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Li X, Maldonado L, Malmr M, Rouf TB, Hua Y, Kokini J. Development of hollow kafirin-based nanoparticles fabricated through layer-by-layer assembly as delivery vehicles for curcumin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.042] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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102
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Fabrication of N-acetyl-l-cysteine and l-cysteine functionalized chitosan-casein nanohydrogels for entrapment of hydrophilic and hydrophobic bioactive compounds. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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103
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Valencia GA, Zare EN, Makvandi P, Gutiérrez TJ. Self-Assembled Carbohydrate Polymers for Food Applications: A Review. Compr Rev Food Sci Food Saf 2019; 18:2009-2024. [PMID: 33336964 DOI: 10.1111/1541-4337.12499] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Revised: 07/26/2019] [Accepted: 08/24/2019] [Indexed: 12/17/2022]
Abstract
The self-assembled natural and synthetic polymers are booming. However, natural polymers obtained from native or modified carbohydrate polymers (CPs), such as celluloses, chitosan, glucans, gums, pectins, and starches, have had special attention as raw material in the manufacture of self-assembled polymer composite materials having several forms: films, hydrogels, micelles, and particles. The easy manipulation of the architecture of the CPs, as well as their high availability in nature, low cost, and being sustainable and green polymers have been the main positive points in the use of them for different applications. CPs have been used as building blocks for composite structures, and their easy orientation and ordering has given rise to self-assembled CPs (SCPs). These macromolecules have been little studied for food applications. Nonetheless, their research has grown mainly in the last 5 years as encapsulated food additive wall materials, food coatings, and edible films. The multifaceted properties (systems sensitive to pH, temperature, ionic strength, types of ions, mechanical force, and enzymes) of these devices are leading to the development of advanced food materials. This review article focused on the analysis of SCPs for food applications in order to encourage other research groups for their preparation and implementation.
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Affiliation(s)
- Germán Ayala Valencia
- Dept. of Chemical and Food Engineering, Federal Univ. of Santa Catarina, Florianópolis, SC, 88040-900, Brazil
| | | | - Pooyan Makvandi
- Inst. for Polymers, Composites and Biomaterials (IPCB), Natl. Research Council (CNR), Naples, Italy.,Dept. of Medical Nanotechnology, Faculty of Advanced Technology in Medicine, Iran Univ. of Medical Sciences, Tehran, Iran
| | - Tomy J Gutiérrez
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Colón 10850, B7608FLC, Mar del Plata, Argentina
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104
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Rodríguez-Félix F, Del-Toro-Sánchez CL, Javier Cinco-Moroyoqui F, Juárez J, Ruiz-Cruz S, López-Ahumada GA, Carvajal-Millan E, Castro-Enríquez DD, Barreras-Urbina CG, Tapia-Hernández JA. Preparation and Characterization of Quercetin-Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability. J Food Sci 2019; 84:2883-2897. [PMID: 31553062 DOI: 10.1111/1750-3841.14803] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 08/06/2019] [Accepted: 08/12/2019] [Indexed: 12/17/2022]
Abstract
Quercetin is a hydrophobic flavonoid with high antioxidant activity. However, for biological applications, the bioavailability of quercetin is low due to physiological barriers. For this reason, an alternative is the protection of quercetin in matrices of biopolymers as zein. The objective of this work was to prepare and characterize quercetin-loaded zein nanoparticles by electrospraying and its study of in vitro bioavailability. The physicochemical parameters such as viscosity, density, and electrical conductivity of zein solutions showed a dependence of the ethanol concentration. In addition, rheological parameters demonstrated that solutions of zein in aqueous ethanol present Newtonian behavior, rebounding in the formation of nanoparticles by electrospraying, providing spherical, homogeneous, and compact morphologies, mainly at a concentration of 80% (v/v) of ethanol and of 5% (w/v) of zein. The size and shape of quercetin-loaded zein nanoparticles were studied by transmission electron microscopy (TEM), observing that it was entrapped, distributed throughout the nanoparticle of zein. Analysis by Fourier transform-infrared (FT-IR) of zein nanoparticles loaded with quercetin revealed interactions via hydrogen bonds. The efficacy of zein nanoparticles to entrap quercetin was particularly high for all quercetin concentration evaluated in this work (87.9 ± 1.5% to 93.0 ± 2.6%). The in vitro gastrointestinal release of trapped quercetin after 240 min was 79.1%, while that for free quercetin was 99.2%. The in vitro bioavailability was higher for trapped quercetin (5.9%) compared to free quercetin (1.9%), than of gastrointestinal digestion. It is concluded, that the electrospraying technique made possible the obtention of quercitin-loaded zein nanoparticles increasing their bioavailability. PRACTICAL APPLICATION: This type of nanosystems can be used in the food and pharmaceutical industry. Quercetin-loaded zein nanoparticles for its improvement compared to free quercetin can be used to decrease the prevalence of chronic degenerative diseases by increasing of the bioavailability of quercetin in the bloodstream. Other application can be as an antioxidant system in functional foods or oils to increase shelf life.
