Review
Food Science & Technology
Di Zhang, Ngouana Moffo A. Ivane, Suleiman A. Haruna, Marcillinus Zekrumah, Fopa Kue Romeo Elyse, Haroon Elrasheid Tahir, Guicai Wang, Chengtao Wang, Xiaobo Zou
Summary: This article discusses the necessity of using plant-derived antioxidants to protect meat from microbial growth and extend its shelf life. However, limitations of plant bioactive compounds restrict their use in the meat system; encapsulation technology is a promising approach to overcome these limitations.
Article
Biochemistry & Molecular Biology
Christopher Hernandez, Laura Cadenillas, Celine Mathieu, Jean-Denis Bailly, Vanessa Durrieu
Summary: This study evaluated the ability of encapsulation by spray-drying using polysaccharide wall materials to preserve the antiaflatoxin activity of Mimosa tenuiflora extract. The results confirmed that encapsulation by spray-drying was more effective than freezing in retaining the antiaflatoxin activity of the extract.
Article
Food Science & Technology
Delal Meryem Yaman, Derya Kocak Yanik, Aysel Elik Demir, Hicran Uzun Karka, Gamze Guclu, Serkan Selli, Hasim Kelebek, Fahrettin Gogus
Summary: This study aimed to evaluate the effects of different ratios of gum arabic to maltodextrin and various encapsulation techniques on the properties of powdered substance and the retention of terebinth fruit oil aroma. The emulsion stability was highest at a gum arabic to maltodextrin ratio of 75:25, showing minimal creaming and even dispersion. Spray drying with an ultrasonic nozzle and a two-fluidized nozzle achieved the highest encapsulation efficiency (>90%), particularly for retaining volatiles.
Article
Food Science & Technology
O. Jimenez-Gonzalez, J. J. Luna-Guevara, M. M. Ramirez-Rodrigues, D. Luna-Vital, M. L. Luna-Guevara
Summary: The study focused on processing Renealmia alpinia (Rottb.) Maas pulp using spray drying with maltodextrin (MDX), gum arabic (GA), and a mixture of both as encapsulating agents. Results showed that the retention of antioxidant compounds varied with MDX and GA, with the MDX-GA mixture demonstrating the best formulation when incorporated into yogurt, maintaining color and antioxidant activity.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Biochemistry & Molecular Biology
Amir Akbarmehr, Seyed Hadi Peighambardoust, Maral Soltanzadeh, Seid Mahdi Jafari, Khashayar Sarabandi
Summary: The effects of hydrolyzed whey protein concentrate (WPC) and its combination with polysaccharides as wall material in spray-drying microencapsulation of Yerba mate extract (YME) were investigated. The results showed that the surface-active properties of WPC or WPC-hydrolysate may improve various properties of the spray-dried microcapsules compared to control samples. The study produced microcapsules loaded with YME using different carrier combinations and evaluated their physicochemical, functional, structural, antioxidant, and morphological characteristics.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Lorine Le Priol, Justine Gmur, Aurelien Dagmey, Sandrine Morandat, Karim El Kirat, Khashayar Saleh, Alla Nesterenko
Summary: This study evaluated the feasibility of encapsulating edible oils with antioxidants in a natural protein matrix using the spray-drying method and demonstrated long-term stability of microparticles. Factors such as microencapsulation, antioxidant addition, and the type of oil all influenced the oxidative stability of the oils. Hydrophilic antioxidant PG was found to increase oil stability over the storage period, while lipophilic antioxidant alpha-T had a pro-oxidant effect.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Ulas Baysan, Asli Zungur Bastioglu, Necmiye Oznur Coskun, Dilara Konuk Takma, Eda Ulkeryildiz Balcuk, Hilal Sahin-Nadeem, Mehmet Koc
Summary: This study investigated the effects of coating materials on encapsulated propolis using spray and freeze drying methods. The emulsion properties influenced the physical and chemical properties of the final product, which varied depending on the encapsulation method and coating materials used. The freeze drying method showed higher product yield compared to spray drying, with encapsulation efficiency consistently above 95% in both drying methods, indicating effective encapsulation processes.
Article
Food Science & Technology
Tea Bilusic, Ivana Drvenica, Ana Kalusevic, Zvonimir Marijanovic, Igor Jerkovic, Mario Nikola Muzek, Andre Bratanic, Danijela Skroza, Zoran Zoric, Sandra Pedisic, Viktor Nedovic, Anet Rezek Jambrak
Summary: This research aimed to analyze the chemical profile of compounds in oregano, thyme, sage, and rosemary, as well as the gastrointestinal stability and biological activity after encapsulation with soy and whey proteins. The study found that soy protein can protect thymol and carvacrol content in thyme and enhance the antioxidant activity of sage, while whey protein can improve the stability of flavanols in all herbs studied.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Pharmacology & Pharmacy
Marija Banozic, Malgorzata Krzywonos, Krunoslav Aladic, Hanna Pinkowska, Igor Mucha, Adrianna Zlocinska, Stela Jokic
Summary: This study evaluated the encapsulation of hesperidin using freeze drying and spray drying techniques with maltodextrin and gum arabic. The results showed that these encapsulation techniques significantly improved the solubility and stability of hesperidin, while also enhancing its flow properties.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
Jose Alfredo Santiz-Gomez, Miguel Abud-Archila, Victor Manuel Ruiz-Valdiviezo, Yazmin Sanchez-Roque, Federico Antonio Gutierrez-Miceli
Summary: This study evaluated the effect of spray drying on the viability and totipotency of somatic carrot cells, showing that the cells remained viable and demonstrated regeneration potential after spray drying. The research is the first to report on the spray drying of plant somatic cells.
