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Ultrasound and High-Pressure-Assisted Encapsulation
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Ultrasound and High-Pressure-Assisted Encapsulation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (18 November 2023) | Viewed by 24486

Special Issue Editors

Dr. Jayani Chandrapala

E-Mail Website
Guest Editor
School of Science, RMIT University, Melbourne, VIC 3083, Australia
Interests: dairy science and technology; physical chemistry of dairy foods; emulsification; thermal and non-thermal processing; membrane filtration
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Benu P. Adhikari

E-Mail Website1 Website2
Guest Editor
School of Science, RMIT University, Melbourne, VIC 3083, Australia
Interests: food emulsions; structure-function in foods; biodegradable packaging; food engineering; micro/nano encapsulation; food powders/food drying
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food bioactive components or nutraceuticals have numerous health benefits and are widely incorporated into various food matrixes. However, these components are more prone to degradation under harsh food processing conditions. In addition, they possess poor solubilities and low bioavailabilities in the gastrointestinal tract. Thus, encapsulation of these components protects and enables targeted delivery. Ultrasound and high-pressure processing technologies are emerging non-thermal technologies that have attracted much attention within the food industry for encapsulation processes due to them having numerous benefits, such as low energy usage, easy to handle, less destruction and less time consuming. This Special Issue aims to present the latest knowledge and new developments in using ultrasound and high-pressure processing technologies in encapsulating bioactive and nutraceutical components. Both original research articles and reviews are welcome.

Dr. Jayani Chandrapala
Prof. Dr. Benu P. Adhikari
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • encapsulation
  • ultrasound
  • high-pressure processing
  • bio actives
  • plant-based encapsulants and nutraceuticals

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Published Papers (6 papers)

