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Chrysanthou A, Bosch-Fortea M, Nadal C, Zarbakhsh A, Gautrot JE. Interfacial mechanics of β-casein and albumin mixed protein assemblies at liquid-liquid interfaces. J Colloid Interface Sci 2024; 674:379-391. [PMID: 38941932 DOI: 10.1016/j.jcis.2024.06.111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 06/03/2024] [Accepted: 06/14/2024] [Indexed: 06/30/2024]
Abstract
Protein emulsifiers play an important role in formulation science, from food product development to emerging applications in biotechnologies. The impact of mixed protein assemblies on surface composition and interfacial shear mechanics remains broadly unexplored, in comparison to the impact that formulation has on dilatational mechanics and surface tension or pressure. In this report, we use interfacial shear rheology to quantify the evolution of interfacial shear moduli as a function of composition in bovine serum albumin (BSA)/β-casein mixed assemblies. We present the pronounced difference in mechanics of these two protein, at oil interfaces, and observe the dominance of β-casein in regulating interfacial shear mechanics. This observation correlates well with the strong asymmetry of adsorption of these two proteins, characterised by fluorescence microscopy. Using neutron reflectometry and fluorescence recovery after photobleaching, we examine the architecture of corresponding protein assemblies and their surface diffusion, providing evidence for distinct morphologies, but surprisingly comparable diffusion profiles. Finally, we explore the impact of crosslinking and sequential protein adsorption on the interfacial shear mechanics of corresponding assemblies. Overall, this work indicates that, despite comparable surface densities, BSA and β-casein assemblies at liquid-liquid interfaces display almost 2 orders of magnitude difference in interfacial shear storage modulus and markedly different viscoelastic profiles. In addition, co-adsorption and sequential adsorption processes are found to further modulate interfacial shear mechanics. Beyond formulation science, the understanding of complex mixed protein assemblies and mechanics may have implications for the stability of emulsions and may underpin changes in the mechanical strength of corresponding interfaces, for example in tissue culture or in physiological conditions.
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Affiliation(s)
- Alexandra Chrysanthou
- School of Engineering and Materials Science, Queen Mary University of London, Mile End Road, London E1 4NS, United Kingdom
| | - Minerva Bosch-Fortea
- School of Engineering and Materials Science, Queen Mary University of London, Mile End Road, London E1 4NS, United Kingdom
| | - Clemence Nadal
- School of Engineering and Materials Science, Queen Mary University of London, Mile End Road, London E1 4NS, United Kingdom
| | - Ali Zarbakhsh
- School of Physical and Chemical Sciences, Department of Chemistry, Queen Mary University of London, Mile End Road, E1 4NS London, United Kingdom
| | - Julien E Gautrot
- School of Engineering and Materials Science, Queen Mary University of London, Mile End Road, London E1 4NS, United Kingdom.
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2
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Banerjee A, Hosie W, Terso Ventura AC, Razmkhah K, Bautista J, Beyene A, Binder J, Trant JF. Rational Design, Synthesis, and Characterization of a Solid Δ9-Tetrahydrocannabinol Nanoformulation Suitable for "Microdosing" Applications. Cannabis Cannabinoid Res 2024; 9:e1410-e1422. [PMID: 37579068 DOI: 10.1089/can.2023.0084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/16/2023] Open
Abstract
Background: This article highlights the formulation of a solid Δ9-tetrahydrocannabinol (THC)-loaded ingestible prepared from pure THC distillate. Methods: A THC-containing ethanol-assisted cannabinoid nanoemulsion (EACNE) was created using a solvent displacement technique. Subsequently, the EACNE was converted to a solid powdery material while still retaining its THC potency, a format uniquely suited for "microdosing" applications. Results: EACNE had an average lipid droplet size of ∼190 nm, with a polydispersity index of 0.15, and an average droplet ζ potential of -49±10 mV. The nanoemulsion (NE) was colloidally stable for at least 6 weeks, with no meaningful change in cannabinoid potency over the experimental period, as determined by high-performance liquid chromatography analysis. The EACNE remained stable when subjected to physical stresses such as heat, freeze/thaw cycles, carbonation, dilution to beverage concentrations, high sucrose concentrations, and a pH range between 5 and 8. The microencapsulated EACNE demonstrated limited free-flowing behavior but was freely redispersible in water without any visible phase separation. Conclusions: We report the design, creation, and characterization of a THC NE generated without the use of specialized equipment, such as a microfluidizer or a high-pressure homogenizer. This emulsion could readily be converted to a water-redispersible powder. This embodiment is particularly suited for THC "microdosing," a practice that might decouple the health benefits of THC from its psychotropic effects.
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Affiliation(s)
- Abhinandan Banerjee
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - William Hosie
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Ana Carolina Terso Ventura
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
- Department of Pharmacy, Universidade Estadual de Ponta Grossa, Parana, Brazil
| | - Kasra Razmkhah
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Joseph Bautista
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Afeson Beyene
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Justin Binder
- Peak Processing Solutions, Tecumseh, Ontario, Canada
| | - John F Trant
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
- WeSpark Health Institute, Windsor, Ontario, Canada
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3
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Liu D, Chen X, Yi Z, Tong Q, Ma L, Tan Y, Cao X, Li X. pH-Responsive Carrier-Free Polyphenol Nanoparticles Assembled by Oxidative Polymerization with Enhanced Stability and Antioxidant Activity for Improved Bioaccessibility. ACS APPLIED BIO MATERIALS 2024; 7:1763-1777. [PMID: 38377541 DOI: 10.1021/acsabm.3c01178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Encapsulation of plant polyphenols with micro-/nano-carriers for enhanced bioavailability has been well documented, but the preparation of these carriers and subsequent loading of polyphenols is a multiple process, which is generally complicated with potentially unexpected negative effects on the bioactivity of the polyphenols. Here, we reported a convenient method to assemble carrier-free polyphenol nanoparticles (NPs) based on oxidative coupling polymerization. The effectiveness was assessed with five different polyphenols including pyrocatechol (PY), catechin (CA), epigallocatechin gallate (EGCG), tannic acid (TA), and proanthocyanidin (PC). The structural characteristics of these assembled nanoparticles (PY NPs, CA NPs, EG NPs, TA NPs, and PC NPs) were systematically analyzed with dynamic light scattering (DLS), transmission electron microscopy (TEM), UV-visible spectroscopy, and Fourier transform infrared spectroscopy (FTIR). All NPs were colloidally stable with varying NaCl concentrations from 0 to 300 mM, were acid-resistant and alkali-intolerant, and were suitable for oral administration. An array of antioxidant assays further confirmed the superior antioxidant capabilities of NPs over Trolox and polyphenol monomers, indicating that the oxidative polymerization of polyphenols did not compromise the polyphenol activity of NPs. The in vitro simulated digestion studies validated that these responsive NPs were actually gastrointestinal pH-responsive and applicable to the gastrointestinal physiological environment. The bioaccessibility assessments by using a static in vitro digestion model revealed that better results were achieved with NPs than polyphenol monomers, with TA NPs showing about 1.5-fold higher bioaccessibility than other polyphenol nanoparticles. The present study with five polyphenols demonstrated that the oxidative polymerization of polyphenols provides an effective platform to assemble various carrier-free NPs with enhanced antioxidant activity, favorable stability, and improved bioaccessibility, which could be used promisingly as a functional food ingredient in food matrices or as oral drug delivery candidates for helping to manage human health or treating various gastrointestinal disorders in both the pharmaceutical and nutritional fields.
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Affiliation(s)
- Danni Liu
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China
- College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Xiangyu Chen
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China
- College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Zeng Yi
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China
- College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Qiulan Tong
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China
- College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Lei Ma
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China
- College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Yunfei Tan
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China
- College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Xiaoyu Cao
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China
- College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Xudong Li
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China
- College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
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Nieto G, Martínez-Zamora L, Peñalver R, Marín-Iniesta F, Taboada-Rodríguez A, López-Gómez A, Martínez-Hernández GB. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry. Foods 2023; 13:47. [PMID: 38201075 PMCID: PMC10778451 DOI: 10.3390/foods13010047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/11/2023] [Accepted: 12/17/2023] [Indexed: 01/12/2024] Open
Abstract
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.
