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Special Issue "Advances in Encapsulation and Controlled Release of Food Bioactive Components"

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (20 October 2023) | Viewed by 4161

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Special Issue Editor

Prof. Dr. Fahrettin Göǧüş

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Guest Editor

Food Engineering Department, Engineering Faculty, University of Gaziantep, Gaziantep 27410, Turkey
Interests: bioactive compounds; encapsulation; microencapsulation; functional food

Special Issue Information

Dear Colleagues,

Bioactive components have great importance in food and pharmaceutical products because of their health benefits. However, their susceptibility to environmental conditions makes them difficult to be used in food, cosmetic and pharmaceutical products in their pure form without encapsulation. Encapsulation is a process which helps to improve the stability and controlled release properties of bioactive components. Encapsulation technology describes enclosing active agents within a protective wall material at the micro/nano scale. The enclosed active agents are protected from undesirable interactions, thereby enhancing stability during processing or storage and increasing bioavailability. In encapsulation technology, different methods under varying conditions are employed to improve the encapsulation efficiency and retention of encapsulated bioactive compounds. In order to improve the encapsulation efficiency and, thus, expand their commercial use, it is important to explore new approaches.

This Special Issue aims to highlight advances in encapsulation technology employed to form the capsules, and in controlled release systems to release food bioactive components from the capsules. Therefore, studies that involve innovative approaches to encapsulation and controlled release systems are warmly welcomed.

Prof. Dr. Fahrettin Göǧüş
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

encapsulation
controlled release
bioactive compounds
stability
health benefits
bioavailability

Published Papers (5 papers)

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Research

18 pages, 7601 KiB

Open AccessArticle

Controlled Release of Phycocyanin in Simulated Gastrointestinal Conditions Using Alginate-Agavins-Polysaccharide Beads

Alejandro Londoño-Moreno

Zayra Mundo-Franco

Margarita Franco-Colin

Carolina Buitrago-Arias

Martha Lucía Arenas-Ocampo

Antonio Ruperto Jiménez-Aparicio

Edgar Cano-Europa

and

Brenda Hildeliza Camacho-Díaz

Foods 2023, 12(17), 3272; https://doi.org/10.3390/foods12173272 - 31 Aug 2023

Viewed by 557

Abstract

C-phycocyanin (CPC) is an antioxidant protein that, when purified, is photosensitive and can be affected by environmental and gastrointestinal conditions. This can impact its biological activity, requiring an increase in the effective amount to achieve a therapeutic effect. Therefore, the aim of this study was to develop a microencapsulate of a complex matrix, as a strategy to protect and establish a matrix for the controlled release of CPC based on polysaccharides such as agavins (AGV) using ionic gelation. Four matrices were formulated: M1 (alginate: ALG), M2 (ALG and AGV), M3 (ALG, AGV, and κ-carrageenan: CGN), and M4 (ALG, AGV, CGN, and carboxymethylcellulose: CMC) with increasing concentrations of CPC. The retention and diffusion capacities of C-phycocyanin provided by each matrix were evaluated, as well as their stability under simulated gastrointestinal conditions. The results showed that the encapsulation efficiency of the matrix-type encapsulates with complex composites increased as more components were added to the mixtures. CMC increased the retention due to the hydrophobicity that it provides by being in the polysaccharide matrix; CGN enabled the controlled diffusive release; and AGV provided protection of the CPC beads under simulated gastrointestinal conditions. Therefore, matrix M4 exhibited an encapsulation efficiency for CPC of 98% and a bioaccessibility of 10.65 ± 0.65% after the passage of encapsulates through in vitro digestion. Full article

(This article belongs to the Special Issue Advances in Encapsulation and Controlled Release of Food Bioactive Components)

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15 pages, 1577 KiB

Open AccessArticle

Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying

and

Foods 2023, 12(17), 3244; https://doi.org/10.3390/foods12173244 - 29 Aug 2023

Viewed by 788

Abstract

The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion. The encapsulation techniques employed included spray drying (SD), spray freeze-drying (SFD), and freeze-drying (FD). These methodologies were compared based on encapsulation efficiency, desiccation yield, powder attributes, and the capacity to retain aroma. The encapsulation efficiencies were notably higher (>90%) in SD, particularly with the application of an ultrasonic nozzle and a two-fluidized nozzle (2FN), in contrast to those obtained through SFD and FD. Notably, SD employing an ultrasonic nozzle exhibited superior preservation of volatiles (73.19%) compared to FD (24.45%), SD-2FN (62.34%), and SFD (14.23%). Among the various components, α-pinene and linalool stood out with near-perfect retention rates, close to 100%. Full article

(This article belongs to the Special Issue Advances in Encapsulation and Controlled Release of Food Bioactive Components)

