Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update.

The resistance mechanisms of bacteria and protozoans have evidenced the need of discover new compounds with potential pharmaceutical activity against pathogenic microorganisms. Medicinal plants have been for centuries a promising alternative as sources of new drugs. The objective of this work was to evaluate the chemical composition, antimicrobial and antileishmanial activities of Cinnamomum zeylanicum, Origanum vulgare, and Curcuma longa essential oils. Chemical analysis was performed by gas chromatography-mass spectrometry. Antimicrobial activity was performed by disk diffusion and minimum inhibitory concentration (MIC) test. Antileishmanial activity was performed against antipromastigote and intracellular amastigote of Leishmania amazonensis. Cytotoxic and nitrite production were realized in BALB/c peritoneal macrophages. The major compounds of the essential oils were cinnamic aldehyde (46.30%) in C. zeylanicum, cis-p-menth-2-en-1-ol (33.88%) and linalyl acetate (13.90%) in O. vulgare, and turmerone (55.43%) in C. longa. The MIC showed significant antimicrobial activity of C. longa essential oil against S. aureus (83.3 ± 14.43 µg/mL). Antipromastigote activity showed IC50 values >500 µg/mL to C. zeylanicum, 308.4 ± 1.402 µg/mL to O. vulgare, and 405.5 ± 1.119 µg/mL to C. longa essential oil. Activity against intracellular amastigote of L. amazonensis showed IC50 of 63.3 ± 1.369 µg/mL and cytotoxic was not observed, resulting in selectivity index higher than 15.79 to parasite. C. longa essential oil decreased nitrite production in peritoneal macrophages, but not in Leishmania-infected cells. The chemical composition of the three essential oils is directly associated to its potential biological action, as the antimicrobial activity. C. longa presented a potent antileishmanial activity against promastigote and intracellular amastigote of L. amazonensis, although this activity is not linked to nitric oxide, since C. longa essential oil inhibits its production.

/pdf/cinnamomum-zeylanicum-origanum-vulgare-and-curcuma-longa-3yx2yb8wry.pdf

Cinnamomum zeylanicum, Origanum vulgare, and Curcuma longa Essential Oils: Chemical Composition, Antimicrobial and Antileishmanial Activity

Lipid-based carriers for food ingredients delivery

The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

/pdf/microencapsulation-as-a-noble-technique-for-the-application-39touxwp.pdf

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenol-rich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 μg/mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods.

Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods.

Solid lipid microparticles loaded with cinnamon oleoresin: Characterization, stability and antimicrobial activity.

The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin.

The influence of gum arabic, modified starches (EMCAP® and SNOW-FLAKE® [SN]) and their combination (1:1) as wall materials in microencapsulation of paprika oleoresin (PO) by emulsification followed...

Fernanda Ramalho Procopio

Papers

Solid lipid microparticles loaded with cinnamon oleoresin: Characterization, stability and antimicrobial activity.

The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin.

Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles

Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism