Emerging Technologies in Food Science: Advances in Micro-Encapsulation

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 25593

Special Issue Editor

Department of Technique and Food Development, Institute of Human Nutrition Sciences, Nowoursynowska 159c St., 02-776 Warsaw, Poland
Interests: microencapsulation of bioactive compounds; processing of food products of plant origin and their compounds (vegetables, fruits and cereals); experimental design in food technology
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Special Issue Information

Dear Colleagues,

There is currently a great deal of interest in the development of functional foods with added value related to health promotion or disease prevention. This process often requires the addition of ingredients to the matrix, which causes technological challenges. One of the technologies in the microscale is microencapsulation, which creates a barrier between the core and the coating material to prevent chemical and physical changes. The basic substances that form the core of microencapsulation are ingredients such as flavors, sweeteners, dyes, or vitamins. Encapsulation can be used to maintain the proper physicochemical properties of molecules, as well as their biological activity. This helps to overcome the problems with core substance stability or designing the controlled release of bioactive compounds.

This Special Issue will be dedicated to expressing the ground-breaking research in microencapsulation in food technology that could be a step toward decreasing the prevalence of diseases of affluence in populations. Subjects that will be discussed in this Special Issue will be concentrated on but not limited to techniques of microencapsulation, properties of microcapsules, and the stability and controlled release of core materials.

Prof. Dr. Marcin A. Kurek
Guest Editor

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Keywords

  • Microencapsulation
  • Spray-drying
  • Core material
  • Encapsulation efficiency
  • Coating

Published Papers (7 papers)

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Editorial

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2 pages, 180 KiB  
Editorial
Special Issue on Emerging Technologies in Food Science: Advances in Microencapsulation
by Marcin Kurek
Appl. Sci. 2022, 12(19), 9515; https://0-doi-org.brum.beds.ac.uk/10.3390/app12199515 - 22 Sep 2022
Viewed by 850
Abstract
This Special Issue was dedicated to “Emerging Technologies in Food Science: Advances in Microencapsulation”; it brought together six articles pertaining to a very diverse spectrum of topics [...] Full article

