Encapsulation of polyphenols – a review Fang, Zhongxiang; Bhandari, Bhesh
Trends in food science & technology,
10/2010, Letnik:
21, Številka:
10
Journal Article
Recenzirano
Research on and the application of polyphenols, have recently attracted great interest in the functional foods, nutraceutical and pharmaceutical industries, due to their potential health benefits to ...humans. However, the effectiveness of polyphenols depends on preserving the stability, bioactivity and bioavailability of the active ingredients. The unpleasant taste of most phenolic compounds also limits their application. The utilization of encapsulated polyphenols, instead of free compounds, can effectively alleviate these deficiencies. The technologies of encapsulation of polyphenols, including spray drying, coacervation, liposome entrapment, inclusion complexation, cocrystallization, nanoencapsulation, freeze drying, yeast encapsulation and emulsion, are discussed in this review. Current research, developments and trends are also discussed.
The efficiency of protein (whey protein isolate) and maltodextrin (DE 10) on spray drying of sugar rich bayberry juice was compared. No powder was recovered when the bayberry juice was spray dried ...alone. A small amount of protein (1%) was efficient (powder recovery>50%) to spray dry the bayberry juice, while a large amount of maltodextrin (>30%) was needed for the same purpose. The analysis of surface tension, electron spectroscopy for chemical analysis (ESCA) and glass transition temperature (Tg) revealed that the mechanism of protein on spray drying of bayberry juice is mainly because of the preferential migration of protein to the surface of droplets/particles, which reduces adhesive behavior (stickiness) between particles and dryer wall by the increase in the surface protein coverage of the particles. The mechanism of maltodextrin to decrease the stickiness is due to the increase in the overall Tg of the bayberry juice powders.
► Spray drying of sugar rich bayberry juice alone resulted in no powder recovery. ► Addition of 1% whey protein resulted in >50% bayberry juice powder recovery. ► Addition of 30% maltodextrin had a similar result to that of 1% whey protein. ► Two mechanisms on spray drying of bayberry juice are proposed.
► Spray drying is a good technique for retention of bayberry polyphenols. ► We evaluated the polyphenol stability of bayberry powder during storage. ► Spray dried bayberry powder should be stored at ...less than 25°C and aw of 0.33. ► Anthocyanin in bayberry powder is more readily degraded than other phenolic compounds.
Bayberry juice was spray dried with maltodextrin (DE 10) as a carrier and then stored under different temperature and water activities (aw). The retention of the total phenolic content (TPC) and total anthocaynins (ACN) during the drying process were about 96% and 94%, respectively, suggesting spray drying was a satisfactory technique for drying heat sensitive polyphenols. Under an aw of 0.11–0.44, the TPC and ACN in bayberry powders decreased by about 6–8% and 7–27%, respectively, after 6months storage at 4°C; at 25°C for the same storage period the decreases were between 6–9% and 9–37%, respectively, while at 40°C the decreases were in the range 7–37% and 9–94%. The anthocyanin component was more readily degraded relative to other phenolic compounds. The results suggest that bayberry powder should be stored at less than 25°C and aw of 0.33, on account of greater polyphenol stability under such conditions.
Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum ...is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.
Schematic diagram of Lycium berry phenolic composition, potential health benefits, and industrial applications.
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•Lycium berries of different species contain a total of 186 phenolic ...compounds.•Lycium berries have potent antioxidant activities and other health benefits due to their rich phenolics content.•More attention should be given to lignanamides and phenolic acids amides present in Lycium berries.•Phenolics content in dried Lycium berry is influenced by the processing method.•An increasing trend to incorporate Lycium berry into other food products as functional component.
This review provides a comprehensive summary of phenolic compounds in Lycium berry, focusing on their composition, functionalities, potential health benefits, industrial applications and their incorporation into different food products. This review summarizes 186 phenolic compounds in the Lycium berry, featuring the most abundant classes of flavonoids, phenolic acids and their derivatives. According to in vivo and in vitro studies, these phenolic compounds display potent antioxidant activities, anti-diabetic, anti-inflammatory, neuroprotective, anti-cancer effects and gut microbiota modulating effect. In the food industry, dried Lycium berry is the most common commodity, where different pretreatments and drying methods are implemented to preserve the fruit, in the meantime, play an important role to modify the phenolics composition and product quality. Recent industrial advances include incorporating Lycium berry into other food products, which could enhance the nutritional value, improve the sensory properties and attract consumers by meeting their health and organoleptic demands.