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Affiliation(s)
- Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Lorena Martínez-Zamora
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Rocío Peñalver
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Fulgencio Marín-Iniesta
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Amaury Taboada-Rodríguez
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
- Agrosingularity, Calle Pintor Aurelio Pérez 12, 30006 Murcia, Spain
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
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Liang L, Liu Y, Zhu J, Wen C, Liu X, Zhang J, Li Y, Liu G, Xu X. Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15305-15318. [PMID: 37815121 DOI: 10.1021/acs.jafc.3c04770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
The emulsifying performance of glycerophospholipids alone is inferior to proteins, etc., while the sphingomyelin (SM) and cholesterol (Chol) naturally existing in biological membranes could interact with glycerophospholipids to influence the polar lipid arrangement. Inspired by the natural membranes, the effect of SM and Chol on the physicochemical stability of soy phospholipid (SPL)-stabilized emulsions during storage or under environmental stresses was determined. The results indicated that the addition of SM and/or Chol could improve the storage stability of the emulsions and protective effect on lutein significantly (p < 0.05). Except for UV irradiation, the addition of Chol significantly improved the stability of the emulsions against acid, salt, and heat. The strong intermolecular hydrogen bonds and condensed assembly formed by SM and Chol contributed to the best stability of SPL + SM + Chol-stabilized emulsions. The results gave insight into improving the emulsifying properties of glycerophospholipids with SM and Chol.
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Affiliation(s)
- Li Liang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Yu Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Junlong Zhu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Xiaofang Liu
- College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
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6
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Bravo-Núñez Á, Golding M, Gómez M, Matia-Merino L. Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification. Foods 2023; 12:3721. [PMID: 37893614 PMCID: PMC10606844 DOI: 10.3390/foods12203721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/01/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
Despite the broad research available in the literature dealing with garlic health benefits, little information is found regarding the functional properties of garlic components. The aim of this study was to evaluate the emulsification properties of garlic water-soluble compounds (GWSC), encompassing proteins, saponins, and carbohydrates, after heat treatment (10 min at 95 °C) or pH adjustments (2.5, 3.5, and 7.8). After the various treatments, the extracts were used as such or filtrated (0.45 µm), and 10% soybean oil-in-water emulsions were prepared using low (0.48%) or high (6.55% wt/wt) extract concentrations. Results showed that whereas at low GWSC concentrations, both heating and acidifying resulted in the formation of bigger oil droplet sizes (i.e., from d32 = 0.36 µm using unmodified extract to d32 = 7-22 µm at pH 2.5 with or without extract filtration), the effects were opposite at the highest GWSC concentration. In the latter, heat treatment clearly reduced the droplet size as observed from the micrographs as well as the degree of creaming, though the occurrence of depletion and/or bridging flocculation was still strong. The acidification of the extract at this high GWSC concentration significantly reduced the droplet size, as observed from the micrographs; however, a strong flocculation was observed. Removal of protein aggregates, and possibly also saponin micelles, from the extract resulted in an obvious increase in emulsion droplet size. This research brings valuable insights on this study and utilisation of novel natural food emulsifiers from plant sources.
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Affiliation(s)
- Ángela Bravo-Núñez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain; (Á.B.-N.); (M.G.)
| | - Matt Golding
- School of Food and Advanced Technology, Massey University, Palmerston North 11222, New Zealand;
| | - Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain; (Á.B.-N.); (M.G.)
| | - Lara Matia-Merino
- School of Food and Advanced Technology, Massey University, Palmerston North 11222, New Zealand;
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7
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Mushtaq A, Mohd Wani S, Malik A, Gull A, Ramniwas S, Ahmad Nayik G, Ercisli S, Alina Marc R, Ullah R, Bari A. Recent insights into Nanoemulsions: Their preparation, properties and applications. Food Chem X 2023; 18:100684. [PMID: 37131847 PMCID: PMC10149285 DOI: 10.1016/j.fochx.2023.100684] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 05/04/2023] Open
Abstract
The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edge methods that can maintain the quality of fruits and vegetables without the use of preservatives. Emulsion based coating approach has been regarded as a viable way to extend the shelf life of fresh produce. New opportunities are being created in a number of industries, (medicines, cosmetics and food) because of new advancements in the developing field of nanoemulsions. Nanoemulsion based methods are efficient for encapsulating the active ingredients including antioxidants, lipids, vitamins and antimicrobial agents owing to the small droplet size, stability and improved biological activity. This review provides an overview of recent developments in preserving the quality and safety of fresh-cut fruits & vegetables with nanoemulsion as a carrier of functional compounds (antimicrobial agents, antibrowning/antioxidants and texture enhancers). In addition, material and methods used for fabrication of the nanoemulsion is also described in this review. In addition, material and methods used for fabrication, of the nanoemulsion is also present.
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Affiliation(s)
- Abeeda Mushtaq
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India
- Corresponding authors.
| | - A.R. Malik
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
- Corresponding authors.
| | - Amir Gull
- Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, J&K, India
- Corresponding authors.
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Romina Alina Marc
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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Fu DW, Li JJ, Dai DM, Zhou DY, Zhu BW, Song L. Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oil. Food Chem 2023; 428:136765. [PMID: 37423109 DOI: 10.1016/j.foodchem.2023.136765] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/17/2023] [Accepted: 06/28/2023] [Indexed: 07/11/2023]
Abstract
High internal phase emulsions (HIPEs) have emerged as a promising structured oil system in food industry. This study developed self-emulsifying HIPEs (SHIPEs) using Antarctic krill oil (KO) with endogenous phospholipids as surfactant and algae oil as a diluent. The influence of phospholipids self-assembly on SHIPEs formation was investigated by evaluating the microstructures, particle size, rheological properties, and water distribution. Results demonstrated that the concentration and self-assembly behavior of phospholipids dominated the SHIPEs formation. Optimized SHIPEs with desirable gel properties contained 10 wt% krill oil in the oil phase at an 80 wt% oil phase level. Furthermore, these SHIPEs exhibited excellent performance in 3D printing applications. Hydrated phospholipids formed lamellar network at the oil-water interface, enhancing gel strength by crosslinking oil droplets. These findings shed light on the self-assembly of phospholipids during HIPEs formation and highlight the potential phospholipids-rich marine lipids in SHIPEs for functional food products development.
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Affiliation(s)
- Dong-Wen Fu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Jing-Jing Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Dong-Mei Dai
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, China.
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9
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Clavijo-Romero A, Moyano-Molano M, Bauer Estrada K, Pachón-Rojas LV, Quintanilla-Carvajal MX. Evaluation of the Survival of Lactobacillus fermentum K73 during the Production of High-Oleic Palm Oil Macroemulsion Powders Using Rotor-Stator Homogenizer and Spray-Drying Technique. Microorganisms 2023; 11:1490. [PMID: 37374991 DOI: 10.3390/microorganisms11061490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/17/2023] [Accepted: 05/23/2023] [Indexed: 06/29/2023] Open
Abstract
This study aimed to evaluate the survival of the probiotic Lactobacillus fermentum when it is encapsulated in powdered macroemulsions to develop a probiotic product with low water activity. For this purpose, the effect of the rotational speed of the rotor-stator and the spray-drying process was assessed on the microorganism survival and physical properties of probiotic high-oleic palm oil (HOPO) emulsions and powders. Two Box-Behnken experimental designs were carried out: in the first one, for the effect of the macro emulsification process, the numerical factors were the amount of HOPO, the velocity of the rotor-stator, and time, while the factors for the second one, the drying process, were the amount of HOPO, inoculum, and the inlet temperature. It was found that the droplet size (ADS) and polydispersity index (PdI) were influenced by HOPO concentration and time, ζ-potential by HOPO concentration and velocity, and creaming index (CI) by speed and time of homogenization. Additionally, HOPO concentration affected bacterial survival; the viability was between 78-99% after emulsion preparation and 83-107% after seven days. The spray-drying process showed a similar viable cell count before and after the drying process, a reduction between 0.04 and 0.8 Log10 CFUg-1; the moisture varied between 2.4% and 3.7%, values highly acceptable for probiotic products. We concluded that encapsulation of L. fermentum in powdered macroemulsions at the conditions studied is effective in obtaining a functional food from HOPO with optimal physical and probiotic properties according to national legislation (>106 CFU mL-1 or g-1).
