Microencapsulation of Theobroma cacao L. waste extract: optimization using response surface methodology

References

• Ahmed M, Akter MS, Lee JC, Eun JB. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT Food Sci Technol, 2010;43:1307–12.
   Web of Science ®Google Scholar
• Aizpurua-Olaizola O, Navarro P, Vallejo A, Olivares M, Etxebarria N, Usobiaga A. Microencapsulation and storage stability of polyphenols from Vitis vinifera grape wastes. Food Chem, 2016;190:614–21
   PubMed Web of Science ®Google Scholar
• Aliakbarian B, Casazza AA, Perego P. Valorization of olive oil solid waste using high pressure–high temperature reactor. Food Chem, 2011;128:704–10.
   Web of Science ®Google Scholar
• Al-Qadi S, Alatorre-Meda M, Martin-Pastor M, Taboada P, Remuñán-López C. The role of hyaluronic acid inclusion on the energetics of encapsulation and release of a protein molecule from chitosan-based nanoparticles. Colloids Surf B Biointerfaces, 2016;141:223–32.
   PubMed Web of Science ®Google Scholar
• Bakowska-Barczak AM, Kolodziejczyk PP. Black currant polyphenols: Their storage stability and microencapsulation. Ind Crops Prod, 2011;34:1301–9.
   Web of Science ®Google Scholar
• Brazilian Pharmacopeia II, 1959. Companhia Editora Nacional, São Paulo.
   Google Scholar
• Butstraen C, Salaün F. Preparation of microcapsules by complex coacervation of gum Arabic and chitosan. Carbohydr Polym, 2014;99:608–16.
   PubMed Web of Science ®Google Scholar
• Caliskan G, Nur Dirim S. The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food Bioprod Process, 2013;91:539–48.
   Web of Science ®Google Scholar
• Çam M, Içyer NC, Erdogan F. Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. LWT Food Sci Technol, 2014;55:117–23.
   Web of Science ®Google Scholar
• Caparino OA, Tang J, Nindo CI, Sablani SS, Powers JR, Fellman JK. Effect of drying methods on the physical properties and microstructures of mango (Philippine “Carabao” var.) powder. J Food Eng, 2012;111:135–48.
   Web of Science ®Google Scholar
• Carrillo LC, Londoño-londoño J, Gil A. Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia. Frin, 2014;60:273–80.
   Web of Science ®Google Scholar
• Daza LD, Fujita A, Favaro-Trindade CS, Rodrigues-Ract JN, Granato D, Genovese MI. Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts. Food Bioprod Process, 2016;97:20–9.
   Web of Science ®Google Scholar
• Dima C, Pătraşcu L, Cantaragiu A, Alexe P, Dima Ş. The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules. Food Chem, 2016;195:39–48.
   PubMed Web of Science ®Google Scholar
• Fang Z, Bhandari B. Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Res Int, 2012;48:478–83.
   Web of Science ®Google Scholar
• Ferrari CC, Germer SPM, Alvim ID, Vissotto FZ, de Aguirre JM. Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. Int J Food Sci Technol, 2012;47:1237–45.
   Web of Science ®Google Scholar
• Ferrari CC, Marconi Germer SP, Alvim ID, de Aguirre JM. Storage stability of spray-dried blackberry powder produced with maltodextrin or gum arabic. Dry Technol, 2013;31:470–8.
   Web of Science ®Google Scholar
• Giacometti J, Muhvi D, Pavleti A, Dudari L. Cocoa polyphenols exhibit antioxidant, anti-inflammatory, anticancerogenic, and anti-necrotic activity in carbon tetrachloride-intoxicated mice. J Funct Foods, 2016;23:177–87.
   Web of Science ®Google Scholar
• Haidong L, Fang Y, Zhihong T, Huanwei S, Tiehui Z. Use of combinations of gum arabic, maltodextrin and soybean protein to microencapsulate ginkgo leaf extracts and its inhibitory effect on skeletal muscle injury. Carbohydr Polym, 2012;88:435–40.
   Web of Science ®Google Scholar
• Harris R, Lecumberri E, Mateos-Aparicio I, Mengíbar M, Heras A. Chitosan nanoparticles and microspheres for the encapsulation of natural antioxidants extracted from Ilex paraguariensis. Carbohydr Polym, 2011;84:803–6.
