Procedimiento de obtención de micro-, submicro- y nanocápsulas basado en proteínas del suero de la leche

La presente invención se refiere a un procedimiento de obtención de cápsulas basado en proteínas del suero de la leche que comprende las siguientes etapas: a. diluir el producto de las proteínas de la leche; b. adición a la disolución de la etapa a) de: i. ingredientes a encapsular solubles en agua o en disolventes polares; o ii. una disolución del ingrediente a encapsular; y c. electroestirado o electroesprayado o estirado por soplado o esprayado por soplado de la disolución resultante de la etapa b). Estas cápsulas generadas pueden usarse como vehículos de encapsulación de ingredientes y aditivos funcionales para su incorporación en preparados farmacéuticos o alimentarios.Peer reviewedConsejo Superior de Investigaciones Científicas (España)A1 Solicitud de patente con informe sobre el estado de la técnic

Protein-based emulsion electrosprayed micro- and submicroparticles for the encapsulation and stabilization of thermosensitive hydrophobic bioactives

This work shows the potential of emulsion electrospraying of proteins using food-grade emulsions for the microencapsulation and enhanced protection of a model thermosensitive hydrophobic bioactive. Specifically, gelatin, a whey protein concentrate (WPC) and a soy protein isolate (SPI) were compared as emulsion stabilizers and wall matrices for encapsulation of α-linolenic acid. In a preliminary stage, soy bean oil was used as the hydrophobic component for the implementation of the emulsion electrospraying process, investigating the effect of protein type and emulsion protocol used (i.e. with or without ultrasound treatment) on colloidal stability. This oil was then substituted by the ω-3 fatty acid and the emulsions were processed by electrospraying and spray-drying, comparing both techniques. While the latter resulted in massive bioactive degradation, electrospraying proved to be a suitable alternative, achieving microencapsulation efficiencies (MEE) of up to ∼70%. Although gelatin yielded low MEEs due to the need of employing acetic acid for its processing by electrospraying, SPI and WPC achieved MEEs over 60% for the non-sonicated emulsions. Moreover, the degradation of α-linolenic acid at 80 °C was significantly delayed when encapsulated within both matrices. Whilst less than an 8% of its alkene groups were detected after 27 h of thermal treatment for free α-linolenic acid, up to 43% and 67% still remained intact within the electrosprayed SPI and WPC capsules, respectively.Laura G. Gómez-Mascaraque is recipient of a predoctoral contract from the Spanish Ministry of Economy and Competitiveness (MINECO), Call 2013. The authors would like to thank the Spanish MINECO project AGL2012-30647 for financial support. Sara Díaz Cuesta is also acknowledged for experimental support.Peer reviewe

Stability and bioaccessibility of EGCG within edible micro-hydrogels. Chitosan vs. gelatin, a comparative study

Micro-hydrogels are very promising systems for the protection and controlled delivery of sensitive bioactives, but limited knowledge exists regarding the impact of this encapsulation on their bioaccessibility. In this work, two different hydrogel-forming biopolymers (gelatin and chitosan) were compared as wall materials for the microencapsulation of a model flavonoid, (−)-epigallocatechin gallate (EGCG). Results showed that gelatin was more adequate as wall material for the encapsulation of EGCG than chitosan, achieving higher encapsulation efficiencies (95% ± 6%), being more effective in delaying EGCG release and degradation in aqueous solution and exhibiting a 7 times higher bioaccessibility of the bioactive compound (in terms of antioxidant activity) after in-vitro gastrointestinal digestion. A very low bioaccessibility of EGCG in chitosan was observed, due to the neutralization of the carbohydrate in the basic simulating salivary conditions, thus precluding subsequent flavonoid release. Moreover, gelatin micro-hydrogels also hindered dimer formation during in-vitro digestion, thus suggesting greater bioavailability when compared with free EGCG.Laura G. Gómez-Mascaraque is recipient of a predoctoral contract from the Spanish Ministry of Economy and Competitiveness (MINECO), Call 2013. The authors would like to thank the Spanish MINECO projectAGL2015-63855-C2-1 for financial support.Peer reviewe

Impact of molecular weight on the formation of electrosprayed chitosan microcapsules as delivery vehicles for bioactive compounds

