Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract

Nascimento, Luís Gustavo Lima; Casanova, Federico; Silva, Naaman Francisco Nogueira; Teixeira, Álvaro Viana Novaes de Carvalho; Júnior, Paulo Peres de Sá Peixoto; Vidigal, Márcia Cristina Teixeira Ribeiro; Stringheta, Paulo César; Carvalho, Antônio Fernandes de

doi:10.1016/j.foodhyd.2020.105872

Cited by 33 publications

(19 citation statements)

References 57 publications

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“…Another recent study [28] has indicated that crosslinked casein micelle could be utilised to transport and release jabuticaba extract (JE). The authors revealed earlier that hydrophobic interactions dominated at pH 2, but electrostatic interactions sensitive to ionic strength were the major binding forces at pH 7 [191].…”

Section: Casein Micelles As Hydrogelsmentioning

confidence: 99%

“…Although much work has been done regarding caseins as a delivery system for pharmaceuticals, functional foods and nutraceuticals [26][27][28][29], still some areas such as induced structural modification of casein micelles, by altering secondary processing parameters, need to be explored. A recent review by Nascimento and colleagues [30] presented an overview of casein-based hydrogels.…”

Section: Introductionmentioning

confidence: 99%

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Casein Micelles as an Emerging Delivery System for Bioactive Food Components

Sadiq

Gill

Chandrapala

2021

Foods

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Bioactive food components have potential health benefits but are highly susceptible for degradation under adverse conditions such as light, pH, temperature and oxygen. Furthermore, they are known to have poor solubilities, low stabilities and low bioavailabilities in the gastrointestinal tract. Hence, technologies that can retain, protect and enable their targeted delivery are significant to the food industry. Amongst these, microencapsulation of bioactives has emerged as a promising technology. The present review evaluates the potential use of casein micelles (CMs) as a bioactive delivery system. The review discusses in depth how physicochemical and techno-functional properties of CMs can be modified by secondary processing parameters in making them a choice for the delivery of food bioactives in functional foods. CMs are an assembly of four types of caseins, (αs1, αs2, β and κ casein) with calcium phosphate. They possess hydrophobic and hydrophilic properties that make them ideal for encapsulation of food bioactives. In addition, CMs have a self-assembling nature to incorporate bioactives, remarkable surface activity to stabilise emulsions and the ability to bind hydrophobic components when heated. Moreover, CMs can act as natural hydrogels to encapsulate minerals, bind with polymers to form nano capsules and possess pH swelling behaviour for targeted and controlled release of bioactives in the GI tract. Although numerous novel advancements of employing CMs as an effective delivery have been reported in recent years, more comprehensive studies are required to increase the understanding of how variation in structural properties of CMs be utilised to deliver bioactives with different physical, chemical and structural properties.

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Section: Casein Micelles As Hydrogelsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Casein Micelles as an Emerging Delivery System for Bioactive Food Components

Sadiq

Gill

Chandrapala

2021

Foods

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“…A distribuição do tamanho hidrodinâmico (DH) e o índice de polidispersidade (PDI) foram estimados pela técnica de espalhamento dinâmico de luz -DLS utilizando a equação de Stokes-Einstein e a medida do potencial elétrico superficial (potencial zeta, PZ) foi calculado pela equação de Henry a partir da mobilidade electroforética das nanoestruturas estudadas, utilizando o Zetasizer Nano ZS90 (Malvern Zen Instrument Ltd, United Kingdom) a 25 ± 2 ºC, com laser a 633 nm e ângulo de leitura de 173° (Nascimento et al, 2020). Para evitar o efeito de múltiplos espalhamentos de luz as amostras foram dispersas (1:12 v/v) em água desionizada (25 ± 2 ºC; viscosidade 0.8872 cP; índice de refração de 1,330 e constante dielétrica de 78,5) na proporção de 1:12 (v/v).…”

Section: Distribuição Do Tamanho Hidrodinâmico íNdice De Polidispersi...unclassified

Nanoemulsão de cinamaldeído assistida por ultrassom: otimização das variáveis operacionais, propriedades coloidais e atividade antibacteriana in-vitro

