Encapsulation of bioactive compounds extracted from Cucurbita moschata pumpkin waste: the multi-objective optimisation study

References

• Azevedo-Meleiro, C.H., and Rodriguez-Amaya, D.B., 2007. Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima, and Cucurbita pepo. Journal of agricultural and food chemistry, 55 (10), 4027–4033.
   PubMed Web of Science ®Google Scholar
• Bajaj, P.R., Tang, J., and Sablani, S.S., 2015. Pea protein isolates: novel wall materials for microencapsulating flaxseed oil. Food and bioprocess technology, 8 (12), 2418–2428.
   Web of Science ®Google Scholar
• Banasaz, S., et al., 2020. Encapsulation of lipid-soluble bioactives by nanoemulsions. Molecules, 25 (17), 3966.
   PubMed Web of Science ®Google Scholar
• Caili, F., Huan, S., and Quanhong, L., 2006. A review on pharmacological activities and utilization technologies of pumpkin. Plant foods for human nutrition, 61 (2), 73–80.
   PubMed Web of Science ®Google Scholar
• Chranioti, C., and Tzia, C., 2013. Binary mixtures of modified starch, maltodextrin and chitosan as efficient encapsulating agents of fennel oleoresin. Food and bioprocess technology, 6 (11), 3238–3246.
   Web of Science ®Google Scholar
• Cynthia, S.J., Bosco, J.D., and Bhol, S., 2015. Physical and structural properties of spray dried tamarind (Tamarindus indica L.) pulp extract powder with encapsulating hydrocolloids. International journal of food properties, 18 (8), 1793–1800.
   Web of Science ®Google Scholar
• Das, R.K., Kasoju, N., and Bora, U., 2010. Encapsulation of curcumin in alginate-chitosan-pluronic composite nanoparticles for delivery to cancer cells. Nanomedicine: nanotechnology, biology, and medicine, 6 (1), 153–160.
   PubMed Web of Science ®Google Scholar
• Dehghan, P., Gargari, B.P., and Asgharijafarabadi, M., 2013. Effects of high performance inulin supplementation on glycemic status and lipid profile in women with type 2 diabetes: a randomized, placebo-controlled clinical trial. Health promotion perspectives, 3 (1), 55–63.
   PubMedGoogle Scholar
• Del-Toro-Sánchez, C.L., et al., 2015. Storage effect on phenols and on the antioxidant activity of extracts from Anemopsis californica and inhibition of elastase enzyme. Journal of chemistry, 2015, 1–8.
   Web of Science ®Google Scholar
• Díaz, D.I., et al., 2019. Encapsulation of carotenoid-rich paprika oleoresin through traditional and nano spray drying. Italian journal of food science, 31, 125–138.
   Web of Science ®Google Scholar
• Doumpos, M., and Zopounidis, C., 2011. Preference disaggregation and statistical learning for multicriteria decision support: a review. European journal of operational research, 209 (3), 203–214.
   Web of Science ®Google Scholar
• Eleiwa, N.Z.H., Bakr, R.O., and Mohamed, S.A. 2014. Phytochemical and pharmacological screening of seeds and fruits pulp of Cucurbita moschata Duchesne cultivated in Egypt. International journal of pharmacognosy and phytochemistry, 29, 11236–12261.
   Google Scholar
• Fang, Z., and Bhandari, B., 2010. Encapsulation of polyphenols – a review. Trends in food science & technology, 21 (10), 510–523.
   Web of Science ®Google Scholar
• Flamminii, F., et al., 2020. Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts. Foods, 9 (8), 997.
   PubMed Web of Science ®Google Scholar
• Galanakis, C.M., 2012. Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends in food science & technology, 26 (2), 68–87.
   Web of Science ®Google Scholar
• Gul, K., et al., 2015. Chemistry, encapsulation, and health benefits of β-carotene – a review. Cogent food & agriculture, 1 (1), 1018696.
   Google Scholar
• Haas, K., et al., 2019. Impact of powder particle structure on the oxidation stability and color of encapsulated crystalline and emulsified carotenoids in carrot concentrate powders. Journal of food engineering, 263, 398–408.
   Web of Science ®Google Scholar
• Hussain, S.A., et al., 2018. Microencapsulation and the characterization of polyherbal formulation (PHF) rich in natural polyphenolic compounds. Nutrients, 10 (7), 843.
   PubMed Web of Science ®Google Scholar
• Indrawati, R., et al., 2015. Encapsulation of brown seaweed pigment by freeze drying: characterization and its stability during storage. Procedia chemistry, 14, 353–360.
