Microencapsulation of Flavors in Carnauba Wax

The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 °C, while matrix degradation starts at 250 °C and progresses with maxima at around 360, 440 and 520 °C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products

The Phytochemical Composition of Medicinal Plants: Brazilian Semi-Arid Region (Caatinga)

Carnauba wax, the most important vegetable wax under the economic and extracted from the leaves of the carnauba (Copernicia prunifera (Miller) H. E. Moore), is extensively applied in food due to its physiochemical characteristics with a majority of esters. p-Methoxycinnamic acid diesters obtained from the ceriferous powder of carnauba wax (PCO-C) have been associated with biological actions. However, being a versatile product, many types of research have been carried out seeking to expand the possibilities of applications of this raw material. Furthermore, different experimental studies on the pharmacological activities have also been undertaken in recent years and have tested various biological activities, such as hypolipidemic, hypocholesterolemic and hypoglycemic effects in mice. Therefore, in this book chapter, it is reviewing the development of a process of extraction of 4-hydroxycinnamic acid diesters of carnauba wax powder and investigates their biological actions and physical and chemical characteristics

Lipid composition optimization in spray congealing technique and testing with curcumin-loaded microparticles

Spray-congealing, a technique based on the fast solidification of sprayed molten lipids, is considered a novel strategy to encapsulate natural products. Among others, it is a safe, low cost, fast and reproducible technique, with rising interest for several applications (e.g. food applications). One of the key parameters for the application of this technique is the lipid solidification temperature, which can be modulated by optimizing the lipid composition. In this work, three lipid components (beeswax, carnauba wax, and medium-chain triglycerides (Miglyol 812)) were selected, and the mixture composition modelled using a simplex-centroid experimental design. Three different lipid compositions were chosen to validate the proposed model, then tested in the preparation of curcumin-loaded microparticles (1.5%, w/w). The produced microparticles were analysed in terms of colour, morphology, particle size, encapsulation efficiency and load, physicochemical, crystalline, and thermal properties. Results evidenced that microparticle's properties, including encapsulation efficiency, vary according to the used lipid mixture, supporting their tailoring role. This fact brings advantages in the design of microencapsulation systems based on spray congealing processes, broadening their applicability. Moreover, lipid composition optimisation was proved to be an important tool to precede the development of spray-congealing applications.info:eu-repo/semantics/publishedVersio

Improved stabilization of 2-acetyl-1-pyrroline zinc chloride complex using spray chilling encapsulation and its practical application in foods

2-Acetyl-1-pyrroline (2AP) is an important and characteristic odorant in aromatic rice and a multitude of other foods. Despite its desirable aroma attributes, the great instability of 2AP has hindered its widespread commercial use by the flavor industry. Various approaches have been attempted to increase its stability; however, none of them showed potential for real applications in foods. Our lab pioneered a stabilization method whereby 2AP is complexed with a zinc halide. This complexed form of 2AP maintains excellent stability under anhydrous conditions. However, it degrades rapidly when moisture is present. The overall objective of this study was to improve the stability of 2AP zinc halide complex by use of spray-chilling encapsulation, and to demonstrate the practical application of the stabilized microcapsules as flavoring agents in foods. First, the use of 2AP-ZnCl2 complex itself as a flavoring agent in instant rice was evaluated and high flavor recovery of 2AP (92%) was found in the final product. Secondly, the feasibility of encapsulating 2AP-ZnCl2 by a modified spray-chilling encapsulation process using paraffin wax (octacosane) was achieved. The physical properties of the microcapsules were measured by scanning electron microscopy (SEM) and X-ray micro-computed tomography (CT). The microcapsules were shown to have matrix type structure and possess other preferred characteristics. The chemical properties were measured by gas chromatography (GC) and by absorbance spectroscopy, whereby the 2AP retention after spray chilling process was shown to be 65.26%. Additionally, the 2AP stability in both microcapsule and unprotected complex forms were monitored under ambient temperature (at 0%, 22.5%, or 43.2% relative humidity) conditions for more than three months. The results demonstrated significantly enhanced stability in the microcapsule form under all storage conditions. Finally, the controlled release and flavoring properties of the 2AP-ZnCl2 microcapsules were verified by full flavor recovery after cooking in instant rice. The results showed that the loss of 2AP in microcapsule form during cooking was negligible (not statistically significant). Overall, the aims of the study were achieved and the application of the 2AP-ZnCl2 microcapsules as a flavoring agent in foods was examined to be feasible

Encapsulation of active pharmaceutical ingredients in lipid micro/nanoparticles for oral administration by spray-cooling

