501
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Tamjidi F, Shahedi M, Varshosaz J, Nasirpour A. Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.03.002] [Citation(s) in RCA: 385] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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502
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Qian C, Decker EA, Xiao H, McClements DJ. Impact of lipid nanoparticle physical state on particle aggregation and β-carotene degradation: Potential limitations of solid lipid nanoparticles. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.035] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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503
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Mackie AR, Rafiee H, Malcolm P, Salt L, van Aken G. Specific food structures supress appetite through reduced gastric emptying rate. Am J Physiol Gastrointest Liver Physiol 2013; 304:G1038-43. [PMID: 23578786 PMCID: PMC3680687 DOI: 10.1152/ajpgi.00060.2013] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/27/2013] [Accepted: 04/05/2013] [Indexed: 01/31/2023]
Abstract
The aim of this study was to determine the extent to which gastric layering and retention of a meal could be used to reduce appetite using the same caloric load. Liquid (control) and semi-solid (active) meals were produced with the same protein, fat, carbohydrate, and mass. These were fed to 10 volunteers on separate days in a crossover study, and subjective appetite ratings, gastric contents, and plasma cholecystokinin (CCK) were assessed over a period of 3 h. The active meal showed food boluses in the stomach persisting for ~45 min, slower emptying rates, and lower plasma CCK levels over the first hour. After the first hour, both gastric emptying rates and plasma CCK levels were similar for both systems and slightly increased compared with the unfed situation. Despite the lower plasma CCK levels for the active meal over the first hour, this meal reduced appetite more than the control meal over the 3 h of the study. For a moderately increased plasma CCK level in the fed state, appetite was correlated with the volume of gastric contents rather than gastric emptying rates or plasma CCK. This suggests that enhanced gastric retention was the key factor in decreasing appetite and was probably mediated by a combination of intestinal nutrient sensing and increased viscosity in the stomach.
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Affiliation(s)
- Alan R Mackie
- Institute of Food Research, Norwich Research Park, Norwich, UK.
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504
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Mao Y, Dubot M, Xiao H, McClements DJ. Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of β-carotene. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5163-9. [PMID: 23647430 DOI: 10.1021/jf401350t] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Emulsion-based delivery systems are needed to encapsulate, protect, and deliver lipophilic bioactive components in the food, personal care, and pharmaceutical industries. The functional performance of these systems can be controlled by engineering the composition and structure of the interfacial layer coating the lipid droplets. In this study, interfacial properties were controlled using two globular proteins with widely differing isoelectric points: lactoferrin (LF: pI ≈ 8.5) and β-lactoglobulin (BLG: pI ≈ 5). Oil-in-water emulsions were prepared with different interfacial properties: [LF]-only; [BLG]-only; [LF]-[BLG]-(laminated); [BLG]-[LF]-(laminated); and [BLG/LF]-(mixed). The influence of pH, ionic strength, and temperature on the physical stability of β-carotene-enriched emulsions was investigated. [LF]-emulsions were stable to droplet aggregation from pH 2 to 9 (0 mM NaCl), but all other emulsions aggregated at intermediate pH values. [BLG]-emulsions aggregated at high salt levels (≥50 mM NaCl), but all other emulsions were stable (0 to 300 mM NaCl). [BLG/LF]-emulsions were unstable to heating (≥60 °C), but all other emulsions were stable (30 to 90 °C). Color fading due to β-carotene degradation occurred relatively quickly in [BLG]-emulsions (37 °C) but was considerably lower in all other emulsions, which was attributed to the ability of LF to bind iron or interact with β-carotene. This study provides useful information for designing emulsion-based delivery systems to encapsulate and protect bioactive lipids, such as carotenoids.
