http://scientificfinding.gau.ac.ir/uploading/scientificfinding.gau.ac.ir/images/mehdi_jafri/Faridi_JFOODENG_Published_Final_1.pdf

Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate

This article reviews progress in the field of food colloids with particular emphasis on advances in novel functional ingredients and nanoscale structuring. Specific aspects of ingredient development described here are the stabilization of bubbles and foams by the protein hydrophobin, the emulsifying characteristics of Maillard-type protein-polysaccharide conjugates, the structural and functional properties of protein fibrils, and the Pickering stabilization of dispersed droplets by food-grade nanoparticles and microparticles. Building on advances in the nanoscience of biological materials, the application of structural design principles to the fabrication of edible colloids is leading to progress in the fabrication of functional dispersed systems-multilayer interfaces, multiple emulsions, and gel-like emulsions. The associated physicochemical insight is contributing to our mechanistic understanding of oral processing and textural perception of food systems and to the development of colloid-based strategies to control delivery of nutrients during food digestion within the human gastrointestinal tract.

Colloids in food: ingredients, structure, and stability

Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets.

Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

This study aimed at evaluating the potential of pectin combination with pea protein isolate (PPI) in the microencapsulation of polyunsaturated fatty acids (PUFA)-rich oil by spray drying, in order to maximize encapsulation efficiency and minimize lipid oxidation The feed emulsions used for particle production consisted of PUFA-rich oil droplets coated by either PPI (primary emulsion) or PPI–pectin (secondary emulsion) Dry emulsions characteristics and oxidative stability of microencapsulated oil as a function of relative humidity (RH; from 11 % to 75 %) were determined Scanning electron microscopy (SEM) images revealed considerable structural changes Oil droplets retained their shape upon drying and reconstitution However, a shift in oil droplet size upon reconstitution indicated that oil droplet coalescence occurred within the process Oxidation of microencapsulated oil in secondary emulsion was delayed from that of primary emulsion but followed the same pattern with regards to humidity A high rate of oxidation was found for intermediate RH conditions (33 % and 57 % RH) The lowest rate of oxidation as followed by hydroperoxide and thiobarbituric acid reactive substances values was found at 75 % RH, a condition that is likely to diverge significantly from the monolayer moisture value The oxidative stability of encapsulated oil was influenced by both physical state of the emulsions and the different constituents at the oil-in-water interface with PPI–pectin secondary emulsion giving the best protection of the oil

Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

The aim of this study was to characterize the process of atomization and drying of layer-by-layer emulsions containing lecithin (single layer emulsion) and lecithin/chitosan (bilayer emulsion) and the oxidative stability of the microcapsules during storage. For this purpose, the analysis of the emulsion spray droplet size during two-fluid nozzle and rotary atomization was carried out to identify suitable process parameters. The drying behaviour of single and bilayer emulsions was investigated by calculation of the volume flow density during single-droplet drying during acoustic levitation. In spray-dried solid particles, the oxidative stability in the single layer microcapsules was higher than in the bilayer microcapsules. This was partly attributed to lower microencapsulation efficiency in the bilayer microcapsules compared to the single layer microcapsules. Furthermore, it could be shown, that excess chitosan in the bulk carrier matrix affects the free volume elements and thus oxygen diffusion.

Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface

http://www.edcc.com.cn/en/upload/newsfile/201411/1415259146k1xzrjaw.pdf

Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes

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Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface

Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes