151
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Mustafa F, Andreescu S. Nanotechnology-based approaches for food sensing and packaging applications. RSC Adv 2020; 10:19309-19336. [PMID: 35515480 PMCID: PMC9054203 DOI: 10.1039/d0ra01084g] [Citation(s) in RCA: 103] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Accepted: 04/22/2020] [Indexed: 12/22/2022] Open
Abstract
The rapid advancement of nanotechnology has provided opportunities for the development of new sensing and food packaging solutions, addressing long-standing challenges in the food sector to extend shelf-life, reduce waste, assess safety and improve the quality of food. Nanomaterials can be used to reinforce mechanical strength, enhance gas barrier properties, increase water repellence, and provide antimicrobial and scavenging activity to food packaging. They can be incorporated in chemical and biological sensors enabling the design of rapid and sensitive devices to assess freshness, and detect allergens, toxins or pathogenic contaminants. This review summarizes recent studies on the use of nanomaterials in the development of: (1) (bio)sensing technologies for detection of nutritional and non-nutritional components, antioxidants, adulterants and toxicants, (2) methods to improve the barrier and mechanical properties of food packaging, and (3) active functional packaging. The environmental, health and safety implications of nanomaterials in the food sector, along with an overview of regulation and consumer perception is also provided. The advancement of nanotechnology has provided opportunities for the development of new sensing and food packaging solutions, addressing long-standing challenges to extend shelf-life, reduce waste, assess safety and improve the quality of food.![]()
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Affiliation(s)
- Fatima Mustafa
- Department of Chemistry and Biomolecular Science
- Clarkson University
- Potsdam
- USA
| | - Silvana Andreescu
- Department of Chemistry and Biomolecular Science
- Clarkson University
- Potsdam
- USA
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152
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Harwansh RK, Deshmukh R, Barkat MA, Rahman MA. Bioinspired Polymeric-based Core-shell Smart Nano-systems. Pharm Nanotechnol 2019; 7:181-205. [PMID: 31486750 DOI: 10.2174/2211738507666190429104550] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 12/03/2018] [Accepted: 04/10/2019] [Indexed: 12/20/2022]
Abstract
Smart nanosystems (SNs) have the potential to revolutionize drug delivery. Conventional drug delivery systems have poor drug-loading, early burst release, limited therapeutic effects, etc. Thus, to overcome these problems, researchers have taken advantage of the host-guest interactions as bioinspired nanosystems which can deliver nanocarriers more efficiently with the maximum drug loading capacity and improved therapeutic efficacy as well as bioavailability. SNs employ nanomaterials to form cage molecules by entrapping new nanocarriers called smart nanosystems in their cargo and design. The activities of SNs are based on responsive materials that interact with the stimuli either by changing their properties or conformational structures. The aptitude of living systems to respond to stimuli and process information has encouraged researchers to build up integrated nanosystems exhibiting similar function and therapeutic response. Various smart materials, including polymers, have been exhaustively employed in fabricating different stimuli-responsive nanosystems which can deliver bioactive molecules to a specific site for a certain period with minimal side effects. SNs have been widely explored to deliver diverse kinds of therapeutic agents ranging from bioactive compounds, genes, and biopharmaceuticals like proteins and peptides, to diagnostic imaging agents for biomedical applications. Nanotechnology-based different nanosystems are promising for health care issues. The advancement of SNs with physical science and engineering technology in synthesizing nanostructures and their physicochemical characterization should be exploited in medicine and healthcare for reducing mortality rate, morbidity, disease prevalence and general societal burden.
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Affiliation(s)
- Ranjit K Harwansh
- Institute of Pharmaceutical Research, GLA University, Mathura -281406, India
| | - Rohitas Deshmukh
- Institute of Pharmaceutical Research, GLA University, Mathura -281406, India
| | - Md Abul Barkat
- Department of Pharmaceutics, School of Medical and Allied Sciences, K.R. Mangalam University, Sohna, Gurgaon, India
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153
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Effect of Mesoporous Silica Nanoparticles on The Physicochemical Properties of Pectin Packaging Material for Strawberry Wrapping. NANOMATERIALS 2019; 10:nano10010052. [PMID: 31878286 DOI: 10.3390/nano10010052] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/09/2019] [Accepted: 12/21/2019] [Indexed: 11/16/2022]
Abstract
Citrus peel pectin was used to prepare films (cast with or without glycerol) containing mesoporous silica nanoparticles. Nanoparticles reduced significantly the particle size, and had no effect on the Zeta potential of pectin solutions. Mechanical characterization demonstrates that pectin+nanoparticles containing films slightly increased tensile strength and significantly decreased the Young's modulus in comparison to films made only of pectin. However, elongation at the break increased in the pectin+nanoparticles films cast in the presence of glycerol, while both Young's modulus and tensile strength were reduced. Moreover, nanoparticles were able to reduce the barrier properties of pectin films prepared with or without glycerol, whereas positively affected the thermal stability of pectin films and the seal strength. The 0.6% pectin films reinforced or not with 3% nanoparticles in the presence of 30% glycerol were used to wrap strawberries in order to extend the fruit's shelf-life, over a period of eighty days, by improving their physicochemical properties.