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Affiliation(s)
- Yingyi Mao
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, USA
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505
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McClements DJ. Edible lipid nanoparticles: digestion, absorption, and potential toxicity. Prog Lipid Res 2013; 52:409-23. [PMID: 23664907 DOI: 10.1016/j.plipres.2013.04.008] [Citation(s) in RCA: 113] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2012] [Accepted: 04/29/2013] [Indexed: 01/11/2023]
Abstract
Food-grade nanoemulsions are being increasingly used in the food and beverage industry to encapsulate, protect, and deliver hydrophobic functional components, such as oil-soluble flavors, colors, preservatives, vitamins, and nutraceuticals. These nanoemulsions contain lipid nanoparticles (radius <100 nm) whose physicochemical characteristics (e.g., composition, dimensions, structure, charge, and physical state) can be controlled by selection of appropriate ingredients and fabrication techniques. Nanoemulsions have a number of potential advantages over conventional emulsions for applications within the food industry: higher stability to particle aggregation and gravitational separation; higher optical transparency; and, increased bioavailability of encapsulated components. On the other hand, there are also some risks associated with consumption of lipid nanoparticles that should be considered before they are widely utilized, such as their ability to alter the fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication (e.g., surfactants and organic solvents). This article provides an overview of the current status of the biological fate and potential toxicity of food-grade lipid nanoparticles suitable for utilization within the food and beverage industry.
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506
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Westwood M, Noel TR, Parker R. The effect of poly-L-lysine structure on the pH response of polygalacturonic acid-based multilayers. Carbohydr Polym 2013; 94:137-46. [PMID: 23544522 DOI: 10.1016/j.carbpol.2012.12.065] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2012] [Revised: 12/18/2012] [Accepted: 12/26/2012] [Indexed: 11/30/2022]
Abstract
The effect of poly-L-lysine (PLL) molecular weight and structure on pH stability of polygalacturonic acid (PGaLA)-based multilayer films is studied over a pH cycle 7.0-1.6-7.0. The multilayer assembled with the lowest molecular weight PLL (1 kDa) showed the largest pH response. Only 12% of the mass remained and a preferential loss of PLL was observed. Extensive structural reorganisation of the layer as the pH was increased was due to the PGaLA reionisation leading to extensive net loss of hydrated mass. The multilayers assembled with the higher molecular weight linear PLLs (10 kDa, 200 kDa) showed loss of about 50% of their initial polymer mass. The multilayer assembled with the dendrimer (22 kDa) showed a stronger response to pH compared to the linear higher molecular weight PLLs. Over the pH cycle a loss of about 60% polymer mass and a decrease in the film thickness was observed. Despite having a reduced density at pH 1.6, the density substantially recovered to 0.54 g mL(-1) on return to pH 7.0.
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Affiliation(s)
- Marta Westwood
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom
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507
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Salvia-Trujillo L, Qian C, Martín-Belloso O, McClements DJ. Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions. Food Chem 2013; 141:1472-80. [PMID: 23790941 DOI: 10.1016/j.foodchem.2013.03.050] [Citation(s) in RCA: 418] [Impact Index Per Article: 38.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2012] [Revised: 03/06/2013] [Accepted: 03/14/2013] [Indexed: 11/24/2022]
Abstract
The interest in incorporating carotenoids, such as β-carotene, into foods and beverages is growing due to their potential health benefits. However, the poor water-solubility and low bioavailability of carotenoids is currently a challenge to their incorporation into many foods. The aim of this work was to study the influence of particle size on lipid digestion and β-carotene bioaccessibility using corn oil-in-water emulsions with different initial droplet diameters: large (d43≈23μm); medium (d43≈0.4μm); and small (d43≈0.2μm). There was a progressive increase in the mean particle size of all the emulsions as they passed through a simulated gastrointestinal tract (GIT) consisting of mouth, stomach, and small intestine phases, which was attributed to droplet coalescence, flocculation, and digestion. The electrical charge on all the lipid particles became highly negative after passage through the GIT due to accumulation of anionic bile salts, phospholipids, and free fatty acids at their surfaces. The rate and extent of lipid digestion increased with decreasing mean droplet diameter (small≈medium≫large), which was attributed to the increase in lipid surface area exposed to pancreatic lipase with decreasing droplet size. There was also an appreciable increase in β-carotene bioaccessibility with decreasing droplet diameter (small>medium>large). These results provide useful information for designing emulsion-based delivery systems for carotenoids for food and pharmaceutical uses.