Article
Engineering, Chemical
Saurabh Sid, Masud Alam, Makdud Islam, Yogesh Kumar, Rahul S. Mor, Anand Kishore, Nitin Kumar
Summary: This study aimed to encapsulate Kinnow peel powder using spray drying and maltodextrin-gum arabic combination. The powder sample with the combination of KPS:MD:GA = 85:0:15 showed higher encapsulation efficiency, viscosity, and surface phenolic content. The powder sample with the combination of KPS:MD:GA = 85:15:0 had higher total phenolics and flavonoids content. Increasing the concentration of maltodextrin and gum arabic improved flow behavior but reduced powder flowability. FTIR analysis confirmed the retention of functional compounds during spray drying.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Biochemistry & Molecular Biology
Aleksandra A. Jovanovic, Steva M. Levic, Vladimir B. Pavlovic, Smilja B. Markovic, Rada V. Pjanovic, Verica B. Dordevic, Viktor Nedovic, Branko M. Bugarski
Summary: The study compared freeze drying and spray drying for processing wild thyme drugs, finding that freeze drying was more effective in terms of total powder yield and polyphenol content. Gelatin as a coating agent improved TPC recovery and reduced material deposition on the drying chamber wall, leading to differences in polyphenol content in the resulting powders.
Article
Biochemistry & Molecular Biology
Gary Reineccius, Shardul Patil, Vaidhyanathan Anantharamkrishnan
Summary: This research compares granulation to spray drying/agglomeration for producing flavoring particles. The study finds that granulation produces better properties, such as improved oxidation resistance, higher density, without the need for a two-step process.
Article
Engineering, Chemical
Diana Patricia Vargas-Munoz, Leticia Cardoso da Silva, Luiza Andreza Neves de Oliveira, Helena Teixeira Godoy, Louise Emy Kurozawa
Summary: This study evaluated the influence of inlet air temperature and encapsulating agents on cocona powders, finding that a combination of maltodextrin and hydrolyzed collagen at a ratio of 20:80 and a temperature of 120 degrees Celsius resulted in high values of encapsulation efficiency and antioxidant capacities. Cocona powder shows great potential in enhancing food products due to its bioactive properties.
Article
Food Science & Technology
San-San Ang, Yin Yin Thoo, Lee Fong Siow
Summary: This study investigated the potential of spray-dried chitosan-coated liposomes as delivery carriers for apigenin. These liposomes showed improved aqueous solubility, higher antioxidant capacity, and stability against simulated gastrointestinal digestion. The chitosan coating allowed for a slower release of apigenin.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Joaquin Gomez-Estaca, Alba Perez-Garcia, Ailen Aleman, M. Carmen Gomez-Guillen, Pilar Montero
Summary: The study evaluated the role of alginate in the drying and rehydration process of liposomal suspensions, showing that alginate can protect liposomes and provide protection at different pH levels.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Ailen Aleman, Selene Perez-Garcia, Pilar Fernandez de Palencia, Maria Pilar Montero, Maria del Carmen Gomez-Guillen
Summary: Vegetal waste materials were used to produce liposomes with antioxidant and anti-inflammatory properties, and differences in chemical composition were studied. The encapsulation efficiency of plant waste extracts in liposomes varied, leading to differences in antioxidant properties and particle stability. Additionally, the liposomes demonstrated varying effects on cell toxicity and inflammation response.
Article
Food Science & Technology
Alaitz Etxabide, Paul A. Kilmartin, Juan Mate, Joaquin Gomez-Estaca
Summary: Glucose-crosslinked gelatin films containing chitin nanowhiskers were prepared as renewable and sustainable alternatives to reduce environmental impact. The films showed improved properties such as increased tensile strength and antioxidant release, making them potentially suitable for active food packaging applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Ailen Aleman, Daniel Marin-Penalver, Pilar Fernandez de Palencia, Maria del Carmen Gomez-Guillen, Pilar Montero
Summary: A sea fennel extract loaded into liposomes showed anti-inflammatory activity by reducing the secretion of pro-inflammatory mediators. The liposomes displayed protective anti-inflammatory activity and downregulated the inflammatory response. Furthermore, the bioaccessibility of chlorogenic acid was similar for the extract and liposomes after digestion.
