Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology.
black garlic
complex coacervation
encapsulation
lentil protein isolate
optimization
scanning electron microscopy
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Nov 2023
Nov 2023
Historique:
revised:
25
07
2023
received:
19
04
2023
accepted:
31
08
2023
medline:
20
11
2023
pubmed:
3
10
2023
entrez:
3
10
2023
Statut:
ppublish
Résumé
The purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface methodology based on encapsulation efficiency (EE) (%). The optimum parameters were determined as 4.0 for the coating material/core ratio, 50% for the extract concentration, and 6.0 for the MD/coacervate ratio depending on the EE (%). The antioxidant activity values were determined as 101 and 134 µmol Trolox/100 g dry weight (DW) for the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) methods, respectively, whereas the total phenolic content was 49 mg gallic acid equivalent/100 g DW for the encapsulated black garlic samples. S-Allyl-l-cysteine (SAC), γ-l-glutamyl-SAC (GSAC), γ-l-glutamyl-(S)-trans-1-propenyl-l-cysteine, and allicin were the organosulfur (OS) compounds determined in the samples. The SAC concentration of the encapsulated black garlic samples was determined as 22.36 mg/g, whereas the GSAC content was found at a lower concentration (0.33 mg/g) compared to SAC. The allicin content was quantified to be 0.31 mg/g. The encapsulated samples were also characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. The FT-IR analysis revealed specific functional groups, including hydroxyl, carbonyl, and glycosidic linkage. The interaction between lentil protein isolate and pectin was strong enough to encourage capsule formation as visualized in the SEM images. This study shows the potential of black garlic coacervates as a functional ingredient for the food industry due to their stability, solubility, and preservation of OS and antioxidant compounds.
Identifiants
pubmed: 37786327
doi: 10.1111/1750-3841.16768
doi:
Substances chimiques
allicin
3C39BY17Y6
Antioxidants
0
S-allylcysteine
81R3X99M15
Cysteine
K848JZ4886
Sulfur Compounds
0
Plant Extracts
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4424-4439Subventions
Organisme : Scientific and Technological Research Council of Türkiye (TUBITAK)
ID : TOVAG 219O174
Informations de copyright
© 2023 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
Références
Akdeniz, B., Sumnu, G., & Sahin, S. (2018). Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin. Journal of Food Processing and Preservation, 42(7), e13648. https://doi.org/10.1111/jfpp.13648
Anema, S. G., & (Kees) De Kruif, C. G. (2016). Phase separation and composition of coacervates of lactoferrin and caseins. Food Hydrocolloids, 52, 670-677. https://doi.org/10.1016/j.foodhyd.2015.08.011
AOAC. (1990). Official methods of analysis. Association of Official Analytical Chemists (AOAC).
Aryee, F. N. A., & Nickerson, M. T. (2014). Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ-carrageenan and gellan gum). International Journal of Food Science and Technology, 49(1), 65-71. https://doi.org/10.1111/ijfs.12275
Bae, S. E., Cho, S. Y., Won, Y. D., Lee, S. H. A., & Park, H. J. (2012). A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC. LWT-Food Science and Technology, 46(2), 532-535. https://doi.org/10.1016/j.lwt.2011.11.013
Chen, Z., Shi, J., Yang, X., Nan, B., Liu, Y., & Wang, Z. (2015). Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal, 43, 15-21. https://doi.org/10.1016/j.idairyj.2014.10.004
Choi, I. S., Ko, S. H., Lee, M. E., Kim, H. M., Yang, J. E., Jeong, S.-G., Lee, K. H., Chang, J. Y., Kim, J.-C., & Park, H. W. (2021). Production, characterization, and antioxidant activities of an exopolysaccharide extracted from spent media wastewater after Leuconostoc mesenteroides WiKim32 fermentation. ACS Omega, 6(12), 8171-8178. https://doi.org/10.1021/acsomega.0c06095
Corzo-Martínez, M., Corzo, N., & Villamiel, M. (2007). Biological properties of onions and garlic. Trends in Food Science & Technology, 18, 609-625. https://doi.org/10.1016/j.tifs.2007.07.011
Das, I., Acharya, A., & Saha, T. (2012). Protective effect of garlic in skin cancer. In V. R. Preedy, (Ed.), Handbook of diet, nutrition and the skin (pp. 300-317). Wageningen Academic Publishers.