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154
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Alarcón-Moyano J, Matiacevich S. Active emulsions based on alginate and lemongrass/citral essential oils: effect of encapsulating agents on physical and antimicrobial properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1698605] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Jessica Alarcón-Moyano
- Food Properties Research Group (INPROAL), Food Science and Technology Department, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Silvia Matiacevich
- Food Properties Research Group (INPROAL), Food Science and Technology Department, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
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155
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Kurd F, Fathi M, Shekarchizadeh H. Nanoencapsulation of hesperetin using basil seed mucilage nanofibers: Characterization and release modeling. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100475] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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156
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Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.015] [Citation(s) in RCA: 103] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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157
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Luo L, Wu Y, Liu C, Huang L, Zou Y, Shen Y, Lin Q. Designing soluble soybean polysaccharides-based nanoparticles to improve sustained antimicrobial activity of nisin. Carbohydr Polym 2019; 225:115251. [PMID: 31521298 DOI: 10.1016/j.carbpol.2019.115251] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 08/18/2019] [Accepted: 08/25/2019] [Indexed: 02/01/2023]
Abstract
Nisin is a natural antimicrobial agent and food-grade material, while the poor stability and short duration of antimicrobial activity limit its widespread use in the food industry. In the present work, soluble soybean polysaccharide (SSPS)-based nanoparticles have been developed to improve the stability and sustained antimicrobial activity of nisin. The encapsulation efficiency (EE) of nisin-loaded SSPS nanoparticles (Nisin-SSPS-NPs) prepared under the optimized conditions can be up to 99.8%, and the particle size is about 112 nm. The formation of Nisin-SSPS-NPs was mainly mediated by the electrostatic interactions and hydrogen bonding, which was evidenced by the results of zeta potential and Fourier Transform infrared spectroscopy (FTIR). Agar diffusion assay exhibited that Nisin-SSPS-NPs had confirmed antimicrobial activity against Gram-positive bacteria, such as Listeria monocytogenes, Bacillus subtilis, and Staphylococcus aureus. The sustained release of nisin in Nisin-SSPS-NPs endows nisin with a long-lasting antimicrobial activity, which increases the shelf-life of the fresh tomato juice.
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Affiliation(s)
- Lijuan Luo
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China
| | - Ying Wu
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China
| | - Chun Liu
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China.
| | - Liang Huang
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China
| | - Yuan Zou
- School of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yingbin Shen
- School of Life Science, Guangzhou University, Guangzhou 510006, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China.