   Google Scholar
• Jacobo-Valenzuela, N., et al., 2011. Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca. Food research international, 44 (9), 2587–2593.
   Web of Science ®Google Scholar
• Jain, A., et al., 2015. Microencapsulation by complex coacervation using whey protein isolates and gum acacia: an approach to preserve the functionality and controlled release of β-carotene. Food and bioprocess technology, 8 (8), 1635–1644.
   Web of Science ®Google Scholar
• Kojić, J.S., et al., 2019. Multiobjective process optimization for betaine enriched spelt flour based extrudates. Journal of food process engineering, 42 (1), e12942.
   Web of Science ®Google Scholar
• Kollo, T., and von Rosen, D., 2005. Advanced multivariate statistics with matrices. Dordrecht: Springer.
   Google Scholar
• Kuck, L.S., and Noreña, C.P.Z., 2016. Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food chemistry, 194, 569–576.
   PubMed Web of Science ®Google Scholar
• Kulczyński, B., and Gramza-Michałowska, A., 2019. The profile of secondary metabolites and other bioactive compounds in Cucurbita pepo L. and Cucurbita moschata pumpkin cultivars. Molecules, 24 (16), 2945.
   PubMed Web of Science ®Google Scholar
• Kulthe, A.A., Thorat, S.S., and Mhalaskar, S.R., 2016. Physical stability of β-carotene encapsulated with different wall materials. The bioscan, 11 (3), 1577–1581.
   Google Scholar
• Labuschagne, P., 2018. Impact of wall material physicochemical characteristics on the stability of encapsulated phytochemicals: a review. Food research international, 107, 227–247.
   PubMed Web of Science ®Google Scholar
• Laine, P., et al., 2008. Storage stability of microencapsulated cloudberry (Rubus chamaemorus) phenolics. Journal of agricultural and food chemistry, 56 (23), 11251–11261.
   PubMed Web of Science ®Google Scholar
• Mokhtar, M., et al., 2021. The Influence of ripeness on the phenolic content, antioxidant and antimicrobial activities of pumpkins (Cucurbita moschata Duchesne). Molecules, 26 (12), 3623.
   PubMed Web of Science ®Google Scholar
• Morais, A.R.V., et al., 2016. Freeze-drying of emulsified systems: a review. International journal of pharmaceutics, 503 (1–2), 102–114.
   PubMed Web of Science ®Google Scholar
• Moser, P., et al., 2017. Storage stability of phenolic compounds in powdered BRS. Violeta grape juice microencapsulated with protein and maltodextrin blends. Food chemistry, 214, 308–318.
   PubMed Web of Science ®Google Scholar
• Mulyadi, N.M., et al., 2017. Microencapsulation of kabocha pumpkin carotenoids. International journal of chemical engineering and applications, 8 (6), 381–386.
   Google Scholar
• Munin, A., and Edwards-Lévy, F., 2011. Encapsulation of natural polyphenolic compounds; a review. Pharmaceutics, 3 (4), 793–829.
   PubMedGoogle Scholar
• Nafiunisa, A., et al., 2017. Microencapsulation of natural anthocyanin from purple rosella calyces by freeze drying. Journal of physics: Conference series, 909, 012084.
   Google Scholar
• Nagata, M., and Yamashita, I., 1992. Simple method for simultaneous dermination of chlorophyll and carotenoids in tomato fruit. Nippon shokuhin kogyo gakkaishi, 39 (10), 925–928.
   Web of Science ®Google Scholar
• Nawi, N.M., Muhamad, I.I., and Marsin, A.M., 2015. The physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials. Food science & nutrition, 3 (2), 91–99.
   PubMed Web of Science ®Google Scholar
• Nedovic, V., et al., 2011. An overview of encapsulation technologies for food applications. Procedia food science, 1, 1806–1815.
   Google Scholar
• Nesterenko, A., et al., 2013. Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness. Industrial crops and products, 42, 469–479.
   Web of Science ®Google Scholar
• Nogueira, M.B., Prestes, C.F., and Burkert, J., 2017. Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent. Food science and technology, 37 (spe), 1–4.
   Web of Science ®Google Scholar
• Ochoa-Martínez, C.I., and Ayala-Aponte, A.A., 2007. Prediction of mass transfer kinetics during osmotic dehydration of apples using neural networks. LWT – food science and technology, 40 (4), 638–645.