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Affiliation(s)
- L Salvia-Trujillo
- Department of Food Technology, University of Lleida, Lleida 25198, Spain
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508
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Dickinson E. Stabilising emulsion-based colloidal structures with mixed food ingredients. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:710-721. [PMID: 23280883 DOI: 10.1002/jsfa.6013] [Citation(s) in RCA: 187] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2012] [Revised: 11/01/2012] [Accepted: 11/26/2012] [Indexed: 06/01/2023]
Abstract
The physical scientist views food as a complex form of soft matter. The complexity has its origin in the numerous ingredients that are typically mixed together and the subtle variations in microstructure and texture induced by thermal and mechanical processing. The colloid science approach to food product formulation is based on the assumption that the major product attributes such as appearance, rheology and physical stability are determined by the spatial distribution and interactions of a small number of generic structural entities (biopolymers, particles, droplets, bubbles, crystals) organised in various kinds of structural arrangements (layers, complexes, aggregates, networks). This review describes some recent advances in this field with reference to three discrete classes of dispersed systems: particle-stabilised emulsions, emulsion gels and aerated emulsions. Particular attention is directed towards explaining the crucial role of the macromolecular ingredients (proteins and polysaccharides) in controlling the formation and stabilisation of the colloidal structures. The ultimate objective of this research is to provide the basic physicochemical insight required for the reliable manufacture of novel structured foods with an appealing taste and texture, whilst incorporating a more healthy set of ingredients than those found in many existing traditional products.
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Affiliation(s)
- Eric Dickinson
- School of Food Science and Nutrition, University of Leeds, Leeds, UK.
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509
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Potential Biological Fate of Emulsion-Based Delivery Systems: Lipid Particles Nanolaminated with Lactoferrin and β-lactoglobulin Coatings. Pharm Res 2013; 30:3200-13. [DOI: 10.1007/s11095-013-1003-x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Accepted: 02/06/2013] [Indexed: 01/08/2023]
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510
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Incorporation of lipid nanoparticles into calcium alginate beads and characterization of the encapsulated particles by differential scanning calorimetry. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.07.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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511
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Yang Y, McClements DJ. Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.09.003] [Citation(s) in RCA: 113] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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512
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Liang R, Shoemaker CF, Yang X, Zhong F, Huang Q. Stability and bioaccessibility of β-carotene in nanoemulsions stabilized by modified starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1249-1257. [PMID: 23331094 DOI: 10.1021/jf303967f] [Citation(s) in RCA: 138] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Oil-in-water nanoemulsions stabilized by food-grade biopolymer emulsifiers (modified starches) were fabricated using high-pressure homogenization in an effort to improve the stability and bioaccessibility of β-carotene. Physicochemical and biological properties of β-carotene nanoemulsions were investigated considering the particle size, β-carotene retention, and in vitro digestion. During 30 days of storage at different conditions, the mean diameters of the emulsion systems were increased by 30-85%. The retention of β-carotene in nanoemulsions was significantly higher compared to that of the β-carotene dispersed in bulk oil. After in vitro digestion, the bioaccessibility of β-carotene was increased from 3.1% to 35.6% through nanoencapsulation. The results also indicated that modified starch with high dispersed molecular density led to a higher retention but lower bioaccessibility of β-carotene in nanoemulsions. This could be due to the thick and dense interfacial layer around the oil droplets. This result provides useful information for developing protection and delivery systems for carotenoids.
