Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review

Muhoza, Bertrand; Huang, Yuyang; Uriho, Angelo; Harindintwali, Jean Damascene; Liu, Qian; Li, Yang

doi:10.1016/j.foodhyd.2023.108650

Cited by 33 publications

(8 citation statements)

References 108 publications

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“…Microcapsules are often produced in powder form for several reasons, including providing protection from environmental factors and designing to release the active ingredient in a controlled manner as needed. Tis allows for slow or rapid release of the active ingredient, according to the purpose of the product [30,31].…”

Section: Discussionmentioning

confidence: 99%

Effectiveness of Using Gum Arabic for Co-Microencapsulation of Ruellia tuberosa L. and Tithonia diversifolia Extracts as Encapsulating Agent and Release Studies

Almayda,

Masruri,

Safitri

2024

Scientifica

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This study used a combination of leaves extracts from Ruellia tuberosa L. and Tithonia diversifolia plants encapsulated using gum Arabic. The selection of leaves in medicinal plants because they are rich in bioactive compounds that provide health benefits. The encapsulation technique was microencapsulation through freeze-drying, since the nanoencapsulation for the plant extracts is unlikely to be conducted due to their large particle sizes. The resulting microcapsules were then tested their biological activities in vitro. Several conditions affect microcapsules’ production, including pH, gum Arabic concentration, and stirring time were assessed. The optimum conditions were chosen based on the highest encapsulation efficiency. The results showed that the optimum microcapsules preparation was achived at pH 5, gum Arabic concentration of 4% (w/v), and stirring time of 60 min with an encapsulation efficiency of 84.29%. The in vitro assays include inhibition of alpha-amylase and antioxidant activities, resulted in the respective IC50 values of 54.74 μg/mL and 152.74 μg/mL. Releases of bioactive compounds from the microcapsules were investigated under pH 2.2 and pH 7.4 from 30 to 120 min. Results indicated a release of 43.10% at pH 2.2 and 42.26% at pH 7.4 during 120 min, demonstrating the controlled release behavior of the encapsulated bioactive compounds; nonetheless, their release behavior was not pH-dependent. This study confirms that microencapsulation has an important role in the development of plant extracts with maintained biological functions as well as maintaining their stability.

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Section: Discussionmentioning

confidence: 99%

Effectiveness of Using Gum Arabic for Co-Microencapsulation of Ruellia tuberosa L. and Tithonia diversifolia Extracts as Encapsulating Agent and Release Studies

Almayda,

Masruri,

Safitri

2024

Scientifica

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“…Under the action of hot air, the water in the capsule shell solution evaporates, causing the encapsulated core material to form into capsule particles. This method for preparing microcapsules is fast and simple, but defects in the capsule shell can easily lead to leakage of the core material [ 44 ]. Liu et al [ 45 ] employed the spray drying technique to fabricate self-healing microcapsules.…”

Section: Preparation Methods Of Microcapsulesmentioning

confidence: 99%

The Application of Self-Healing Microcapsule Technology in the Field of Cement-Based Materials: A Review and Prospect

Liu

Wang

et al. 2023

Polymers

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This review provides an overview of microcapsule self-healing technology and its application in the field of cement-based materials, as well as future prospects. The presence of cracks and damage in cement-based structures during service has a significant impact on their lifespan and safety performance. Microcapsule self-healing technology shows promise in achieving self-healing by encapsulating healing agents within microcapsules, which are released upon damage to the cement-based material. The review starts by explaining the fundamental principles of microcapsule self-healing technology and explores various methods for preparing and characterizing microcapsules. It also investigates the influence of incorporating microcapsules on the initial properties of cement-based materials. Additionally, the self-healing mechanisms and effectiveness of microcapsules are summarized. Finally, the review discusses the future development directions for microcapsule self-healing technology, outlining potential areas for further research and advancement.

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“…Therefore, the crosslinked microparticles exerted protection for fish oil during the time of peroxide index evaluation. Complex coacervates crosslinked with TG are known to be thermostable because of the formation of a network structure between glutamine and lysine [42]. to be thermostable because of the formation of a network structure between glutamine and lysine [42].…”

Section: Fom Characterizationmentioning

confidence: 99%

A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction

Iman,

Rios-Mera,

Rengifo

et al. 2024

Foods

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This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Nevertheless, certain sensory attributes (grilled, characteristic, aromatic, tasty, tender, and juicy) had a positive impact on the overall liking of more than 20% of consumers, yielding adequate scores (between 5.60 and 5.71) on the 9-point hedonic scale. The production process must be optimized by knowing the fish fillet quality in depth, improving the FOM and burgers’ oxidative stability, and achieving an adequate sensory and hedonic profile by employing consumers’ vocabulary to characterize new products.

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Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review

Cited by 33 publications

References 108 publications

Effectiveness of Using Gum Arabic for Co-Microencapsulation of Ruellia tuberosa L. and Tithonia diversifolia Extracts as Encapsulating Agent and Release Studies

Effectiveness of Using Gum Arabic for Co-Microencapsulation of Ruellia tuberosa L. and Tithonia diversifolia Extracts as Encapsulating Agent and Release Studies

The Application of Self-Healing Microcapsule Technology in the Field of Cement-Based Materials: A Review and Prospect

A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction

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