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158
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Piras CC, Slavik P, Smith DK. Self‐Assembling Supramolecular Hybrid Hydrogel Beads. Angew Chem Int Ed Engl 2019. [DOI: 10.1002/ange.201911404] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Carmen C. Piras
- Department of ChemistryUniversity of York Heslington York YO10 5DD UK
| | - Petr Slavik
- Department of ChemistryUniversity of York Heslington York YO10 5DD UK
| | - David K. Smith
- Department of ChemistryUniversity of York Heslington York YO10 5DD UK
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159
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Fathi M, Vinceković M, Jurić S, Viskić M, Režek Jambrak A, Donsì F. Food-Grade Colloidal Systems for the Delivery of Essential Oils. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1687514] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Marko Vinceković
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Slaven Jurić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Marko Viskić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Anet Režek Jambrak
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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160
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Vuillemin ME, Michaux F, Muniglia L, Linder M, Jasniewski J. Gum Arabic and chitosan self-assembly: Thermodynamic and mechanism aspects. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.048] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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161
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Cian RE, Salgado PR, Mauri AN, Drago SR. Pyropia columbina
phycocolloids as microencapsulating material improve bioaccessibility of brewers’ spent grain peptides with ACE‐I inhibitory activity. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14397] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Raúl E. Cian
- Instituto de Tecnología de Alimentos CONICET, FIQ ‐ UNL 1º de Mayo 3250 3000 Santa Fe Argentina
| | - Pablo R. Salgado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CONICET CCT La Plata y Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 y 116 S/Nº B1900JJ La Plata Argentina
| | - Adriana N. Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CONICET CCT La Plata y Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 y 116 S/Nº B1900JJ La Plata Argentina
| | - Silvina R. Drago
- Instituto de Tecnología de Alimentos CONICET, FIQ ‐ UNL 1º de Mayo 3250 3000 Santa Fe Argentina
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162
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Gómez-Mascaraque LG, Lopez-Rubio A. Encapsulation of Plant-derived Bioactive Ingredients through Electrospraying for Nutraceuticals and Functional Foods Applications. Curr Med Chem 2019; 27:2872-2886. [PMID: 31604404 DOI: 10.2174/0929867326666191010115343] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2018] [Revised: 08/19/2019] [Accepted: 09/16/2019] [Indexed: 11/22/2022]
Abstract
The electrospraying technique, which consists of electrohydrodynamic atomization of polymeric fluids, can be used to generate dry nano- and microparticles by subjecting a polymer solution, suspension or melt to a high voltage (typically in the range of 7-20 kV) electric field. This potential can be exploited for developing nano- and microencapsulation structures under mild temperature conditions. Thus, it constitutes a promising alternative to conventional microencapsulation techniques for sensitive ingredients, like most plant-derived bioactive compounds, especially for their application in the food sector. Given the importance of plants as one of the major sources of dietary bioactive compounds, significant attention has been recently paid to research the encapsulation of phytochemicals through novel techniques such as electrospraying, aiming to provide new tools for the development of innovative functional food products and nutraceuticals. In this review, the latest advances in the application of electrospraying for nano- and microencapsulation of phytochemicals are discussed, with a focus on their potential use in the food sector.
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Affiliation(s)
| | - Amparo Lopez-Rubio
- Food Preservation and Food Quality Department, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
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163
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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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164
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Enhanced bioavailability of alpha-lipoic acid by complex formation with octenylsuccinylated high-amylose starch. Carbohydr Polym 2019; 219:39-45. [DOI: 10.1016/j.carbpol.2019.04.082] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 04/26/2019] [Accepted: 04/27/2019] [Indexed: 11/18/2022]
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165
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Chang Y, Yang J, Jiang L, Ren L, Zhou J. Chain Length Distribution of β‐amylase Treated Potato Starch and Its Effect on Properties of Starch Nanoparticles Obtained by Nanoprecipitation. STARCH-STARKE 2019. [DOI: 10.1002/star.201800321] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yanjiao Chang
- Key Laboratory of Bionic Engineering (Ministry of Education)College of Biological and Agricultural EngineeringJilin UniversityChangchun130022China
| | - Jingde Yang
- Key Laboratory of Bionic Engineering (Ministry of Education)College of Biological and Agricultural EngineeringJilin UniversityChangchun130022China
| | - Longwei Jiang
- Key Laboratory of Bionic Engineering (Ministry of Education)College of Biological and Agricultural EngineeringJilin UniversityChangchun130022China
| | - Lili Ren
- Key Laboratory of Bionic Engineering (Ministry of Education)College of Biological and Agricultural EngineeringJilin UniversityChangchun130022China
