Microencapsulation of flaxseed oil by soya proteins-gum arabic complex coacervation

2015 ◽  
Vol 50 (8) ◽  
pp. 1785-1791 ◽  
Author(s):  
Die Dong ◽  
Zhengliang Qi ◽  
Yufei Hua ◽  
Yeming Chen ◽  
Xiangzhen Kong ◽  
...  
Keyword(s):  
Gum Arabic ◽  
Flaxseed Oil ◽  
Complex Coacervation ◽  
Soya Proteins

scholarly journals Microencapsulation of Flaxseed Oil—State of Art

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 295
Author(s):  
Asma Yakdhane ◽  
Sabrine Labidi ◽  
Donia Chaabane ◽  
Anita Tolnay ◽  
Arijit Nath ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gum Arabic ◽  
Tween 80 ◽  
Flaxseed Oil ◽  
Review Article ◽  
Wall Material ◽  
Physico Chemical ◽  
Comprehensive Information ◽  
The Matrix

Microencapsulation is a well-known technology for the lipid delivery system. It prevents the oxidation of fatty acids and maintains the quality of lipid after extraction from oil seed and processing. In flaxseed oil, the amount of ω-3 and ω-6 polyunsaturated fatty acids are 39.90–60.42% and 12.25–17.44%, respectively. A comprehensive review article on the microencapsulation of flaxseed oil has not been published yet. Realizing the great advantages of flaxseed oil, information about different technologies related to the microencapsulation of flaxseed oil and their characteristics are discussed in a comprehensive way, in this review article. To prepare the microcapsule of flaxseed oil, an emulsion of oil-water is performed along with a wall material (matrix), followed by drying with a spray-dryer or freeze-dryer. Different matrices, such as plant and animal-based proteins, maltodextrin, gum Arabic, and modified starch are used for the encapsulation of flaxseed oil. In some cases, emulsifiers, such as Tween 80 and soya lecithin are used to prepare flaxseed oil microcapsules. Physico-chemical and bio-chemical characteristics of flaxseed oil microcapsules depend on process parameters, ratio of oil and matrix, and characteristics of the matrix. As an example, the size of the microcapsule, prepared with spray-drying and freeze-drying ranges between 10–400 and 20–5000 μm, respectively. It may be considered that the comprehensive information on the encapsulation of flaxseed oil will boost the development of functional foods and biopharmaceuticals.

scholarly journals Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification

2013 ◽  
Vol 53 (1) ◽  
pp. 362-372 ◽  
Author(s):  
Emma Piacentini ◽  
Lidietta Giorno ◽  
Marijana M. Dragosavac ◽  
Goran T. Vladisavljević ◽  
Richard G. Holdich
Keyword(s):  
Cold Water ◽  
Gum Arabic ◽  
Complex Coacervation ◽  
Oil Droplets ◽  
Membrane Emulsification ◽  
Water Fish

scholarly journals Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Glaucia A. Rocha-Selmi ◽  
Carmen S. Favaro-Trindade ◽  
Carlos R. F. Grosso
Keyword(s):  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Average Diameter ◽  
Stability Test ◽  
Free Form ◽  
Complex Coacervation ◽  
The Stability ◽  
Processing And Storage ◽  
High Degree ◽  
And Storage

The interest in lycopene has increased in recent years due to studies that associate it with the reduction in risk of developing cardiovascular diseases and cancer. However, due to its high degree of unsaturation, this carotenoid is inclined to isomerize and oxidize during processing and storage, making it difficult to use in the food industry. Microencapsulation can improve this situation, increasing its stability and making incorporation into food formulations possible. Thus, the aim of this study was to microencapsulate lycopene by complex coacervation using gelatin and gum Arabic as the encapsulating agents. The microcapsules were evaluated based on the encapsulation efficiency and their morphology and then submitted to a stability test and applied in cake making. Most of the systems studied presented spherical microcapsules with defined walls. The encapsulation efficiency values were above 90%, and the average diameter of the capsules ranged from 61 to 144 μm. The stability test showed that microencapsulation offered greater protection to the lycopene as compared to its free form. The application of nonfreeze dried coacervated microcapsules in cake making was satisfactory, but the color transference was low when freezedried coacervated microcapsules were used.

Entrapment of Flaxseed Oil Within Gelatin-Gum Arabic Capsules

2010 ◽  
Vol 87 (7) ◽  
pp. 809-815 ◽  
Author(s):  
S. Liu ◽  
N. H. Low ◽  
Michael T. Nickerson
Keyword(s):  
Gum Arabic ◽  
Flaxseed Oil

Production of Turmeric Oleoresin Microcapsules by Complex Coacervation with Gelatin-Gum Arabic

2012 ◽  
Vol 36 (3) ◽  
pp. 364-373 ◽  
Author(s):  
Larissa Angélica Cirelli Zuanon ◽  
Cassia Roberta Malacrida ◽  
Vania Regina Nicoletti Telis
Keyword(s):  
Gum Arabic ◽  
Complex Coacervation

Gum Arabic−Chitosan Complex Coacervation

2007 ◽  
Vol 8 (4) ◽  
pp. 1313-1318 ◽  
Author(s):  
Hugo Espinosa-Andrews ◽  
Juan G. Báez-González ◽  
Francisco Cruz-Sosa ◽  
E. Jaime Vernon-Carter
Keyword(s):  
Gum Arabic ◽  
Complex Coacervation

Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid

2019 ◽  
Vol 10 (11) ◽  
pp. 7239-7252 ◽  
Author(s):  
Ruyi Li ◽  
Yunbing Tan ◽  
Taotao Dai ◽  
Ruojie Zhang ◽  
Guiming Fu ◽  
...  
Keyword(s):  
Tannic Acid ◽  
Gum Arabic ◽  
Flaxseed Oil ◽  
Oil In Water ◽  
Β Carotene ◽  
Quillaja Saponin

The effect of two plant-based emulsifiers (quillaja saponin, QS and gum arabic, GA) and a polyphenol (tannic acid) on the formation, stability, digestibility, and β-carotene (BC) bioaccessibility of flaxseed oil-in-water emulsions was investigated.

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