de Barros Fernandes, R. V., Borges, S. V., & Botrel, D. A. (2014). Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydrate Polymers, 101, 524-532. https://doi.org/10.1016/j.carbpol.2013.09.083
Dubey, R., Shami, T. C., & Bhasker, R. K. U. (2009). Microencapsulation technology and applications. Defense Science Journal, 59(1), 82-95.
Earnest, C. P., Hammar, M. K., Munsey, M., Mikus, C. R., David, R. M., Bralley, J. A., & Church, T. S. (2009). Microencapsulated foods as a functional delivery vehicle for omega-3 fatty acids: A pilot study. Journal of the International Society of Sports Nutrition, 6, 12-18. https://doi.org/10.1186/1550-2783-6-12
Ellmore, G. S., & Feldberg, R. S. (1994). Alliin lyase localization in bundle sheaths of the garlic clove (Allium sativum). American Journal of Botany, 81, 89-94. https://doi.org/10.1002/j.1537-2197.1994.tb15413.x
Eratte, D., Wang, B., Dowling, K., Barrow, C. J., & Adhikari, B. P. (2014). Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil. Food and Function, 5(11), 2743-2750. https://doi.org/10.1039/c4fo00296b
Falsafi, S. R., Rostamabadi, H., Assadpour, E., & Jafari, S. M. (2020). Morphology and microstructural analysis of bioactive-loaded micro/nanocarriers via microscopy techniques; CLSM/SEM/TEM/AFM. Advances in Colloid and Interface Science, 280, 102166. https://doi.org/10.1016/j.cis.2020.102166
Flanagan, S. E., Malanowski, A. J., Kizilay, E., Seeman, D., Dubin, P. L., Donato-Capel, L., Bovetto, L., & Schmitt, C. (2015). Complex equilibria, speciation, and heteroprotein coacervation of lactoferrin and β-lactoglobulin. Langmuir, 31(5), 1776-1783. https://doi.org/10.1021/la504020e
Fukushima, S., Takada, N., Hori, T., Min, W., Wanibuchi, H., & Yamamoto, S. (2001). Suppression of chemical carcinogenesis by water-soluble organosulfur compounds 1. The Journal of Nutrition, 131(3), 1049S-1053S. https://doi.org/10.1093/jn/131.3.1049S
García-Villalón, A. L., Amor, S., Monge, L., Fernández, N., Prodanov, M., Muñoz, M., Inarejos-García, A. M., & Granado, M. (2016). In vitro studies of an aged black garlic extract enriched in S-allylcysteine and polyphenols with cardioprotective effects. Journal of Functional Foods, 27, 189-200. https://doi.org/10.1016/j.jff.2016.08.062
Gouin, S. (2004). Microencapsulation: Industrial appraisal of existing technologies and trends. Trends in Food Science & Technology, 15, 330-347. https://doi.org/10.1016/j.tifs.2003.10.005
Grgić, J., Šelo, G., Planinić, M., Tišma, M., & Bucić-Kojić, A. (2020). Role of the encapsulation in bioavailability of phenolic compounds. Antioxidants, 9(10), 923. https://doi.org/10.3390/antiox9100923
Huang, D., Ou, B., & Prior, R. L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53(6), 1841-1856. https://doi.org/10.1021/jf030723c
Huang, G., Shu, S., Cai, T., Liu, Y., & Xiao, F. (2012). Preparation and deproteinization of garlic polysaccharide. International Journal of Food Sciences and Nutrition, 63(6), 739-741. https://doi.org/10.3109/09637486.2011.652599
Jaya, S., & Das, H. (2004). Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering, 63(2), 125-134. https://doi.org/10.1016/S0260-8774(03)00135-3
Jyothi, N. V. N., Prasanna, P. M., Sakarkar, S. N., Prabha, K. S., Ramaiah, P. S., & Srawan, G. Y (2010). Microencapsulation techniques, factors influencing encapsulation efficiency. Journal of Microencapsulation, 27(3), 187-197. https://doi.org/10.3109/02652040903131301