| | - Jiang Zhou
- Key Laboratory of Bionic Engineering (Ministry of Education)College of Biological and Agricultural EngineeringJilin UniversityChangchun130022China
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166
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Fangmeier M, Lehn DN, Maciel MJ, Volken de Souza CF. Encapsulation of Bioactive Ingredients by Extrusion with Vibrating Technology: Advantages and Challenges. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02326-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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167
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Rehman A, Ahmad T, Aadil RM, Spotti MJ, Bakry AM, Khan IM, Zhao L, Riaz T, Tong Q. Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.015] [Citation(s) in RCA: 113] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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168
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Koshani R, Jafari SM. Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients. Adv Colloid Interface Sci 2019; 270:123-146. [PMID: 31226521 DOI: 10.1016/j.cis.2019.06.005] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 05/09/2019] [Accepted: 06/09/2019] [Indexed: 12/30/2022]
Abstract
Developing green and facile approaches to produce nanostructures suitable for bioactives, nanoencapsulation faces some challenges in the nutraceutical and food bioactive industries due to potential risks arising from nanomaterials fabrication and consumption. High-intensity ultrasound is an effective technology to generate different bio-based structures in sub-micron or nanometer scale. This technique owing to some intrinsic advantages such as safety, straightforward operation, energy efficiency, and scale-up potential, as well as, ability to control over size and morpHology has stood out among various nanosynthetic routes. Ultrasonically-provided energy is mainly transferred to the droplets and particles via acoustic cavitation (which is formation, growth, and implosive collapse of bubbles in solvent). This review provides an outlook on the fundamentals of ultrasonication and some applicable setups in nanoencapsulation. Different kinds of nanostructures based on surfactants, lipids, proteins and carbohydrates formed by sonication, along with their advantages and disadvantages are assessed from the viewpoint of stability, particle size, and process impacts on some functionalities. The gastrointestinal fate and safety issues of ultrasonically prepared nanostructures are also discussed. Sonication, itself or in combination with other encapsulation approaches, alongside biopolymers generate nano-engineered carriers with enough stability, small particle sizes, and a low polydispersity. The nano-sized systems improve techno-functional activities of encapsulated bioactive agents including stability, solubility, dissolution, availability, controlled and targeted release profile in vitro and in vivo plus other bioactive properties such as antioxidant and antimicrobial capacities. Ultrasonically prepared nanocarriers show a great potential in fortifying food products with desired bioactive components, especially for the industrial applications.
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Affiliation(s)
- Roya Koshani
- Department of Chemistry, Quebec Centre for Advanced Materials, Pulp and Paper Research Centre, McGill University, Montreìal, Queìbec H3A 0B8, Canada; Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
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169
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Lopes NA, Barreto Pinilla CM, Brandelli A. Antimicrobial activity of lysozyme-nisin co-encapsulated in liposomes coated with polysaccharides. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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170
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Ahmad M, Gani A, Hamed F, Maqsood S. Comparative study on utilization of micro and nano sized starch particles for encapsulation of camel milk derived probiotics (Pediococcus acidolactici). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.078] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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171
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Wu Z, Zhao C, Li R, Ye F, Zhou Y, Zhao G. Insights into Micellization of Octenylsuccinated Oat β-Glucan and Uptake and Controlled Release of β-Carotene by the Resultant Micelles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7416-7427. [PMID: 31180666 DOI: 10.1021/acs.jafc.8b06645] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The core-shell structured micelles from octenylsuccinated oat β-glucan (OSβG) are able to solubilize β-carotene (βC). This study reveals molecular interactions governing the formation, stabilization, and βC uptake of OSβG micelles (OSβG-Ms) by means such as water contact angle, 1H nuclear magnetic resonance, dynamic light scattering, and confocal laser scanning microscopy. The results indicated that the micellization of OSβG molecules is triggered by hydrophobic interactions between octenylsuccinate (OSA) moieties, while OSβG-Ms are stabilized via both hydrophobic interactions and hydrogen bonds. For their uptake of βC, βC molecules are first adsorbed onto OSβG-Ms by interacting with OSA moieties scattered on micelle surface. By further interacting with OSA moieties located in micelle shell, βC molecules travel across the shell and finally are trapped in the hydrophobic core. In simulated gastrointestinal fluids, βC is controlled released from OSβG-Ms as an integrated consequence of its diffusion as well as the swelling and erosion of OSβG-Ms. As a result, this study first uncovered the mechanism underlying the uptake of βC by OSβG-Ms, which will certainly facilitate the effective loading of hydrophobic ingredients by OSβG-Ms.
