Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives

Journal of Food Science

Volumn 82, Issue 6, 2017, Pages 1291-1301

  Speranza, Barbara ^a   Petruzzi, Leonardo ^a   Bevilacqua, Antonio ^a   Gallo, Mariangela ^a   Campaniello, Daniela ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

bioactive compounds; encapsulation; juices; probiotics

Indexed keywords

FLAVORING AGENT; PROBIOTIC AGENT;

ANALYSIS; FOOD HANDLING; FRUIT AND VEGETABLE JUICE; NANOTECHNOLOGY;

FLAVORING AGENTS; FOOD HANDLING; FRUIT AND VEGETABLE JUICES; NANOTECHNOLOGY; PROBIOTICS;

EID: 85019122571     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13727     Document Type: Review

References (90)

1. Alessa F, Hettiarachchy N, Rayaprolu SJ, Benamara M, Greathouse D, Singh S. 2014. Stability of nano encapsulated rice bran derived bioactive pentapeptide in apple juice. J Food Process Technol 5:356.
2. Anandharamakrishnan C. 2014. Nanoencapsulation of food bioactive compounds. In: Anandharamakrishnan C. Techniques for nanoencapsulation of food ingredients. New York, N.Y., U.S.A.: Springer. p. 1–6.
3. Anandharamakrishnan C, Padma Ishwarya S. 2015. Introduction to encapsulation of food ingredients. In: Anandharamakrishnan C, Padma Ishwarya S. Spray drying techniques for food ingredient encapsulation. Hoboken, N.J., U.S.A.: John Wiley & Sons, Ltd. p. 37–64.
4. Anarjan N, Tan CP. 2013. Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. Food Chem 139:527–31.
5. Antunes AEC, Liserre AM, Coelho ALA, Menezes CR, Moreno I, Yotsuyanagi K, Azambuja NC. 2013. Acerola nectar with added microencapsulated probiotic. LWT – Food Sci Technol 54:125–31.
6. Bernela M, Kaur P, Chopra M, Thakur R. 2014. Synthesis, characterization of nisin loaded alginate-chitosan-pluronic composite nanoparticles and evaluation against microbes. LWT – Food Sci Technol 59:1093–9.
7. Bhat AR, Irorere VU, Bartlett T, Hill D, Kedia G, Charalampopoulos D, Nualkaekul S, Radecka I. 2015. Improving survival of probiotic bacteria using bacterial poly-γ-glutamic acid. Intl J Food Microbiol 196:24–31.
8. Bhushan B, Pal A, Kumar S, Jain V. 2015. Biochemical characterization and kinetic comparison of encapsulated haze removing acidophilic xylanase with partially purified free xylanase isolated from Aspergillus flavus MTCC 9390. J Food Sci Technol 52:191–200.
9. Blanco-Padilla A, Soto KM, Iturriaga MH, Mendoza S. 2014. Food antimicrobials nanocarriers. Scient. World J. Volume 2014. Article number 837215.:1–11. DOI: 10.1155/2014/837215.
10. Chaikham P. 2015. Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage. Food Biosci. 12:61–6.
11. Chaikham P, Apichartsrangkoon A. 2014. Effects of encapsulated Lactobacillus acidophilus along with pasteurized longan juice on the colon microbiota residing in a dynamic simulator of the human intestinal microbial ecosystem. Appl Microbiol Biot 98:485–95.
12. Chaikham P, Apichartsrangkoon A, Worametrachanon S, Supraditareporn W, Chokiatirote E, Van der Wiele T. 2013. Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract. J Sci Food Agric 93:2229–38.
13. Chaikham P, Chunthanom P, Jirasatid S. 2015. Survivability of recoated probiotic capsules in simulated gastrointestinal environment and Mao juice containing herbal extracts and antioxidants. Intl Food Res J 22:2601–9.
14. Char C, Cisternas L, Pérez F, Guerrero S. 2016. Effect of emulsification on the antimicrobial activity of carvacrol. CyTA – J Food 14:186–92.
15. Chopra M, Kaur P, Bernela M, Thakur R. 2014. Surfactant assisted nisin loaded chitosan-carageenan nanocapsule synthesis for controlling food pathogens. Food Control 37:158–64.
