Encapsulation and delivery of food ingredients using starch based systems

Food Chemistry

Volumn 229, Issue , 2017, Pages 542-552

  Zhu, Fan ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Bioactive; Bioavailability; Controlled release; Emulsion; Encapsulation; Starch modification

Indexed keywords

BIOCHEMISTRY; EMULSIFICATION; EMULSIONS; ENCAPSULATION; FOOD ADDITIVES; NATURAL POLYMERS;

BIOACTIVE; BIOAVAILABILITY; CARBOHYDRATE POLYMERS; CONTROLLED RELEASE; ENCAPSULATION SYSTEMS; FUNCTIONAL INGREDIENT; INCLUSION COMPLEXATION; STARCH MODIFICATION;

STARCH;

AMYLOSE; NANOPARTICLE; STARCH; STEARIC ACID; CAROTENOID; POLYPHENOL; TRACE ELEMENT;

COMPLEX FORMATION; CROSS LINKING; ELECTROSPINNING; EMULSION; ENCAPSULATION; FOOD; HYDROGEL; NONHUMAN; PHYSICAL CHEMISTRY; REVIEW; SPRAY DRYING; CHEMISTRY; DIETARY SUPPLEMENT; DRUG DELIVERY SYSTEM;

CAROTENOIDS; DIETARY SUPPLEMENTS; DRUG DELIVERY SYSTEMS; MICRONUTRIENTS; POLYPHENOLS; STARCH;

EID: 85014477899     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.02.101     Document Type: Review

References (51)