•Citral and quercetin were incorporated into kafirin films.•Citral decreased the tensile strength and increased the elongation at break.•Citral and quercetin both lowered the film oxygen ...permeability.•Kafirin-citral films exhibited the highest antimicrobial activity.•Kafirin films have potential as bioactive packaging to improve food safety/quality.
The aim of this study was to determine the physicochemical and antimicrobial properties of kafirin-based bioactive films incorporating the plant essential oil citral and the polyphenol quercetin. The addition of quercetin and citral both imparted a yellowish colour to the films. The tensile strength of films significantly decreased and elongation at break increased when citral was incorporated, whereas addition of quercetin did not alter these two film parameters. The rate of water vapour transmission of the films decreased with citral incorporation but the water vapour permeability was not affected by either citral or quercetin incorporation. Furthermore, incorporation of citral and quercetin significantly lowered the oxygen permeability of the films. Film made of kafirin alone had antimicrobial activity against Listeria monocytogenes, however, films incorporating citral exhibited the highest antimicrobial activity against Campylobacter jejuni, L. monocytogenes, and Pseudomonas fluorescens. These results suggest that kafirin-based films incorporating citral and quercetin have potential as bioactive packaging to improve food safety and quality.
Summary
Apart from the material compositions, processing parameters of a 3D printer also affect the modelling effect of printed samples. This paper presents the influence of processing parameters ...including filament diameter (2.10, 2.30, 2.50 mm), nozzle movement speed (20, 25, 30 mm/s), nozzle diameter (0.8, 1.5, 2.0 mm) and nozzle height (2.10, 2.40, 2.60 mm), as well as that of post‐process fast‐cooling (−65 °C; 0, 5, 10 min), on the rheological properties and geometric accuracy of a 3D‐printed food construct made of baking dough (BD). Results showed that the printed object whose shape best matched the target geometry could be obtained with the following processing parameters: filament diameter of 2.30 mm, nozzle movement speed of 25 mm/s, nozzle diameter of 2.0 mm and nozzle height of 2.40 mm during 3D printing, combined with fast‐cooling at −65 °C for more than 10 min after printing and before baking.
Impact of processing parameters and post‐treatment on the 3D shape accuracy of 3D‐printed baking dough.
Increased consumer awareness of health and wellness has promoted a high demand for foods and beverages with functional and therapeutic properties. Cereals, apart from being important staple crops and ...primary sources of energy and nutrition, are replete with bioactive phytochemicals with health properties. Cereal grains contain a diverse range of bioactive phytochemicals including phenolic compounds, dietary fibers, carotenoids, tocols, phytosterols, γ-oryzanol, and phytic acid and therefore have great potential for processing into functional beverages. Although there are a variety of cereal grain-based beverages produced world-wide, very little scientific and technological attention has been paid to them. In this review, we have discussed cereal grain-based functional beverages based on 3 main categories: cereal grain-based milk alternatives, roasted cereal grain teas, fermented nonalcoholic cereal grain beverages. The processing techniques, health properties and product features of these beverages are elaborated, and the challenges and future perspectives are proposed. As the food market becomes increasingly diverse, cereal grain-based beverages could be a promising new category of health functional beverages in our daily life.
•Sorghum grain physical characteristics were influenced by genotype.•Polyphenol content and antioxidant activity were affected by sorghum genotype.•Sorghum grain physical characteristics were ...influenced by irrigation treatment.•3-Deoxyanthocyanidin content significantly increased under water deficit regime.•Antioxidant activity of sorghum significantly increased under water deficit regime.
Sorghum grain containing elevated polyphenolic antioxidant content may provide foods with benefits to human health. A study was undertaken to determine the potential role of irrigation on the content of polyphenols and antioxidant levels in sorghum grain. Bound, free and total polyphenols were investigated in six diverse sorghum genotypes grown under either full irrigation or a deficit irrigation regime. Results showed genotype, irrigation and their interaction had a significant effect on polyphenols and antioxidant activity (P⩽0.05). The deficit irrigation treatment significantly increased polyphenol content and antioxidant activity compared to the full irrigation treatment. Of the six genotypes Shawaya black short 1 and IS1311C (brown) showed the highest polyphenols levels and antioxidant activity. Therefore, both irrigation treatments and genotype need to be considered by sorghum breeders and farmers during sorghum production to produce grain with the required levels of polyphenolics and antioxidant activity for targeted end-use.
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