The molecular weight of chitosan is one of its most determinant characteristics, which affects its processability and its performance as a biomaterial. However, information about the effect of this parameter on the formation of electrosprayed chitosan microcapsules is scarce. In this work, the impact of chitosan molecular weight on its electrosprayability was studied and correlated with its effect on the viscosity, surface tension and electrical conductivity of solutions. A Discriminant Function Analysis revealed that the morphology of the electrosprayed chitosan materials could be correctly predicted using these three parameters for almost 85% of the samples. The suitability of using electrosprayed chitosan capsules as carriers for bioactive agents was also assessed by loading them with a model active compound, (−)-epigallocatechin gallate (EGCG). This encapsulation, with an estimated efficiency of around 80% in terms of preserved antioxidant activity, showed the potential to prolong the antiviral activity of EGCG against murine norovirus via gradual bioactive release combined with its protection against degradation in simulated physiological conditions.Laura G. Gómez-Mascaraque is recipient of a predoctoral contract from the Spanish Ministry of Economy and Competitiveness (MINECO), Call 2013. Gloria Sanchez was supported by the “Ramón y Cajal” Young Investigator Program. The authors would like to thank the Spanish MINECO project AGL2015-63855-C2-1 and INIA grant RTA2014-00024-C04-03 for financial support.Peer reviewe

Tailoring barrier properties of thermoplastic corn starch-based films (TPCS) by means of a multilayer design

This work compares the effect of adding different biopolyester electrospun coatings made of polycaprolactone (PCL), polylactic acid (PLA) and polyhydroxybutyrate (PHB) on oxygen and water vapour barrier properties of a thermoplastic corn starch (TPCS) film. The morphology of the developed multilayer structures was also examined by Scanning Electron Microscopy (SEM). Results showed a positive linear relationship between the amount of the electrospun coatings deposited onto both sides of the TPCS film and the thickness of the coating. Interestingly, the addition of electrospun biopolyester coatings led to an exponential oxygen and water vapour permeability drop as the amount of the electrospun coating increased. This study demonstrated the versatility of the technology here proposed to tailor the barrier properties of food packaging materials according to the final intended use.The authors acknowledge financial support from Spanish Ministry of Economy and Competitivity MINECO (AGL2015-63855-C2-1). M. J. Fabra is recipient of a Ramon y Cajal contract (RYC-2014-158) from MINECO

Development and Optimization of Novel Encapsulation Structures of Interest in Functional Foods Through Electrospraying

The aim of this work was to establish strategies for the development of electrosprayed encapsulation structures, of interest in food applications, based on aqueous hydrocolloid dispersions. Specifically, various polysaccharides and two different proteins were evaluated for capsule formation. To this aim, the hydrocolloid dispersion properties were analysed and compared with the solution properties of two polymers readily spinnable in water (polyvinyl alcohol (PVOH) and polyethylene oxide (PEO)). Increasing the hydrocolloid concentration to promote chain entanglements resulted in a valid strategy only for a few matrices (related to their greater Mw). As alternative strategies to improve the physical properties and, thus, the sprayability of the dispersions, addition of gums and surfactants to modify their viscosity and surface tension, respectively, was evaluated. Moreover, denaturation of proteins was also carried out in order to investigate the effect of this treatment on the electrospraying process and on capsule formation. Results showed that the incorporation of some of these molecules, as well as protein denaturation, significantly changed the physical properties, allowing the development of encapsulation structures from all the hydrocolloids assayed. The morphology of the structures obtained was characterized, and the molecular organization of some of the capsules was studied and related to the electrosprayability and capsules morphology.A. Lopez-Rubio is recipient of a Ramon y Cajal contract from the Spanish Ministry of Science and Innovation. The authors thank the Spanish MINECO projects AGL2012-30647, FUN-C-FOOD (CSD2007-00063), and the EU project of the FP7 FRISBEE for the financial support.Peer reviewe

Electrosprayed gelatin submicroparticles as edible carriers for the encapsulation of polyphenols of interest in functional foods

In this work, the potential of the electrospraying technique to obtain food-grade gelatin capsules in the submicron range for sensitive bioactive protection was explored, studying the influence of the protein concentration on the size and morphology of the obtained particles. Gelatin was selected as encapsulating material because, being commonly used as a food ingredient, it possesses unique gelation properties and is commercially available at a low cost. The electrosprayed matrices were used to encapsulate a model antioxidant molecule, (−)-epigallocatechin gallate (EGCG). Very high encapsulation efficiencies, close to 100%, were achieved, and the antioxidant activity of the bioactive was fully retained upon encapsulation. The EGCG release profiles showed a delayed release of the encapsulated antioxidant in aqueous solutions. Furthermore, while free EGCG in PBS lost a 30% of their antioxidant activity being completely degraded in 100 h, encapsulated EGCG retained its whole antioxidant activity within this time period.Laura G. Gómez-Mascaraque is recipient of a predoctoral contract from the Spanish Ministry of Economy and Competitiveness (MINECO), Call 2013. The authors would like to thank the Spanish MINECO project AGL2012-30647 for financial support.Peer reviewe

