51
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Silva HD, Beldíková E, Poejo J, Abrunhosa L, Serra AT, Duarte CM, Brányik T, Cerqueira MA, Pinheiro AC, Vicente AA. Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.007] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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52
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da Silva Santos V, Badan Ribeiro AP, Andrade Santana MH. Solid lipid nanoparticles as carriers for lipophilic compounds for applications in foods. Food Res Int 2019; 122:610-626. [PMID: 31229120 DOI: 10.1016/j.foodres.2019.01.032] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 01/03/2019] [Accepted: 01/14/2019] [Indexed: 11/30/2022]
Abstract
Nanotechnology is a new subject of interest in the field of food industry. Therefore, scientific and technological studies have been intensified in the last 10 years because of the promising results associated with the potential application of functional properties in food products, such as physical and chemical stability, protection and controlled release of bioactive compounds, and facilitated solubility of lipophilic compounds. Lipids have been used as raw material for the preparation of nanostructures, mainly owing to the solubilization capacity of lipophilic bioactive compounds, as well as because of the advantage of potentially using natural ingredients for production on an industrial scale. Thus, in this review, we describe the information reported in scientific literature on the chemical, physical, and structural properties of lipids used in the preparation of solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs). We reviewed the production methods; structural lipid components; emulsifying systems; bioactive lipophilic compounds; and the physical, thermal, and oxidative properties of SLN and NLC. In addition, important methods for characterizing these systems with regard to particle size, polydispersity index, zeta potential, morphology, crystallization behavior, and polymorphism are discussed with examples, in order to support studies that consider physical stability during processing and storage. Furthermore, studies on the applications of SLNs and NLCs in foods are only found for model systems, justifying the compilation of a series of studies on the potential applications to encourage future works. In addition, we have described the aspects still under discussion, related to the possible risks and regulatory aspects of nanotechnology in food.
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Affiliation(s)
- Valeria da Silva Santos
- Department of Biotechnological Processes, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Maria Helena Andrade Santana
- Department of Biotechnological Processes, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
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53
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Almajwal AM, Abulmeaty MMA, Feng H, Alruwaili NW, Dominguez-Uscanga A, Andrade JE, Razak S, ElSadek MF. Stabilization of Vitamin D in Pea Protein Isolate Nanoemulsions Increases Its Bioefficacy in Rats. Nutrients 2019; 11:nu11010075. [PMID: 30609750 PMCID: PMC6356569 DOI: 10.3390/nu11010075] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/24/2018] [Accepted: 12/26/2018] [Indexed: 12/17/2022] Open
Abstract
Micronutrient delivery formulations based on nanoemulsions can enhance the absorption of nutrients and bioactives, and thus, are of great potential for food fortification and supplementation strategies. The aim was to evaluate the bioefficacy of vitamin D (VitD) encapsulated in nanoemulsions developed by sonication and pH-shifting of pea protein isolate (PPI) in restoring VitD status in VitD-deficient rats. Weaned male albino rats (n = 35) were fed either normal diet AIN-93G (VitD 1000 IU/kg) (control group; n = 7) or a VitD-deficient diet (<50 IU/kg) for six weeks (VitD-deficient group; n = 28). VitD-deficient rats were divided into four subgroups (n = 7/group). Nano-VitD and Oil-VitD groups received a dose of VitD (81 µg) dispersed in either PPI-nanoemulsions or in canola oil, respectively, every other day for one week. Their control groups, Nano-control and Oil-control, received the respective delivery vehicles without VitD. Serum 25-hydroxyvitamin D [25(OH)VitD], parathyroid hormone (PTH), Ca, P, and alkaline phosphatase (ALP) activity were measured. After one week of treatment, the VitD-deficient rats consuming Nano-VitD recovered from Vitamin D deficiency (VDD) as compared against baseline and had serum 25(OH)VitD higher than the Nano-control. Enhancement in VitD status was followed with expected changes in serum PTH, Ca, P, and ALP levels, as compared against the controls. Stabilization of VitD within PPI-based nanoemulsions enhances its absorption and restores its status and biomarkers of bone resorption in VitD-deficient rats.
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Affiliation(s)
- Ali M Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh 11433, Saudi Arabia.
| | - Mahmoud M A Abulmeaty
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh 11433, Saudi Arabia.
- Department of Medical Physiology, Faculty of Medicine, Zagazig University, Zagazig 44519, Egypt.
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, IL 61801, USA.
| | - Nawaf W Alruwaili
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, IL 61801, USA.
| | - Astrid Dominguez-Uscanga
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, IL 61801, USA.
| | - Juan E Andrade
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, IL 61801, USA.
| | - Suhail Razak
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh 11433, Saudi Arabia.
| | - Mohamed F ElSadek
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh 11433, Saudi Arabia.
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54
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Hunthayung K, Klinkesorn U, Hongsprabhas P, Chanput W. Controlled release and macrophage polarizing activity of cold-pressed rice bran oil in a niosome system. Food Funct 2019; 10:3272-3281. [DOI: 10.1039/c8fo01884g] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Phytosterols, α-tocopherol and γ-oryzanol are scientifically recognized as major health promoting compounds found in cold-pressed rice bran oil (CRBO).
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Affiliation(s)
- Kwanchanok Hunthayung
- Department of Food Science and Technology
- Faculty of Agro-industry
- Kasetsart University
- Bangkok 10900
- Thailand
| | - Utai Klinkesorn
- Department of Food Science and Technology
- Faculty of Agro-industry
- Kasetsart University
- Bangkok 10900
- Thailand
| | - Parichat Hongsprabhas
- Department of Food Science and Technology
- Faculty of Agro-industry
- Kasetsart University
- Bangkok 10900
- Thailand
| | - Wasaporn Chanput
- Department of Food Science and Technology
- Faculty of Agro-industry
- Kasetsart University
- Bangkok 10900
- Thailand
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55
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Ng N, Chen PX, Ghazani SM, Wright AJ, Marangoni A, Goff HD, Joye IJ, Rogers MA. Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants. Food Funct 2019; 10:8195-8207. [DOI: 10.1039/c9fo02210d] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Altering sn-fatty acid position of glycerol mono-oleate (GMO) from sn-1 to sn-2 decreases fatty acid bioaccessibility by 25.9% providing possible strategies to tailor lipemic responses of food emulsions.
