Protein-based emulsion electrosprayed micro- and submicroparticles for the encapsulation and stabilization of thermosensitive hydrophobic bioactives

Journal of Colloid and Interface Science

Volumn 465, Issue , 2016, Pages 259-270

  Gómez Mascaraque, Laura G ^a   López Rubio, Amparo ^a  

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

Author keywords

Emulsion; Emulsion electrospraying; Encapsulation; Fatty acid; Functional food; Linolenic acid; Omega 3; Spray drying

Indexed keywords

EMULSIFICATION; EMULSIONS; ENCAPSULATION; FUNCTIONAL FOOD; HYDROPHOBICITY; MICROENCAPSULATION; OILS AND FATS; OSTWALD RIPENING; PROTEINS; SPRAY DRYING;

ALPHA LINOLENIC ACIDS; ELECTROSPRAYING; HYDROPHOBIC COMPONENTS; LINOLENIC ACIDS; OMEGA-3; SOY PROTEIN ISOLATES; ULTRASOUND TREATMENTS; WHEY PROTEIN CONCENTRATE;

FATTY ACIDS;

ACETIC ACID; ALKENE; FATTY ACID; GELATIN; GLOBULAR PROTEIN; LINOLENIC ACID; MILK PROTEIN; OMEGA 3 FATTY ACID; SOY PROTEIN ISOLATE; SOYBEAN OIL; SOYBEAN PROTEIN; STABILIZING AGENT; UNCLASSIFIED DRUG; WATER OIL CREAM; WHEY PROTEIN CONCENTRATE; EMULSION; MICROCAPSULE; WHEY PROTEIN;

ARTICLE; CONFORMATIONAL TRANSITION; CROSS LINKING; DEGRADATION; DENATURATION; ELECTROSPRAY; EMULSION; FLOCCULATION; HEAT SENSITIVITY; HYDRODYNAMICS; HYDROGEN BOND; HYDROPHOBICITY; INFRARED SPECTROSCOPY; LIPID OXIDATION; MICROCAPSULE; MICROENCAPSULATION; MICROENCAPSULATION EFFICIENCY; MICROSCOPY; PARTICLE SIZE; POLYMERIZATION; PRIORITY JOURNAL; PROTEIN UNFOLDING; SPRAY DRYING; SURFACE AREA; THERMOGRAVIMETRY; THERMOSTABILITY; ULTRASOUND; VISCOSITY; CHEMICAL PHENOMENA; CHEMISTRY; HEAT;

ALPHA-LINOLENIC ACID; CAPSULES; EMULSIONS; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; SOYBEAN PROTEINS; WHEY PROTEINS;

EID: 84949309663     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2015.11.061     Document Type: Article

References (43)