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Affiliation(s)
- Angélica Clavijo-Romero
- Engineering Department, Universidad de la Sabana, Km 7 vía Autopista Norte, Chía 250001, Colombia
| | - Miguel Moyano-Molano
- Engineering Department, Universidad de la Sabana, Km 7 vía Autopista Norte, Chía 250001, Colombia
| | - Katherine Bauer Estrada
- Engineering Department, Universidad de la Sabana, Km 7 vía Autopista Norte, Chía 250001, Colombia
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10
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Reis SF, Fernandes PAR, Martins VJ, Gonçalves S, Ferreira LP, Gaspar VM, Figueira D, Castelo-Branco D, Mano JF, Coimbra MA, Coelho E. Brewer's Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation. Molecules 2023; 28:3540. [PMID: 37110775 PMCID: PMC10146781 DOI: 10.3390/molecules28083540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/06/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Brewer's spent yeast (BSY) mannoproteins have been reported to possess thickening and emulsifying properties. The commercial interest in yeast mannoproteins might be boosted considering the consolidation of their properties supported by structure/function relationships. This work aimed to attest the use of extracted BSY mannoproteins as a clean label and vegan source of ingredients for the replacement of food additives and protein from animal sources. To achieve this, structure/function relationships were performed by isolating polysaccharides with distinct structural features from BSY, either by using alkaline extraction (mild treatment) or subcritical water extraction (SWE) using microwave technology (hard treatment), and assessment of their emulsifying properties. Alkaline extractions solubilized mostly highly branched mannoproteins (N-linked type; 75%) and glycogen (25%), while SWE solubilized mannoproteins with short mannan chains (O-linked type; 55%) and (1→4)- and (β1→3)-linked glucans, 33 and 12%, respectively. Extracts with high protein content yielded the most stable emulsions obtained by hand shaking, while the extracts composed of short chain mannans and β-glucans yielded the best emulsions by using ultraturrax stirring. β-Glucans and O-linked mannoproteins were found to contribute to emulsion stability by preventing Ostwald ripening. When applied in mayonnaise model emulsions, BSY extracts presented higher stability and yet similar texture properties as the reference emulsifiers. When used in a mayonnaise formulation, the BSY extracts were also able to replace egg yolk and modified starch (E1422) at 1/3 of their concentration. This shows that BSY alkali soluble mannoproteins and subcritical water extracted β-glucans can be used as replacers of animal protein and additives in sauces.
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Affiliation(s)
- Sofia F. Reis
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (S.F.R.); (P.A.R.F.); (V.J.M.); (S.G.); (M.A.C.)
| | - Pedro A. R. Fernandes
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (S.F.R.); (P.A.R.F.); (V.J.M.); (S.G.); (M.A.C.)
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (L.P.F.); (V.M.G.); (J.F.M.)
| | - Vítor J. Martins
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (S.F.R.); (P.A.R.F.); (V.J.M.); (S.G.); (M.A.C.)
| | - Sara Gonçalves
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (S.F.R.); (P.A.R.F.); (V.J.M.); (S.G.); (M.A.C.)
| | - Luís P. Ferreira
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (L.P.F.); (V.M.G.); (J.F.M.)
| | - Vítor M. Gaspar
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (L.P.F.); (V.M.G.); (J.F.M.)
| | - Diogo Figueira
- Mendes Gonçalves SA, Zona Industrial, Lote 6, 2154-909 Golegã, Portugal; (D.F.); (D.C.-B.)
| | - Diogo Castelo-Branco
- Mendes Gonçalves SA, Zona Industrial, Lote 6, 2154-909 Golegã, Portugal; (D.F.); (D.C.-B.)
| | - João F. Mano
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (L.P.F.); (V.M.G.); (J.F.M.)
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (S.F.R.); (P.A.R.F.); (V.J.M.); (S.G.); (M.A.C.)
| | - Elisabete Coelho
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (S.F.R.); (P.A.R.F.); (V.J.M.); (S.G.); (M.A.C.)
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11
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Chuesiang P, Kim JT, Shin GH. Observation of curcumin-encapsulated Pickering emulsion stabilized by cellulose nanocrystals-whey protein isolate (CNCs-WPI) complex under in vitro lipid digestion through INFOGEST model. Int J Biol Macromol 2023; 234:123679. [PMID: 36801227 DOI: 10.1016/j.ijbiomac.2023.123679] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 02/01/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
Curcumin-encapsulated Pickering emulsion (Cur-PE) was successfully prepared using cellulose nanocrystals (CNCs)-whey protein isolate (WPI) complex as a stabilizer to control the size and stability of the Cur-PE. Firstly, needle-like CNCs were prepared by acid hydrolysis, and the mean particle size, polydispersity index (PDI), zeta potential, and aspect ratio of the CNCs were 100.7 nm, 0.32, -43.6 mV, and 20.8, respectively. The Cur-PE-C0.5W0.1, prepared with 0.5 wt% CNCs and 0.1 wt% WPI at pH 2, had a mean droplet size of 230.0 nm, PDI of 0.275, and zeta potential of +53.5 mV. The Cur-PE-C0.5W0.1 prepared at pH 2 exhibited the highest stability during storage for 14 days. FE-SEM revealed that the droplets of the Cur-PE-C0.5W0.1 prepared at pH 2 were spherical and fully covered by CNCs. The adsorption of CNCs at the oil-water interface increases the encapsulation efficiency (89.4 %) of curcumin in the Cur-PE-C0.5W0.1 and protects curcumin from pepsin digestion in the gastric phase. However, the Cur-PE-C0.5W0.1 was sensitive to release curcumin in the intestine phase. The CNCs-WPI complex developed in this study could serve as a promising stabilizer to make Pickering emulsions stable at pH 2 for the encapsulation and delivery of curcumin to the expected target area.
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Affiliation(s)
- Piyanan Chuesiang
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea.
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12
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Teixé-Roig J, Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources. Foods 2023; 12:foods12071502. [PMID: 37048323 PMCID: PMC10094036 DOI: 10.3390/foods12071502] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
In recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.
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Affiliation(s)
- Júlia Teixé-Roig
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
| | - Gemma Oms-Oliu
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
| | | | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
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13
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Jurišić Dukovski B, Ljubica J, Kocbek P, Safundžić Kučuk M, Krtalić I, Hafner A, Pepić I, Lovrić J. Towards the development of a biorelevant in vitro method for the prediction of nanoemulsion stability on the ocular surface. Int J Pharm 2023; 633:122622. [PMID: 36669582 DOI: 10.1016/j.ijpharm.2023.122622] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 01/13/2023] [Accepted: 01/14/2023] [Indexed: 01/19/2023]
Abstract
Ophthalmic oil-in-water nanoemulsions (NEs) are a complex technological platform, representing an advancement in the treatment of dry eye disease. In addition to enabling the incorporation of poorly soluble active pharmaceutical ingredients (APIs), NEs provide prolonged residence time of APIs and other formulation components and consequent replenishment and stabilization of the compromised tear film. Ophthalmic NEs have been on the market for over 20 years, but considering their complexity, as well as the complex nature of the ocular surface, they are still a poorly understood advanced dosage form. The objective of this study was to develop a biorelevant in vitro method that would be able to predict the behavior of ophthalmic NEs after application. With that goal, NE formulations differing in critical material attributes and critical formulation variables were employed and subjected to simulated tear turnover and blinking. By gradually increasing the complexity of the in vitro method, we were able to detect key parameters influencing NE stability. The undertaken study presents a step forward in the development of in vitro tools that are fundamental to the reliable, cost and time-effective development of innovative and generic topical ophthalmic NEs.
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Affiliation(s)
- Bisera Jurišić Dukovski
- University of Zagreb Faculty of Pharmacy and Biochemistry, Ante Kovačića 1, 10000 Zagreb, Croatia
| | - Josip Ljubica
- University of Zagreb Faculty of Pharmacy and Biochemistry, Ante Kovačića 1, 10000 Zagreb, Croatia
| | - Petra Kocbek
- University of Ljubljana, Faculty of Pharmacy, Aškerčeva cesta 7, 1000 Ljubljana, Slovenia
| | | | - Iva Krtalić
- R&D, PLIVA Croatia Ltd, TEVA Group Member, Prilaz baruna Filipovića 25, 1000 Zagreb, Croatia
| | - Anita Hafner
- University of Zagreb Faculty of Pharmacy and Biochemistry, Ante Kovačića 1, 10000 Zagreb, Croatia
| | - Ivan Pepić
- University of Zagreb Faculty of Pharmacy and Biochemistry, Ante Kovačića 1, 10000 Zagreb, Croatia
| | - Jasmina Lovrić
- University of Zagreb Faculty of Pharmacy and Biochemistry, Ante Kovačića 1, 10000 Zagreb, Croatia.
