101
|
Cunha A, Prévot G, Mousli Y, Barthélémy P, Crauste-Manciet S, Dehay B, Desvergnes V. Synthesis and Intracellular Uptake of Rhodamine-Nucleolipid Conjugates into a Nanoemulsion Vehicle. ACS OMEGA 2020; 5:5815-5823. [PMID: 32226861 PMCID: PMC7097973 DOI: 10.1021/acsomega.9b03992] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Accepted: 02/12/2020] [Indexed: 06/10/2023]
Abstract
Neurodegenerative diseases represent some of the greatest challenges for both basic science and clinical medicine. Due to their prevalence and the lack of known biochemical-based treatments, these complex pathologies result in an increasing societal cost. Increasing genetic and neuropathological evidence indicates that lysosomal impairment may be a common factor linking these diseases, demanding the development of therapeutic strategies aimed at restoring the lysosomal function. Here, we propose the design and synthesis of a nucleolipid conjugate as a nonviral chemical nanovector to specifically target neuronal cells and intracellular organelles. Herein, thymidine, appropriately substituted to increase its lipophilicity, was used as a model nucleoside and a fluorophore moiety, covalently bound to the nucleoside, allowed the monitoring of nucleolipid internalization in vitro. To improve nucleolipid protection and cellular uptake, these conjugates were formulated in nanoemulsions. In vitro biological assays demonstrated cell uptake- and internalization-associated colocalization with lysosomal markers. Overall, this nucleolipid-nanoemulsion-based formulation represents a promising drug-delivery tool to target the central nervous system, able to deliver drugs to restore the impaired lysosomal function.
Collapse
Affiliation(s)
- Anthony Cunha
- Université
de Bordeaux, INSERM, U1212, CNRS UMR 5320, ARNA, ARN: Régulations
Naturelle et Artificielle, ChemBioPharm, 146 rue Léo Saignat, 33076 Bordeaux Cedex, France
- Université
de Bordeaux, Institut des Maladies Neurodégénératives,
UMR 5293, F-33076 Bordeaux, France
- CNRS,
Institut des Maladies Neurodégénératives, UMR
5293, Centre Broca Nouvelle-Aquitaine, 146 rue Léo Saignat, 33076 Bordeaux Cedex, France
| | - Geoffrey Prévot
- Université
de Bordeaux, INSERM, U1212, CNRS UMR 5320, ARNA, ARN: Régulations
Naturelle et Artificielle, ChemBioPharm, 146 rue Léo Saignat, 33076 Bordeaux Cedex, France
| | - Yannick Mousli
- Université
de Bordeaux, INSERM, U1212, CNRS UMR 5320, ARNA, ARN: Régulations
Naturelle et Artificielle, ChemBioPharm, 146 rue Léo Saignat, 33076 Bordeaux Cedex, France
| | - Philippe Barthélémy
- Université
de Bordeaux, INSERM, U1212, CNRS UMR 5320, ARNA, ARN: Régulations
Naturelle et Artificielle, ChemBioPharm, 146 rue Léo Saignat, 33076 Bordeaux Cedex, France
| | - Sylvie Crauste-Manciet
- Université
de Bordeaux, INSERM, U1212, CNRS UMR 5320, ARNA, ARN: Régulations
Naturelle et Artificielle, ChemBioPharm, 146 rue Léo Saignat, 33076 Bordeaux Cedex, France
| | - Benjamin Dehay
- Université
de Bordeaux, Institut des Maladies Neurodégénératives,
UMR 5293, F-33076 Bordeaux, France
- CNRS,
Institut des Maladies Neurodégénératives, UMR
5293, Centre Broca Nouvelle-Aquitaine, 146 rue Léo Saignat, 33076 Bordeaux Cedex, France
| | - Valérie Desvergnes
- Université
de Bordeaux, INSERM, U1212, CNRS UMR 5320, ARNA, ARN: Régulations
Naturelle et Artificielle, ChemBioPharm, 146 rue Léo Saignat, 33076 Bordeaux Cedex, France
| |
Collapse
|
102
|
Chu CC, Hasan ZABA, Chua SK, Nyam KL. Formulation and Characterization of Novel Nanostructured Lipid Carriers with Photoprotective Properties Made from Carnauba Wax, Beeswax, Pumpkin Seed Oil, and UV Filters. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12340] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Chee Chin Chu
- Department of Food Science with Nutrition, Faculty of Applied SciencesUCSI University Kuala Lumpur 56000 Malaysia
| | - Zafarizal Aldrin Bin Azizul Hasan
- Consumer Product Development Unit, Advanced Oleochemical Technology DivisionMalaysian Palm Oil Board Bandar Baru Bangi, Kajang Selangor 43000 Malaysia
| | - Siaw Kim Chua
- Consumer Product Development Unit, Advanced Oleochemical Technology DivisionMalaysian Palm Oil Board Bandar Baru Bangi, Kajang Selangor 43000 Malaysia
| | - Kar Lin Nyam
- Department of Food Science with Nutrition, Faculty of Applied SciencesUCSI University Kuala Lumpur 56000 Malaysia
| |
Collapse
|
103
|
|
104
|
Habib S, Gupta P, Bhat SS, Gupta J. In silico, in-vitro and in vivo screening of biological activities of citral. INT J VITAM NUTR RES 2020; 91:251-260. [PMID: 31971085 DOI: 10.1024/0300-9831/a000625] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Citral, one of the main components of lemongrass oil (65-85%), is known to possess various medicinal properties like enhancing skin health and vision-improvement. It also acts as flavoring agent, used in perfumes and skin care products. The objective of this work was to elucidate the biological properties of citral at molecular level using an integrated in silico, in vitro and in vivo approaches. To elucidate this in silico molecular docking studies were performed with in vitro validation by DPPH scavenging activity, MTT assays, enzymatic assays and Chorio Allantoic Membrane (CAM) assay. The in silico analysis demonstrated the potential binding of citral with PPARγ ligand binding domain and vascular endothelial growth factor receptors (VEGFR-1 and VEGFR-2). Citral is already a proven anti-oxidant which is further confirmed by increased DPPH inhibition with increased citral concentration (IC50: 6.9 ± 1.68 μg/ml, p < 0.05). The results demonstrated that citral protect yeast cells from cytotoxic effects of hydrogen peroxide and also increase the activities of antioxidant enzymes like GST, SOD and LPO. It was also demonstrated to be cytotoxic to cancerous HeLa cells (IC50: 3.9 ± 0.38 μM, p < 0.01) and was found anti-angiogenic by CAM assay. This study highlights many important pharmaceutical properties of citral which can be explored further to increase its industrial applications.
