Exploration of Foods and Foodomics

Special Issue Topic

Delivery of Hydrophobic Compounds in Food Systems

Submission Deadline: August 01, 2024

Guest Editor

Andrea Gomez-Zavaglia E-Mail

Center for Research and Development in Food Cryotechnology (CIDCA-CONICET)

Research Keywords: food science and technology; circular economy; probiotics; functional ingredients; delivery systems; spectroscopy

About the Special Issue

Encapsulation techniques can be used to deliver hydrophobic food ingredients, such as oils, flavors, antioxidants and vitamins, in a variety of food products. These techniques involve the creation of small particles, typically ranging from a few microns to a few nanometers in size, which can protect the hydrophobic ingredient from degradation, oxidation, and other environmental factors, including the gastrointestinal tract. Besides that, an improved solubility and bioavailability is achieved.

Plant extracts and proteins can be used to stabilize micro- and nano-encapsulated particles, as well as to provide additional functional properties. For example, proteins from agro-waste sources can provide emulsifying and foaming properties, as well as improve the stability and texture of food products.

By integrating omics techniques with encapsulation and delivery systems, researchers can develop more efficient and effective methods for transporting hydrophobic compounds in food products. In addition, these techniques have a great potential as they can provide valuable insights into the underlying mechanisms and pathways involved in the encapsulation and release of bioactive compounds.

This interdisciplinary perspective can offer a promising approach for the delivery of hydrophobic food ingredients in a variety of food products, with improved health benefits, as well as enhanced flavors, textures, and shelf-life.

The proposed special issue is aimed to address different perspectives related with the delivery of hydrophobic compounds in food matrices/systems. Researchers are invited to contribute original research and review articles related with one or more of the following subjects: a) Using the concept of Circular Economy to develop delivery systems of hydrophobic compounds in food matrices; b) Using innovative materials and/or techniques to deliver hydrophobic compounds in food matrices; c) Using Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of hydrophobic compounds.

Keywords: circular economy; emerging food sources; delivery systems; hydrophobic compounds; food applications; omics' techniques; encapsulation

Call for Papers

Published Articles

Open Access

Original Article

Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique
Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower [...] Read more.

Aim:

The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) variants, on the development of monolayer and bilayer nanoemulsions of chia oil.

Methods:

Oil-in-water (O/W) nanoemulsions with 5% chia seed oil were prepared using simple (0.5% DL or HL) or double-layer [0.5% DL or HL and 0.3% chitosan (Ch)] stabilization. This involved a two-step homogenization process, utilizing either microfluidization or high-pressure valve homogenization. Chia oil nanoemulsions were characterized by their zeta potential, particle size, and rheological properties. Besides, their physical stability and omega-3 content during refrigerated storage were evaluated.

Results:

Overall, the studied modified sunflower lecithin (DL and HL) demonstrated effective capability in stabilizing chia nanoemulsions and facilitating the formation of the double-layered structure following Ch deposition. Concerning the homogenization method, it has been demonstrated that under the same homogenization conditions, microfluidization resulted in significantly smaller droplet sizes and higher apparent viscosities compared to high-pressure valve homogenization. This discrepancy can be attributed to the design of the homogenization chambers, as microfluidization generates a narrow distribution of shear forces, while high-pressure valve homogenization yields a much broader distribution. In contrast to chia monolayer nanoemulsions, the nanoemulsions stabilized by modified sunflower lecithin-Ch demonstrated a noteworthy improvement in their overall stability. This enhancement can be ascribed to their increased apparent viscosity and the highly charged interfaces of the droplets. Furthermore, throughout the entire refrigerated storage period, the omega-3 content in all nanoemulsions remained unchanged.

Conclusions:

In this study, mono and bilayer chia oil nanoemulsions were successfully obtained using modified sunflower lecithin and high-energy techniques. Microfluidization outperformed high-pressure valve homogenization, resulting in smaller droplets and increased viscosity. These findings are relevant for designing stable chia oil nanoemulsions with natural components, offering substantial health benefits.