1. Aceituno-Medina M., Mendoza S., Lagaron J.M., López-Rubio A. Development and characterization of food-grade electrospun fibers from amaranth protein and pullulan blends. Food Res. Int. 2013, 54:667-674. 10.1016/j.foodres.2013.07.055.
2. Aewsiri T., Benjakul S., Visessanguan W., Wierenga P.A., Gruppen H. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin-tannic acid complex as influenced by types of interaction. Innovative Food Sci. Emerg. Technol. 2010, 11:712-720. 10.1016/j.ifset.2010.04.001.
3. Doyle B.B., Bendit E.G., Blout E.R. Infrared spectroscopy of collagen and collagen-like polypeptides. Biopolymers 1975, 14:937-957. 10.1002/bip.1975.360140505.
4. Ebrahimgol F., Tavanai H., Alihosseini F., Khayamian T. Electrosprayed recovered wool keratin nanoparticles. Polym. Adv. Technol. 2014, 25:1001-1007. 10.1002/pat.3342.
5. Gallardo G., Guida L., Martinez V., López M.C., Bernhardt D., Blasco R., Pedroza-Islas R., Hermida L.G. Microencapsulation of linseed oil by spray drying for functional food application. Food Res. Int. 2013, 52:473-482. 10.1016/j.foodres.2013.01.020.
6. Gómez-Mascaraque L.G., Lagarón J.M., López-Rubio A. Electrosprayed gelatin submicroparticles as edible carriers for the encapsulation of polyphenols of interest in functional foods. Food Hydrocolloids 2015, 49:42-52. 10.1016/j.foodhyd.2015.03.006.
7. Guillen M., Cabo N. Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region. J. Am. Oil Chem. Soc. 1997, 74:1281-1286.
8. Howe A.M., Pitt A.R. Rheology and stability of oil-in-water nanoemulsions stabilised by anionic surfactant and gelatin 2) addition of homologous series of sugar-based co-surfactants. Adv. Colloid Interface Sci. 2008, 144:30-37. 10.1016/j.cis.2008.08.004.
9. Jaworek A., Sobczyk A.T. Electrospraying route to nanotechnology: an overview. J. Electrostat. 2008, 66:197-219. 10.1016/j.elstat.2007.10.001.
10. Jiménez-Martín E., Gharsallaoui A., Pérez-Palacios T., Carrascal J., Rojas T. Suitability of using monolayered and multilayered emulsions for microencapsulation of ω-3 fatty acids by spray drying: effect of storage at different temperatures. Food Bioprocess Technol. 2014, 1-12. 10.1007/s11947-014-1382-y.
11. Kapchie V.N., Yao L., Hauck C.C., Wang T., Murphy P.A. Oxidative stability of soybean oil in oleosomes as affected by pH and iron. Food Chem. 2013, 141:2286-2293. 10.1016/j.foodchem.2013.05.018.
12. Kolanowski W., Ziolkowski M., Weißbrodt J., Kunz B., Laufenberg G. Microencapsulation of fish oil by spray drying - impact on oxidative stability. Part 1. Eur. Food Res. Technol. 2006, 222:336-342.
13. Leong T., Wooster T., Kentish S., Ashokkumar M. Minimising oil droplet size using ultrasonic emulsification. Ultrason. Sonochem. 2009, 16:721-727.
14. Long G., Ji Y., Pan H., Sun Z., Li Y., Qin G. Characterization of thermal denaturation structure and morphology of soy glycinin by FTIR and SEM. Int. J. Food Prop. 2015, 18:763-774.
15. López-Rubio A., Lagaron J.M. Whey protein capsules obtained through electrospraying for the encapsulation of bioactives. Innovative Food Sci. Emerg. Technol. 2012, 13:200-206. 10.1016/j.ifset.2011.10.012.
16. Malaki Nik A., Wright A.J., Corredig M. Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients. Food Funct. 2010, 1:141-148. 10.1039/C0FO00099J.
17. McClements D.J. Protein-stabilized emulsions. Curr. Opin. Colloid Interface Sci. 2004, 9:305-313. 10.1016/j.cocis.2004.09.003.
18. McClements D.J. Critical review of techniques and methodologies for characterization of emulsion stability. Crit. Rev. Food Sci. Nutr. 2007, 47:611-649.
19. McClements D.J. Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter 2011, 7:2297-2316.
20. McClements D.J. Advances in fabrication of emulsions with enhanced functionality using structural design principles. Curr. Opin. Colloid Interface Sci. 2012, 17:235-245.
21. Moomand K., Lim L.-T. Oxidative stability of encapsulated fish oil in electrospun zein fibres. Food Res. Int. 2014, 62:523-532. 10.1016/j.foodres.2014.03.054.
22. Nagarajan M., Benjakul S., Prodpran T., Songtipya P., Nuthong P. Film forming ability of gelatins from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide. Food Chem. 2013, 138:1101-1108. 10.1016/j.foodchem.2012.11.069.
