Accepted Manuscript

Microencapsulation of antioxidant compounds through innovative technologies and its

specific application in meat processing

Belén Gómez, Francisco J. Barba, Rubén Domínguez, Predrag Putnik, Danijela

Bursać Kovačević, Mirian Pateiro, Fidel Toldrá, Jose M. Lorenzo

PII: S0924-2244(18)30102-X
DOI: 10.1016/j.tifs.2018.10.006
Reference: TIFS 2340

To appear in: Trends in Food Science & Technology

Received Date: 13 February 2018

Revised Date: 22 July 2018
Accepted Date: 9 October 2018

Please cite this article as: Gómez, B., Barba, F.J., Domínguez, R., Putnik, P., Kovačević, D.B., Pateiro,
M., Toldrá, F., Lorenzo, J.M., Microencapsulation of antioxidant compounds through innovative
technologies and its specific application in meat processing, Trends in Food Science & Technology
(2018), doi: https://doi.org/10.1016/j.tifs.2018.10.006.

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 ACCEPTED MANUSCRIPT

1 Microencapsulation of antioxidant

2 compounds through innovative technologies and

3 its specific application in meat processing

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4

5 Belén Gómez1, Francisco J. Barba2, Rubén Domínguez1, Predrag

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6 Putnik3, Danijela Bursać Kovačević3, Mirian Pateiro1, Fidel Toldrá4,

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7 and Jose M. Lorenzo1*

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1
9 Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque
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10 Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain
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11 Nutrition and Food Science Area, Preventive Medicine and Public Health,
12 Food Sciences, Toxicology and Forensic Medicine Department, Faculty of
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13 Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100

14 Burjassot, València, Spain
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15 Faculty of Food Technology and Biotechnology, University of Zagreb,
16 Pierottijeva 6, 10000 Zagreb, Croatia
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17 Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue
18 Agustín Escardino 7, 46980 Paterna (Valencia), Spain
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19

20 *Corresponding author:
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21 Email address: jmlorenzo@ceteca.net

Tel: +34 988548277
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22

23

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24 Abstract

25 Background: Meat has a complex physical structure and chemical

26 composition that is very prone to oxidation. Plants are sources of biologically

27 active compounds (antioxidants) of interest as potential raw materials for meat

28 processing, primary as replacements for synthetic additives. Some examples

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29 are essential oils from aromatic plants that are usually unstable under common

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30 processing and storage conditions and exhibit strong smell and off flavour.

31 Hence, stable delivery systems like encapsulation are required.

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32 Scope and approach: Encapsulation, and particularly spray-drying, offers

33 protection of active compounds, their controlled and targeted release in food

34
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products and ability to mask unacceptable odours in products.
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35 Key findings and conclusions: Albeit current results are promising for
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36 microparticles and nanomaterials, more research is needed to evaluate the

37 application of various natural ingredients in meat processing. Direction of future

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38 research should address functionality of systems, consumers’ health concerns

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39 and benefits, better sensory acceptance, reduced operating costs, scalability for

40 industrial needs, and size of environmental footprints.

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41

Keywords: natural antioxidants; meat processing; encapsulation; wall

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materials; spray-drying; nanotechnology

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44

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45 1. Introduction

46 Meat, as a food matrix, has a complex physical structure and chemical

47 composition that is very prone to oxidation, depending on the interaction

48 between endogenous anti- and prooxidant substances (Banerjee, Verma,

49 Siddiqui, Naveena & Kulkarni, 2017). Lipid oxidation consists of a chemical

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50 process that mainly involves the development of off odours and decreases the

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51 acceptability of meat products by deterioration of their colour, texture and

52 nutritional value (Falowo, Fayemi & Muchenje, 2014; Gómez, & Lorenzo, 2012;

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53 Lorenzo, Batlle & Gómez, 2014).

54 Over the last years, both meat industry and food technologists expressed

55
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increased interest regarding meat health aspects. Although it is usually very
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56 expensive to develop new food products, great efforts have been made to
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57 produce new meat products with low fat and sodium, while being enriched with

58 dietary fibres and/or n-3 PUFAs and keeping an extended shelf life (dos Santos
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59 et al., 2017; dos Santos et al., 2016; Lorenzo, Cittadini, Bermúdez, Munekata &
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60 Dominguez, 2015). The development of healthier meat products is possible

61 through two strategies: decreasing the undesired substances and increasing the
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62 levels of desired components (Hygreeva, Pandey & Radhakrishna, 2014; Toldrá

& Reig, 2011). This trend is in accordance with the use of natural compounds,
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63

including by-products from the agro-food industry, instead of synthetic

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65 antioxidants for the development of stable meat products over the shelf life

66 (Fernandes, Trindade, Lorenzo & de Melo, 2018; Fernandes et al., 2017;

67 Lorenzo et al., 2018a, 2018b; Pateiro, Lorenzo, Amado & Franco, 2014).

68 Synthetic antioxidants, including BHA, BHT or TBHQ, have been questioned

69 because of their potential toxic and undesirable side effects (Moure et al.,

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70 2001). For instance, Munekata et al. (2017) observed positive effects on

71 physicochemical properties, lipid and protein oxidation, volatile compounds and

72 free fatty acids content after adding natural antioxidants in Spanish salchichón

73 enriched with n-3 fatty acids encapsulated with konjac glucomannan as

74 stabilizer. However, they suggested that more studies are necessary to

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75 evaluate the effect on texture and sensory properties of the salchichón.

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76 It has been also reported that extracts from plants, which contribute to

77 consumers’ health benefits, have stronger antioxidant activity than that of

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78 synthetic antioxidants (Biswas, Chatli & Jairath, 2017). In addition, within the

79 current concern about pesticides, antibiotics, hormones, genetic modification

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and other food contaminants, natural compounds facilitate to find on the
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81 labelling familiar food ingredients and additives that are organic and therefore
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82 perceived as healthier (Bhatnagar & Kulshrestha, 2017). Some plants such as

83 beetroot, aloe vera, canola, cocoa, garlic, grapes, citruses, green tea, onion,
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84 pumpkin, plum extract or soya sprouts are important sources of antioxidants

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85 (Biswas et al., 2017).

86 In this context, antioxidant compounds can prevent, delay and even inhibit
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87 oxidative reactions at relative low concentrations (Lorenzo et al., 2017; Samuz

et al., 2018) and have been reported as a useful tool in the prevention of
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cancer, diabetes, cardiovascular and neurodegenerative diseases (Aguiar,

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90 Costa, Rocha, Estevinho & Santos, 2017; Stelmach, Pohl & Szymczycha-

91 madeja, 2015). However, natural antioxidants are limited to their own nature

92 and the processing conditions (exposure to oxygen and light, pH, temperature,

93 storage time, etc.) that are important factors to consider for food technological

94 purposes (Lorenzo et al., 2017; Anandharamakrishnan & Ishwarya, 2015a).

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95 Finally, the spoilage of meat is specially related with three aspects: (a)

96 microoorganisms, (b) lipid content, and (c) autolytic enzymes. Thus, meat

97 preservation strategies should take these mechanisms into consideration

98 (Ramachandraiah, Choi & Hong, 2017).