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12 pages, 2998 KiB

Open AccessArticle

Effects of Octenyl-Succinylated Chitosan—Whey Protein Isolated on Emulsion Properties, Astaxanthin Solubility, Stability, and Bioaccessibility

and

Foods 2023, 12(15), 2898; https://doi.org/10.3390/foods12152898 - 30 Jul 2023

Cited by 1 | Viewed by 799

Abstract

The synthesis of octenyl-succinylated chitosan with different degrees of substitution resulting from chemical modification of chitosan and controlled addition of octenyl succinic acid was investigated. The modified products were characterized using ¹H NMR, FTIR, and XRD, and the degree of substitution was also determined. The properties of the modified chitosan oligosaccharide in solution were evaluated by surface tension and dye solubilization, finding that the molecules self-assembled when they are above the critical aggregation concentration. The two methods yielded consistent results, showing that the self-assembly was reduced with higher levels of substitution. The antimicrobial activity of the octanyl-succinylated chitosan oligosaccharide (OSA-COS) derivatives against Staphylococcus aureus, Escherichia coli, and Fusarium oxysporum f.sp cucumerinum was investigated by the Oxford cup method. While the acetylated COS derivatives were not significantly effective against either E coli or S. aureus, they showed significant antifungal activity toward F. oxysporum that was superior to that of COS. The modified product was found to form a stable emulsion when mixed with whey protein isolate. The emulsion formed by the highly substituted derivatives have a certain stability and loading efficiency, which can be used for the encapsulation and delivery of astaxanthin. Full article

(This article belongs to the Special Issue Advances in Encapsulation and Controlled Release of Food Bioactive Components)

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17 pages, 1647 KiB

Open AccessArticle

Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model

Asliye Karaaslan

Foods 2023, 12(12), 2371; https://doi.org/10.3390/foods12122371 - 14 Jun 2023

Cited by 1 | Viewed by 689

Abstract

Melon seed oil (MSO) possesses plenty of long-chain fatty acids (LFCAs, oleic–linoleic acid 90%), remarkable antioxidant activity (DPPH (0.37 ± 0.40 µmol TE/g), ABTS (4.98 ± 0.18 µmol TE/g), FRAP (0.99 ± 0.02 µmol TE/g), and CUPRAC (4.94 ± 0.11 µmol TE/g)), and phenolic content (70.14 ± 0.53 mg GAE/100 g). Encapsulation is a sound technology to provide thermal stability and controlled release attributes to functional compounds such as plant seed oil. Nano-sized and micro-sized capsules harboring MSO were generated by utilizing thin film dispersion, spray drying, and lyophilization strategies. Fourier infrared transform analysis (FTIR), scanning electron microscopy (SEM), and particle size analyses were used for the authentication and morphological characterization of the samples. Spray drying and lyophilization effectuated the formation of microscale capsules (2660 ± 14 nm, 3140 ± 12 nm, respectively), while liposomal encapsulation brought about the development of nano-capsules (282.30 ± 2.35 nm). Nano-liposomal systems displayed significant thermal stability compared to microcapsules. According to in vitro release studies, microcapsules started to release MSO in simulated salivary fluid (SSF) and this continued in gastric (SGF) and intestinal (SIF) environments. There was no oil release for nano-liposomes in SSF, while limited release was observed in SGF and the highest release was observed in SIF. The results showed that nano-liposomal systems featured MSO thermal stability and controlled the release attributes in the gastrointestinal system (GIS) tract. Full article

(This article belongs to the Special Issue Advances in Encapsulation and Controlled Release of Food Bioactive Components)

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18 pages, 3978 KiB

Open AccessArticle

Designing Nanoliposome-in-Natural Hydrogel Hybrid System for Controllable Release of Essential Oil in Gastrointestinal Tract: A Novel Vehicle

Bulent Basyigit

Foods 2023, 12(11), 2242; https://doi.org/10.3390/foods12112242 - 01 Jun 2023

Cited by 2 | Viewed by 956

Abstract

In this study, thyme essential oil (essential oil to total lipid: 14.23, 20, 25, and 33.33%)-burdened nanoliposomes with/without maltodextrin solution were infused with natural hydrogels fabricated using equal volumes (1:1, v/v) of pea protein (30%) and gum Arabic (1.5%) solutions. The production process of the solutions infused with gels was verified using FTIR spectroscopy. In comparison to the nanoliposome solution (NL₁) containing soybean lecithin and essential oil, the addition of maltodextrin (molar ratio of lecithin to maltodextrin: 0.80, 0.40, and 0.20 for NL₂, NL₃, and NL₄, respectively) to these solutions led to a remarkable shift in particle size (487.10–664.40 nm), negative zeta potential (23.50–38.30 mV), and encapsulation efficiency (56.25–67.62%) values. Distortions in the three-dimensional structure of the hydrogel (H2) constructed in the presence of free (uncoated) essential oil were obvious in the photographs when compared to the control (H1) consisting of a pea protein–gum Arabic matrix. Additionally, the incorporation of NL₁ caused visible deformations in the gel (HNL₁). Porous surfaces were dominant in H1 and the hydrogels (HNL₂, HNL₃, and HNL₄) containing NL₂, NL₃, and NL₄ in the SEM images. The most convenient values for functional behaviors were found in H1 and HNL₄, followed by HNL₃, HNL₂, HNL₁, and H2. This hierarchical order was also valid for mechanical properties. The prominent hydrogels in terms of essential oil delivery throughout the simulated gastrointestinal tract were HNL₂, HNL₃, and HNL₄. To sum up, findings showed the necessity of mediators such as maltodextrin in the establishment of such systems. Full article

(This article belongs to the Special Issue Advances in Encapsulation and Controlled Release of Food Bioactive Components)

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