The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system

El-Messery, Tamer M.; Altuntaş, Ümit; Altın, Gökçe; Özçelik, Beraat

doi:10.1016/j.foodhyd.2020.105890

Cited by 97 publications

(58 citation statements)

References 37 publications

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“…Figure 7 depicts the oxidation induction time of HIPEs with different levels of AKO. As illustrated in the figure, increasing the AKO level from 5% to 30% did not lead to reduced oxidation induction time of HIPEs, although the contents of DHA and EPA, which are very susceptible to oxidation [ 49 ], in the mixed-oil phase substantially increased from 8.73 ± 0.35 and 5.79 ± 0.32 mg/g HIPE to 52.3 ± 2.08 and 34.73 ± 1.92 mg/g HIPE, respectively ( Table 2 ), indicating that the gel-like structure of the HIPEs could delay oxidation of the unsaturated fatty acids in the emulsion matrix. This might be because the increased concentration of PLs in the mixed-oil phase resulted in a thicker oil–water interfacial layer, as indicated by Shao and Tang [ 50 ], who reported that a thicker viscoelastic interfacial membrane could retard lipid oxidation in emulsions.…”

Section: Resultsmentioning

confidence: 99%

Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier

Liu

et al. 2021

Foods

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Antarctic krill oil (AKO) with 5–30% (w/w) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (w/w) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods.

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Section: Resultsmentioning

confidence: 99%

Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier

Liu

et al. 2021

Foods

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“…Nanoliposomes can also be produced using both low- and high-energy methods, such as coating-evaporation and microfluidization approaches [ 16 ]. Other technologies, such as nano-spray drying and freeze drying can be used to create powders containing nanoparticles loaded with bioactive lipids [ 55 , 56 , 57 , 58 , 59 ]. Each nanoscale delivery system has its own pros and cons, which should be considered when selecting one for a specific food application.…”

Section: Nanoscale Delivery Systems For Encapsulation Of Bioactivementioning

confidence: 99%

“…Indeed, there was only 5–10% degradation of DHA in the encapsulated form compared to 80% for the bulk form. The encapsulation of krill oil, which is high in omega-3 fatty acids, within nanoemulsions upon the stability of the oil to oxidation during freeze drying, spray drying, and storage for 12 days has been examined [ 58 ]. Encapsulation in the nanoemulsions actually reduced the oxidative stability of the krill oil, which was attributed to the increased exposure of the oil phase to air as a result of the increase in surface area.…”

Section: Enhanced Stabilitymentioning

confidence: 99%

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

McClements

Öztürk

2021

Foods

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Bioactive lipids, such as fat-soluble vitamins, omega-3 fatty acids, conjugated linoleic acids, carotenoids and phytosterols play an important role in boosting human health and wellbeing. These lipophilic substances cannot be synthesized within the human body, and so people must include them in their diet. There is increasing interest in incorporating these bioactive lipids into functional foods designed to produce certain health benefits, such as anti-inflammatory, antioxidant, anticancer and cholesterol-lowering properties. However, many of these lipids have poor compatibility with food matrices and low bioavailability because of their extremely low water solubility. Moreover, they may also chemically degrade during food storage or inside the human gut because they are exposed to certain stressors, such as high temperatures, oxygen, light, moisture, pH, and digestive/metabolic enzymes, which again reduces their bioavailability. Nanotechnology is a promising technology that can be used to overcome many of these limitations. The aim of this review is to highlight different kinds of nanoscale delivery systems that have been designed to encapsulate and protect bioactive lipids, thereby facilitating their handling, stability, food matrix compatibility, and bioavailability. These systems include nanoemulsions, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), nanoliposomes, nanogels, and nano-particle stabilized Pickering emulsions.

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“…Further, spray drying has also been reported to yield encapsulates with higher bio-accessibility. El-Messery et al (2020) dried krill oil nano-emulsion using freeze and spray drier. The authors reported that highest bioaccessibility was obtained in spray-dried encapsulates.…”

Section: Introductionmentioning

confidence: 99%

“…El‐Messery et al. (2020) dried krill oil nano‐emulsion using freeze and spray drier. The authors reported that highest bioaccessibility was obtained in spray‐dried encapsulates.…”

Section: Introductionmentioning

confidence: 99%

Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic

Meena

Gote

Prasad

et al. 2021

J Food Process Preserv

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In the present work, curcumin encapsulate was prepared by spray drying an emulsion comprising of butteroil as the core material and a mix of whey protein, maltodextrin, and gum Arabic as the wall material. Based upon visual appearance, buffalo milk butteroil was found to be more suitable core material for curcumin as compared to cow milk butteroil. Spray dried encapsulates were packaged in metalized laminated pouches and stored at 25°C and 37°C for 6 months. At the end of the study, about 95% of the core material remained within the encapsulate and retained 92.20% and 90.10% of curcumin at 25°C and 37°C temperature, respectively. Lipid oxidation was highest in control sample (devoid of curcumin) stored at 37°C and lowest in curcumin added sample stored at 25°C. Moisture content, water activity, flowability, and reconstitutional parameters remained similar (p > .05) for both the experimental and control sample. Higher extent of changes in physico-chemical attributes were observed in the samples stored at higher temperature; however, decrease in microbial counts was higher at lower storage temperature. Practical applicationsFunctional attributes of curcumin are widely reported; however, very low water solubility limit its direct application in food products. The developed encapsulate could be added in different products having aqueous phase as the continuous medium to enhance their functionality and storage stability. The study may also find its application in pharmaceutical and food industries which are involved in the preparation of spray dried encapsulates for ascertaining storage conditions and shelf-life determination.How to cite this article: Meena S, Gote S, Prasad W, Khamrui K. Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic.

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The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system

Cited by 97 publications

References 37 publications

Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier

Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic

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