99 2. Microencapsulation technology

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100 There are several techniques which have been used for

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101 microencapsulation of food ingredients to overcome some of their restrictions

102 and increase their bioavailability, solubility, and applicability. These techniques

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103 are spray-drying, freeze drying, liposomes, coacervation, molecular inclusion,

104 polymeric micelles, extrusion processes, supercritical fluids, nanostructured lipid

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matrices or solvent evaporation (Franco et al., 2017; Aguiar, Estevinho &
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106 Santos, 2016). Previously, microencapsulation methods were divided into the
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107 following basic groups: chemical, physico-chemical and physico-mechanical. No

108 single encapsulation process is adaptable to all core materials or product

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109 application (Wilson & Shah, 2007). Each method can present its own
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110 advantages and disadvantages, but most of the commonly used ones can

111 present several disadvantages as unfavourable conditions for the core material,
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112 complexity in procedure, low encapsulation efficiency or problems in terms of

reproducibility (Das et al., 2011). For instance, coacervation presents high

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encapsulation efficiency and control of particle size but is an expensive method,

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115 as emulsification which is also associated with high production of residual

116 solvents and low encapsulation efficiency. On the other hand, fluid bed coating

117 has low operational costs, but it is a time-consuming technique (Carvalho,

118 Estevinho & Santos, 2016).

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119 The different advantages of encapsulating active food components are

120 summarised in Figure 1. Among all of the microencapsulation processes,

121 spray-drying has become a successful industrial drying technique that, at the

122 same time, has evolved as the main technique used for the encapsulation of

123 food ingredients due to its low processing cost, rapid water evaporation or ease

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124 of application and scaling (Favaro-Trindade, Santana, Monterrey-Quintero,

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125 Trindade & Netto, 2010). Briefly, microencapsulation consists of a technological

126 process to incorporate a compound(s) within another substance(s), commonly

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127 known as core/active compound and wall/coating/encapsulating material,

128 respectively, with the formation of very small "packages". The application of

129
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these microcapsules could be a viable option to maintain the functional features
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130 of bioactive compounds and thus, benefit the consumers, including the
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131 possibility of reducing the use of fat, salt and/or additives (Franco et al., 2017).

132 Paulo & Santos (2017) mentioned different examples of microencapsulated

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133 ingredients available for food industry, classified according to their application
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134 field: (1) flavouring agents (lemon, vanilla and peppermint oils); (2) sweeteners

135 (aspartame, sucralose, xylitol); (3) colorants (annatto, β-carotene); and (4)
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136 vitamins (A, D2, E, C). Moreover, the microencapsulated active ingredients can

be living cells like probiotics (Bifidobacterium, Lactobacillus).

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Besides protecting certain target components by the action of one or more

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139 wall materials, encapsulation is relevant for the development of final products

140 containing aromatic plant antioxidants (e.g. sage or rosemary extracts) in which

141 their unpleasant smells or flavours are masked (Tavares, Croguennec,

142 Carvalho & Bouhallab, 2014). Furthermore, low water activity powders can be

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143 used as additive, ensuring the microbiological stability, facilitating the

144 packaging, transportation, storage and commercialisation.

145 Selection of appropriate wall material is an extremely important factor for

146 encapsulation of active compounds. That material must protect the core

147 substance from its deterioration, must have the required mechanical strength,

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148 be compatible with the food product, allow controlled release, and/or have

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149 thermal properties compatible with those of the product (Gharsallaoui, Roudaut,

150 Chambin, Voilley, & Saurel, 2007). Some common wall materials used for

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151 encapsulation of food ingredients are gum arabic, maltodextrin, gelatin, whey

152 protein, sodium caseinate, modified starches, and chitosan.

153
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This interdisciplinary technology requires fundamental competences on
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154 colloid and interface chemistry, material science, and in-depth understanding of
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155 active agents’ stabilization (Vinceković et al., 2017). Generally, it is possible to

156 differentiate between two main forms of encapsulated systems, namely core-
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157 shell type (capsules) and matrix type (spheres). In the first type, the core
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158 material forms a continuous phase enclosed in a shell (liquid or solid), while the

159 matrix type has active compounds uniformly distributed inside a homogeneous
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160 solid phase matrix (see Fig. 2). The morphologies of the particles will depend

on the active and encapsulant materials and the technique used in their
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preparation.
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162

163 Currently, numerous ingredients that include different antioxidant

164 compounds are subject to encapsulation. Some of these studies have already

165 been focused on encapsulating additives of benefit to specific meat products,

166 thus demonstrating the suitability of such technology for meat processing and

167 the improvement of products shelf life (Munekata et al., 2017; Heck et al., 2017;

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168 Domínguez, Pateiro, Agregán & Lorenzo, 2017; Dominguez et al., 2018; Pateiro

169 et al., 2018).

170 3. Spray-drying

171 The principle of the encapsulation by spray-drying is related to its ability

172 for enclosing active components within a protective outer layer while the liquid

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173 feed is transformed into a dry, stable form. During spray-drying, the liquid feed

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174 is pumped through a heated nozzle and is atomized into little droplets by using

175 compressed air. The droplets are sprayed into a drying chamber. As it was

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176 previously described by Anandharamakrishnan & Ishwarya (2015b), the

177 difference in the drying characteristics between the wall and core compounds

178
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rules this encapsulation process. Because of its inherent film‐forming
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179 properties, the wall component dries out at a much faster rate than the medium
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180 (usually water) in which the core material is suspended to obtain a feed

181 solution. This fact allows the wall material to form a coating around the droplet
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182 containing the core. Some factors that contributes to choose this technique over
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183 others are the ready availability of equipment, economic viability, reproducibility,

184 ease of scale up and process flexibility.

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185 The variables that influence the effectiveness of the spray-drying

microencapsulation could be generally classified into two categories: (A)

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186
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187 properties of the food emulsion (including the core and the wall material), and

188 (B) conditions of the spray-drying process (Anandharamakrishnan & Ishwarya,

189 2015b). In each of them, there are numerous influencing parameters to be

190 taken into account: dry content, viscosity, type of solvents and materials,

191 humidity of the gas, inlet and outlet temperature, gas flow, feed rate, type of

192 atomization and geometry of the chamber.

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193 Since the objective is to produce ingredients suitable for their incorporation

194 into the food industry, almost all spray-drying processes are carried out from

195 aqueous formulations, thereby the wall material must be soluble in water at an

196 acceptable level (Gouin, 2004).

197 The choice of the appropriate wall material is the primary step in the spray-

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198 drying encapsulation. Some of the ideal properties include: low viscosity, low

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199 hygroscopy (to avoid agglomeration and easier manipulation), ability to stabilize

200 the core material in emulsion, high solubility, film-forming ability, provide high

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201 protection, absence of taste or flavour, and favourable economic costs (Franco

202 et al., 2017).