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14
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Badve M, Humbare T. Foaming and emulsifying properties of saponin glycosides: a natural non-ionic surfactant. PROCEEDINGS OF THE INDIAN NATIONAL SCIENCE ACADEMY 2023. [DOI: 10.1007/s43538-023-00151-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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15
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Sun S, Zhang C, Li S, Yan H, Zou H, Yu C. Improving emulsifying properties using mixed natural emulsifiers: Tea saponin and golden pompano protein. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2022.130311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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16
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Teixé-Roig J, Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers. Int J Mol Sci 2022; 24:ijms24010498. [PMID: 36613938 PMCID: PMC9820608 DOI: 10.3390/ijms24010498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Curcumin presents interesting biological activities but low chemical stability, so it has been incorporated into different emulsion-based systems in order to increase its bioaccessibility. Many strategies are being investigated to increase the stability of these systems. Among them, the use of polysaccharides has been seen to highly improve the emulsion stability but also to modulate their digestibility and the release of the encapsulated compounds. However, the effect of these polysaccharides on nanoemulsions depends on the presence of other components. Then, this work aimed to study the effect of alginate addition at different concentrations (0-1.5%) on the gastrointestinal fate and stability of curcumin-loaded nanoemulsions formulated using soybean lecithin or whey protein as emulsifiers. Results showed that, in the absence of polysaccharides, whey protein was more effective than lecithin in preventing curcumin degradation during digestion and its use also provided greater lipid digestibility and higher curcumin bioaccessibility. The addition of alginate, especially at ≥1%, greatly prevented curcumin degradation during digestion up to 23% and improved the stability of nanoemulsions over time. However, it reduced lipid digestibility and curcumin bioaccessibility. Our results provide relevant information on the use of alginate on different emulsifier-based nanoemulsions to act as carriers of curcumin.
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17
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Ribeiro CM, Souza M, Pelegrini BL, Palacios RS, Lima SM, Sato F, Bento AC, Baesso ML, Lima MMS. Ex vivo UV-vis and FTIR photoacoustic spectroscopy of natural nanoemulsions from cellulose nanocrystals and saponins topically applied into the skin: Diffusion rates and physicochemical evaluation. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY. B, BIOLOGY 2022; 236:112587. [PMID: 36283255 DOI: 10.1016/j.jphotobiol.2022.112587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 09/29/2022] [Accepted: 10/13/2022] [Indexed: 12/15/2022]
Abstract
Nanoemulsions are increasingly gaining importance in the development of topically applied medicine and cosmetic products because their small droplets favor the penetration rates of active compounds into the body. In this scenario, the measurements of their diffusion rates as well as eventual physicochemical changes in the target tissues are of utmost importance. It is also recognized that the use of natural surfactants can avoid allergic reactions as frequently observed for synthetic products. The natural saponins extracted from Sapindus Saponaria have the property of forming foam and are exploited as biocompatible and biodegradable, while cellulose nanocrystals are known to increase the stability of a formulation avoiding the coalescence of drops at the interface. Therefore, nanoemulsions combining natural saponins and cellulose nanocrystals are promising systems that may facilitate greater diffusion rates of molecules into the skin, being candidates to substitute synthetic formulations. This study applied the Photoacoustic Spectroscopy technique to measure the diffusion rates and the physicochemical properties of nanoemulsified formulations containing saponins and cellulose nanocrystals topically applied to the skin. The ex vivo study combined the first-time photoacoustic measurements performed in both ultraviolet-visible and mid-infrared spectral regions. The toxicity of these formulations in L929 cells was also evaluated. The results showed that the formulations were able to propagate throughout the skin to a depth of approximately 756 μm, reaching the dermal side. The non-observation of absorbing band shifting or new bands in the FTIR spectra suggests that there were no structural changes in the skin as well as in the formulations after the nanoemulsions administration. The cytotoxicity results showed that the increase of cellulose nanocrystals concentration decreased cellular toxicity. In conclusion, the results demonstrated the advantage of combining photoacoustic methods in the ultraviolet-visible and mid-infrared spectral regions to analyze drug diffusion and interaction with the skin tissues. Both methods complement each other, allowing the confirmation of the nanoemulsion diffusion through the skin and also suggesting there were no detectable physicochemical changes in the tissues. Formulations stabilized with saponins and cellulose nanocrystals showed great potential for the development of topically administered cosmetics and drugs.
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Affiliation(s)
- C M Ribeiro
- Departamento de Farmácia, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - M Souza
- Departamento de Física, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - B L Pelegrini
- Departamento de Farmácia, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - R S Palacios
- Departamento de Física, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - S M Lima
- Centro de Estudos em Recursos Naturais- CERNA, Universidade Estadual de Mato Grosso do Sul-UEMS, 351, Dourados, MS, Brazil
| | - F Sato
- Departamento de Física, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - A C Bento
- Departamento de Física, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - M L Baesso
- Departamento de Física, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil.
| | - M M S Lima
- Departamento de Farmácia, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil.
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18
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Zhang Y, Chen L, Huang J, Yang A, Wang J, Xie M, Liu Y, Liu Z, Xiao H, Min H, Hu C, Xiong R, Huang C. Biomass-based indole derived composited with cotton cellulose fiber integrated as sensitive fluorescence platform for NH 3 detection and monitoring of seafood spoilage. Int J Biol Macromol 2022; 221:994-1001. [PMID: 36113596 DOI: 10.1016/j.ijbiomac.2022.09.095] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/07/2022] [Accepted: 09/10/2022] [Indexed: 01/13/2023]
Abstract
Herein, an indole-derived water-soluble fluorescence nanomaterial and biomass-based cellulose filter paper integrated as solid-state fluorescence platform (H2-FP) for seafood spoilage detection was prepared. H2 exhibits high fluorescence stability and good biocompatibility with green beans, onion tissues, blood and zebrafish, which proving that H2 has a wide range of application scenarios. Further, H2-FP with effective, solid-state fluorescence, portable, and reusable characteristics is nanoengineered for NH3 quantitative and qualitative detection (DOL = 2.6 ppm). Then, H2-FP has been successfully used to monitor NH3 release in the seafood spoilage process at various storage time (4 °C and 25 °C). More importantly, fluorescence color of H2-FP is integrated smartphone are converted to digital values through RGB channels and successfully used to visualize semi-quantitative recognition of NH3. This sensing fluorescence platform integrated with smartphone furnishes an effective fabrication strategy and broad prospects for explore various biomass-based materials for sensing NH3 change in biological and environmental samples.
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Affiliation(s)
- Yingying Zhang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China
| | - Long Chen
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China
| | - Jianhua Huang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China
| | - Anquan Yang
- Zhejiang OSM Group Co., Ltd., Huzhou 313000, China
| | - Jing Wang
- Zhejiang OSM Group Co., Ltd., Huzhou 313000, China
| | - Min Xie
- Zhejiang OSM Group Co., Ltd., Huzhou 313000, China
| | - Yuqian Liu
- College of Light Industry and Food Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China
| | - Zhulan Liu
- College of Light Industry and Food Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B5A3, Canada
| | - Huihua Min
- Electron Microscope Laboratory, Nanjing Forestry University, Nanjing 210037, China
| | - Chenyao Hu
- Electron Microscope Laboratory, Nanjing Forestry University, Nanjing 210037, China
| | - Ranhua Xiong
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China.
| | - Chaobo Huang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China.
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19
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Sahin SS, Akpinar AN, Gumus‐Bonacina CE. Formation and physical stability of hazelnut oil nanoemulsions: Comparison of a synthetic surfactant and a natural emulsifier. J SURFACTANTS DETERG 2022. [DOI: 10.1002/jsde.12621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Selvi Secil Sahin
- Department of Food Engineering Ankara University Ankara Turkey
- Department of Food Science and Nutrition University of Leeds Leeds UK
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20
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Comparison between Quinoa and Quillaja saponins in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6030043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Saponins from Quillaja saponaria and Chenopodium quinoa were evaluated as natural emulsifiers in the formation of astaxanthin enriched canola oil emulsions. The aim of this study was to define the processing conditions for developing emulsions and to evaluate their physical stability against environmental conditions: pH (2–10), temperature (20–50 °C), ionic strength (0–500 mM NaCl), and storage (35 days at 25 °C), as well as their performance in an in vitro digestion model. The emulsions were characterized, evaluating their mean particle size, polydispersity index (PDI), and zeta potential. Oil-in-water (O/W) emulsions were effectively produced using 1% oil phase and 1% emulsifier (saponins). Emulsions were stable over a wide range of pH values (4–10), but exhibited particle aggregation at lower pH, salt conditions, and high temperatures. The emulsion stability index (ESI) remained above 80% after 35 days of storage. The results of our study suggest that saponins can be an effective alternative to synthetic emulsifiers.