Ribeiro

Oliveira

Júnior

et al. 2022

RSD

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Nanoemulsões de cinamaldeído (NNC) assistidas por ultrassom, surgem como uma alternativa energeticamente viável e potencialmente promissora para a entrega controlada desse composto orgânico bioativo. Nesse contexto, o objetivo central do estudo consistiu na otimização das variáveis operacionais do processo de produção assistida por ultrassom de NNC, a fim de avaliar o efeito dos elementos operacionais na estabilidade cinética, composição bioativa e atividade antibacteriana das NNC obtidas. A metodologia de superfície de resposta (MSR), via delineamento composto central rotacional foi utilizada para o ajuste, quando possível, dos modelos polinomiais de segunda ordem. O tempo de sonicação (TS) e a amplitude da potência (AP) ultrassônica foram os fatores estudados, enquanto as variáveis respostas corresponderam, respectivamente ao diâmetro hidrodinâmico (DH), ao índice de polidispersidade (PDI), ao potencial zeta (PZ), a turbidez (T) e a composição fenólica total (CFT). A atividade antibacteriana in-vitro dos sistemas obtidos foi realizada por meio da metodologia analítica de difusão em ágar-poço. Os resultados mostraram que independentemente do TS utilizado no processo, os menores valores para o DH e a T das nanoemulsões foram obtidos em condições otimizadas com baixa amplitude da potência ultrassônica. Os valores de PDI revelaram que as NNC eram monodispersas, com teores de CFT preservados durante o processo de obtenção e considerável atividade antibacteriana. Logo, foi possível, por meio da MSR propor as condições operacionais ideais durante o preparo e assim obter NNC com características físico-químicas que reforçam a sua elevada estabilidade cinética e manutenção da composição bioativa e antimicrobiana durante o processamento.

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“…Previous studies showed the use of casein micelles (CM) to encapsulate β carotene [ 21 ], curcumin [ 22 , 23 ] and vitamin A, D 2 and D 3 [ 24 , 25 ]. Most recently, Nascimento and his colleagues used CM to encapsulate phenolics from Jaboticaba fruit [ 26 ] at various pH conditions (2.0, 7.0) by using transglutaminase (TG). They reported 70% degradation of phenolic compounds during drying irrespective of pH.…”

Section: Introductionmentioning

confidence: 99%

“…Although much work has been carried out regarding casein micelles as a delivery system for pharmaceuticals and nutraceuticals [ 26 , 32 , 33 , 34 ], there is hardly any work on the ultrasound-assisted encapsulation of anthraquinones extracted from Aloe vera into casein micelles. Therefore, the present study evaluated the use of ultrasound to encapsulate anthraquinones (aloin, aloe-emodin, rhein) extracted from the Aloe vera plant within casein micelles.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Encapsulation of Anthraquinones Extracted from Aloe-Vera Plant into Casein Micelles

Sadiq

Gill

Chandrapala

2022

Gels

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Aloe-vera extracted anthraquinones (aloin, aloe-emodin, rhein) possess a wide range of biological activities, have poor solubility and are sensitive to processing conditions. This work investigated the ultrasound-assisted encapsulation of these extracted anthraquinones (AQ) into casein micelles (CM). The particle size and zeta potential of casein micelles loaded with aloin (CMA), aloe-emodin (CMAE), rhein (CMR) and anthraquinone powder (CMAQ) ranged between 171–179 nm and −23 to −17 mV. The AQ powder had the maximum encapsulation efficiency (EE%) (aloin 99%, aloe-emodin 98% and rhein 100%) and encapsulation yield, while the whole leaf Aloe vera gel (WLAG) had the least encapsulation efficiency. Spray-dried powder (SDP) and freeze-dried powder (FDP) of Aloe vera showed a significant increase in size and zeta potential related to superficial coating instead of encapsulation. The significant variability in size, zeta potential and EE% were related to anthraquinone type, its binding affinity, and its ratio to CM. FTIR spectra confirmed that the structure of the casein micelle remained unchanged with the binding of anthraquinones except in casein micelles loaded with whole-leaf aloe vera gel (CMWLAG), where the structure was deformed. Based on our findings, Aloe vera extracted anthraquinones powder (AQ) possessed the best encapsulation efficiency within casein micelles without affecting its structure. Overall, this study provides new insights into developing new product formulations through better utilization of exceptional properties of casein micelles.

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Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract

Cited by 33 publications

References 57 publications

Casein Micelles as an Emerging Delivery System for Bioactive Food Components

Casein Micelles as an Emerging Delivery System for Bioactive Food Components

Nanoemulsão de cinamaldeído assistida por ultrassom: otimização das variáveis operacionais, propriedades coloidais e atividade antibacteriana in-vitro

Ultrasound-Assisted Encapsulation of Anthraquinones Extracted from Aloe-Vera Plant into Casein Micelles

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