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Table 1 shows examples of antioxidants for microencapsulation by spray-
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204 drying, indicating the promising results obtained in terms of efficiency and/or
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205 stability. For instance, in order to avoid the degradation of the bioactive

206 compounds and to control their release in the gastrointestinal tract, Indian horse
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207 chestnut starch and β-cyclodextrin were used to encapsulate folic acid under an
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208 airflow of 140 L/h and an inlet temperature of 130 ºC (Ahmad, Qureshi,

209 Maqsood, Gani & Masoodi, 2017).

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210 For industrial applications, different antioxidant compounds (caffeic acid,

chlorogenic acid and rosmarinic acid) were spray-dried with sodium

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carboxymethyl cellulose (SCMC), demonstrating a great encapsulation

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213 efficiency, stability and preservation of their antioxidant activity (Aguiar et al.,

214 2017). Other researchers produced Lannea microcarpa extract microparticles

215 with enhanced functional and technological characteristics, selecting the same

216 wall material (Sansone et al., 2014). In this last case, even under harsh storage

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217 conditions, the bioactive polyphenols and the antioxidant activity did not seem

218 significantly modified.

219 Furthermore, bacterial exopolysaccharides were also reported as

220 appropriate encapsulation materials. In fact, Lourenço et al. (2017) evaluated a

221 fucose-rich saccharide, named FucoPol, which was suitable for encapsulation

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222 of gallic acid by the same spray-drying technique at inlet of 198 L/h and at 200

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223 ºC.

224 Bioactive compounds from by-products/ wastes can be successfully used

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225 in food industry and also in other applications as cosmetic or pharmaceutical

226 areas. In this sense, extracts rich in phenolic compounds from spent coffee

227
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grounds were efficiently microencapsulated (maximum encapsulation efficiency
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228 of 63%) using a carrier composition of 80% of inulin and flow rates of 7.5 and 10
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229 mL/ min (Pettinato, Aliakbarian, Casazza & Perego, 2017).

230 Regarding the future development of spray-drying microencapsulation,

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231 there are still challenges to overcome as to minimize the use of organic
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232 solvents, incorporating the concept of green food processing, and to produce

233 microcapsules that are able to resist harsh processing conditions at the same
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234 time that all the parameters (responsible for the microparticles final properties)

are optimized (Vinceković et al., 2017). Additionally, another interesting

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challenge reported by Anandharamakrishnan & Ishwarya (2015b) is to increase

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237 the flavour load of encapsulates by use of suitable wall materials, as well as to

238 evaluate the consumer’s acceptability. In connection with this last point, Çam,

239 İçyer & Erdoğan (2014) determined the acceptability of ice cream samples

240 enriched with microencapsulated phenolics considering the opinion of 60

241 regular ice cream consumers. The positive results in sensory evaluation

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242 supports to such products for commercial introduction to the general public with

243 the potential as functional foods.

244 4. Freeze-drying

245 Freeze-drying is based on the dehydration by sublimation of a frozen

246 product and the process is technically divided into three main stages: freezing,

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247 primary drying (or sublimation), and secondary drying (or desorption). It is a

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248 widely used technique due to simplicity, flexibility and scalability. Moreover,

249 freeze-dried products preserve their initial nutritious characteristics since

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250 substances are not exposed to high temperatures (Wilkowska, Ambroziak,

251 Czyżowska & Adamiec, 2016). Nevertheless, compared to spray-drying, the

252
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cost of freeze-drying is 30-50 times more expensive (Gharsallaoui et al., 2007).
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253 This fact can be explained because of the operational conditions, that generally
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254 requires from 8 to 24 hours. This results in a great incidence of energy costs,

255 necessary to maintain set vacuum and refrigeration levels. Huang et al. (2017)
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256 reported that although freeze-drying remains the preferred technique to

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257 preserve probiotic bacteria, it is expensive and time-consuming process. Some

258 examples of antioxidants encapsulated by this technique are presented in Table

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259 2.

Regarding the preservation of the antioxidant capacity of phenolic

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compounds, Ballesteros, Ramirez, Orrego, Teixeira & Mussatto (2017) found

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262 that freeze-drying was better than the spray-drying, where total phenolic and

263 flavonoids compounds were retained in 62% and 73%, respectively. Ursache et

264 al. (2018) successfully used coacervation and freeze-drying for the valorisation

265 of sea buckhorn carotenoids by microencapsulation with whey proteins and

266 gum acacia as wall materials (formulation of high-added value food products).

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267 In this study, the muffins with microencapsulated powder was preferred by all

268 panellists, as the added microencapsulated powder gave a nice yellow colour.

269 Another interesting result for preserving the bioactives after encapsulation with

270 this technique was reported for goldenberry juice (Dag, Kilercioglu & Oztop,

271 2017) that was mixed with maltodextrin, gum arabic, alginate and pectin.

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272 5. Nanoscale manufacture

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273 Nanotechnology offers a wide range of opportunities for the development

274 and application of structures, materials, or systems with new properties for

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275 various industries such as food, agriculture or pharmaceutical (Singh, Shukla,

276 Kumar, Wahla & Bajpai, 2017). According to Gouin (2004), the term

277
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‘nanoencapsulation’ involves the formation of a complex between a polymeric
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278 active ingredient (typically a protein) and a polymeric vector, without the actual
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279 coating of the active ingredient by a shell layer.

280 Nanometric-size encapsulation systems generally have the matrix type

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281 structure (nanoemulsions, micelles, microemulsions, and molecular complexes),

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282 because of the current limitations in the capability to manipulate structures at

283 the nanoscale levels, whereas micro and micrometric size systems are more
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284 appropriate for core/shell or even more complex structures (Vinceković et al.,

2017). Nanoparticles are suitable for encapsulation and have an increased

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release efficiency when compared to traditional encapsulation systems. In this

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287 sense, the application of nanotechnology involves effective delivery systems

288 with availability of encapsulated compound at a target time with specific rate.

289 Furthermore, nanotechnology is efficient to maintain the active compounds at

290 suitable levels for long periods, to exhibit compatibility with other compounds in

291 the matrix and to penetrate deeply into target sites. Moreover, the importance of

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292 nanotechnology in food processing is evident for sensory properties in terms of

293 food texture, appearance and taste (Singh et al., 2017).

294 Various synthetic and natural nanoencapsulating delivery systems have

295 been elaborated for the improved bioavailability and preservation of active food

296 components. For example, edible coatings such as gelatin containing cellulose

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297 nanocrystal (Fakhouri et al., 2014) or chitosan with nano-SiO2 (Shi et al., 2013;

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298 Yu et al., 2012) were reported as suitable to preserve the quality of fresh foods

299 during extended storage. In the same way, Sari et al. (2015) demonstrated that

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300 encapsulated curcumin, the most active and least stable bioactive component of

301 turmeric (Curcuma longa), was stable, although with a total antioxidant activity

302
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slightly lower to the original one (3.33 vs 3.53 for curcumin nanoemulsion and
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303 curcumin, respectively), to pasteurization, different ionic strengths and pH
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304 ranging from 3.0 to 7.0. Additionally, nanoemulsions had greater stability to

305 droplet aggregation and gravitational separation, as well as increased oral

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306 bioavailability (Kong, Chen, Kweon, & Park, 2011; Yuan, Gao, Zhao & Mao,
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307 2008).

