Spray-dried conjugated linoleic acid encapsulated with Maillard reaction products of whey proteins and maltodextrin

Choi, Kyung-Hoon; Ryu, Jina; Kwak, Hae‐Soo; Ko, Sanghoon

doi:10.1007/s10068-010-0134-7

Cited by 74 publications

(41 citation statements)

References 28 publications

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“…The microcapsules were more stabilized with WPC than with MD by zeta potential value. Similarly, Choi et al (2010) found that the zeta potential was higher in the microcapsules coated with WPC than those coated with MD. According to Klein, Aserin, Ishai, and Garti (2010), Ly et al (2008), and Axel, Abraham, and Nissim (2007), Table 4 Particle size of microcapsules for peanut sprout extracts.…”

Section: Zeta-potentialmentioning

confidence: 82%

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Optimizing microencapsulation of peanut sprout extract by response surface methodology

2013

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Section: Zeta-potentialmentioning

confidence: 82%

“…The results indicated that the microcapsules coated with WPC were slightly smaller in size with larger surface area than those coated with MD. Choi, Ryu, Kwak, and Ko (2010) found that the average size of microcapsules coated with gelatin in W/O/W emulsion homogenized at 800 rpm was 220e240 mm.…”

Section: Particle Size Distributionmentioning

confidence: 99%

Optimizing microencapsulation of peanut sprout extract by response surface methodology

2013

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“…Compared to emulsions stabilized by proteins, the oligo-or polysaccharide moiety of conjugates on droplet surfaces provides steric hindrance against droplet aggregation and thereby improves emulsion stability. As such, conjugates of whey protein isolate (WPI) and maltodextrin (MD) have been applied to prepare emulsions of tomato volatiles (10) and conjugated linoleic acid (9) to minimize degradation and improve dispersibility in foods.…”

mentioning

confidence: 99%

Nanocapsular Dispersion of Thymol for Enhanced Dispersibility and Increased Antimicrobial Effectiveness against Escherichia coli O157:H7 and Listeria monocytogenes in Model Food Systems

Shah

Davidson

Zhong

2012

Appl Environ Microbiol

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Essential oils are marginally soluble in water, making it challenging to evenly disperse them in foods and resulting in an increased tendency to bind with food lipids and proteins, resulting in lowered antimicrobial efficacy. In the current study, free and nano-dispersed (ND) thymol were compared in terms of their antimicrobial efficacies against Escherichia coli O157:H7 ATCC 43889 and 43894 and Listeria monocytogenes strains Scott A and 101 in apple cider and 2% reduced-fat milk. Apple cider was adjusted to pHs 5.5 and 3.5, and antimicrobial tests were performed at 0.3-, 0.5-, 0.75-, and 1.0-g/liter thymol concentrations at 35, 32, 25, and 4°C. Overall, 0.5 and 1.0 g/liter thymol in nano-dispersion and along with free thymol were inhibitory and bactericidal, respectively, against bacterial strains under all treatment conditions. At pH 5.5, 0.5 g/liter ND thymol was bacteriostatic against L. monocytogenes and E. coli for up to 48 h. At pH 3.5, L. monocytogenes controls did not survive beyond 12 h but E. coli survived and was inhibited by 0.5 g/liter ND thymol after 12 and 48 h in apple cider. E. coli strains were significantly sensitive to 4°C and pH 3.5 (P < 0.05). When bacteria were tested in 2% reduced-fat milk at 35 or 32°C, ND and free thymol demonstrated inhibition at 4.5 g/liter. Thus, the current technology seems to be promising and novel, enabling thymol-containing nano-dispersions that are not only transparent but also effective against pathogens in food applications, especially in clear beverages.

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“…A blend containing WPI and maltodextrin has been employed successfully for microencapsulation of anhydrous milk fat [20] and conjugated linoleic acid [21]. Their finding implies that microencapsulation using a combination of protein and maltodextrin provides a much better accessibility to the encapsulated core, besides having better emulsifying properties, thus resulting in better microencapsulation efficiency.…”

Section: Microencapsulation Of Polyphenolic Compounds From O Stamineusmentioning

confidence: 99%

“…Polyphenols entrapped inside the denatured protein may not be as accessible as those encapsulated by undenatured soluble protein, and hence may affect the release of polyphenols to the extracting solvent. Proteins are known to be an effective microencapsulating agent at very low concentrations compared with existing materials such as maltodextrin [21]. They reported up to 98% retention of conjugated linoleic acid when a WPI:maltodextrin ratio of 1:10 is employed, which is higher than those encapsulated solely by WPI (96.3%) or maltodextrin (93.2%).…”

Section: Microencapsulation Of Polyphenolic Compounds From O Stamineusmentioning

confidence: 99%

Extraction and Microencapsulation of Polyphenols from Orthosiphon Stamineus Leaves

Pang¹,

Yusoff

Gimbun

2014

J MECH ENG SCI

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This paper presents an extraction and microencapsulation study of polyphenols obtained from Orthosiphon stamineus leaves. Extraction using aqueous solvent enabled a simultaneous extraction of both hydrophilic and lipophilic phenolic compounds. Higher solid concentration leads to higher solution viscosity, bigger particle size, lower moisture content and a less dented surface, which may improve particle flowability. The results suggest that eupatorin and rosmarinic acid are more susceptible to thermal degradation than sinensetin during spray drying. The formulation of 1:9 whey protein to maltodextrin ratio was also found to be more effective, with 86.7% total flavonoids retention compared to other formulations, viz, 1:1 and 9:1.

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Spray-dried conjugated linoleic acid encapsulated with Maillard reaction products of whey proteins and maltodextrin

Cited by 74 publications

References 28 publications

Optimizing microencapsulation of peanut sprout extract by response surface methodology

Optimizing microencapsulation of peanut sprout extract by response surface methodology

Nanocapsular Dispersion of Thymol for Enhanced Dispersibility and Increased Antimicrobial Effectiveness against Escherichia coli O157:H7 and Listeria monocytogenes in Model Food Systems

Extraction and Microencapsulation of Polyphenols from Orthosiphon Stamineus Leaves

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