Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsules

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Improving the viability of Lactobacillus plantarum LP90 by carboxymethylated dextran-whey protein conjugates: The relationship with glass transition temperature

Wen Li et al.

Summary: Microcapsules can enhance the viability and storage stability of probiotics during freeze-drying and gastrointestinal digestion.

FOOD HYDROCOLLOIDS (2023)

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Review Chemistry, Applied

Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review

Bertrand Muhoza et al.

Summary: The charge neutralization between oppositely charged polyelectrolytes can create complex coacervate, a rich colloidal poly-electrolyte phase. Complex coacervates have the ability to encapsulate bioactive ingredients. However, drying stresses can impact the stability and release properties of these encapsulates. This review evaluates the current research on spray-and freeze-dried microcapsules prepared by complex coacervation method, exploring the effects of crosslinkers and protectants on the dried coacervated microcapsules.

FOOD HYDROCOLLOIDS (2023)

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Article Chemistry, Applied

Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers

Lu Han et al.

Summary: The study encapsulated insulin and quercetin using a self-assembled water-in-oil-in-water double emulsion, with black-bean protein as the emulsifier, resulting in increased bioaccessibility of the compounds and improved stability and solubility under simulated gastrointestinal conditions.

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Article Chemistry, Applied

Co-encapsulation of (-)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors

Miao Hu et al.

Summary: Co-loaded (-)-epigallocatechin-3-gallate (EGCG) and quercetin double emulsions and hydrogel beads were prepared and studied for their structure, functions, and digestion characteristics. Results showed that the encapsulation efficiencies and bioavailability were higher in hydrogel beads than in double emulsions, while the antioxidant activities were higher in the double emulsions. Additionally, hydrogel beads could better control the release of free fatty acids.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: microcapsule characterization and release kinetics of the oil

Jelena Bajac et al.

Summary: This study aimed to encapsulate juniper berry essential oil (JBEO) using spray drying and evaluate the effects of different wall materials on microcapsule properties. The research found that the combination of gum arabic and maltodextrin as carriers achieved the best results in terms of encapsulation efficiency and release of JBEO.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

The physicochemical properties and the release of sodium caseinate/polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology

Zih-Sian Yang et al.

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FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Effects of gelation on the stability, tribological properties and time-delayed release profile of double emulsions

Meimiao Chen et al.

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FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel

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Summary: In this study, a pH-sensitive double emulsion-filled gellan gum hydrogel was prepared for intestinal targeted delivery of food bioactive ingredients. The double emulsions remained stable during storage and maintained their microstructure under acidic conditions. The gellan gum hydrogel showed high encapsulation efficiency and intestinal targeted release ability.

FOOD HYDROCOLLOIDS (2022)

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Review Food Science & Technology

Spray-drying wall materials: relationship with bioactive compounds

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Chemistry, Applied

Co-encapsulation of vitamins B12 and D3 using spray drying: Wall material optimization, product characterization, and release kinetics

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Summary: Spray drying was used to encapsulate vitamin B-12 and D-3, with optimized wall material combination resulting in improved stability and bioavailability of the co-encapsulated microcapsules.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Preparation and drying of water-in-oil-in-water (W/O/W) double emulsion to encapsulate soy peptides

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FOOD RESEARCH INTERNATIONAL (2021)

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Article Chemistry, Applied

Carboxymethyl tara gum-lactoferrin complex coacervates as carriers for vitamin D3: Encapsulation and controlled release

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Summary: This study developed a controlled release system of coacervated complexes involving lactoferrin and carboxymethyl tara gum for encapsulation of vitamin D-3. The optimized pH and LF:CMTG ratio showed ideal complex formation conditions, resulting in high encapsulation efficiency and improved thermal stability of the vitamin. In vitro simulations demonstrated effective release and bioaccessibility of the encapsulated vitamin in the intestine. The formation of complexes between LF and CMTG enabled the encapsulation of lipophilic bioactive compounds and promoted controlled release during gastrointestinal simulation.

FOOD HYDROCOLLOIDS (2021)

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Review Food Science & Technology

A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications

Sareh Boostani et al.

Summary: This study comprehensively reviews the principles and design methods of controlled release systems in the food sector, emphasizing the importance of CR systems in enhancing the performance of bioactive food ingredients. Different release mechanisms and potential carriers are discussed, providing insights into the rational design of controlled delivery formulas.

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The bioaccessibility of water-soluble vitamins: A review

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Summary: Water-soluble vitamins are essential for growth, development, and body function, and their bioaccessibility is crucial for metabolism. This review focused on evaluating the bioaccessibility of water-soluble vitamins, finding that factors like temperature and acidity may significantly affect their bioaccessibility.

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Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals

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Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions

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Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsules

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