Research

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15 pages, 4503 KiB  
Article
Effect of Maltodextrin Replacement by Selected Native Starches and Disaccharides on Physicochemical Properties of Pumpkin Oil Capsules Prepared by Spray-Drying
by Dorota Ogrodowska, Iwona Zofia Konopka, Małgorzata Tańska, Waldemar Brandt and Beata Piłat
Appl. Sci. 2022, 12(1), 33; https://0-doi-org.brum.beds.ac.uk/10.3390/app12010033 - 21 Dec 2021
Cited by 4 | Viewed by 3243
Abstract
The aim of the study is to compare selected carbohydrates that differed in the glycaemic index: maltodextrin, three native starches (wheat, rice, maize), and two disaccharides (trehalose and lactose) used to encapsulation of model oil (in this case cold-pressed pumpkin oil). Encapsulation efficiency [...] Read more.
The aim of the study is to compare selected carbohydrates that differed in the glycaemic index: maltodextrin, three native starches (wheat, rice, maize), and two disaccharides (trehalose and lactose) used to encapsulation of model oil (in this case cold-pressed pumpkin oil). Encapsulation efficiency of pumpkin oil by spray drying, size of obtained capsules, oxidative stability of encapsulated oil, and retention of tocopherols, squalene, and sterols in surface and core material of capsules were determined. It was found that encapsulation efficiency varied from 35% for rice starch to 68–71% for wheat starch, maltodextrin, and lactose. The bulk density of capsules was independent of the used carbohydrate type (189–198 kg/m3), while their size was significantly lower for samples of pumpkin oil encapsulated in native starches (over 2 times compared to capsules with trehalose). Of the best lipid capturing agents (native wheat starch, maltodextrin, and lactose), wheat starch mainly bound tocopherols, squalene, and sterols to the capsule surface, while lactose to the core material of the capsules (35.5–81.2%). Among tested carbohydrates, native wheat starch acted as the best antioxidant agent (oxidative stability was 15.1 h vs. 9.4 h for pure pumpkin oil). Full article
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12 pages, 3697 KiB  
Article
Microencapsulation of Peppermint Oil by Complex Coacervation and Subsequent Spray Drying Using Bovine Serum Albumin/Gum Acacia and an Oxidized Starch Crosslinker
by Wilhelm Robert Glomm, Peter Patrick Molesworth, Eugenia Mariana Sandru, Le Thuy Truong, Anders Brunsvik and Heidi Johnsen
Appl. Sci. 2021, 11(9), 3956; https://0-doi-org.brum.beds.ac.uk/10.3390/app11093956 - 27 Apr 2021
Cited by 18 | Viewed by 3086
Abstract
Most liquid food flavours such as essential oils are volatile and prone to degradation in the presence of oxygen, light, moisture and high temperatures. Microencapsulation of volatile ingredients prior to use in food or beverages is a commonly used process to limit loss [...] Read more.
Most liquid food flavours such as essential oils are volatile and prone to degradation in the presence of oxygen, light, moisture and high temperatures. Microencapsulation of volatile ingredients prior to use in food or beverages is a commonly used process to limit loss and degradation of flavours and aromas during processing and storage. Here, peppermint essential oil was microencapsulated via complex coacervation using a combination of bovine serum albumin and gum Acacia as wall materials. The resulting core-shell microcapsules were chemically crosslinked with a modified food-grade starch, and subsequently spray dried, resulting in dry microcapsules which could be easily redispersed in aqueous solutions. Microcapsule formation and stability, as well as microencapsulation yield of peppermint oil, were investigated as a function of polymer concentration, core material load/wall thickness and crosslinker concentration. The crosslinked peppermint oil microcapsules were spherical and mononuclear both before and after spray drying and redispersion, whereas control coacervate samples without crosslinker did not withstand the spray drying process. Microencapsulation yield as analysed by GC-MS showed no loss of peppermint oil during or after complex coacervation, and 54% loss after spray drying for the best combination of Polymer:Oil ratio and crosslinker concentration used here, indicating good overall protection of the core material. Full article
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20 pages, 1297 KiB  
Article
Dehumidified-Air-Assisted Spray Drying of Buckwheat Honey with Maltodextrin and Skim Milk Powder as Carriers
by Alicja Barańska, Aleksandra Jedlińska and Katarzyna Samborska
Appl. Sci. 2021, 11(7), 3150; https://0-doi-org.brum.beds.ac.uk/10.3390/app11073150 - 01 Apr 2021
Cited by 13 | Viewed by 2202
Abstract
Buckwheat honey is proven to demonstrate health beneficial properties; however, its application in the industry is limited due to its high viscosity and syrupy-like consistency. The paper aimed to investigate process performance and physiochemical properties of carrier-reduced buckwheat honey. Honey was spray dried [...] Read more.
Buckwheat honey is proven to demonstrate health beneficial properties; however, its application in the industry is limited due to its high viscosity and syrupy-like consistency. The paper aimed to investigate process performance and physiochemical properties of carrier-reduced buckwheat honey. Honey was spray dried conventionally (inlet/outlet drying temperature: 180 °C/80 °C) and at low drying temperature with dehumidified air application (inlet/outlet drying temperature: 80 °C/45 °C) with maltodextrin as traditional carrier and alternatively with skim milk powder. The results of this study indicate that lowering the humidity of drying air enabled a decrease in carrier content of up to 25% (w/w solids), following powder recovery over 87%, which has not been recorded before for buckwheat honey powders. The results for the physicochemical properties proved that the application of the dehumidified air and skim milk powder as a carrier ameliorated their physiochemical properties and the antioxidant activity. Furthermore, the energy consumption of dehumidified-air-assisted spray drying was investigated as a basis for potential industrial application of this innovative method, which has not been studied in the literature before. The industrial application of this method must be carefully analyzed with regard to its advantages, as the energy consumption is significantly higher than in conventional spray drying. Full article
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21 pages, 1363 KiB  
Article
Quality Assessment of Honey Powders Obtained by High- and Low-Temperature Spray Drying
by Aleksandra Jedlińska, Artur Wiktor, Dorota Witrowa-Rajchert, Dorota Derewiaka, Rafał Wołosiak, Arkadiusz Matwijczuk, Agnieszka Niemczynowicz and Katarzyna Samborska
Appl. Sci. 2021, 11(1), 224; https://0-doi-org.brum.beds.ac.uk/10.3390/app11010224 - 28 Dec 2020
Cited by 12 | Viewed by 2601
Abstract
The paper aimed to compare the quality of rapeseed and honeydew honey powders, obtained by two methods of spray drying—traditional at a high temperature (inlet air 180 °C) and innovative low-temperature spray drying with the use of dehumidified air as a drying medium [...] Read more.
The paper aimed to compare the quality of rapeseed and honeydew honey powders, obtained by two methods of spray drying—traditional at a high temperature (inlet air 180 °C) and innovative low-temperature spray drying with the use of dehumidified air as a drying medium (inlet air 75 °C). Total polyphenol content, antioxidant activity, and the content and types of aromatic compounds were determined. In addition, Fourier-transform infrared spectroscopy (FTIR) coupled with chemometrics analyses was done. Powders obtained by the low-temperature spray drying method (with dehumidified air) were characterized by a higher content of polyphenols, antioxidant activity, and aromatic compounds, compared to powders obtained by the traditional method. Honeydew honey compared to rapeseed honey was characterized by a higher content of polyphenols, antioxidant activity, and composition of aromatic compounds. The results proved that the production method had a higher impact on the final properties of powders than the type of honey. Full article
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Review