   Web of Science ®Google Scholar
• He P. Chitosan microspheres prepared by spray drying. Int J Pharm, 1999;187:53–65.
   PubMed Web of Science ®Google Scholar
• Jyothi NVN, Prasanna PM, Sakarkar SN, Prabha KS, Ramaiah PS, Srawan GY. Microencapsulation techniques, factors influencing encapsulation efficiency. J Microencapsul, 2010;27:187–97.
   PubMed Web of Science ®Google Scholar
• Kašpar O, Tokárová V, Nyanhongo GS, Gübitz G, Štěpánek F. Effect of cross-linking method on the activity of spray-dried chitosan microparticles with immobilized laccase. Food Bioprod Process, 2013;91:525–33.
   Web of Science ®Google Scholar
• Kha TC, Nguyen MH, Roach PD. Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. J Food Eng, 2010;98:385–92.
   Web of Science ®Google Scholar
• Krishnaiah D, Sarbatly R, Nithyanandam R. Microencapsulation of Morinda citrifolia L. extract by spray-drying. Chem Eng Res Des, 2012;90:622–32.
   Web of Science ®Google Scholar
• Kuck LS, Noreña CPZ. Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food Chem, 2016;194:569–76.
   PubMed Web of Science ®Google Scholar
• Lee HS, Yee MQ, Eckmann YY, Hickok NJ, Eckmann DM, Composto RJ. Reversible swelling of chitosan and quaternary ammonium modified chitosan brush layers: Effect of pH and counter anion size and functionality. J Mater Chem, 2012;22:19605–16.
   PubMed Web of Science ®Google Scholar
• Mahdavi SA, Jafari SM, Assadpoor E, Dehnad D. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. Int J Biol Macromol, 2016;85:379–85.
   PubMed Web of Science ®Google Scholar
• Martínez R, Torres P, Meneses MA, Figueroa JG, Pérez-Álvarez JA, Viuda-Martos M. Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products. Food Res Int, 2012;49:39–45.
   Web of Science ®Google Scholar
• Nayak CA, Rastogi NK. Effect of selected additives on microencapsulation of anthocyanin by spray drying. Dry Technol, 2010;28:1396–404.
   Web of Science ®Google Scholar
• Niemenak N, Rohsius C, Elwers S, Omokolo Ndoumou D, Lieberei R. Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents. J Food Compos Anal, 2006;19:612–19.
   Web of Science ®Google Scholar
• Nunes GL, Boaventura BCB, Pinto SS, Verruck S, Murakami FS, Prudêncio ES, de Mello Castanho Amboni RD. Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying. J Food Eng, 2015;151:60–8.
   Web of Science ®Google Scholar
• Paini M, Aliakbarian B, Casazza AA, Lagazzo A, Botter R, Perego P. Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters. LWT Food Sci Technol, 2015a;62:177–86.
   Web of Science ®Google Scholar
• Paini M, Aliakbarian B, Casazza AA, Perego P, Ruggiero C, Pastorino L. Chitosan/dextran multilayer microcapsules for polyphenol co-delivery. Mater Sci Eng C Mater Biol Appl, 2015b;46:374–80.
   PubMed Web of Science ®Google Scholar
• Pang SF, Yusoff MM, Gimbun J. Assessment of phenolic compounds stability and retention during spray drying of Orthosiphon stamineus extracts. Food Hydrocoll, 2014;37:159–65.
   Web of Science ®Google Scholar
• Pasrija D, Ezhilarasi PN, Indrani D, Anandharamakrishnan C. Microencapsulation of green tea polyphenols and its effect on incorporated bread quality. LWT Food Sci Technol, 2015;64:289–96.
   Web of Science ®Google Scholar
• Patil V, Chauhan AK, Singh RP. Optimization of the spray-drying process for developing guava powder using response surface methodology. Powder Technol, 2014;253:230–6.
   Web of Science ®Google Scholar
• Pulicharla R, Marques C, Das RK, Rouissi T, Brar SK. Encapsulation and release studies of strawberry polyphenols in biodegradable chitosan nanoformulation. Int J Biol Macromol, 2016;88:171–8.