Alginate industrial waste streams as a promising source of value-added compounds valorization

[EN] The alginate industry processes more than hundred thousand tons per year of algae in Europe, discarding around 80% of the algae biomass as different solid/liquid residual streams. In this work, Saccharina latissima and Ascophyllum nodosum, their generated alginates and all residual fractions generated in the process were characterized in terms of lipid, ash, protein content, and the carbohydrate composition and antioxidant capacities analyzed. The first fraction after acid treatment (ca. 50% of the initial dry biomass) was rich in phlorotannins (15 mg GAE/g) and bioactive fucoidans (15-70%), with a high sulfation degree in A. nodosum. Two fractions generated from the solid residue, one soluble and another insoluble (Ra and Rb, respectively), constituted 9% and 5-8% of the initial biomass and showed great potential as a source of soluble protein (30% for S. latissima), and cellulose (70%) or fucoidan, respec-tively. Valorization strategies are suggested for these waste streams, evidencing their high potential as bioactive, tex-turizing or nutritional added-value ingredients for cosmetic, food, feed or pharmaceutical applications.This work acknowledges financial support from the Spanish Research agency (Ministry of Science and Innovation) through projects RTI-2018-094268-B-C22 and PID2020-117744RJ-I00. H. Bojorges acknowledges fi-nancial support from the Generalitat Valenciana for the award of a Santiago Grisol?a grant (GRISOLIAP/2019/007).Bojorges, H.; Fabra, MJ.; López-Rubio, A.; Martínez-Abad, A. (2022). Alginate industrial waste streams as a promising source of value-added compounds valorization. Science of The Total Environment. 838:1-11. https://doi.org/10.1016/j.scitotenv.2022.15639411183

Microencapsulation of a whey protein hydrolysate within micro-hydrogels: Impact on gastrointestinal stability and potential for functional yoghurt development

Gelatin and chitosan micro-hydrogels containing a potentially bioactive whey protein hydrolysate were developed through spray drying and the impact of microencapsulation on protection during digestion and peptide stability against lactic acid fermentation during yoghurt manufacturing was assessed. The results showed that the protection exerted by the encapsulation structures during milk fermentation was sequence- and matrix-dependent, being chitosan more effective than gelatin in stabilising the peptides. However, only 5 out of the 21 fermentation-susceptible peptides identified could be protected through encapsulation within chitosan (1 of which was also protected by gelatin). Moreover, the encapsulation within chitosan microparticles did not substantially affect the peptide profile of the digested hydrolysate, and therefore, the peptide bioaccessibility was not expected to be compromised.Laura G. Gómez-Mascaraque is the recipient of a predoctoral contract from the Spanish Ministry of Economy and Competitiveness (MINECO), Call 2013. The authors would like to thank the Spanish MINECO projects AGL2015-63855-C2-1 and AGL2015-66886-R for financial support.Peer reviewe

Development of novel ultrathin structures based in amaranth (Amaranthus hypochondriacus) protein isolate through electrospinning

Amaranth protein isolate (API) ultrathin structures have been developed using the electrospinning technique. The effects of pH, type of solvent and surfactant addition on the spinnability, morphology and molecular organization of the obtained structures have been studied. Regarding the effect of pH on API electrospinning, capsule morphologies were only obtained at extreme pH values (i.e. pH 2 and pH 12), which allowed the solubilisation of the proteins, and the process was favoured when the solutions were previously heated to induce protein denaturation. Fibre-like morphologies were only obtained when the solvent used for electrospinning was hexafluoro-2-propanol, as this organic solvent promotes the formation of random coil structures and, thus, an increase in the biopolymer entanglements.Capsule morphologies were obtained from the API-containing formic acid solutions and this solvent was better for electrospraying than the acetic acid, probably due to the higher viscosity and lower surface tension of the solutions thereof. Addition of 20 wt.% of Tween 80 considerably improved the formation of capsule-like structures from the formic acid solution, as this surfactant contributed to the formation of alpha helical structures. Similar results were obtained when combining the surfactant with the reducing agent 2-mercaptoethanol. However, denaturation of the protein structure was not sufficient for fibre formation through electrospinning, as the solution properties play a fundamental role in determining the morphology of the electrospun structures. © 2012 Elsevier Ltd.A. Lopez-Rubio is recipient of a Ramon y Cajal contract from the Spanish Ministry of Science and Innovation. The authors thank the Spanish MICINN projects MAT2009-14533-C02-01, FUN-C-FOOD (CSD2007-00063), and Mexican project FOMIX-QRO-2011-C02-175350 for financial support and Mexican National Council for Science and Technology (CONACYT) for a graduate fellowship, to author Marysol Aceituno-Medina.Peer Reviewe