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21
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Mehmood T, Ahmed A, Ahmad Z, Javed MS, Sharif HR, Shah FUH, Imran M, Abdelgawad MA, Murtaza S. Physicochemical Characteristics of Mixed Surfactant-Stabilized l-Ascorbic Acid Nanoemulsions during Storage. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:9500-9506. [PMID: 35900875 DOI: 10.1021/acs.langmuir.2c00650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The incorporation of l-ascorbic acid into food products is challenging for food industries due to its chemical instability. This study was conducted to develop a nanoemulsion-based effective colloidal system for the incorporation of l-ascorbic acid (LAA) in functional food products. l-ascorbic acid was encapsulated in nanoemulsions prepared through high-pressure homogenization. The physicochemical characteristics of mixed-surfactant-based LAA nanoemulsions were investigated during storage at different temperatures. The droplet size of LAA nanoemulsions after one month of storage varied in the range of 121.36-150.15 and 121.36-138.25 nm at 25 and 4 °C, respectively. These nanoemulsions remained stable against processing conditions such as heat treatments (10-70 °C), different salt concentrations (40-320 mM), change in pH (3-9), and four freeze-thaw cycles. The temperature and storage intervals have a significant (p < 0.05) effect on the retention of LAA in nanoemulsion-based delivery systems. The findings of this research work have important implications in the designing and preparation of an effective encapsulation system for the inclusion of l-ascorbic acid into functional food products.
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Affiliation(s)
- Tahir Mehmood
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Anwaar Ahmed
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Zulfiqar Ahmad
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Muhammad Sameem Javed
- Institute of Food Science and Nutrition, Bahauddin Zakria University, Multan 60800, Pakistan
| | - Hafiz Rizwan Sharif
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, Pakistan
- Department of Diet and Nutritional Sciences, The University of Chenab, Gujrat 50700, Pakistan
| | - Faiz-Ul-Hassan Shah
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Muhammad Imran
- Department of Food Science and Technology, University of Narowal, Narowal 51600, Pakistan
- Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Mohamed A Abdelgawad
- Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka 72341, Saudi Arabia
| | - Shamas Murtaza
- Department of Food Science and Technology, MNS University of Agriculture, Multan 60000, Pakistan
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22
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Schreiner T, Dias MM, Barreiro MF, Pinho SP. Saponins as Natural Emulsifiers for Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6573-6590. [PMID: 35621387 PMCID: PMC9776534 DOI: 10.1021/acs.jafc.1c07893] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The awareness of sustainability approaches has focused attention on replacing synthetic emulsifiers with natural alternatives when formulating nanoemulsions. In this context, a comprehensive review of the different types of saponins being successfully used to form and stabilize nanoemulsions is presented, highlighting the most common natural sources and biosynthetic routes. Processes for their extraction and purification are also reviewed altogether with the recent advances for their characterization. Concerning the preparation of the nanoemulsions containing saponins, the focus has been initially given to screening methods, lipid phase used, and production procedures, but their characterization and delivery systems explored are also discussed. Most experimental outcomes showed that the saponins present high performance, but the challenges associated with the saponins' broader application, mainly the standardization for industrial use, are identified. Future perspectives report, among others, the emerging biotechnological processes and the use of byproducts in a circular economy context.
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Affiliation(s)
- Tatiana
B. Schreiner
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
- LSRE-LCM
- Laboratory of Separation and Reaction Engineering – Laboratory
of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Madalena M. Dias
- LSRE-LCM
- Laboratory of Separation and Reaction Engineering – Laboratory
of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Maria Filomena Barreiro
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
| | - Simão P. Pinho
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
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23
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Ozogul Y, Karsli GT, Durmuş M, Yazgan H, Oztop HM, McClements DJ, Ozogul F. Recent developments in industrial applications of nanoemulsions. Adv Colloid Interface Sci 2022; 304:102685. [PMID: 35504214 DOI: 10.1016/j.cis.2022.102685] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 02/07/2023]
Abstract
Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-life, and functional performance of commercial products. Nanoemulsions are thermodynamically unstable colloidal dispersions that consist of at least two immiscible liquids (typically oil and water), as well as various stabilizers (including emulsifiers, texture modifiers, ripening inhibitors, and weighting agents). They have unique properties that make them particularly suitable for some applications, including their small droplet size, high surface area, good physical stability, rapid digestibility, and high bioavailability. This article reviews recent developments in the formulation, fabrication, functional performance, and gastrointestinal fate of nanoemulsions suitable for use in the pharmaceutical, cosmetic, nutraceutical, and food industries, as well as providing an overview of regulatory and health concerns. Nanoemulsion-based delivery systems can enhance the water-dispersibility, stability, and bioavailability of hydrophobic bioactive compounds. Nevertheless, they must be carefully formulated to obtain the required functional attributes. In particular, the concentration, size, charge, and physical properties of the nano-droplets must be taken into consideration for each specific application. Before launching a nanoscale product onto the market, determination of physicochemical characteristics of nanoparticles and their potential health and environmental risks should be evaluated. In addition, legal, consumer, and economic factors must also be considered when creating these systems.
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Affiliation(s)
- Yesim Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey.
| | | | - Mustafa Durmuş
- Cukurova University, Seafood Processing Technology, Adana, Turkey
| | - Hatice Yazgan
- Cukurova University, Faculty of Ceyhan Veterinary Medicine, Department of Food Hygiene and Technology of Veterinary Medicine, Adana, Turkey
| | - Halil Mecit Oztop
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| | | | - Fatih Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey
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Abbasi S, Scanlon MG. Microemulsion: a novel alternative technique for edible oil extraction_a mechanistic viewpoint. Crit Rev Food Sci Nutr 2022; 63:10461-10482. [PMID: 35608028 DOI: 10.1080/10408398.2022.2078786] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Microemulsions, as isotropic, transparent, nano size (<100 nm), and thermodynamically stable dispersions, are potentially capable of being used in food formulations, functional foods, pharmaceuticals, and in many other fields for various purposes, particularly for nano-encapsulation, extraction of bioactive compounds and oils, and as nano-reactors. However, their functionalities, and more importantly their oil extraction capability, strongly depend on, and are determined by, their formulation, molecular structures and the type, ratio and functionality of surfactants and co-surfactants. This review extensively describes microemulsions (definition, fabrication, thermodynamic aspects, and applications), and their various mechanisms of oil extraction (roll-up, snap-off, and solubilization including those by Winsor Types I, II, III, and IV systems). Applications of various food grade (natural or synthetic) and extended surfactants for edible oil extraction are then covered based on these concepts.
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Affiliation(s)
- Soleiman Abbasi
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Limnophila aromatica Crude Extracts as Natural Emulsifiers for Formation and Stabilizing of Oil-in-Water (O/W) Emulsions. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6020026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study mainly focused on the emulsifying performance of Limnophila aromatica crude extracts obtained by using different ethanolic aqueous solutions (0, 25, 50, 75, and 99.5% (v/v)). All Limnophila aromatica extracts (LAEs) were able to produce emulsions with a volume mean droplet diameter (d4,3) ranging from 273 to 747 nm, except for LAE-99.5 (3269 nm). Only the emulsion prepared by LAE-75 was stable during seven days of storage, without significantly changing droplet size (479–495 nm). The result showed that all LAEs could reduce interfacial tension varied within 12.5 and 16.1 mN/m at the soybean oil/extracts (1% w/w) interface. Compared to other extracts, LAE-75 did not contain the highest protein, saponin, and phenol content (4.36%, 20.14%, and 11.68%, respectively), but it had the lowest ash content (14.74%). These results indicated that the emulsifying performance of LAEs did not rely only on interfacial tension and/or surface-active compounds. The residual demulsifiers, such as inorganic substances, were also significantly involved in the emulsions’ destabilization. Finally, the emulsion consisting of 0.5% (w/w) LAE-75 and 5% (w/w) soybean oil showed considerable stability during storage up to 30 days at different temperatures (5 or 25 °C). Therefore, Limnophila aromatica extract has a potential application as a new source of natural emulsifier.