   Web of Science ®Google Scholar
• Ordoñez-Santos, L.E., Martínez-Girón, J., and Villamizar-Vargas, R.H., 2018. Encapsulation of β-carotene extracted from peach palm residues: a stability study using two spray-dried processes. DYNA, 85 (206), 128–134.
   Google Scholar
• Özkan, G., and Bilek, S.E., 2014. Microencapsulation of natural food colourants. International journal of nutrition and food sciences, 3 (3), 145–156.
   Google Scholar
• Papoutsis, K., et al., 2018. Encapsulation of citrus by-product extracts by spray-drying and freeze-drying using combinations of maltodextrin with soybean protein and ɩ-carrageenan. Foods, 7 (7), 115.
   PubMed Web of Science ®Google Scholar
• Pudziuvelyte, L., et al., 2020. Freeze-drying technique for microencapsulation of Elsholtzia ciliata ethanolic extract using different coating materials. Molecules, 25 (9), 2237.
   PubMed Web of Science ®Google Scholar
• Qi, J., 2004. Microencapsulation of beta-carotene in pea protein wall system. Thesis for the degree of Master of Science, University of Manitoba, Canada.
   Google Scholar
• Rajković, D., et al., 2021. Yield and quality prediction of winter rapeseed—artificial neural network and random forest models. Agronomy, 12 (1), 58.
   Web of Science ®Google Scholar
• Ramakrishnan, Y., et al., 2018. Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation. Powder technology, 328, 406–414.
   Web of Science ®Google Scholar
• Rocha, G.A., Fávaro-Trindade, C.S., and Grosso, C.R.F., 2012. Microencapsulation of lycopene by spray drying: characterization, stability and application of microcapsules. Food and bioproducts processing, 90 (1), 37–42.
   Web of Science ®Google Scholar
• Rodríduez-Huezo, M.E., et al., 2006. Microencapsulation by spray drying of multiple emulsions containing carotenoids. Journal of food science, 69 (7), 351–E359.
   Web of Science ®Google Scholar
• Roongruangsri, W., and Bronlund, J.E., 2016. Effect of air-drying temperature on physico-chemical, powder properties and sorption characteristics of pumpkin powders. International food research journal, 23 (3), 962–972.
   Web of Science ®Google Scholar
• Santana, A.A., de Oliveira, R.A., and Telis, V.R.N., 2016. Physicochemical characterization of jussara pulp powder by spray-drying. Boletim do centro de pesquisa de processamento de alimentos, 34 (1), 123–132.
   Google Scholar
• Šeregelj, V., et al., 2021. Encapsulation of carrot waste extract by freeze and spray drying techniques: an optimization study. LWT, 138, 110696.
   Web of Science ®Google Scholar
• Šeregelj, V.N., et al., 2017. Extraction and encapuslation of bioactive compounds from carrots. Acta periodica technologica, 48 (48), 261–273.
   Google Scholar
• Shetty, A.A., et al., 2012. Waste utilization in cucurbits: a review. Waste and biomass valorization, 3 (3), 363–368.
   Web of Science ®Google Scholar
• Singleton, V.L., and Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. American journal of enology and viticulture, 16, 144–158.
   Google Scholar
• Tonon, R.V., Freitas, S.S., and Hubinger, M.D., 2011. Spray drying of açai (Euterpe oleraceae Mart.) juice: effect of inlet air temperature and type of carrier agent. Journal of food processing and preservation, 35 (5), 691–700.
   Web of Science ®Google Scholar
• Tumbas Šaponjac, V., et al., 2016. Encapsulation of beetroot pomace extract: RSM optimization, storage and gastrointestinal stability. Molecules, 21 (5), 584.
   PubMed Web of Science ®Google Scholar
• Turanyi, T., and Tomlin, A. S., 2014. Analysis of kinetics reaction mechanisms. Berlin Heidelberg: Springer.
   Google Scholar
• Vulić, J., et al., 2019. Bioavailability and bioactivity of encapsulated phenolics and carotenoids isolated from red pepper waste. Molecules, 24 (15), 2837.
   PubMed Web of Science ®Google Scholar
• Yoon, Y., Swales, G., and Margavio, T.M., 1993. A comparison of discriminant analysis versus artificial neural networks. Journal of the operational research society, 44 (1), 51–60.
   Web of Science ®Google Scholar
• Zaidel, D.N.A., et al., 2014. Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion. Agriculture and agricultural science procedia, 2, 82–89.
   Google Scholar
• Zdunić, G.M., et al., 2016. Phenolic compounds and carotenoids in pumpkin fruit and related traditional products. Hemijska industrija, 70 (4), 429–433.
   Web of Science ®Google Scholar