23. Nagiah N., Madhavi L., Anitha R., Srinivasan N., Sivagnanam U. Electrospinning of poly (3-hydroxybutyric acid) and gelatin blended thin films: fabrication, characterization, and application in skin regeneration. Polym. Bull. 2013, 70:2337-2358. 10.1007/s00289-013-0956-6.
24. Pérez-Masiá R., Lagaron J., Lopez-Rubio A. Morphology and stability of edible lycopene-containing micro- and nanocapsules produced through electrospraying and spray drying. Food Bioprocess Technol. 2015, 8:459-470. 10.1007/s11947-014-1422-7.
25. Pérez-Masiá R., Lagaron J., López-Rubio A. Development and optimization of novel encapsulation structures of interest in functional foods through electrospraying. Food Bioprocess Technol. 2014, 7:3236-3245. 10.1007/s11947-014-1304-z.
26. Rodea-González D.A., Cruz-Olivares J., Román-Guerrero A., Rodríguez-Huezo M.E., Vernon-Carter E.J., Pérez-Alonso C. Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices. J. Food Eng. 2012, 111:102-109. 10.1016/j.jfoodeng.2012.01.020.
27. Surh J., Decker E.A., McClements D.J. Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions. Food Hydrocolloids 2006, 20:607-618. 10.1016/j.foodhyd.2005.07.004.
28. Torres-Giner S., Martinez-Abad A., Ocio M.J., Lagaron J.M. Stabilization of a nutraceutical omega-3 fatty acid by encapsulation in ultrathin electrosprayed zein prolamine. J. Food Sci. 2010, 75:N69-N79.
29. Wang B., Adhikari B., Barrow C.J. Optimisation of the microencapsulation of tuna oil in gelatin-sodium hexametaphosphate using complex coacervation. Food Chem. 2014, 158:358-365. 10.1016/j.foodchem.2014.02.135.
30. Dube A., Ng K., Nicolazzo J.A., Larson I. Effective use of reducing agents and nanoparticle encapsulation in stabilizing catechins in alkaline solution. Food Chem. 2010, 122:662-667. 10.1016/j.foodchem.2010.03.027.
31. Ye A., Cui J., Taneja A., Zhu X., Singh H. Evaluation of processed cheese fortified with fish oil emulsion. Food Res. Int. 2009, 42:1093-1098. 10.1016/j.foodres.2009.05.006.
32. Braithwaite M.C., Tyagi C., Tomar L.K., Kumar P., Choonara Y.E., Pillay V. Nutraceutical-based therapeutics and formulation strategies augmenting their efficiency to complement modern medicine: an overview. J. Funct. Foods 2014, 6:82-99. 10.1016/j.jff.2013.09.022.
33. Bock N., Dargaville T.R., Woodruff M.A. Electrospraying of polymers with therapeutic molecules: state of the art. Prog. Polym. Sci. 2012, 37:1510-1551.
34. Gharsallaoui A., Roudaut G., Chambin O., Voilley A., Saurel R. Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res. Int. 2007, 40:1107-1121. 10.1016/j.foodres.2007.07.004.
35. Bhardwaj N., Kundu S.C. Electrospinning: a fascinating fiber fabrication technique. Biotechnol. Adv. 2010, 28:325-347. 10.1016/j.biotechadv.2010.01.004.
36. Bhushani J.A., Anandharamakrishnan C. Electrospinning and electrospraying techniques: potential food based applications. Trends Food Sci. Technol. 2014, 1-13.
37. Chakraborty S., Liao I.C., Adler A., Leong K.W. Electrohydrodynamics: a facile technique to fabricate drug delivery systems. Adv. Drug Deliv. Rev. 2009, 61:1043-1054. 10.1016/j.addr.2009.07.013.
38. Song Y., Chan Y.K., Ma Q., Liu Z., Shum H.C. All-aqueous electrosprayed emulsion for templated fabrication of cytocompatible microcapsules. ACS Appl. Mater. Interf. 2015, 7:13925-13933.
39. Crawford M., Galli C., Visioli F., Renaud S., Simopoulos A.P., Spector A.A. Role of plant-derived omega-3 fatty acids in human nutrition. Ann. Nutr. Metab. 2000, 44:263-265.
40. Nguemeni C., Gouix E., Bourourou M., Heurteaux C., Blondeau N. Alpha-linolenic acid: a promising nutraceutical for the prevention of stroke. PharmaNutrition 2013, 1:1-8. 10.1016/j.phanu.2012.12.002.
41. Umesha S.S., Monahar B., Naidu K.A. Microencapsulation of α-linolenic acid-rich garden cress seed oil: physical characteristics and oxidative stability. Euro. J. Lipid Sci. Technol. 2013, 115:1474-1482. 10.1002/ejlt.201300181.
42. Frankel E.N. Lipid oxidation. Prog. Lipid Res. 1980, 19:1-22. 10.1016/0163-7827(80)90006-5.
43. Habib S., Amr A., Hamadneh I. Nanoencapsulation of alpha-linolenic acid with modified emulsion diffusion method. J. Am. Oil Chem. Soc. 2012, 89:695-703. 10.1007/s11746-011-1960-3.