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Research

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19 pages, 12412 KiB  
Article
The Release Behavior of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion
by Uzma Sadiq, Fatima Shahid, Harsharn Gill and Jayani Chandrapala
Foods 2023, 12(15), 2844; https://doi.org/10.3390/foods12152844 - 27 Jul 2023
Cited by 3 | Viewed by 1371
Abstract
The degradation of anthraquinones extracted from aloe vera plants can be prevented by encapsulating them in casein micelles (CMs). The oral, gastric, and intestinal digestion behavior of spray-dried microcapsules of casein micelles loaded with aloe vera-extracted anthraquinone powder (CMAQP), freeze-dried powder (CMFDP), and [...] Read more.
The degradation of anthraquinones extracted from aloe vera plants can be prevented by encapsulating them in casein micelles (CMs). The oral, gastric, and intestinal digestion behavior of spray-dried microcapsules of casein micelles loaded with aloe vera-extracted anthraquinone powder (CMAQP), freeze-dried powder (CMFDP), and whole-leaf aloe vera gel (CMWLAG) obtained through ultrasonication was investigated. The results found that CMAQP and CMFDP dissolved slowly and coagulated into large curds during gastric digestion, improving the retention of anthraquinones in the digestive tract. In contrast, CMWLAG structure was destroyed and increased amounts of anthraquinones were released during oral and gastric digestion phases, indicating increased amounts of surface anthraquinones instead of the encapsulation of anthraquinones in the interior of CMs. The strong hydrophobic interactions protected anthraquinones within the core of CM for CMAQP and delayed diffusion. However, during SIF digestion, both CMAQP and CMFDP released significant amounts of anthraquinones, although CMAQP showed a much more controlled release for both aloin and aloe-emodin over SIF digestion time. The release behavior of anthraquinones from CM microcapsules was a function of the type of anthraquinone that was used to encapsulate. The present study provides insight into the release behavior of loaded bioactive compounds using food-grade CMs as the wall material during in vitro digestion and highlights the importance of the type of bioactive component form that will be encapsulated. Full article
(This article belongs to the Special Issue Ultrasound and High-Pressure-Assisted Encapsulation)
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14 pages, 3812 KiB  
Article
Effect of Liposomal Encapsulation and Ultrasonication on Debittering of Protein Hydrolysate and Plastein from Salmon Frame
by Kartik Sharma, Krisana Nilsuwan, Lukai Ma and Soottawat Benjakul
Foods 2023, 12(4), 761; https://doi.org/10.3390/foods12040761 - 9 Feb 2023
Cited by 12 | Viewed by 2431
Abstract
The impacts of liposomal encapsulation on the bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP) with the aid of ultrasound (20% amplitude, 750 W) for different time intervals (30, 60 and 120 s) were investigated. Liposomes loaded with [...] Read more.
The impacts of liposomal encapsulation on the bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP) with the aid of ultrasound (20% amplitude, 750 W) for different time intervals (30, 60 and 120 s) were investigated. Liposomes loaded with 1% protein hydrolysate (L-PH1) and 1% plastein (L-PT1) showed the highest encapsulation efficiency and the least bitterness (p < 0.05). Ultrasonication for longer times reduced encapsulation efficiency (EE) and increased bitterness of both L-PH1 and L-PT1 along with a reduction in particle size. When comparing between L-PH1 and L-PT1, the latter showed less bitterness due to the lower bitterness in nature and higher entrapment of plastein in the liposomes. In vitro release studies also showed the delayed release of peptides from L-PT1 in comparison to the control plastein hydrolysate. Therefore, encapsulation of liposomes with 1% plastein could be an efficient delivery system for improving the sensory characteristics by lowering the bitterness of protein hydrolysates. Full article
(This article belongs to the Special Issue Ultrasound and High-Pressure-Assisted Encapsulation)
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18 pages, 3499 KiB  
Article
Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability
by Saqib Gulzar, Amjad K. Balange, Ravishankar Chandragiri Nagarajarao, Qiancheng Zhao and Soottawat Benjakul
Foods 2022, 11(10), 1431; https://doi.org/10.3390/foods11101431 - 16 May 2022
Cited by 15 | Viewed by 3086
Abstract
Emulsions containing shrimp oil (SO) at varying amounts were prepared in the presence of red kidney bean protein isolate (KBPI) and κ-carrageenan (KC) at a ratio of 1:0.1 (w/w). The emulsions were subjected to ultrasonication and high-pressure microfluidization to [...] Read more.
Emulsions containing shrimp oil (SO) at varying amounts were prepared in the presence of red kidney bean protein isolate (KBPI) and κ-carrageenan (KC) at a ratio of 1:0.1 (w/w). The emulsions were subjected to ultrasonication and high-pressure microfluidization to assist the encapsulation process. For each sample, ultrasonication was carried out for 15 min in continuous mode at 80% amplitude, whereas high-pressure microfluidization was operated at 7000 psi for 10 min. Ultrasonicated and microfluidized emulsions were finally spray-dried to prepare KBPI-KC-SO microcapsules. Moderate to high encapsulation efficiency (EE) ranging from 43.99 to 89.25% of SO in KPBI-KC-SO microcapsules was obtained and the microcapsules had good flowability. Particle size, PDI and zeta potential of KBPI-KC-SO microcapsules were 2.58–6.41 µm, 0.32–0.40 and −35.95–−58.77 mV, respectively. Scanning electron microscopic (SEM) images visually demonstrated that the wall material/SO ratio and the emulsification method (ultrasonication vs microfluidization) had an impact on the size, shape and surface of the KBPI-KC-SO microcapsules. Encapsulation of SO in microcapsules was validated empirically using Fourier transform infrared (FTIR) analysis. Encapsulation of SO in KBPI-KC microcapsules imparted superior protection against oxidative deterioration of SO as witnessed by the higher retention of polyunsaturated fatty acids (PUFAs) and astaxanthin when compared to unencapsulated SO during extended storage at room temperature. Full article
(This article belongs to the Special Issue Ultrasound and High-Pressure-Assisted Encapsulation)
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Review

