Optimizing microencapsulation of peanut sprout extract by response surface methodology

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 307-314

  Lee, Yun Kyung ^a   Ahn, Sung Il ^a   Kwak, Hae Soo ^a  

^a Sejong University   (South Korea)

Author keywords

Microencapsulation; Optimum conditions; Peanut sprout extract; Response surface methodology

Indexed keywords

COATINGS; COREMAKING; EMULSIFICATION; EXTRACTION; OILSEEDS; SURFACE PROPERTIES;

AM MEDIUM; COATING MATERIAL; CONDITION; CORE MATERIAL; OPTIMUM CONDITIONS; PEANUT SPROUT EXTRACT; RESPONSE-SURFACE METHODOLOGY; SECONDARY COATING; W/O EMULSIONS; WHEY PROTEINS CONCENTRATE;

MICROENCAPSULATION;

ACACIA SENEGAL; ARACHIS HYPOGAEA;

EID: 84863635764     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.06.006     Document Type: Article

References (34)

1. Ahn S.I., Chang Y.H., Kwak H.S. Optimization of microencapsulation of Inonotus obliquus extract powder by response surface methodology and its application into milk. Korean Journal for Food Science of Animal Resources 2010, 30(4):661-668.
2. Ahn J.H., Kim Y.P., Lee Y.M., Seo E.M., Lee K.W., Kim H.S. Optimization of microencapsulation of seed oil by response surface methodology. Food Chemistry 2008, 107:98-105.
3. Axel B., Abraham A., Nissim G. Double emulsions stabilized by new molecular recognition hybrid of natural polymers. Polymers for Advanced Technologies 2002, 13:1019-1031.
4. Axel B., Abraham A., Nissim G. W/O/W double emulsions stabilized with WPI-polysaccharide complexes. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2007, 294:20-32.
5. Box G.E.P., Hunter J.S. Multifactor experimental design for exploring response surfaces. The Annals of Mathematical Statistics 1957, 28:195-241.
6. Chang P.S., Shin M.G., Lee W.M. Relationship between emulsion stability index and HLB balue of emulsifier in the analysis of W/O emulsion stability. Analytical Science & Technology 1994, 7(2):237-243.
7. Cho Y.-H., Park J. Evaluation of process parameters in the O/W/O multiple emulsion method for flavor encapsulation. Journal of Food Science 2003, 68(2):534-538.
8. Choi H.J., Ahn J., Kim N.C., Kwak H.S. The effects of microencapsulated chitooligosaccharide on physical and sensory properties of the milk. Asian Australasian Journal of Animal Sciences 2006, 19:1347-1353.
9. Choi K.O., Ryu J.N., Kwak H.S., Ko S.H. Spray-dried conjugated linoleic acid encapsulated with maillard reaction products of whey proteins and maltodextrin. Food Science and Biotechnology 2010, 19(4):957-965.
10. Ficheux M.-F., Bonakdar L., Leal-Calderon F., Bibette J. Some stability criteria for double emulsions. Langmuir 1998, 14(10):2702-2706.
11. Frascareli E.C., Silva V.M., Tonon R.V., Hubinger M.D. Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food and Bioproducts Processing 2012, 10.1016/j.fbp.2011.12.002.
12. Gharsallaoui A., Roudaut G., Chambin O., Vioilley A., Saurel R. Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International 2007, 40(9):1107-1121.
13. Gurbuz O., Gocmen D., Dagdelen F., Gursoy M., Aydin S., Sahin I., et al. Determination of flavan-3-ols and trans-resveratrol in grapes and wine using HPLC with fluorescence detection. Food Chemistry 2007, 100(2):518-525.
14. Jager-Lezer N., Terrisse I., Bruneau F., Tokgoz S., Ferreira L., Clausse D., et al. Influence of lipophilic surfactant on the release kinetics of watersoluble molecules entrapped in a W/O/W multiple emulsion. Journal of Controlled Release 1997, 45(1):1-13.