16. Cook MT, Tzortzis G, Charalampopoulos D, Khutoryanskiy VV. 2012. Microencapsulation of probiotics for gastrointestinal delivery. J Control Release 1:56–67.
17. Corona-Hernandez RI, Álvarez-Parrilla E, Lizardi-Mendoza J, Islas-Rubio AR, Rosa LA, Wall-Medrano A. 2013. Structural stability and viability of microencapsulated probiotic bacteria: a review. Compr Rev Food Sci Food Saf 12:614–28.
18. De Ancos B, Colina-Coca C, González-Peña D, Sánchez-Moreno C. 2015. Bioactive compounds from vegetable and fruit by-products. In: Gupta VK, Tuohy MG, editors. Biotechnology of bioactive compounds: sources and applications. Hoboken, N.J., U.S.A.: John Wiley & Sons, Ltd. p. 1–36.
19. De Prisco A, Mauriello G. 2016. Probiotication of foods: a focus on microencapsulation tool. Trends Food Sci Technol 48:27–39.
20. De Souza EL, da Cruz Almeida ET, de Sousa Guedes JP. 2016. The potential of the incorporation of essential oils and their individual constituents to improve microbial safety in juices: a review. Compr Rev Food Sci Food Saf 15:753–72.
21. Di Gioa D. 2016. Safety of fermented meat. In. Prakash V, Martin-Belloso O, Keener L, Astley, SB, Braun S, McMahon H, Lelieveld H, editors. Regulating safety of traditional and ethnic foods. Cambridge, U.S.A.: Elsevier (Academic Press). p. 125–48.
22. Doherty SB, Auty MA, Stanton C, Ross RP, Fitzgerald GF, Brodkorb A. 2012. Application of whey protein micro-bead coatings for enhanced strength and probiotic protection during fruit juice storage and gastric incubation. J Microencapsul 29:713–28.
23. Dong X, Zhu Q, Dai Y, He J, Pan H, Chen J, Zheng ZP. 2016. Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: preparation, characterization, and antibrowning effects in apple juice. Food Chem 192:1033–40.
24. Donsì F, Annunziata M, Sessa M, Ferrari G. 2011. Nanoencapsulation of essential oils to enhance their antimicrobial activity. LWT – Food Sci Technol 44:1908–14.
25. Đorđević V, Balanč B, Belščak-Cvitanović A, Lević S, Trifković K, Kalušević A, Kostić I, Komes D, Bugarski B, Nedović V. 2015. Trends in encapsulation technologies for delivery of food bioactive compounds. Food Eng Rev 7:452–90.
26. Đorđević V, Belščak-Cvitanović A, Drvenica I, Komes D, Nedović V, Bugarski B. 2017. Nanoscale nutrient delivery systems. In: Grumezescu AM, editor. Nutrient delivery: a volume in nanotechnology in the agri-food industry. Cambridge, U.S.A.: Elsevier (Academic Press). p. 87–139.
27. Duque ALRF, Monteiro M, Adorno MAT, Sakamoto IK, Sivieri K. 2016. An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model. Food Res Intl 84:160–9.
28. Ezhilarasi PN, Karthik P, Chhanwal N, Anandharamakrishnan C. 2013. Nanoencapsulation techniques for food bioactive components: a review. Food Bioprocess Technol 6:628–47.
29. Fratianni F, Cardinale F, Russo I, Iuliano C, Tremonte P, Coppola R, Nazzaro F. 2014. Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions. J Microencapsul 31:299–305.
30. Fuciños C, Fuciños P, Fajardo P, Amado IR, Pastrana LM, Rúa ML. 2015. Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogels in grape juice. Food Bioprocess Technol 8:1583–92.
31. Gaanappriya M, Guhankumar P, Kiruththica V, Santhiya N, Anita S. 2013. Probiotication of fruit juices by Lactobacillus acidophilus. Intl J Adv Biotechnol Res 4:72–7.
32. Galgano F, Condelli N, Caruso MC, Colangelo MA, Favati F. 2014. Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects. In: Ravishankar Rai V, Bai JA, editors. Beneficial microbes in fermented and functional foods. Abingdon, Oxon, U.K.: CRC Press - Taylor & Francis Group. p. 189–206.