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Affiliation(s)
- Natalie Ng
- Department of Food Science
- University of Guelph
- Guelph
- Canada
| | - Peter X. Chen
- Department of Food Science
- University of Guelph
- Guelph
- Canada
- School of Pharmacy
| | | | - Amanda J. Wright
- Human Health & Nutritional Sciences
- University of Guelph
- Guelph
- Canada
| | | | | | - Iris J. Joye
- Department of Food Science
- University of Guelph
- Guelph
- Canada
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56
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Hu Y, Bao C, Li D, You L, Du Y, Liu B, Li X, Ren F, Li Y. The construction of enzymolyzed α-lactalbumin based micellar nanoassemblies for encapsulating various kinds of hydrophobic bioactive compounds. Food Funct 2019; 10:8263-8272. [DOI: 10.1039/c9fo02035g] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Protein-based nanoassemblies can encapsulate hydrophobic compounds into their hydrophobic region and effectively improve their aqueous solubility and stability.
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Affiliation(s)
- Yulin Hu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Cheng Bao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Dan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Lingxin You
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Yizheng Du
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Bin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Xin Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Yuan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
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57
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Zhao S, Tian G, Zhao C, Li C, Bao Y, DiMarco-Crook C, Tang Z, Li C, Julian McClements D, Xiao H, Zheng J. The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification. Food Chem 2018; 269:577-587. [DOI: 10.1016/j.foodchem.2018.07.062] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2017] [Revised: 06/14/2018] [Accepted: 07/10/2018] [Indexed: 01/26/2023]
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58
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The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.003] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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59
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Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.034] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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60
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Jintapattanakit A, Hasan HM, Junyaprasert VB. Vegetable oil-based nanoemulsions containing curcuminoids: Formation optimization by phase inversion temperature method. J Drug Deliv Sci Technol 2018. [DOI: 10.1016/j.jddst.2017.12.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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61
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Yang C, Zhang M, Merlin D. Advances in Plant-derived Edible Nanoparticle-based lipid Nano-drug Delivery Systems as Therapeutic Nanomedicines. J Mater Chem B 2018; 6:1312-1321. [PMID: 30034807 PMCID: PMC6053076 DOI: 10.1039/c7tb03207b] [Citation(s) in RCA: 130] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Plant-derived edible nanoparticles (PDNPs) are nano-sized membrane vesicles released by edible plants, such as grapefruit, ginger, broccoli, and lemon. They are non-toxic, have tissue-specific targeting properties, and can be mass-produced. Thus, they have great potential for clinical application. PDNPs offer multiple advantages over the currently available drug delivery systems, such as their relatively high internalization rate, low immunogenicity, proven stability in the gastrointestinal (GI) tract, and ability to overcome the blood-brain barrier but not cross the placental barrier. In this review, we will discuss these merits of PDNPs and analyze the current issues in PDNP research.
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Affiliation(s)
- Chunhua Yang
- Institute for Biomedical Sciences, Center for Diagnostics and Therapeutics, Georgia State University, Atlanta, GA, 30302 United States
| | - Mingzhen Zhang
- Institute for Biomedical Sciences, Center for Diagnostics and Therapeutics, Georgia State University, Atlanta, GA, 30302 United States
| | - Didier Merlin
- Institute for Biomedical Sciences, Center for Diagnostics and Therapeutics, Georgia State University, Atlanta, GA, 30302 United States
- Atlanta Veterans Affairs Medical Center, Decatur, GA, 30033 United States
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62
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Yoon HJ, Zhang X, Kang MG, Kim GJ, Shin SY, Baek SH, Lee BN, Hong SJ, Kim JT, Hong K, Bae H. Cytotoxicity Evaluation of Turmeric Extract Incorporated Oil-in-Water Nanoemulsion. Int J Mol Sci 2018; 19:E280. [PMID: 29342111 PMCID: PMC5796226 DOI: 10.3390/ijms19010280] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2017] [Revised: 01/09/2018] [Accepted: 01/10/2018] [Indexed: 02/02/2023] Open
Abstract
To overcome the drawbacks of conventional drug delivery system, nanoemulsion have been developed as an advanced form for improving the delivery of active ingredients. However, safety evaluation is crucial during the development stage before the commercialization. Therefore, the aim of this study was to evaluate the cytotoxicity of two types of newly developed nanoemulsions. Turmeric extract-loaded nanoemulsion powder-10.6 (TE-NEP-10.6, high content of artificial surfactant Tween 80), which forms the optimal nanoemulsion, and the TE-NEP-8.6 made by increasing the content of natural emulsifier (lecithin) to reduce the potential toxicity of nanoemulsion were cultured with various cells (NIH3T3, H9C2, HepG2, hCPC, and hEPC) and the changes of each cell were observed followed by nanoemulsion treatment. As a result, the two nanoemulsions (TE-NEP-10.6 and TE-NEP-8.6) did not show significant difference in cell viability. In the case of cell line (NIH3T3, H9C2, and HepG2), toxicity was not observed at an experimental concentration of less than 1 mg/mL, however, the cell survival rate decreased in a concentration dependent manner in the case of primary cultured cells. These results from our study can be used as a basic data to confirm the cell type dependent toxicity of nanoemulsion.
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Affiliation(s)
- Hee Jeong Yoon
- College of Animal Bioscience and Technology, Department of Bioindustrial Technologies, Konkuk University, Hwayang-dong, Kwangjin-gu, Seoul 05029, Korea.
| | - Xiaowei Zhang
- College of Animal Bioscience and Technology, Department of Bioindustrial Technologies, Konkuk University, Hwayang-dong, Kwangjin-gu, Seoul 05029, Korea.
| | - Min Gyeong Kang
- College of Animal Bioscience and Technology, Department of Bioindustrial Technologies, Konkuk University, Hwayang-dong, Kwangjin-gu, Seoul 05029, Korea.
| | - Gyeong Jin Kim
- College of Animal Bioscience and Technology, Department of Bioindustrial Technologies, Konkuk University, Hwayang-dong, Kwangjin-gu, Seoul 05029, Korea.
| | - Sun Young Shin
- Laboratory of Cardiovascular Regeneration, Division of Cardiology, Seoul St. Mary's Hospital, The Catholic University of Korea School of Medicine, Seoul 02841, Korea.
| | - Sang Hong Baek
- Laboratory of Cardiovascular Regeneration, Division of Cardiology, Seoul St. Mary's Hospital, The Catholic University of Korea School of Medicine, Seoul 02841, Korea.
| | - Bom Nae Lee
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea.
| | - Su Jung Hong
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea.
| | - Jun Tae Kim
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea.
| | - Kwonho Hong
- KU Convergence Science and Technology Institute, Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Hwayang-dong, Kwangjin-gu, Seoul 05029, Korea.
| | - Hojae Bae
- KU Convergence Science and Technology Institute, Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Hwayang-dong, Kwangjin-gu, Seoul 05029, Korea.