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Affiliation(s)
- Zhen Wu
- College of Food Science , Southwest University , Chongqing 400715 , PR China
- Chongqing Key Laboratory of Chinese Medicine & Health Science , Chongqing Academy of Chinese Materia Medica , Chongqing 400065 , PR China
| | - Chenyang Zhao
- College of Food Science , Southwest University , Chongqing 400715 , PR China
| | - Ruohua Li
- College of Food Science , Southwest University , Chongqing 400715 , PR China
| | - Fayin Ye
- College of Food Science , Southwest University , Chongqing 400715 , PR China
| | - Yun Zhou
- College of Food Science , Southwest University , Chongqing 400715 , PR China
| | - Guohua Zhao
- College of Food Science , Southwest University , Chongqing 400715 , PR China
- Chongqing Engineering Research Center of Regional Foods , Chongqing 400715 PR China
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172
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Zhang L, McClements DJ, Wei Z, Wang G, Liu X, Liu F. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Crit Rev Food Sci Nutr 2019; 60:2083-2097. [PMID: 31257900 DOI: 10.1080/10408398.2019.1630358] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together - the combined polyphenols have a higher biological activity than the sum of the individual ones. However, the commercial application of polyphenols as nutraceuticals is currently limited because of their poor solubility characteristics; instability when exposed to light, heat, and alkaline conditions; and, low and inconsistent oral bioavailability. Colloidal delivery systems are being developed to overcome these challenges. In this article, we review the design, fabrication, and utilization of food-grade biopolymer-based delivery systems for the encapsulation of one or more polyphenols. In particular, we focus on the creation of delivery systems constructed from edible proteins and polysaccharides. The optimization of biopolymer-based delivery systems may lead to the development of innovative polyphenol-enriched functional foods that can improve human health and wellbeing.
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Affiliation(s)
- Lan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | | | - Zhiliang Wei
- Russell H. Morgan Department of Radiology and Radiological Science, The Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Guoqing Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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173
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Taheri A, Jafari SM. Gum-based nanocarriers for the protection and delivery of food bioactive compounds. Adv Colloid Interface Sci 2019; 269:277-295. [PMID: 31132673 DOI: 10.1016/j.cis.2019.04.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/09/2019] [Accepted: 04/24/2019] [Indexed: 11/28/2022]
Abstract
Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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174
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Rostamabadi H, Falsafi SR, Jafari SM. Starch-based nanocarriers as cutting-edge natural cargos for nutraceutical delivery. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.004] [Citation(s) in RCA: 100] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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175
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Quilaqueo M, Millao S, Luzardo-Ocampo I, Campos-Vega R, Acevedo F, Shene C, Rubilar M. Inclusion of piperine in β-cyclodextrin complexes improves their bioaccessibility and in vitro antioxidant capacity. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.011] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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176
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Golkar P, Kalani S, Allafchian AR, Mohammadi H, Jalali SAH. Fabrication and characterization of electrospun
Plantago major
seed mucilage/PVA nanofibers. J Appl Polym Sci 2019. [DOI: 10.1002/app.47852] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Pooran Golkar
- Research Institute for Biotechnology and BioengineeringIsfahan University of Technology Isfahan 84156–83111 Iran
| | - Sahar Kalani
- Research Institute for Nanotechnology and Advanced MaterialsIsfahan University of Technology Isfahan 84156–83111 Iran
| | - Ali Reza Allafchian
- Research Institute for Nanotechnology and Advanced MaterialsIsfahan University of Technology Isfahan 84156–83111 Iran
| | - Hassan Mohammadi
- Research Institute for Nanotechnology and Advanced MaterialsIsfahan University of Technology Isfahan 84156–83111 Iran
| | - Seyed Amir Hossein Jalali
- Research Institute for Biotechnology and BioengineeringIsfahan University of Technology Isfahan 84156–83111 Iran
- Department of Natural ResourcesIsfahan University of Technology Isfahan 84156‐83111 Iran
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177
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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.
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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.
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178
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Lu X, Chen J, Guo Z, Zheng Y, Rea MC, Su H, Zheng X, Zheng B, Miao S. Using polysaccharides for the enhancement of functionality of foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.024] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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179
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Lim LT, Mendes AC, Chronakis IS. Electrospinning and electrospraying technologies for food applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:167-234. [PMID: 31151724 DOI: 10.1016/bs.afnr.2019.02.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Electrospinning and electrospraying are versatile techniques for the production of nano- to micro-scale fibers and particles. Over the past 2 decades, significant progresses have been made to advance the fundamental understandings of these electrohydrodynamic processes. Researchers have investigated different polymeric and non-polymeric substrates for producing submicron electrospun/electrosprayed materials of unique morphologies and physicochemical properties. This chapter provides an overview on the basic principles of electrospinning and electrospraying, highlighting the effects of key processing and solution parameters. Electrohydrodynamic phenomena of edible substrates, including polysaccharides (xanthan, alginate, starch, cyclodextrin, pullulan, dextran, modified celluloses, and chitosan), proteins (zein, what gluten, whey protein, soy protein, gelatin, etc.), and phospholipids are reviewed. Selected examples are presented on how ultrafine fibers and particles derived from these substrates are being exploited for food and nutraceutical applications. Finally, the challenges and opportunities of the electrostatic methods are discussed.
