Gharibzahedi Seyed Mohammad Taghi, George Saji, Greiner Ralf, Estevinho Berta N, Frutos Fernández María José, McClements David Julian, Roohinejad Shahin
Young Researchers and Elites Club, Lahijan Branch, Islamic Azad Univ., Lahijan, Iran.
Dept. of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, Macdonald Campus, McGill Univ., Ste-Anne de Bellevue, Quebec, Canada.
Compr Rev Food Sci Food Saf. 2018 Mar;17(2):274-289. doi: 10.1111/1541-4337.12324. Epub 2018 Jan 5.
Preparing stable protein-based microcapsules containing functional fatty acids and oils for food applications has been a big challenge. However, recent advances with transglutaminase (TGase) enzyme as an effective protein cross-linker could provide workable solutions for the encapsulation of omega-3 and omega-6 fatty acids without compromising their targeted release and their biological and physicochemical characteristics. The recent and available literature related to the microencapsulation techniques, physical and oxidative properties, and core retention and release mechanisms of TGase-crosslinked microcapsules entrapping edible oils were reviewed. The effects of factors involved in microencapsulation processes, on the efficiency and quality of the produced innovative microcapsules were also discussed and highlighted. A brief focus has been finally addressed to new insights and additional knowledge on micro- and nanoencapsulation of lipophilic food-grade ingredients by TGase-induced gelation. Two dominant microencapsulation methods for fish, vegetable, and essential oils by TGase-crosslinking are complex coacervation and emulsion-based spray drying. The developed spherical particles (<100 μm) with some wrinkles and smooth surfaces showed an excellent encapsulation efficiency and yield. A negligible release rate and a substantial retention level can result for different lipid-based cores covered by TGase-crosslinked proteins during the oral digestion and storage. A significant structural, thermal and oxidative stability for edible oils-loaded microcapsules in the presence of TGase can be also obtained.
制备用于食品应用的含有功能性脂肪酸和油脂的稳定蛋白质基微胶囊一直是一项巨大挑战。然而，最近将转谷氨酰胺酶（TGase）作为一种有效的蛋白质交联剂的进展，可为ω-3和ω-6脂肪酸的包封提供可行的解决方案，同时又不影响其靶向释放以及生物学和物理化学特性。本文综述了与TGase交联微胶囊的微囊化技术、物理和氧化特性以及核心保留和释放机制相关的最新文献。还讨论并强调了微囊化过程中涉及的因素对所生产的创新微胶囊的效率和质量的影响。最后简要关注了TGase诱导凝胶化对亲脂性食品级成分进行微囊化和纳米囊化的新见解和更多知识。通过TGase交联对鱼类、蔬菜和精油进行微囊化的两种主要方法是复凝聚和基于乳液的喷雾干燥。所制备的具有一些皱纹和光滑表面的球形颗粒（<100μm）显示出优异的包封效率和产率。在口服消化和储存期间，TGase交联蛋白覆盖的不同脂质基核心的释放速率可忽略不计，保留水平较高。在TGase存在下，负载食用油的微胶囊也可获得显著的结构、热和氧化稳定性。