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63
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Food Nanoemulsions: Stability, Benefits and Applications. AN INTRODUCTION TO FOOD GRADE NANOEMULSIONS 2018. [DOI: 10.1007/978-981-10-6986-4_2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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64
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McClements DJ, Xiao H. Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles. NPJ Sci Food 2017; 1:6. [PMID: 31304248 PMCID: PMC6548419 DOI: 10.1038/s41538-017-0005-1] [Citation(s) in RCA: 216] [Impact Index Per Article: 30.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 01/25/2017] [Accepted: 04/10/2017] [Indexed: 12/27/2022] Open
Abstract
Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from consumers, regulatory agencies, and the food industry about potential adverse effects (toxicity) associated with the application of nanotechnology in foods. In particular, there is concern about the direct incorporation of engineered nanoparticles into foods, such as those used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals, or those used to modify the optical, rheological, or flow properties of foods or food packaging. This review article summarizes the application of both inorganic (silver, iron oxide, titanium dioxide, silicon dioxide, and zinc oxide) and organic (lipid, protein, and carbohydrate) nanoparticles in foods, highlights the most important nanoparticle characteristics that influence their behavior, discusses the importance of food matrix and gastrointestinal tract effects on nanoparticle properties, emphasizes potential toxicity mechanisms of different food-grade nanoparticles, and stresses important areas where research is still needed. The authors note that nanoparticles are already present in many natural and processed foods, and that new kinds of nanoparticles may be utilized as functional ingredients by the food industry in the future. Many of these nanoparticles are unlikely to have adverse affects on human health, but there is evidence that some of them could have harmful effects and that future studies are required.
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Affiliation(s)
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003 USA
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65
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Park CY, Jang CH, Lee DY, Cho HT, Kim YJ, Park YH, Imm JY. Changes in hepatic gene expression and serum metabolites after oral administration of overdosed vitamin-E-loaded nanoemulsion in rats. Food Chem Toxicol 2017; 109:421-427. [PMID: 28923436 DOI: 10.1016/j.fct.2017.09.031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 07/24/2017] [Accepted: 09/14/2017] [Indexed: 12/11/2022]
Abstract
Vitamin-E-loaded nanoemulsion (Vit E-NE) was produced, and the effects of repeated oral administration of Vit E-NE (2 g/kg/day) for five days on hepatic gene expression and serum metabolites were investigated in rats. The mean particle diameter and zeta potential of Vit E-NE was 112 nm and 56 mV, respectively. Vit E-NE administered rats showed significantly higher triglyceride content than of standard diet (control) or Vit E control emulsion (Vit E-CE) group but no toxicity symptoms were found in blood biochemical analysis. Next generation sequencing analysis of rat liver revealed that several genes related to energy and xenobiotic metabolism (CYP1A1 and glutathione S-transferase) were significantly altered. Serum metabolites (B-hydroxybutyrate and palmitoleic acid) indicating ketone body production and activation of stearoyl-CoAdesaturase were significantly increased by administration of Vit E-NE. The results of this study suggest that excessive consumption of edible nano-sized food ingredients can possibly cause adverse effects.
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Affiliation(s)
- Chae Young Park
- Department of Foods and Nutrition, Kookmin University, Seoul, South Korea
| | - Chul Ho Jang
- Department of Bio & Fermentation Convergence Technology, Kookmin University, Seoul, South Korea
| | - Do Yup Lee
- Department of Bio & Fermentation Convergence Technology, Kookmin University, Seoul, South Korea
| | - Hyung Taek Cho
- Department of Food & Biotechnology, Korea University, Sejong, South Korea
| | - Young Jun Kim
- Department of Food & Biotechnology, Korea University, Sejong, South Korea
| | - Yoo Heon Park
- Research Institute of Biotechnology & Medical Converged Science, Dongguk University, Ilsan, South Korea
| | - Jee-Young Imm
- Department of Foods and Nutrition, Kookmin University, Seoul, South Korea.
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66
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Pinheiro AC, Gonçalves RFS, Madalena DA, Vicente AA. Towards the understanding of the behavior of bio-based nanostructures during in vitro digestion. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.06.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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67
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Jia CH, Shin JA, Kim YM, Lee KT. Effect of processing on composition changes of selected spices. PLoS One 2017; 12:e0176037. [PMID: 28459863 PMCID: PMC5411073 DOI: 10.1371/journal.pone.0176037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Accepted: 04/04/2017] [Indexed: 01/16/2023] Open
Abstract
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77.74–242.73%), baking (85.99–212.39%), stir-frying (83.12–957.08%), deep-frying (162.48–4214.53%), steaming (45.97–179.57%), roasting (49.65–253.69%), and microwaving (44.67–230.13%). Similarly for true retention of β-carotene were: boiling (65.69–313.75%), baking (71.46–330.16%), stir-frying (89.62–362.46%), deep-frying (178.22–529.16%), steaming (50.39–240.92%), roasting (73.54–361.47%), and microwaving (78.60–339.87%).