308 Since liposome surrounds an aqueous solution inside a hydrophobic

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309 membrane, nanoemulsions can be used as delivery vessels for both

hydrophobic and hydrophilic molecules (contained within the bilayer or in the

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aqueous interior, respectively) (Yoshizaki et al., 2014). Table 3 includes several

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312 examples of the effective use of nanotechnology for encapsulation of a variety

313 of compounds (e.g. Rosmarinus officinalis essential oils, pomegranate peel

314 extract, clove essential oils, and Zataria multiflora Boiss essential oil).

315 6. Other novel microencapsulation techniques

316 6.1. Supercritical fluid technology

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317 In order to reduce or avoid the use of organic solvents in extraction, new

318 techniques with supercritical fluids have been tested (Tsai & Rizvi, 2016).

319 Briefly, in the supercritical fluid extraction process, an emulsion (where the

320 material of interest is dissolved in the organic phase) is contacted with a

321 supercritical fluid, in order to rapidly extract the organic phase from the

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322 emulsion. Supercritical fluid must be chosen for showing great affinity with the

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323 organic solvent, but negligible affinity with the active compound. Because of the

324 rapid supersaturation of the active compound promoted by the extraction of the

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325 solvent, this compound is precipitated in sub-micrometric scale, encapsulated

326 by the surfactant material used to prepare the emulsion. Therefore, the product

327
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obtained by this technique is an aqueous suspension of the encapsulated
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328 material (Lévai et al., 2017).
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329 The advantages of supercritical fluids are primarily due to their physical

330 and chemical properties that are intermediate to liquids and gases and easily
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331 adjustable with changes in temperature and pressure (Silva & Meireles, 2014).
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332 In this context, among others, supercritical fluid processing was positioned at

333 the frontiers of food processing, chemistry, and microbiology. Additionally, it

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334 was identified as becoming a hot research topic for the design of green and

sustainable processing for the food industry, avoiding the problem of solvent
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residues and restrictions on the use of conventional organic solvents.

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337 For instance, Lévai et al. (2017) used supercritical fluid extraction in the

338 processing of encapsulated quercetin to increase its bioavailability for

339 pharmaceutical or cosmeceutical products. Supercritical fluid extraction has

340 been used for emulsions to produce aqueous suspensions with encapsulated

341 valuable materials like antioxidants. It must be noted that supercritical fluid has

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342 to be chosen by selecting a higher affinity for the organic solvent and with

343 negligible affinity for the bioactive compound(s). Supercritical carbon dioxide

344 (SC-CO2) is the substance most widely used for micro/nanoparticles due to its

345 unique characteristics (low toxicity, low cost, easy removal and non-

346 flammability) (Silva & Meireles, 2014).

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347 Recently, the microencapsulation process of carotenoids was reported for

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348 CO2 supercritical fluids sea buckthorn extracts and anthocyanins from cherries

349 or red grapes (Mihalcea et al., 2017; Oancea et al., 2017). Supercritical carbon

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350 dioxide (SC-CO2) created microspheres of different types of starch wrapping

351 oregano essential oil (EO). This process was attractive as an effective

352
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alternative for protection of the EO, keeping its antioxidant activity under mild
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353 operating conditions (Almeida et al., 2013).
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354 The application of the supercritical encapsulation is restricted in food

355 products because of the moderate solubility of substances such as fats,

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356 vegetable oils and vitamins with SC-CO2 as a solvent. Therefore, it is suggested
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357 to use SC-CO2 as the antisolvent (Visentin, Rodríguez-Rojo, Navarrete,

358 Maestri, & Cocero, 2012; Sosa, Rodríguez-Rojo, Mattea, Cismondi, & Cocero,
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359 2011). Fig. 3 provides a simplified scheme of this process.

6.2. Inclusion complexation

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As we mentioned above, no single encapsulation process is adaptable to

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362 all core materials or product applications. In this sense, another available

363 alternative technique is inclusion complexation. The strong prevalence of this

364 technique for microencapsulation is possibly due to the versatility and

365 availability of β-cyclodextrins (β-CD) (Aguiar et al., 2016). β-cyclodextrins (β-

366 CDs) are cyclic carbohydrates made of seven glucopyranose units joined by α-

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367 1,4-glycosidic bonds in a ring. The β-CD has its hydroxyl group on the outside

368 of the doughnut-shaped molecule and a relatively nonpolar hole in the middle.

369 This hole can accommodate another molecule, called as “guest”, with

370 appropriate size and polarity, form “host-guest” inclusion complexes in aqueous

371 solution (Guan, Xu, Hu, & Peng, 2015). The formation of the inclusion

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372 compounds greatly modifies the physical and chemical properties of the host

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373 molecule, mostly in terms of water solubility, attracting much interest in many

374 fields. Inclusion complex with cyclodextrins is the most attractive technique to

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375 enhance aqueous solubility of poorly soluble drugs. Patil, Kadam, Marapur &

376 Kamalapur (2010) summarized detailed information on the use of cyclodextrins

377
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as complexing agents, the different technologies adopted to prepare the
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378 inclusion complexes and the potential applications, technical and economical
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379 limitations associated with these approaches.

380 Zhao, Wang, Yang & Tao (2010) opted for this alternative to develop and
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381 characterize β-CD complexes with chlorogenic acid for industrial applications.
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382 Likewise, Shao, Zhang, Fang & Sun (2014) investigated the effects of

383 chlorogenic acid/β-CD complexes on preservation of anthocyanins and colour

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384 quality of grape juices. As a result of adding inclusions to the juice, researchers

achieved reduction in anthocyanins degradation. β-CD and its modified

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derivative hydroxypropyl-β-CD were reported as appropriate wall materials for

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387 encapsulation and release of chlorogenic acid since they form stable complexes

388 with higher antioxidant capacity (Chao, Wang, Zhao, Zhang & Zhang, 2012).

389 Previously, Zhang, Li, Zhang & Chao, (2009) performed the microencapsulation

390 of caffeic acid with this technique and by hydroxypropyl-β-CD as encapsulating

391 agent.

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392 6.3. Ionic gelation

393 There are two gelling techniques: external and internal gelation. In the first

394 one, the soluble calcium salt is added in the emulsion, the particle size cannot

395 be well controlled and the particles tend to coagulate in large masses before

396 acquiring consistency. On the other hand, internal gelation is based on the

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397 release of calcium ion from an insoluble complex in a sodium alginate solution.

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398 This is carried out by acidification of a soluble oil-acid system, with participation

399 in the aqueous phase of the alginate (Villena, Hernández, Lara & Martínez,

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400 2009). According to this technique, the oil phase is added to the aqueous

401 phase, generally formed by alginate and calcium carbonate. Meanwhile,

402
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Ahirrao, Gide, Shrivastav & Sharma (2014) described the ionotropic gelation
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403 (polyelectrolyte complexation) as a technique that involves interaction of a
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404 cation (or an anion) with an ionic polymer to generate a highly cross linked

405 structure.
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406 Ionic gelation process is a method quite frequently used for synthesis of
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407 chitosan microparticles and nanoparticles (Kunjachan, Jose & Lammers, 2014).