Collapse
Affiliation(s)
| | - Pawan Gupta
- School of Pharmaceutical Sciences.,Department of Research and Development, Lovely Professional University, Phagwara, Punjab, India
| | | | | |
Collapse
|
105
|
Liu Y, Wei ZC, Deng YY, Dong H, Zhang Y, Tang XJ, Li P, Liu G, Zhang MW. Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion. Molecules 2020; 25:E458. [PMID: 31979051 PMCID: PMC7036911 DOI: 10.3390/molecules25030458] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/19/2020] [Accepted: 01/20/2020] [Indexed: 01/05/2023] Open
Abstract
The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic-lipophilic balance (HLB) range of 3.4-8.0 on a casein-maltodextrin-soybean oil compound emulsion were investigated by centrifugal precipitation rate (CPR), emulsifying activity index (EAI), microrheological properties, zeta potential, average particle size, and Turbiscan stability index (TSI). The optimal amounts of added succinylated monoglyceride (SMG) and polyglycerol fatty acid ester were 0.0025% and 0.1% (w/w), respectively, while that of the other four emulsifiers was 0.2% (w/w), according to the CPR. Thereinto, the SMG-stabilized emulsion exhibited the highest emulsifying activity and the lowest viscosity value and possessed the highest stability over 14 days of storage, which was indicated by the lowest TSI value and the smallest change in delta backscattering signal, relative to those of the other groups. Moreover, the emulsion stabilized by SMG displayed better emulsion stability than the control under a range of pH (6.0-8.0) and calcium ion concentrations (0-10 mM), which was attributed to the increased zeta potential value and the decreased average particle size of droplets with the addition of SMG. The present study provides a basic understanding for SMG improving the properties and stability of the complex emulsion.
Collapse
Affiliation(s)
- Yuan Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhen-Cheng Wei
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Yuan-Yuan Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Hao Dong
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
| | - Yan Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Xiao-Jun Tang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Ming-Wei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| |
Collapse
|
106
|
Gao W, Jiang Z, Du X, Zhang F, Liu Y, Bai X, Sun G. Impact of Surfactants on Nanoemulsions based on Fractionated Coconut Oil: Emulsification Stability and in vitro Digestion. J Oleo Sci 2020; 69:227-239. [DOI: 10.5650/jos.ess19264] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Wei Gao
- College of Food Science and Engineering, Hainan University
| | - Zefang Jiang
- College of Food Science and Engineering, Hainan University
| | - Xiaojing Du
- College of Food Science and Engineering, Hainan University
| | - Fangfang Zhang
- College of Food Science and Engineering, Hainan University
| | - Yawen Liu
- College of Food Science and Engineering, Hainan University
| | - Xinpeng Bai
- College of Food Science and Engineering, Hainan University
- Tropical Polysaccharide Resources Utilization Engineering Research Center of the Ministry of Education, Hainan University
| | | |
Collapse
|
107
|
Aswathanarayan JB, Vittal RR. Nanoemulsions and Their Potential Applications in Food Industry. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2019. [DOI: 10.3389/fsufs.2019.00095] [Citation(s) in RCA: 142] [Impact Index Per Article: 28.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
108
|
Lu X, Su H, Guo J, Tu J, Lei Y, Zeng S, Chen Y, Miao S, Zheng B. Rheological properties and structural features of coconut milk emulsions stabilized with maize kernels and starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
109
|
Tripodi E, Lazidis A, Norton IT, Spyropoulos F. Food Structure Development in Emulsion Systems. HANDBOOK OF FOOD STRUCTURE DEVELOPMENT 2019. [DOI: 10.1039/9781788016155-00059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
A number of food products exist, in part or entirely, as emulsions, while others are present in an emulsified state at some point during their production/formation. Mayonnaise, butter, margarine, salad dressing, whipped cream, and ice cream represent some of the typical examples of emulsion-based foods. Controlled by both formulation and processing aspects, the emulsion architecture that is formed ultimately determines many of the attributes of the final food product. This chapter initially provides an overview of the basic constituents of emulsions and their influence on the microstructure and stability of conventional as well as more complex systems. The available spectrum of processing routes and characterization techniques currently utilized (or emerging) within the area of emulsions is then discussed. The chapter concludes with a concise outline of the relationship between food emulsion microstructure design and its performance (textural, rheological, sensorial, etc.).
Collapse
Affiliation(s)
- Ernesto Tripodi
- Chemical Engineering Department, University of Birmingham UK
| | - Aris Lazidis
- Chemical Engineering Department, University of Birmingham UK
- Nestlé Product Technology Centre, York UK
| | - Ian T. Norton
- Chemical Engineering Department, University of Birmingham UK
| | | |
Collapse
|
110
|
Sethuraman S, Rajendran K. Is Gum Arabic a Good Emulsifier Due to CH...π Interactions? How Urea Effectively Destabilizes the Hydrophobic CH...π Interactions in the Proteins of Gum Arabic than Amides and GuHCl? ACS OMEGA 2019; 4:16418-16428. [PMID: 31616820 PMCID: PMC6787882 DOI: 10.1021/acsomega.9b01980] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 09/11/2019] [Indexed: 05/13/2023]
Abstract
The photophysical studies of gum arabic (GA) in the presence of urea, 1,3-dimethylurea (DMU), tetramethylurea (TMU), guanidine hydrochloride (GuHCl), formamide (FA), acetamide (AA), and dimethyl formamide (DMF) were carried out by monitoring the emission, three-dimensional emission contour, and time-correlated fluorescence lifetime techniques. On addition of only 1 × 10-3 M urea, 75.0% of the fluorescence of GA is quenched, while the same occurs in GuHCl at 3.0 M. FA quenched 50% of the fluorescence of GA at 5.0 M. However, DMU, TMU, AA, and DMF resulted in a fluorescence enhancement. The unusual fluorescence trends reveal the existence of CH...π interactions in the proteins of GA. The experimental results and the structural aspects of proteins in GA led us to propose that the aggregation of polyproline helices in GA, through several CH...π interactions, would have a major role to play in the emulsification mechanism of GA.
