Development of fish oil microcapsules by spray drying using mesquite gum and chitosan as wall materials: physicochemical properties, microstructure, and lipid hydroperoxide concentration

References

• Amaya-Cano, J. S.; Segura-Pacheco, S.; Salcedo-Galán, F.; Arenas-Bustos, I.; Rincón-Durán, C.; Hernández-Carrión, M. Formulation of a Responsive in Vitro Digestion Wall Material, Sensory and Market Analyses for Chia Seed Oil Capsules. Journal of Food Engineeing 2021, 296, 110460. DOI: 10.1016/j.jfoodeng.2020.110460.
   Web of Science ®Google Scholar
• Jamshidi, A.; Cao, H.; Xiao, J.; Simal-Gandara, J. Advantages of Techniques to Fortify Food Products with the Benefits of Fish Oil. Food Res. Int. 2020, 137, 109353. DOI: 10.1016/j.foodres.2020.109353.
   PubMed Web of Science ®Google Scholar
• Vaucher, A. D. S.; Dias, P. C. M.; Coimbra, P. T.; Costa, I. D. S. M.; Marreto, R. N.; Dellamora-Ortiz, G. M.; De Freitas, O.; Ramos, M. S. Microencapsulation of Fish Oil by Casein-Pectin Complexes and Gum Arabic Microparticles: oxidative Stabilisation. J. Microencapsul. 2019, 36, 459–473. DOI: 10.1080/02652048.2019.1646335.
   PubMed Web of Science ®Google Scholar
• Weitz, D.; Weintraub, H.; Fisher, E.; Schwartzbard, A. Z. Fish Oil for the Treatment of Cardiovascular Disease. Cardiol. Rev. 2010, 18, 258–263. DOI: 10.1097/CRD.0b013e3181ea0de0.
   PubMed Web of Science ®Google Scholar
• Fadini, A. L. D.; Alvim, I.; Paganotti, K. B.; Da Silva, L.; Bonifácio Queiroz, M.; Miguel, A. R.; Rodrigues, R. F. Optimization of the Production of Double-Shell Microparticles Containing Fish Oil. Food Sci. Technol. Int. 2019, 25, 359–369. DOI: 10.1177/1082013219825890.
   PubMed Web of Science ®Google Scholar
• McClements, D. J.; Decker, E. A.; Weiss, J. Emulsion-Based Delivery Systems for Lipophilic Bioactive Components. J. Food Science 2007, 72, R109–124. DOI: 10.1111/j.1750-3841.2007.00507.x.
   PubMed Web of Science ®Google Scholar
• Heller, M.; Gemming, L.; Tung, C.; Grant, R. Oxidation of Fish Oil Supplements in Australia. Int. J. Food Sci. Nutr. 2019, 70, 540–550. DOI: 10.1080/09637486.2018.1542666.
   PubMed Web of Science ®Google Scholar
• Ayala, A.; Muñoz, M. F.; Argüelles, S. Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal. Oxidative Medicine, and Cellular Longevity 2014, 2014, 1–31. DOI: 10.1155/2014/360438.
   Web of Science ®Google Scholar
• Ito, J.; Komuro, M.; Parida, I. S.; Shimizu, N.; Kato, S.; Meguro, Y.; Ogura, Y.; Kuwahara, S.; Miyazawa, T.; Nakagawa, K. Evaluation of Lipid Oxidation Mechanisms in Beverages and Cosmetics via Analysis of Lipid Hydroperoxide Isomers. Sci. Rep. 2019, 9, 7387. DOI: 10.1038/s41598-019-43645-1.
   PubMed Web of Science ®Google Scholar
• Ahmed, M.; Pickova, J.; Ahmad, T.; Liaquat, M.; Farid, A.; Jahangir, M. Oxidation of Lipids in Foods. Sja. 2016, 32, 230–238. DOI: 10.17582/journal.sja/2016.32.3.230.238.
   Google Scholar
• Carvalho, A. G. S.; Silva, V. M.; Hubinger, M. D. Microencapsulation by Spray Drying of Emulsified Green Coffee Oil with Two-Layered Membranes. Food Res. Int. 2014, 61, 236–245. DOI: 10.1016/j.foodres.2013.08.012.