Article
Polymer Science
Karina Oliveira Lima, Cristian Mauricio Barreto Pinilla, Ailen Aleman, M. Elvira Lopez-Caballero, M. Carmen Gomez-Guillen, Pilar Montero, Carlos Prentice
Summary: Chitosan nanoparticles (CNPs) were prepared using the ionic gelation technique and utilized as carriers for a fish protein hydrolysate (CNPH) with bioactive properties. The CNPH exhibited good stability, antioxidant capacity, and antimicrobial activity, and was able to serve as a stabilizer in a food emulsion system.
Article
Biochemistry & Molecular Biology
Karina Oliveira Lima, Meritaine da Rocha, Ailen Aleman, Maria Elvira Lopez-Caballero, Clara A. Tovar, Maria Carmen Gomez-Guillen, Pilar Montero, Carlos Prentice
Summary: The study aimed to fortify yogurt by adding stripped weakfish protein hydrolysate obtained with Protamex enzyme and microencapsulated by spray drying. Results showed that yogurts with free and microencapsulated hydrolysates had similar characteristics, with the microencapsulated form presenting greater advantages by masking the fishy flavor of the hydrolysate and resulting in stable and sensorily acceptable yogurts with antioxidant and ACE inhibitory activities.
Article
Food Science & Technology
Joaquin Gomez-Estaca, Irene Albertos, Ana Belen Martin-Diana, Daniel Rico, Oscar Martinez-Alvarez
Summary: This study demonstrates a method to valorize non-commercial boiled shrimp to produce functional ingredients by enzymatic hydrolysis and subsequent glycation. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. The results suggest that compounds with promising antioxidant and potential nootropic activities were obtained from the biotechnological strategy used in this study.
Article
Medicine, General & Internal
Mailys Rossi, Julie Talbot, Patricia Piris, Marion Le Grand, Marie-Pierre Montero, Melanie Matteudi, Emilie Agavnian-Couquiaud, Romain Appay, Celine Keime, Daniel Williamson, Duje Buric, Veronique Bourgarel, Laetitia Padovani, Steven C. Clifford, Olivier Ayrault, Eddy Pasquier, Nicolas Andre, Manon Carre
Summary: This study demonstrates the potential of beta-blockers as enhancers of radiotherapy in medulloblastoma, which may improve the treatment and quality of life of children with high-risk brain tumors.
Article
Chemistry, Applied
M. Carmen Gomez-Guillen, Selene Perez-Garcia, Ailen Aleman, Jose Antonio Vazquez, M. Pilar Montero
Summary: In this study, fish oil microencapsulation was achieved using salt-soluble fish muscle protein, kappa-carrageenan, and a fish protein hydrolysate as wall materials. The drying method significantly affected the water solubility, drying yield, and rheological properties of the resulting powders. The interaction between fish muscle protein and/or fish hydrolysate with kappa-carrageenan led to the formation of protein-polysaccharide interactions, which were disrupted by the presence of fish oil. The spray-drying method produced smaller particles compared to heat-drying. Both methods resulted in high entrapment of fish oil, with the heat-dried sample showing lower water resistance, higher viscosity, and lower lipid oxidation.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Carolina Pascual-Silva, Ailen Aleman, Maria Elvira Lopez-Caballero, Maria Pilar Montero, Maria del Carmen Gomez-Guillen
Summary: In this study, liposomes made from phospholipids extracted from Argentine red shrimp waste oil were loaded with antioxidant lipid extracts to increase the content of omega-3 fatty acids. The liposomes had favorable physical properties and exhibited strong antioxidant and anti-inflammatory activity. Additionally, the liposomes improved the stability of water-in-oil emulsions.
Article
Food Science & Technology
Maria Carmen Gomez-Guillen, Selene Perez-Garcia, Ailen Aleman, Maria Elvira Lopez-Caballero, Carmen G. Sotelo, Maria Pilar Montero
Summary: This work describes the development of a ready-to-eat (RTE) product based on an equal mixture of fish mince from three undervalued fish species with different fat contents and protein gelling capacity. The product was enriched with fish oil entrapped in a β-carrageenan egg white fish protein hydrolysate powder. The study found that the heat-dried powders showed higher hygroscopicity and lower lipid oxidation than the spray-dried powder.
Article
Multidisciplinary Sciences
Alisson Sisa, Cristina Sotomayor, Lucia Buitron, Joaquin Gomez-Estaca, Oscar Martinez-Alvarez, Mauricio Mosquera
Summary: This study explores the utilization of low-value agro-industrial by-products as culture media for producing high-value proteolytic enzymes. The results demonstrate that soybean oil cake and feather meal are optimal culture media, with the highest protease synthesis achieved after 4 days of cultivation. Semi-purification of the enzymatic extract from Bacillus subtilis in feather meal and soybean oil cake leads to a significant increase in enzymatic activity.
Article
Biochemistry & Molecular Biology
Daniel Marin-Penalver, Ailen Aleman, M. Pilar Montero, M. Carmen Gomez-Guillen
Summary: Different natural compounds were entrapped in carrageenan matrix using spray drying and heat drying methods, and then incorporated into squid surimi gels. All dry powders showed antioxidant properties, electronegative zeta potential, and high entrapment efficiency; the encapsulated compounds increased the ACE-inhibitory activity of the surimi gels.