Collapse
Affiliation(s)
- Sowmiya Sethuraman
- Department of Chemistry, D.G. Vaishnav College, Autonomous (affiliated to the
University of Madras (Chennai)), 833, Periyar EVR Salai, Arumbakkam, Chennai 600 106, Tamil Nadu, India
| | - Kumaran Rajendran
- Department of Chemistry, D.G. Vaishnav College, Autonomous (affiliated to the
University of Madras (Chennai)), 833, Periyar EVR Salai, Arumbakkam, Chennai 600 106, Tamil Nadu, India
| |
Collapse
|
111
|
Liu H, Han G, Zhang H, Liu Q, Kong B. Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.037] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
112
|
Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.121] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
113
|
Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019; 271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
Abstract
Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.
Collapse
Affiliation(s)
- Jochen Weiss
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Pascal Moll
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Christophe Schmitt
- Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland.
| |
Collapse
|
114
|
Shahparast Y, Eskandani M, Rajaei A, Yari Khosroushahi A. Preparation, Physicochemical Characterization and Oxidative Stability of Omega-3 Fish Oil/α-Tocopherol-co-Loaded Nanostructured Lipidic Carriers. Adv Pharm Bull 2019; 9:393-400. [PMID: 31592432 PMCID: PMC6773936 DOI: 10.15171/apb.2019.046] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Revised: 05/09/2019] [Accepted: 05/20/2019] [Indexed: 01/13/2023] Open
Abstract
Purpose: This study aimed to improve the pharmacokinetic behavior of polyunsaturated fatty acids (PUFAs) oxidation to enhance oxidative stability for inhibiting formation of toxic hydroperoxides, develops off-flavors and shortens shelf-life. Methods: Nanostructured lipid carrier (NLC) co-encapsulating omega-3 fish oil and α-tocopherol was successfully prepared by melt blending and hot sonication method to enhance the oxidative stability of the fish oil. Encapsulation efficiency (EE) and in vitro release, the oxidative stability of prepared nanoparticles (NPs) were measured using detection of peroxide value (PV) and thiobarbituric acid (TBA) during 40 days. Results: Electron microscopy and particle size analysis showed dispersed and homogenous NPs with an average diameter of 119 nm. Sustained oil release at a physiologic pH, and longterm stability in terms of the size, zeta, and dispersity of NPs was achieved after 75 days of storage. The omega-3 fish oil co-encapsulated with α-tocopherol in the NLC possessed better oxidative stability compared with the all other formulations. Also, it was found that the NLC as an encapsulation method was more successful to inhibit the formation of the primary oxidation products than the secondary oxidation products. Conclusion: Generally, these findings indicated that co-encapsulation of fish oil and α-tocopherol within the NLC can be a suitable delivery system in order to enrich foodstuffs, in particular clear beverages.
Collapse
Affiliation(s)
- Yaser Shahparast
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
| | - Masoud Eskandani
- Department of Animal Science, Faculty of Agricultural Sciences, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Ahmad Rajaei
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
| | - Ahmad Yari Khosroushahi
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Medical Nanotechnology, Faculty of Advanced Medical Science, Tabriz University of Medical Sciences, Tabriz, Iran
| |
Collapse
|
115
|
Interface between food grade flavour and water soluble galactan biopolymer to form a stable water-in-oil-in-water emulsion. Int J Biol Macromol 2019; 135:445-452. [DOI: 10.1016/j.ijbiomac.2019.05.199] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 05/22/2019] [Accepted: 05/26/2019] [Indexed: 11/22/2022]
|
116
|
Development of ulvan‐based emulsions containing flavour and fragrances for food and cosmetic applications. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3519] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
117
|
Singh H, Singh J, Singh SK, Singh N, Paul S, Sohal HS, Gupta U, Jain SK. Vitamin E TPGS based palatable, oxidatively and physically stable emulsion of microalgae DHA oil for infants, children and food fortification. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1634587] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Harmanpreet Singh
- Department of Pharmaceutical Sciences, Guru Nanak Dev University , Amritsar , Punjab , India
| | - Jasvinder Singh
- Cancer Pharmacology Division, CSIR-Indian Institute of Integrative Medicine , Jammu , Jammu & Kashmir , India
| | - Shashank K. Singh
- Cancer Pharmacology Division, CSIR-Indian Institute of Integrative Medicine , Jammu , Jammu & Kashmir , India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University , Amritsar , Punjab , India
| | - Surinder Paul
- Department of Pathology, Government Medical College , Amritsar , Punjab , India
| | | | - Umesh Gupta
- Department of Pharmacy, Central University of Rajasthan , Ajmer , Rajasthan , India
| | - Subheet Kumar Jain
- Department of Pharmaceutical Sciences, Guru Nanak Dev University , Amritsar , Punjab , India
| |
Collapse
|
118
|
Lu X, Chen J, Zheng M, Guo J, Qi J, Chen Y, Miao S, Zheng B. Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents. ULTRASONICS SONOCHEMISTRY 2019; 55:135-148. [PMID: 30853534 DOI: 10.1016/j.ultsonch.2019.03.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 02/17/2019] [Accepted: 03/04/2019] [Indexed: 05/28/2023]
Abstract
In this paper, a coconut milk composite system (glycerin monostearate as an emulsifier) with different maize additives (e.g., maize kernels and starch with different amylose contents) was treated with high-intensity ultrasound irradiation (HIUS, frequency 20 kHz). The stability and structural features of the added coconut milk emulsion were studied. Comparing the mechanical emulsifications, coconut milk with maize kernels was similar to coconut milk with high-amylose maize starch. However, coconut milk with a high proportion of amylopectin had the best stability. After ultrasonic treatment, the particle sizes were found to be smaller than those in the nonultrasound-treated coconut milk, and the particles demonstrated a monomodal size distribution. The electronegativity of the compound system was significantly improved. The electronegativity of the maize kernel and high-amylose maize starch-coconut milk systems was significantly decreased, and this change was beneficial to the stability of the systems. However, ultrasonic treatment did not change the fluid type of the coconut milk compound system (which showed pseudoplastic fluid characteristics). The proportion of amylose in maize had an important influence on the stability of the compound system. The apparent viscosity and crystallization order of the high-amylose maize starch-coconut milk system were high. However, the waxy maize starch system showed high complex viscosity and tended to be liquid with ultrasonic treatment. Ultrasound treatment reduced the particle size of coconut milk and homogenized the distribution of the system. Additionally, the amylase of the system contained amylose encapsulated in the interfacial layer after ultrasound treatment. The tiny gel beads formed by waxy maize starch had a good fusion effect on coconut milk fat/protein droplets. The results indicated that the stability of coconut-grain milk composite systems can be enhanced with the use of maize additives and ultrasound irradiation through space effects, electrostatic effects and continuous phase viscosity.
