Microencapsulation of Pitanga extract (Eugenia uniflora L.) by ionic gelation: Effect of wall material and fluidized bed drying.

Pitanga (Eugenia uniflora L.) is a fruit native to Brazil with a large amount of bioactive compounds, antioxidant properties and attractive color. However, it is not yet well studied, despite its high availability.

Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds.

The Maillard reaction is a natural process in foods and widely used in by-products to develop meat flavors. However, few research has focused on protecting the volatile compounds generated. This study investigated the Maillard reaction in chicken bone hydrolysate at pH 4 and 6, followed by spray drying encapsulation to assess volatile retention, preservation, and sensory properties.

Selenium micro-encapsulation: Innovative strategies for supplementing plant-based beverages.

Selenium (Se) is an essential micronutrient for humans, and one of the new strategies to increase its intake is to fortify foodstuff with Se-bioaccessible species. This study aimed to produce Se-microparticles (selenate, selenite and Se-organic) using combined methods of microencapsulation; fortify commercial plant-based beverages (PBBs); evaluate the stability of microparticles; and estimate the bioaccessibility of Se and its contribution to the Recommended Daily Intake (RDA). Samples and bioaccessible fractions were submitted to acid digestion and Se levels (total and bioaccessible) were quantified by ICP-MS.

Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application.

Cocoa honey, a by-product obtained during the processing of cocoa, is a juice rich in pectin, organic acids, minerals and phenolic compounds with antioxidant properties. Fresh cocoa honey is quickly fermented due to its high content of reducing sugars, such as fructose and glucose, which limits its shelf life. Currently, cocoa honey is only commercialized in frozen form, as logistical challenges prevent the wide distribution or export of this by-product for applications in the market of sweets, jellies, beverages, confectionery, and nutraceutical foods among others.

Ferrous sulfate microparticles obtained by : characterization, stability and in vitro digestion simulation.

Unlabelled: The use of microencapsulated ferrous-sulfate is among the various options recommended for food fortification, as the protective wall material surrounding the compound can preserve it from undesirable alterations and also protect the food. Microencapsulated iron can be produced using different wall materials and encapsulation methods. Thus, a microparticle was developed through spray chilling, containing ferrous sulfate (FS), as active compound, and a fat mixture as the coating material.

Encapsulation of pomegranate polyphenols by ionic gelation: Strategies for improved retention and controlled release.

This study aimed at producing pectin hydrogel beads by ionic gelation proce to carry pomegranate extract (PE) evaluating approaches to increase its retention and protect the polyphenols from environmental conditions that interfere in the stability and color of these compounds, such as the pH of the medium. Several strategies were tested to reduce the mass transfer and consequently increase its retention. The insertion of a filler (gelatinized starch), the employment of different concentrations from the external environment, the adsorption using blank pectin-starch beads, and the electrostatic coating using chitosan were performed.

Microencapsulation of Limosilactobacillus reuteri (DSM 23878) for application in infant formula: Heat resistance and bacterial viability during long-time storage.

This study aimed to evaluate the survival capacity of the probiotic culture Limosilactobacillus reuteri (DSM 23878) to microencapsulation by spray drying, and its potential as component of an infant formula. Preliminary tests were performed between skim milk (SM) and infant formula (IF) as wall material and two inlet temperatures, evaluating the encapsulation efficiency, moisture content, water activity and stability, to choose the drying parameters. After drying in optimized conditions, the powder of microencapsulated L.

The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability.

In this study, the effects of different concentrations of pea protein concentrate (PPC) in the physical properties, porosity features, and oxidative stability of maltodextrin-based spray-dried microparticles containing orange essential oil (OEO, rich in limonene) were evaluated. The use of PPC resulted in spray-dried microparticles with encapsulation efficiencies of about 99 wt%, without visible pores, and relatively high glass transition temperature (66,4 °C) at A ∼ 0.3.

Microparticles loaded with fish oil: stability studies, food application and sensory evaluation.

Aim: Evaluate the stability of microparticles loaded with fish oil produced by spray drying, spray chilling and by the combination of these techniques (double-shell) and use the microparticles for food application.

Methods: Samples were stored for 180 days at 6 °C and 24 °C (75% RH). Performed investigations included encapsulation efficiency, moisture content, a, size (laser scattering), colour (L*, a*, b*), polyunsaturated fatty acids (PUFAs) (GC), thermal behaviour (DSC) and crystalline structure (XRD).

Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts.

An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed.

Performance of oil-in-water emulsions stabilized by different types of surface-active components.

The emulsion stability depends on the physicochemical properties of the dispersed phase and their interaction with the continuous phase. Surface-active compounds (SAC) are added in emulsions to reduce the interfacial tension (IT) between these phases and keep the oil droplets stabilized. Moreover, small amounts of SAC can occupy intermolecular voids in the dried matrix, reducing the oxidation.

Microencapsulation performance of Fe-peptide complexes and stability monitoring.

Iron supplementation presents several challenges, such as low bioavailability, high reactivity and a metallic taste. Iron absorption is enhanced by complexing with organic compounds such as peptides, while microencapsulation is an alternative to protect the mineral and mask undesirable flavors. Fe-peptide complexes were obtained by reacting small whey peptides (< 5 kDa) with iron (from ferrous sulfate) under controlled conditions.

Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods.

The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenol-rich water insoluble components.

Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study.

The present work proposes using the ultrasound technology to incorporate microencapsulated nutrients during pre-treatments for drying of food products. Both hydrophilic and lipophilic nutrients were evaluated: incorporation of microcapsules of iron (obtained by spray drying using maltodextrin as wall material) and carotenoids (obtained by hot emulsification and solidification using hydrogenated palm oil as wall material). The ultrasound pre-treatment was applied in water and ethanol, where the microcapsules were dispersed, and food samples were immersed.

Optimization of the production of double-shell microparticles containing fish oil.

Fish oil incorporation into food products is a challenge because long-chain fatty acids are susceptible to oxidation. Microencapsulation is an alternative for protecting and delivering fish oil besides masking undesirable flavours. This work aimed to produce spray-chilled microparticles using spray-dried microparticles loaded with fish oil as the core material and evaluate the effects of core concentration and lipid wall material composition on the apparent viscosity of the feeding material (suspension), microparticle mean diameter (D), moisture content and eicosapentaenoic acid and docosahexaenoic acid losses.

The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin.

Ginger oleoresin (GO) can be encapsulated within a protective lipid matrix in order to facilitate handling, provide protection against the external environment or promote the stability of GO compounds. The aim of this study was to verify the ability of solid lipid microparticles (SLMs) containing GO (10-20% w/w) to maintain or improve the stability of ginger compounds, by monitoring SLMs' characteristics during storage at different temperatures (25 and 40 °C). The lipids matrix of SLMs were composed by stearic acid (90, 80, 75, 65% w/w) and oleic acid (15% w/w), The crystalline structure of the particles after 84 days of storage did not present any polymorphic alterations, while presenting spherical form upon scanning by electron microscopy.