Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern
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引用次数: 0
Abstract
This study explores various dehydration methods, including freeze drying (FD), spray drying (SD), and the supercritical carbon dioxide solution-enhanced dispersion (SEDS) process, to encapsulate hemp seed oil (HSO) within a complex matrix of hemp seed protein isolate and alginate. One noteworthy aspect of this study involves the in-depth analysis of the structural characteristics of the delivery systems, highlighting their pivotal role in shaping HSO release patterns. The findings indicate that SEDS microcapsules (SEDS-M), with their smallest particle size and smooth, spherical morphology, effectively preserved structural integrity and provided controlled oil release across diverse pH levels (3–9) and salt concentrations (0–200 mM). During the gastrointestinal phases, minimal oil release occurred during oral digestion (<25%) for all samples, while the significant gastric release occurred in FD (39.8%) and SD microcapsules (33.4%). With their highest storage stability, SEDS-M demonstrated superior delayed and sustained release (27.9%) during gastric transit, making them ideal for protecting sensitive ingredients and ensuring targeted intestinal delivery.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.