Collapse
Affiliation(s)
- Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jinghao Chen
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
| | - Mingjing Zheng
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Juanjuan Guo
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingxuan Qi
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China
| | - Yingtong Chen
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
| | - Song Miao
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| |
Collapse
|
119
|
β-Carotene solid dispersion prepared by hot-melt technology improves its solubility in water. Journal of Food Science and Technology 2019; 56:3540-3546. [PMID: 31274922 DOI: 10.1007/s13197-019-03793-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2019] [Accepted: 04/25/2019] [Indexed: 12/17/2022]
Abstract
β-Carotene is a member of the carotenoid family and is a red-orange pigment abundantly present in many vegetables and fruits. As an antioxidant, it eliminates excessive reactive oxygen species generated in the body. Accordingly, it has potential to be used in the pharmaceutical, food, and cosmetic industries. β-Carotene has a very low water solubility and low bioavailability; thus, there is a need to develop techniques to overcome these issues. In this study, we aimed to enhance the water solubility of β-carotene by using hot-melt technology, a type of solid dispersions technology. When preparing β-carotene solid dispersion using this method, suitable conditions for the emulsifiers and mixing ratios were investigated using water solubility as an index. Setting the weight ratio of β-carotene:polyvinylpyrrolidone:sucrose fatty acid ester to 10%:70%:20% resulted in the poorly-water soluble β-carotene showing improved water solubility (120 μg/mL). The physicochemical properties of the optimized β-carotene solid dispersion were analyzed using field emission scanning electron microscopy, differential scanning calorimetry, and powder X-ray diffraction. The solid dispersion was found to have an amorphous structure. The improved solubility observed for β-carotene in the solid dispersions developed in this work may make these dispersions useful as additives in foods or in nutraceutical formulations.
Collapse
|
120
|
Zhu Y, Gao H, Liu W, Zou L, McClements DJ. A review of the rheological properties of dilute and concentrated food emulsions. J Texture Stud 2019; 51:45-55. [PMID: 31107991 DOI: 10.1111/jtxs.12444] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 05/06/2019] [Accepted: 05/10/2019] [Indexed: 12/11/2022]
Abstract
Rheology is a powerful and versatile analytical tool for providing information about changes in the composition, structure, and interactions of food emulsions. Moreover, an understanding of emulsion rheology is essential for designing efficient food processing operations and emulsion-based foods with the desired physicochemical, sensory, and nutritional attributes, such as appearance, texture, flavor, shelf life, and bioavailability. This article provides a brief overview of the current understanding of food emulsions, with a focus on how their viscosity is related to the properties of the emulsion droplets present.
Collapse
Affiliation(s)
- Yuqing Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts
| |
Collapse
|
121
|
Liu X, Zhang B, Sohal IS, Bello D, Chen H. Is "nano safe to eat or not"? A review of the state-of-the art in soft engineered nanoparticle (sENP) formulation and delivery in foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:299-335. [PMID: 31151727 DOI: 10.1016/bs.afnr.2019.03.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
With superior physicochemical properties, soft engineered nanoparticles (sENP) (protein, carbohydrate, lipids and other biomaterials) are widely used in foods. The preparation, functionalities, applications, transformations in gastrointestinal (GI) tract, and effects on gut microbiota of sENP directly incorporated for ingestion are reviewed herein. At the time of this review, there is no notable report of safety concerns of these nanomaterials found in the literature. Meanwhile, various beneficial effects have been demonstrated for the application of sENP. To address public perception and safety concerns of nanoscale materials in food, methodologies for evaluation of physiological effects of nanomaterials are reviewed. The combination of these complementary methods will be useful for the establishment of a comprehensive risk assessment system.
Collapse
Affiliation(s)
- Xiaobo Liu
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, United States
| | - Boce Zhang
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, United States.
| | - Ikjot Singh Sohal
- Purdue University, Center for Cancer Research, West Lafayette, IN, United States
| | - Dhimiter Bello
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, United States.
| | - Hongda Chen
- U.S. Department of Agriculture, National Institute of Food and Agriculture, Washington DC, United States.
| |
Collapse
|
122
|
Valoppi F, Maina N, Allén M, Miglioli R, Kilpeläinen PO, Mikkonen KS. Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03273-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
123
|
Gama AP, Hung YC, Adhikari K. Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design Approach. Foods 2019; 8:foods8040116. [PMID: 30987306 PMCID: PMC6517997 DOI: 10.3390/foods8040116] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 03/27/2019] [Accepted: 03/29/2019] [Indexed: 11/16/2022] Open
Abstract
Colloidal stability as well as physicochemical and rheological properties are among the critical determinants of the sensory quality of beverages. The present study investigated the effects of lecithin, xanthan gum, propylene glycol alginate, and their combinations on the colloidal stability and physicochemical/rheological properties of a model peanut-based beverage. A simplex centroid mixture design was applied, and the visual stability, centrifuge stability, physicochemical properties (soluble solids, pH, water activity, color), and rheological parameters (flow behavior and viscosity) of the samples were determined. All the evaluated parameters were significantly affected (p < 0.05) by the type and quantity of emulsifier or stabilizer used. At the 0.5% total usage level, the optimum stabilizer and emulsifier combination was that of 66% xanthan gum and 34% lecithin. A further increase of lecithin in the mixture caused a decrease in the colloidal stability of the sample. Irrespective of emulsifier and stabilizer type and quantity, all samples exhibited shear-thinning flow behavior, with samples containing xanthan gum being more pseudoplastic than the others. The prediction model for the visual stability index found in this study may be used by the industry to formulate similar beverages for better colloidal stability.
