Influence of the particle size of encapsulated chia oil on the oil release and bioaccessibility during in vitro gastrointestinal digestion.

Among vegetable oils, chia oil has been gaining interest in recent years due to its high linolenic acid content (ALA, 18:3 ω3). The aim of this work was to study the influence of the particle size of encapsulated purified chia oil (PCO) on the encapsulation efficiency and PCO release during in vitro digestion. PCO micro- and nano-sized particles with sodium alginate (SA) as an encapsulating agent (ME-PCO-SA and NE-PCO-SA) were designed by micro and nano spray-drying, respectively, applying a central composite plus star point experimental design. NE-PCO-SA showed a smaller particle size and higher encapsulation efficiency of PCO than ME-PCO-SA (0.16 µm vs. 3.5 µm; 98.1% vs. 92.0%). Emulsions (NE-PCO and ME-PCO) and particles (NE-PCO-SA and ME-PCO-SA) were subjected to in vitro static gastrointestinal digestion. ME-PCO and NE-PCO showed sustained oil release throughout the three phases of digestion (oral, gastric and intestinal phases), whereas the PCO release from ME-PCO-SA and NE-PCO-SA occurred mainly in the intestinal phase, showing the suitability of sodium alginate as an intestine-site release polymer. Nano-sized particles showed a significantly higher PCO release after in vitro digestion (NE-PCO-SA, 78.4%) than micro-sized particles (ME-PCO-SA, 69.8%), and also higher bioaccessibility of individual free fatty acids, such as C18:3 ω-3 (NE-PCO-SA, 23.6%; ME-PCO-SA, 7.9%), due to their greater surface area. However, when ME-PCO-SA and NE-PCO-SA were incorporated into yogurt, the PCO release from both particle systems after the digestion of the matrix was similar (NE-PCO-SA, 58.8%; ME-PCO-SA-Y, 61.8%), possibly because the calcium ions contained in the yogurt induced partial ionic gelation of SA, impairing the PCO release. Sodium alginate spray-dried micro and nanoparticles showed great potential for vehiculation of omega-3 rich oils in the design of functional foods.

Soybean oil organogelled emulsions as oral delivery systems of hydroxytyrosol and hydroxytyrosol alkyl esters.

Water-in-soybean oil organogelled emulsions (OGEs) were formulated as fat replacers and evaluated as delivery systems of hydroxytyrosol (HT, hydrophilic compound), hydroxytyrosol octanoate (HTC18, hydrophobic compound) and hydroxytyrosol decanoate (HTC10, with intermediate hydrophobicity and the highest antioxidant activity measured by conjugated autoxidizable triene assay). OGEs formulated with 55% of water and a ternary blend of candelilla wax, fully hydrogenated palm oil and monoacylglycerols showed mechanical properties similar to lard and solid-like behavior. The increase in the water content, together with a higher concentration of structuring agents in the oil phase, led to an increase in oil retention capacity and texture parameters. A slight desesterification of HTC10 and HTC18 was found during in vitro gastrointestinal digestion. The three bioactive compounds loaded in OGEs showed high bioaccessibility values (∼84%) at the end of digestion, regardless their chain length and hydrophobicity. These OGEs designed as fat replacers showed a great potential for vehiculation of both hydrophilic and lipophilic compounds.

Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions.

A purple cactus pear (Opuntia ficus-indica) extract (CP) was encapsulated in double emulsions (DE) gelled with gelatin (DE-CP-G) and with gelatin and transglutaminase (DE-CP-GT), as well as in a DE with a liquid external aqueous phase (DE-CP), in order to study the retention of betanin as colorant agent. Both gelled DEs showed a predominantly elastic behavior, in contrast with DE-CP. The degradation rate constant of betanin was significantly higher in DE-CP-GT (90.2 x 10-3 days-1) than in DE-CP-G (11.0 x 10-3 days-1) and DE-CP (14.6 x 10-3 days-1) during cold-storage (4 °C). A shift towards yellow color was found in all the systems during cold-storage (4 °C) and after thermal treatment (70°C/30 min), especially in DE-CP-GT, denoting a higher degradation of betanin. Betalamic acid, cyclo-Dopa 5-O-ß-glucoside, 17-decarboxy-betanin and neobetanin were identified by UHPLC-MS/MS as degradation products of betanin.

Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability.

Double emulsions (DE) with a healthy oil blend as lipid phase and an olive leave extract (OLE) encapsulated in the internal aqueous phase (DE/OLE) were incorporated as fat replacers in meat systems, in order to improve both the lipid profile and the oxidative stability. After 14 days of storage at 4 °C, DE/OLE showed good physical stability (90% of globule population was still below 10 µm diameter), and high antioxidant capacity (over 80%), longer than time required for this type of food ingredients. A high correlation was found between the remaining oleuropein content and the antioxidant capacity in both meat systems with DE/OLE (MS-DE/OLE) and meat systems with the oil blend as liquid oil and non-encapsulated OLE (MS-L/OLE). MS-DE/OLE were technologically feasible and showed higher retention of oleuropein (69%), oxidative stability and antioxidant capacity at 60 °C for 7 days than MS-L/OLE, where oleuropein was almost depleted. The encapsulation of OLE in DE could be a suitable strategy to avoid lipid oxidation in meat systems with healthier lipid profile.

Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion.

An olive leaf extract (OLE) was microencapsulated with sodium alginate (SA) by spray-drying to study the evolution of oleuropein (ORP) during in vitro gastrointestinal digestion, and its bioaccessibility and potential bioavailability from OLE and OLE-SA microparticles. Secoiridoids, flavonoids, simple phenols, oleosides and elenolic acid were identified in OLE. OLE/SA ratio 1:1.6 and inlet air temperature 135 °C were the optimal conditions for OLE-SA microparticles. ORP (70%) from OLE was degraded during gastric digestion, giving hydroxytyrosol and ORP-aglycone, whereas only the superficial ORP was released from microparticles. The remaining ORP from OLE was degraded under intestinal conditions, leading to oleosides; whereas alginate was swollen and disintegrated, releasing the ORP (90% of encapsulated ORP). ORP from both OLE and microparticles was degraded to hydroxytyrosol under colonic conditions. Encapsulation of OLE allowed the protection of ORP under gastric conditions and its controlled release at intestinal conditions, and higher bioaccessibility (58%) and potential bioavailability (20%).

The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility.

The microencapsulation of maqui juice by spray-drying and freeze-drying was studied as a strategy to protect anthocyanins in new food formulations in order to improve the anthocyanin retention before consumption and the bioaccessibility. It is well known that the encapsulation method affects both the shape and size of powders, being assumed that undefined forms of freeze-drying powders might affect their stability due to the high permeability to oxygen. The objective of this study was to compare the microencapsulation of maqui juice by spray-drying and freeze-drying, evaluating the stability of specific anthocyanins in yogurt and after in vitro digestion. Results indicated that most relevant differences between spray-drying and freeze-drying powders were the morphology and particle size that affect their solubility (70.4⁻59.5%) when they were reconstituted in water. Nevertheless these differences did not affect the stability of anthocyanins as other research have proposed. Both encapsulation methods generated powders with a high stability of 3-O-monoglycosylated anthocyanins in yogurt (half-life values of 75⁻69 days for delphinidin-3-sambubioside). Furthermore, no significant differences in the bioaccessibility of anthocyanins between maqui juice powders (44.1⁻43.8%) were found. In conclusion, the microencapsulation of maqui juice by freeze-drying is as effective as spray-drying to produce new value-added food formulations with stable anthocyanins.

Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying.

Effect of the addition of avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) hydroalcoholic leaf extracts (AHE and OHE, respectively) on thermal stability of canola oil (CO) and high oleic sunflower oil (HOSO) during French potatoes frying at 180°C was studied. The extracts were characterized by the total phenolic content, phenol chromatographic profiles and antioxidant activity. B-type trimer procyanidins were the major phenolic compounds identified in AHE. OHE showed higher phenol content, antioxidant activity regarding AHE. CO+OHE and HOSO+OHE decreased the formation of polar compounds and showed an anti-polymeric effect with respect to oils without extracts, whereas AHE extract showed a prooxidant effect on HOSO. Therefore, OHE showed an antioxidant effect on HOSO and CO under the studied conditions. In addition, all systems (CO+AHE, HOSO+AHE, CO+OHE and HOSO+OHE) increased the retention of tocopherols. These results demonstrate the potential utility of OHE as natural antioxidant for oils.

Microencapsulation of H. pluvialis oleoresins with different fatty acid composition: Kinetic stability of astaxanthin and alpha-tocopherol.

Haematococcus pluvialis is a natural source of astaxanthin (AX). However, AX loses its natural protection when extracted from this microalga. In this study, a supercritical fluid extract (SFE) of H. pluvialis was obtained and added to oils with different fatty acid compositions (sunflower oil (SO) or high oleic sunflower oil (HOSO)). The oleoresins of H. pluvialis ((SO+SFE) and (HOSO+SFE)) were encapsulated with Capsul by spray drying. The stability of the oleoresins and powders were studied at 40, 50 and 70° C. AX and alpha-tocopherol (AT) degradation followed a zero-order and first-order kinetic model, respectively, for all systems. The encapsulation of oleoresins improved the stability of AX and AT to a greater extent in oleoresins with a monounsaturated fatty acid profile, as shown by the significantly lowest degradation rate constants and longest half-lives. Therefore, the encapsulation of H. pluvialis oleoresins is an alternative to developing a functional ingredient for healthy food design.

Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage.

Pulp (CP) and ultrafiltered (UF) cactus pear extracts were encapsulated with Capsul (C) by applying a central composite design (CP-C and UF-C systems) by spray-drying. To evaluate the effect of the extract, microparticles obtained under optimal conditions were characterised and stored at 60 °C. Betacyanin and betaxanthin encapsulation efficiency reached values above 98% for both systems studied. This efficiency was attributed to strong interactions between betalains and the polymer. Betalain degradation in CP-C and UF-C microparticles followed pseudo-first order kinetics. The betacyanin degradation rate constant was significantly higher for CP-C than for UF-C. These results suggested that the mucilage or higher sugar content of CP increased the hygroscopicity of the CP-C microparticles, leading to the degradation of betalain. The hydrolysis pathway was the main mechanism of betanin degradation during microparticle storage. These results demonstrate the potential utility of both CP-C and UF-C microparticles as natural colourants for healthy foods.