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Affiliation(s)
- Cai-Hua Jia
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
| | - Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
| | - Young-Min Kim
- Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
- * E-mail:
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68
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Micro- and nano bio-based delivery systems for food applications: In vitro behavior. Adv Colloid Interface Sci 2017; 243:23-45. [PMID: 28395856 DOI: 10.1016/j.cis.2017.02.010] [Citation(s) in RCA: 131] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 02/10/2017] [Accepted: 02/13/2017] [Indexed: 01/02/2023]
Abstract
Micro- and nanoencapsulation is an emerging technology in the food field that potentially allows the improvement of food quality and human health. Bio-based delivery systems of bioactive compounds have a wide variety of morphologies that influence their stability and functional performance. The incorporation of bioactive compounds in food products using micro- and nano-delivery systems may offer extra health benefits, beyond basic nutrition, once their encapsulation may provide protection against undesired environmental conditions (e.g., heat, light and oxygen) along the food chain (including processing and storage), thus improving their bioavailability, while enabling their controlled release and target delivery. This review provides an overview of the bio-based materials currently used for encapsulation of bioactive compounds intended for food applications, as well as the main production techniques employed in the development of micro- and nanosystems. The behavior of such systems and of bioactive compounds entrapped into, throughout in vitro gastrointestinal systems, is also tracked in a critical manner. Comparisons between various in vitro digestion systems (including the main advantages and disadvantages) currently in use, as well as correlations between the behavior of micro- and nanosystems studied through in vitro and in vivo systems were highlighted and discussed here for the first time. Finally, examples of bioactive micro- and nanosystems added to food simulants or to real food matrices are provided, together with a revision of the main challenges for their safe commercialization, the regulatory issues involved and the main legislation aspects.
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69
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Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2852-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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70
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Park SJ, Garcia CV, Shin GH, Kim JT. Development of nanostructured lipid carriers for the encapsulation and controlled release of vitamin D3. Food Chem 2017; 225:213-219. [PMID: 28193417 DOI: 10.1016/j.foodchem.2017.01.015] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 11/20/2016] [Accepted: 01/04/2017] [Indexed: 11/19/2022]
Abstract
Nanostructured lipid carriers (NLCs) for encapsulating vitamin D3 (VD3), a lipophilic vitamin, were successfully fabricated by hot high pressure homogenization. The physicochemical properties of the VD3-NLCs were characterized, and the release profiles of VD3 in simulated gastrointestinal fluids were investigated. Optimum VD3-NLCs were obtained with a small diameter (132.9nm), a high zeta potential (-41.90mV), and a high encapsulation efficiency (85.6%). The stability of the VD3-NLCs was tested during 20days of storage at 25°C under a wide range of pHs. In vitro digestion in simulated gastrointestinal fluids demonstrated their capability for controlled release because the NLCs were able to remain stable and protect the VD3 in simulated stomach fluid, but released more than 90% of the VD3 in simulated intestinal fluid. Therefore, the developed NLCs are promising carriers for increasing the oral bioavailability of VD3.
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Affiliation(s)
- Sung Jin Park
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Republic of Korea
| | - Coralia V Garcia
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Kunsan 54150, Republic of Korea.
| | - Jun Tae Kim
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Republic of Korea.
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71
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Kim SW, Garcia CV, Lee BN, Kwon HJ, Kim JT. Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham. Korean J Food Sci Anim Resour 2017; 37:889-897. [PMID: 29725211 PMCID: PMC5932933 DOI: 10.5851/kosfa.2017.37.6.889] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 11/08/2017] [Accepted: 11/22/2017] [Indexed: 11/17/2022] Open
Abstract
In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (−31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TE-NE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities.
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Affiliation(s)
- Seung Wook Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul 03722, Korea.,Ottogi Research Center, Ottogi Corporation, Anyang 14060, Korea
| | - Coralia V Garcia
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea
| | - Bom Nae Lee
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea
| | - Ho Jeong Kwon
- Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul 03722, Korea
| | - Jun Tae Kim
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea
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Kumar P, Lakshmi YS, Kondapi AK. An oral formulation of efavirenz-loaded lactoferrin nanoparticles with improved biodistribution and pharmacokinetic profile. HIV Med 2016; 18:452-462. [DOI: 10.1111/hiv.12475] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/12/2016] [Indexed: 01/17/2023]
Affiliation(s)
- P Kumar
- Department of Biotechnology and Bioinformatics; School of Life Sciences; University of Hyderabad; Hyderabad India
| | - YS Lakshmi
- Department of Biotechnology and Bioinformatics; School of Life Sciences; University of Hyderabad; Hyderabad India
| | - AK Kondapi
- Department of Biotechnology and Bioinformatics; School of Life Sciences; University of Hyderabad; Hyderabad India
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73
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Saberi AH, Fang Y, McClements DJ. Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification. Food Res Int 2016; 89:296-301. [DOI: 10.1016/j.foodres.2016.08.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 08/11/2016] [Accepted: 08/13/2016] [Indexed: 10/21/2022]
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74
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Cheong AM, Tan CP, Nyam KL. In vitro evaluation of the structural and bioaccessibility of kenaf seed oil nanoemulsions stabilised by binary emulsifiers and β-cyclodextrin complexes. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.06.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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75
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Qi J, Zhuang J, Lu Y, Dong X, Zhao W, Wu W. In vivo fate of lipid-based nanoparticles. Drug Discov Today 2016; 22:166-172. [PMID: 27713035 DOI: 10.1016/j.drudis.2016.09.024] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 08/28/2016] [Accepted: 09/27/2016] [Indexed: 01/10/2023]
Abstract
The in vivo fate of lipid-based nanoparticles (LBNs) is essentially determined by the properties of their lipid compositions. LBNs are rapidly degraded via lipolysis wherever lipases are abundant, especially in the gastrointestinal tract. LBNs that survive lipolysis can be translocated through the circulation to reach terminal organs or tissues. Lipid composition, particle size, and surface decoration, as well as the formation of protein corona, are the main factors influencing the in vivo fate of LBNs. As we discuss here, elucidation of the in vivo fate of LBNs helps weigh the balance between lipolysis and biorecognition, and is emerging as a new field of research.
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Affiliation(s)
- Jianping Qi
- School of Pharmacy, Fudan University, Key Laboratory of Smart Drug Delivery of MOE and PLA, Shanghai, China
| | - Jie Zhuang
- School of Pharmacy, Shanghai University of Medicine & Health Sciences, Shanghai, China
| | - Yi Lu
- School of Pharmacy, Fudan University, Key Laboratory of Smart Drug Delivery of MOE and PLA, Shanghai, China
| | - Xiaochun Dong
- School of Pharmacy, Fudan University, Key Laboratory of Smart Drug Delivery of MOE and PLA, Shanghai, China
| | - Weili Zhao
- School of Pharmacy, Fudan University, Key Laboratory of Smart Drug Delivery of MOE and PLA, Shanghai, China; Key Laboratory for Special Functional Materials of the Ministry of Education, Henan University, Kaifeng, China
| | - Wei Wu
- School of Pharmacy, Fudan University, Key Laboratory of Smart Drug Delivery of MOE and PLA, Shanghai, China.