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Affiliation(s)
- Rong Liang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
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513
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Villalobos-Castillejos F, Cerezal-Mezquita P, Hernández-De Jesús ML, Barragán-Huerta BE. Production and stability of water-dispersible astaxanthin oleoresin fromPhaffia rhodozyma. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12083] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fidel Villalobos-Castillejos
- Departamento de Ingeniería en Sistemas Ambientales; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Av. Wilfrido Massieu; Unidad Profesional Adolfo López Mateos; Del. Gustavo A. Madero; D.F. 07738; México
| | - Pedro Cerezal-Mezquita
- Departamento de Alimentos; Facultad de Recursos del Mar; Universidad de Antofagasta; Avenida Universidad de Antofagasta # 02800; Campus Coloso; Casilla 170; Antofagasta; Chile
| | - Maria Lourdes Hernández-De Jesús
- Departamento de Ingeniería en Sistemas Ambientales; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Av. Wilfrido Massieu; Unidad Profesional Adolfo López Mateos; Del. Gustavo A. Madero; D.F. 07738; México
| | - Blanca Estela Barragán-Huerta
- Departamento de Ingeniería en Sistemas Ambientales; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Av. Wilfrido Massieu; Unidad Profesional Adolfo López Mateos; Del. Gustavo A. Madero; D.F. 07738; México
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514
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Berton-Carabin CC, Elias RJ, Coupland JN. Reactivity of a model lipophilic ingredient in surfactant-stabilized emulsions: Effect of droplet surface charge and ingredient location. Colloids Surf A Physicochem Eng Asp 2013. [DOI: 10.1016/j.colsurfa.2012.11.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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515
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Xu J, Zhao W, Ning Y, Bashari M, Wu F, Chen H, Yang N, Jin Z, Xu B, Zhang L, Xu X. Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation. Carbohydr Polym 2013; 92:1633-40. [DOI: 10.1016/j.carbpol.2012.11.037] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2012] [Revised: 11/11/2012] [Accepted: 11/12/2012] [Indexed: 10/27/2022]
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516
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Beicht J, Zeeb B, Gibis M, Fischer L, Weiss J. Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein. Food Funct 2013; 4:1457-67. [DOI: 10.1039/c3fo60220f] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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517
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Marze S, Meynier A, Anton M. In vitro digestion of fish oils rich in n-3 polyunsaturated fatty acids studied in emulsion and at the oil–water interface. Food Funct 2013; 4:231-9. [DOI: 10.1039/c2fo30165b] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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518
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Sanguansri L, Shen Z, Weerakkody R, Barnes M, Lockett T, Augustin MA. Omega-3 fatty acids in ileal effluent after consuming different foods containing microencapsulated fish oil powder – an ileostomy study. Food Funct 2013; 4:74-82. [DOI: 10.1039/c2fo30133d] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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519
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Chen B, McClements DJ, Decker EA. Design of foods with bioactive lipids for improved health. Annu Rev Food Sci Technol 2012; 4:35-56. [PMID: 23215630 DOI: 10.1146/annurev-food-032112-135808] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Numerous studies have found an association between the consumption of certain bioactive lipids and improved human health, e.g., the prevention, delay, or treatment of chronic and acute diseases, such as cancer, cardiovascular disease (CVD), osteoporosis, and immune disorders. In this review, we discuss food-based sources and potential beneficial attributes of major dietary bioactive lipids: polyunsaturated fatty acids; carotenoids; phytosterols and phytostanols; and fat-soluble vitamins. We summarize the various challenges associated with incorporating these bioactive lipids into foods and beverages, such as poor water solubility, high melting point, and low chemical stability. Finally, we propose several techniques that have been used to solve the challenges and integrate dietary bioactive lipids into foods for improved health.
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Affiliation(s)
- Bingcan Chen
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
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520
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Zeeb B, Gibis M, Fischer L, Weiss J. Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions. J Colloid Interface Sci 2012; 387:65-73. [DOI: 10.1016/j.jcis.2012.07.054] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2012] [Revised: 07/09/2012] [Accepted: 07/11/2012] [Indexed: 11/25/2022]
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521
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Utilization of interfacial engineering to produce novel emulsion properties: Pre-mixed lactoferrin/β-lactoglobulin protein emulsifiers. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.054] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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522
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Klymchenko AS, Roger E, Anton N, Anton H, Shulov I, Vermot J, Mely Y, Vandamme TF. Highly lipophilic fluorescent dyes in nano-emulsions: towards bright non-leaking nano-droplets. RSC Adv 2012; 2:11876-11886. [PMID: 29242742 PMCID: PMC5726488 DOI: 10.1039/c2ra21544f] [Citation(s) in RCA: 114] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Dye-loaded lipid nano-droplets present an attractive alternative to inorganic nanoparticles, as they are composed of non-toxic biodegradable materials and easy to prepare. However, to achieve high fluorescence brightness, the nano-droplets have to be heavily loaded with the dyes avoiding fluorescence self-quenching and release (leakage) of the encapsulated dyes from the nano-droplets in biological media. In the present work, we have designed highly lipophilic fluorescent derivatives of 3-alkoxyflavone (F888) and Nile Red (NR668) that can be encapsulated in the lipophilic core of stable nano-emulsion droplets at exceptionally high concentrations in the oil core, i.e. up to 170 mM and 17 mM, respectively, corresponding to ~ 830 and 80 dyes per 40-nm droplet. Despite this high loading, these dyes keep high fluorescence quantum yield and thus, provide high nano-droplet brightness, probably due to their bulky structure preventing self-quenching. Moreover, simultaneous encapsulation of both dyes at high concentrations in single nano-droplets allows observation of FRET. FRET and fluorescence correlation spectroscopy (FCS) studies showed that NR668 release in the serum-containing medium is very slow, while the reference hydrophobic dye Nile Red leaks immediately. This drastic difference in the leakage profile between NR668 and Nile Red was confirmed by in vitro cellular studies as well as by in vivo angiography imaging on zebrafish model, where the NR668-loaded nano-droplets remained in the blood circulation, while the parent Nile Red leaked rapidly from the droplets distributing all over the animal body. This study suggests new molecular design strategies for obtaining bright nano-droplets without dye leakage and their use as efficient and stable optical contrast agents in vitro and in vivo.