   Web of Science ®Google Scholar
• Jiménez-Martín, E.; Gharsallaoui, A.; Pérez-Palacios, T.; Carrascal, J. R.; Rojas, T. A. Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures. Food Bioprocess Technol. 2015, 8, 100–111. DOI: 10.1007/s11947-014-1382-y.
   Web of Science ®Google Scholar
• Linke, A.; Weiss, J.; Kohlus, R. Oxidation Rate of the Non-Encapsulated- and Encapsulated Oil and Their Contribution to the Overall Oxidation of Microencapsulated Fish Oil Particles. Food Res Int 2020, 127, 108705. DOI: 10.1016/j.foodres.2019.108705.
   PubMed Web of Science ®Google Scholar
• Ghnimi, S.; Budilarto, E.; Kamal-Eldin, A. The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega-3 Fatty Acids. Compr Rev Food Sci Food Saf .. 2017, 16, 1206–1218. DOI: 10.1111/1541-4337.12300.
   PubMed Web of Science ®Google Scholar
• Kim, B. S.; Choi, J. W. Polyelectrolyte Multilayer Microcapsules: Self-Assembly and toward Biomedical Applications. Biotechnol. Bioprocess Eng. 2007, 12, 323–332. DOI: 10.1007/BF02931052.
   Web of Science ®Google Scholar
• Guzey, D.; McClements, D. J. Formation, Stability and Properties of Multilayer Emulsions for Application in the Food Industry. Adv Colloid Interface Sci. 2006, 128-130, 227–248. DOI: 10.1016/j.cis.2006.11.021.
   PubMed Web of Science ®Google Scholar
• García-Márquez, E.; Román-Guerrero, A.; Cruz-Sosa, F.; Lobato-Calleros, C.; Álvarez-Ramírez, J.; Vernon-Carter, E. J.; Espinosa-Andrews, H. Effect of Layer (Calcium Phosphate–Chitosan)-by-Layer (Mesquite Gum) Matrix on Carotenoids-in-Water-Emulsion Properties. Food Hydrocolloids 2015, 43, 451–458. DOI: 10.1016/j.foodhyd.2014.07.005.
   Web of Science ®Google Scholar
• Pita-López, M. L.; Fletes-Vargas, G.; Espinosa-Andrews, H.; Rodríguez-Rodríguez, R. Physically Cross-Linked Chitosan-Based Hydrogels for Tissue Engineering Applications: A State-of-the-Art Review. Eur. Polym. J. 2021, 145, 110176. DOI: 10.1016/j.eurpolymj.2020.110176.
   Web of Science ®Google Scholar
• Rodríguez-Rodríguez, R.; Espinosa-Andrews, H.; Velasquillo-Martínez, C.; García-Carvajal, Z. Y. Composite Hydrogels Based on Gelatin, Chitosan and Polyvinyl Alcohol to Biomedical Applications: A Review. International Journal of Polymeric Materials and Polymeric Biomaterials 2020, 69, 1–20. DOI: 10.1080/00914037.2019.1581780.
   Web of Science ®Google Scholar
• Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Rätzke, K.; Shaikh, M. Q.; Gaukel, V.; Moritz, H. U.; Schuchmann, H. P.; Walzel, P.; Drusch, S.; Schwarz, K. Spray Drying Behaviour and Functionality of Emulsions with β-Lactoglobulin/Pectin Interfacial Complexes. Food Hydrocolloids 2013a, 31, 438–445. DOI: 10.1016/j.foodhyd.2012.11.037.
   Web of Science ®Google Scholar
• Aberkane, L.; Roudaut, G.; Saurel, R. Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin. Food Bioprocess Technol. 2014, 7, 1505–1517. DOI: 10.1007/s11947-013-1202-9.
   Web of Science ®Google Scholar
• Solomando, J. C.; Antequera, T.; Ruiz-Carrascal, J.; Perez-Palacios, T. Improvement of Encapsulation and Stability of EPA and DHA from Monolayered and Multilayered Emulsions by High-Pressure Homogenization. J. Food Process. Preserv. 2020, 44, 14290. DOI: 10.1111/jfpp.14290.