Nanoencapsulation via spray cooling (also known as spray chilling and spray congealing) has been used with the aim to improve the functionality, solubility, and protection of drugs; as well as to reduce hygroscopicity; to modify taste and odor to enable oral administration; and many times to achieve a controlled release profile. It is a relatively simple technology, it does not require the use of low-cost solvents (mostly associated to toxicological risk), and it can be applied for lipid raw materials as excipients of oral pharmaceutical formulations. The objective of this work was to revise and discuss the advances of spray cooling technology, with a greater emphasis on the development of lipid micro/nanoparticles to the load of active pharmaceutical ingredients for oral administration.This research was funded by the Portuguese Science and Technology Foundation (FCT/MCT) and European Funds (PRODER/COMPETE), under the project reference UIDB/04469/2020 (strategic fund), co-financed by FEDER, under the Partnership Agreement PT2020, granted to Eliana B. Souto. This work was also supported by the National Science Centre within the MINIATURA 4 for a single research activity carried out by Aleksandra Zieli ´nska (grant no: 2020/04/X/ST5/00789), and by the Institute of Human Genetics, Polish Academy of Sciences by the internal grant for the implementation of a single scientific activity.info:eu-repo/semantics/publishedVersio

The effects of amino acids on gut hormone release and appetite

Obesity is a major health concern and a public health burden. Current pharmacological treatments have limited efficacy and are associated with significant side effects. Diets and life style changes remain the most effective strategy for treatment of obesity, but are often difficult to adhere to. High protein diets are among the most satiating diets, associated with the greatest satiety and weight loss, and with better weight management. The exact mechanisms by which high protein diets exert their effects are unclear. However, evidence suggests that amino acids produced as a result of protein digestion may play a role in appetite regulation and satiety. Preliminary studies within our group demonstrated that specific amino acids can reduce food intake in rodents. The work carried out in this thesis examined the effect of the amino acids L-arginine and L-phenylalanine on appetite and explored the potential mechanisms by which these effects are mediated. In addition, the thesis investigated the effect of microencapsulation of these amino acids on their ability to suppress appetite. Oral gavage of L-arginine significantly reduced food intake in mice and rats. This effect was not associated with any abnormal behavioural side effects. L-arginine significantly stimulated GLP-1 and PYY release from a murine primary intestinal culture, and oral L-arginine also significantly elevated plasma GLP-1 and PYY in rats. However, the anorectic effect of L-arginine appears unlikely to be mediated by changes in these gut hormones. L-arginine significantly reduced food intake in GPRC6A knockout and wild-type mice, suggesting its anorectic effect is not mediated by GPRC6A. Oral gavage of L-phenylalanine significantly reduced food intake in mice and rats. Oral administration of L-phenylalanine also elevated circulating GLP-1 and PYY levels and suppressed plasma ghrelin levels in rats. Direct ileal administration of L-phenylalanine reduced food intake in rats, and this effect was blocked by a calcium sensing receptor antagonist. Chronic administration of L-phenylalanine also reduced food intake and body weight in diet-induced obese mice. Encapsulated L-arginine and L-phenylalanine reduced food intake in rats. Specific encapsulation processes appeared to delay the anorectic effect of these amino acids. However, there was no significant difference in the magnitude of response compared to the un-encapsulated forms. Encapsulation may be a viable approach to facilitate targeted delivery of the amino acids in the gastrointestinal tract, but further matrix optimization is required to improve the controlled release of the amino acids in the gut. These studies demonstrate the anorectic properties of L-arginine and L-phenylalanine, and contribute to the current understanding of amino acid sensing in the gut. Further studies are now required to determine the therapeutic potential of specific amino acids as novel treatments for obesity.Open Acces

Citronella Oil Microencapsulated in Carboxymethylated Tamarind Gum and its Controlled Release

Citronella oil is one of possible natural insect’s repellents extracted from leaves of Cymbopogon winterianus. It is used extensively as a source of perfumery chemicals such as 25% citronellal, 18% citronellol and 20% geraniol. To prolong the citronella oil release, carboxymethylated tamarind gum (CTG) was used as coating material for citronella oil encapsulation and compared to crude tamarind gum (TG), using spray drying technique. Three formulas of microcapsule were prepared at different gum to oil ratios (1.25, 1.14, and 0.87). The appearance feature of CTG microcapsule from SEM images showed a smooth surface while TG microcapsule showed many holes and crack on particle surface. It was observed that increasing the gum to oil ratio increases the retention of citronella oil in microcapsules. At 1.14 gum to oil ratio, CTG microcapsules were shown longer oil retention more than one month. The citronella oil release mechanism was analyzed by different kinetic models such as Korsmeyer-Peppas, Higuchi, and Avrami’s models. The microcapsules were found to release the citronella oi