408 The method allows the use of mild conditions at lower temperatures with
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409 vigorous stirring or organic solvents. This is an advantage because it enables

the encapsulation of substances sensitive to degradation if using other harsher

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410

techniques (de Moura, Berling, Germer, Alvim & Hubinger, 2018). However, the
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411

412 main limitation is for hydrophilic or low molecular materials because they can

413 easily diffuse and can be rapidly released through the ionic-gel network

414 regardless of the surrounding pH (Kim, Lee & Lee, 2016). Hence, to keep the

415 activity of the hydrophilic compounds, different strategies are necessary (i.e.

416 emulsion systems, coating material). The use of oil in the gelation technique

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417 reduces the loss of hydrophilic compounds because a barrier is created (Kim et

418 al., 2016).

419 Anthocyanin has been successfully encapsulated with the ionic gelation

420 technique (Belščak-Cvitanović et al., 2016; Santos, Albarelli, Beppu & Meireles,

421 2013; Yamdech, Aramwit & Kanokpanont, 2012). The unfavourable aspects of

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422 this technique are the larger size and low stability of particles (mainly for

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423 hydrophilic active compounds). The main advantages include low polydispersity

424 and high encapsulation efficiency. Yamdech et al. (2012) studied the

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425 anthocyanin stability of a blackberry extract with temperature change when it

426 was encapsulated by ionic gelation at different alginate concentrations (1.0-

427
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2.5%). The stability of encapsulated anthocyanins increased up to 40% as
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428 compared to the control sample. However, the stability of anthocyanin
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429 decreased up to 92% and to 24% after being exposed for 10 h to 40 and 100

430 ºC, respectively, demonstrating the degradation of the microencapsulated

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431 anthocyanins with temperature increase.

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432 On the other hand, microparticles resistant to higher temperatures may be

433 produced through microencapsulation by external ionic gelation using alginate

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434 as microencapsulating agent (Onwulata, 2013) and, further, allowed the

controlled release of active compounds in the human intestine (Soliman, El-

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435

Moghazy, El-Din & Massoud, 2013). Both, de Moura et al. (2018) and Zhao,
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436

437 Sun, Torley, Wang & Niu (2008) reported that larger microcapsules usually

438 provide better protection than smaller ones, in terms of higher stability of

439 anthocyanin. However, they could exhibit poor dispersion in final food products.

440 According to Yoo, Song, Chang & Lee (2006), who used sodium alginate

441 as coating material for the microencapsulation of α-tocopherol by ionic gelation,

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442 in vitro release was significantly affected by pH. These results for a simulated

443 gastric fluid showed that the sodium alginate microparticles release was

444 reduced almost three fold with exposure to the fluid.

445 7. Applicability of microencapsulated antioxidants in meat

446 In the last few years, meat consumers have been concerned with possible health

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447 problems caused by high saturated fats or added nitrite salts (Ramachandraiah et al.,

448 2017). Animal products are the primary source of saturated fat and the consumption of

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449 meat in the high-income countries exceeds nutritional needs, which contributes to high

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450 rates of chronic diseases such as cardiovascular disease and diabetes mellitus.

451 Moreover, meat itself is also associated with increased risk of some cancers (Walker,

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452 Rhubart-Berg, McKenzie, Kelling, & Lawrence, 2005). For this reason, and despite all
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453 of the positive aspects of the consumption, the innovative research in meat industries is

454 focused on preventing negative effects associated with the consumption of processed
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455 and red meats by finding new and healthier additives (Toldrá & Reig, 2011). For

456 instance, Hadian, Rajaei, Mohsenifar & Tabatabaei (2017), nano-encapsulated

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457 Rosmarinus officinalis essential oils to improve their antioxidant and antimicrobial
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458 activity in beef cutlet, and they concluded that the produced nanogel reduced

459 foodborne pathogens like Salmonella and can be a suitable tool to extend meat shelf
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460 life. A similar reducing effect on pathogens and good antioxidant activity was reported

461 with microencapsulated essential oils (EO) from Mexican oregano (Lippia graveolens
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462 Kunth) being thymol and γ-terpinene the main EO (Hernández-Hernández et al., 2017).
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463 Furthermore, nanoparticles from lyophilized pomegranate peel (LPP) prevented lipid

464 oxidation and improved microbial quality and cooking characteristics of meatballs of

465 minced beef meat (Morsy, Mekawi, & Elsabagh, 2017). Based not only on oxidative

466 studies, but also on sensory evaluation, the shelf-life of meatballs was extended up to

467 15 days in LPP nanoparticles treated samples and the results did not show any

468 negative impact on sensory properties of both raw and cooked meatballs. Therefore,

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469 the LPP nanoparticles assayed could be successfully added to meatball products as a

470 natural antioxidant and antimicrobial additives.

471 Instability of active compounds, immiscibility and other challenges may be

472 overcome by the use of nanoemulsions. In this context, the oxidative stability of

473 sausages containing 50 mg/kg of oil-in-water emulsions loaded with rosemary

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474 extract improved significantly during the first 21 days of storage at 7 ºC

475 (Erdmann, Lautenschlaeger, Zeeb, Gibis & Weiss, 2017). However, reduction of

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476 particle size to nanoscale might be ineffective, as reported by Erdmann et al.

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477 (2017) for rosemary extract in sausages.

478 Examples of microencapsulated antioxidants specifically incorporated in

479
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meat products are given in Table 3. As shown in such table, there are not so
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480 many studies considering the applications of spray-dried microcapsules in meat

481 products. Nonetheless, it is important to provide new research data on the

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482 subject due to recent positive results. For instance, Ghaderi-Ghahfarokhi,

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483 Barzegar, Sahari and Azizi (2016) noticed that the encapsulation of thyme
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484 essential oil in chitosan nanoparticles is a promising technology for the control

485 of undesirable lipid oxidation, and sensory changes in beef burgers. In this
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486 regard, Baldin et al. (2016) evaluated the addition of microencapsulated

487 jabuticaba extracts (MJE) to fresh sausage as a natural antioxidant. Authors

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488 observed significant reduction in lipid oxidation of fresh pork sausages over 15
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489 days of storage and after using MJE at both, 2% and 4%. However, the

490 inclusion of 4% MJE negatively affected colour, texture and overall acceptability

491 of the sausages, but such effect did not happen at 2% MJE addition. Further,

492 microencapsulated propolis co-product extract (MPC) by Capsul® resulted in an

493 effective inhibition of oxidation in burger meat. On the other hand, sensory

494 analyses using an ideal scale provide information about whether the products
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495 are accepted or rejected by each consumer. For the burger meat containing

496 MPC, the attributes color, appearance and texture had ideal grades, while the

497 attributes aroma and flavour resulted below than the ideal scale (dos Reis et al.,

498 2017).