Collapse
Affiliation(s)
- Aggrey P Gama
- Department of Food Science and Technology, University of Georgia, 1109 Experiment St, Griffin, GA 30223, USA.
- Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources, P.O. Box 219, Lilongwe, Malawi.
| | - Yen-Con Hung
- Department of Food Science and Technology, University of Georgia, 1109 Experiment St, Griffin, GA 30223, USA.
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, 1109 Experiment St, Griffin, GA 30223, USA.
| |
Collapse
|
124
|
Silva KCG, Sato ACK. Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration. ULTRASONICS SONOCHEMISTRY 2019; 52:286-293. [PMID: 30559074 DOI: 10.1016/j.ultsonch.2018.12.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 11/30/2018] [Accepted: 12/01/2018] [Indexed: 05/28/2023]
Abstract
The production of food emulsions has increased the demand for processes, natural emulsifiers and stabilizers that provide reasonable stability. This study approaches the influence of parameters that affect the stability of emulsions produced by sonication, such as ultrasonic power (150, 225 and 375 W) and gelatin concentration, when producing alginate, potato starch and gelatin stabilized emulsions. The results showed that sonication reduced viscosity, surface charge and improved the interfacial properties of biopolymeric solutions. Emulsions presented visual kinetic stabilization after 7 days of storage. The increase of sonication power reduced particle size but increased flocculation. The use of ultrasonic power at 225 and 375 W and gelatin in a concentration above 0.5% resulted in stable emulsions with smaller particle size, which is desirable for its application in food systems.
Collapse
Affiliation(s)
- Karen Cristina Guedes Silva
- Department of Food Engineering, School of Food Engineering (FEA), University of Campinas, 13083-862 Campinas, SP, Brazil.
| | - Ana Carla Kawazoe Sato
- Department of Food Engineering, School of Food Engineering (FEA), University of Campinas, 13083-862 Campinas, SP, Brazil.
| |
Collapse
|
125
|
Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.030] [Citation(s) in RCA: 163] [Impact Index Per Article: 32.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
126
|
Tabilo-Munizaga G, Villalobos-Carvajal R, Herrera-Lavados C, Moreno-Osorio L, Jarpa-Parra M, Pérez-Won M. Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.070] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
127
|
Therapeutic bullfrog oil-based nanoemulsion for oral application: Development, characterization and stability. ACTA PHARMACEUTICA (ZAGREB, CROATIA) 2019; 69:33-48. [PMID: 31259715 DOI: 10.2478/acph-2019-0001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/09/2018] [Indexed: 01/19/2023]
Abstract
The aim of this study was to develop, optimize, and characterize a stable therapeutic bullfrog oil based nanoemulsion for oral application using a rational experimental design approach. The optimized oral nanoemulsion contained 0.2 % sodium benzoate and 0.02 % propyl-paraben as preservatives; 0.1 % sucralose and 0.4 % acesulfam K as sweeteners and 0.1 % tutti-frutti as flavoring to mask the unpleasant organoleptic characteristics of bullfrog oil. The oral O/W-nanoemulsion showed the droplet size, PDI, zeta potential, and pH of 410 ± 8 nm, 0.20 ± 0.02, -38 ± 2.5 mV, and 6.43 ± 0.05, respectively. The optimized oral nanoemulsion showed a milky single-phase and optimal physical stability at 25 °C for 90 days. Indeed, higher oxidation induction time and lower formation of peroxides in the oral nanoemulsion were responsible for improving its stability. A therapeutic delivery system containing bullfrog oil for oral application was successfully developed and optimized with ideal thermo-oxidative stability.
Collapse
|
128
|
Wang H, Gao G, Ke L, Zhou J, Rao P, Jin Y, He L, Wan J, Wang Q. Isolation of colloidal particles from porcine bone soup and their interaction with murine peritoneal macrophage. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.01.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
|
129
|
Cortés-Camargo S, Acuña-Avila PE, Rodríguez-Huezo ME, Román-Guerrero A, Varela-Guerrero V, Pérez-Alonso C. Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum – Chia mucilage mixtures. Food Res Int 2019; 116:1010-1019. [DOI: 10.1016/j.foodres.2018.09.040] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Revised: 09/05/2018] [Accepted: 09/15/2018] [Indexed: 01/03/2023]
|
130
|
Ferreira CD, Nunes IL. Oil nanoencapsulation: development, application, and incorporation into the food market. NANOSCALE RESEARCH LETTERS 2019; 14:9. [PMID: 30617711 PMCID: PMC6323048 DOI: 10.1186/s11671-018-2829-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Accepted: 12/06/2018] [Indexed: 05/13/2023]
Abstract
Oils are very important substances in human nutrition. However, they are sensitive to oxygen, heat, moisture, and light. In recent years, there has been a growing interest in the modification technology of oils. Methods that modify oil characteristics and make oils suitable applications have been increasingly studied. Nanotechnology has become one of the most promising studied technologies that could revolutionize conventional food science and the food industry. Oil nanoencapsulation could be a promising alternative to increase the stability and improve the bioavailability of nanoencapsulated compounds. The occurrence of oil nanoencapsulation has been rapidly increasing, especially in the food industry. Conventional nanoencapsulation technologies applied in different oils exert a direct impact on oil nanoparticle synthesis, influencing parameters such as zeta potential, size, and the polydispersity index; these characteristics might limit the use of oils in different industries. This review summarizes oil nanoencapsulation in the food industry and highlights the technologies, advantages, and limitations of different techniques for obtaining stable oil nanocapsules; it also illustrates key opportunities for and the benefits of technological innovations and analyzes the protection of this technology through patent applications. In the last 20 years, oil nanoencapsulation has grown considerably in the food industry. Although nanoencapsulated oil products are not currently found in the food industry, there are numerous articles in the food science area reporting that oil nanoencapsulation will be a market trend. Nevertheless, different areas can apply nanoencapsulated oils, as demonstrated via patent applications.