   Web of Science ®Google Scholar
• Chang, H. W.; Tan, T. B.; Tan, P. Y.; Abas, F.; Lai, O. M.; Wang, Y.; Wang, Y.; Nehdi, I. A.; Tan, C. P. Microencapsulation of Fish Oil Using Thiol-Modified β-Lactoglobulin Fibrils/Chitosan Complex: A Study on the Storage Stability and In Vitro Release. Food Hydrocolloids 2018, 80, 186–194. DOI: 10.1016/j.foodhyd.2018.02.002.
   Web of Science ®Google Scholar
• Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Shaikh, M. Q.; Rätzke, K.; Gaukel, V.; Schuchmann, H. P.; Walzel, P.; Moritz, H. U.; Drusch, S.; Schwarz, K. Characterization of the Spray Drying Behaviour of Emulsions Containing Oil Droplets with a Structured Interface. J. Microencapsul. 2013b, 30, 325–334. DOI: 10.3109/02652048.2012.726282.
   PubMed Web of Science ®Google Scholar
• Cuevas-Bernardino, J. C.; Leyva-Gutierrez, F. M. A.; Vernon-Carter, E. J.; Lobato-Calleros, C.; Román-Guerrero, A.; Davidov-Pardo, G. Formation of Biopolymer Complexes Composed of Pea Protein and Mesquite Gum – Impact of Quercetin Addition on Their Physical and Chemical Stability. Food Hydrocolloids 2018, 77, 736–745. DOI: 10.1016/j.foodhyd.2017.11.015.
   Web of Science ®Google Scholar
• Mudgil, D.; Barak, S. Mesquite Gum (Prosopis Gum): Structure, Properties & applications - A review. Int. J. Biol. Macromol. 2020, 159, 1094–1102. DOI: 10.1016/j.ijbiomac.2020.05.153.
   PubMed Web of Science ®Google Scholar
• Beristain, C. I.; Azuara, E.; Vernon-Carter, E. J. Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material. J. Food Science 2002, 67, 206–211. DOI: 10.1111/j.1365-2621.2002.tb11385.x.
   Web of Science ®Google Scholar
• Cortés-Camargo, S.; Cruz-Olivares, J.; Barragán-Huerta, B. E.; Dublán-García, O.; Román-Guerrero, A.; Pérez-Alonso, C. Microencapsulation by Spray Drying of Lemon Essential Oil: Evaluation of Mixtures of Mesquite gum-nopal mucilage as new wall materials. J. Microencapsul. 2017, 34, 395–407. DOI: 10.1080/02652048.2017.1338772.
   PubMed Web of Science ®Google Scholar
• Granados-Vallejo, M.; Espinosa-Andrews, H.; Guatemala-Morales, G. M.; Esquivel-Solis, H.; Arriola-Guevara, E. Oxidative Stability of Green Coffee Oil (Coffea arabica) Microencapsulated by Spray Drying. Processes 2019, 7, 734 7:734. DOI: 10.3390/pr7100734.
   Web of Science ®Google Scholar
• Román-Guerrero, A.; Orozco-Villafuerte, J.; Pérez-Orozco, J. P.; Cruz-Sosa, F.; Jiménez-Alvarado, R.; Vernon-Carter, E. J. Application and Evaluation of Mesquite Gum and Its Fractions as Interfacial Film Formers and Emulsifiers of Orange Peel-Oil. Food Hydrocolloids 2009, 23, 708–713. DOI: 10.1016/j.foodhyd.2008.06.005.
   Web of Science ®Google Scholar
• Perez-Orozco, J. P.; Barrios-Salgado E Roman-Guerrero, A.; Pedroza-Islas, E. Interacción Goma de Mezquite-Quitosano en la Interfase y su Influencia en la Estabilidad de Emulsiones Múltiples W1/O/W2. Revista Mexicana de Ingeniería Química 2013, 12, 505–511.
   Google Scholar
• Rodríguez-Rodríguez, R.; Espinosa-Andrews, H.; Morales-Hernández, N.; Lobato-Calleros, C.; Vernon-Carter, J. Mesquite Gum/Chitosan Insoluble Complexes: relationship between the Water State and Viscoelastic Properties. J. Dispersion Sci. Technol. 2019, 40, 1345–1352. DOI: 10.1080/01932691.2018.1513848.