499 A two-step process oil-in-water emulsification and ionic gelation was used

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500 to prepare cinnamon essential oil (CEO) in chitosan nanoparticles (Ghaderi-

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501 Ghahfarokhi, Barzegar, Sahari, Gavlighi & Gardini, 2017). CEO had good

502 preservative properties, but its strong flavour and adverse effect on red colour

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503 limited its utilization in beef patties. This study revealed that encapsulated CEO

504 could be a useful strategy to overcome negative sensory attributes of the final

505
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patties and supported further research and use of nanoencapsulation
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506 techniques. In this sense, Heck et al. (2017) also found positive results of
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507 applying ionic gelation technique in meat products, concluding that the

508 microencapsulation of n−3 PUFA-rich oils is effective for production of healthier

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509 burgers. Additionally, Rajaei, Hadian, Mohsenifar, Rahmani-Cherati &

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510 Tabatabaei (2017) observed that the stability of the particles prepared by

511 physical crosslinking (based on ionic gelation) was negatively affected by the
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512 changes in the pH of the environment due to electrostatic interactions. Thus,

authors chose covalent crosslinking chitosan-myristic acid nanogels to

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513

encapsulate clove essential oils for addition to beef cutlets and exert its
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514

515 beneficial antioxidant effects. Recently, hamburger patties were incorporated

516 with encapsulated β-carotene (0.5%) by crosslinked chitosan with sodium

517 tripolyphosphate, being more effective in reducing the lipid oxidation its use as

518 an edible coating than its use as an additive (Ozvural and Huang, 2018).

519 8. Conclusions/ Perspectives

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520 Most biological compounds from plant sources, such as essential oils and

521 other antioxidants, often exhibit remarkable positive features, which can be

522 exploited in the production of healthy and quality food products. However, these

523 compounds can exhibit low water solubility, strong off-flavours/odours, and are

524 generally unstable and easily degraded under common processing and storage

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525 conditions. Encapsulation is a technology that offers the delivery of bioactive

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526 compounds in food systems, their protection, as well as their controlled and

527 targeted release. In particular, spray-drying is one of the most economic and

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528 common micrometric encapsulation technologies. However, manufacturers and

529 society in general, demand more research in this area and innovative processes

530
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for enabling the use of different types of natural ingredients and better
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531 preservation of their healthy properties. In this sense, promising results have
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532 been achieved in food preservation by microparticles and nanomaterials, where

533 they might provide benefits with reference to weight control, anti-ageing or
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534 disease-prevention (diabetes or cardiovascular diseases).

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535 Although the advances in this kind of technology are opening new paths in

536 research, there are many challenges and available opportunities for
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537 improvement. Furthermore, various issues about the consequences of

encapsulation, at both microscopic and nanoscopic levels, must be addressed

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538

in order to alleviate consumer concerns, and to respect the green food

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539

540 processing concepts with transparency of safety issues. The benefits that are

541 driving implementation of innovative strategies and non-conventional methods

542 in production include reduced operating costs and environmental impact,

543 improved scalability and the functionality of the encapsulation systems.

544 Furthermore, it is important to evaluate the impact of encapsulates incorporation

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545 from formulation to delivery, considering the sensorial features of the final

546 product and the consumer preferences/ acceptability (Aguiar et al., 2016).

547 Acknowledgements

548 This research was supported by Grant RTA 2017-00024-CO4-04 from

549 INIA (Spain). José M. Lorenzo is member of the MARCARNE network, funded

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550 by CYTED (ref. 116RT0503).

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551 References

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818 Paulo, F., & Santos, L. (2017). Design of experiments for microencapsulation
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832 Franco, D. (2018). Application of hull, bur and leaf chestnut extracts on the
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834 physicochemical properties, lipid oxidation, antioxidant, and antimicrobial
835 potential. Food Research International, 112, 263-273.
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840 Santos, D. T., Albarelli, J. Q., Beppu, M. M., & Meireles, M. A. A. (2013).
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858 fruit under ambient temperature. Journal of Food Engineering, 118, 125-131.
859 Soliman, E. A., El-Moghazy, A. Y., El-Din, M. M., & Massoud, M. A. (2013).
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885 Villena, M. M., Hernández, M. M., Lara, V. G., & Martínez, M. R. (2009).
886 Microencapsulation techniques: a proposal to microencapsulate probiotics.
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908 Yamdech, R., Aramwit, P., & Kanokpanont, S. (2012). Stability of anthocyanin in
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936

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937

938 Figure Captions

939 Figure 1.- Advantages of the encapsulation of food ingredients

940 Figure 2.- Different forms of encapsulated systems: a) simple core-shell or

capsule, b) multi-core capsule, (c) multi-walled structure, and (d) matrix type or

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941

942 sphere

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943 Figure 3.- Schematic representation of the supercritical antisolvent

944 encapsulation process

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945

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Table 1. Summary of recent studies about microencapsulation of antioxidants by spray-drying

Antioxidant Operating conditions in the Target/

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Wall material/s Results Reference
compound/s encapsulation Applications

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Encapsulation efficiency of
Indian horse chestnut Air flow ~140 L/h; inlet/ outlet Avoid degradation of starch and β-cyclodextrin was Ahmad et al.
Folic acid
starch and β-cyclodextrin temperatures of 130/ 80°C the compound 57.29% and 76.10%, (2017)

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respectively

The Na-CMC spray-dried

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microparticles showed great
Caffeic acid, Feed flow rate of 4 mL/min (15%); inlet/ Overcome their
encapsulation efficiency (>90%),

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chlorogenic Sodium carboxymethyl outlet temperatures of 115/ 60°C; 100% limitations in Aguiar et al.
product yield values around
acid and cellulose aspiration rate; and nozzle cleaner set to industrial (2017)
40%, total release ability and
rosmarinic acid 3 applications
compounds stability without loss

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of antioxidant activity

Explore the potential

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Bacterial of a bacterial fucose- Good ability of FucoPol for
Rate of 3.3 mL/min and inlet temperature Lourenço et
Gallic acid exopolysaccharide rich polysaccharide encapsulation of bioactive

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of 200°C al. (2017)
named FucoPol as encapsulation compounds by spray-drying
material
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Preserve the activity
Extract rich in
of bioactive
phenolic 3 Microencapsulated dried
Air flow rate of 30 m /h; inlet temperature compounds that can Pettinato et
compounds Inulin and maltodextrin powders rich in polyphenols
C

160°C; flow rate 5-10 ml/min have potential al. (2017)

from spent were produced
industrial
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coffee grounds
applications

do Valle
10, 20, or 30% of Spray-dryer equipment with a 2.0 mm Produce and Higher temperatures (150 and
Peanut skin Calomeni et
maltodextrin nozzle, air flow at 40 l/min, and 44 ml/min evaluate a spray- 170°C) and the 30% of
al. (2017)
of feed flow. Three feeds were prepared dried extract from maltodextrin were the best
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and atomized at 130, 150, and 170°C peanut skin conditions

Overcome the

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nutritional iron
Heme iron The combination of ascorbyl
Calcium caseinate and deficiency through
ingredients palmitate at 400 mg/kg and the Alemán et
mixture of modified Not detailed delaying the
and ascorbyl co-spray-dried heme iron in a 1:1 al. (2016)

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starch: maltodextrin oxidation of a palm
palmitate ratio was the best treatment
oil matrix fortified
with heme iron

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The produced microparticles
showed satisfying
Extract from

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Inlet/outlet temperatures 100/ 65°C; flow encapsulation efficiency, good
Lannea Sodium- Produce Lm extract Sansone et
feed rate 5 mL/min; drying air flow 600 functional stability and
microcarpa carboxymethylcellulose microparticles al. (2014)

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L/h; and aspirator 100% enhanced technological
(Lm)
properties

Addition of phenolics at 0.5 and

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1.0% (w/w) showed significant
Phenolics of Enrichment of the improvement of the antioxidant
Different types of Inlet temperature 160°C; air flow rate 600 Çam et al.