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Affiliation(s)
- Andrey S. Klymchenko
- Laboratoire de Biophotonique et Pharmacologie, UMR 7213 CNRS, Université de Strasbourg, Faculté de Pharmacie, 74, Route du Rhin, 67401 ILLKIRCH, France
| | - Emilie Roger
- Laboratoire de Conception et Application de Molecules Bioactives, UMR CNRS 7199, Université de Strasbourg, Faculté de Pharmacie, 74, Route du Rhin, 67401 ILLKIRCH, France
| | - Nicolas Anton
- Laboratoire de Conception et Application de Molecules Bioactives, UMR CNRS 7199, Université de Strasbourg, Faculté de Pharmacie, 74, Route du Rhin, 67401 ILLKIRCH, France
| | - Halina Anton
- Laboratoire de Biophotonique et Pharmacologie, UMR 7213 CNRS, Université de Strasbourg, Faculté de Pharmacie, 74, Route du Rhin, 67401 ILLKIRCH, France
- IGBMC (Institut de Génétique et de Biologie Moléculaire et Cellulaire), Inserm U964, CNRS UMR7104, Université de Strasbourg, 1 rue Laurent Fries, 67404 ILLKIRCH, France
| | - Ievgen Shulov
- Laboratoire de Biophotonique et Pharmacologie, UMR 7213 CNRS, Université de Strasbourg, Faculté de Pharmacie, 74, Route du Rhin, 67401 ILLKIRCH, France
| | - Julien Vermot
- IGBMC (Institut de Génétique et de Biologie Moléculaire et Cellulaire), Inserm U964, CNRS UMR7104, Université de Strasbourg, 1 rue Laurent Fries, 67404 ILLKIRCH, France
| | - Yves Mely
- Laboratoire de Biophotonique et Pharmacologie, UMR 7213 CNRS, Université de Strasbourg, Faculté de Pharmacie, 74, Route du Rhin, 67401 ILLKIRCH, France
| | - Thierry F. Vandamme
- Laboratoire de Conception et Application de Molecules Bioactives, UMR CNRS 7199, Université de Strasbourg, Faculté de Pharmacie, 74, Route du Rhin, 67401 ILLKIRCH, France
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523
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Structure and integrity of liposomes prepared from milk- or soybean-derived phospholipids during in vitro digestion. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.04.017] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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524
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Berton-Carabin CC, Coupland JN, Qian C, McClements DJ, Elias RJ. Reactivity of a lipophilic ingredient solubilized in anionic or cationic surfactant micelles. Colloids Surf A Physicochem Eng Asp 2012. [DOI: 10.1016/j.colsurfa.2012.07.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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525
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Troncoso E, Aguilera JM, McClements DJ. Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles. J Colloid Interface Sci 2012; 382:110-6. [DOI: 10.1016/j.jcis.2012.05.054] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2012] [Revised: 05/30/2012] [Accepted: 05/31/2012] [Indexed: 11/16/2022]
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526
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Yin B, Deng W, Xu K, Huang L, Yao P. Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes. J Colloid Interface Sci 2012; 380:51-9. [PMID: 22682324 DOI: 10.1016/j.jcis.2012.04.075] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2012] [Revised: 04/27/2012] [Accepted: 04/28/2012] [Indexed: 01/01/2023]
Abstract
In this research, a simple, green and effective strategy was developed to produce long-term stable oil in water emulsion from soy protein and soy polysaccharide. Soy protein and soy polysaccharide formed dispersible complexes at pH around 3.25 aqueous solution through electrostatic and hydrophobic interactions. A high pressure homogenization produced the protein/polysaccharide complex emulsion having a droplet size about 250 nm. A heat treatment of the emulsion resulted in the protein denaturation, forming irreversible oil-water interfacial films composed of soy protein/soy polysaccharide complexes. The droplets of the emulsion were characterized by dynamic light scattering, ζ-potential, transmission electron microscopy, polysaccharide digestion via pectinase, and confocal laser scanning microscopy observation via dual fluorescence probes. As a result of the polysaccharide being fixed on the droplet surface, the emulsions exhibited long-term stability in the media containing pH values of 2-8 and 0.2 mol/L NaCl. The stable soy protein/soy polysaccharide complex emulsion is a suitable food-grade delivery system in which lipophilic bioactive compounds can be encapsulated.