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76
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Murillo AG, Aguilar D, Norris GH, DiMarco DM, Missimer A, Hu S, Smyth JA, Gannon S, Blesso CN, Luo Y, Fernandez ML. Compared with Powdered Lutein, a Lutein Nanoemulsion Increases Plasma and Liver Lutein, Protects against Hepatic Steatosis, and Affects Lipoprotein Metabolism in Guinea Pigs. J Nutr 2016; 146:1961-1969. [PMID: 27581580 DOI: 10.3945/jn.116.235374] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2016] [Accepted: 08/01/2016] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND It is not clear how oil-in-water nanoemulsions of lutein may affect bioavailability and consequently alter lipoprotein metabolism, oxidative stress, and inflammation. OBJECTIVE The bioavailability as well as effects of a powdered lutein (PL) and an oil-in-water lutein nanoemulsion (NANO; particle size: 254.2 nm; polydispersity index: 0.29; and ζ-potential: -65 mV) on metabolic variables in liver, plasma, and adipose tissue in a guinea pig model of hepatic steatosis were evaluated. METHODS Twenty-four 2-mo-old male Hartley guinea pigs, weighing 200-300 g (n = 8/group), were fed diets containing 0.25 g cholesterol/100 g to induce liver injury for the duration of the study. They were allocated to control (0 mg lutein), PL (3.5 mg/d), or NANO (3.5 mg/d) groups. After 6 wk, plasma, liver, and adipose tissue were collected for determination of lutein, plasma lipids, tissue cholesterol, and inflammatory cytokines. RESULTS The NANO group had 2-fold higher concentrations of lutein in plasma (P < 0.001) and 1.6-fold higher concentrations in liver (P < 0.001) than did the PL group, indicating greater bioavailability of this carotenoid. The NANO group also had 24% lower hepatic steatosis scores (P < 0.05), 31% lower hepatic cholesterol accumulation (P < 0.05), and 64% lower plasma alanine aminotransferase (P < 0.05) than did the control group. Hepatic oxidized LDL was 55% lower in both the PL and NANO groups than in the control group (P < 0.05). In plasma, the NANO group had 2-fold higher concentrations of LDL and HDL cholesterol as well as a 2-fold higher number of VLDL, LDL, and HDL particles than did the other 2 groups as evaluated by nuclear magnetic resonance. Furthermore, the NANO group had 15% higher concentrations of free cholesterol in adipose tissue, resulting in higher concentrations of inflammatory markers, than did the other 2 groups. CONCLUSIONS These results indicate that, although this lutein nanoemulsion exerted protective effects against hepatic steatosis, plasma lipoproteins and adipose tissue cholesterol were increased. These data suggest that the metabolic effects of this particular nanoemulsion might not be protective in all tissues in guinea pigs.
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Affiliation(s)
| | - David Aguilar
- Department of Athletic Training and Nutrition, Weber State University, Ogden, UT; and
| | | | | | | | - Siqi Hu
- Departments of Nutritional Sciences and
| | - Joan A Smyth
- Pathobiology and Veterinary Science, University of Connecticut, Storrs, CT
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Wang W, Sun C, Mao L, Ma P, Liu F, Yang J, Gao Y. The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.004] [Citation(s) in RCA: 364] [Impact Index Per Article: 45.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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78
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Zhai H, Gunness P, Gidley MJ. Effects of cereal soluble dietary fibres on hydrolysis of p-nitrophenyl laurate by pancreatin. Food Funct 2016; 7:3382-9. [PMID: 27396488 DOI: 10.1039/c6fo00383d] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The aim of this study was to investigate the effects of cereal soluble dietary fibres (SDFs), β-glucans (BG) from oat and barley as well as arabinoxylans (AX) from wheat and rye, on the lipolysis of p-nitrophenyl laurate (p-NP laurate). p-NP laurate emulsions were prepared in the presence of increasing concentrations of SDFs (0.1%, 1.0% and 1.5% w/v), and lipolysis of emulsions by pancreatic lipase, particle size distribution of the p-NP laurate droplets, and viscosity of emulsions with soluble dietary fibres were measured. It was found that with increasing viscosity of SDFs, the rate of lipolysis decreased while the initial droplet size of the emulsion increased. Rate coefficients were more consistently correlated with average droplet size than with viscosity, suggesting that SDFs inhibited lipolysis primarily by increasing the size of droplets through flocculation, thereby decreasing the available surface area for lipase action.
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Affiliation(s)
- Honglei Zhai
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia.