   PubMed Web of Science ®Google Scholar
• Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 1999;26:1231–7.
   PubMed Web of Science ®Google Scholar
• Robert P, Gorena T, Romero N, Sepulveda E, Chavez J, Saenz C. Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. Int J Food Sci Technol, 2010;45:1386–94.
   Web of Science ®Google Scholar
• Saénz C, Tapia S, Chávez J, Robert P. Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chem, 2009;114:616–22.
   Web of Science ®Google Scholar
• Şahin-Nadeem H, Dinçer C, Torun M, Topuz A, Özdemir F. Influence of inlet air temperature and carrier material on the production of instant soluble sage (Salvia fruticosa Miller) by spray drying. LWT Food Sci Technol, 2013;52:31–8.
   Web of Science ®Google Scholar
• Sánchez-Rabaneda F, Jáuregui O, Casals I, Andrés-Lacueva C, Izquierdo-Pulido M, Lamuela-Raventós RM. Liquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao). J Mass Spectrom, 2003;38:35–42.
   PubMed Web of Science ®Google Scholar
• Sansone F, Mencherini T, Picerno P, d’Amore M, Aquino RP. Lauro Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts. J Food Eng, 2011;105:468–76.
   Web of Science ®Google Scholar
• Santiago-Adame R, Medina-Torres L, Gallegos-Infante JA, Calderas F, González-Laredo RF, Rocha-Guzmán NE, Ochoa-Martínez LA, Bernad-Bernad MJ. Spray drying-microencapsulation of cinnamon infusions (Cinnamomum zeylanicum) with maltodextrin. LWT Food Sci Technol, 2015;64:571–7.
   Web of Science ®Google Scholar
• Shishir MRI, Taip FS, Aziz NA, Talib RA. Physical properties of spray-dried pink guava (Psidium guajava) powder. Agric Agric Sci Procedia, 2014;2:74–81.
   Google Scholar
• Silva PI, Stringheta PC, Teof´ilo RF, De Oliveira IRN. Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses. J Food Eng, 2013;117:538–44.
   Web of Science ®Google Scholar
• Song MM, Branford-White C, Nie HL, Zhu LM. Optimization of adsorption conditions of BSA on thermosensitive magnetic composite particles using response surface methodology. Colloids Surf B Biointerfaces, 2011;84:477–83.
   PubMed Web of Science ®Google Scholar
• Tonon RV, Baroni AF, Brabet C, Gibert O, Pallet D, Hubinger MD. Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. J Food Eng, 2009;94:215–21.
   Web of Science ®Google Scholar
• Trifkovic K, Milasinovic N, Djordjevic V, Zdunic G, Kalagasidis Krusic M, Knezevic-Jugovic Z, Savikin K, Nedovic V, Bugarski B. Chitosan crosslinked microparticles with encapsulated polyphenols: Water sorption and release properties. J Biomater Appl, 2015;30:618–31.
   PubMed Web of Science ®Google Scholar
• Vidović SS, Vladić JZ, Vaštag ŽG, Zeković ZP, Popović LM. Maltodextrin as a carrier of health benefit compounds in Satureja montana dry powder extract obtained by spray drying technique. Powder Technol, 2014;258:209–15.
   Web of Science ®Google Scholar
• Wang W, Dufour C, Zhou W. Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier. CyTA J Food, 2015;13:548–55.
   Web of Science ®Google Scholar
• Wu P, Deng Q, Ma G, Li N, Yin Y, Zhu B, Chen M, Huang R. Spray drying of Rhodomyrtus tomentosa (Ait.) Hassk. flavonoids extract: Optimization and physicochemical, morphological, and antioxidant properties. Int J Food Sci, 2014;2014:420908.
   PubMedGoogle Scholar
• Zaidel NDA, Makhtar NA, Jusoh YMM, Muhamad II. Efficiency and thermal stability of encapsulated anthocyanins from red dragon fruit (Hylocereus polyrhizus (Weber) Britton & Rose) using microwave-assisted technique. Chem Eng Trans, 2015;43:127–32.
   Google Scholar