Spray-dried novel structured lipids enriched with medium-and long-chain triacylglycerols encapsulated with different wall materials: Characterization and stability

Korma, Sameh A.; Wei, Wei; Ali, Abdelmoneim H.; Abed, Sherif M.; Zheng, Liyou; Jin, Qingzhe; Wang, Xingguo

doi:10.1016/j.foodres.2018.08.071

Cited by 48 publications

(25 citation statements)

References 54 publications

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“…Different microencapsulation techniques such as spray drying, fluid bed coating and freeze drying have been developed for encapsulating sensitive substances . Among them, spray drying is commonly used for large‐scale encapsulation of fat or oil due to its low cost and easy access …”

Section: Introductionmentioning

confidence: 99%

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Song

Liu

et al. 2020

J Sci Food Agric

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BACKGROUND Spray‐dried docosahexaenoic acid algae oil (DHA AO) microcapsules were prepared using whey protein isolate and glucose syrup (WPI + GS), or sodium starch octenylsuccinate and glucose syrup (SSOS + GS), or whey protein isolate and lactose (WPI + L). The effect of the formulations on encapsulation properties, oxidative protection and in vitro oil release pattern of the resulting microencapsulates was investigated. RESULTS A high encapsulation efficiency of over 98% of DHA AO was obtained for microcapsules with all three wall materials. Among the wall materials, SSOS + GS exhibited a better micro‐particulation ability reflected by more uniform size and smoother surface of the formed microcapsules and no agglomerates. DHA AO microcapsules with all the wall materials showed good protection of the oil from oxidation during storage with an increasing order of WPI + GS, SSOS + GS and WPI + L. Moreover, microencapsulation significantly increased the release of DHA AO in the intestinal phase of the in vitro digestion process with an increasing order of SSOS + GS, WPI + GS and WPI + L, indicating the increased stability of the oil in the highly acidic gastric environment and the enhanced lipid digestibility in the small intestine. CONCLUSIONS The results suggest that it is possible to transform a highly oxidizable liquid functional food ingredient such as DHA AO into a stable and easy‐to‐handle solid powder through spray drying with properly selected wall materials. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Song

Liu

et al. 2020

J Sci Food Agric

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“…The viscoelastic properties of emulsifiers influence the appearance of these folds [ 32 ], which may be due, in this study, to the presence of MD in the formulation of the emulsions. Korma et al [ 35 ] observed that emulsions formulated with whey proteins and maltodextrin had a higher number of dents than those formulated with whey proteins alone.…”

Section: Resultsmentioning

confidence: 99%

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying

Aghababaei

Cano‐Sarabia

Trujillo

et al. 2021

Foods

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Functional foods are highly demanded by consumers. Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to produce emulsions for further drying may facilitate the incorporation to foods. Ultra-high-pressure homogenization (UHPH) has a great potential for technological and nutritional aspects in emulsions production. The present study aimed to examine the potential improvement of UHPH technology in producing buttermilk-stabilized omega-3 rich emulsions (BME) for further drying, compared with conventional homogenization. Oil-in-water emulsions formulated with 10% chia: sunflower oil (50:50); 30% maltodextrin and 4 to 7% buttermilk were obtained by using conventional homogenization at 30 MPa and UHPH at 100 and 200 MPa. Particle size analysis, rheological evaluation, colloidal stability, zeta-potential measurement, and microstructure observations were performed in the BME. Subsequent spray drying of emulsions were made. As preliminary approximation for evaluating differences in the homogenization technology applied, encapsulation efficiency and morphological characteristics of on spray-dried emulsions (SDE) containing 21.3 to 22.7% oil content (dry basis) were selected. This study addresses the improvement in stability of BME treated by UHPH when compared to conventional homogenization and the beneficial consequences in encapsulation efficiency and morphology of SDE.

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“…The OPO to OPL ratios in HMF range from 0.5 to 2.0 (107,108). Apart from sn-2 palmitate, PUFAs, and MCFAs are also contained in HMF which play an important role during the early human development (4,109).…”

Section: Current Development Of Hmfs Productionmentioning

confidence: 99%

Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches

Hasibuan

Sitanggang

Andarwulan

et al. 2021

Food Technol. Biotechnol. (Online)

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Human milk fat substitute (HMFS) is a structured lipid designed to resemble human milk fat. It contains 60-70 % palmitic acid at the sn-2 position and unsaturated fatty acids at the sn-1,3 positions in triacylglycerol structures. HMFS is synthesized by the enzymatic interesterification of vegetable oils, animal fats, or blend of oils. The efficiency of HMFS synthesis can be enhanced through the selection of appropriate substrates, enzymes, and reaction methods. This review focuses on the synthesis of HMFS by lipase-catalyzed interesterification. This work provides a detailed overview of biocatalysts, substrates, synthesis methods, factors influencing the synthesis, and purification process of HMFS. Major challenges and future research in the synthesis of HMFS are also discussed. This review can be used as an information for developing future strategies in producing HMFS.

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Spray-dried novel structured lipids enriched with medium-and long-chain triacylglycerols encapsulated with different wall materials: Characterization and stability

Cited by 48 publications

References 54 publications

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying

Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches

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