33. Gandomi H, Abbaszadeh S, Misaghi A, Bokaie S, Noori N. 2016. Effect of chitosan-alginate encapsulation with inulin on survival of Lactobacillus rhamnosus GG during apple juice storage and under simulated gastrointestinal conditions. LWT – Food Sci Technol 69:365–71.
34. García-Ceja A, Mani-López E, Palou E, López-Malo A. 2015. Viability during refrigerated storage in selected food products and during simulated gastrointestinal conditions of individual and combined lactobacilli encapsulated in alginate or alginate-chitosan. LWT – Food Sci Technol 63:482–9.
35. Gassara-Chatti F, Brar SK, Ajila CM, Verma M, Tyagi RD, Valero JR. 2013. Encapsulation of ligninolytic enzymes and its application in clarification of juice. Food Chem 137:18–24.
36. Gbassi GK, Vandamme TF. 2012. Probiotic encapsulation technology: from microencapsulation to release into the gut. Pharmaceutics 4:149–63.
37. Ghosh V, Mukherjee A, Chandrasekaran N. 2014. Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage. Colloids Surf B 114:392–7.
38. Habibi A, Keramat J, Hojjatoleslamy M, Tamjidi F. 2017. Preparation of fish oil microcapsules by complex coacervation of gelatin–gum arabic and their utilization for fortification of pomegranate juice. J Food Process Eng 40:e12385.
39. He X, Hwang HM. 2016. Nanotechnology in food science: functionality, applicability, and safety assessment. J Food Drug Anal 24:671–81.
40. Ilyasoglu H, El SN. 2014. Nanoencapsulation of EPA/DHA with sodium caseinateegum arabic complex and its usage in the enrichment of fruit juice. LWT – Food Sci Technol 56:461–8.
41. Istenič K, Korošec RC, Ulrih NP. 2016. Encapsulation of (–)-epigallocatechin gallate into liposomes and into alginate or chitosan microparticles reinforced with liposomes. J Sci Food Agric 96:4623–32.
42. Javeri I. 2016. Application of “nano” nutraceuticals in medicine. In: Grumezescu A, editor. Nutraceuticals. Cambridge, U.S.A.: Elsevier (Academic Press). p. 189–92.
43. Jo YJ, Chun JY, Kwon YJ, Min SG, Hong GP, Choi MJ. 2015. Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice. LWT – Food Sci Technol 60:444–51.
44. Joe MM, Bradeeba K, Parthasarathi R, Sivakumaar PK, Chauhan PS, Tipayno S, Benson A, Sa T. 2012. Development of surfactin based nanoemulsion formulation from selected cooking oils: evaluation for antimicrobial activity against selected food associated microorganisms. J Taiwan Inst Chemical Eng 43:172–80.
45. Kailasapathy K. 2016. Bioencapsulation technologies for incorporating bioactive components into functional foods. In: Ravishankar Rai V, editor. Advances in food biotechnology. Hoboken, N.J.: John Wiley & Sons, Ltd. p. 313–33.
46. Katouzian I, Jafari SM. 2016. Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins. Trends Food Sci Technol 53:34–48.
47. Krasaekoopt W, Kitsawad K. 2010. Sensory characteristics and consumer acceptance of fruit juice containing probioitcs beads in Thailand. AU J Technol 14:33–8.
48. Krasaekoopt W, Watcharapoka S. 2014. Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT – Food Sci Technol 57:761–6.
49. Krogsgård Nielsen C, Kjems J, Mygind T, Snabe T, Schwarz K, Serfert Y, Meyer RL. 2016. Enhancing the antibacterial efficacy of isoeugenol by emulsion encapsulation. Intl J Food Microbiol 229:7–14.
50. Kumar L, Nagar S, Mittal A, Garg N, Gupta VK. 2014. Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices. J Food Sci Technol 51:1737–49.
51. Lee SY, Jo YJ, Choi MJ, Lee BY, Han JK, Lim JK, Oh JW. 2014. Effect of coating method on the survival rate of L. plantarum for chicken feed. Korean J Food Sci Anim Resour 34:230–37.