Luciana M. Julio ... Vanesa Y. Ixtaina

Published: April 10, 2024 Explor Foods Foodomics. 2024;2:107–124
DOI: https://doi.org/10.37349/eff.2024.00029

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Aim:

The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) variants, on the development of monolayer and bilayer nanoemulsions of chia oil.

Methods:

Oil-in-water (O/W) nanoemulsions with 5% chia seed oil were prepared using simple (0.5% DL or HL) or double-layer [0.5% DL or HL and 0.3% chitosan (Ch)] stabilization. This involved a two-step homogenization process, utilizing either microfluidization or high-pressure valve homogenization. Chia oil nanoemulsions were characterized by their zeta potential, particle size, and rheological properties. Besides, their physical stability and omega-3 content during refrigerated storage were evaluated.

Results:

Overall, the studied modified sunflower lecithin (DL and HL) demonstrated effective capability in stabilizing chia nanoemulsions and facilitating the formation of the double-layered structure following Ch deposition. Concerning the homogenization method, it has been demonstrated that under the same homogenization conditions, microfluidization resulted in significantly smaller droplet sizes and higher apparent viscosities compared to high-pressure valve homogenization. This discrepancy can be attributed to the design of the homogenization chambers, as microfluidization generates a narrow distribution of shear forces, while high-pressure valve homogenization yields a much broader distribution. In contrast to chia monolayer nanoemulsions, the nanoemulsions stabilized by modified sunflower lecithin-Ch demonstrated a noteworthy improvement in their overall stability. This enhancement can be ascribed to their increased apparent viscosity and the highly charged interfaces of the droplets. Furthermore, throughout the entire refrigerated storage period, the omega-3 content in all nanoemulsions remained unchanged.

Conclusions:

In this study, mono and bilayer chia oil nanoemulsions were successfully obtained using modified sunflower lecithin and high-energy techniques. Microfluidization outperformed high-pressure valve homogenization, resulting in smaller droplets and increased viscosity. These findings are relevant for designing stable chia oil nanoemulsions with natural components, offering substantial health benefits.

Open Access

Original Article

Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages
Aim: This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis f [...] Read more.

Aim:

This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis for the formulation of plant-based food products.

Methods:

The effects of the aqueous phase formulation on the properties of the resulting O/W emulsions were evaluated by a mixture design approach. Volume-weighted mean diameter (D_[4,3]) of the emulsion particles and polydispersity expressed as the difference of D_[4,3] – D_[3,2], apparent viscosity at a shear rate of 200 s^–1and backscattering at different times associated to the global stability of the emulsions were studied as response variables. A multi-response optimization was carried out and mathematical models were validated.

Results:

The ternary mixtures of the aqueous phase showed significant antagonism between the three components in all the response variables. The optimal formulation of the aqueous phase for the O/W emulsions obtained after three homogenization cycles was 78% PPC and 22% MD. The properties of the O/W optimal emulsion were according to the ones predicted by the model.

Conclusions:

The best-formulated emulsion is promising for developing plant-based foods and beverages.

Lucas O. Benitez ... Juan M. Castagnini

Published: February 27, 2024 Explor Foods Foodomics. 2024;2:67–82
DOI: https://doi.org/10.37349/eff.2024.00026

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Aim:

This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis for the formulation of plant-based food products.

Methods:

The effects of the aqueous phase formulation on the properties of the resulting O/W emulsions were evaluated by a mixture design approach. Volume-weighted mean diameter (D_[4,3]) of the emulsion particles and polydispersity expressed as the difference of D_[4,3] – D_[3,2], apparent viscosity at a shear rate of 200 s^–1and backscattering at different times associated to the global stability of the emulsions were studied as response variables. A multi-response optimization was carried out and mathematical models were validated.

