Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation

Somacal, Sabrina; Pinto, Vandré Sonza; Deus, Cassandra de; Vendruscolo, Raquel Guidetti; Almeida, Tielle Moraes de; Wager, Roger; Mazutti, Márcio A.; Menezes, Cristiano Ragagnin de

doi:10.1016/j.foodres.2021.110907

Cited by 5 publications

(3 citation statements)

References 45 publications

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“…It was possible to observe that the betalain content of EG particles was quickly diffused into the crosslinking solution due to concentration differences between the aqueous solution and capsules. However, for lipophilic compounds, EG demonstrated better encapsulation efficiency than IG, as it reduces interactions with the environment (Somacal et al, 2022). In addition, the particles produced by EG have a porous gel structure, which allows the quick and easy diffusion of water and other fluids both inside and outside the matrix particle (da Silva Carvalho et al, 2019;Naranjo-Durán et al, 2021;Somacal et al, 2022).…”

Section: Encapsulation Efficiency and Loading Capacitymentioning

confidence: 99%

“…However, for lipophilic compounds, EG demonstrated better encapsulation efficiency than IG, as it reduces interactions with the environment (Somacal et al, 2022). In addition, the particles produced by EG have a porous gel structure, which allows the quick and easy diffusion of water and other fluids both inside and outside the matrix particle (da Silva Carvalho et al, 2019;Naranjo-Durán et al, 2021;Somacal et al, 2022). Our results suggest that IG could serve as an alternative for encapsulating hydrophilic compounds to minimize or prevent their diffusion toward the crosslinking solution, since the encapsulation process occurs in the oil phase, resulting in higher EE in these cases (Li et al, 2023).…”

Section: Encapsulation Efficiency and Loading Capacitymentioning

confidence: 99%

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Encapsulation of beetroot extract (Beta vulgaris L.) obtained by internal and external ionic gelation: a comparative study

ALEXANDRE,

BARROSO,

SILVA

et al. 2024

Food Sci. Technol (Campinas)

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Natural pigments, like betalains found in beets, are sensitive to environmental conditions, which may impact their reactivity and shelf-life. Microencapsulation is an attractive alternative for delivering these compounds, offering protection through polymeric microcapsules. The aim of this study was to compare two ionic gelation methodologies, external (EG) and internal gelation (IG), in the microencapsulation of beet aqueous extract. Particles were obtained by mixing sodium alginate with the aqueous extract of beetroot and crosslinking with calcium chloride solution using the extrusion method. Encapsulation characteristics and physical, morphological features were evaluated. The particles showed 10.72 and 89.90% encapsulation efficiency for EG and IG, respectively. Loading capacity was 18.90% for EG and 25.60% for IG. Those IG particles showed superior water absorption capacity during rehydration. Texture analysis indicated that EG particles showed greater hardness. Release kinetics indicated that EG particles followed the Korsmeyer-Peppas model, while IG particles followed the Higuchi model. Thus, the appropriate encapsulation technique should be selected depending on the food matrix to be used and the specific objective of delivering the active encapsulated molecules.

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Section: Encapsulation Efficiency and Loading Capacitymentioning

confidence: 99%

Section: Encapsulation Efficiency and Loading Capacitymentioning

confidence: 99%

Encapsulation of beetroot extract (Beta vulgaris L.) obtained by internal and external ionic gelation: a comparative study

ALEXANDRE,

BARROSO,

SILVA

et al. 2024

Food Sci. Technol (Campinas)

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“…Furthermore, the production of harmful compounds and reduction the nutritional value are other side effects of lipid oxidation (2,3). Lipid peroxidation usually occurs on unsaturated fatty acids.…”

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confidence: 99%

The content and dietary exposure of Malondialdehyde in industrial and traditional ice cream fats

Sadighara¹,

Shahbazi²,

Zirak³

et al. 2022

JFSH

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Lipid oxidation is an undesirable reaction that produces unwanted and harmful compounds, including malondialdehyde (MDA). Ice cream has a considerable amount of fat; therefore, it is sensitive to lipid oxidation. The primary purpose of this study was to determine the lipid oxidation level in traditional and pasteurized ice creams. The traditional ice cream and various brands of pasteurized ice cream samples were collected. The amount of MDA was measured by the TBARS method, and dietary exposure to MDA was calculated. MDA level in the traditional samples were lower than in pasteurized ice creams, however it was not significant (p>0.05). The level of lipid oxidation was different in the brands A, B, and C. The highest and lowest levels of MDA were found in brand A and brand C, respectively. The value of estimated dietary intake was calculated as 4.251 µg/Kg. This study showed that the amount of MDA could be very different in branded samples. Furthermore, the dietary intake of MDA is considerable. Therefore, it is necessary to develop a standard regarding the permissible level of MDA in ice cream.

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Prospects for Production of Microencapsulated Medicines Based on Plant Extracts (Review)

Semkina,

Beloshapkina,

Dzhavakhyan

2024

Pharm Chem J

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Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation

Cited by 5 publications

References 45 publications

Encapsulation of beetroot extract (Beta vulgaris L.) obtained by internal and external ionic gelation: a comparative study

Encapsulation of beetroot extract (Beta vulgaris L.) obtained by internal and external ionic gelation: a comparative study

The content and dietary exposure of Malondialdehyde in industrial and traditional ice cream fats

Prospects for Production of Microencapsulated Medicines Based on Plant Extracts (Review)

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