Spray dried nanoemulsions loaded with curcumin, resveratrol, and borage seed oil: The role of two different modified starches as encapsulating materials

Tong, Qunyi; Jafari, Seid Mahdi; Korma, Sameh A.; Khan, Imran Mahmood; Mohsin, Ali; Manzoor, Muhammad Faisal; Ashraf, Waqas; Mushtaq, Bilal Sajid; Zainab, Saadia; Cacciotti, Ilaria

doi:10.1016/j.ijbiomac.2021.07.076

Cited by 43 publications

(12 citation statements)

References 43 publications

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“…It has been considered a safe emulsifier and a promising controlled release carrier material due to its amphipathic characteristics, excellent emulsion-stabilizing characteristics, and great filming properties. Recently, OSA-starch has been increasingly used as an encapsulation material to protect hydrophobic substances [ 10 , 11 , 12 ]. Furthermore, more attention has been paid to the application of protein-polysaccharide in stabilizing emulsions [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

Zhang

Zheng

Liang

et al. 2022

Foods

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The poor water-solubility and stability of capsaicin limits its widespread application in the industry. Spray-dried capsaicin microcapsules were fabricated using whey protein (WP) and octenyl-succinic-anhydride-modified starch (OS) as wall materials in this study. The aim is to investigate the impact of protein/starch ratio on microcapsules’ physicochemical characteristics and stability. SEM images showed that microcapsule granules were uneven in size, and irregular, with some wrinkles and dents. FTIR illustrated a chemical interaction between capsaicin and composite wall materials. XRD showed that the spray-dried powders were mainly in amorphous form. As the whey protein content decreased, the yield (9.32–68.18%), encapsulation efficiency (49.91–94.57%), wettability (158.87–232.63 s), and solubility (74.99–96.57%) of samples decreased, but the mean particle size (3.22–26.03 μm), apparent viscosity, and shear stress tended to increase. Besides, DSC revealed that the glass transition temperatures (Tg) of samples were at around 85 °C. Capsaicin microcapsules with WP:OS at the ratio of 7:3 possessed the highest Tg, and the best storage stability. Based on our research, microencapsulation significantly improved the stability and the water-solubility of capsaicin. A small amount of OSA-starch mixed with whey protein as a promising carrier for capsaicin would greatly promote the application of capsaicin in the food industry.

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Section: Introductionmentioning

confidence: 99%

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

Zhang

Zheng

Liang

et al. 2022

Foods

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“…Oil-in-water emulsions systems (O/W) contain relatively small emulsifier-coated lipid droplets dispersed within water, making them particularly suitable for using in liquid food products. Moreover, powders can be obtained from emulsions by commercial dehydration technologies such as spray drying (Rehman et al, 2021), therefore allowing them to be successfully incorporated into dried foods. The small oil droplets in emulsions can be quickly digested within the human GIT, thereby rapidly generating mixed micelles capable of solubilizing curcumin (Ahmed et al, 2012;Zou et al, 2015;Pinheiro et al, 2016).…”

mentioning

confidence: 99%

Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil type on physicochemical stability and in vitro bioaccessibility

Jiang

Charcosset

2022

Food Chemistry

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“…Production yield for the spray-drying process was measured by calculating the mass ratio of the fabricated powder to the total solid content in the feed. Other physical properties of the spray-dried powder, such as moisture content and solubility, were computed using the methods described earlier [ 61 ]. The color characteristics (L *, a *, b * values) were measured using a colorimeter (CR 400, Minolta, Osaka, Japan).…”

Section: Methodsmentioning

confidence: 99%

Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity

et al. 2022

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In this work, pressurized hot water extraction (PHWE) of hydrophilic polyphenols from black rosehip fruit was maximized using response surface methodology for simultaneous optimization in terms of extraction yield, total antioxidant capacity, total (poly)phenols, catechin, total monomeric anthocyanins, and cyanidin-3-O-glucoside. Extraction parameters, including temperature (X1: 40–80 °C) and the solvent-to-solid ratio (X2: 10–40 mL/g), were investigated as independent variables. Experimentally obtained values were fitted to a second-order polynomial model, and optimal conditions were determined using multiple regression analysis and analysis of variance. The black rosehip extract (BRE) obtained at optimized PHWE conditions was further encapsulated in biopolymer-coated liposomes and spray dried to enhance its processing and digestive stability. After reconstitution, the fabricated particles had an average size of 247–380 nm and a zeta-potential of 15–45 mV. Moreover, encapsulation provided remarkable protection of the phenolics under in vitro gastrointestinal digestion conditions, resulting in up to a 5.6-fold more phenolics in the bioaccessible fraction, which also had 2.9–8.6-fold higher antioxidant activity compared to the nonencapsulated BRE. In conclusion, PHWE in combination with a biopolymer coating is a potent method for the production of stable and safe edible natural extracts for the delivery of (poly)phenolic compounds in food and dietary supplements.

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Spray dried nanoemulsions loaded with curcumin, resveratrol, and borage seed oil: The role of two different modified starches as encapsulating materials

Cited by 43 publications

References 43 publications

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil type on physicochemical stability and in vitro bioaccessibility

Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity

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