1. Abbas, S., Karangwa, E., Bashari, M., Hayat, K., Hong, X., Sharif, H.R., Zhang, X., Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly. Ultrasonics Sonochemistry 23 (2015), 81–92.
2. Belingheri, C., Curti, E., Ferrillo, A., Vittadini, E., Evaluation of porous starch as a flavour carrier. Food & Function 3 (2012), 255–261.
3. Charve, J., Reineccius, G.A., Encapsulation performance of proteins and traditional materials for spray dried flavors. Journal of Agricultural and Food Chemistry 57 (2009), 2486–2492.
4. 10 using octenyl succinic anhydride modified starch. Food Chemistry 174 (2015), 585–590.
5. Chin, S. F., Yazid, S. N. A. M., & Pang, S. C. (2014). Preparation and characterization of starch nanoparticles for controlled release of curcumin. International Journal of Polymer Science, Article ID 340121.
6. Cohen, R., Orlova, Y., Kovalev, M., Ungar, Y., Shimoni, E., Structural and functional properties of amylose complexes with genistein. Journal of Agricultural and Food Chemistry 56 (2008), 4212–4218.
7. Cohen, R., Schwartz, B., Peri, I., Shimoni, E., Improving bioavailability and stability of genistein by complexation with high-amylose corn starch. Journal of Agricultural and Food Chemistry 59 (2011), 7932–7938.
8. Córdoba, A.L., Deladino, L., Martino, M., Effect of starch filler on calcium-alginate hydrogels loaded with yerba mate antioxidants. Carbohydrate Polymers 95 (2013), 315–323.
9. Cortés, R.N.F., Martínez, M.G., Guzmán, I.V., Llano, S.L.A., Grosso, C.R.F., Bustos, F.M., Evaluation of modified amaranth starch as shell material for encapsulation of probiotics. Cereal Chemistry 91 (2014), 300–308.
10. de Paz, E., Martín, Á., Bartolomé, A., Largo, M., Cocero, M.J., Development of water-soluble β-carotene formulations by high temperature, high-pressure emulsification and antisolvent precipitation. Food Hydrocolloids 37 (2014), 14–24.
11. Deladino, L., Teixeira, A.S., Navarro, A.S., Alvarez, I., Molina-García, A.D., Martino, M., Corn starch systems as carriers for yerba mate (Ilex paraguariensis) antioxidants. Food and Bioproducts Processing 94 (2015), 463–472.
12. Drusch, S., Rätzke, K., Shaikh, M.Q., Serfert, Y., Steckel, H., Scampicchio, M., et al. Differences in free volume elements of the carrier matrix affect the stability of microencapsulated lipophilic food ingredients. Food Biophysics 4 (2009), 42–48.
13. Emin, M.A., Hardt, N., van der Goot, A.J., Schuchmann, H.P., Formation of oil droplets in plasticized starch matrix in simple shear flow. Journal of Food Engineering 112 (2012), 200–207.
14. Fathi, M., Martín, Á., McClements, D.J., Nanoencapsulation of food ingredients using carbohydrate based delivery systems. Trends in Food Science & Technology 39 (2014), 18–39.
15. Forssell, P., Starch-based microencapsulation. Eliasson, A.C., (eds.) Starch in food: Structure, function and applications, 2004, Woodhead Publishing Limited, Cambridge.
16. García-Tejeda, Y.V., Salinas-Moreno, Y., Hernández-Martínez, Á.R., Martínez-Bustos, F., Encapsulation of purple maize anthocyanins in phosphorylated starch by spray drying. Cereal Chemistry 93 (2016), 130–137.
17. Gökmen, V., Mogol, B.A., Lumaga, R.B., Fogliano, V., Kaplun, Z., Shimoni, E., Development of functional bread containing nanoencapsulated omega-3 fatty acids. Journal of Food Engineering 105 (2011), 585–591.
18. Han, L., Li, L., Liu, G., Li, B., Starch stearate as a novel encapsulation wall material and its effect on oil–water interfacial tension. Journal of Controlled Release 152 (2011), e192–e269.
19. Han, S., Choi, S.H., Kim, W., Kim, B.Y., Baik, M.Y., Infusion of catechin into native corn starch granules for drug and nutrient delivery systems. Food Science and Biotechnology 24 (2015), 2035–2040.
20. Habeych, E., Dekkers, B., van der Goot, A.J., Boom, R.M., Starch-zein blends formed by shear flow. Chemical Engineering 63 (2008), 5229–5238.
21. Hasanvand, E., Fathi, M., Bassiri, A., Javanmard, M., Abbaszadeh, R., Novel starch based nanocarrier for vitamin D fortification of milk: Production and characterization. Food and Bioproducts Processing 96 (2015), 264–277.
22. Huber, K.C., BeMiller, J.N., Channels of maize and sorghum starch granules. Carbohydrate Polymers 41 (2000), 269–276.
23. Joye, I.J., McClements, D.J., Biopolymer-based delivery systems: challenges and opportunities. Current Topics in Medicinal Chemistry 16 (2016), 1026–1039.
24. Karunaratne, R., Zhu, F., Physicochemical interactions of maize starch with ferulic acid. Food Chemistry 199 (2016), 372–379.
25. Kong, L., Ziegler, G.R., Formation of starch-guest inclusion complexes in electrospun starch fibers. Food Hydrocolloids 38 (2014), 211–219.