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80
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Ni S, Hu C, Sun R, Zhao G, Xia Q. Nanoemulsions-Based Delivery Systems for Encapsulation of Quercetin: Preparation, Characterization, and Cytotoxicity Studies. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12374] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Shilei Ni
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering; Southeast University; Nanjing 210096 China
- Suzhou Key Laboratory of Biomedical Materials and Technology; Suzhou 215123 China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou 215123 China
- Institute of Pharmaceutical Preparations; Hengrui Pharmaceutical co., LTD; Shanghai 200245 China
| | - Caibiao Hu
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering; Southeast University; Nanjing 210096 China
- Suzhou Key Laboratory of Biomedical Materials and Technology; Suzhou 215123 China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou 215123 China
| | - Rui Sun
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering; Southeast University; Nanjing 210096 China
- Suzhou Key Laboratory of Biomedical Materials and Technology; Suzhou 215123 China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou 215123 China
| | - Guodong Zhao
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering; Southeast University; Nanjing 210096 China
- Suzhou Key Laboratory of Biomedical Materials and Technology; Suzhou 215123 China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou 215123 China
| | - Qiang Xia
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering; Southeast University; Nanjing 210096 China
- Suzhou Key Laboratory of Biomedical Materials and Technology; Suzhou 215123 China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou 215123 China
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81
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Aboalnaja KO, Yaghmoor S, Kumosani TA, McClements DJ. Utilization of nanoemulsions to enhance bioactivity of pharmaceuticals, supplements, and nutraceuticals: Nanoemulsion delivery systems and nanoemulsion excipient systems. Expert Opin Drug Deliv 2016; 13:1327-36. [PMID: 26984045 DOI: 10.1517/17425247.2016.1162154] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
INTRODUCTION The efficacy of many hydrophobic bioactives (pharmaceuticals, supplements, and nutraceuticals) is limited due to their relatively low or highly variable bioavailability. Nanoemulsions consisting of small lipid droplets (r < 100 nm) dispersed in water can be designed to improve bioavailability. AREAS COVERED The major factors limiting the oral bioavailability of hydrophobic bioactive agents are highlighted: bioaccessibility, absorption and transformation. Two nanoemulsion-based approaches to control these processes and improve bioavailability are discussed: nanoemulsion delivery systems (NDS) and nanoemulsion excipient systems (NES). In NDS, hydrophobic bioactives are dissolved within the lipid phase of oil-in-water nanoemulsions. In NES, the bioactives are present within a conventional drug, supplement, or food, which is consumed with an oil-in-water nanoemulsion. Examples of NDS and NES utilization to improve bioactive bioavailability are given. EXPERT OPINION Considerable progress has been made in nanoemulsion design, fabrication, and testing. This knowledge facilitates the design of new formulations to improve the bioavailability of pharmaceuticals, supplements, and nutraceuticals. NDS and NES must be carefully designed based on the major factors limiting the bioavailability of specific bioactives. Research is still required to ensure these systems are commercially viable, and to demonstrate their safety and efficacy using animal and human feeding studies.
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Affiliation(s)
- Khaled Omer Aboalnaja
- a Department of Biochemistry, Faculty of Science, Bioactive Natural Products Research Group , King Abdulaziz University , Jeddah , Saudi Arabia
| | - Soonham Yaghmoor
- b Department of Biochemistry, Faculty of Science, Production of Bioproducts for Industrial Applications Research Group , King Abdulaziz University , Jeddah , Saudi Arabia
| | - Taha Abdullah Kumosani
- a Department of Biochemistry, Faculty of Science, Bioactive Natural Products Research Group , King Abdulaziz University , Jeddah , Saudi Arabia.,b Department of Biochemistry, Faculty of Science, Production of Bioproducts for Industrial Applications Research Group , King Abdulaziz University , Jeddah , Saudi Arabia
| | - David Julian McClements
- b Department of Biochemistry, Faculty of Science, Production of Bioproducts for Industrial Applications Research Group , King Abdulaziz University , Jeddah , Saudi Arabia.,c Department of Food Science , University of Massachusetts , Amherst , MA , USA
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82
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Akbari A, Wu J. Cruciferin nanoparticles: Preparation, characterization and their potential application in delivery of bioactive compounds. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.017] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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83
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Norton JE, Gonzalez Espinosa Y, Watson RL, Spyropoulos F, Norton IT. Functional food microstructures for macronutrient release and delivery. Food Funct 2016; 6:663-78. [PMID: 25553863 DOI: 10.1039/c4fo00965g] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
There is a need to understand the role of fat, protein and carbohydrate in human health, and also how foods containing and/or structured using these macronutrients can be designed so that they can have a positive impact on health. This may include a reduction in fat, salt or sugar, the protection and targeted release of micronutrients or active ingredients from/to particular parts of the digestive system, improvement of gastrointestinal health or satiety enhancing properties. Such foods can be designed with various macro- and microstructures that will impact on macronutrient release and delivery. These include simple and double emulsions, the use of Pickering particles and shells, nanoparticles, liposomes, gelled networks, fluid gels and gel particles, foams, self-assembled structures, and encapsulated systems. In order to design foods that deliver these benefits understanding of how these structures behave in the gastrointestinal tract is also required, which should involve utilising both in vitro and in vivo studies. This review aims to draw together research in these areas, by focusing on the current state of the art, but also exciting possibilities for future research and food development.
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Affiliation(s)
- J E Norton
- University of Birmingham, Birmingham, West Midlands, UK.
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85
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Zou L, Zheng B, Zhang R, Zhang Z, Liu W, Liu C, Xiao H, McClements DJ. Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions. RSC Adv 2016. [DOI: 10.1039/c5ra22834d] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The potential of three nanoparticle-based delivery systems to improve curcumin bioavailability was investigated: lipid nPs (nanoemulsions); protein nPs (zein nanosuspensions); and, phospholipid nPs (nanoliposomes).
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Affiliation(s)
- Liqiang Zou
- State Key Laboratory of Food Science and Technology
- Nanchang University, Nanchang
- Nanchang 330047
- China
| | - Bingjing Zheng
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Ruojie Zhang
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Zipei Zhang
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Wei Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University, Nanchang
- Nanchang 330047
- China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University, Nanchang
- Nanchang 330047
- China
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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Pinheiro AC, Coimbra MA, Vicente AA. In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.025] [Citation(s) in RCA: 84] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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87
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Silverman JR, Samateh M, John G. Functional self-assembled lipidic systems derived from renewable resources. EUR J LIPID SCI TECH 2016; 118:47-55. [PMID: 26766923 PMCID: PMC4707982 DOI: 10.1002/ejlt.201500198] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Accepted: 08/21/2015] [Indexed: 11/10/2022]
Abstract
Self-assembled lipidic amphiphile systems can create a variety of multi-functional soft materials with value-added properties. When employing natural reagents and following biocatalytic syntheses, self-assembling monomers may be inherently designed for degradation, making them potential alternatives to conventional and persistent polymers. By using non-covalent forces, self-assembled amphiphiles can form nanotubes, fibers, and other stimuli responsive architectures prime for further applied research and incorporation into commercial products. By viewing these lipid derivatives under a lens of green principles, there is the hope that in developing a structure-function relationship and functional smart materials that research may remain safe, economic, and efficient.