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Affiliation(s)
- Francisco Rodríguez-Félix
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Carmen Lizette Del-Toro-Sánchez
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Francisco Javier Cinco-Moroyoqui
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Josué Juárez
- Dept. of Physics, Univ. of Sonora, Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Saúl Ruiz-Cruz
- Dept. of Biotechnology and Food Science, Inst. Technology of Sonora, 5 de febrero #818 sur, Colonia Centro, 85000, Ciudad Obregón, Sonora, Mexico
| | - Guadalupe Amanda López-Ahumada
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Elizabeth Carvajal-Millan
- Research Center for Food and Development A.C., Carretera a La Victoria KM 0.6, 83304, Hermosillo, Sonora, México
| | - Daniela Denisse Castro-Enríquez
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Carlos Gregorio Barreras-Urbina
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - José Agustín Tapia-Hernández
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
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105
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Effect of sodium tripolyphosphate incorporation on physical, structural, morphological and stability characteristics of zein and gliadin nanoparticles. Int J Biol Macromol 2019; 136:653-660. [DOI: 10.1016/j.ijbiomac.2019.06.052] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 05/27/2019] [Accepted: 06/09/2019] [Indexed: 11/21/2022]
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106
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Huang G, Liu J, Jin W, Wei Z, Ho CT, Zhao S, Zhang K, Huang Q. Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction. Molecules 2019; 24:E3056. [PMID: 31443488 PMCID: PMC6749403 DOI: 10.3390/molecules24173056] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 08/18/2019] [Accepted: 08/21/2019] [Indexed: 01/09/2023] Open
Abstract
As a functional polysaccharide, inulin was carboxymethylated and it formed nanocomplexes with bovine serum albumin (BSA). The success of obtaining carboxymethyl inulin (CMI) was confirmed by a combination of Fourier transform Infrared (FT-IR), Raman spectroscopy, gel permeation chromatography (GPC), and titration. The effects of pH and ionic strength on the formation of CMI/BSA nanocomplexes were investigated. Our results showed that the formation of complex coacervate (pHφ1) and dissolution of CMI/BSA insoluble complexes (pHφ2) appeared in pH near 4.85 and 2.00 respectively. FT-IR and Raman data confirmed the existence of electrostatic interaction and hydrogen bonding between CMI and BSA. The isothermal titration calorimetry (ITC) results suggested that the process of complex formation was spontaneous and exothermic. The complexation was dominated by enthalpy changes (∆Η < 0, ∆S < 0) at pH 4.00, while it was contributed by enthalpic and entropic changes (∆Η < 0, ∆S > 0) at pH 2.60. Irregularly shaped insoluble complexes and globular soluble nanocomplexes (about 150 nm) were observed in CMI/BSA complexes at pH 4.00 and 2.60 while using optical microscopy and atomic force microscopy, respectively. The sodium chloride suppression effect on CMI/BSA complexes was confirmed by the decrease of incipient pH for soluble complex formation (or pHc) and pHφ1 under different sodium chloride concentrations. This research presents a new functional system with the potential for delivering bioactive food ingredients.
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Affiliation(s)
- Guiying Huang
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, Guangdong, China
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China
| | - Jun Liu
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Wuhan 430023, Hubei, China
| | - Zihao Wei
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Suqing Zhao
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, Guangdong, China
| | - Kun Zhang
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, Guangdong, China.
- College of Chemistry and Environmental Engineering, Wuyi University, Jiangmen 529020, Guangdong, China.
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
- College of Chemistry and Environmental Engineering, Wuyi University, Jiangmen 529020, Guangdong, China.
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107
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Cuomo F, Perugini L, Marconi E, Messia MC, Lopez F. Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions. J Food Sci 2019; 84:2584-2591. [PMID: 31436860 DOI: 10.1111/1750-3841.14759] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 06/30/2019] [Accepted: 07/09/2019] [Indexed: 01/13/2023]
Abstract
The potential of heterogeneous systems like oil-in-water (O/W) nanoemulsions is exploited as an oral delivery system for curcumin, a natural lipophilic compound with numerous health benefits. Two types of O/W nanoemulsions, one stabilized by sodium caseinate (Cas-O/W), a surface-active and emulsifying protein, and the other stabilized by a blend of caseinate and Tween 20 (Mix-O/W), were loaded with the bioactive compound and tested through a simulated gastrointestinal digestion process to evaluate their effects on delivering of curcumin. It was first demonstrated that the amount of curcumin solubilized through Mix-O/W nanoemulsion was higher than that in Cas-O/W nanoemulsion. Cas-O/W nanoemulsions, indeed, at their best, solubilized about 55 µg/mL of curcumin while Mix-O/W nanoemulsions reached a curcumin concentration around 180 µg/mL. Furthermore, for both the systems an increase of curcumin loading capacity was recorded with the rise of incubation temperature. Finally, after the in vitro simulated digestion process, the potential curcumin bioavailability was evaluated and the data suggested that Mix-O/W nanoemulsions provided more than twice the amount of curcumin compared to Cas-O/W nanoemulsions. On balance, the outcomes of this investigation demonstrated that the mixed emulsifier system offered a higher amount of lipophilic compound with a low fat intake compared to nanoemulsions stabilized by sodium caseinate. PRACTICAL APPLICATION: The outcomes of this study allow the recognition of the protein/surfactant-stabilized nanoemulsions as a suitable solution to deliver curcumin. The nanoemulsions proposed here provide a high intake of curcumin, a lipophilic compound, with low fat content. The use of such delivery systems helps to overcome limits in oral bioavailability related with the scarce solubility of some compounds in food preparations and beverages.