Correlación entre el contenido de ácidos grasos poliinsaturados de cadena larga de los lípidos de la leche con el de los eritrocitos maternos de ratas / Correlation between the content of long chain polyunsaturated fatty acid in milk lipids versus the content in maternal erythrocytes of the rat

Se analizó y comparó la composición porcentual de los ácidos grasos en los lípidos de la leche con la de eritrocitos de ratas a los 18 días post parto. Ratas hembras se dividieron en 3 grupos de 12 animales cada uno. Cada grupo se alimentó durante la preñez y la lactancia, con una de tres dietas diferentes. Las dietas contenían 10 por ciento de aceite de girasol, o 10 por ciento de aceite de soya, o 10 por ciento de una mezcla de aceite vegetal/marino. Se encontró que el contenido de ácido araquidónico (20:4w6;AA), en la leche y los eritrocitos fue significativamente más alto en los grupos que consumieron aceite de girasol y/o la mezcla girasol/marino. El mayor contenido de ácido docosahexaenoico (22:6w3;DHA), en la leche y en los eritrocitos correspondió a los grupos que consumieron la dieta que contenía aceite marino. La correlación de la composición lipídica de la leche con los fosfolípidos de los eritrocitos en nodrizas, permite considerar al lipidograma del eritrocito como un adecuado indicador del contenido de ácidos grasos poliinsaturados de cadena larga en la leche de ratas

Efecto de la suplementación dietética con aceite de soya o marino en la reversibilidad de la deficiencia de ácido docosahexaenoico (22: 6w3) en el cerebro y eritrocitos de ratas / Reversal of brain and erytrocytes omega-3 docoahexanoic acid deficiency in the suckling ratas by maternal dietary supplement containing either soybean oil or fish oil

Se evalúa la capacidad potencial de un suplemento dietético, de aceite de soya, fuente de ácido alfa linolénico (18:3w3:AL), o aceite marino, fuente de ácido docosahexaenoico (22:6w3; DHA), en la dieta de la nodriza, en la corrección de los niveles disminuidos de DHA, en los fosfolípidos de cerebro y glóbulos rojos de la progenie de ratas deficientes en omega 3. Ratas preñadas deficientes en ácidos grasos omega 3, se dividen al momento del parto, en tres grupos. Un grupo sigue consumiendo, durante la lactancia de dieta deficiente en omega 3, los otros dos grupos, se alimentan con dietas suplementadas con aceite de soya o marino, durante el mismo período. Los resultados informan que, un suplemento de 114 mg. de DHA, por 100 gramos en la dieta materna, logró aumentar el contenido de DHA, en la leche, lo que permitió normalizar los niveles de DHA, en el cerebro y glóbulos rojos de sus crías a los 18 días de edad post-natal. Un suplemento de 700 mg. de AL por 100 gramos de dieta, no aumentó, el contenido de DHA ni en la leche ni en los glóbulos rojos, pero aumentó el DHA en el cerebro, a la mitad del valor del control. Se postula una capacidad limitada del neonato, para sintetizar DHA a partir de AL, corroborando la esencialidad del DHA preformada, en esta etapa de la vida, por lo menos en la rata

Respuesta de los ácidos grasos omega 3 y omega 6 del cerebro y eritrocitos de la progenie a la suplementación de la dieta de la nodriza con dos concentraciones de aceite de pescado / Response of omega 3 and omega 6 fatty oils of pups brains and erythrocytes to mother diet supplementation with 2 fish oil concentrations

Se evaluó el efecto de suplementar la dieta de la nodriza, con dos concentraciones de aceite de pescado, en el contenido de los ácidos grasos omega 3 y omega 6 altamente polisaturados (ò20C), de los lípidos de la leche y de los fosfolípidos del cerebro y glóbulos rojos de la progenie. Ratas preñadas cepa Wistar, se dividieron en tres grupos. Cada grupo fue alimentado, desde un día antes y durante 18 días post parto, con una de tres dietas. La dieta control contenía aceite de soya 10g/100g dieta, las dietas experimentales se prepararon reemplazando 0,2 o 0,6 gramos de aceite vegetal por aceite de pescado. El contenido de los ácidos grasos omega 3 (20:5n-3; EPA y 22:6n-3; DHA) y omega 6 (20:4n-6; AA), en la leche a los 18 días post parto, estuvo determinado por la magnitud de la suplementación. El más alto contenido de DHA y EPA y el menor contenido de AA, en glóbulos rojos, se observó en las crías de madres que consumieron la dieta con 0,2 por ciento de aceite de pescado. La concentración máxima de DHA y AA en el cerebro de la progenie, se logró con la leche de las nodrizas que consumieron la dieta 0,6 por ciento de aceite de pescado, la que aumentó la concentración del DHA y del AA en la leche a 1,44 por ciento y 1,15 por ciento de los ácidos grasos totales, respectivamente