Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate
22 Feb 2018-Brazilian Journal of Food Technology (Instituto de Tecnologia de Alimentos - ITAL)-Vol. 21, pp 1-10
TL;DR: In this article, solid lipid microparticles were produced using palm stearin, a food grade vegetable fat, using a single-step high shear process, and the results showed that the addition of alpha-tocopherol to the dispersions provided an increase in encapsulation efficiency after 40 days of storage that ranged from 29.4% to 30.8%.
Abstract: Microencapsulation is currently used by the food industry for different purposes, including the protection of ingredients against factors such as oxidation and volatilization, as well as to increase the bioavailability and bioaccessibility of nutrients. The current study aimed to encapsulate beta-carotene in solid lipid microparticles stabilized with whey protein isolate (WPI), and also investigate their integrity during storage and under stress conditions such as different ionic strengths, sucrose concentrations and thermal treatments. Solid lipid microparticles were produced using palm stearin, a food grade vegetable fat, using a single-step high shear process. Of the different formulations used for lipid microparticle production, characterization studies showed that the greatest stability was obtained with systems produced using 1.25% (w/v) whey protein isolate, 5% (w/v) palm stearin and 0.2% (w/v) xanthan gum. This formulation was applied for the production of beta-carotene-loaded solid lipid microparticles, with different concentrations of alpha-tocopherol, in order to verify its possible antioxidant activity. The results showed that the addition of alpha-tocopherol to the dispersions provided an increase in encapsulation efficiency after 40 days of storage that ranged from 29.4% to 30.8% when compared to the system without it. Furthermore, the solid lipid microparticles remained stable even when submitted to high ionic strength and to heating in the proposed temperature range (40 °C to 80 °C), highlighting their feasible application under typical food processing conditions.
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TL;DR: Drying the whole green banana at 50 °C resulted in the least negative effects on RS content compared to the other drying temperatures investigated in this study and was the closest to the characteristics of the FDF samples.
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TL;DR: A review of recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile is presented in this article.
Abstract: Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.
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TL;DR: In this article, the authors investigated the relationship between grape seed physicochemical properties and drying temperature fitted with four thin layer drying models in a hot air oven, and demonstrated the role of drying models to develop grape seed value-added products.
Abstract: Grape seeds (Kyoho: Vitis labruscana), an agricultural waste with value‐added potential, was investigated for the relationship between its physicochemical properties and drying temperature fitted with four thin layer drying models in a hot air oven. Experimental moisture ratio decreased with an increase in drying temperature; moreover, moisture diffusivity (Dₑff) ranged from 2.69 ± 1.82 × 10⁻⁸ (303.15 K) to 8.68 ± 1.25 × 10⁻⁸ (333.15 K) m²/s with activation energy of 33.72 ± 0.76 kJ/mol (R² = 0.9914). Logarithmic (303.15 K: R² = 0.9944, 333.15 K: R² = 1) and Henderson–Pabis (313.15 K: R² = 0.9611, 323.15 K: R² = 0.9706) models were the most suitable for predicting experimental drying curves. Drying temperature had significant (p < .001) effects on physicochemical properties of Kyoho seeds except for color (1.36 ± 0.13 to 1.76 ± 0.29) and oil holding capacity (0.70 ± 0.01 to 0.94 ± 0.02 g/g). This study demonstrated the role of drying models to develop grape seed value‐added products. PRACTICAL APPLICATIONS: The study was conducted to investigate the thin layer drying characteristics of Kyoho seeds at different drying temperatures. Moreover, the effect of drying temperature on physicochemical properties was evaluated. The proposed models should be useful to understand the behavior of drying models and predicted the effect of drying temperature on physicochemical properties. The insights gained from this study may be useful in food processing industries for designing grape seed drying equipment, which may contribute to the development of value‐added products from grape seeds.
17 citations
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"Effect of production parameters and..." refers background in this paper
...Solid lipid particles (SLP) are micro or nano carriers derived from oil-in-water emulsions in which the oil is replaced by a solid lipid or a mixture of solid lipids at room temperature (MÜLLER et al., 2000)....
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