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Affiliation(s)
- Francesca Cuomo
- Dept. of Agricultural, Environmental and Food Sciences (DiAAA), Univ. of Molise, Via De Sanctis, I-86100, Campobasso, Italy
| | - Luisa Perugini
- Dept. of Agricultural, Environmental and Food Sciences (DiAAA), Univ. of Molise, Via De Sanctis, I-86100, Campobasso, Italy
| | - Emanuele Marconi
- Dept. of Agricultural, Environmental and Food Sciences (DiAAA), Univ. of Molise, Via De Sanctis, I-86100, Campobasso, Italy
| | - Maria Cristina Messia
- Dept. of Agricultural, Environmental and Food Sciences (DiAAA), Univ. of Molise, Via De Sanctis, I-86100, Campobasso, Italy
| | - Francesco Lopez
- Dept. of Agricultural, Environmental and Food Sciences (DiAAA), Univ. of Molise, Via De Sanctis, I-86100, Campobasso, Italy
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108
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Zhang C, Xie Y, Zou J. Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4725-4730. [PMID: 30920004 DOI: 10.1002/jsfa.9713] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 03/15/2019] [Accepted: 03/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Since microcapsule technology has a good protective effect on unstable bioactive substances, many studies have focused on exploring the best technical conditions for forming microcapsules. Modified starch is a microcapsule wall material with good emulsifying and film-forming properties. The objective of this work was to study the creep-recovery behavior of modified starch pastes for various creep time, shear stress and temperature. Furthermore, the effect of creep-recovery behavior on the morphology of microcapsules made of the modified starch was investigated. RESULTS The maximum creep compliance (Jmax ), instantaneous compliance (J0 ) and retardation compliance (J1 ) of modified starch increased proportionally with increasing creep time and shear stress but decreased with increasing temperature. The Newtonian viscosity (η0 ) increased with increasing creep time and temperature but decreased with increasing shear stress. The recovery rate of the modified starch pastes varied from 0.92 to 33.68% in the creep-recovery test conditions. Creep-recovery data could be well explained by a four-parameter Burgers model (R2 > 0.918). CONCLUSIONS Modified starch pastes exhibited time-, stress- and temperature-dependent creep-recovery behavior. The Jmax values of modified starch pastes were low(<0.20 Pa-1 ) and the η0 values high (>3.5 × 103 Pa s) for all test conditions. The results revealed the modified starch pastes had a good rigid network structure to resist deformation but recovery was difficult once deformation occurred. Microcapsules produced using the modified starch exhibited a small deformation with regular spheres and some dents, consistent with the results of creep-recovery tests. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chunyu Zhang
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yanli Xie
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Junjun Zou
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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109
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Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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110
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Preparation and characterization of zein-based phytosterol nanodispersions fabricated by ultrasonic assistant anti-solvent precipitation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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111
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Khan MA, Fang Z, Wusigale, Cheng H, Gao Y, Deng Z, Liang L. Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14212] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Muhammad A. Khan
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu21412China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu214122China
| | - Zheng Fang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu21412China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu214122China
| | - Wusigale
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu21412China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu214122China
| | - Hao Cheng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu21412China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu214122China
| | - Yahui Gao
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu214122China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi China
| | - Li Liang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu21412China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu214122China
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112
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Formation of gliadin-chitosan soluble complexes and coacervates through pH-induced: Relationship to encapsulation and controlled release properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.071] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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113
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Shi C, He Y, Ding M, Wang Y, Zhong J. Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.027] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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114
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Zhu J, Huang Q. Nanoencapsulation of functional food ingredients. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:129-165. [PMID: 31151723 DOI: 10.1016/bs.afnr.2019.03.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Many functional food ingredients are poorly soluble in water, susceptible to chemical degradation, and incompatible with surrounding food matrix. Other issues are related to limited oral bioavailability, unpleasant sensory properties, and poor release profiles. Nanoencapsulation of functional food ingredients can help increase their water solubility/dispersibility in foods and beverages, improve their bioavailability by exhibiting good dose-dependent functionalities, mask undesired flavors/tastes to reduce the adverse effect on mouth-feel, enhance shelf-life and compatibility during production, storage, transportation and utilization of food products, and control release rate or specific delivery environment for better performance on their functionalities. This chapter provides an overview of different delivery systems for different functional food ingredients, the types of materials suitable for wall materials or building blocks of nanocapsules, the fabrication methods to assemble different delivery systems and release these active ingredients under different physiological conditions.
