Tailoring Olive Oil Microcapsules via Microfluidization of Pickering o/w Emulsions

Espinosa-Solís, Vicente; García-Tejeda, Yunia Verónica; Rivera, Óscar Manuel Portilla; Barrera-Figueroa, V.

doi:10.1007/s11947-021-02673-4

Cited by 11 publications

(9 citation statements)

References 30 publications

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“…Next, crystallization curves of avocado oil in powders M-AOE1, M-AOE2, M-AOE3, and M-AOE4 were determined and illustrated in Figure 5 B in order to quantify the oil content in the microparticles. In all powders, a shift of the crystallization peak towards lower temperatures was observed, consistent with a previous study on olive oil [ 41 ]. The heat of crystallization of avocado oil (peak 1) is 5.92 J/g of avocado oil, as the spray dried powders were formulated in a ratio of 1:4 w / w (avocado oil to wall material).…”

Section: Resultssupporting

confidence: 91%

“…It can be seen with the naked eye that emulsions with a trimodal droplet distribution have larger droplets than emulsions with a bimodal droplet distribution. The values obtained in the present work are comparable to those reported for olive oil emulsions [ 41 ] homogenized by microfluidization (345–996 nm) and by using starch derivatives.…”

Section: Resultssupporting

confidence: 90%

“…Gum Arabic 8287 was purchased from Norevo (CDMX, Mexico), HI-CAP ® 100 starch was purchased from Ingredion (CDMX, Mexico), and phosphorylated waxy maize starch with a degree of substitution of 0.04 was prepared by reactive extrusion, as described in a previous work [ 41 ].…”

Section: Methodsmentioning

confidence: 99%

“…The determination of avocado oil in the microcapsules was carried out according to the previously reported methodology [ 41 ]. The onset (

) and peak (

) temperatures of crystallization and the enthalpy (

) in

of both avocado oil and microcapsules were determined in a Differential scanning calorimetry (DSC) analysis by using a TRIOS 5.1.1 Sofware (TA Instruments, New Castle, UK).…”

Section: Methodsmentioning

confidence: 99%

“…The encapsulation efficiency, and the oxidation stability of avocado oil are improved by combining two encapsulating materials, maltodextrins in combination with whey protein isolate [ 39 ], or maltodextrins in combination with HI-CAP ® 100 [ 40 ]. Phosphorylated starch has great potential as a wall material for spray drying, but it has lower emulsifying properties than n -octenyl succinic anhydride starch [ 41 ]. To the best of our knowledge, the combination of phosphorylated starch, Gum Arabic and HI-CAP ® 100, for the emulsification and microencapsulation of avocado oil, has not been reported.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

et al. 2022

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Avocado oil is a very valuable agro-industrial product which can be perishable in a short time if it is not stored in the right conditions. The encapsulation of the oils through the spray drying technique protects them from oxidation and facilitates their incorporation into different pharmaceutical products and food matrices; however, the selection of environmentally friendly emulsifiers is a great challenge. Four formulations of the following solid particles: Gum Arabic, HI-CAP®100 starch, and phosphorylated waxy maize starch, were selected to prepare avocado oil Pickering emulsions. Two of the formulations have the same composition, but one of them was emulsified by rotor-stator homogenization. The rest of the emulsions were emulsified by combining rotor-stator plus ultrasound methods. The protective effect of mixed particle emulsifiers in avocado oil encapsulated by spray drying was based on the efficiency of encapsulation. The best results were achieved when avocado oil was emulsified with a mixture of phosphorylated starch/HI-CAP®100, where it presented the highest encapsulation efficiency.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

“…The determination of avocado oil in the microcapsules was carried out according to the previously reported methodology [ 41 ]. The onset (

) and peak (

) temperatures of crystallization and the enthalpy (

) in

of both avocado oil and microcapsules were determined in a Differential scanning calorimetry (DSC) analysis by using a TRIOS 5.1.1 Sofware (TA Instruments, New Castle, UK).…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

et al. 2022

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Fabrication, characterization and simulated gastrointestinal digestion of sea buckthorn pulp oil microcapsule: effect of wall material and interfacial bilayer stabilization

Bai,

Zhao,

Chen

et al. 2024

J Sci Food Agric

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BACKGROUNDSea buckthorn (Hippophae rhamnoides L.) pulp oil is rich in functional components; however, low water solubility and stability limit its applications. This study fabricated sea buckthorn pulp oil microcapsules using whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (NaCN), gum arabic (GA), starch sodium octenylsuccinate (OSAS) and SPI mixed with chitosan (CHI). The influences of these wall materials on physicochemical properties, release behavior and digestibility were explored.RESULTSProtein‐based wall materials (WPI, NaCN, SPI) demonstrated lower bulk densities due to their porous structures and larger particle sizes, while GA and OSAS produced denser microcapsules. Encapsulation efficiency was the highest for protein‐based microcapsules (79.41–89.12%) and the lowest for GA and OSAS. The surface oil percentage of protein‐based microcapsules (1.41–4.40%) was lower than that of the other microcapsules. Protein‐based microcapsules showed concave and cracked surfaces, while GA and OSAS microcapsules were spherical and smooth. CHI improved reconstitution performance, leading to faster dissolution. During simulated gastrointestinal digestion, protein‐based microcapsules released more free fatty acids (FFAs) in the intestinal phase, while CHI‐modified SPI microcapsules showed a delayed release pattern due to thicker walls.CONCLUSIONProtein‐based wall materials were more effective for sea buckthorn pulp oil microencapsulation, providing higher encapsulation efficiency, better flow properties and releasing more FFAs. The addition of CHI led to the layer‐by‐layer self‐assembly of the microcapsule wall and resulted in sustained release during in vitro intestinal digestion. These findings suggested the potential of protein‐based microcapsules for targeted delivery and improved applications of bioactive oils in the food industry. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd

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Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization

Sathyan

Nisha

2022

Food Bioprocess Technol

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Tailoring Olive Oil Microcapsules via Microfluidization of Pickering o/w Emulsions

Cited by 11 publications

References 30 publications

Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

Fabrication, characterization and simulated gastrointestinal digestion of sea buckthorn pulp oil microcapsule: effect of wall material and interfacial bilayer stabilization

Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization

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