Kelebek, H., Selli, S., Kadiroğlu, P., Kola, O., Kesen, S., Uçar, B., & Çetiner, B. (2017). Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process. Food Chemistry, 220, 31-41. https://doi.org/10.1016/j.foodchem.2016.09.190
Kim, J.-S., Kang, O.-J., & Gweon, O.-C. (2013). Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps. Journal of Functional Foods, 5(1), 80-86. https://doi.org/10.1016/j.jff.2012.08.006
Kim, S., Kim, D.-B., Jin, W., Park, J., Yoon, W., Lee, Y., Kim, S., Lee, S., Kim, S., Lee, O.-H., Shin, D., & Yoo, M. (2017). Comparative studies of bioactive organosulphur compounds and antioxidant activities in garlic (Allium sativum L.), elephant garlic (Allium ampeloprasum L.) and onion (Allium cepa L.). Natural Product Research, 32(10), 1193-1197. https://doi.org/10.1080/14786419.2017.1323211
Kuck, L. S., & Noreña, C. P. Z. (2016). Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food Chemistry, 194, 569-576. https://doi.org/10.1016/j.foodchem.2015.08.066
Kumari, A., Yadav, S. K., Pakade, Y. B., Singh, B., & Yadav, S. C. (2010). Development of biodegradable nanoparticles for delivery of quercetin. Colloids and Surfaces B: Biointerfaces, 80(2), 184-192. https://doi.org/10.1016/j.colsurfb.2010.06.002
Lan, Y., Ohm, J.-B., Chen, B., & Rao, J. (2020). Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution. Food Chemistry, 307, 125536. https://doi.org/10.1016/j.foodchem.2019.125536
Mendanha, D. V., Molina Ortiz, S. E., Favaro-Trindade, C. S., Mauri, A., Monterrey-Quintero, E. S., & Thomazini, M. (2009). Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin. Food Research International, 42(8), 1099-1104. https://doi.org/10.1016/j.foodres.2009.05.007
Park, T., Oh, J.-H., Lee, J., Park, S. C., Jang, Y., & Lee, Y. (2017). Oral administration of (S)-allyl-l-cysteine and aged garlic extract to rats: Determination of metabolites and their pharmacokinetics. Planta Medica, 83, 1351-1360. https://doi.org/10.1055/s0043-111895
Pinilla, C. M. B., Thys, R. C. S., & Brandelli, A. (2019). Antifungal properties of phosphatidylcholine-oleic acid liposomes encapsulating garlic against environmental fungal in wheat bread. International Journal of Food Microbiology, 293, 72-78. https://doi.org/10.1016/j.ijfoodmicro.2019.01.006
Raghu, R., Lu, K.-H., & Sheen, L.-Y. (2012). Recent research progress on garlic (dà suàn) as a potential anticarcinogenic agent against major digestive cancers. Journal of Traditional and Complementary Medicine, 2, 192-201. https://doi.org/10.1016/s2225-4110(16)30099-2
Rahman, M. S. (2009). Food stability beyond water activity and glass transition: Macro-micro region concept in the state diagram. International Journal of Food Properties, 12(4), 726-740. https://doi.org/10.1080/10942910802628107
Rocha-Selmi, G. A., Bozza, F. T., Thomazini, M., Bolini, H. M. A., & Fávaro-Trindade, C. S. (2013). Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, 139(1-4), 72-78. https://doi.org/10.1016/j.foodchem.2013.01.114
Rose, P., Whiteman, M., Moore, P. K., & Zhu, Y. Z. (2005). Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus allium: The chemistry of potential therapeutic agents. Natural Product Reports, 22(3), 351-368. https://doi.org/10.1039/b417639c
Sasmaz, H. K., Kadiroglu, P., Adal, E., Sevindik, O., Aksay, O., Erkin, O. C., Selli, S., & Kelebek, H. (2023). Optimization of black garlic production parameters using response surface methodology: Assessment and characterization of bioactive properties. Journal of Applied Research on Medicinal and Aromatic Plants, 34, 100477. https://doi.org/10.1016/j.jarmap.2023.100477