15. Kang H.I., Kim J.Y., Kwon S.J., Park K.W., Kang J.S., Seo K.I. Antioxidative effect of peanut sprout extracts. Journal of the Korean Society of Food Science and Nutrition 2010, 39(7):941-946.
16. King R.E., Bomser J.A., Min D.B. Bioactivity of resveratrol. Comprehensive Reviews in Food Science and Food Safety 2006, 5:65-70.
17. Klein M., Aserin A., Ishai P.B., Garti N. Interactions between whey protein isolate and gum Arabic. Colloids and Surfaces B: Biointerfaces 2010, 79:377-383.
18. Lee K.Y. Antioxidant effect of phenolic compounds isolated from deffated perilla seed flour. Korean Journal of Food Science and Technology 1993, 25(1):9-14.
19. Lee S.J., Rosenberg M. Microencapsulation of theophylline in whey proteins: effects of core-to-wall ratio. International Journal of Pharmaceutics 2000, 205(1-2):147-158.
20. Ly M.H., Aguedo M., Goudot S., Le M.L., Cayot P., Teixeira J.A., et al. Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability. Food Hydrocolloids 2008, 22(5):742-751.
21. Lyons M.M., Yu C., Toma R.B., Cho S.Y., Reiboldt W., Lee J., et al. Resveratrol in raw and baked blueberries and bilberries. Journal of Agricultural and Food Chemistry 2003, 51(20):5867-5870.
22. Minitab Release 15 Statistical software for windows 2006, Minitab Inc., USA.
23. Park B.G., Lee J.H., Shin H.K., Lee J.H., Chang P.S. Optimization of conditions for the double layer microencapsulation of lactic acid bacteria. Korean Journal of Food Science and Technology 2006, 38(6):767-772.
24. Pays K., Giermanska-Kahn J., Pouligny B., Bibette J., Leal-Calderon F. Coalescence in surfactant-stabilized double emulsions. Langmuir 2001, 17(25):7758-7769.
25. Pedroza-Islas R., Vernon-Carter E.J., Duran-Dominguez C., Trejo-Martinez S. Using biopolymer blends for shrimp feedstuff microencapsulation I. microcapsule particle size, morphology and microstructure. Food Research International 1999, 32(5):367-374.
26. Rosenberg M., Sheu T.-Y. Microencapsulation of volatiles by spray drying in whey protein based wall systems. International Dairy Journal 1996, 6:273-284.
27. SAS User Guide Statistics, version 9.0 edition 2001, SAS Inst., Inc., Cary, NC, USA.
28. Shahidi F., Han X. Encapsulation of food ingredients. Critical Reviews in Food Science and Nutrition 1993, 33:501-547.
29. Sheu T.-Y., Rosenberg M. Microencapsulation by spray drying ethyl caprylate in whey protein and carbonate wall systems. Journal of Food Science 1995, 60:98-103.
30. Tharwat F.T., Brain V. Encyclopedia of emulsion technology 1983, Vol. 1:129-286. Marcel Dekker. Inc., New York, NY, USA.
31. Tokusoglu O., Unal M.K., Yemis F. Determination of phytoalexin resveratrol in peanut and pistachios by HPLC-DAD and GC-MS. Journal of Agricultural and Food Chemistry 2005, 53(12):5003-5009.
32. Ursica L., Tita D., Palici I., Tita B., Vlaia V. Particle size analysis of some water/oil/water multiple emulsions. Journal of Pharmaceutical and Biomedical Analysis 2005, 37(5):931-936.
33. Van der Graaf S., Schroen C.G.P.H., Boom R.M. Preparation of double emulsions by membrane emulsification-a review. Journal of Membrane Science 2005, 251:7-15.
34. Wang Y., Catana F., Yang Y., Roderick R., van Breemen R.B. An LC-MS method for analyzing total resveratrol in grape juice, cranberry juice, and in wine. Journal of Agricultural and Food Chemistry 2002, 50(3):431-435.