Open Access Journals

AIMS Agriculture and Food, 2016, 1(1): 33-51. doi: 10.3934/agrfood.2016.1.33. Research article

Export file:

Format

RIS(for EndNote,Reference Manager,ProCite)
BibTex
Text

Content

Citation Only
Citation and Abstract

Microencapsulation of model oil in wall matrices consisting of SPI and maltodextrins

Moshe Rosenberg, Yael Rosenberg, Liat Frenkel

Department of Food Science and Technology, University of California Davis, Davis, CA, USA

Received: , Accepted: , Published:

Abstract Full Text(HTML) Figure/Table Related pages

Microencapsulation can provide means to entrap, protect and deliver nutritional lipids and related compounds that are susceptible to deterioration. The encapsulation of high lipid loads represents a challenge. The research has investigated the encapsulation by spray drying of a model oil, at a core load of 25–60%, in wall systems consisting of 2.5–10% SPI and 17.5–10% maltodextrin. In general, core-in-wall-emulsions exhibited unimodal PSD and a mean particle diameter < 0.5 µm. Dry microcapsules ranged in diameter from about 5 to less than 50 µm and exhibited only a limited extent of surface indentation. Core domains, in the form of protein-coated droplets, were embedded throughout the wall matrices and no visible cracks connecting these domains with the environment could be detected. Core retention ranged from 72.2 to 95.9% and was significantly affected (p < 0.05) by a combined influence of wall composition and initial core load. Microencapsulation efficiency, MEE, ranged from 25.4 to 91.6% and from 12.4 to 91.4% after 5 and 30 min of extraction, respectively (p < 0.05). MEE was significantly influenced by wall composition, extraction time, initial core load and DE value of the maltodextrins. Results indicated that wall solutions containing as low as 2.5% SPI and 17.5% maltodextrin were very effective as microencapsulating agents for high oil load. Results highlighted the functionality of SPI as microencapsulating agent in food applications and indicated the importance of carefully designing the composition of core-in-wall-emulsions.

Figure/Table

Supplementary

Article Metrics

Keywords: microencapsulation; spray drying; soy proteins; maltodextrins; core-in-wall-emulsions; microstructure

Citation: Moshe Rosenberg, Yael Rosenberg, Liat Frenkel. Microencapsulation of model oil in wall matrices consisting of SPI and maltodextrins. AIMS Agriculture and Food, 2016, 1(1): 33-51. doi: 10.3934/agrfood.2016.1.33

References:

1. Dordevic V, Balanc B, Belscak-Cvitanovic A, et al. (2015) Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. Food Eng Rev 7: 452-490
2. Sobel R, Versic R, Gaonkar AG (2014) Introduction to Microencapsulation and controlled delivery in Foods. In: Gaonkar, A.G., Vasisht, N., Khare, A.R., et al. Editors, Microencapsulation in the Food Industry: A Practical Implementation Guide, New York: Academic Press, 3-12.
3. Dias MA, Ferreira I CF R, Barreiro MF (2015) Microencapsulation of bioactives for food applications. Food Funct 6: 1035-1052
4. Gharsallaoui A, Roudaut G, Chambin O, at al. (2007) Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Res Int 40: 1107-1121.
5. Goud K, Desai H, Park HJ (2005) Recent Developments in Microencapsulation of Food Ingredients. Drying Technol 23: 1361-1394.
6. Jafari SM, Assadpoor E, He Y, et al. (2008) Encapsulation Efficiency of Food Flavours and Oils during Spray Drying. Drying Technol 26, 816-835.
7. Vandamme TF, Gbassi GK, Nguyen TTL, et al. (2014). Microencapsulating Bioactives for Food. In: Rai, R.V., Bai, J.A., Editors, Beneficial Microbes in Fermented and Functional Foods. New York, CRC Press, 255-272.
8. Onwulata CI (2009) Microencapsulation and functional bioactive foods. J Food Process Preserv 37: 510-532.
9. Augustin MA, Hemarb Y (2008) Nano- and micro-structured assemblies for encapsulation of food ingredients. Chem Soc Rev 38: 902-912.
10. Fang Z, Bhandari B (2012) Encapsulation Techniques for Food Ingredient Systems. In: Bhesh, B.B., Roos Y.H., Editors, Food Materials Science and Engineering, Iowa: Blackwell Publishing, 320-348.
11. Velikov KP, Pelan E (2008) Colloidal delivery systems for micronutrients and nutraceuticals. Soft Matter 4: 1964-1980
12. de Vos P, Faas MM, Spasojevic M, et al. (2010) Encapsulation for preservation of functionality and targeted delivery of bioactive food components. Int Dairy J 20: 292-302.
13. Aluko RE (2012) Functional Foods and Nutraceuticals. Springer, New York, NY
14. McClements DJ (2012) Requirements for food ingredient and nutraceutical delivery systems. In: Garti, N., McClements, D.J., Editors, Encapsulation Technologies and Delivery Systems for Food Ingredient and Nutraceuticals. Philadelphia: Woodhead Publishing, 3-18.
15. Chen L, Remondetto GE, Subirade M (2006) Food protein-based materials as nutraceutical delivery systems. Trends Food Sci Tech 17: 272-283.
16. Kuang SS, Oliveira JC, Crean AM (2010) Microencapsulation as a tool for Incorporating bioactive ingredients into food. Crit Rev Food Sci Nutr 50: 951-968.
17. McClements DJ, Decker EA, Weiss J (2007) Emulsion-based delivery systems for lipophilic bioactive components. J Food Sci 72: R109-R124
18. Wandrey C, Bartkowiak A, Harding SE (2010) Materials for Encapsulation. In: Zuidam, N.J., Nedović, V.A., Editors, Encapsulation Technologies for Active Food Ingredients and Food Processing. New York: Springer, 31-100.
19. Vasisht N (2014) Selection of Materials for Microencapsulation. In: Gaonkar, A.G., Vasisht, N., Khare, A.R., et al. Editors, Microencapsulation in the Food Industry: A Practical Implementation Guide, New York: Academic Press, 173-180.
20. Augustin M A, Sanguansri L (2012) Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplements. Garti, N., McClements, D.J., Editors, Encapsulation Technologies and Delivery Systems for Food Ingredient and Nutraceuticals. Philadelphia: Woodhead Publishing, 19-48.
21. Augustin MA, Oliver CM (2014) Use of Milk Proteins for Encapsulation of Food Ingredients. In: Gaonkar, A.G., Vasisht, N., Khare, A.R., et al. Editors, Microencapsulation in the Food Industry: A Practical Implementation Guide, New York: Academic Press, 211-226.
22. Elzoghby AO, Samy WM, Elgindy NA (2012) Protein-based nanocarriers as promising drug and gene delivery systems. J Control Release 161: 38-49.
23. Kimpel F, Schmitt JJ (2015) Review: Milk Proteins as Nanocarrier Systems for Hydrophobic Nutraceuticals. J Food Sci 80: R2361- R2366.
24. Karaca AC, Low NH, Nickerson MT (2015) Potential use of plant proteins in the microencapsulation of lipophilic materials in foods. Trends Food Sci Tech 42: 5-12.
25. Nesterenko A, Alric I, Silvestre F, et al. (2013) Vegetable proteins in microencapsulation: A review of recent interventions and their effectiveness. Ind Crop Prod 42: 469- 479.
26. Egbert, W. R. (2004). Isolated Soy Protein: Technology, Properties, and Applications. In: Keshun, L., Editor, Soybeans as Functional Foods and Ingredients. Illinois, AOCS Press, Chapter 7.