52. Loeffler M, Beiser S, Suriyarak S, Gibis M, Weiss J. 2014. Antimicrobial efficacy of emulsified essential oil components against weak acid-adapted spoilage yeasts in clear and cloudy apple juice. J Food Protect 77:1325–35.
53. Loquercio A, Castell-Perez E, Gomes C, Moreira RG. 2015. Preparation of chitosan-alginate nanoparticles for trans-cinnamaldehyde entrapment. J Food Sci 80: N2305–15.
54. Marsanasco M, Márquez AL, Wagner JR, del Valle Alonso S, Chiaramoni NS. 2011. Liposomes as vehicles for vitamins E and C: an alternative to fortify orange juice and offer vitamin C protection after heat treatment. Food Res Int 44:3039–46.
55. Marsanasco M, Piotrkowski B, Calabró V, del Valle Alonso S, Chiaramoni NS. 2015. Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties. J Food Sci Technol 52:7828–38.
56. Marsh AJ, Hill C, Ross RP, Cotter PD. 2014. Fermented beverages with health-promoting potential: past and future perspectives. Trends Food Sci Technol 38:113–24.
57. Martín MJ, Lara-Villoslada F, Ruiz MA, Morales ME. 2015. Microencapsulation of bacteria: a review of different technologies and their impact on the probiotic effects. Inn Food Sci Emerg Technol 27:15–25.
58. McClements DJ. 2015. Nanoscale nutrient delivery systems for food applications: improving bioactive dispersibility, stability, and bioavailability. J Food Sci 80:N1602–11.
59. Mosafa L, Moghadam M, Shahedi M. 2013. Papain enzyme supported on magnetic nanoparticles: preparation, characterization and application in the fruit juice clarification. Cuihua Xuebao/Chin J Catal 34:1897–904.
60. Nualkaekul S, Cook MT, Khutoryanskiy VV, Charalampopoulos D. 2013. Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices. Food Res Intl 53:304–11.
61. Nualkaekul S, Lenton D, Cook MT, Khutoryanskiy VV, Charalampopoulos D. 2012. Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice. Carbohyd Polym 90:1281–7.
62. Odriozola-Serrano I, Oms-Oliu G, Martín-Belloso O. 2014. Nanoemulsion-based delivery systems to improve functionality of lipophilic components. Front Nutr 1:24.
63. Oehlke K, Adamiuk M, Behsnilian D, Gräf V, Mayer-Miebach E, Walz E, Greiner R. 2014. Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence. Food Funct 5:1341–59.
64. Palafox-Carlos H, Ayala-Zavala JF, González-Aguilar GA. 2011. The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants. J Food Sci 76:R6–R15.
65. Pei J, Yue T, Yuan Y. 2014. Control of Alicyclobacillus acidoterrestris in fruit juices by a newly discovered bacteriocin. World J Microb Biot 30:855–63.
66. Petreska-Ivanovska T, Petrushevska-Tozi L, Grozdanov A, Petkovska R, Hadjieva J, Popovski E, Stafilov T, Mladenovska K. 2014. From optimization of synbiotic microparticles prepared by spray-drying to development of new functional carrot juice. Chem Ind Chem Eng Q 20:549–64.
67. Phoem AN, Chanthachum S, Voravuthikunchai SP. 2015. Applications of microencapsulated bifidobacterium longum with eleutherine americana in fresh milk tofu and pineapple juice. Nutrients 7:2469–84.
68. Rathore S, Desai PM, Liew CV, Chan LW, Heng PWS. 2013. Microencapsulation of microbial cells. J Food Eng 116:369–81.
69. Rein MJ, Renouf M, Cruz-Hernandez C, Actis-Goretta L, Thakkar SK, da Silva Pinto M. 2013. Bioavailability of bioactive food compounds: a challenging journey to bioefficacy. Br J Clin Pharmacol 75:588–602.
70. Rodrigues D, Sousa S, Gomes AM, Pintado MM, Silva JP, Costa P, Amaral MH, Rocha-Santos T, Freitas AC. 2012. Storage stability of Lactobacillus paracasei as free cells or encapsulated in alginate-based microcapsules in low ph fruit juices. Food Bioprocess Technol 5: 2748–57.
71. Rodríguez J, Martín MJ, Ruiz MA, Clares B. 2016. Current encapsulation strategies for bioactive oils: from alimentary to pharmaceutical perspectives. Food Res Int 83:41–59.
72. Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P, Martín-Belloso O. 2014. In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages. Food Res Intl 62:771–8.
73. Ruiz-Rico M, Pérez-Esteve E, Lerma-García MJ, Marcos MD, Martínez-Máñez R, Barat JM. 2017. Protection of folic acid through encapsulation in mesoporous silica particles included in fruit juices. Food Chem 218:471–8.
74. Salvia-Trujillo L, Martín-Belloso O, McClements DJ. 2016. Excipient nanoemulsions for improving oral bioavailability of bioactives. Nanomaterials 6, 17.
75. Sarkar P, Bhunia AK, Yao Y. 2017. Impact of starch-based emulsions on the antibacterial efficacies of nisin and thymol in cantaloupe juice. Food Chem 217:155–62.
76. Shahrestani H, Taheri-Kafrani A, Soozanipour A, Tavakoli O. 2016. Enzymatic clarification of fruit juices using xylanase immobilized on 1,3,5-triazine-functionalized silica-encapsulated magnetic nanoparticles. Biochem Eng J 109:51–8.
77. Shao P, Zhang J, Fang Z, Sun P. 2014. Complexing of chlorogenic acid with β-cyclodextrins: Inclusion effects, antioxidative properties and potential application in grape juice. Food Hydrocolloids 41:132–9.
78. Shen ZP, Apriani C, Weerakkody R, Sanguansri L, Augustin MA. 2011. Food matrix effects on in vitro digestion of microencapsulated tuna oil powder. J Agric Food Chem 59:8442–9.
79. Singh H. 2016. Nanotechnology applications in functional foods; opportunities and challenges. Prev Nutr Food Sci 21:1–8.
80. Sohail A, Turner MS, Prabawati EK, Coombes AGA, Bhandari B. 2012. Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products. Intl J Food Microbiol 157:162–6.
81. Strassburger K, Startup W, Levey V, Mattingly T, Briggs J, Harrison J, Wilson T. 2010. Enhanced stability of citral in juice beverages by applying cyclodextrin micro emulsion technology. ACS Symp. Ser. 194;1036:143–58.
82. Tao J, Zhu Q, Qin F, Wang M, Chen J, Zheng Z-P. 2017. Preparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice. Food Chem 224:11–8.
83. Tootoonchi P, Hesari J, Moradi M, Mehrnoosh F. 2015. Survival of encapsulated Lactobacillus Acidophilus LA5 and Lactobacillus casei 431 in orange juice stored in refrigerated temperature. Intl J Biol Pharm Appl Sci 4:268–76.
84. Vieira da Silva B, Barreira JCM, Oliveira MBPP. 2016. Natural phytochemicals and probiotics as bioactive ingredients for functional foods: extraction, biochemistry and protected-delivery technologies. Trends Food Sci Technol 50:144–58.
85. Wang J, Korber DR, Low NH, Nickerson MT. 2015. Encapsulation of Bifidobacterium adolescentis cells with legume proteins and survival under stimulated gastric conditions and during storage in commercial fruit juices. Food Sci Biotechnol 24:383–91.
86. Wechtersbach L, Nataša PU, Blaž C. 2012. Liposomal stabilization of ascorbic acid in model systems and in food matrices. LWT – Food Sci Technol 45:43–9.
87. Wootton-Beard PC, Ryan L. 2011. Improving public health?: the role of antioxidant-rich fruit and vegetable beverages. Food Res Intl 44:3135–48.
88. Ying D, Schwander S, Weerakkody R, Sanguansri L, Gantenbein-Demarchi C, Augustin MA. 2013. Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: probiotic survival in fruit juice. J Funct Foods 5:98–105.
89. Ying DY, Sanguansri L, Weerakkody R, Bull M, Augustin MA. 2016. Effect of encapsulant matrix on stability of microencapsulated probiotics. J Funct Foods 25:447–58.
90. Zou Y, Lee HY, Seo YC, Ahn J. 2012. Enhanced antimicrobial activity of nisin-loaded liposomal nanoparticles against foodborne pathogens. J Food Sci 77:M165–70.