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Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6020019] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The food industry is trying to reformulate many of its products to replace functional ingredients that are chemically synthesized or isolated from animal sources (such as meat, fish, eggs, or milk) with ingredients derived from plant or microbial sources. This effort is largely a result of the demand for foods that are better for the environment, human health, and animal welfare. Many new kinds of plant- or microbial-derived proteins are being isolated for potential utilization as functional ingredients by the food industry. A major challenge in this area is the lack of standardized methods to measure and compare the functional performance of proteins under conditions they might be used in food applications. This information is required to select the most appropriate protein for each application. In this article, we discuss the physicochemical principles of emulsifier functionality and then present a series of analytical tests that can be used to quantify the ability of proteins to form and stabilize emulsions. These tests include methods for characterizing the effectiveness of the proteins to promote the formation and stability of the small droplets generated during homogenization, as well as their ability to stabilize the droplets against aggregation under different conditions (e.g., pH, ionic composition, temperature, and shearing). This information should be useful to the food industry when it is trying to identify alternative proteins to replace existing emulsifiers in specific food applications.
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Deng M, Chen H, Xie L, Liu K, Zhang X, Li X. Tea saponins as natural emulsifiers and cryoprotectants to prepare silymarin nanoemulsion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113042] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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28
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Du X, Hu M, Liu G, Qi B, Zhou S, Lu K, Xie F, Zhu X, Li Y. Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110784] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Zhong J, Li Y, Qin X, Li J, Wang Y. Improving the freeze–thaw stability of emulsions via combining phosphatidylcholine and modified starch: A combined experimental and computational study. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jinfeng Zhong
- College of Food Science Southwest University Chongqing China
| | - Yifei Li
- College of Food Science Southwest University Chongqing China
| | - Xiaoli Qin
- College of Food Science Southwest University Chongqing China
| | - Jiaqi Li
- College of Food Science Southwest University Chongqing China
| | - Yonghua Wang
- School of Food Science and Engineering South China University of Technology Guangzhou China
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Sivabalan S, Sablani S. Design of β-Carotene Encapsulated Emulsions for Thermal Processing and Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02754-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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31
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Singh RD, Kapila S, Ganesan NG, Rangarajan V. A review on green nanoemulsions for cosmetic applications with special emphasis on microbial surfactants as impending emulsifying agents. J SURFACTANTS DETERG 2022. [DOI: 10.1002/jsde.12571] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Rishi Devendra Singh
- Department of Chemical Engineering Birla Institute of Technology and Science‐Pilani, K.K. Birla Goa Campus Zuarinagar Goa India
| | - Shreya Kapila
- Department of Chemical Engineering Birla Institute of Technology and Science‐Pilani, K.K. Birla Goa Campus Zuarinagar Goa India
| | - Neela Gayathri Ganesan
- Department of Chemical Engineering Birla Institute of Technology and Science‐Pilani, K.K. Birla Goa Campus Zuarinagar Goa India
| | - Vivek Rangarajan
- Department of Chemical Engineering Birla Institute of Technology and Science‐Pilani, K.K. Birla Goa Campus Zuarinagar Goa India
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Mu H, Sun Q, Xue S, Shi J, Scanlon MG, Wang D, Sun Q. Emulsion-Based Formulations for Delivery of Vitamin E: Fabrication, Characterization, in Vitro Release, Bioaccessibility and Bioavailability. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2011911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Qingrui Sun
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Sophia Xue
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - John Shi
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Martin G. Scanlon
- Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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Chen H, Deng M, Xie L, Liu K, Zhang X, Li X. Preparation and characterization of quercetin nanosuspensions using gypenosides as novel stabilizers. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2021.102962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Milinković Budinčić J, Petrović L, Đekić L, Aleksić M, Fraj J, Popović S, Bučko S, Katona J, Spasojević L, Škrbić J, Malenović A. Chitosan/Sodium Dodecyl Sulfate Complexes for Microencapsulation of Vitamin E and Its Release Profile-Understanding the Effect of Anionic Surfactant. Pharmaceuticals (Basel) 2021; 15:ph15010054. [PMID: 35056111 PMCID: PMC8779650 DOI: 10.3390/ph15010054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/23/2021] [Accepted: 12/29/2021] [Indexed: 01/18/2023] Open
Abstract
Microencapsulation of bioactive substances is a common strategy for their protection and release rate control. The use of chitosan (Ch) is particularly promising due to its abundance, biocompatibility, and interaction with anionic surfactants to form complexes of different characteristics with relevance for use in microcapsule wall design. In this study, Ch/sodium dodecyl sulfate (SDS) microcapsules, without and with cross-linking agent (formaldehyde (FA) or glutaraldehyde (GA)), were obtained by the spray drying of vitamin E loaded oil-in-water emulsion. All of the microcapsules had good stability during the drying process. Depending on the composition, their product yield, moisture content, and encapsulation efficiency varied between 11-34%, 1.14-1.62%, and 94-126%, respectively. SEM and FTIR analysis results indicate that SDS as well as cross-linkers significantly affected the microcapsule wall properties. The profiles of in vitro vitamin E release from the investigated microcapsules fit with the Korsmeyer-Peppas model (r2 > 0.9). The chemical structure of the anionic surfactant was found to have a significant effect on the vitamin E release mechanism. Ch/SDS coacervates may build a microcapsule wall without toxic crosslinkers. This enabled the combined diffusion/swelling based release mechanism of the encapsulated lipophilic substance, which can be considered favorable for utilization in food and pharmaceutical products.
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Affiliation(s)
- Jelena Milinković Budinčić
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (L.P.); (M.A.); (J.F.)
- Correspondence:
| | - Lidija Petrović
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (L.P.); (M.A.); (J.F.)
| | - Ljiljana Đekić
- Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, 11221 Belgrade, Serbia;
| | - Milijana Aleksić
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (L.P.); (M.A.); (J.F.)
| | - Jadranka Fraj
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (L.P.); (M.A.); (J.F.)
| | - Senka Popović
- Department of Food Preservation Engineering, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Sandra Bučko
- Department of Applied and Engineering Chemistry, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (S.B.); (J.K.); (L.S.); (J.Š.)
| | - Jaroslav Katona
- Department of Applied and Engineering Chemistry, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (S.B.); (J.K.); (L.S.); (J.Š.)
| | - Ljiljana Spasojević
- Department of Applied and Engineering Chemistry, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (S.B.); (J.K.); (L.S.); (J.Š.)
| | - Jelena Škrbić
- Department of Applied and Engineering Chemistry, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (S.B.); (J.K.); (L.S.); (J.Š.)
| | - Anđelija Malenović
- Department of Drug Analysis, Faculty of Pharmacy, University of Belgrade, 11221 Belgrade, Serbia;
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Azad MOK, Adnan M, Kang WS, Lim JD, Lim YS. A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (
Solanum tuberosum
L. cv Bora valley) processed by hot‐melt extrusion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15485] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Md Obyedul Kalam Azad
- Department of Bio‐Health Convergence Kangwon National University Chuncheon 24341 South Korea
- Valley Food Tec. 2112, Highway 25 Eden Idaho 83325 USA
| | - Md. Adnan
- Department of Bio‐Health Convergence Kangwon National University Chuncheon 24341 South Korea
| | - Wie Soo Kang
- Be Nature Bio‐Lab. Co. 32, Souanggang‐ro Chuncheon‐Si Gangwon do 2423 South Korea
| | - Jung Dae Lim
- Department of Bio‐Health Convergence Kangwon National University Chuncheon 24341 South Korea
| | - Young Seok Lim
- Department of Bio‐Health Convergence Kangwon National University Chuncheon 24341 South Korea
- Valley Food Tec. 2112, Highway 25 Eden Idaho 83325 USA
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Kanabus J, Bryła M, Roszko M, Modrzewska M, Pierzgalski A. Cannabinoids-Characteristics and Potential for Use in Food Production. Molecules 2021; 26:6723. [PMID: 34771132 PMCID: PMC8588477 DOI: 10.3390/molecules26216723] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 10/29/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022] Open
Abstract
Scientific demonstrations of the beneficial effects of non-psychoactive cannabinoids on the human body have increased the interest in foods containing hemp components. This review systematizes the latest discoveries relating to the characteristics of cannabinoids from Cannabis sativa L. var. sativa, it also presents a characterization of the mentioned plant. In this review, we present data on the opportunities and limitations of cannabinoids in food production. This article systematizes the data on the legal aspects, mainly the limits of Δ9-THC in food, the most popular analytical techniques (LC-MS and GC-MS) applied to assay cannabinoids in finished products, and the available data on the stability of cannabinoids during heating, storage, and access to light and oxygen. This may constitute a major challenge to their common use in food processing, as well as the potential formation of undesirable degradation products. Hemp-containing foods have great potential to become commercially popular among functional foods, provided that our understanding of cannabinoid stability in different food matrices and cannabinoid interactions with particular food ingredients are expanded. There remains a need for more data on the effects of technological processes and storage on cannabinoid degradation.
