Gelatin-crosslinked millard reaction products of sodium caseinate/ maltodextrin enhances the encapsulation efficiency and stability of krill oil microcapsules

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-10-02 DOI:10.1016/j.fbp.2024.10.001

Yating Zhang , Kailiang Leng , Xixi Wang , Zipeng Zhang , Dong Su , Ling Zhao , Xiaofang Liu , Yuan Yu , Junkui Miao , Yueqin Yu

{"title":"Gelatin-crosslinked millard reaction products of sodium caseinate/ maltodextrin enhances the encapsulation efficiency and stability of krill oil microcapsules","authors":"Yating Zhang , Kailiang Leng , Xixi Wang , Zipeng Zhang , Dong Su , Ling Zhao , Xiaofang Liu , Yuan Yu , Junkui Miao , Yueqin Yu","doi":"10.1016/j.fbp.2024.10.001","DOIUrl":null,"url":null,"abstract":"<div><div>The Maillard reaction is an effective way to enhance the properties of microcapsule wall materials. This study investigated the optimal ratio and physicochemical properties of Maillard reaction products from sodium caseinate (CAS) and maltodextrin (MD), as well as their crosslinked derivatives with gelatin (GEL). The application of Maillard reaction products (CAMD) as wall materials in the preparation of krill oil microcapsules (KOMs), raised the encapsulation efficiency (<em>EE</em>) of KOMs to 94.5 % compared with the physical mixture. The further addition of gelatin raised the <em>EE</em> to 96.9 %. The gelatin crosslinked Maillard reaction products (CAMEL) also exhibited superior antioxidative properties, and as wall materials enhanced the storage stability of KOMs, whose surface oil was 16.98 % over six months, only 71.16 % of that of the physical mixture. <em>In vitro</em> simulated release of KOMs demonstrated that CAMEL could reduce the release of free fatty acids (<em>FFA</em>) by 14.66 % compared to physical mixtures. These findings suggest that microencapsulation with CAMEL provides enhanced protection for krill oil, demonstrating significant potential for the practical application in the scale-up production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 330-340"},"PeriodicalIF":3.5000,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524002001","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The Maillard reaction is an effective way to enhance the properties of microcapsule wall materials. This study investigated the optimal ratio and physicochemical properties of Maillard reaction products from sodium caseinate (CAS) and maltodextrin (MD), as well as their crosslinked derivatives with gelatin (GEL). The application of Maillard reaction products (CAMD) as wall materials in the preparation of krill oil microcapsules (KOMs), raised the encapsulation efficiency (EE) of KOMs to 94.5 % compared with the physical mixture. The further addition of gelatin raised the EE to 96.9 %. The gelatin crosslinked Maillard reaction products (CAMEL) also exhibited superior antioxidative properties, and as wall materials enhanced the storage stability of KOMs, whose surface oil was 16.98 % over six months, only 71.16 % of that of the physical mixture. In vitro simulated release of KOMs demonstrated that CAMEL could reduce the release of free fatty acids (FFA) by 14.66 % compared to physical mixtures. These findings suggest that microencapsulation with CAMEL provides enhanced protection for krill oil, demonstrating significant potential for the practical application in the scale-up production.

查看原文本刊更多论文

明胶交联酪蛋白酸钠/麦芽糊精的米拉德反应产物可提高磷虾油微胶囊的封装效率和稳定性

马氏反应是提高微胶囊壁材料性能的有效方法。本研究调查了酪蛋白酸钠（CAS）和麦芽糊精（MD）的马氏反应产物以及它们与明胶（GEL）的交联衍生物的最佳配比和理化性质。在磷虾油微胶囊（KOMs）的制备过程中，使用麦拉德反应产物（CAMD）作为壁材，与物理混合物相比，KOMs 的封装效率（EE）提高到 94.5%。进一步添加明胶后，EE 提高到 96.9%。明胶交联麦拉德反应产物（CAMEL）还具有优异的抗氧化性能，作为壁材增强了KOMs的储存稳定性，其表面油分在六个月内为16.98%，仅为物理混合物的71.16%。KOMs 的体外模拟释放表明，与物理混合物相比，CAMEL 可将游离脂肪酸（FFA）的释放量减少 14.66%。这些研究结果表明，CAMEL 微胶囊技术可加强对磷虾油的保护，在扩大生产规模的实际应用中具有巨大潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.