26. Li, B.Z., Wang, L.J., Li, D., Chiu, Y.L., Zhang, Z.J., Shi, J., et al. Physical properties and loading capacity of starch-based microparticles crosslinked with trisodium trimetaphosphate. Journal of Food Engineering 92 (2009), 255–260.
27. Li, Y., de Vries, R., Kleijn, M., Slaghek, T., Timmermans, J., Stuart, M.C., Norde, W., Lysozyme uptake by oxidized starch polymer microgels. Biomacromolecules 11 (2010), 1754–1762.
28. Li, Y., de Vries, R., Slaghek, T., Timmermans, J., Stuart, M.A.C., Norde, W., Preparation and characterization of oxidized starch polymer microgels for encapsulation and controlled release of functional ingredients. Biomacromolecules 10 (2009), 1931–1938.
29. Li, Z., Jiang, H., Xu, C., Gu, Li., A review: Using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals. Food Hydrocolloids 43 (2015), 153–164.
30. Lorentz, C., Pencreac'h, G., Soultani-Vigneron, S., Rondeau-Mouro, C., de Carvalho, M., Pontoire, B., et al. Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid. Carbohydrate Polymers 90 (2012), 152–158.
31. Marefati, A., Sjöö, M., Timgren, A., Dejmek, P., Rayner, M., Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying. Food Hydrocolloids 51 (2015), 261–271.
32. McClements, D.J., Li, Y., Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science 159 (2010), 213–228.
33. Mun, S., Kim, Y.R., McClements, D.J., Control of β-carotene bioaccessibility using starch-based filled hydrogels. Food Chemistry 173 (2015), 454–461.
34. Mun, S., Kim, Y.R., Shin, M., McClements, D.J., Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type. Food Hydrocolloids 44 (2015), 380–389.
35. Nielsen, C.K., Kjems, J., Mygind, T., Snabe, T., Schwarz, K., Serfert, Y., Meyer, R.L., Enhancing the antibacterial efficacy of isoeugenol by emulsion encapsulation. International Journal of Food Microbiology 229 (2016), 7–14.
36. Pérez, S., Bertoft, E., The molecular structures of starch components and their contribution to the architecture of starch granules: a comprehensive review. Starch/Stärke 62 (2010), 389–420.
37. Putseys, J.A., Lamberts, L., Delcour, J.A., Amylose-inclusion complexes: Formation, identity and physico-chemical properties. Journal of Cereal Science 51 (2010), 238–247.
38. Spada, J.C., Marczak, L.D.F., Tessaro, I.C., Noreña, C.P.Z., Microencapsulation of β-carotene using native pinhão starch, modified pinhão starch and gelatin by freeze-drying. International Journal of Food Science and Technology 47 (2012), 186–194.
39. Srichuwong, S., Jane, J.L., Physicochemical properties of starch affected by molecular composition and structures: A review. Food Science and Biotechnology 16 (2007), 663–674.
40. Sweedman, M.C., Tizzotti, M.J., Schäfer, C., Gilbert, R.G., Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review. Carbohydrate Polymers 92 (2013), 905–920.
41. Tonon, R.V., Pedro, R.B., Grosso, C.R.F., Hubinger, M.D., Microencapsulation of flaxseed oil by spray drying: effect of oil load and type of wall material. Drying Technology 30 (2012), 1491–1501.
42. Vitaglione, P., Lumaga, R.B., Ferracane, R., Sellitto, S., Morelló, J.R., Miranda, J.R., et al. Human bioavailability of flavanols and phenolic acids from cocoa-nut creams enriched with free or microencapsulated cocoa polyphenols. British Journal of Nutrition 109 (2013), 1832–1843.
43. Wang, S., Chen, Y., Liang, H., Chen, Y., Shi, M., Wu, J., et al. Intestine-specific delivery of hydrophobic bioactives from oxidized starch microspheres with an enhanced stability. Journal of Agricultural and Food Chemistry 63 (2015), 8669–8675.
44. Wang, Z., Li, Y., Chen, L., Xin, X., Yuan, Q., A study of controlled uptake and release of anthocyanins by oxidized starch microgels. Journal of Agricultural and Food Chemistry 61 (2013), 5880–5887.
45. Wu, Y., Du, X., Ge, H., Lv, Z., Preparation of microporous starch by glucoamylase and ultrasound. Starch/Stärke 63 (2011), 217–225.
46. Wurzburg, O.B., Modified starches: Properties and uses. 1986, CRC Press, Boca Raton, FL.
47. Xing, Y., Xu, Q., Ma, Y., Che, Z., Cai, Y., Jiang, L., Effect of porous starch concentrations on the microbiological characteristics of microencapsulated Lactobacillus acidophilus. Food & Function 5 (2014), 972–983.
48. Yu, H., Huang, Q., Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch. Food Chemistry 119 (2010), 669–674.
49. Zhao, J., Whistler, R.L., Spherical aggregates of starch granules as flavour carriers. Food Technology 48 (1994), 104–105.
50. Zhu, F., Interactions between starch and phenolic compound. Trends in Food Science & Technology 43 (2015), 129–143.
51. Zhu, F., Wang, Y.J., Rheological and thermal properties of rice starch and rutin mixtures. Food Research International 49 (2012), 757–762.