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Affiliation(s)
- Baoru Yin
- State Key Laboratory of Molecular Engineering of Polymers and Department of Macromolecular Science, Fudan University, Shanghai 200433, China
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527
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Shegokar R, Mitri K. Carotenoid lutein: a promising candidate for pharmaceutical and nutraceutical applications. J Diet Suppl 2012; 9:183-210. [PMID: 22889143 DOI: 10.3109/19390211.2012.708716] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Carotenoids play a major role in scavenging singlet oxygen and peroxyl radicals in human. Several studies have shown that lutein and zeaxanthin help to protect the skin and eyes from photodamage and offer several other health benefits. The potential benefits of using lutein as nutritional or cosmetic ingredient are reviewed in this paper. Recent advances in health and cosmetic care provided by lutein are also discussed. This review also mentions various drug carrier systems that have been studied for the delivery of lutein.
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Affiliation(s)
- Ranjita Shegokar
- Freie Universität Berlin, Institute of Pharmacy, Department of Pharmaceutics, Biopharmaceutics and NutriCosmetics, Kelchstrasse, Berlin, Germany.
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528
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Bouyer E, Mekhloufi G, Rosilio V, Grossiord JL, Agnely F. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field? Int J Pharm 2012; 436:359-78. [PMID: 22759644 DOI: 10.1016/j.ijpharm.2012.06.052] [Citation(s) in RCA: 341] [Impact Index Per Article: 28.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2011] [Revised: 06/22/2012] [Accepted: 06/22/2012] [Indexed: 10/28/2022]
Abstract
Emulsions are widely used in pharmaceutics for the encapsulation, solubilization, entrapment, and controlled delivery of active ingredients. In order to answer the increasing demand for clean label excipients, natural polymers can replace the potentially irritative synthetic surfactants used in emulsion formulation. Indeed, biopolymers are currently used in the food industry to stabilize emulsions, and they appear as promising candidates in the pharmaceutical field too. All proteins and some polysaccharides are able to adsorb at a globule surface, thus decreasing the interfacial tension and enhancing the interfacial elasticity. However, most polysaccharides stabilize emulsions simply by increasing the viscosity of the continuous phase. Proteins and polysaccharides may also be associated either through covalent bonding or electrostatic interactions. The combination of the properties of these biopolymers under appropriate conditions leads to increased emulsion stability. Alternative layers of oppositely charged biopolymers can also be formed around the globules to obtain multi-layered "membranes". These layers can provide electrostatic and steric stabilization thus improving thermal stability and resistance to external treatment. The novel biopolymer-stabilized emulsions have a great potential in the pharmaceutical field for encapsulation, controlled digestion, and targeted release although several challenging issues such as storage and bacteriological concerns still need to be addressed.