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Affiliation(s)
- Joanna Kanabus
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland; (M.B.); (M.R.); (M.M.); (A.P.)
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Yang J, Li J, Wang M, Zheng L, Peng B, Zou X, Yin Y, Deng Z. A Tea Saponin‐Carbohydrate‐Protein Complex Could Be One Key Emulsifiable Compound in the Emulsion Formed during Aqueous Extraction of Camellia Oil. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jian‐Yuan Yang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
- College of Pharmacy and Life Sciences Jiujiang University Jiujiang Jiangxi 332005 China
| | - Jing Li
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Mei Wang
- State Center of Quality Surpervision and Inspection for Camellia Products Ganzhou Jiangxi 341000 China
| | - Liu‐Feng Zheng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Bin Peng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Xian‐Guo Zou
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 China
| | - Yu‐Long Yin
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
- Key Laboratory for Agro‐ecological Processes in Subtropical Region Institute of Subtropical Agriculture The Chinese Academy of Sciences Changsha Hunan 410125 China
| | - Ze‐Yuan Deng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
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Earnden L, Marangoni AG, Gregori S, Paschos A, Pensini E. Zein-Bonded Graphene and Biosurfactants Enable the Electrokinetic Clean-Up of Hydrocarbons. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:11153-11169. [PMID: 34514802 DOI: 10.1021/acs.langmuir.1c02018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Nonaqueous phase liquids (NAPL, e.g., hydrocarbons and chlorinated compounds) are common groundwater pollutants. Electrokinetic remediation of NAPLs uses electric fields to draw them toward electrodes and remove them from groundwater. The treatment requires NAPL mobility. Emulsification increases mobility, but at a risk for downstream receptors. We propose using alkaline aqueous solutions of zein and graphene nanoparticles (GNP) to form conductive materials, which could also act as barriers to control NAPL migration. Alkaline zein-GNP solutions can be injected in the polluted soil and solidified by neutralizing the pH (e.g., with glacial acetic acid, GAA). Shear rheology experiments showed that zein-GNP composites were cohesive, and voltammetry showed that GNP increased electrical conductivity of zein-based materials by 3.5 times. Gas chromatography-mass spectroscopy (GC-MS) demonstrated that the electrokinetic treatment of model sandy aquifers yielded >60% and ∼47% removal of emulsified toluene in freshwater and in salt solutions, respectively (with 30 min treatment using a 10 V differential voltage between a zein-GNP and an aluminum electrode. NaCl was used as model salt contaminant. The conductivity of surfactant solutions was lower in saline water than in freshwater, explaining differences in toluene removal. Toluene-water emulsions were stabilized using the natural surfactants lecithin and saponin. These surfactants acted synergistically in stabilizing emulsions in either freshwater or salt solutions. Lecithin and saponin likely interacted at toluene-water interfaces, as indicated by the morphology, interfacial tension and compressional rigidity of toluene-water interfaces with both components (relative to interfaces of either lecithin or saponin alone). The compressional behavior of interfacial films was well-described by the Marczak model. Electrokinetic treatment of saturated model sandy aquifers also decreased the turbidity of emulsions of water and either tricholoroethylene (TCE, by ∼41%) or diesel (by ∼75%), in the presence of a bacterial biosurfactant. This decrease was used as semiquantitative indicator of NAPL removal from water.
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Affiliation(s)
- Laura Earnden
- University of Guelph, School of Engineering, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Alejandro G Marangoni
- University of Guelph, Food Science Department, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Stefano Gregori
- University of Guelph, School of Engineering, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Athanasios Paschos
- McMaster University, Department of Biology, 1280 Main Street West, Hamilton, Ontario L8S 4K1, Canada
- Mohawk College, School of Engineering and Technology, 135 Fennell Ave W, Hamilton, Ontario L9C 0E5, Canada
| | - Erica Pensini
- University of Guelph, School of Engineering, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
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Hassan Shah MU, Bhaskar Reddy AV, Yusup S, Goto M, Moniruzzaman M. Ionic liquid-biosurfactant blends as effective dispersants for oil spills: Effect of carbon chain length and degree of saturation. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 284:117119. [PMID: 33906032 DOI: 10.1016/j.envpol.2021.117119] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 02/28/2021] [Accepted: 04/07/2021] [Indexed: 05/23/2023]
Abstract
The well-known toxicity of conventional chemical oil spill dispersants demands the development of alternative and environmentally friendly dispersant formulations. Therefore, in the present study we have developed a pair of less toxic and green dispersants by combining lactonic sophorolipid (LS) biosurfactant individually with choline myristate and choline oleate ionic liquid surfactants. The aggregation behavior of resulted surfactant blends and their dispersion effectiveness was investigated using the baffled flask test. The introduction of long hydrophobic alkyl chain with unsaturation (attached to choline cation) provided synergistic interactions between the binary surfactant mixtures. The maximum dispersion effectiveness was found to be 78.23% for 80:20 (w/w) lactonic sophorolipid-choline myristate blends, and 81.15% for 70:30 (w/w) lactonic sophorolipid-choline oleate blends at the dispersant-to-oil ratio of 1:25 (v/v). The high dispersion effectiveness of lactonic sophorolipid-choline oleate between two developed blends is attributed to the stronger synergistic interactions between surfactants and slower desorption rate of blend from oil-water interface. The distribution of dispersed oil droplets at several DOR were evaluated and it was observed that oil droplets become smaller with increasing DOR. In addition, the acute toxicity analysis of developed formulations against zebra fish (Danio rerio) confirmed their non-toxic behavior with LC50 values higher than 400 ppm after 96 h. Overall, the proposed new blends/formulations could effectively substitute the toxic and unsafe chemical dispersants.
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Affiliation(s)
- Mansoor Ul Hassan Shah
- Department of Chemical Engineering, University of Engineering and Technology, 25120, Peshawar, Pakistan
| | | | - Suzana Yusup
- Department of Chemical Engineering, Universiti Teknologi PETRONAS, Bandar Seri Iskandar, 32610, Perak, Malaysia
| | - Masahiro Goto
- Department of Applied Chemistry, Graduate School of Engineering, Kyushu University, 744 Moto-oka, Fukuoka, 819-0395, Japan
| | - Muhammad Moniruzzaman
- Department of Chemical Engineering, Universiti Teknologi PETRONAS, Bandar Seri Iskandar, 32610, Perak, Malaysia; Centre of Research in Ionic Liquids (CORIL), Universiti Teknologi PETRONAS, Bandar Seri Iskandar, 32610, Perak, Malaysia.
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Schreiner TB, Colucci G, Santamaria-Echart A, Fernandes IP, Dias MM, Pinho SP, Barreiro MF. Evaluation of saponin-rich extracts as natural alternative emulsifiers: A comparative study with pure Quillaja Bark saponin. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126748] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Feng Y, Yu D, Lin T, Jin Q, Wu J, Chen C, Huang H. Complexing hemp seed protein with pectin for improved emulsion stability. J Food Sci 2021; 86:3137-3147. [PMID: 34155640 DOI: 10.1111/1750-3841.15810] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 04/28/2021] [Accepted: 05/22/2021] [Indexed: 11/26/2022]
Abstract
Hemp seed protein has the potential to be used in food systems as an emulsifying agent; however, there are still some shortcomings associated with hemp seed protein, such as poor solubility and tendency to aggregate. This study aims to improve the dispersibility of hemp seed protein as an emulsifier by complexing with pectin, driven by electrostatic force. Three protein to pectin ratios were used for complexation, from 1:1, 2:1 to 4:1. The complexation improved the polydispersity of hemp seed protein when dispersed in the aqueous phase. The hemp seed protein displayed multimodal size distribution in water at pH = 3.0 due to aggregation, while the incorporation of pectin helped to diminish those aggregated proteins. When the hemp seed protein was used to stabilize the oil-in-water emulsion, its stabilized emulsion showed promising homogenous droplet size distribution after emulsification. However, during the accelerated storage conditions (55°C), the emulsion stabilized solely by hemp seed protein was subjected to extensive coalescence. From day 0 to 9, the droplet size (d4,3 ) increased by 50 folds from 3.215 to 161.6 µm. In contrast, the hemp seed protein-pectin complex exhibited extraordinary stability during the storage test, where size evolution in all three samples was negligible compared to the emulsion stabilized by hemp seed protein. Rheological characterization suggests that pectin provided physical strength, which may help the emulsion droplets to maintain structural integrity under environmental stress. The underlying mechanism could be associated with the formation of a three-dimensional structure by pectin through bridging adjacent emulsion droplets. PRACTICAL APPLICATION: Hemp seed protein is gaining more and more attention as an emerging plant protein. Recently, hemp seed protein has been explored as an emulsifier, but its stabilized emulsion encounters instability issues during storage. Our study suggests pectin could be used as a co-stabilizer for hemp seed protein emulsions.