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Affiliation(s)
- Julian R. Silverman
- Department of Chemistry and Center for Discovery and Innovation (CDI), The City College of New York, New York, NY
- Ph.D. Program in Chemistry, The Graduate Center of the City University of New York, New York, NY
| | - Malick Samateh
- Department of Chemistry and Center for Discovery and Innovation (CDI), The City College of New York, New York, NY
- Ph.D. Program in Chemistry, The Graduate Center of the City University of New York, New York, NY
| | - George John
- Department of Chemistry and Center for Discovery and Innovation (CDI), The City College of New York, New York, NY
- Ph.D. Program in Chemistry, The Graduate Center of the City University of New York, New York, NY
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Tangsrianugul N, Suphantharika M, McClements DJ. Simulated gastrointestinal fate of lipids encapsulated in starch hydrogels: Impact of normal and high amylose corn starch. Food Res Int 2015; 78:79-87. [PMID: 28433320 DOI: 10.1016/j.foodres.2015.11.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Revised: 11/02/2015] [Accepted: 11/04/2015] [Indexed: 11/29/2022]
Abstract
The influence of starch type (resistant starch (RS) versus native (NS) starch) and concentration (10 and 35wt.%) on the potential gastrointestinal fate of digestible lipid (corn oil) droplets encapsulated within starch hydrogels was studied using a simulated gastrointestinal tract (GIT). The NS used was a normal corn starch, whereas the RS used was a high amylose corn starch. Changes in morphology, organization, size, and charge of the particles in the delivery systems were measured as they passed through each stage of the GIT model: mouth, stomach, and small intestine. The GIT fates of three types of delivery system were compared: free lipid droplets; lipid droplets in RS-hydrogels; and, lipid droplets in NS-hydrogels. Encapsulation of the lipid droplets in the hydrogels had a pronounced influence on their GIT behavior, with the effect depending strongly on starch type. The starch granules in the RS-hydrogels remained intact throughout the simulated GIT because their compact structure makes them resistant to enzyme digestion. The initial rate of lipid digestion in the small intestine phase also depended on delivery system type: emulsion>RS-hydrogels>NS-hydrogels. However, the lipid phase appeared to be fully digested at the end of the digestion period for all samples. These results provide useful information for designing functional foods for improved health. For example, food matrices could be developed that slowdown the rate of lipid digestion, and therefore prevent a spike in serum triacylglycerols in the blood, which may be advantageous for developing functional foods to tackle diabetes.
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Affiliation(s)
- Nuttinee Tangsrianugul
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
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Zhang Z, Zhang R, Chen L, Tong Q, McClements DJ. Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract. Eur Polym J 2015. [DOI: 10.1016/j.eurpolymj.2015.01.013] [Citation(s) in RCA: 115] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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90
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Saberi AH, Fang Y, McClements DJ. Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification. Food Chem 2015; 185:254-60. [DOI: 10.1016/j.foodchem.2015.03.080] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2014] [Revised: 03/09/2015] [Accepted: 03/23/2015] [Indexed: 11/16/2022]
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91
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Bellmann S, Carlander D, Fasano A, Momcilovic D, Scimeca JA, Waldman WJ, Gombau L, Tsytsikova L, Canady R, Pereira DIA, Lefebvre DE. Mammalian gastrointestinal tract parameters modulating the integrity, surface properties, and absorption of food-relevant nanomaterials. WILEY INTERDISCIPLINARY REVIEWS. NANOMEDICINE AND NANOBIOTECHNOLOGY 2015; 7:609-22. [PMID: 25641962 PMCID: PMC4949541 DOI: 10.1002/wnan.1333] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2014] [Revised: 12/12/2014] [Accepted: 12/15/2014] [Indexed: 12/12/2022]
Abstract
Many natural chemicals in food are in the nanometer size range, and the selective uptake of nutrients with nanoscale dimensions by the gastrointestinal (GI) tract is a normal physiological process. Novel engineered nanomaterials (NMs) can bring various benefits to food, e.g., enhancing nutrition. Assessing potential risks requires an understanding of the stability of these entities in the GI lumen, and an understanding of whether or not they can be absorbed and thus become systemically available. Data are emerging on the mammalian in vivo absorption of engineered NMs composed of chemicals with a range of properties, including metal, mineral, biochemical macromolecules, and lipid-based entities. In vitro and in silico fluid incubation data has also provided some evidence of changes in particle stability, aggregation, and surface properties following interaction with luminal factors present in the GI tract. The variables include physical forces, osmotic concentration, pH, digestive enzymes, other food, and endogenous biochemicals, and commensal microbes. Further research is required to fill remaining data gaps on the effects of these parameters on NM integrity, physicochemical properties, and GI absorption. Knowledge of the most influential luminal parameters will be essential when developing models of the GI tract to quantify the percent absorption of food-relevant engineered NMs for risk assessment.
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Affiliation(s)
| | | | - Alessio Fasano
- Massachusetts General Hospital for Children, Harvard Medical School, Boston, MA, USA
| | - Dragan Momcilovic
- Department of Health and Human Services, US Food and Drug Administration, Silver Spring, MD, USA
| | | | | | | | - Lyubov Tsytsikova
- Center for Risk Science Innovation and Application, ILSI Research Foundation, Washington, DC, USA
| | - Richard Canady
- Center for Risk Science Innovation and Application, ILSI Research Foundation, Washington, DC, USA
| | - Dora I A Pereira
- MRC Human Nutrition Research, Elsie Widdowson Laboratory, Cambridge, UK
| | - David E Lefebvre
- Regulatory Toxicology Research Division, Food Directorate, Health Canada, Ottawa, Canada
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92
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McClements DJ. Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability. J Food Sci 2015; 80:N1602-11. [PMID: 26073042 DOI: 10.1111/1750-3841.12919] [Citation(s) in RCA: 171] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Accepted: 04/13/2015] [Indexed: 01/20/2023]
Abstract
UNLABELLED There has been a surge of interest in the development of nanoscale systems for the encapsulation, protection, and delivery of lipophilic nutrients, vitamins, and nutraceuticals. This review article highlights the challenges associated with incorporating these lipophilic bioactive components into foods, and then discusses potential nanoscale delivery systems that can be used to overcome these challenges. In particular, the desirable characteristics required for any nanoscale delivery system are presented, as well as methods of fabricating them and of characterizing them. An overview of different delivery systems is given, such as microemulsions, nanoemulsions, emulsions, microgels, and biopolymer nanoparticles, and their potential applications are discussed. Nanoscale delivery systems have considerable potential within the food industry, but they must be carefully formulated to ensure that they are safe, economically viable, and effective. PRACTICAL APPLICATION Nanoscale delivery systems have numerous potential applications in the food industry for encapsulating, protecting, and releasing bioactive agents, such as nutraceuticals and vitamins. This review article highlights methods for designing, fabricating, characterizing, and utilizing edible nanoparticles from a variety of different food-grade ingredients.