27. Fukushima D (2004). Soy proteins. In: Yada, R.Y., Editor, Proteins in Food Processing. New York: CRC Press, 123-145.
28. Rhee KC (2004) Functionality of soy proteins. In: Hettiarachchy, N.S., Ziegler, G.R., Editors, Protein functionality in food system New York: Mercel Dekker, 311-324.
29. Utsumi S, Matsumura Y, Mori T (1997) Structure-function relationships of soy proteins. In: Damodaran, S., Paraf, A., Editors, Food Proteins and their Applications. New York: Marcel Dekker, 257-291.
30. Utsumi S, Kinsella JE (1985) Structure-function relationships in food proteins: subunit interactions in heat-induced gelation of 75, 1ls, and soy isolate proteins. J Agric Food Chem 33: 297- 303.
31. Tornberg E, Olsson A, Persson K (1997) The structural and interfacial properties of food proteins in relation to their function in emulsions. In: Friberg, S.E., Larsson, K., Editors, Food emulsions, 3 Eds., New York: Marcel Dekker, 279-360.
32. Hettiarachchy, N. S. and Kalapathy, U. (1998). Functional properties of soy proteins. In: Whitaker, J. R., Fereidooo, S., Munguia, A. L., et al., Editors, Functional properties of proteins and lipids. Washington DC: American Chemical Society, 80-95.
33. Manion B, Corredig M (2006) Interactions between whey protein isolate and soy protein fractions at oil-water interfaces: effects of heat and concentration of protein in the aqueous phase. J Food Sci 71: 343-349.
34. Molina E, Papadopoulou A, Ledward DA (2001) Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins. Food Hydrocoll 15: 263-269.
35. Noshad M, Mohebbi M, Koocheki A, et al. (2016) Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate. J Disper Sci Technol 37: 56-65.
36. Gu X, Campbell LJ, Euston SR (2009) Effects of different oils on the properties of soy protein isolate emulsions and gels. Food Res Int 42: 925-932.
37. Fayad SJ, Zanetti-Ramos BG, Barreto P.L.M, et al. (2013) Morphology of Soy Protein Isolate at Oil/Water and Oil/Air Interfaces. J Braz Chem Soc 24: 1012-1017.
38. Augustin M A, Sanguansri L, Bode O (2006) Maillard reaction products as encapsulants for fish oil powders. J Food Sci 71: 25-32.
39. Charve J, Reineccius GA (2009) Encapsulation performance of proteins and traditional materials for spray dried flavors. J Agric Food Chem 51: 2486-2492.
40. Kim YD, Morr CV, Schenz TW (1996) Microeocapsulation properties of gum Arabic and several food proteins: spray-dried orange oil emulsion particles. J Agric Food Chem 44: 1314-1320.
41. Ortiz SEM, Mauri A, Monterrey-Quintero ES, et al. (2009) Production and properties of casein hydrolysate micro encapsulated by spray drying with soybean protein isolate. LWT Food Sci Technol 42: 919-923.
42. Rascon MP, Beristain CI, Garcia HS, et al. (2011) Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and soy protein isolate as wall material s. LWT Food Sci Technol 44: 549-557.
43. Rusli JK, Sanguansri L, Augustin MA (2006) Stabilization of oils by microencapsulation with heated protein-glucose syrup mixtures. J Am Oil Chem Soc 83: 965-971.
44. Yu C, Wang W, Yao H, et al. (2007) Preparation of phospholipid microcapsules by spray drying. Dry Technol 25: 695-702.
45. Liu K (2000) Expanding soybean food utilization. Food Technol 54: 46-58.
46. Chen L, Subirade M (2009) Elaboration and characterization of soy/ zein protein microspheres for controlled nutraceutical delivery. Biomacromolecule 10: 3327- 334.
47. Conto LC, Fernandes GD, Grosso CRF, et al. (2013) Evaluation of the fatty matter contained in microcapsules obtained by double emulsification and subsequent enzymatic gelation method. Food Res Int 54: 432-438.
48. Gan CY, Cheng LH, Easa AM (2008) Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil. Innov Food Sci Emerg Technol 9: 563-569.
49. Lazko J, Popineau Y, Legrand J (2004) Soy glycinin microcapsules by simple coacervation method. Colloid Surf 37: 1-8.
50. Mendanha DV, Ortiz SEM, Favaro-Trindade CS, et al. (2009) Micro encapsulation of casein hydrolysate by complex coacervation with SPI/pectin. Food Res Int 42: 1099-1104.
51. Nori MP, Favaro-Trindade CS, Alencar SM, et al. (2010) Microencapsulation of propolis extract by complex coacervation. Food Sci Technol 44: 429-435.
52. Zhang Y, Tan C, Abbas S, et al. (2015) Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules. Food Hydrocoll 51: 108-117.