Collapse
Affiliation(s)
- Camila Duarte Ferreira
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, w/n, Canela. 40.110-150, Salvador, Bahia Brazil
| | - Itaciara Larroza Nunes
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi. 88034-000, Florianópolis, Santa Catarina Brazil
| |
Collapse
|
131
|
Sakai T, Seki H, Yoshida S, Hori H, Suzuki H, Nakamura T, Kawamura I. Interaction of Clear Flavor Emulsions Containing Lemon Essential Oils with Lipid Bilayers via a Quartz Crystal Microbalance. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.879] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Hayato Seki
- Graduate School of Engineering, Yokohama National University
| | | | | | | | | | - Izuru Kawamura
- Graduate School of Engineering, Yokohama National University
| |
Collapse
|
132
|
Lago AMT, Neves ICO, Oliveira NL, Botrel DA, Minim LA, de Resende JV. Ultrasound-assisted oil-in-water nanoemulsion produced from Pereskia aculeata Miller mucilage. ULTRASONICS SONOCHEMISTRY 2019; 50:339-353. [PMID: 30287179 DOI: 10.1016/j.ultsonch.2018.09.036] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 09/10/2018] [Accepted: 09/26/2018] [Indexed: 06/08/2023]
Abstract
For the preparation of nanoemulsions, the correct choice of emulsifiers, together with the emulsification methods, directly influences the final product quality. The present study reports the ultrasound-assisted preparation of oil-in-water nanoemulsions produced with mucilage extracted from leaves of Pereskia aculeata Miller (ora-pro-nobis; OPN). The OPN mucilage (%) and soybean oil (%) concentration range, and the process operating parameters, ultrasonic power amplitude (%) and sonication time (min), were optimized based on the mean droplet diameter (d32). The effect of the mucilage and oil concentrations was also investigated by the response variables such as polydispersity, density, turbidity, viscosity, zeta-potential, and interfacial tension. The higher OPN mucilage concentrations (%) with lower amounts of soybean oil (%) favored nanoemulsion formations (116 ≤ d32 ≤ 171 nm) and increased polydispersity, density, and zeta-potential. On increasing OPN mucilage and soybean oil the turbidity of the dispersions increased. All colloidal systems showed Newtonian behavior, and the viscosity in the systems increased due to the greater OPN mucilage concentration in the aqueous phase at a certain oil concentration. In addition, lower values of equilibrium interfacial tension were found with increasing OPN mucilage concentrations. Finally, from the stability test, it can be pointed out that the OPN mucilage concentration should be between 1.0 and 1.5% and the oil concentration should be less than 5%, so that lower d32 values are maintained over time. Therefore, mucilage extracted from OPN and the ultrasound technique can be used in the preparation of nanoemulsions.
Collapse
Affiliation(s)
- Amanda Maria Teixeira Lago
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil.
| | - Isabelle Cristina Oliveira Neves
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil
| | - Natália Leite Oliveira
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil
| | - Diego Alvarenga Botrel
- Federal University of Lavras, Department of Food Science, Packaging Laboratory, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil
| | - Luis Antonio Minim
- Federal University of Viçosa, Department of Food Technology, Av. Peter Henry Rolfs, s/n - Campus Universitário, Viçosa, MG 36570-900, Brazil
| | - Jaime Vilela de Resende
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil.
| |
Collapse
|
133
|
Tian H, Lu Z, Yu H, Chen C, Hu J. Fabrication and characterization of citral-loaded oil-in-water Pickering emulsions stabilized by chitosan-tripolyphosphate particles. Food Funct 2019; 10:2595-2604. [DOI: 10.1039/c8fo02002g] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Citral-loaded oil-in-water Pickering emulsions were stabilized by CS-TPP Ps to protect citral from degradation in acidic environment.
Collapse
Affiliation(s)
- Huaixiang Tian
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
| | - Zhuoyan Lu
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
| | - Haiyan Yu
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
| | - Chen Chen
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
| | - Jing Hu
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
| |
Collapse
|
134
|
Freire TB, Dario MF, Mendes OG, Oliveira ACD, Vetore Neto A, Faria DLAD, Silva VRLE, Baby AR, Velasco MVR. Nanoemulsion containing caffeine for cellulite treatment: characterization and in vitro evaluation. BRAZ J PHARM SCI 2019. [DOI: 10.1590/s2175-97902019000218236] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
|
135
|
Emulsifying stability properties of octenyl succinic anhydride (OSA) modified waxy starches with different molecular structures. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.029] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
136
|
Tang H, Long N, Dai M, Lin L, Li J, Sun F, Guo L. Effect of citral on mouse hepatic cytochrome P450 enzymes. PHARMACEUTICAL BIOLOGY 2018; 56:337-343. [PMID: 29969356 PMCID: PMC6130695 DOI: 10.1080/13880209.2018.1470191] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
CONTEXT Citral is used as a potential natural treatment for various infectious diseases. OBJECTIVE To examine the effect of citral on the mRNA expression and activities of cytochrome P450 (CYP450) enzymes and establish the relationship between citral-induced liver injury and oxidative stress. MATERIALS AND METHODS ICR mice were randomly divided into citral (20, 200, and 2000 mg/kglow), Tween-80, and control groups (0.9% saline), 10 mice in each group. The citral-treated groups were intragastrically administered citral for 3 d, control groups treated with 0.5% Tween-80 and 0.9% saline in the same way. Liver injury and CYP450 enzymes were analyzed by analyzing the histopathological changes and the changes of related enzymes. RESULTS Citral treatment (2000 mg/kg) for 3 d increased serum glutamic pyruvic transaminase and glutamic oxaloacetic transaminase levels, as well as glutathione, gydroxyl radicals, malonaldehyde and total superoxide dismutase contents, but decreased the content of total antioxidant capacity. In doses of 20 and 200 mg/kg groups mice, the contents of NO were decreased significantly and other changes were similar to the 2000 mg/kg group mice, but the liver damage was most severe in the 2000 mg/kg group. Citral induced the mRNA expression and activities of CYP450 1A2, 2D22, and 2E1 in the liver of mice at doses of 20 and 200 mg/kg. There were no changes in testing indexes in Tween-80 treated group mice. Due to its toxic effects, the CYP induction effect of citral negatively correlated with its dose. Although the mRNA expression of CYP450 3A11 was induced by citral, its activity was not affected by low and moderate doses of citral. CYP450 3A11 activity was significantly decreased by high-dose citral. CONCLUSIONS Citral is hepatotoxic and induced oxidative stress in higher dose, which has a negative effect on CYP450 enzymes. These data suggest caution needs to be taken in order to avoid citral-drug interactions in human beings.