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Affiliation(s)
- David Julian McClements
- Dept. of Food Science, Univ. of Massachusetts, Amherst, MA, 01003, U.S.A.,Dept. of Biochemistry, Faculty of Science, King Abdulaziz Univ, Jeddah, 21589, Saudi Arabia
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93
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Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems. Adv Colloid Interface Sci 2015; 219:27-53. [PMID: 25747522 DOI: 10.1016/j.cis.2015.02.002] [Citation(s) in RCA: 267] [Impact Index Per Article: 29.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 02/16/2015] [Accepted: 02/16/2015] [Indexed: 02/07/2023]
Abstract
There have been major advances in the development of edible colloidal delivery systems for hydrophobic bioactives in recent years. However, there are still many challenges associated with the development of effective delivery systems for hydrophilic bioactives. This review highlights the major challenges associated with developing colloidal delivery systems for hydrophilic bioactive components that can be utilized in foods, pharmaceuticals, and other products intended for oral ingestion. Special emphasis is given to the fundamental physicochemical phenomena associated with encapsulation, stabilization, and release of these bioactive components, such as solubility, partitioning, barriers, and mass transport processes. Delivery systems suitable for encapsulating hydrophilic bioactive components are then reviewed, including liposomes, multiple emulsions, solid fat particles, multiple emulsions, biopolymer particles, cubosomes, and biologically-derived systems. The advantages and limitations of each of these delivery systems are highlighted. This information should facilitate the rational selection of the most appropriate colloidal delivery systems for particular applications in the food and other industries.
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94
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Mancuso C. Key factors which concur to the correct therapeutic evaluation of herbal products in free radical-induced diseases. Front Pharmacol 2015; 6:86. [PMID: 25954201 PMCID: PMC4406081 DOI: 10.3389/fphar.2015.00086] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Accepted: 04/02/2015] [Indexed: 11/13/2022] Open
Abstract
For many years now the world's scientific literature has been perfused with articles on the therapeutic potential of natural products, the vast majority of which have herbal origins, as in the case of free radical-induced diseases. What is often overlooked is the effort of researchers who take into consideration the preclinical and clinical evaluation of these herbal products, in order to demonstrate the therapeutic efficacy and safety. The first critical issue to be addressed in the early stages of the preclinical studies is related to pharmacokinetics, which is sometimes not very favorable, of some of these products, which limits the bioavailability after oral intake. In this regard, it is worthy underlining how it is often unethical to propose the therapeutic efficacy of a compound on the basis of preclinical results obtained with far higher concentrations to those which, hopefully, could be achieved in organs and tissues of subjects taking these products by mouth. The most widely used approach to overcome the problem related to the low bioavailability involves the complexation of the active ingredients of herbal products with non-toxic carriers that facilitate the absorption and distribution. Even the induction or inhibition of drug metabolizing enzymes by herbal products, and the consequent variations of plasma concentrations of co-administered drugs, are phenomena to be carefully evaluated as they can give rise to side-effects. This risk is even greater when considering that people lack the perception of the risk arising from an over use of herbal products that, by their very nature, are considered risk-free.
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Affiliation(s)
- Cesare Mancuso
- Institute of Pharmacology, Catholic University School of Medicine Roma, Italy
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95
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Chen Y, Ma G, Ning S, Hu Y, Gao J. Numerical Investigation of Bubble Motion Behavior in a Centrifugal Vacuum Gas–Liquid–Solid Separator for the Treatment of Contaminated Hydraulic Fluid. SEP SCI TECHNOL 2015. [DOI: 10.1080/01496395.2014.978459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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96
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McClements J, McClements DJ. Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles. Crit Rev Food Sci Nutr 2015; 56:1334-62. [DOI: 10.1080/10408398.2014.970267] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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97
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Hategekimana J, Zhong F. Degradation of Vitamin E in Nanoemulsions during Storage as Affected by Temperature, Light and Darkness. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0256] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Abstract
Vitamin E (VE) nanoemulsions confront physical instabilities and chemical degradation during processing and/or storage. Therefore, thermal stability and degradation kinetics of VE in nanoemulsions fabricated using low-energy emulsification method as a function of temperature under light and in the dark were studied. Nanoemulsions had small droplet diameter (≈110 nm). The thermal degradation of VE followed the first-order kinetics with samples heated at 75°C and above presenting the highest degradation rate and short half-life (5.22 min). The degradation of VE in long-term storage fitted the Weibull model with highest degradation in nanoemulsions stored under light at 40°C. However, VE retained in nanoemulsions after certain period of time might be boosted up when nanoemulsions are stored in the dark. Results showed that the physical stability tests alone are not enough to judge the stability of VE delivery systems, as the encapsulated VE might be lost during processing and storage.
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98
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Whey protein coating increases bilayer rigidity and stability of liposomes in food-like matrices. Food Chem 2015; 173:1090-9. [DOI: 10.1016/j.foodchem.2014.10.076] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2014] [Revised: 09/29/2014] [Accepted: 10/15/2014] [Indexed: 11/17/2022]
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99
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Martins JT, Ramos ÓL, Pinheiro AC, Bourbon AI, Silva HD, Rivera MC, Cerqueira MA, Pastrana L, Malcata FX, González-Fernández Á, Vicente AA. Edible Bio-Based Nanostructures: Delivery, Absorption and Potential Toxicity. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9116-0] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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100
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Rezaei A, Nasirpour A, Fathi M. Application of Cellulosic Nanofibers in Food Science Using Electrospinning and Its Potential Risk. Compr Rev Food Sci Food Saf 2015; 14:269-284. [DOI: 10.1111/1541-4337.12128] [Citation(s) in RCA: 150] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2014] [Accepted: 04/01/2014] [Indexed: 12/21/2022]
Affiliation(s)
- Atefe Rezaei
- Dept. of Food Science and Technology; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
| | - Ali Nasirpour
- Dept. of Food Science and Technology; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
| | - Milad Fathi
- Dept. of Food Science and Technology; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
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