ArticleAntioxidants (Basel, Switzerland)2020
Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds (
Article in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 45 citations in OpenAlex.
- Continuous Electrospraying of Inhalable Biological Drug Products: Novel Formulation and Manufacturing Technology.Pharmaceutical research · 2026Article
- Encapsulation of Pomegranate Polyphenols in Plant-Based Proteins and Bioactivity of Resulting Microparticles.Foods (Basel, Switzerland) · 2026Article
- Impact of the Addition of Disaccharides on the Encapsulation of Chokeberry Polyphenols on Rice and Pea Proteins.Molecules (Basel, Switzerland) · 2026Article
- Antioxidant potential of microencapsulated bioactive extracts from durian fruit's pulp, seed, and peel as food additives.Frontiers in nutrition · 2026Article
- Bixin Beyond Colour: Expanding Therapeutic Horizons Through the Integration of Pharmacological Potential with Modern Drug Design and Delivery Strategies.Drug design, development and therapy · 2026Review
- Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry.Food chemistry: X · 2024Review
- Effect of the Structural Modification of Plant Proteins as Microencapsulating Agents of Bioactive Compounds from Annatto Seeds (Foods (Basel, Switzerland) · 2024Article
- Article
- Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice.Foods (Basel, Switzerland) · 2023Article
- Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry.Foods (Basel, Switzerland) · 2023Review
- Effect of the Concentration, pH, and CaFoods (Basel, Switzerland) · 2022Article
- Adsorption of Quercetin on Brown Rice and Almond Protein Matrices: Effect of Quercetin Concentration.Foods (Basel, Switzerland) · 2022Article
- Effect of Different Extraction Methods and Geographical Origins on the Total Phenolic Yield, Composition, and Antimicrobial Activity of Sugarcane Bagasse Extracts.Frontiers in nutrition · 2022Article
- Encapsulation of Cinnamic Acid on Plant-Based Proteins: Evaluation by HPLC, DSC and FTIR-ATR.Plants (Basel, Switzerland) · 2021Article
- Microencapsulation of Curcumin in Crosslinked Jelly Fig Pectin Using Vacuum Spray Drying Technique for Effective Drug Delivery.Polymers · 2021Article
- Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to assess the thermal stability of the bioactive compounds from annatto seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins, and sodium caseinate as carrying materials. The 10.0% aqueous dispersions of the different proteins (carriers) were prepared and mixed with the annatto seed extract. The dispersions were then extruded into a calcium chloride solution to induce the extract encapsulation. The capsules were characterized by encapsulation efficiency, particle size, infrared transmission spectroscopy, confocal microscopy, and scanning electron microscopy (SEM). The antioxidant and antimicrobial activities, the polyphenol compounds, and bixin content from the free and encapsulated extract were assessed once stored for 12 d at different temperatures (4 °C, 25 °C, and 65 °C). The results demonstrated the ability of the proteins to encapsulate the annatto extract with encapsulation efficiencies ranging from 58% to 80%, where the protein structure and amino acid content were the relevant factors to obtain high encapsulation efficiencies. The free extracts stored at 65 °C for 12 d experienced a degradation of bixin and polyphenol compounds, respectively. Conversely, the encapsulated extract had degradations from ~34.00% to ~4.05% for polyphenol compounds and ~20.0% for bixin, respectively. These proteins have a potential encapsulation capacity of annatto extract by ionic gelation.
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