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pomegranate functional properties activity, as well as most of the
maltodextrins L/h; and rate of feeding 8 mL/min (2014)
peels of regular ice cream panellists accepted the phenolic

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enriched ice creams in sensory
evaluation

Determine the effect

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Spray drying β-carotene is
of
validated as an acceptable
microencapsulation Donhowe,
Inlet/outlet temperatures 170/ 95°C; pump method to preserve β-carotene
Maltodextrin and alginate method on physical Flores, Kerr,
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β-carotene speed 25%; feed rate 7.5 mL/min; and while, whereas
and chitosan properties and in Wicker &
aspirator rate of 100% microencapsulation with alginate
vitro release and
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Kong (2014)
and chitosan is not
bioavailability of β-
recommended
carotene

Vitamins: α- Inlet/ outlet air temperatures 124/ 74°C ± Encapsulation of It was demonstrated that SPI Nesterenko,
Native and modified soy 3
tocopherol and 4 °C, drying air flow rate of 35 m , spray vitamins with native modification resulted in Alric,
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3
ascorbic acid protein isolate (SPI) flow rate of 0.47 m /h, liquid feed flow rate and modified soy decreased emulsion droplet size Silvestre &
-3 3
of 0.33 x 10 m /h and aspiration of 100% protein and viscosity and can improve Durrieu
the microencapsulation efficiency (2014)

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of suitable active cores

A stable powder with small

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particle size and, consequently
Inlet/outlet temperatures 130/ 170°C; Produce higher viscosity, was produced. Medina-
Gallic acid Extract of nopal mucilage speed atomization (14000 and 20000 microcapsules of These microcapsules represent Torres et al.

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rpm) gallic acid a promising food additive for (2013)
incorporation into functional
foods

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Table 2. Examples of studies about microencapsulation of antioxidants by the freeze-drying technique

Antioxidant Operating conditions in the

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Wall material/s Target/ Applications Results Reference
compound/s encapsulation

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Valorization of sea The microencapsulated powder
Carotenoids Coacervation and freeze drying. The buckhorn carotenoids was evaluated in food products
from sea Whey proteins isolate extract by as colorant and functional Ursache et al.

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coacervates were freeze dried at -42
buckthorn and gum acacia °C under a pressure at 0.10 mBar for microencapsulation ingredient causing positive (2018)
extract 48 h and formulation of effects and being appreciated
value-added products by panelists

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Freeze-drying: chamber at -60°C

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Phenolic The best results were achieved
under pressure of 0.05 bar, 48 h
compounds Maltodextrin, gum arabic by freeze-drying using
Preserve their Ballesteros et
extracted from and a mixture of these maltodextrin, retaining 62% and
Spray-drying: flow rate of 108 ml/h, antioxidant activity al. (2017)
spent coffee components 73% of phenolic compounds

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inlet temperature of 100°C, air flow-
grounds and flavonoids, respectively
rate of 600 L /h and aspiration 75%

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Goldenberry
juice (an exotic Different core to coating ratios were Goldenberry juice powder

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fruit with high Maltodextrin mixed with used and homogenized before freeze- Preserve the bioactive obtained could be used as a
Dag et al.
antioxidant gum arabic, alginate and drying for 48 h (with a condenser at - contents of functional food ingredient due to
(2017)
activity and pectin. 50°C and could drop the internal goldenberry juice its high antioxidant activity and
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phenolic pressure to 1 Pa) the encapsulation efficiency
content)
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Blackberry by-products contain

valuable biocompounds
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Anthocyanin-
Maltodextrins with 10 Total solids concentration of 30%, (anthocyanins) whose
rich extract of Add value to fruit by- Yamashita et al.
and 20 dextrose freeze-drying at a constant microencapsulation presented a
a blackberry products (2017)
equivalent (DE) temperature of -20°C potential approach as food
by-product
colorants and healthy
ingredients
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Water activity affected phenolics

Evaluate the stability
Caffeic acid A laboratory-scale freeze dryer was stability during storage.
of phenolics Rocha-Parra,
(red wine used with a freezing plate and Antioxidant activity of the wine
Maltodextrin (DE 10) encapsulated in a Lanari, Zamora

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cabernet condenser at −40 °C and a vacuum of powder remained constant over
and gum arabic lower concentration of & Chirife (2016)
sauvignon) 100 µm Hg during 40 h 145 days at accelerated storage
wall material (9%)
conditions.

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HP extract was suspended in aqueous
solution containing β-CD (mass ratio

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1:4). The suspension was subjected to
Flavonoid-rich Characterize purified Kalogeropoulos,
sonication for 4 h, and was
Hypericum methanolic extract The thermal stability of Yannakopoulou,
subsequently filtered. The previously
perforatum β-cyclodextrin (β-CD) from HP encapsulated flavonoids was improved Gioxari, Chiou
frozen water-soluble filtrate was

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(HP) extract in β-CD & Makris (2010)
freeze-dried. The powder thus

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obtained was stored under nitrogen in
a gas-tight glass container at −40 °C

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Table 3. Current studies of microencapsulated antioxidants specifically incorporated in meat products

Antioxidant Wall Meat

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Operating conditions in the encapsulation Target/ Applications Results Reference
compound/s material/s product

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The nanogel-encapsulated REOs coating
Rosmarinus Chitosan- Improve antioxidant and
Nanoencapsulation. The REOs were dissolved in was more effective compared with the
officinalis benzoic acid antimicrobial activity as Hadian et
ethanol (1:1, v/v) and mixtures of the CS-BA nanogels free REOs in reducing Salmonella
essential oils (CS-BA) Beef cutlet well as stability of the al. (2017)

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(10,000 mg/l) and the REOs (5000 mg/l), were population on beef cutlets and in
(REOs) nanogel REOs
prepared by sonication for 5 min extending meat shelf life

2.0% sodium Mmicroencapsulation by external ionic

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Chia oil and External ionic gelation technique: 25% chia oil and Produce n−3 PUFA-rich oil
alginate gelation seems to be a promising
linseed oil with linseed oil were mixed with 2.0% sodium alginate microparticles by external Heck et al.
solution and alternative to incorporate vegetable oils

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high n-3 Burgers solution and then atomized in 0.1 M CaCl2 solution ionic gelation for use as a (2017)
0.1 M CaCl2 with high n−3 PUFA levels in burgers,
PUFAs levels using a dual fluid atomizer nozzle under air pressure fat substitute in burgers
solution without affecting their quality
of 0.125 kg/cm