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Affiliation(s)
- Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, ON, Canada.
| | - Ana C Mendes
- Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark
| | - Ioannis S Chronakis
- Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark
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180
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Zavareze EDR, Kringel DH, Dias ARG. Nano-scale polysaccharide materials in food and agricultural applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:85-128. [PMID: 31151729 DOI: 10.1016/bs.afnr.2019.02.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Potential applications of nanotechnology in food and agriculture include: (1) the encapsulation of functional compounds; (2) production of reinforcing materials; (3) delivery of nutraceuticals in foods; (4) food safety, for detection and control of chemical and microbiological risks; (5) active and intelligent food packaging; (6) incorporation of protective substances of seeds; (7) addition of nutrients in the soil; (8) use of controlled release pesticides. Natural polysaccharides and their derivatives are widely used in the production of nano-scale materials. This chapter examines, the use of polysaccharides, such as starch, cellulose, lignin, pectin, gums, and cyclodextrins for the production of nano-scale materials, including nanocrystals, nanoemulsions, nanocomplexes, nanocapsules, and nanofibers.
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Affiliation(s)
| | - Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil.
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181
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Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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182
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Joye IJ, Corradini MG, Duizer LM, Bohrer BM, LaPointe G, Farber JM, Spagnuolo PA, Rogers MA. A comprehensive perspective of food nanomaterials. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:1-45. [PMID: 31151722 DOI: 10.1016/bs.afnr.2019.01.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Nanotechnology is a rapidly developing toolbox that provides solutions to numerous challenges in the food industry and meet public demands for healthier and safer food products. The diversity of nanostructures and their vast, tunable functionality drives their inclusion in food products and packaging materials to improve their nutritional quality through bioactive fortification and probiotics encapsulation, enhance their safety due to their antimicrobial and sensing capabilities and confer novel sensorial properties. In this food nanotechnology state-of-the-art communication, matrix materials with particular focus on food-grade components, existing and novel production techniques, and current and potential applications in the fields of food quality, safety and preservation, nutrient bioaccessibility and digestibility will be detailed. Additionally, a thorough analysis of potential strategies to assess the safety of these novel nanostructures is presented.
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Affiliation(s)
- I J Joye
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - M G Corradini
- Arrell Food Institute, University of Guelph, Guelph, ON, Canada
| | - L M Duizer
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - B M Bohrer
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - G LaPointe
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - J M Farber
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - P A Spagnuolo
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - M A Rogers
- Department of Food Science, University of Guelph, Guelph, ON, Canada.
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183
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Chen L, Lin X, Xu X, Chen Y, Li K, Fan X, Pang J, Teng H. Self-nano-emulsifying formulation of Sonchus oleraceus Linn for improved stability: Implications for phenolics degradation under in vitro gastro-intestinal digestion. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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184
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Yang W, Zhang M, Li X, Jiang J, Sousa AMM, Zhao Q, Pontious S, Liu L. Incorporation of Tannic Acid in Food-Grade Guar Gum Fibrous Mats by Electrospinning Technique. Polymers (Basel) 2019; 11:E141. [PMID: 30960126 PMCID: PMC6402038 DOI: 10.3390/polym11010141] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 01/05/2019] [Accepted: 01/10/2019] [Indexed: 01/20/2023] Open
Abstract
The use of polysaccharides to produce functional micro- or nanoscale fibrous mats has attracted growing interest for their food-grade applications. In this study, the characterization and electro-spinnability of guar gum (GG) solutions loaded with tannic acid (TA) was demonstrated. Food-grade antioxidant materials were successfully produced by electrospinning while incorporating different loads of TA into GG fibers. Bead-free GG-TA fibers could be fabricated from GG solution (2 wt %) with 10 wt % TA. Increasing the amount of TA led to fibers with defects and larger diameter sizes. Fourier Transformed Infrared Spectroscopy and X-ray Diffraction of neat GG and TA loaded GG fibrous mats suggested that inclusion of TA interrupted the hydrogen bonding and that a higher density of the ordered junction zones formed with the increased TA. The high TA incorporation efficiency and retained antioxidant activity of the fibrous mats afford a potential application in active edible film or drug delivery system.
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Affiliation(s)
- Weiqiao Yang
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
- Tianjin Jiesheng Donghui Fresh-keeping Technology Co., Ltd, Tianjin 300403, China.
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Jianan Jiang
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Ana M M Sousa
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Qiang Zhao
- State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Bioactive Materials, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, China.
| | - Sherri Pontious
- Department of Microbiology and Immunology, Temple University School of Medicine, Philadelphia, PA 19140, USA.
| | - LinShu Liu
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
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185
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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.
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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
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186
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Hu Y, Bao C, Li D, You L, Du Y, Liu B, Li X, Ren F, Li Y. The construction of enzymolyzed α-lactalbumin based micellar nanoassemblies for encapsulating various kinds of hydrophobic bioactive compounds. Food Funct 2019; 10:8263-8272. [DOI: 10.1039/c9fo02035g] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Protein-based nanoassemblies can encapsulate hydrophobic compounds into their hydrophobic region and effectively improve their aqueous solubility and stability.
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Affiliation(s)
- Yulin Hu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Cheng Bao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Dan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Lingxin You
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Yizheng Du
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Bin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Xin Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
| | - Yuan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Key Laboratory of Functional Dairy
- College of Food Science and Nutritional Engineering
- China Agricultural University
- China
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187
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Fu Y, Yang J, Jiang L, Ren L, Zhou J. Encapsulation of Lutein into Starch Nanoparticles to Improve Its Dispersity in Water and Enhance Stability of Chemical Oxidation. STARCH-STARKE 2018. [DOI: 10.1002/star.201800248] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Youjia Fu
- Key Laboratory of Bionic Engineering (Ministry of Education); College of Biological and Agricultural Engineering; Jilin University; Changchun 130022 China
| | - Jingde Yang
- Key Laboratory of Bionic Engineering (Ministry of Education); College of Biological and Agricultural Engineering; Jilin University; Changchun 130022 China
| | - Longwei Jiang
- Key Laboratory of Bionic Engineering (Ministry of Education); College of Biological and Agricultural Engineering; Jilin University; Changchun 130022 China
| | - Lili Ren
- Key Laboratory of Bionic Engineering (Ministry of Education); College of Biological and Agricultural Engineering; Jilin University; Changchun 130022 China
| | - Jiang Zhou
- Key Laboratory of Bionic Engineering (Ministry of Education); College of Biological and Agricultural Engineering; Jilin University; Changchun 130022 China
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188
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Costea T, Hudiță A, Ciolac OA, Gălățeanu B, Ginghină O, Costache M, Ganea C, Mocanu MM. Chemoprevention of Colorectal Cancer by Dietary Compounds. Int J Mol Sci 2018; 19:E3787. [PMID: 30487390 PMCID: PMC6321468 DOI: 10.3390/ijms19123787] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 11/18/2018] [Accepted: 11/23/2018] [Indexed: 02/06/2023] Open
Abstract
Colorectal cancer is one of the leading causes of death, and the third most diagnosed type of cancer, worldwide. It is most common amongst men and women over 50 years old. Risk factors include smoking, alcohol, diet, physical inactivity, genetics, alterations in gut microbiota, and associated pathologies (diabetes, obesity, chronic inflammatory bowel diseases). This review will discuss, in detail, the chemopreventive properties of some dietary compounds (phenolic compounds, carotenoids, iridoids, nitrogen compounds, organosulfur compounds, phytosterols, essential oil compounds, polyunsaturated fatty acids and dietary fiber) against colorectal cancer. We present recent data, focusing on in vitro, laboratory animals and clinical trials with the previously mentioned compounds. The chemopreventive properties of the dietary compounds involve multiple molecular and biochemical mechanisms of action, such as inhibition of cell growth, inhibition of tumor initiation, inhibition of adhesion, migration and angiogenesis, apoptosis, interaction with gut microbiota, regulation of cellular signal transduction pathways and xenobiotic metabolizing enzymes, etc. Moreover, this review will also focus on the natural dietary compounds' bioavailability, their synergistic protective effect, as well as the association with conventional therapy. Dietary natural compounds play a major role in colorectal chemoprevention and continuous research in this field is needed.