   Web of Science ®Google Scholar
• Vernon-Carter, E. J.; Gómez, S. A.; Beristaín, C. I.; Mosqueira, G.; Pedroza-Islas, R.; Moreno-Terrazas, R. C. Color Degradation and Coalescence Kinetics of Aztec Marigold Oleoresin-in-Water Emulsions Stabilized by Mesquite or Arabic Gums and Their Blends. J. Texture Studies 1996, 27, 625–641. DOI: 10.1111/j.1745-4603.1996.tb00997.x.
   Web of Science ®Google Scholar
• [34]. Frascareli, E. C.; Silva, V. M.; Tonon, R. V.; Hubinger, M. D. Effect of Process Conditions on the Microencapsulation of Coffee Oil by Spray Drying. Food Bioprod. Process. 2012, 90, 413–424. DOI: 10.1016/j.fbp.2011.12.002.
   Web of Science ®Google Scholar
• Páez-Hernández, G.; Mondragón-Cortez, P.; Espinosa-Andrews, H. Developing Curcumin Nanoemulsions by High-Intensity Methods: Impact of Ultrasonication and Microfluidization Parameters. LWT. 2019, 111, 291–300. DOI: 10.1016/j.lwt.2019.05.012.
   Web of Science ®Google Scholar
• Cortés-Camargo, S.; Acuña-Avila, P. E.; Rodríguez-Huezo, M. E.; Román-Guerrero, A.; Varela-Guerrero, V.; Pérez-Alonso, C. Effect of Chia Mucilage Addition on Oxidation and Release Kinetics of Lemon Essential Oil Microencapsulated Using Mesquite Gum – Chia mucilage mixtures. Food Res. Int. 2019, 116, 1010–1019. DOI: 10.1016/j.foodres.2018.09.040.
   PubMed Web of Science ®Google Scholar
• Pinilla-Torres, A. M.; Carrión-García, P. Y.; Sánchez-Domínguez, C. N.; Gallardo-Blanco, H. Y.; Sánchez-Domínguez, M. Modification of Branched Polyethyleneimine Using Mesquite Gum for Its Improved Hemocompatibility. Polymers 2021, 13, 2766. DOI: 10.3390/polym13162766.
   PubMed Web of Science ®Google Scholar
• Acedo-Carrillo, J. I.; Rosas-Durazo, A.; Herrera-Urbina, R.; Rinaudo, M.; Goycoolea, F. M.; Valdez, M. A. Zeta Potential and Drop Growth of Oil in Water Emulsions Stabilized with Mesquite Gum. Carbohydr. Polym. 2006, 65, 327–336. DOI: 10.1016/j.carbpol.2006.01.016.
   Web of Science ®Google Scholar
• García-Márquez, E.; Higuera-Ciapara, I.; Espinosa-Andrews, H. Design of Fish Oil-in-Water Nanoemulsion by Microfluidization. Innovative Food Sci. Emerg. Technol. 2017, 40, 87–91. DOI: 10.1016/j.ifset.2016.11.007.
   Web of Science ®Google Scholar
• Acevedo-Fani, A.; Silva, H. D.; Soliva-Fortuny, R.; Martín-Belloso, O.; Vicente, A. A. Formation, Stability and Antioxidant Activity of Food-Grade Multilayer Emulsions Containing Resveratrol. Food Hydrocolloids 2017, 71, 207–215. DOI: 10.1016/j.foodhyd.2017.05.007.
   Web of Science ®Google Scholar
• Choi, Y. R.; Chang, Y. H. Microencapsulation of Gallic Acid through the Complex of Whey Protein Concentrate-Pectic Polysaccharide Extracted from Ulmus Davidiana. Food Hydrocolloids 2018, 85, 222–228. DOI: 10.1016/j.foodhyd.2018.07.022.
   Web of Science ®Google Scholar
• Drusch, S.; Berg, S. Extractable Oil in Microcapsules Prepared by Spray-Drying: Localisation, Determination and Impact on Oxidative Stability. Food Chem. 2008, 109, 17–24. DOI: 10.1016/j.foodchem.2007.12.016.
