Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions (English)

In: Journal of Food Science   ;  83 ,  9  ;  2295-2304  ;  2018

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A casein micelle is a natural structure found in milk, based on the association between individual caseins and colloidal calcium phosphate, which can be used as vehicle for the encapsulation of hydrophobic compounds. In this project the capacity of micelles to encapsulate sesamol, a powerful antioxidant present in roasted sesame seeds, was evaluated. The micelles were reformed from sodium caseinate solutions at 2% or 5% (w/v) concentration, and then 1 or 2 mg/mL sesamol were added. A significant increase on the encapsulation efficiency was observed as caseinate concentration increased, going from 28% to 35% of sesamol encapsulated, while the encapsulation yield was greater in all cases for micelles from solutions with lower caseinate concentration. The average size of micelles ranged from 150 to 165 nm with an average zeta potential of −27.3 ± 1.86 mV. FTIR and fluorescence analysis confirm interactions within the casein chains and sesamol molecules with a bathochromic shift which suggests a predominant hydrophilic nature of such interactions. Differential scanning calorimetry thermograms showed that denaturation enthalpy tended to decrease as sesamol concentration increased, suggesting that sesamol molecules may be displacing the water molecules associated with the casein chains, reinforcing the idea of predominant hydrophilic interactions. Based on the results from encapsulation efficiency, it is estimated that about 7 g of casein micelles reformed from 2% (w/v) caseinate solutions with 2 mg/mL of added sesamol may provide the recommended daily dose and may be useful for the development of new functional food products.

The development of a nanodelivery system for different bioactives will allow the enrichment of foods and drinks to develop new functional products that will satisfy consumers’ demands. Additionally, the study of interactions between these molecules will allow us to understand how sesamol is being incorporated within the reformed micelles and how this process can even be improved.

Table of contents – Volume 83, Issue 9

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The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

2275
Issue Information ‐ TOC
| 2018
2277
Editorial
Foegeding, E. Allen | 2018
2278
Industrial Applications of Selected JFS Articles
| 2018
2280
Quercetin in Food: Possible Mechanisms of Its Effect on Memory
Babaei, Fatemeh / Mirzababaei, Mohammadreza / Nassiri‐Asl, Marjan | 2018
2288
Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil
Chew, Sook Chin / Tan, Chin Ping / Nyam, Kar Lin | 2018
2295
Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions
Santos Basurto, Manuel A. / Cardador Martínez, Anaberta / Castaño Tostado, Eduardo / Bah, Moustapha / Reynoso Camacho, Rosalía / Amaya Llano, Silvia L. | 2018
2305
The Influence of Ultrasound and Cultivar Selection on the Biocompounds and Physicochemical Characteristics of Dried Blueberry (Vaccinium corymbosum L.) Snacks
Celejewska, Karolina / Mieszczakowska‐Frąc, Monika / Konopacka, Dorota / Krupa, Tomasz | 2018
2317
Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave‐Assisted Pasteurization
González‐Monroy, Arnold David / Kaur Kataria, Tejinder / Olvera‐Cervantes, José Luis / Corona‐Chávez, Alonso / Ozuna, César / Rodríguez‐Hernández, Gabriela / Sosa‐Morales, María Elena | 2018
2324
Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High‐Pressure Processing
Jiranuntakul, Wittawat / Nakwiang, Nutcha / Berends, Pieter / Kasemsuwan, Tunyawat / Saetung, Thunyarat / Devahastin, Sakamon | 2018
2337
Diverse Profiles of Biofilm and Adhesion Genes in Staphylococcus Aureus Food Strains Isolated from Sushi and Sashimi
Puah, Suat Moi / Tan, Jin Ai Mary Anne / Chew, Ching Hoong / Chua, Kek Heng | 2018
2343
Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis
Chanadang, Sirichat / Chambers, Edgar IV / Kayanda, Rosemary / Alavi, Sajid / Msuya, Wences | 2018
2351
Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals
Alvarado‐Ramírez, Melissa / Santana‐Gálvez, Jesús / Santacruz, Arlette / Carranza‐Montealvo, Luis Diego / Ortega‐Hernández, Erika / Tirado‐Escobosa, Joaquín / Cisneros‐Zevallos, Luis / Jacobo‐Velázquez, Daniel A. | 2018
2362
Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage
Martín, María Paula / Grosso, Antonella Luciana / Nepote, Valeria / Grosso, Nelson Rubén | 2018
2369
Enhancing the Cancer Cell Growth Inhibitory Effects of Table Grape Anthocyanins
Grimes, Karnell L. / Stuart, Connor M. / McCarthy, Justin J. / Kaur, Baljinder / Cantu, Emilio J. / Forester, Sarah C. | 2018
2375
Novel Angiotensin‐Converting Enzyme Inhibitory Peptides Derived from Oncorhynchus mykiss Nebulin: Virtual Screening and In Silico Molecular Docking Study
Yu, Zhipeng / Fan, Yue / Zhao, Wenzhu / Ding, Long / Li, Jianrong / Liu, Jingbo | 2018
2384
Antiobesity Effects of Purple Perilla (Perilla frutescens var. acuta) on Adipocyte Differentiation and Mice Fed a High‐fat Diet
Thomas, Shalom Sara / Kim, Mina / Lee, Seung Je / Cha, Youn‐Soo | 2018
2394
Sensing of L‐Arginine by Gut‐Expressed Calcium Sensing Receptor Stimulates Gut Satiety Hormones Cholecystokinin and Glucose‐Dependent Insulinotropic Peptide Secretion in Pig Model
Wang, Chao / Kang, Cuicui / Xian, Yihan / Zhang, Mingyu / Chen, Xiaolin / Pei, Mingcai / Zhu, Weiyun / Hang, Suqin | 2018
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Cover Caption
| 2018
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