Encapsulation of vitamin E: Effect of physicochemical properties of wall material on retention and stability

Carbohydrate Polymers

Volumn 124, Issue , 2015, Pages 172-179

  Hategekimana, Joseph ^a   Masamba, Kingsley George ^a,b   Ma, Jianguo ^a   Zhong, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b LILONGWE UNIVERSITY OF AGRICULTURE AND NATURAL RESOURCES   (Malawi)

Author keywords

Molecular weight; Nanoencapsulation; OSA modified starches; Spray drying; Vitamin E

Indexed keywords

EMULSIFICATION; MOLECULAR OXYGEN; MOLECULAR WEIGHT; NANOCAPSULES; SPRAY DRYING;

EMULSIFICATION CAPACITIES; EMULSIFICATION PROPERTIES; MODIFIED STARCHES; NANO-ENCAPSULATION; OCTENYL SUCCINIC ANHYDRIDE; PHYSICOCHEMICAL PROPERTY; VITAMIN-E; WATER VAPOR PERMEABILITY;

STARCH;

ALPHA TOCOPHEROL; EMULSIFYING AGENT; GAS; NANOCAPSULE; OCTENYL SUCCINIC ANHYDRIDE-MODIFIED STARCH; OXYGEN; STARCH; WATER;

ANALOGS AND DERIVATIVES; CHEMISTRY; GAS; HALF LIFE TIME; KINETICS; METABOLISM; MOLECULAR WEIGHT; OXIDATION REDUCTION REACTION; PARTICLE SIZE; PERMEABILITY; TEMPERATURE; TIME; VISCOSITY;

EMULSIFYING AGENTS; GASES; HALF-LIFE; KINETICS; MOLECULAR WEIGHT; NANOCAPSULES; OXIDATION-REDUCTION; OXYGEN; PARTICLE SIZE; PERMEABILITY; STARCH; TEMPERATURE; TIME FACTORS; VISCOSITY; VITAMIN E; WATER;

EID: 84924043842     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.01.060     Document Type: Article

References (34)