   PubMed Web of Science ®Google Scholar
• Gharsallaoui, A.; Roudaut, G.; Chambin, O.; Voilley, A.; Saurel, R. Applications of Spray-Drying in Microencapsulation of Food Ingredients: An Overview. Food Res. Int. 2007, 40, 1107–1121. DOI: 10.1016/j.foodres.2007.07.004.
   Web of Science ®Google Scholar
• Klinkesorn, U.; Sophanodora, P.; Chinachoti, P.; Decker, E. A.; McClements, D. J. Characterization of Spray-Dried Tuna Oil Emulsified in Two-Layered Interfacial Membranes Prepared Using Electrostatic Layer-by-Layer Deposition. Food Res. Int. 2006, 39, 449–457. DOI: 10.1016/j.foodres.2005.09.008.
   Web of Science ®Google Scholar
• Calva-Estrada, S. J.; Lugo-Cervantes, E.; Jiménez-Fernández, M. Microencapsulation of Cocoa Liquor Nanoemulsion with Whey Protein Using Spray Drying to Protection of Volatile Compounds and Antioxidant Capacity. J. Microencapsul. 2019, 36, 447–458. DOI: 10.1080/02652048.2019.1638463.
   PubMed Web of Science ®Google Scholar
• Klaypradit, W.; Huang, Y. W. Fish Oil Encapsulation with Chitosan Using Ultrasonic Atomizer. LWT. 2008, 41, 1133–1139. DOI: 10.1016/j.lwt.2007.06.014.
   Web of Science ®Google Scholar
• Lavanya, M. N.; Kathiravan, T.; Moses, J. A.; Anandharamakrishnan, C. Influence of Spray-Drying Conditions on Microencapsulation of Fish Oil and Chia Oil. Drying Technol. 2020, 38, 279–292. DOI: 10.1080/07373937.2018.1553181.
   Web of Science ®Google Scholar
• Selvamuthukumaran, M. (Ed.). 2019. Handbook on Spray Drying Applications for Food Industries (1st ed.). CRC Press:Boca Raton.
   Google Scholar
• Callahan, J. C.; Cleary, G. W.; Elefant, M.; Kaplan, G.; Kensler, T.; Nash, R. A. Equilibrium Moisture Content of Pharmaceutical Excipients. Drug Dev. Ind. Pharm. 1982, 8, 355–369. DOI: 10.3109/03639048209022105.
   Web of Science ®Google Scholar
• Noshad, M.; Mohebbi, M.; Shahidi, F.; Koocheki, A. Effect of Layer-by-Layer Polyelectrolyte Method on Encapsulation of Vanillin. Int. J. Biol. Macromol. 2015, 81, 803–808. DOI: 10.1016/j.ijbiomac.2015.09.012.
   PubMed Web of Science ®Google Scholar
• K. Masters 1985 Spray Drying Handbook, Fourth. Halstead Press, New York.
   Google Scholar
• Assadpour, E.; Jafari, S. M. Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules. Annu. Rev. Food Sci. Technol. 2019, 10, 103–131. DOI: 10.1146/annurev-food-032818-121641.
   PubMed Web of Science ®Google Scholar
• Jafari, S. M.; Arpagaus, C.; Cerqueira, M. A.; Samborska, K. Nano Spray Drying of Food Ingredients; Materials, Processing and Applications. Trends in Food Science & Technology 2021, 109, 632–646. DOI: 10.1016/j.tifs.2021.01.061.
   Web of Science ®Google Scholar
• Encina, C.; Vergara, C.; Giménez, B.; Oyarzún-Ampuero, F.; Robert, P. Conventional Spray-Drying and Future Trends for the Microencapsulation of Fish Oil. Trends in Food Science & Technology 2016, 56, 46–60. DOI: 10.1016/j.tifs.2016.07.014.
   Web of Science ®Google Scholar
• Botrel, D. A.; de Barros Fernandes, R. V.; Borges, S. V.; Yoshida, M. I. Influence of Wall Matrix Systems on the Properties of Spray-Dried Microparticles Containing Fish Oil. Food Res. Int. 2014, 62, 344–352. DOI: 10.1016/j.foodres.2014.02.003.
   Web of Science ®Google Scholar
• (BIOHAZ) EP on BH Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, Including Rancidity. Efsa J. 2010, 8, 1874.
   Google Scholar