51
|
Zhang R, Wu W, Zhang Z, Lv S, Xing B, McClements DJ. Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6032-6040. [PMID: 31083996 DOI: 10.1021/acs.jafc.8b06930] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In the typical Western diet, fruits and vegetables are often consumed with food products that exist as oil-in-water emulsions, such as creams, dressings, and sauces. Studies have shown that coingestion of fruits and vegetables with emulsions can increase the bioavailability of beneficial lipophilic bioactive agents, such as nutraceuticals or vitamins. Agricultural produce, however, may also be contaminated with low levels of detrimental lipophilic agents, such as hydrophobic pesticides. We therefore examined the impact of coingesting a common agricultural product (tomatoes) with model food emulsions on the bioaccessibility of a hydrophobic pesticide (chlorpyrifos). The impact of emulsifier types (phospholipids, whey protein, Tween 80) and dietary fiber types (xanthan, chitosan, β-glucan) on the bioaccessibility of the pesticide was measured using a simulated gastrointestinal model. Chlorpyrifos bioaccessibility depended on the type of emulsifier used to formulate the emulsions: phospholipids > Tween 80 > whey protein. Dietary fiber type also influenced pesticide bioaccessibility by an amount that depended on the nature of the emulsifier used. Overall, our results suggest that the bioaccessibility of undesirable pesticides on fruits and vegetables will depend on the nature of the emulsions they are consumed with.
Collapse
Affiliation(s)
- Ruojie Zhang
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| | - Wenhao Wu
- Stockbridge School of Agriculture , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Zipei Zhang
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| | - Shanshan Lv
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
- Key Laboratory of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering , Northeast Forestry University , Harbin , 150040 , People's Republic of China
| | - Baoshan Xing
- Stockbridge School of Agriculture , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - David Julian McClements
- Laboratory for Environmental Health NanoScience, Center for Nanotechnology and Nanotoxicology, T. H. Chan School of Public Health , Harvard University 665 Huntington Avenue , Boston , Massachusetts 02115 , United States
| |
Collapse
|
52
|
Zavareze EDR, Kringel DH, Dias ARG. Nano-scale polysaccharide materials in food and agricultural applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:85-128. [PMID: 31151729 DOI: 10.1016/bs.afnr.2019.02.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Potential applications of nanotechnology in food and agriculture include: (1) the encapsulation of functional compounds; (2) production of reinforcing materials; (3) delivery of nutraceuticals in foods; (4) food safety, for detection and control of chemical and microbiological risks; (5) active and intelligent food packaging; (6) incorporation of protective substances of seeds; (7) addition of nutrients in the soil; (8) use of controlled release pesticides. Natural polysaccharides and their derivatives are widely used in the production of nano-scale materials. This chapter examines, the use of polysaccharides, such as starch, cellulose, lignin, pectin, gums, and cyclodextrins for the production of nano-scale materials, including nanocrystals, nanoemulsions, nanocomplexes, nanocapsules, and nanofibers.
Collapse
Affiliation(s)
| | - Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil.
| |
Collapse
|
53
|
Jampilek J, Kos J, Kralova K. Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E296. [PMID: 30791492 PMCID: PMC6409737 DOI: 10.3390/nano9020296] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 02/15/2019] [Accepted: 02/15/2019] [Indexed: 12/12/2022]
Abstract
Dietary supplements and foods for special medical purposes are special medical products classified according to the legal basis. They are regulated, for example, by the European Food Safety Authority and the U.S. Food and Drug Administration, as well as by various national regulations issued most frequently by the Ministry of Health and/or the Ministry of Agriculture of particular countries around the world. They constitute a concentrated source of vitamins, minerals, polyunsaturated fatty acids and antioxidants or other compounds with a nutritional or physiological effect contained in the food/feed, alone or in combination, intended for direct consumption in small measured amounts. As nanotechnology provides "a new dimension" accompanied with new or modified properties conferred to many current materials, it is widely used for the production of a new generation of drug formulations, and it is also used in the food industry and even in various types of nutritional supplements. These nanoformulations of supplements are being prepared especially with the purpose to improve bioavailability, protect active ingredients against degradation, or reduce side effects. This contribution comprehensively summarizes the current state of the research focused on nanoformulated human and veterinary dietary supplements, nutraceuticals, and functional foods for special medical purposes, their particular applications in various food products and drinks as well as the most important related guidelines, regulations and directives.
Collapse
Affiliation(s)
- Josef Jampilek
- Division of Biologically Active Complexes and Molecular Magnets, Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic.
- Institute of Neuroimmunology, Slovak Academy of Sciences, Dubravska cesta 9, 845 10 Bratislava, Slovakia.
| | - Jiri Kos
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Comenius University, Odbojarov 10, 832 32 Bratislava, Slovakia.