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Affiliation(s)
- Jieyu Zhu
- Department of Food Science, Rutgers University, New Brunswick, NJ, United States
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, NJ, United States.
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115
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116
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Wei Z, Huang Q. Assembly of Protein-Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1344-1352. [PMID: 30640454 DOI: 10.1021/acs.jafc.8b06063] [Citation(s) in RCA: 168] [Impact Index Per Article: 33.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Protein-polysaccharide complexes can be created in various ways (physical mixing, enzymatic cross-linking, chemical cross-linking, and Maillard reaction), and diverse protein-polysaccharide complexes are generally grouped into non-covalent and covalent complexes. Delivery systems constructed through assembly of protein-polysaccharide complexes (DSAPC) consist of emulsion-based delivery systems, capsule-based delivery systems, molecular complexes, nanogels, core-shell particles, composite nanoparticles, and micelles. DSAPC are effective delivery vehicles in enhancing the overall efficacy of bioactive ingredients, and DSAPC may possess multiple advantages over other delivery vehicles in bioactive ingredient delivery. However, designing and applying DSAPC are still faced with some challenges, such as low loading of bioactive ingredients. Efforts are required to reconsider and improve efficiency of DSAPC in many aspects, such as controlled release and targeted delivery. On the basis of more comprehensive and deeper understandings, DSAPC can be designed more rationally for delivery of bioactive ingredients.
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Affiliation(s)
- Zihao Wei
- Department of Food Science , Rutgers, The State University of New Jersey , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| | - Qingrong Huang
- Department of Food Science , Rutgers, The State University of New Jersey , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
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117
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Zhang Y, Rauf Khan A, Fu M, Zhai Y, Ji J, Bobrovskaya L, Zhai G. Advances in curcumin-loaded nanopreparations: improving bioavailability and overcoming inherent drawbacks. J Drug Target 2019; 27:917-931. [DOI: 10.1080/1061186x.2019.1572158] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yanan Zhang
- College of Pharmacy, Shandong University, Jinan, China
| | | | - Manfei Fu
- College of Pharmacy, Shandong University, Jinan, China
| | - Yujia Zhai
- College of Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Jianbo Ji
- College of Pharmacy, Shandong University, Jinan, China
| | - Larisa Bobrovskaya
- School of Pharmacy and Medical Science, Sansom Institute for Health Research, University of South Australia, Adelaide, Australia
| | - Guangxi Zhai
- College of Pharmacy, Shandong University, Jinan, China
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118
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Cho YH, Jones OG. Assembled protein nanoparticles in food or nutrition applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:47-84. [DOI: 10.1016/bs.afnr.2019.01.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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119
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Nutritional and Additive Uses of Chitin and Chitosan in the Food Industry. SUSTAINABLE AGRICULTURE REVIEWS 36 2019. [DOI: 10.1007/978-3-030-16581-9_1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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120
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Characterization of curcumin loaded gliadin-lecithin composite nanoparticles fabricated by antisolvent precipitation in different blending sequences. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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121
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Dai L, Wei Y, Sun C, Mao L, McClements DJ, Gao Y. Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.052] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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122
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Li MF, Chen L, Xu MZ, Zhang JL, Wang Q, Zeng QZ, Wei XC, Yuan Y. The formation of zein-chitosan complex coacervated particles: Relationship to encapsulation and controlled release properties. Int J Biol Macromol 2018; 116:1232-1239. [DOI: 10.1016/j.ijbiomac.2018.05.107] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 05/02/2018] [Accepted: 05/15/2018] [Indexed: 12/18/2022]
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123
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Zhang H, Fu Y, Niu F, Li Z, Ba C, Jin B, Chen G, Li X. Enhanced antioxidant activity and in vitro release of propolis by acid-induced aggregation using heat-denatured zein and carboxymethyl chitosan. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.019] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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124
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Structure, physicochemical stability and in vitro simulated gastrointestinal digestion properties of β-carotene loaded zein-propylene glycol alginate composite nanoparticles fabricated by emulsification-evaporation method. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.042] [Citation(s) in RCA: 120] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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125
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Padmavathy N, Das Ghosh L, Meka SRK, Chatterjee K. Synthesis of a Block Copolymer Exhibiting Cell-Responsive Phytochemical Release for Cancer Therapy. ACS APPLIED MATERIALS & INTERFACES 2018; 10:21816-21824. [PMID: 29877694 DOI: 10.1021/acsami.8b03521] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Phytochemicals constitute a promising class of therapeutics for the treatment of various diseases, but their delivery poses significant challenges. In this work, a nanoscale polyactive emulsion was designed for smart, cell-responsive delivery of a curcumin prodrug (curcumin dicarboxylate, CDA) that was chemically conjugated to enzymatically labile oligo-peptides with polycaprolactone (PCL) as the carrier. Matrix metalloproteinase (MMP)-sensitive (PLGLYAL) or nonsensitive (GPYYPLG) peptides were used as spacers for conjugating CDA and PCL. This CDA nanoemulsion incorporating the MMP-sensitive sequence exhibited markedly higher anti-cancer activity, cell internalization, and generation of reactive oxygen species in cancer cells in vitro than the control with the nonsensitive oligopeptide. Moreover, the nanopolyactives induced minimal cytotoxicity in noncancerous cell line. This work presents a unique strategy to engineer smart nano-polyactives for efficient and targeted delivery of phytochemicals.