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Affiliation(s)
- Yiming Feng
- Department of Food Science and Nutrition, California Polytechnic State University San Luis Obispo, San Luis Obispo, California, 93407, USA.,Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, 24073, USA
| | - Dajun Yu
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, 24073, USA
| | - Tiantian Lin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, 24073, USA
| | - Qing Jin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, 24073, USA
| | - Jian Wu
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, 24073, USA
| | - Chengci Chen
- Eastern Agricultural Research Center, Montana State University, Sidney, Montana, 59270, USA
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, 24073, USA
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Bot F, Cossuta D, O'Mahony JA. Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Taarji N, Bouhoute M, Melanie H, Hafidi A, Kobayashi I, Neves M, Tominaga K, Isoda H, Nakajima M. Stability characteristics of O/W emulsions prepared using purified glycyrrhizin or a non-purified glycyrrhizin-rich extract from liquorice root (Glycyrrhiza glabra). Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.126006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Gonçalves RFS, Martins JT, Abrunhosa L, Vicente AA, Pinheiro AC. Nanoemulsions for Enhancement of Curcumin Bioavailability and Their Safety Evaluation: Effect of Emulsifier Type. NANOMATERIALS 2021; 11:nano11030815. [PMID: 33806777 PMCID: PMC8004751 DOI: 10.3390/nano11030815] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/14/2021] [Accepted: 03/18/2021] [Indexed: 12/02/2022]
Abstract
This work aimed at evaluating the effects of different emulsifiers on curcumin-loaded nanoemulsions’ behavior during digestion, its safety and absorption, to develop nanoemulsions that provide safety and improved curcumin functionality. Nanoemulsions (NEs) were produced using two bio-based (lecithin (LEC) and rhamnolipids (RHAM)) and one synthetic (Tween®80 (TWE)) emulsifier at similar concentrations. Different NEs were subjected to in vitro digestion. The cytotoxicity and permeability tests were performed in Caco-2 cells. NE_TWE were stable during all phases of in vitro digestion, whereas NE_LEC and NE_RHAM were found to be unstable from the gastric phase. NE_TWE showed 100% of free fatty acids released, followed by NE_RHAM and NE_LEC. Curcumin’s bioaccessibility and stability increased in the following order: NE_LEC > NE_RHAM > NE_TWE. NE_LEC and NE_TWE did not show cytotoxic effects in any of the concentrations tested, while NE_RHAM presented high cytotoxicity in all concentrations tested. The apparent permeability coefficients were determined for NE_LEC and NE_TWE; however, the results were not statistically different. These results showed that the emulsifier used has a high impact on nanoemulsions’ behavior under the digestion process and on their cytotoxicity. This work contributed to the state-of-the-art’s progress on the development of safer curcumin delivery systems with improved functionality, particularly regarding the proper selection of ingredients to produce said systems.
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Mehmood T, Ahmed A, Ahmed Z. Food-Grade Nanoemulsions for the Effective Delivery of β-Carotene. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:3086-3092. [PMID: 33646002 DOI: 10.1021/acs.langmuir.0c03399] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Utilization of β-carotene in functional food products is limited due to chemical instability, lower water-solubility, and higher melting point. The present research was designed to formulate a nanoemulsion system for the effective delivery of β-carotene. β-Carotene was successfully incorporated into nanoemulsions using the ultrasonication method. During 60 days of storage, the droplet size of β-carotene-containing nanoemulsions varied from 112.36 to 133.9 nm at 4 °C and from 112.36 to 147.1 nm at 25 °C. The oxidation stability of olive oil was remarkably increased when incorporated into nanoemulsions. β-Carotene nanoemulsions remained stable under varying ionic strengths (50-400 mM), pH values (2-8), and freeze-thaw cycles (four). The values of turbidity and total color difference increased over time and at a higher temperature. Degradation of β-carotene was substantially slower in nanoemulsions, and the addition of antioxidants significantly increased the retention of β-carotene in nanoemulsions. These findings suggest that the ultrasonic homogenization method has potential for the preparation of β-carotene nanoemulsions with desirable properties. These nanoemulsions can be effectively used for the incorporation of β-carotene in the food and beverage industry.
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Affiliation(s)
- Tahir Mehmood
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Anwaar Ahmed
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Zaheer Ahmed
- Department of Environmental Design, Health and Nutritional Sciences, Allama Iqbal Open University, Islamabad 44000, Pakistan
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Gonçalves RFS, Martins JT, Abrunhosa L, Baixinho J, Matias AA, Vicente AA, Pinheiro AC. Lipid-based nanostructures as a strategy to enhance curcumin bioaccessibility: Behavior under digestion and cytotoxicity assessment. Food Res Int 2021; 143:110278. [PMID: 33992378 DOI: 10.1016/j.foodres.2021.110278] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 02/18/2021] [Accepted: 02/26/2021] [Indexed: 10/21/2022]
Abstract
The aim of this study was to evaluate the behavior of different lipid-based nanostructures during in vitro digestion, in particular on curcumin's bioaccessibility, and to access their potential toxicity. Solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC) and nanoemulsions (NE) were submitted to harmonized static in vitro digestion and their cytotoxicity and cellular transport were evaluated using Caco-2 cell line. NE presented the highest curcumin's bioaccessibility followed by NLC and SLN, 71.1%, 63.7% and 53.3%, respectively. Free fatty acids percentage increased in the following order: NLC ≤ NE < SLN. Non-digested nanostructures and excipients presented no cytotoxicity; however, digested NE and NLC presented cytotoxicity due to MCT oil, which presented cytotoxicity after digestion. The apparent permeability coefficient of NLC was higher than SLN and NE. These results showed that lipid-based nanostructures' physical state and composition have a high influence on particles' behavior during digestion, and on their cytotoxicity/intestinal permeability, and highlights the importance of conducting cytotoxicity assessments after in vitro digestion. This work contributes to a better understanding of the behavior of lipid-based nanostructures under digestion/adsorption, and this knowledge will be useful in design of nanostructures that afford both safety and an increased bioactive compounds' bioavailability.
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Affiliation(s)
- Raquel F S Gonçalves
- CEB - Centre of Biological Engineering, University of Minho Campus de Gualtar, 4710-057 Braga, Portugal
| | - Joana T Martins
- CEB - Centre of Biological Engineering, University of Minho Campus de Gualtar, 4710-057 Braga, Portugal
| | - Luís Abrunhosa
- CEB - Centre of Biological Engineering, University of Minho Campus de Gualtar, 4710-057 Braga, Portugal
| | - João Baixinho
- IBET - Institute of Experimental Biology and Technology, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Apartado 12, 2781-901 Oeiras, Portugal
| | - Ana A Matias
- IBET - Institute of Experimental Biology and Technology, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Apartado 12, 2781-901 Oeiras, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ana C Pinheiro
- CEB - Centre of Biological Engineering, University of Minho Campus de Gualtar, 4710-057 Braga, Portugal.
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Mota da Silva AM, Souza Almeida F, Kawazoe Sato AC. Functional characterization of commercial plant proteins and their application on stabilization of emulsions. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110277] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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49
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Onishi M, Ueda M, Saito D, Takata M, Ojima Y, Azuma M. Identification of yeast-derived emulsification proteins through analyses of proteins distributed into the emulsified phase. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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50
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Ansari MJ, Alnakhli M, Al-Otaibi T, Meanazel OA, Anwer MK, Ahmed MM, Alshahrani SM, Alshetaili A, Aldawsari MF, Alalaiwe AS, Alanazi AZ, Zahrani MA, Ahmad N. Formulation and evaluation of self-nanoemulsifying drug delivery system of brigatinib: Improvement of solubility, in vitro release, ex-vivo permeation and anticancer activity. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2020.102204] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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