Collapse
Affiliation(s)
- Huaqiao Tang
- School of Laboratory Medicine, Chengdu Medical College, Chengdu, Sichuan, PR China
- Laboratory of Veterinary Drug Residue Prevention and Control Technology of Animal-derived Food, Chengdu Medical College, Chengdu, Sichuan, PR China
| | - Nana Long
- School of Laboratory Medicine, Chengdu Medical College, Chengdu, Sichuan, PR China
- Laboratory of Veterinary Drug Residue Prevention and Control Technology of Animal-derived Food, Chengdu Medical College, Chengdu, Sichuan, PR China
| | - Min Dai
- School of Laboratory Medicine, Chengdu Medical College, Chengdu, Sichuan, PR China
- Laboratory of Veterinary Drug Residue Prevention and Control Technology of Animal-derived Food, Chengdu Medical College, Chengdu, Sichuan, PR China
- CONTACT Min Dai School of Laboratory Medicine, Chengdu Medical College, Chengdu, Sichuan, PR China
| | - Lin Lin
- School of Laboratory Medicine, Chengdu Medical College, Chengdu, Sichuan, PR China
- Laboratory of Veterinary Drug Residue Prevention and Control Technology of Animal-derived Food, Chengdu Medical College, Chengdu, Sichuan, PR China
| | - Jianlong Li
- School of Laboratory Medicine, Chengdu Medical College, Chengdu, Sichuan, PR China
- Laboratory of Veterinary Drug Residue Prevention and Control Technology of Animal-derived Food, Chengdu Medical College, Chengdu, Sichuan, PR China
| | - Fenghui Sun
- School of Laboratory Medicine, Chengdu Medical College, Chengdu, Sichuan, PR China
- Laboratory of Veterinary Drug Residue Prevention and Control Technology of Animal-derived Food, Chengdu Medical College, Chengdu, Sichuan, PR China
| | - Lijuan Guo
- School of Laboratory Medicine, Chengdu Medical College, Chengdu, Sichuan, PR China
- Laboratory of Veterinary Drug Residue Prevention and Control Technology of Animal-derived Food, Chengdu Medical College, Chengdu, Sichuan, PR China
| |
Collapse
|
137
|
PATHANIA RUHI, KHAN HUMA, KAUSHIK RAVINDER, KHAN MOHAMMEDAZHAR. Essential Oil Nanoemulsions and their Antimicrobial and Food Applications. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2018. [DOI: 10.12944/crnfsj.6.3.05] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The consumer awareness for secure insignificantly handled food has constrained the food dealers either to decrease the measure of chemically synthetic antimicrobial substances or to replace them with natural ones. Essential oils (EO) extracted from edible, therapeutic and herbal plants have been well recognized as natural antimicrobial additives. As characteristic then viable antimicrobials, EO have been progressively observed towards control of foodborne microbes and progression of nourishment wellbeing. It is ordinarily hard to achieve high antimicrobial vulnerability when mixing with EO in nourishment based items because of low dissolvability of water and interactive binding. Subsequently, the delivery system of nanoemulsion-based EO is emerging as aviable solution to control the growth of foodborne pathogens. Lipophilic compounds are distributed uniformly in the aqueous phase with the help of nanoemulsion technique. Therefore, the nanoemulsion formulation is generally comprised of mainly three constituents i.e. oil phase, aqueous and a surfactant. Nanoemulsions droplet average diameters should below 100 nm. According to previous studies, the clove, cinnamon and thyme oil nanoemulsions which were formulated with non ionic surfactants (Spans and Tweens) were having droplet size less than 100nm. The current review emphases on essential oil based nanoemulsions which are prepared with different ingredients which hence, enhance the antimicrobial action in food items.
Collapse
Affiliation(s)
- RUHI PATHANIA
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - HUMA KHAN
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - RAVINDER KAUSHIK
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - MOHAMMED AZHAR KHAN
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| |
Collapse
|
138
|
Cabrera-Trujillo MA, Filomena-Ambrosio A, Quintanilla-Carvajal MX, Sotelo-Díaz LI. Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods. Int J Gastron Food Sci 2018. [DOI: 10.1016/j.ijgfs.2018.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
139
|
Shishir MRI, Xie L, Sun C, Zheng X, Chen W. Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.018] [Citation(s) in RCA: 272] [Impact Index Per Article: 45.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
140
|
Guimarães JT, Silva EK, Alvarenga VO, Costa ALR, Cunha RL, Sant'Ana AS, Freitas MQ, Meireles MAA, Cruz AG. Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels. ULTRASONICS SONOCHEMISTRY 2018; 44:251-260. [PMID: 29680610 DOI: 10.1016/j.ultsonch.2018.02.012] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 01/13/2018] [Accepted: 02/06/2018] [Indexed: 06/08/2023]
Abstract
In this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high-intensity ultrasound (HIUS) on microbial inactivation (aerobic mesophilic heterotrophic bacteria (AMHB), total and thermotolerant coliforms and yeasts and molds), zeta potential, microstructure (optical microscopy, particle size distribution), rheology, kinetic stability and color. The non-thermal processing applying 600 W of ultrasonic power was comparable to high-temperature short-time (HTST) treatment (75 °C for 15 s) concerning the inactivation of AMHB and yeasts and molds (2 vs 2 log and 0.2 vs 0.4 log, respectively), although HIUS has reached a lower output temperature (53 ± 3 °C). The HIUS was better than HTST to improve beverage kinetic stability, avoiding phase separation, which was mainly attributed to the decrease of particles size, denaturation of whey proteins and gelation of polysaccharides (inulin and gellan gum). Thus, non-thermal processing by HIUS seems to be an interesting technology for prebiotic dairy beverages production.
