Dataset Information

Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise.

ABSTRACT: The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized with whey protein hydrolysate (WPH), achieving high encapsulation efficiencies (>97%). Both encapsulating materials showed an increase in the oxidation rate with the storage temperature. The GS-based microcapsules presented the highest oxidative stability regardless of the storage temperature with a peroxide value (PV) of 3.49 ± 0.25 meq O2/kg oil and a content of 1-penten-3-ol of 48.06 ± 9.57 ng/g oil after six weeks of storage at 4 °C. Moreover, low-fat mayonnaise enriched with GS-based microcapsules loaded with fish oil and containing WPH as a film-forming material (M-GS) presented higher oxidative stability after one month of storage when compared to low-fat mayonnaise enriched with either a 5 wt% fish oil-in-water emulsion stabilized with WPH or neat fish oil. This was attributed to a higher protective effect of the carbohydrate wall once the microcapsules were incorporated into the mayonnaise matrix.

SUBMITTER: Rahmani-Manglano NE

PROVIDER: S-EPMC7278592 | biostudies-literature | 2020 Apr

REPOSITORIES: biostudies-literature

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Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise.

Rahmani-Manglano Nor E NE González-Sánchez Irene I García-Moreno Pedro J PJ Espejo-Carpio F Javier FJ Jacobsen Charlotte C Guadix Emilia M EM

Foods (Basel, Switzerland) 20200430 5

The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized with whey protein hydrolysate (WPH), achieving high encapsulation efficiencies (>97%). Both encapsulating materials showed an increase in the oxidation rate with the storage temperature. The GS-based ...[more]

PMID: 32365987

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Project description:Fast-moving consumer goods (FMCG) industry has long included many appealing essential oils in products to meet consumers' needs. Among all, the demand for limonene (LM) has recently surged due to its broad-spectrum health benefits, with applications in cosmetic, detergent, and food products. However, LM is extremely volatile, hence has often been encapsulated for a longer shelf-life. To date, mostly non-biodegradable synthetic polymers have been exploited to fabricate the microcapsule shells, and the resulting microcapsules contribute to the accumulation of microplastic in the environment. So far, information on LM-entrapping microcapsules with a natural microplastic-free shell and their mechanism of formation is limited, and there is lack of an in-depth characterisation of their mechanical and adhesive properties, which are crucial for understanding their potential performance at end-use applications. The present research aims towards developing safe microcapsules with a core of LM fabricated via complex coacervation (CC) using gum Arabic (GA) and fungally sourced chitosan (fCh) as shell precursors. The encapsulation efficiency (EE) for LM was quantified by gas chromatography (GC) separation method. The morphology of microcapsules was investigated via bright-field optical microscopy and scanning electron microscopy, and their mechanical properties were characterised using a micromanipulation technique. Moreover, the adhesive properties of the resulting microcapsules were studied via a bespoke microfluidic device fitted with a polyethylene-terephthalate (PET) substrate and operating at increasingly hydrodynamic shear stress (HSS). Spherical core-shell microcapsules (EE ~45%) with a mean size of 38 ± 2 μm and a relatively smooth surface were obtained. Their mean rupture force and nominal rupture stress were 0.9 ± 0.1 mN and 2.1 ± 0.2 MPa, respectively, which are comparable to those of other microcapsules with synthetic shells, e.g., urea- and melamine-formaldehyde. It was also found that the fCh-GA complexed shell provided promising adhesive properties onto PET films, leading to a microcapsule retention of ~85% and ~60% at low (≤50 mPa) and high shear stress (0.9 Pa), respectively. Interestingly, these values are similar to the adhesion data available in literature for microplastic-based microcapsules, such as melamine-formaldehyde (50-90%). Overall, these findings suggest that microplastics-free microcapsules with a core of oil have been successfully fabricated, and can offer a potential for more sustainable, consumer- and environmentally friendly applications in FMCGs.

Project description:BackgroundProtein supplementation has been suggested to augment endurance training adaptations by increasing mixed muscle and myofibrillar protein synthesis and lean body mass. However, a potential beneficial effect on mitochondrial adaptations is yet to be clarified. The aim of the present study was to investigate the effect of consuming whey protein hydrolysate before and whey protein hydrolysate plus carbohydrate (PRO-CHO) after each exercise session during a six-week training period compared to similarly timed intake of isocaloric CHO supplements on biomarkers of mitochondrial biogenesis, VO2max and performance in trained runners.MethodsTwenty-four trained runners (VO2max 60.7 ± 3.7 ml O2 kg- 1 min1) completed a six-week block randomized controlled intervention period, consisting of progressive running training. Subjects were randomly assigned to either PRO-CHO or CHO and matched in pairs for gender, age, VO2max, training and performance status. The PRO-CHO group ingested a protein beverage (0.3 g kg- 1) before and protein-carbohydrate beverage (0.3 g protein kg- 1 and 1 g carbohydrate kg- 1) after each exercise session. The CHO group ingested an energy matched carbohydrate beverage. Resting muscle biopsies obtained pre and post intervention were analyzed for mitochondrial specific enzyme activity and mitochondrial protein content. Subjects completed a 6 K time trial (6 K TT) and a VO2max test pre, midway (only 6 K TT) and post intervention.ResultsFollowing six weeks of endurance training Cytochrome C (Cyt C) protein content was significantly higher in the PRO-CHO group compared to the CHO group (p < 0.05), with several other mitochondrial proteins (Succinate dehydrogenase (SDHA), Cytochrome C oxidase (COX-IV), Voltage-dependent anion channel (VDAC), Heat shock protein 60 (HSP60), and Prohibitin (PHB1)) following a similar, but non-significant pattern (p = 0.07-0.14). β-hydroxyacyl-CoA dehydrogenase (HAD) activity was significantly lower after training in the CHO group (p < 0.01), but not in the PRO-CHO group (p = 0.24). VO2max and 6 K TT was significantly improved after training with no significant difference between groups.ConclusionIntake of whey PRO hydrolysate before and whey PRO hydrolysate plus CHO after each exercise session during a six-week endurance training period may augment training effects on specific mitochondrial proteins compared to intake of iso-caloric CHO but does not alter VO2max or 6 K TT performance.Trial registrationclinicaltrials.gov , NCT03561337 . Registered 6 June 2018 - Retrospectively registered.

Dataset Information

Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise.

Publications

Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise.

Similar Datasets

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