1. O.H. Campanella, N.M. Dorward, and H. Singh A study of the rheological properties of concentrated food emulsions Journal of Food Engineering 25 3 1995 427 440 http://dx.doi.org/10.1016/0260-8774(94)00000-Y
2. M. Elomaa, T. Asplund, P. Soininen, R. Laatikainen, S. Peltonen, S. Hyvärinen, and A. Urtti Determination of the degree of substitution of acetylated starch by hydrolysis, 1H NMR and TGA/IR Carbohydrate Polymers 57 3 2004 261 267 http://dx.doi.org/10.1016/j.carbpol.2004.05.003
3. E.C. Frascareli, V.M. Silva, R.V. Tonon, and M.D. Hubinger Effect of process conditions on the microencapsulation of coffee oil by spray drying Food and Bioproducts Processing 90 3 2012 413 424 http://dx.doi.org/10.1016/j.fbp.2011.12.002
4. A. Gharsallaoui, G. Roudaut, O. Chambin, A. Voilley, and R. Saurel Applications of spray-drying in microencapsulation of food ingredients: An overview Food Research International 40 9 2007 1107 1121 http://dx.doi.org/10.1016/j.foodres.2007.07.004
5. Q. Huang, H. Yu, and Q. Ru Bioavailability and delivery of nutraceuticals using nanotechnology Journal of Food Science 75 1 2010 R50 R57 http://dx.doi.org/10.1111/j.1750-3841.2009.01457.x
6. C. Kowittaya, and N. Lumdubwong Molecular weight, chain profile of rice amylopectin and starch pasting properties Carbohydrate Polymers 108 2014 216 223 http://dx.doi.org/10.1016/j.carbpol.2014.02.081
7. S. Krishnan, A.C. Kshirsagar, and R.S. Singhal The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent Carbohydrate Polymers 62 4 2005 309 315 http://dx.doi.org/10.1016/j.carbpol.2005.03.020
8. R. Liang, Q. Huang, J. Ma, C.F. Shoemaker, and F. Zhong Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions Food Hydrocolloids 33 2 2013 225 233 http://dx.doi.org/10.1016/j.foodhyd.2013.03.015
9. R. Liang, C.F. Shoemaker, X. Yang, F. Zhong, and Q. Huang Stability and bioaccessibility of β-carotene in nanoemulsions stabilized by modified starches Journal of Agricultural and Food Chemistry 61 6 2013 1249 1257 http://dx.doi.org/10.1021/jf303967f
10. X. Li, N. Anton, C. Arpagaus, F. Belleteix, and T.F. Vandamme Nanoparticles by spray drying using innovative new technology: The Büchi Nano Spray Dryer B-90 Journal of Controlled Release 147 2 2010 304 310 http://dx.doi.org/10.1016/j.jconrel.2010.07.113
11. J. Loksuwan Characteristics of microencapsulated β-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin Food Hydrocolloids 21 5-6 2007 928 935 http://dx.doi.org/10.1016/j.foodhyd.2006.10.011
12. D.J. McClements Nanoemulsions versus microemulsions: Terminology, differences, and similarities Soft Matter 8 6 2012 1719 1729 http://dx.doi.org/10.1039/C2SM06903B
13. D. Moreau, and l.M. Rosenberg Porosity of whey protein-based microcapsules containing anhydrous milkfat measured by gas displacement pycnometry Journal of Food Science 63 5 1998 819 823 http://dx.doi.org/10.1111/j. 1365-2621.1998.tb17907.x
14. M.B.K. Niazi, M. Zijlstra, and A.A. Broekhuis Spray drying thermoplastic starch formulations: Need for processing aids and plasticizers? European Polymer Journal 49 7 2013 1861 1870 10.1016/j.eurpolymj.2013.04.016
15. L. Nilsson, and B. Bergenståhl Adsorption of hydrophobically modified anionic starch at oppositely charged oil/water interfaces Journal of Colloid and Interface Science 308 2 2007 508 513 http://dx.doi.org/10.1016/j.jcis.2007.01.024
16. I.L. Nunes, and A.Z. Mercadante Encapsulation of lycopene using spray-drying and molecular inclusion processes Brazilian Archives of Biology and Technology 50 5 2007 893 900 http://dx.doi.org/10.1590/S1516-89132007000500018
17. B. Ozturk, S. Argin, M. Ozilgen, and D.J. McClements Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin Journal of Food Engineering 142 2014 57 63 http://dx.doi.org/10.1016/j.jfoodeng.2014.06.015
18. R. Partanen, P. Hakala, O. Sjövall, H. Kallio, and P. Forssell Effect of relative humidity on the oxidative stability of microencapsulated sea buckthorn seed oil Journal of Food Science 70 1 2005 E37 E43 http://dx.doi.org/10.1111/j.1365-2621.2005.tb09035.x
19. D.T. Piorkowski, and D.J. McClements Beverage emulsions: Recent developments in formulation, production, and applications Food Hydrocolloids 2013 http://dx.doi.org/10.1016/j.foodhyd.2013.07.009
20. J. Rao, and D.J. McClements Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability Food Hydrocolloids 29 2 2012 326 334 http://dx.doi.org/10.1016/j.foodhyd.2012.04.008
21. M. Rosenberg, I.J. Kopelman, and Y. Talmon Factors affecting retention in spray-drying microencapsulation of volatile materials Journal of Agricultural and Food Chemistry 38 5 1990 1288 1294 http://dx.doi.org/10.1021/jf00095a030
22. Y. Serfert, S. Drusch, B. Schmidt-Hansberg, M. Kind, and K. Schwarz Process engineering parameters and type of n-octenylsuccinate-derivatised starch affect oxidative stability of microencapsulated long chain polyunsaturated fatty acids Journal of Food Engineering 95 3 2009 386 392 http://dx.doi.org/10.1016/j.jfoodeng.2009.05.021
23. R. Shogren, and G. Biresaw Surface properties of water soluble maltodextrin, starch acetates and starch acetates/alkenylsuccinates Colloids and Surfaces A: Physicochemical and Engineering Aspects 298 3 2007 170 176 http://dx.doi.org/10.1016/j.colsurfa.2006.10.070
24. A. Soottitantawat, F. Bigeard, H. Yoshii, T. Furuta, M. Ohkawara, and P. Linko Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying Innovative Food Science & Emerging Technologies 6 1 2005 107 114 http://dx.doi.org/10.1016/j.ifset.2004.09.003
25. M.C. Sweedman, M.J. Tizzotti, C. Schäfer, and R.G. Gilbert Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review Carbohydrate Polymers 92 1 2013 905 920 http://dx.doi.org/10.1016/j.carbpol.2012.09.040
26. R.M. Syamaladevi, S.S. Sablani, J. Tang, J. Powers, and B.G. Swanson Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: In Relation to glass transition Journal of Food Science 76 6 2011 E414 E421 http://dx.doi.org/10.1111/j. 1750-3841.2011.02249.x
27. A. Viswanathan Effect of degree of substitution of octenyl succinate starch on the emulsification activity on different oil phases Journal of Environmental Polymer Degradation 7 4 1999 191 196 http://dx.doi.org/10.1023/A:1022830715565
28. Y. Yang, M.E. Leser, A.A. Sher, and D.J. McClements Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®) Food Hydrocolloids 30 2 2013 589 596 http://dx.doi.org/10.1016/j.foodhyd.2012.08.008
29. Y. Yang, and D.J. McClements Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant Food Hydrocolloids 30 2 2013 712 720 http://dx.doi.org/10.1016/j.foodhyd.2012.09.003
30. C.K. Yeom, S.B. Oh, J.W. Rhim, and J.M. Lee Microencapsulation of water-soluble herbicide by interfacial reaction. I. Characterization of microencapsulation Journal of Applied Polymer Science 78 9 2000 1645 1655 http://dx.doi.org/10.1002/1097-4628(20001128)78:9〈1645::AID-APP100〉3.0.CO;2-2
31. S.-H. Yoo, and J. Jane Molecular weights and gyration radii of amylopectins determined by high-performance size-exclusion chromatography equipped with multi-angle laser-light scattering and refractive index detectors Carbohydrate Polymers 49 3 2002 307 314 http://dx.doi.org/10.1016/S0144-8617(01)00339-3
32. S.-H. Yoo, Y.-B. Song, P.-S. Chang, and H.G. Lee Microencapsulation of α-tocopherol using sodium alginate and its controlled release properties International Journal of Biological Macromolecules 38 1 2006 25 30 http://dx.doi.org/10.1016/j.ijbiomac.2005.12.013
33. A. Yusoff, and B.S. Murray Modified starch granules as particle-stabilizers of oil-in-water emulsions Food Hydrocolloids 25 1 2011 42 55 http://dx.doi.org/10.1016/j.foodhyd.2010.05.004
34. J. Zhu, L. Li, L. Chen, and X. Li Nano-structure of octenyl succinic anhydride modified starch micelle Food Hydrocolloids 32 1 2013 1 8 http://dx.doi.org/10.1016/j.foodhyd.2012.11.033