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Affiliation(s)
- Nagarajan Padmavathy
- Department of Materials Engineering , Indian Institute of Science , Bangalore 560012 , India
| | - Lopamudra Das Ghosh
- Department of Materials Engineering , Indian Institute of Science , Bangalore 560012 , India
| | - Sai Rama Krishna Meka
- Department of Materials Engineering , Indian Institute of Science , Bangalore 560012 , India
| | - Kaushik Chatterjee
- Department of Materials Engineering , Indian Institute of Science , Bangalore 560012 , India
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126
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Li J, Jiang F, Chi Z, Han D, Yu L, Liu C. Development of Enteromorpha prolifera polysaccharide-based nanoparticles for delivery of curcumin to cancer cells. Int J Biol Macromol 2018; 112:413-421. [DOI: 10.1016/j.ijbiomac.2018.02.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 01/31/2018] [Accepted: 02/01/2018] [Indexed: 11/15/2022]
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127
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Razi MA, Wakabayashi R, Goto M, Kamiya N. Formation and Characterization of Caseinate–Chitosan Nanocomplexes for Encapsulation of Curcumin. JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 2018. [DOI: 10.1252/jcej.17we293] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Muhamad Alif Razi
- Department of Applied Chemistry, Graduate School of Engineering, Kyushu University
| | - Rie Wakabayashi
- Department of Applied Chemistry, Graduate School of Engineering, Kyushu University
| | - Masahiro Goto
- Department of Applied Chemistry, Graduate School of Engineering, Kyushu University
- Division of Biotechnology, Center for Future Chemistry, Kyushu University
| | - Noriho Kamiya
- Department of Applied Chemistry, Graduate School of Engineering, Kyushu University
- Division of Biotechnology, Center for Future Chemistry, Kyushu University
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128
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Martínez-Ballesta MC, Gil-Izquierdo Á, García-Viguera C, Domínguez-Perles R. Nanoparticles and Controlled Delivery for Bioactive Compounds: Outlining Challenges for New "Smart-Foods" for Health. Foods 2018; 7:E72. [PMID: 29735897 PMCID: PMC5977092 DOI: 10.3390/foods7050072] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 04/27/2018] [Accepted: 05/04/2018] [Indexed: 12/28/2022] Open
Abstract
Nanotechnology is a field of research that has been stressed as a very valuable approach for the prevention and treatment of different human health disorders. This has been stressed as a delivery system for the therapeutic fight against an array of pathophysiological situations. Actually, industry has applied this technology in the search for new oral delivery alternatives obtained upon the modification of the solubility properties of bioactive compounds. Significant works have been made in the last years for testing the input that nanomaterials and nanoparticles provide for an array of pathophysiological situations. In this frame, this review addresses general questions concerning the extent to which nanoparticles offer alternatives that improve therapeutic value, while avoid toxicity, by releasing bioactive compounds specifically to target tissues affected by specific chemical and pathophysiological settings. In this regard, to date, the contribution of nanoparticles to protect encapsulated bioactive compounds from degradation as a result of gastrointestinal digestion and cellular metabolism, to enable their release in a controlled manner, enhancing biodistribution of bioactive compounds, and to allow them to target those tissues affected by biological disturbances has been demonstrated.