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The lyophilized pomegranate peel (LPP) was reduced Evaluate the impact of LPP
LPP nanoparticles were effective in
Meatballs to nanoparticle size. Firstly, LPP was ground with a nanoparticles as an
Pomegranate retarding lipid oxidation and improving Morsy et
- of minced Moulinex grinder to microparticles range of 100–150 antioxidant and
peel extracts the microbial quality and cooking al. (2017)

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beef meat µm, and then crushed by a high-energy planetary ball- antimicrobial in meatballs
characteristics of meatballs
mill at a rotation speed of 320 rpm for 2 h during storage

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The encapsulation could considerably
Clove Chitosan (CS)- Nanoencapsulation. The CEOs were dissolved in improve the performance of CEOs that
Enhance the shelf-life of Rajaei et
essential oils Myristic acid ethanol and mixtures of the CS-MA nanogels (10000 possessed antioxidant and antimicrobial
Beef cutlet beef cutlets al. (2017)
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(CEOs) (MA) nanogel mg/l) and the CEOs (5000 mg/l), were prepared by activity and was effective in preserving
sonication for 5 min the natural color of the beef
-1
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Spray drying: flow of 1 L h , inlet and outlet
temperatures of 150 and 100 ˚C, respectively.
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Evaluate the effects of the
The encapsulation by the spray dryer
microencapsulated propolis
proved to be efficient to produce a food

The encapsulating material (50 g) was dispersed in co-product extract (MPC)

Propolis co- ingredient containing six phenolic dos Reis et
The Capsul® Burger water until dissolution and then water at 90 ˚C were on the oxidative stability
product extract compounds with antioxidant activity. The al. (2017)
meat added under stirring for 2 min. Finally, the propolis co- and sensory acceptability
burgers elaborated showed an
product extract (20% soluble solids) was added of burger meat during
acceptance rate of 63.8%
constantly stirring for 5 min storage

Zataria - Beef Nanoliposomes were prepared by using thin film Evaluate microbial and Both, ZMEO and NZMEO can be used as Torab,
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multiflora burger evaporation method (Bangham method). chemical properties of beef preservative agent to extend shelf life of Basti &
Boiss. Soyhosphatidylecoline (10 mg/mL) and cholesterol (2 burger incorporated with meat products such as burgers in Khanjari
essential oil mg/mL) were dissolved with methanol and chloroform. different concentration of refrigerator condition. Nanoencapsulation (2017)
(ZMEO) Then, ZMEO was solved in methanol and mixed with ZMEO in the free and of essential oil can increase of

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phosphatidylecoline and cholesterol. Then, the nanoliposomal forms antioxidant and antimicrobial activity
organic solvents were removed by using rotary (NZMEO)
evaporator. After this step, thin layer of lipid was

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solved in soluble phosphate buffered saline. In the
next phase, sonication of final solution was done for
10 min at 4 °C

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Free CEO has unfavorable effects on
Evaluate the applicability Ghaderi-
Cinnamon color and odor but the incorporation of
Beef Two-step process: oil-in-water emulsification and ionic and acceptability of beef Ghahfarok
essential oil Chitosan encapsulated CEO improved, not only
patties gelation patties containing hi et al.
(CEO) the microbial population of patties, but

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encapsulated CEO (2017)
also the consumer acceptability

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Improve antimicrobial and The investigated microbial counts were Ghaderi-
Thyme TEO loaded chitosan nanoparticles were prepared by
Beef antioxidant activity of TEO significantly lower in samples treated with Ghahfarok
essential oil Chitosan a two-step process including oil/ water emulsion and
burger in beef burgers during TEO than in the control, as well as the hi et al.
(TEO) ionic gelation

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storage TBARs amount (2016)

Addition of MJE at 2% and 4%

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Jabuticaba Evaluate the addition of contributed to both a reduction in lipid
Spray-dryer at an air flow of 40 L/min. The
(Myrciaria Fresh microencapsulated JE to oxidation and microbial populations. Baldin et
Maltodextrin independent variables were 150 °C inlet drying air
cauliflora) sausage fresh sausage as natural However, the inclusion of 4% MJE al. (2016)

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temperature and 30 mL/ min feed flow rate
extract (JE) dye with antioxidant activity negatively influenced the sensory
properties
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Sodium
tripolyphospha STP and SPP with or without
Investigate the effects of
te (STP), A encapsulation were the most effective Kılıç,
Ground encapsulated phosphates
sodium commercially Encapsulation was accomplished by a commercial phosphate types for inhibiting lipid Şimşek,
C

chicken on lipid oxidation in both

hexametaphos available coating company. The encapsulate (coating) was oxidation in raw and cooked ground Claus &
and ground ground chicken and beef
phate (HMP) hydrogenated designed to achieve a melting release point of 68°C chicken and ground beef. Encapsulation Atılgan
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beef during uncooked and

and sodium vegetable oil significantly enhanced the oxidative (2014)
cooked storage
pyrophosphate stability
(SPP)
Rosemary Cooked Coarse emulsions were manufactured mechanically Investigate the effects of The addition of 50 mg/kg encapsulated Erdmann
-
extract (RE) emulsion- by mixing 10% (w/w) oil phase with 90% (w/w) processing and the RE to cooked emulsion-type sausages et al.
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type emulsifier solution (2% (w/w) Tween 80 in 10 mM formulation of oil-in-water rich in n-3 fatty acids significantly retards (2017)
sausages sodium phosphate buffer, pH 5.0) with a standard unit emulsions containing RE lipid oxidation and enhances color
rich in n-3 homogenizer at high speed for 5 min on the oxidative stability during refrigerated storage.
fatty acids degradation of n-3 fatty However, the droplet size of Miglyol oil-

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acids of fish oil-in-water in-water emulsions loaded with RE did
emulsions in cooked pork not influence the formation of secondary
sausages oxidation products in the pork sausages

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Increase the
bioavailability and
solubility of core
compounds
Facilitate the
Improve the packaging,
microbiological transportation or
stability and food commercialization
preservation of the product
obtained

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Prevent
ENCAPSULATION
TECHNOLOGY

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degradation of
Mask unwanted
food ingredients
properties such as
during both the
unpleasant smells
processing
or flavours
conditions and the

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storage

Possibility of
Reduction/
applying different

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replacement of
innovative, fast
fat, salt and
and scalable
additives
techniques
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Bioactive compound
Wall/ shell/ coating/ encapsulating material
Solid phase matrix

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(a) (b)

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Pump
Active
solution

Nozzle
Heat
Cooler exchanger
Pump

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Precipitation CO2
Supercritical vessel
antisolvent

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(ScCO2)

Gas-liquid
separator

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Solvent
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Figure 3
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Highlights

• Consumers demand natural ingredients and healthy food

• Microencapsulated natural antioxidants can improve the shelf life of meat

products

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• Spray-drying is one of the most successful and scalable encapsulation

techniques

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• Challenges may be overcome by the application of nanotechnology

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