Sasmaz, H. K., Sevindik, O., Kadiroglu, P., Adal, E., Erkin, Ö. C., Selli, S., & Kelebek, H. (2022). Comparative assessment of quality parameters and bioactive compounds of white and black garlic. European Food Research and Technology, 248(9), 2393-2407. https://doi.org/10.1007/s00217-022-04055-2
Šeregelj, V., Ćetković, G., Čanadanović-Brunet, J., Tumbas Šaponjac, V., Vulić, J., & Stajčić, S. (2020). Encapsulation and degradation kinetics of bioactive compounds from sweet potato peel during storage. Food Technology and Biotechnology, 58(3), 314-324. https://doi.org/10.17113/ftb.58.03.20.6557
Shahidi, F., & Han, X.-Q. (1993). Encapsulation of food ingredients. Critical Reviews in Food Science and Nutrition, 33, 501-547. https://doi.org/10.1080/10408399309527645
Sharma, O. P., & Bhat, T. K. (2009). DPPH antioxidant assay revisited. Food Chemistry, 113, 1202-1205. https://doi.org/10.1016/j.foodchem.2008.08.008
Speranza, B., Petruzzi, L., Bevilacqua, A., Gallo, M., Campaniello, D., Sinigaglia, M., & Corbo, M. R. (2017). Encapsulation of active compounds in fruit and vegetable juice processing: Current state and perspectives. Journal of Food Science, 82(6), 1291-1301. https://doi.org/10.1111/1750-3841.13727
Tadros, T., Izquierdo, P., Esquena, J., & Solans, C. (2004). Formation and stability of nano-emulsions. Advances in Colloid and Interface Science, 108-109, 303-318. https://doi.org/10.1016/j.cis.2003.10.023
Tavares, L., & Noreña, C. P. Z. (2020). Characterization of the physicochemical, structural and thermodynamic properties of encapsulated garlic extract in multilayer wall materials. Powder Technology, 378, 388-399. https://doi.org/10.1016/j.powtec.2020.10.009
Tavares, L., Santos, L., & Noreña, C. P. Z. (2021). Microencapsulation of organosulfur compounds from garlic oil using β-cyclodextrin and complex of soy protein isolate and chitosan as wall materials: A comparative study. Powder Technology, 390, 103-111. https://doi.org/10.1016/j.powtec.2021.05.080
Tavares, L., & Zapata Noreña, C. P. (2019). Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying. Food Hydrocolloids, 89, 360-369. https://doi.org/10.1016/j.foodhyd.2018.10.052
Tylkowski, B., Trojanowska, A., Giamberini, M., Tsibranska, I., Nowak, M., & Marciniak, Ł. (2017). Microencapsulation in food chemistry. Journal of Membrane Science and Research, 3(4), 265-271. https://doi.org/10.22079/JMSR.2017.23652
Vera Candioti, L., De Zan, M. M., Cámara, M. S., & Goicoechea, H. C. (2014). Experimental design and multiple response optimization. Using the desirability function in analytical methods development. Talanta, 124, 123-138. https://doi.org/10.1016/j.talanta.2014.01.034
Vidović, S. S., Vladić, J. Z., Vaštag, Žuž G., Zeković, Z. P., & Popović, L. M. (2014). Maltodextrin as a carrier of health benefit compounds in Satureja montana dry powder extract obtained by spray drying technique. Powder Technology, 258, 209-215. https://doi.org/10.1016/j.powtec.2014.03.038
Yu, Y., & Lv, Y. (2019). Degradation kinetic of anthocyanins from rose (Rosa rugosa) as prepared by microencapsulation in freeze-drying and spray-drying. International Journal of Food Properties, 22(1), 2009-2021. https://doi.org/10.1080/10942912.2019.1701011
Zhang, X., Li, N., Lu, X., Liu, P., & Qiao, X. (2014). Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture, 96, 2366-2372. https://doi.org/10.1002/jsfa.7351