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Affiliation(s)
- MCarment Martínez-Ballesta
- Department of Plant Nutrition, Centro de Edafología y Biología Aplicada del Segura-Spanish Council for Scientific Research (CEBAS-CSIC), Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
| | - Ángel Gil-Izquierdo
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura-Spanish Council for Scientific Research (CEBAS-CSIC), Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
| | - Cristina García-Viguera
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura-Spanish Council for Scientific Research (CEBAS-CSIC), Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
| | - Raúl Domínguez-Perles
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura-Spanish Council for Scientific Research (CEBAS-CSIC), Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
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129
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Taylor J, Taylor JRN. Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Janet Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
| | - John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
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130
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Dai L, Li R, Wei Y, Sun C, Mao L, Gao Y. Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.003] [Citation(s) in RCA: 131] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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131
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Chen CH, Lin YS, Wu SJ, Mi FL. Mutlifunctional nanoparticles prepared from arginine-modified chitosan and thiolated fucoidan for oral delivery of hydrophobic and hydrophilic drugs. Carbohydr Polym 2018; 193:163-172. [PMID: 29773368 DOI: 10.1016/j.carbpol.2018.03.080] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Accepted: 03/23/2018] [Indexed: 01/01/2023]
Abstract
Self-assembled nanoparticles (NPs) from arginine-modified chitosan (CS-N-Arg) and thiolated fucoidan (THL-fucoidan) were synthesized to enhance the transport of dextran and curcumin across intestinal epithelial cell layer. CS-N-Arg/THL-fucoidan NPs exhibited a pH-sensitive assembly-disassembly and drug release property. Evaluations of the NPs in enhancing the transport of a hydrophilic macromolecule (FITC-dextran) and a hydrophobic drug (curcumin) were investigated in Caco-2 cell monolayers. The cationic CS-N-Arg in the NPs induced disruption of intestinal epithelial tight junctions as indicated by the decrease of transepithelial electrical resistance (TEER). Permeation studies revealed that the NPs enhanced the paracellular permeation of macromolecular dextran through the monolayer barrier. In addition, the multifunctional NPs increased the permeability of rhodamine 123 because the thiomer THL-fucoidan in the NPs inhibited P-glycoprotein. Cellular uptake and permeability of curcumin encapsulated in the NPs were improved due to increasing their water solubility and stability.
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Affiliation(s)
- Chien-Ho Chen
- School of Medical Laboratory Science and Biotechnology, College of Medical Science and Technology, Taipei Medical University, Taipei, Taiwan
| | - Yung-Song Lin
- Department of Otolaryngology, School of Medicine, Taipei Medical University, Taipei, Taiwan; Department of Otolaryngology, Chi Mei Medical Center, Taipei, Taiwan
| | - Shao-Jung Wu
- Department of Chemical Engineering, Ming Chi University of Technology, New Taipei City 243, Taiwan
| | - Fwu-Long Mi
- Department of Biochemistry and Molecular Cell Biology, School of medicine, College of medicine, Taipei Medical University, Taipei, Taiwan; Graduate Institute of Medical Sciences, College of Medicine, Taipei Medical University, Taipei, Taiwan; Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei, Taiwan.
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132
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Xiong W, Ren C, Li J, Li B. Enhancing the photostability and bioaccessibility of resveratrol using ovalbumin–carboxymethylcellulose nanocomplexes and nanoparticles. Food Funct 2018; 9:3788-3797. [DOI: 10.1039/c8fo00300a] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The objective of this study was to investigate the impact of encapsulating resveratrol in ovalbumin (OVA)–carboxymethylcellulose (CMC) nanocomplexes or nanoparticles on its photostability and bioaccessibility.
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Affiliation(s)
- Wenfei Xiong
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University)
| | - Cong Ren
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University)
| | - Jing Li
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University)
| | - Bin Li
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University)
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133
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Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.029] [Citation(s) in RCA: 115] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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134
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Fan Y, Yi J, Zhang Y, Yokoyama W. Improved Chemical Stability and Antiproliferative Activities of Curcumin-Loaded Nanoparticles with a Chitosan Chlorogenic Acid Conjugate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10812-10819. [PMID: 29155582 DOI: 10.1021/acs.jafc.7b04451] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A chitosan (CS)-chlorogenic acid (CA) conjugate was successfully prepared through free-radical-induced protocols with a substitution of CA on CS of 103.5 mg/g. ATR-FTIR and 1H NMR results validated the covalent conjugation of CA onto CS. XRD results indicated the decrease of crystallinity after CA conjugation. DPPH-scavenging activity and reducing-power studies indicated that the CS-CA conjugate had stronger antioxidant activity than chitosan. The particle diameters of curcumin-loaded CS and CS-CA nanoparticles simultaneously formed by ionic gelling in the presence of tripolyphosphate (TPP) were less than 300 nm (243.6 and 256.5 nm, respectively), and zeta-potential values between 25 and 30 mV were obtained. TEM results showed that the nanoparticles were spherically shaped and homogeneously dispersed. Curcumin with the CS-CA conjugate showed better heat stability than with CA at both temperatures (25 and 95 °C) (p <0.05). Curcumin release was inhibited by the CS-CA conjugate. The total release amount of curcumin from CS and CS-CA-conjugate nanoparticles were 70.5 and 61.7%, respectively (p <0.05). A methyl thiazolyl tetrazolium (MTT) assay showed that the antiproliferative activity of curcumin in CS-CA nanoparticles was remarkably higher than that in CS nanoparticles because of the higher chemical stability. The results suggest that CS-CA-based nanoparticles are promising candidates for the encapsulation and controlled release of hydrophobic, bioactive compounds and can improve these compounds' chemical stabilities and anticancer activities.