Results:

The ternary mixtures of the aqueous phase showed significant antagonism between the three components in all the response variables. The optimal formulation of the aqueous phase for the O/W emulsions obtained after three homogenization cycles was 78% PPC and 22% MD. The properties of the O/W optimal emulsion were according to the ones predicted by the model.

Conclusions:

The best-formulated emulsion is promising for developing plant-based foods and beverages.

Open Access

Review

Leguminous fractions as encapsulating agents of fat-soluble vitamins
Vitamins are essential micronutrients for the functioning of the human body. Vitamins can be classified as water-soluble and fat-soluble, and are obtained through diet or supplementation. Fat-solubl [...] Read more.

Vitamins are essential micronutrients for the functioning of the human body. Vitamins can be classified as water-soluble and fat-soluble, and are obtained through diet or supplementation. Fat-soluble vitamins include vitamin A, vitamin D, vitamin E, and vitamin K. These compounds are very sensitive to external factors, including light, oxygen, pH, and temperature. Lack of compound stability, poor solubility, and low permeability can compromise the bioavailability and usefulness of fat-soluble vitamins. The methodology of encapsulation of vitamins is currently being widely studied in order to improve their transportation and usage. Proteins (including protein isolates and concentrates) and carbohydrates derived from legumes are very interesting materials to coat compounds, considering their functional properties, and the fact that they are beneficial for the environment and human health. This review describes in detail the current knowledge about the use of legume protein and carbohydrates as materials for the encapsulation of fat-soluble vitamins. The functionality, health, and environmental advantages of legume fractions (particularly soy and pea fractions) as wall materials are also discussed. Future use of legume wastewater (soaking and cooking water derived from the treatment of legumes) as wall materials is evaluated as well. The study of encapsulation of fat-soluble vitamins by leguminous fractions is mainly focused on soy and pea protein isolates and concentrates and can still be expanded, considering the numerous benefits of encapsulation they provide. Research on encapsulation using legume carbohydrates is scarce and may be interesting due to their high encapsulation efficiency and easy digestibility. Saponins, proteins, and carbohydrates present in legume wastewaters could offer useful properties to encapsulation processes, while benefiting the environment.

Angela Daniela Carboni ... María Cecilia Puppo

Published: February 23, 2024 Explor Foods Foodomics. 2024;2:30–42
DOI: https://doi.org/10.37349/eff.2024.00024

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Vitamins are essential micronutrients for the functioning of the human body. Vitamins can be classified as water-soluble and fat-soluble, and are obtained through diet or supplementation. Fat-soluble vitamins include vitamin A, vitamin D, vitamin E, and vitamin K. These compounds are very sensitive to external factors, including light, oxygen, pH, and temperature. Lack of compound stability, poor solubility, and low permeability can compromise the bioavailability and usefulness of fat-soluble vitamins. The methodology of encapsulation of vitamins is currently being widely studied in order to improve their transportation and usage. Proteins (including protein isolates and concentrates) and carbohydrates derived from legumes are very interesting materials to coat compounds, considering their functional properties, and the fact that they are beneficial for the environment and human health. This review describes in detail the current knowledge about the use of legume protein and carbohydrates as materials for the encapsulation of fat-soluble vitamins. The functionality, health, and environmental advantages of legume fractions (particularly soy and pea fractions) as wall materials are also discussed. Future use of legume wastewater (soaking and cooking water derived from the treatment of legumes) as wall materials is evaluated as well. The study of encapsulation of fat-soluble vitamins by leguminous fractions is mainly focused on soy and pea protein isolates and concentrates and can still be expanded, considering the numerous benefits of encapsulation they provide. Research on encapsulation using legume carbohydrates is scarce and may be interesting due to their high encapsulation efficiency and easy digestibility. Saponins, proteins, and carbohydrates present in legume wastewaters could offer useful properties to encapsulation processes, while benefiting the environment.

Guest Editor

About the Special Issue

Call for Papers

Published Articles

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