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Affiliation(s)
- Eléonore Bouyer
- Univ Paris Sud, Faculté de Pharmacie, 5 rue Jean-Baptiste Clément, 92296, Châtenay-Malabry Cedex, France
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529
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Liu Y, Hou Z, Lei F, Chang Y, Gao Y. Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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530
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Edible delivery systems for nutraceuticals: designing functional foods for improved health. Ther Deliv 2012; 3:801-3. [DOI: 10.4155/tde.12.56] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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531
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Qian C, Decker EA, Xiao H, McClements DJ. Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility. Food Chem 2012; 135:1440-7. [PMID: 22953878 DOI: 10.1016/j.foodchem.2012.06.047] [Citation(s) in RCA: 374] [Impact Index Per Article: 31.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2012] [Revised: 06/04/2012] [Accepted: 06/12/2012] [Indexed: 01/18/2023]
Abstract
Consumption of carotenoids may reduce the incidences of certain chronic diseases, but their use in foods is currently limited because of their poor water-solubility, low bioavailability and chemical instability. We examined the impact of carrier oil type on the bioaccessibility of β-carotene encapsulated within nanoemulsion-based delivery systems. Oil-in-water nanoemulsions (d<200nm) were formed using a non-ionic surfactant (Tween 20) as emulsifier and long chain triglycerides (LCT), medium chain triglycerides (MCT) or orange oil as carrier oils. The influence of carrier oil type on β-carotene bioaccessibility was established using an in vitro model to simulate the oral, gastric and small intestinal phases of the gastrointestinal tract. The rate and extent of free fatty acid production in the intestine decreased in the order LCT≈MCT≫orange oil; whereas β-carotene bioaccessibility decreased in the order LCT≫MCT>orange oil. The bioaccessibility of β-carotene was negligible (≈0%) in orange oil nanoemulsions because no mixed micelles were formed to solubilise β-carotene, and was relatively low (≈2%) in MCT nanoemulsions because the mixed micelles formed were too small to solubilise β-carotene. In contrast, β-carotene bioaccessibility was relatively high (≈66%) in LCT nanoemulsions. Our results have important implications for the design of effective delivery systems for encapsulation of carotenoids and other lipophilic bioactive components.
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Affiliation(s)
- Cheng Qian
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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532
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McClements DJ. Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems. Adv Colloid Interface Sci 2012; 174:1-30. [PMID: 22475330 DOI: 10.1016/j.cis.2012.03.002] [Citation(s) in RCA: 199] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2011] [Revised: 02/29/2012] [Accepted: 03/01/2012] [Indexed: 02/08/2023]
Abstract
Many bioactive components intended for oral ingestion (pharmaceuticals and nutraceuticals) are hydrophobic molecules with low water-solubilities and high melting points, which poses considerable challenges to the formulation of oral delivery systems. Oil-in-water emulsions are often suitable vehicles for the encapsulation and delivery of this type of bioactive component. The bioactive component is usually dissolved in a carrier lipid phase by either dilution and/or heating prior to homogenization, and then the carrier lipid and water phases are homogenized to form an emulsion consisting of small oil droplets dispersed in water. The successful development of this kind of emulsion-based delivery system depends on a good understanding of the influence of crystals on the formation, stability, and properties of emulsions. This review article addresses the physicochemical phenomena associated with the encapsulation, retention, crystallization, release, and absorption of hydrophobic bioactive components within emulsions. This knowledge will be useful for the rational formulation of effective emulsion-based delivery systems for oral delivery of crystalline hydrophobic bioactive components in the food, health care, and pharmaceutical industries.