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Affiliation(s)
- Yuting Fan
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
| | - Jiang Yi
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
| | - Yuzhu Zhang
- Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture , Albany, California 94710, United States
| | - Wallace Yokoyama
- Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture , Albany, California 94710, United States
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135
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Mirpoor SF, Hosseini SMH, Yousefi GH. Mixed biopolymer nanocomplexes conferred physicochemical stability and sustained release behavior to introduced curcumin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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136
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Xiao J, Cao Y, Huang Q. Edible Nanoencapsulation Vehicles for Oral Delivery of Phytochemicals: A Perspective Paper. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6727-6735. [PMID: 28737908 DOI: 10.1021/acs.jafc.7b02128] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Edible nanoencapsulation vehicles (ENVs) designed for the delivery of phytochemicals have gained increasing research interest. The major driving force for this trend is the potential bioavailability enhancement effect for phytochemicals when delivered via ENVs. ENVs affect the bioefficacy of phytochemicals by influencing their dispersion and gastrointestinal stability, rate and site of release, transportation efficiency across the endothelial layer, systemic circulation and biodistribution, and regulation of gut microflora. Enhanced bioefficacy can be achieved by rational design of the size, surface property, matrix materials, and compartment structure of ENVs according to properties of phytochemicals. Future investigations may lay particular emphasis on examining the relevance between results gained by in vitro digestion simulations and those obtained via in vivo digestion simulations, structural evolutions of ENVs during digestion and absorption, impacts of ENVs on the metabolism of phytochemicals, and using ENVs for deciphering the reciprocal interactions between phytochemicals and gut microbiota.
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Affiliation(s)
- Jie Xiao
- Department of Food Science, College of Food Science, South China Agricultural University , Guangzhou, Guangdong 510640, People's Republic of China
| | - Yong Cao
- Department of Food Science, College of Food Science, South China Agricultural University , Guangzhou, Guangdong 510640, People's Republic of China
| | - Qingrong Huang
- Department of Food Science, Rutgers, The State University of New Jersey , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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137
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Dai L, Sun C, Li R, Mao L, Liu F, Gao Y. Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation. Food Chem 2017; 237:1163-1171. [PMID: 28763965 DOI: 10.1016/j.foodchem.2017.05.134] [Citation(s) in RCA: 133] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2017] [Revised: 05/22/2017] [Accepted: 05/26/2017] [Indexed: 01/08/2023]
Abstract
Curcumin (Cur) exhibits a range of bioactive properties, but its application is restrained due to its poor water solubility and sensitivity to environmental stresses. In this study, zein-lecithin composite nanoparticles were fabricated by antisolvent co-precipitation technique for delivery of Cur. The result showed that the encapsulation efficiency of Cur was significantly enhanced from 42.03% in zein nanoparticles to 99.83% in zein-lecithin composite nanoparticles. The Cur entrapped in the nanoparticles was in an amorphous state confirmed by differential scanning calorimetry and X-ray diffraction. Fourier transform infrared analysis revealed that hydrogen bonding, electrostatic interaction and hydrophobic attraction were the main interactions among zein, lecithin, and Cur. Compared with single zein and lecithin nanoparticles, zein-lecithin composite nanoparticles significantly improved the stability of Cur against thermal treatment, UV irradiation and high ionic strength. Therefore, zein-lecithin composite nanoparticles could be a potential delivery system for water-insoluble bioactive compounds with enhanced encapsulation efficiency and chemical stability.
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Affiliation(s)
- 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 & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Cuixia Sun
- 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 & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Ruirui 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 & 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 & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fuguo Liu
- 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 & 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 & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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138
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Baghbani F, Chegeni M, Moztarzadeh F, Hadian-Ghazvini S, Raz M. Novel ultrasound-responsive chitosan/perfluorohexane nanodroplets for image-guided smart delivery of an anticancer agent: Curcumin. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2017; 74:186-193. [DOI: 10.1016/j.msec.2016.11.107] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2016] [Revised: 10/24/2016] [Accepted: 11/23/2016] [Indexed: 10/20/2022]
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139
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Wang H, Hao L, Wang P, Chen M, Jiang S, Jiang S. Release kinetics and antibacterial activity of curcumin loaded zein fibers. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.028] [Citation(s) in RCA: 168] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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140
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Xiao J, Shi C, Li Y, Pan Y, Huang Q. Pickering emulsions immobilized within hydrogel matrix with enhanced resistance against harsh processing conditions and sequential digestion. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.025] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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141
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Xiao J, Chen Y, Huang Q. Physicochemical properties of kafirin protein and its applications as building blocks of functional delivery systems. Food Funct 2017; 8:1402-1413. [DOI: 10.1039/c6fo01217e] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The unique physicochemical properties of kafirin highlight its potential as an attractive resource for gluten-free products and building blocks for functional delivery systems.