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26 pages, 3943 KiB  
Review
Synthesis of Starch Nanoparticles and Their Applications for Bioactive Compound Encapsulation
by Diana Morán, Gemma Gutiérrez, María Carmen Blanco-López, Ali Marefati, Marilyn Rayner and María Matos
Appl. Sci. 2021, 11(10), 4547; https://0-doi-org.brum.beds.ac.uk/10.3390/app11104547 - 17 May 2021
Cited by 25 | Viewed by 6539
Abstract
In recent years, starch nanoparticles (SNPs) have attracted growing attention due to their unique properties as a sustainable alternative to common nanomaterials since they are natural, renewable and biodegradable. SNPs can be obtained by the breakdown of starch granules through different techniques which [...] Read more.
In recent years, starch nanoparticles (SNPs) have attracted growing attention due to their unique properties as a sustainable alternative to common nanomaterials since they are natural, renewable and biodegradable. SNPs can be obtained by the breakdown of starch granules through different techniques which include both physical and chemical methods. The final properties of the SNPs are strongly influenced by the synthesis method used as well as the operational conditions, where a controlled and monodispersed size is crucial for certain bioapplications. SNPs are considered to be a good vehicle to improve the controlled release of many bioactive compounds in different research fields due to their high biocompatibility, potential functionalization, and high surface/volume ratio. Their applications are frequently found in medicine, cosmetics, biotechnology, or the food industry, among others. Both the encapsulation properties as well as the releasing processes of the bioactive compounds are highly influenced by the size of the SNPs. In this review, a general description of the different types of SNPs (whole and hollow) synthesis methods is provided as well as on different techniques for encapsulating bioactive compounds, including direct and indirect methods, with application in several fields. Starches from different botanical sources and different bioactive compounds are compared with respect to the efficacy in vitro and in vivo. Applications and future research trends on SNPs synthesis have been included and discussed. Full article
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19 pages, 1555 KiB  
Review
Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials
by Samira Mohammadalinejhad and Marcin Andrzej Kurek
Appl. Sci. 2021, 11(9), 3936; https://0-doi-org.brum.beds.ac.uk/10.3390/app11093936 - 27 Apr 2021
Cited by 44 | Viewed by 5976
Abstract
Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, [...] Read more.
Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, which could profoundly influence the final food product′s physicochemical properties. Microencapsulation technology is extensively investigated to enhance stability, bioaccessibility, and impart controlled release properties. There are many varieties of microencapsulation methods and diverse types of wall materials. However, choosing a proper approach involves considering the processing parameters, equipment availability, and application purposes. The present review thoroughly scrutinizes anthocyanins′ chemical structure, principles, benefits, and drawbacks of different microencapsulation methods, including spray drying, freeze drying, electrospinning/electrospraying, inclusion complexes, emulsification, liposomal systems, ionic gelation, and coacervation. Furthermore, wall materials applied in different techniques plus parameters that affect the powders′ encapsulation efficiency and physicochemical properties are discussed. Future studies should focus on various processing parameters and the combination of different techniques and applications regarding microencapsulated anthocyanins in functional foods to assess their stability, efficiency, and commercialization potentials. Full article
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