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533
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Troncoso E, Aguilera JM, McClements DJ. Fabrication, characterization and lipase digestibility of food-grade nanoemulsions. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.10.014] [Citation(s) in RCA: 101] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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534
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Qian C, Decker EA, Xiao H, McClements DJ. Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type. Food Chem 2012; 132:1221-1229. [DOI: 10.1016/j.foodchem.2011.11.091] [Citation(s) in RCA: 370] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2011] [Revised: 10/11/2011] [Accepted: 11/16/2011] [Indexed: 11/28/2022]
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535
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Williams HD, Sassene P, Kleberg K, Bakala-N'Goma JC, Calderone M, Jannin V, Igonin A, Partheil A, Marchaud D, Jule E, Vertommen J, Maio M, Blundell R, Benameur H, Carrière F, Müllertz A, Porter CJH, Pouton CW. Toward the establishment of standardized in vitro tests for lipid-based formulations, part 1: method parameterization and comparison of in vitro digestion profiles across a range of representative formulations. J Pharm Sci 2012; 101:3360-80. [PMID: 22644939 DOI: 10.1002/jps.23205] [Citation(s) in RCA: 202] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Revised: 04/24/2012] [Accepted: 05/01/2012] [Indexed: 11/07/2022]
Abstract
The Lipid Formulation Classification System Consortium is an industry-academia collaboration, established to develop standardized in vitro methods for the assessment of lipid-based formulations (LBFs). In this first publication, baseline conditions for the conduct of digestion tests are suggested and a series of eight model LBFs are described to probe test performance across different formulation types. Digestion experiments were performed in vitro using a pH-stat apparatus and danazol employed as a model poorly water-soluble drug. LBF digestion (rate and extent) and drug solubilization patterns on digestion were examined. To evaluate cross-site reproducibility, experiments were conducted at two sites and highly consistent results were obtained. In a further refinement, bench-top centrifugation was explored as a higher throughput approach to separation of the products of digestion (and compared with ultracentrifugation), and conditions under which this method was acceptable were defined. Drug solubilization was highly dependent on LBF composition, but poorly correlated with simple performance indicators such as dispersion efficiency, confirming the utility of the digestion model as a means of formulation differentiation.
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Affiliation(s)
- Hywel D Williams
- Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, Parkville, Victoria 3052, Australia
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536
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537
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Tan A, Martin A, Nguyen TH, Boyd BJ, Prestidge CA. Hybrid Nanomaterials that Mimic the Food Effect: Controlling Enzymatic Digestion for Enhanced Oral Drug Absorption. Angew Chem Int Ed Engl 2012. [DOI: 10.1002/ange.201200409] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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538
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Hybrid Nanomaterials that Mimic the Food Effect: Controlling Enzymatic Digestion for Enhanced Oral Drug Absorption. Angew Chem Int Ed Engl 2012; 51:5475-9. [DOI: 10.1002/anie.201200409] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 03/06/2012] [Indexed: 11/07/2022]
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539
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Affiliation(s)
- C.I. Onwulata
- USDA-ARS Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038;
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540
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Matalanis A, McClements DJ. Impact of Encapsulation Within Hydrogel Microspheres on Lipid Digestion: An In Vitro Study. FOOD BIOPHYS 2012. [DOI: 10.1007/s11483-012-9252-5] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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541
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542
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Tokle T, Lesmes U, Decker EA, McClements DJ. Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions. Food Funct 2012; 3:58-66. [DOI: 10.1039/c1fo10129c] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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543
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Vors C, Capolino P, Guérin C, Meugnier E, Pesenti S, Chauvin MA, Monteil J, Peretti N, Cansell M, Carrière F, Michalski MC. Coupling in vitro gastrointestinal lipolysis and Caco-2 cell cultures for testing the absorption of different food emulsions. Food Funct 2012; 3:537-46. [DOI: 10.1039/c2fo10248j] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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544
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Li Y, Kim J, Park Y, McClements DJ. Modulation of lipid digestibility using structured emulsion-based delivery systems: Comparison of in vivo and in vitro measurements. Food Funct 2012; 3:528-36. [DOI: 10.1039/c2fo10273k] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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545
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Benshitrit RC, Levi CS, Tal SL, Shimoni E, Lesmes U. Development of oral food-grade delivery systems: Current knowledge and future challenges. Food Funct 2012; 3:10-21. [DOI: 10.1039/c1fo10068h] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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546
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547
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MacDougall CJ, Razul MS, Papp-Szabo E, Peyronel F, Hanna CB, Marangoni AG, Pink DA. Nanoscale characteristics of triacylglycerol oils: phase separation and binding energies of two-component oils to crystalline nanoplatelets. Faraday Discuss 2012; 158:425-33; discussion 493-522. [DOI: 10.1039/c2fd20039b] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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548
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549
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McClements DJ, Xiao H. Potential biological fate of ingested nanoemulsions: influence of particle characteristics. Food Funct 2012; 3:202-20. [DOI: 10.1039/c1fo10193e] [Citation(s) in RCA: 229] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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550
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Fathi M, Mozafari M, Mohebbi M. Nanoencapsulation of food ingredients using lipid based delivery systems. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.08.003] [Citation(s) in RCA: 417] [Impact Index Per Article: 34.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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