53. Rhima J W, Lee JH, Ng PKW (2007) Mechanical and barrier properties of biodegradable soy protein isolate-based films coated with polylactic acid. LWT Food Sci Technol 40: 232-238.
54. Nesterenko A, Alric I, Silvestre F, et al. (2014) Comparative study of encapsulation of vitamins with native and modified soy protein. Food Hydrocoll 38: 172-179.
55. Tang CH, Li XR (2013a) Microencapsulation properties of soy Protein Isolate and Storage Stability of the Correspondingly Spray-dried Emulsions. Food Res Int 52: 419-428.
56. Tang CH, Li XR (2013b). Microencapsulation Properties of Soy Protein Isolate: Influence of Preheating and/or Blending with Lactose. J Food Eng 117: 281-290.
57. Nesterenko A, Alri I, Silvestre F, Durrieu V (2012) Influence of soy protein's structural modifications on their microencapsulation properties: a-tocopherol microparticles preparation. Food Res Int 48: 387-396.
58. Augustin MA, Sanguansri L, Rusli jk, et al. (2014) Digestion of microencapsulated oil powders: in vitro lipolysis and in vivo absorption from a food matrix. Food Funct 5: 2905-2912.
59. Noshad M, Mohebbi M, Shahidi F at al. (2015) Effect of layer-by-layer polyelectrolyte method on encapsulation of vanillin. Int J Biol Macromol 81: 803-808.
60. Liu F, Chen Z, Tang CH (2014) Microencapsulation properties of protein isolates from three selected Phaseolus legumes in comparison with soy protein isolate. LWT Food Sci Technol 55: 74-82.
61. Wang Q, Lei H, Jiang L, et al. (2014) Optimization and evaluation of microencapsulation of star anise oleoresin. J Food Process Preserv 38: 2129-2136.
62. Young SL, Sarda X, Rosenberg M (1993) Microencapsulating Properties of Whey proteins. 1. Microencapsulation of Anhydrous Milk Fat. J Dairy Sci 76:2868- 2877.
63. Young SL, Sarda X, Rosenberg M (1993) Microencapsulating properties of whey proteins. 2. Combination of whey proteins with carbohydrates. J Dairy Sci 76: 2878-2885.
64. Morea, D.L. Rosenberg M (1993) Microstructure and fat extractability in microcapsules based on whey proteins or mixtures of whey proteins and lactose. Food Struct 12: 457-468.
65. Sheu TY, Rosenberg M (1995) Microencapsulation by spray drying ethyl caprylate in whey protein and carbohydrate wall systems. J Food Sci 60: 98-103.
66. Sheu TY, Rosenberg M (1998) Microstructure of microcapsules consisting of whey proteins and carbohydrates. J Food Sci 63: 491-494.
67. Rosenberg M, Talmon Y, Kopelman IJ (1988) The Microstructure of Spray-Dried Microcapsules. Food Struct 7: 15-33.
68. Drusch S, Berg S (2008) Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stability. Food Chem 109: 17-24.
69. Vega C, Roos YH (2006) Invited Review: Spray-Dried Dairy and Dairy-Like Emulsions - Compositional Considerations. J Dairy Sci 89: 383-401.
70. Keogh M K, O’Kennedy BT, Kelly J, et al. (2001) Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. J Food Sci 66: 217-224.
71. Kim, EHJ, Chen X D, Pearce D (2002) Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloid Surf B 26: 197-212.
72. Walstra P, Wouters JTM, Geurts TJ, (2006) Homogenization, In: Dairy Science and Technology, 2 Eds. Florida: CRC Press, 279-296.
73. Rosenberg M, Young SL (1993) Whey proteins as microencapsulating agents. Microencapsulation of anhydrous milkfat - Structure evaluation. Food Struct 12: 31-41.
74. Kenyon M (1995) Modified starch, maltodextrin, and corn syrup solids as wall materials for food encapsulation. In: Risch, S.J., Reineccius, G.A., Editors, Encapsulation and Controlled Release of Food Ingredients. ACS Symposium Series, Vol. 590. ACS, Washington, DC, 42-50.

show all references

This article has been cited by:

1. Reno Fitri Hasrini, Fransiska Rungkat Zakaria, Dede Robiatul Adawiyah, Irma Herawati Suparto, MIKROENKAPSULASI MINYAK SAWIT MENTAH DENGAN PENYALUT MALTODEKSTRIN DAN ISOLAT PROTEIN KEDELAI, Jurnal Teknologi dan Industri Pangan, 2017, 28, 1, 10, 10.6066/jtip.2017.28.1.10
2. Jing Zhang, Yael Rosenberg, Moshe Rosenberg, Microencapsulation properties of wall systems consisting of WHPI and carbohydrates, AIMS Agriculture and Food, 2018, 3, 1, 66, 10.3934/agrfood.2018.1.66
3. Moshe Rosenberg, Yael Rosenberg, Jing Zhang, Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose, Applied Sciences, 2018, 8, 10, 1944, 10.3390/app8101944

Reader Comments

your name: * your email: *

Copyright Info: 2016, Moshe Rosenberg, et al., licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution Licese (http://creativecommons.org/licenses/by/4.0)

Download full text in PDF

Associated material

Metrics