating quality of rice, black rice is sold as milled rice in some rice markets. The two by‐products of rice milling, bran and broken rice fractions, can be used to produce anthocyanins microcapsules. Black rice bran anthocyanins were successfully encapsulated with maltodextrins produced from broken rice fraction by both spray drying and freeze drying methods. Maltodextrin from broken rice fraction can be used as wall material to replace the commercial maltodextrin. Because of high storage stability, spray drying was recommended for BGR anthocyanin microencapsulation.

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Section: Resultsmentioning

confidence: 99%

Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

Laokuldilok

Kanha

2016

Journal of Food Processing and Preservation

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“…The choice of the wall material should consider both physical and chemical properties; it would be undesirable that the final product would degrade or even react with the wall material (Costa et al . ; Vasisht ).…”

Section: Introductionmentioning

confidence: 98%

Physicochemical and Thermal Stability of Microcapsules of Cinnamon Essential Oil by Spray Drying

Campelo

Birchal

Botrel

et al. 2016

Journal of Food Processing and Preservation

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Many studies on the cinnamon essential oil has attracted the attention of researchers because of their antimicrobial and antifungal properties. The objective of this study was to evaluate the influence of different wall material on the physicochemical characteristics of microencapsulated cinnamon essential oil. Microcapsules produced with combinations of wall materials (gum arabic, whey protein isolate and maltodextrin) were evaluated with regard to moisture, solubility, hygroscopicity, bulk density, tapped bulk density and microscopic analysis. The encapsulation efficiency was based on cinnamaldehyde retention in relation to the content of the pure oil. The results showed that blends of gum arabic and maltodextrin obtained better retention of cinnamaldehyde (50%). The presence of maltodextrin together with whey protein isolate favored the formation of more spherical particles. Transmission electron microscopy images clearly showed the oil dispersed in the wall materials. Thermogravimetric curves showed higher thermal stability for microcapsules with whey protein isolated. Based on the physicochemical characteristics analyzed, the best wall material for the process of microencapsulation essential oils of cinnamon was the combination of gum arabic and maltodextrin. PRACTICAL APPLICATIONSThis paper aims to add knowledge about the microencapsulation process of essential oils, promoting greater stability to oils.

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“…Among these desired properties are surface activity, emulsification, foaming and gelation properties, pH-dependent zeta-potential, drying and film forming characteristics, pH-dependent solubility, etc. [23][24][25][26][27][28][29][30][31][32][33][34][35].The utilization of microencapsulating agents consisting of blends of proteins and carbohydrates has been reported to allow for modulating and tailoring the manifestation of different phenomena and mechanisms that govern the encapsulation of food ingredients. A wise selection of proteins and carbohydrate for a specific application enables adjusting the physico-chemical, functional, and structural characteristics of core-in-wall-emulsions (CIWEs) and of the microcapsules that are prepared with them [30,31,[36][37][38][39][40][41][42].…”

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confidence: 99%

mentioning

confidence: 99%

Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose

Rosenberg

Zhang

2018

Applied Sciences

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Microencapsulation allows for the entrapment, protection, and delivery of sensitive and/or active desired nutrients and ingredients as well as biologically-active agents. The microencapsulating properties of wall solutions (WS) containing 2.5–10% (w/w) wheat proteins isolate (WHPI) and 17.5–10% (w/w) lactose were investigated. Core-in-wall-emulsions (CIWEs) consisting of the WS and soy oil were prepared at a wall-to-core (W:C) ratio ranging from 25:75 to 75:25 (w/w). Microcapsules were prepared by spray-drying the CIWEs. The CIWEs had a mean particle diameter smaller than 0.5 µm and surface excess that ranged from 1.59 to 5.32 mg/m2. In all cases, microcapsules with smooth outer surfaces that exhibited only limited surface indentation were obtained. The core, in the form of protein-coated lipid droplets, was embedded throughout the wall matrices. In all but one case, core retention was higher than 83%, and in 50% of the cases, it was higher than 90%. Core retention was significantly influenced the composition of the WS and by W:C ratio (p < 0.05). Except for two cases, microcapsules exhibited very limited core extractability. The microencapsulation efficiency was >90% and was influenced, to a certain degree, by the composition of the CIWEs. Results indicated the potential for utilizing wall systems consisting of WHPI and lactose as effective and highly functional microencapsulating agents in food and related applications.

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Selection of Materials for Microencapsulation

Cited by 11 publications

References 1 publication

Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

Physicochemical and Thermal Stability of Microcapsules of Cinnamon Essential Oil by Spray Drying

Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose

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