In this study, the feasibility of developing Alyssum homolocarpum seed gum (AHSG) nanocapsules containing d-limonene by electrospraying has been investigated. d-limonene emulsions with constant AHSG (0.5% w/w) and various flavor concentrations (10-30% based on gum weight) with 0.1% Tween 20 were electrosprayed at 20kV and 0.1ml/h of flow rate. The effects of key parameters of emulsions (rheological properties, droplet size, surface tension and electrical conductivity) on the morphology of structures have been studied. The morphology of nanocapsules had strong dependency on solution properties. The aggregated irregular shaped nanoparticles were obtained from electrospraying of AHSG solution. After incorporation of 10 and 20% d-limonene, spherical nanocapsules were yielded. However, morphology of nanocapsules changed to nanofibers by increasing the flavor content to 30%. The encapsulation efficiency for 10 and 20% d-limonene loaded nanocapsules was around 87-93%. Attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) were also employed to study the physicochemical characteristics of nanocapsules. These experiments provided evidences that electrosprayed AHSG nanoparticles introduce a novel and efficient carrier for encapsulation of bioactive ingredients.

Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limonene

Acacia gum polysaccharide based hydrogel wound dressings: Synthesis, characterization, drug delivery and biomedical properties.

Microencapsulation is a process oriented to protect substances that are susceptible to decomposition or reduction in their functionality due to different degradation reactions (i.e., oxidation, hyd...

Microencapsulation using starch as wall material: A review

For the investigation of retention and release of flavor components, various methods are available, which are mostly used on a case-to-case basis depending on the raw material. These effects that originate from kinetics and thermodynamics could be put in a much wider perspective if these fields were taken as a starting point of investigation in combination with rigorous data analysis. In this Review, we give an overview of experimental techniques and data analysis methods, and predictive methods using mass transfer techniques are also discussed in detail. We use this as a foundation to discuss the interactions between volatile flavors and the matrix of liquid foods/beverages. Lipids present in the form of an emulsion are the strongest volatile retainers due to the lipophilic nature of most of the volatile flavors. Proteins also have flavor retention properties, whereas carbohydrates hardly have a retention effect in beverages. Smaller components, such as sugars and salts, can change the water activity, thereby facilitating flavor release. Alternatively, salts can also indirectly affect binding sites of proteins leading to release (e.g., NaCl and Na2SO4) or retention (NaCSN and Cl3CCOONa) of flavors. Furthermore, the effects of temperature and pH are discussed. The Review concludes with a critical section on determination of parameters relevant to flavor release. We highlight the importance of accurate determination of low concentrations when using linearization methods and also show that there is an intrinsic preference for nonlinear regression methods that are much less sensitive to measurement error.

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b04459

Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective.

Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among them, β-carotene is regarded the most potent precursor of vitamin A. However, it is susceptible to oxidation upon exposure to oxygen, light, and heat, which can result in loss of colour, antioxidant activity, and vitamin activity. Thus, the objective of this work was to study the microencapsulation process of β-carotene by spray drying, using arabic gum as wall material, to protect it against adverse environmental conditions. This was carried out using the response surface methodology coupled to a central composite rotatable design, evaluating simultaneously the effect of drying air inlet temperature (110-200°C) and the wall material concentration (5-35%) on the drying yield, encapsulation efficiency, loading capacity, and antioxidant activity. In addition, morphology and particles size distribution were evaluated. Scanning electron microscopy images have shown that the particles were microcapsules with a smooth surface when produced at the higher drying temperatures tested, most of them having a diameter lower than 10 μm. The conditions that enabled obtaining simultaneously arabic gum microparticles with higher β-carotene content, higher encapsulation efficiency, and higher drying yield were a wall material concentration of 11.9% and a drying inlet temperature of 173°C. The systematic approach used for the study of β-carotene microencapsulation process by spray drying using arabic gum may be easily applied for other core and wall materials.

/pdf/microencapsulation-of-b-carotene-by-spray-drying-effect-of-59kt5xnbce.pdf

Mónica Ordoñez

Papers

Morphologic and stability cassava starch matrices for encapsulating limonene by spray drying