Whey protein capsules obtained through electrospraying for the encapsulation of bioactives

Innovative Food Science and Emerging Technologies

Volumn 13, Issue JANUARY, 2012, Pages 200-206

  López Rubio, Amparo ^a   Lagaron, Jose M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bioactive encapsulation; Electrospinning; Nanocapsules; Whey protein concentrate (WPC)

Indexed keywords

BIOACTIVES; CAPSULE FORMATION; CAPSULE SIZE; EFFECT OF PH; ELECTROSPRAYING; ENCAPSULATION TECHNOLOGY; FOOD APPLICATIONS; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL FOODS; GLYCEROL CONCENTRATION; HIGH TEMPERATURE; INDUSTRIAL DEMANDS; LOW COSTS; MATRIX; MOLECULAR ORGANIZATION; PROTEIN MIXTURES; WHEY PROTEIN CONCENTRATE; WHEY PROTEIN CONCENTRATE (WPC); WHEY PROTEINS; WIDE PH RANGE;

ELECTROSPINNING; GLYCEROL; MORPHOLOGY; NANOCAPSULES; PH EFFECTS; PROTEINS;

ENCAPSULATION;

EID: 84857457174     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.10.012     Document Type: Article

References (30)

1. M.A. Augustin The role of microencapsulation in the development of functional dairy foods Australian Journal of Dairy Technology 58 2 2003 156 160 (Pubitemid 37179786)
2. L. Beaulieu, L. Savoie, P. Paquin, and M. Subirade Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: Application for the protection of retinol Biomacromolecules 3 2002 239 248 (Pubitemid 34257141)
3. D. Birnbaum, J. Kosmala, D. Henthorn, and L. Brannon-Peppas Controlled release of beta-estradiol from PLAGA microparticles: The effect of organic phase solvent on encapsulation and release Journal of Controlled Release 65 2000 375 387 (Pubitemid 30122940)
4. M.L. Bruschi, M.L.C. Cardoso, M.B. Lucchesi, and M.P.D. Gremiao Gelatin microparticles containing propolis obtained by spray-drying technique: Preparation and characterization International Journal of Pharmaceutics 264 2003 45 55 (Pubitemid 37297633)
5. L. Chen, G.E. Remondetto, and M. Subirade Food protein-based materials as nutraceutical delivery systems Trends in Food Science and Technology 17 2006 272 283
6. H. Chen, J. Weiss, and F. Shahidi Nanotechnology in nutraceuticals and functional foods Food Technology 60 3 2006 30 36
7. D. Cho, O. Nnadi, A. Netravali, and Y.L. Joo Electrospun hybrid soy protein/pva fibers Macromolecular Materials and Engineering 295 2010 763 773
8. J. Dong, A.D. Asandei, and R.S. Parnas Aqueous electrospinning of wheat gluten fibers with thiolated additives Polymer 51 2010 3164 3172
9. Y. Dror, T. Ziv, V. Makarov, H. Wolf, A. Admon, and E. Zussman Nanofibers made of globular proteins Biomacromolecules 9 2008 2749 2754
10. Y. Fang, and D.G. Dalgleish Conformation of β-lactoglobulin studied by FTIR: Effect of pH, temperature, and adsorption to the oil-water interface Journal of Colloid and Interface Science 196 1997 292 298 (Pubitemid 28080791)
11. V. Gilbert, M. Rouabhia, H. Wang, A.-L. Arnould, G. Remondetto, and M. Subirade Characterization and evaluation of whey protein-based biofilms as substrates for in vitro cell cultures Biomaterials 26 2005 7471 7480 (Pubitemid 41133598)
12. P. Gonzalez-Tello, F. Camacho, E.M. Guadix, G. Luzon, and P.A. Gonzalez Density, viscosity and surface tensiono f protein concentrate solutions Journal of Food Process Engineering 32 2009 235 247
13. S. Gunasekaran, S. Ko, and L. Xiao Use of whey proteins for encapsulation and controlled delivery applications Journal of Food Engineering 83 2007 31 40 (Pubitemid 46802869)
14. P.-O. Hegg Conditions for the formation of heat-induced gels of some globular food proteins Journal of Food Science 47 1982 1241 1244
15. T. Ishizaka, and M. Koishi Preparation of egg albumin microcapsules and microspheres Journal of Pharmaceutical Sciences 70 1981 358 361
16. O. Jones, E.A. Decker, and D.J. McClements Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles Food Hydrocolloids 24 2010 239 248
17. A. Lopez-Rubio, and J.M. Lagaron Improved incorporation and stabilization of β-carotene in hydrocolloids using glycerol Food Chemistry 125 2011 997 1004
18. A. Lopez-Rubio, E. Sanchez, Y. Sanz, and J.M. Lagaron Encapsulation of living bifidobacteria in ultrathin PVOH electrospun fibers Biomacromolecules 10 2009 2823 2829
19. M.C. Mauguet, J. Legrand, L. Brujes, G. Carnelle, C. Larre, and Y.J. Popineau Gliadin matrices for microencapsulation processes by simple coacervation method Journal of Microencapsulation 19 2002 377 384 (Pubitemid 34520381)
20. R. Mezzenga, P. Schurtenberger, A. Burbidge, and M. Michel Understanding foods as soft materials Nature Materials 4 2005 729 740 (Pubitemid 41397019)
21. C.I. Moraru, C.P. Panchapakesan, Q. Huang, P. Takhistov, S. Liu, and J.L. Kokini Nanotechnology: A new frontier in food science Food Technology 57 12 2003 24 29
22. P201131048 Patent Application (2011). Procedimiento de obtención de micro-, submicro- y nanocápsulas basado en proteínas del suero de la leche. Inventors: A. López-Rubio & J.M. Lagaron. Holder entity: CSIC.
23. A. Picot, and C. Lacroix Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt International Dairy Journal 14 2004 505 515 (Pubitemid 38431069)
24. O. Regev, R. Khalfin, E. Zussman, and Y. Cohen About the albumin structure in solution and related electro-spinnability issues International Journal of Biological Macromolecules 47 2010 261 265
25. M. Rosenberg, and S.L. Young Whey proteins as microencapsulating agents. Microencapsulation of anhydrous milkfat-Structure evaluation Food Structure 12 1993 31 41
26. P. Sanguansri, and M.A. Augustin A nanoscience approach to material development for the food industry Trends Food Science & Technology 17 2006 547 556 (Pubitemid 44163143)
27. T. Subbiah, G.S. Bhat, R.W. Tock, S. Parameswaran, and S.S. Ramkumar Electrospinning of nanofibers Journal of Applied Polymer Science 96 2005 557 569 (Pubitemid 40430269)
28. Q.N. Tang, P.A. Munro, and O.J. McCarthy Rheology of whey-protein concentrate solutions as a function of concentration, temperature, pH and salt concentration Journal of Dairy Research 60 1993 349 361
29. S. Torres-Giner, A. Martinez-Abad, M.J. Ocio, and J.M. Lagaron Stabilization of a nutraceutical omega-3 fatty acid by encapsulation in ultrathin electrosprayed zein prolamine Journal of Food Science 75 2010 N69 N79
30. D.L. Woerdeman, P. Ye, S. Shenoy, R.S. Parnas, G.E. Wnek, and O. Trofimova Electrospun fibers from wheat protein: investigation of the interplay between molecular structure and the fluid dynamics of the electrospinning process Biomacromolecules 6 2005 707 712 (Pubitemid 40476051)