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28 pages, 1139 KiB  
Review
Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies
by Mayumi Silva, Mayur Raghunath Kadam, Dilusha Munasinghe, Akalya Shanmugam and Jayani Chandrapala
Foods 2022, 11(19), 2999; https://doi.org/10.3390/foods11192999 - 27 Sep 2022
Cited by 10 | Viewed by 3492
Abstract
Dairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh processing conditions. In addition, [...] Read more.
Dairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh processing conditions. In addition, the safety of dairy and beverage products plays a very important role. Therefore, various heat treatments are in practice. As the heat-treated dairy and beverage products tends to illustrate several alterations in their organoleptic characteristics and nutritional properties, the demand for alternative non-thermal processing technologies has increased extensively within the food industry. Ultrasound and high-pressure processing technologies are desirable for this purpose as well as a safe and non-destructive technology towards encapsulation of nutraceuticals into food systems. There are benefits in implementing these two technologies in the production of dairy and beverage products with encapsulants, such as manufacturing high-quality products with improved nutritional value while simultaneously enhancing the sensory characteristics such as flavour, taste, texture, and colour and attaining the microbial quality. The primary objective of this review is to provide detailed information on the encapsulation of nutraceuticals and mechanisms involved with using US and HPP technologies on producing encapsulated yoghurt and beverage products. Full article
(This article belongs to the Special Issue Ultrasound and High-Pressure-Assisted Encapsulation)
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35 pages, 1391 KiB  
Review
Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications
by Nitin Mehta, Jeyapriya. S, Pavan Kumar, Akhilesh Kumar Verma, Pramila Umaraw, Sunil Kumar Khatkar, Anju Boora Khatkar, Devendra Pathak, Ubedullah Kaka and Awis Qurni Sazili
Foods 2022, 11(19), 2973; https://doi.org/10.3390/foods11192973 - 23 Sep 2022
Cited by 52 | Viewed by 8810
Abstract
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in [...] Read more.
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process. Full article
(This article belongs to the Special Issue Ultrasound and High-Pressure-Assisted Encapsulation)
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24 pages, 4763 KiB  
Review
Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer
by Louise Perrin, Sylvie Desobry-Banon, Guillaume Gillet and Stephane Desobry
Foods 2022, 11(15), 2194; https://doi.org/10.3390/foods11152194 - 23 Jul 2022
Cited by 5 | Viewed by 3823
Abstract
Emulsions are multiphasic systems composed of at least two immiscible phases. Emulsion formulation can be made by numerous processes such as low-frequency ultrasounds, high-pressure homogenization, microfluidization, as well as membrane emulsification. These processes often need emulsifiers’ presence to help formulate emulsions and to [...] Read more.
Emulsions are multiphasic systems composed of at least two immiscible phases. Emulsion formulation can be made by numerous processes such as low-frequency ultrasounds, high-pressure homogenization, microfluidization, as well as membrane emulsification. These processes often need emulsifiers’ presence to help formulate emulsions and to stabilize them over time. However, certain emulsifiers, especially chemical stabilizers, are less and less desired in products because of their negative environment and health impacts. Thus, to avoid them, promising processes using high-frequency ultrasounds were developed to formulate and stabilize emulsifier-free emulsions. High-frequency ultrasounds are ultrasounds having frequency greater than 100 kHz. Until now, emulsifier-free emulsions’ stability is not fully understood. Some authors suppose that stability is obtained through hydroxide ions’ organization at the hydrophobic/water interfaces, which have been mainly demonstrated by macroscopic studies. Whereas other authors, using microscopic studies, or simulation studies, suppose that the hydrophobic/water interfaces would be rather stabilized thanks to hydronium ions. These theories are discussed in this review. Full article
(This article belongs to the Special Issue Ultrasound and High-Pressure-Assisted Encapsulation)
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