Collapse
Affiliation(s)
- Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
| | - Verônica O Alvarenga
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Ana Letícia R Costa
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Rosiane L Cunha
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Monica Q Freitas
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - M Angela A Meireles
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| |
Collapse
|
141
|
Sanchez C, Nigen M, Mejia Tamayo V, Doco T, Williams P, Amine C, Renard D. Acacia gum: History of the future. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.04.008] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
142
|
|
143
|
Gevrenova R, Bardarov V, Bardarov K, Voutquenne-Nazabadioko L, Henry M. Selective Profiling of Saponins from Gypsophila trichotoma Wend. by HILIC Separation and HRMS Detection. PHYTOCHEMICAL ANALYSIS : PCA 2018; 29:250-274. [PMID: 29205603 DOI: 10.1002/pca.2739] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Revised: 10/17/2017] [Accepted: 10/17/2017] [Indexed: 06/07/2023]
Abstract
INTRODUCTION Roots of Gypsophila trichotoma Wend. (Caryophyllaceae) are rich sources of glucuronide oleanane-type triterpenoid carboxylic acid 3,28-O-bidesmosides (GOTCABs). These saponins have been reported to possess synergistic cytotoxicity in combination with type I ribosome-inactivating protein saporin. OBJECTIVE To develop ultra high-performance liquid chromatography - electrospray ionisation/high resolution mass spectrometry (UHPLC-ESI/HRMS) acquisition strategy for the recognition of Gypsophila GOTCAB saponins. METHODOLOGY A highly-selective hydrophilic interaction UHPLC method (Si-HILIC UHPLC) was developed for the separation of GOTCAB saponins from the methanol-aqueous root extract of G. trichotoma (GTR). UHPLC was coupled to an Orbitrap mass spectrometer equipped with heated electrospray ionisation (HESI) probe. ESI-HRMS and tandem mass spectrometry (MS/MS) data of the separated compounds was used for saponins structure assignment. RESULTS Based on the conformity of the fragmentation of 11 previously identified GTR saponins, 21 GOTCAB forming between two and four isobaric and positional isomers are identified with proposals for their structures. Tables with assignment of characteristic fragment ions and more than 10 newly identified saponins in GTR were described. Fragmentation rules for tentative identification of three major types of saponins from GTR were summarised and possible fragmentation pathways were proposed. Type I and II consisted of acylated and sulphated GOTCABs, respectively, while type III included acylated and sulphated saponins. The type II sulphated GOTCAB saponins were all previously not described. CONCLUSIONS The study demonstrates the potential of the coupling of highly-selective (Si)-HILIC UHPLC with HRMS and MS/MS detection for analysis and identification of triterpenoid saponins. Copyright © 2017 John Wiley & Sons, Ltd.
Collapse
Affiliation(s)
- Reneta Gevrenova
- Faculty of Pharmacy, Medical University-Sofia, 2 Dunav str., 1000, Sofia, Bulgaria
| | | | | | | | - Max Henry
- MoBAT team - SRSMC UMR 7565 CNRS-Université de Lorraine, F-54506 Vandoeuvre les Nancy cedex, France
| |
Collapse
|
144
|
Li Z, Dai L, Wang D, Mao L, Gao Y. Stabilization and Rheology of Concentrated Emulsions Using the Natural Emulsifiers Quillaja Saponins and Rhamnolipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3922-3929. [PMID: 29595971 DOI: 10.1021/acs.jafc.7b05291] [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
Concentrated emulsions are widely used in the cosmetic, personal-care, and food industries to reduce storage and transportation costs and to provide desirable characteristics. The current study aimed to produce concentrated emulsions (50 wt % oil) using two natural emulsifiers, quillaja saponins and rhamnolipids. The impacts of emulsifier concentrations on the particle sizes, rheological properties, and stabilities of concentrated emulsions were evaluated. Emulsion particle sizes were negatively correlated with the concentrations of both quillaja saponins and rhamnolipids, and rhamnolipids were more effective in producing smaller droplets. Both emulsifiers formed stable concentrated emulsions against a series of environmental stresses, including various temperatures (30-90 °C), salt concentrations (≤200 mM NaCl), and pHs (pH 5-8). The rheology tests suggested that concentrated emulsions stabilized by quillaja saponins or rhamnolipids presented shear-thinning behaviors and had relatively low consistency coefficients.
Collapse
Affiliation(s)
- Ziqian Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , PR China
| | - Lei Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , PR China
| | - Di Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , PR China
| | - Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , PR China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , PR China
| |
Collapse
|
145
|
Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives: Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils. Food Res Int 2018; 106:439-445. [DOI: 10.1016/j.foodres.2018.01.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2017] [Revised: 01/08/2018] [Accepted: 01/09/2018] [Indexed: 12/11/2022]
|
146
|
Drapala KP, Mulvihill DM, O’Mahony JA. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
147
|
Ligor M, Ratiu IA, Kiełbasa A, Al-Suod H, Buszewski B. Extraction approaches used for the determination of biologically active compounds (cyclitols, polyphenols and saponins) isolated from plant material. Electrophoresis 2018; 39:1860-1874. [PMID: 29603754 DOI: 10.1002/elps.201700431] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 03/22/2018] [Accepted: 03/22/2018] [Indexed: 12/20/2022]
Abstract
Based on the bioactive properties of certain compounds, such as antioxidant and anti-inflammatory activities, an interesting subject of research are natural substances present in various parts of plants. The choice of the most appropriate method for separation and quantification of biologically active compounds from plants and natural products is a crucial step of any analytical procedure. The aim of this review article is to present an overview of a comprehensive literature study from the last 10 years (2007-2017), where relevant articles exposed the latest trends and the most appropriate methods applicable for separation and quantification of biologically active compounds from plant material and natural products. Consequently, various extraction methods have been discussed, together with the available procedures for purification and pre-concentration and dedicated methods used for analysis.
Collapse
Affiliation(s)
- Magdalena Ligor
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Torun, Poland
| | - Ileana-Andreea Ratiu
- Babeş-Bolyai University, Faculty of Chemistry and Chemical Engineering, Cluj-Napoca, Romania
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Torun, Poland
| | - Anna Kiełbasa
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Torun, Poland
| | - Hossam Al-Suod
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Torun, Poland
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Torun, Poland
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Torun, Poland
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Torun, Poland
| |
Collapse
|
148
|
|
149
|
Zhou L, Xu G, Zhang Z, Li H, Yao P. Surface activity and safety of deamidated zein peptides. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2017.12.070] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
150
|
Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex. Food Res Int 2018; 105:482-491. [DOI: 10.1016/j.foodres.2017.11.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 11/10/2017] [Accepted: 11/19/2017] [Indexed: 01/13/2023]
|