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia.
| |
Collapse
|
54
|
Chen L, Lin X, Xu X, Chen Y, Li K, Fan X, Pang J, Teng H. Self-nano-emulsifying formulation of Sonchus oleraceus Linn for improved stability: Implications for phenolics degradation under in vitro gastro-intestinal digestion. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
55
|
Jiang P, Huang J, Bao C, Jiao L, Zhao H, Du Y, Fazheng R, Li Y. Enzymatically Partially Hydrolyzed α-Lactalbumin Peptides for Self-Assembled Micelle Formation and Their Application for Coencapsulation of Multiple Antioxidants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12921-12930. [PMID: 30359000 DOI: 10.1021/acs.jafc.8b03798] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The codelivery system for multiple antioxidants such as anthocyanins (Ant) and curcumin (Cur) of synergistic action may effectively enhance their stability and cellular absorption. We have reported that amphiphilic peptides obtained from enzymatic partial hydrolysis of α-lactalbumin (α-lac) can self-assemble into 20 nm monodispersed nanomicelles in aqueous solution. Cur and Ant could be coloaded into the micelles sequentially via hydrophobic and electrostatic interactions, which was proved by fluorescence quenching experiments for the Cur-micelle and Ant-micelle interactions. Circular dichroism spectra proved that the Cur and Ant binding did not affect their structure confirmation. Both Cur- and Ant-loaded micelles showed improved stability and also exhibited an intestinal pH responsive release property in simulated gastrointestinal fluid. In addition, the nanomicelles exhibited an advanced cellular uptake and transmembrane permeability based on Caco-2 cell monolayer models. Finally, the coloaded micelles possessed a synergistic efficiency such that cellular antioxidant activity (CAA) for Cur and Ant was markedly improved.
Collapse
Affiliation(s)
- Ping Jiang
- 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 , 100083 Beijing , People's Republic of China
- College of Life Science and Technology , Beijing University of Chemical Technology , 100029 Beijing , People's Republic of China
| | - Jing Huang
- 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 , 100083 Beijing , People's Republic of 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 , 100083 Beijing , People's Republic of China
| | - Lulu Jiao
- 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 , 100083 Beijing , People's Republic of China
| | - Huiying Zhao
- College of Life Science and Technology , Beijing University of Chemical Technology , 100029 Beijing , People's Republic of 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 , 100083 Beijing , People's Republic of China
| | - Ren Fazheng
- 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 , 100083 Beijing , People's Republic of 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 , 100083 Beijing , People's Republic of China
| |
Collapse
|
56
|
Improved stability, epithelial permeability and cellular antioxidant activity of β-carotene via encapsulation by self-assembled α-lactalbumin micelles. Food Chem 2018; 271:707-714. [PMID: 30236735 DOI: 10.1016/j.foodchem.2018.07.216] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2017] [Revised: 07/29/2018] [Accepted: 07/31/2018] [Indexed: 01/28/2023]
Abstract
The low aqueous solubility, stability and bioavailability of hydrophobic bioactive compounds, such as β-carotene (β-c), greatly hinder their application in foods. Nanocarriers could overcome this problem by facilitating the delivery of the functional ingredients. We prepared lactalbumin (α-lac) micelles by partial enzymatic hydrolysis in aqueous solution. β-c can be incorporated into the cores of these micelles via hydrophobic interactions. The aqueous solubility and stability under 60 °C heating or UV light irradiation of encapsulated β-c improved significantly compared with free β-c. Moreover, it had an increased cellular uptake (3 times) and transmembrane permeability (13 times) in a Caco-2 cell monolayer model. It suggested that α-lac micelle-encapsulated β-c had an enhanced cellular absorption and transport efficiency. Encapsulated β-c also exhibited an enhanced cellular anti-oxidant activity (CAA) compared with free β-c. This work demonstrates that α-lac micelles showed a great potential for delivery of hydrophobic bioactive compounds in foods.
Collapse
|
57
|
Li H, Yang C, Chen C, Ren F, Li Y, Mu Z, Wang P. The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels. Molecules 2018; 23:molecules23071632. [PMID: 29973558 PMCID: PMC6100453 DOI: 10.3390/molecules23071632] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Revised: 06/30/2018] [Accepted: 07/01/2018] [Indexed: 12/03/2022] Open
Abstract
In this study, the effect of trisodium citrate on the textural properties and microstructure of acid-induced, transglutaminase-treated micellar casein gels was investigated. Various concentrations of trisodium citrate (0 mmol/L, 10 mmol/L, 20 mmol/L, and 30 mmol/L) were added to micellar casein dispersions. After being treated with microbial transglutaminase (mTGase), all dispersions were acidified with 1.3% (w/v) gluconodelta-lactone (GDL) to pH 4.4–4.6. As the concentration of trisodium citrate increased from 0 mmol/L to 30 mmol/L, the firmness and water-holding capacity increased significantly. The final storage modulus (G′) of casein gels was positively related to the concentration of trisodium citrate prior to mTGase treatment of micellar casein dispersions. Cryo-scanning electron microscopy images indicated that more interconnected networks and smaller pores were present in the gels with higher concentrations of trisodium citrate. Overall, when micellar casein dispersions are treated with trisodium citrate prior to mTGase crosslinking, the resulted acid-induced gels are firmer and the syneresis is reduced.
Collapse
Affiliation(s)
- Hongliang Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Chang Yang
- Inner Mongolia Mengniu Dairy (Group) CO., Ltd., Hohhot 750306, China.
| | - Chong Chen
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Beijing 100083, China.
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yuan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Zhishen Mu
- Inner Mongolia Mengniu Dairy (Group) CO., Ltd., Hohhot 750306, China.
| | - Pengjie Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
- Beijing Laboratory of Food Quality and Safety, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China.
| |
Collapse
|