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Affiliation(s)
- Jie Xiao
- Department of Food Science
- College of Food Science
- South China Agricultural University
- Guangzhou 510640
- China
| | - Yunjiao Chen
- Department of Food Science
- College of Food Science
- South China Agricultural University
- Guangzhou 510640
- China
| | - Qingrong Huang
- Department of Food Science
- Rutgers
- The State University of New Jersey
- New Brunswick
- USA
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142
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Hybrid liposomes composed of amphiphilic chitosan and phospholipid: Preparation, stability and bioavailability as a carrier for curcumin. Carbohydr Polym 2017; 156:322-332. [DOI: 10.1016/j.carbpol.2016.09.060] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 08/11/2016] [Accepted: 09/16/2016] [Indexed: 11/19/2022]
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143
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Enhancement of bioactivity and bioavailability of curcumin with chitosan based materials. KOREAN J CHEM ENG 2016. [DOI: 10.1007/s11814-016-0243-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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144
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Li J, Hwang IC, Chen X, Park HJ. Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.016] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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145
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Xiao J, Li Y, Huang Q. Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.010] [Citation(s) in RCA: 292] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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146
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Chen L, Liu X, Wong KH. Novel nanoparticle materials for drug/food delivery-polysaccharides. PHYSICAL SCIENCES REVIEWS 2016. [DOI: 10.1515/psr-2016-0053] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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147
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Gleeson JP, Ryan SM, Brayden DJ. Oral delivery strategies for nutraceuticals: Delivery vehicles and absorption enhancers. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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148
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Chen J, Miao M, Campanella O, Jiang B, Jin Z. Biological macromolecule delivery system for improving functional performance of hydrophobic nutraceuticals. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.08.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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149
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Xiao J, Shi C, Zheng H, Shi Z, Jiang D, Li Y, Huang Q. Kafirin Protein Based Electrospun Fibers with Tunable Mechanical Property, Wettability, and Release Profile. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3226-3233. [PMID: 27032442 DOI: 10.1021/acs.jafc.6b00388] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Kafirin (KAF), the prolamine protein from sorghum grain, is a promising resource for fabricating renewable and biodegradable materials. However, research efforts in fulfilling its potentials are still lacking. In this work, electrospun kafirin fibers from acetic acid/dichloromethane solutions are reported for the first time. Biodegradable polycaprolactone (PCL) was blended with kafirin to obtain hybrid KAF/PCL fiber mats with desirable physical properties. Hydrogen bonding between the N-H group of kafirin and the C═O group of PCL was detected in each blended formulation. Our small-angle X-ray scattering results indicated that the long spacing decreased and the average spacing between crystalline lamellae of PCL increased with the increase of kafirin content. Compared to the hydrophobic surface of neat PCL fiber mat, KAF/PCL fiber mats under most of the blend ratios showed hydrophilic surface character, and the swelling property was composition-dependent. The fiber mats evolved from brittle ones to flexible ones with the increase of relative content of PCL. The most desirable mechanical performance was obtained at a kafirin/PCL mass blend ratio of 1:2. To simulate the nutraceutical release in body fluid, carnosic acid (CA) was selected as a nutraceutical model, and release behaviors in selected KAF/PCL fiber mats were found to be diffusion controlled. Whereas the amorphous region of kafirin dominated the release rate, PCL functioned as a hydrophobic skeleton to maintain the 3D scaffold of the fiber matrix. The fabricated KAF/PCL fiber mats open up new applications of underutilized cereal protein in nutraceutical delivery.
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Affiliation(s)
- Jie Xiao
- Department of Food Science, Rutgers, the State University of New Jersey , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Ce Shi
- Key Laboratory of Synthetic Rubber & Laboratory of Advanced Power Sources, Changchun Institute of Applied Chemistry (CIAC), Chinese Academy of Sciences , Changchun 130022, People's Republic of China
| | - Huijuan Zheng
- Department of Food Science, Rutgers, the State University of New Jersey , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Zhen Shi
- Key Laboratory of Synthetic Rubber & Laboratory of Advanced Power Sources, Changchun Institute of Applied Chemistry (CIAC), Chinese Academy of Sciences , Changchun 130022, People's Republic of China
| | - Dong Jiang
- Engineering Research Center of High Performance Plastics, Ministry of Education, College of Chemistry, Jilin University , Changchun 130012, People's Republic of China
| | - Yunqi Li
- Key Laboratory of Synthetic Rubber & Laboratory of Advanced Power Sources, Changchun Institute of Applied Chemistry (CIAC), Chinese Academy of Sciences , Changchun 130022, People's Republic of China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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150
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Zou L, Zheng B, Zhang R, Zhang Z, Liu W, Liu C, Xiao H, McClements DJ. Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9425-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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