Recent advances of electrosprayed particles as encapsulation systems of bioactives for food application

Seaweed is an important food widely consumed in Asian countries Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate, protein, fatty acid, minerals and polyphenols, which contribute to the health benefits and commercial value of seaweed Nevertheless, detailed information on polyphenol content in seaweeds is still limited Therefore, the present work aimed to investigate the phenolic compounds present in eight seaweeds [Chlorophyta (green), Ulva sp, Caulerpa sp and Codium sp; Rhodophyta (red), Dasya sp, Grateloupia sp and Centroceras sp; Ochrophyta (brown), Ecklonia sp, Sargassum sp], using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) The total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC) were determined The antioxidant potential of seaweed was assessed using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, a 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging assay and a ferric reducing antioxidant power (FRAP) assay Brown seaweed species showed the highest total polyphenol content, which correlated with the highest antioxidant potential The LC-ESI-QTOF-MS/MS tentatively identified a total of 54 phenolic compounds present in the eight seaweeds The largest number of phenolic compounds were present in Centroceras sp followed by Ecklonia sp and Caulerpa sp Using high-performance liquid chromatography-photodiode array (HPLC-PDA) quantification, the most abundant phenolic compound was p-hydroxybenzoic acid, present in Ulva sp at 846083 ± 002 μg/g fresh weight The results obtained indicate the importance of seaweed as a promising source of polyphenols with antioxidant properties, consistent with the health potential of seaweed in food, pharmaceutical and nutraceutical applications

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LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential.

Protein encapsulation by electrospinning and electrospraying

Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods.

To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.

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Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

https://orbit.dtu.dk/files/145164284/Post_print.pdf

Physicochemical characterization and oxidative stability of fish oil-loaded electrosprayed capsules: Combined use of whey protein and carbohydrates as wall materials

This study investigates the stabilization of fish oil‐loaded electrosprayed capsules with different natural antioxidants: i) an ethanol extract from the brown alga Fucus vesiculosus; or ii) a combination of δ‐tocopherol and rosemary extract. The seaweed extract enhances the oxidative stability of fish oil‐loaded capsules with dextran as the main biopolymer wall material, but shows a prooxidant effect in fish oil‐loaded capsules having glucose syrup as the main biopolymer. These results can mainly be explained by the higher encapsulation efficiency of dextran capsules when compared to glucose capsules (90 vs. 83–85%), which prevents interaction of metal ions present in the extract with non‐encapsulated oil. On the contrary, the addition of a lipophilic radical scavenger such as δ‐tocopherol in combination with synergistic antioxidants such as carnosic acid and carnosol present in rosemary extract improves the oxidative stability of glucose syrup capsules during 21 day storage, but not when the capsules are added to mayonnaise. Moreover, the capsule‐containing mayonnaise presents a larger droplet size and higher apparent viscosity than mayonnaise enriched with neat fish oil. Both findings indicate that the structure of capsules may have been lost when added to a water‐based food matrix (e.g., mayonnaise) and this requires further investigation. Practical Applications: Novel omega‐3 delivery systems that are more easily dispersed and still maintain their oxidative stability are needed by the food industry. Electrosprayed capsules with a reduced size when compared to spray‐dried capsules, and which are produced without the need of heat for drying emulsions are promising omega‐3 powdered encapsulates. Moreover, the addition of natural antioxidants, commonly used by the industry to further stabilize omega‐3 encapsulates, deserves scientific attention. This study reveals the effect of seaweed antioxidants (e.g., phlorotannins) and commercial natural antioxidants (e.g., δ‐tocopherol and rosemary extract) on the oxidative stability of electrosprayed capsules loaded with fish oil. In addition, the effect of adding the capsules to a food matrix such as mayonnaise has been investigated. Although further development is necessary, these results will open up new strategies to enrich food products with omega‐3 polyunsaturated fatty acids. Fish oil‐loaded electrosprayed capsules stabilized with antioxidants. This study investigates the stabilization of fish oil‐loaded electrosprayed capsules with different natural antioxidants: i) an ethanol extract from the brown alga Fucus vesiculosus; or ii) a combination of δ‐tocopherol and rosemary extract.

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Stabilization of Fish Oil‐Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule‐Enriched Mayonnaise

Andres Pelayo

Papers

Physicochemical characterization and oxidative stability of fish oil-loaded electrosprayed capsules: Combined use of whey protein and carbohydrates as wall materials

Stabilization of Fish Oil‐Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule‐Enriched Mayonnaise