Applications of spray-drying in microencapsulation of food ingredients: An overview

We present an approach to fabricate solid capsules with precise control of size, permeability, mechanical strength, and compatibility. The capsules are fabricated by the self-assembly of colloidal particles onto the interface of emulsion droplets. After the particles are locked together to form elastic shells, the emulsion droplets are transferred to a fresh continuous-phase fluid that is the same as that inside the droplets. The resultant structures, which we call "colloidosomes," are hollow, elastic shells whose permeability and elasticity can be precisely controlled. The generality and robustness of these structures and their potential for cellular immunoisolation are demonstrated by the use of a variety of solvents, particles, and contents.

/pdf/colloidosomes-selectively-permeable-capsules-composed-of-147a06bk70.pdf

Colloidosomes: Selectively Permeable Capsules Composed of Colloidal Particles

The loss of organic material from the roots provides the energy for the development of active microbial populations in the rhizosphere around the root. Generally, saproptrophs or biotrophs such as mycorrhizal fungi grow in the rhizosphere in response to this carbon loss, but plant pathogens may also develop and infect a susceptible host, resulting in disease. This review examines the microbial interactions that can take place in the rhizosphere and that are involved in biological disease control. The interactions of bacteria used as biocontrol agents of bacterial and fungal plant pathogens, and fungi used as biocontrol agents of protozoan, bacterial and fungal plant pathogens are considered. Whenever possible, modes of action involved in each type of interaction are assessed with particular emphasis on antibiosis, competition, parasitism, and induced resistance. The significance of plant growth promotion and rhizosphere competence in biocontrol is also considered. Multiple microbial interactions involving bacteria and fungi in the rhizosphere are shown to provide enhanced biocontrol in many cases in comparison with biocontrol agents used singly. The extreme complexity of interactions that can occur in the rhizosphere is highlighted and some potential areas for future research in this area are discussed briefly.

/pdf/microbial-interactions-and-biocontrol-in-the-rhizosphere-1erj9kqzek.pdf

Microbial interactions and biocontrol in the rhizosphere

https://www.massey.ac.nz/%7Eychisti/Lipases.pdf

Production, purification, characterization, and applications of lipases.

This review covers recent developments in the area of particle engineering via spray drying. The last decade has seen a shift from empirical formulation efforts to an engineering approach based on a better understanding of particle formation in the spray drying process. Microparticles with nanoscale substructures can now be designed and their functionality has contributed significantly to stability and efficacy of the particulate dosage form. The review provides concepts and a theoretical framework for particle design calculations. It reviews experimental research into parameters that influence particle formation. A classification based on dimensionless numbers is presented that can be used to estimate how excipient properties in combination with process parameters influence the morphology of the engineered particles. A wide range of pharmaceutical application examples—low density particles, composite particles, microencapsulation, and glass stabilization—is discussed, with specific emphasis on the underlying particle formation mechanisms and design concepts.

/pdf/pharmaceutical-particle-engineering-via-spray-drying-1wv9pxpwlb.pdf

Pharmaceutical particle engineering via spray drying.

Encapsulation involves the incorporation of food ingredients, enzymes, cells or other materials in small capsules. Applications for this technique have increased in the food industry since the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability. Encapsulation in foods is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of foods is encapsulated--flavouring agents, acids bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of encapsulation for sweeteners such as aspartame and flavours in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signalled by changes in pH, temperature, irradiation or osmotic shock. In the food industry, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of food emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the encapsulation of foods in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

/pdf/encapsulation-in-the-food-industry-a-review-5fceoudsmh.pdf

Encapsulation in the food industry: a review

Quantification of phenolic contents and antioxidant capacity of Atlantic sea cucumber, Cucumaria frondosa

Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products

A high-performance liquid chromatography method, using ultraviolet and electrochemical detectors, was developed for the analyses of phenolic and furfural compounds in maple products. The concentrations of compounds were calculated using external standards that conformed to linear behavior. Most of compounds identified in saps, concentrates, and syrups were related to lignin derivatives. Statistical analyses of data showed that 5-(hydroxymethyl)-2-furaldehyde (HMF) concentrations and phenolic profiles were significantly different as related to harvest time and maple products. Although HMF concentrations were not significantly different as related to the producers, a highly significant difference was observed for phenolic profiles. An increase in the relative proportion of phenolic acids and a decrease in that of aldehydes and alcohols were observed during the reverse osmosis of maple sap. The thermal evaporation resulted in an increase in the amount of HMF, ferulic acid, vanillin, and syringyl aldehyde with a concomitant drastic decrease in sinapic acid

Determination of phenolic compound profiles in maple products by high-performance liquid chromatography

The esterification of cinnamic acid (CA) and oleyl alcohol (OA) in organic solvent media by immobilized lipase Novozym 435 was optimized in terms of selected parameters, including the logarithm of the 1-octanol/water partition coefficient of the organic solvent (log P, 0.29-4.5), initial water activity (aw, 0.05-0.75), agitation speed (0-200rpm), temperature (35-65 ◦ C) and ratio of substrates (CA/OA, 1.0:0.5-1.0:6.0). The results showed that the more hydrophobic solvent mixtures and lower initial aw values resulted in a higher enzymatic activity and bioconversion yield. The most appropriate solvent medium and initial aw value was the mixture of iso-octane/2-butanone (85:15, v/v) and 0.05, respectively. The results also showed that an agitation speed of 150rpm and a reaction temperature of 55 ◦ Cw ere optimal for the reaction system. The activation energy (Ea) of the esterification reaction was calculated as 43.6kJmol −1 . The optimal ratio of CA to OA was 1.0:6.0, with the absence of any inhibition by OA. Using the optimized conditions, the maximum enzymatic activity was 390.3nmolg −1 min −1 , with a bioconversion yield of 100% after 12days of reaction. In addition, the electrospray ionization-mass spectroscopy analysis confirmed that the major end product of the esterification reaction was oleyl cinnamate.  2005 Society of Chemical Industry

Selim Kermasha

Papers

Encapsulation in the food industry: a review

Quantification of phenolic contents and antioxidant capacity of Atlantic sea cucumber, Cucumaria frondosa

Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products

Determination of phenolic compound profiles in maple products by high-performance liquid chromatography

Lipase-catalyzed esterification of cinnamic acid and oleyl alcohol in organic solvent media