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Affiliation(s)
- Teodora Costea
- Department of Pharmacognosy, Phytochemistry and Phytotherapy, "Carol Davila" University of Medicine and Pharmacy, 020956 Bucharest, Romania.
| | - Ariana Hudiță
- Department of Biochemistry and Molecular Biology, University of Bucharest, 050095 Bucharest, Romania.
| | - Oana-Alina Ciolac
- Department of Biophysics, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
| | - Bianca Gălățeanu
- Department of Biochemistry and Molecular Biology, University of Bucharest, 050095 Bucharest, Romania.
| | - Octav Ginghină
- Department of Surgery, "Sf. Ioan" Emergency Clinical Hospital, 042122 Bucharest, Romania.
- Department II, Faculty of Dental Medicine, "Carol Davila" University of Medicine and Pharmacy, 030167 Bucharest, Romania.
| | - Marieta Costache
- Department of Biochemistry and Molecular Biology, University of Bucharest, 050095 Bucharest, Romania.
| | - Constanța Ganea
- Department of Biophysics, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
| | - Maria-Magdalena Mocanu
- Department of Biophysics, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
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189
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190
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Abstract
Phenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the formation of complexes and alter the bioavailability of both phenolic compounds and the nutrient availability. Moreover, when adding compounds to improve the functionality of a food matrix, these interactions may compromise the perceived benefits of the additions. Nanoencapsulation has been considered one of the means to circumvent these interactions, as they may function as a physical barrier between the phenolic compounds and the matrix (preventing not only the loss of bioactivity, but eventual sensorial alterations of the foods), protect phenolic compounds through the gastrointestinal tract, and may enhance phenolic absorption through cellular endocytosis. However, despite these advantages the food industry is still limited in its nanotechnological solutions, as special care must be taken to use food-grade encapsulants which will not pose any deleterious effect towards human health. Therefore, this review aims to provide an encompassing view of the existing advantages and limitations of nanotechnology, associated with the inclusion of phenolic compounds in dairy beverages.
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191
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Morphological, Mechanical and Mucoadhesive Properties of Electrospun Chitosan/Phospholipid Hybrid Nanofibers. Int J Mol Sci 2018; 19:ijms19082266. [PMID: 30072627 PMCID: PMC6121410 DOI: 10.3390/ijms19082266] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 07/21/2018] [Accepted: 07/23/2018] [Indexed: 11/17/2022] Open
Abstract
This study aimed to develop hybrid electrospun chitosan⁻phospholipid nanofibers and investigate the effect of phospholipid (P) content and chitosans (Ch) molecular weights (Mw) and degree of acetylation (DA), on the morphological, mechanical and mucoadhesive properties of the nanofibers. Electrospun Ch/P nanofibers exhibited a smooth and uniform surface with average diameters ranging from 300 to 1000 nm, as observed by scanning electron microscopy (SEM). The average diameter of the nanofibers was observed to increase with the increase of the Mw and degree of deacetylation of Ch, and phospholipid content. The elastic and adhesive properties of the nanofibers were determined by atomic force microscopy, and displayed higher values for higher Mw and lower DA Ch used. The elastic modulus of electrospun Ch/P hybrid fibers determined for the different conditions tested was found to be in the range of 500 and 1400 MPa. Furthermore, electrospun Ch/P nanofibers displayed mucoadhesive properties expressed by the work of adhesion calculated after the compression of the nanofibers against a section of pig small intestine. Our results showed that the increase in phospholipid content and DA of Ch decrease the work of adhesion, while the increase of Mw resulted in slightly higher work of adhesion of the nanofibers.
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192
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Chang Y, Yang J, Ren L, Zhou J. Characterization of amylose nanoparticles prepared via nanoprecipitation: Influence of chain length distribution. Carbohydr Polym 2018; 194:154-160. [DOI: 10.1016/j.carbpol.2018.03.104] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 03/28/2018] [Accepted: 03/31/2018] [Indexed: 10/17/2022]
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193
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Physicochemical characterization and oxidative stability of fish oil-loaded electrosprayed capsules: Combined use of whey protein and carbohydrates as wall materials. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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194
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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]
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195
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196
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Arpagaus C, Collenberg A, Rütti D, Assadpour E, Jafari SM. Nano spray drying for encapsulation of pharmaceuticals. Int J Pharm 2018; 546:194-214. [DOI: 10.1016/j.ijpharm.2018.05.037] [Citation(s) in RCA: 141] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 05/14/2018] [Accepted: 05/15/2018] [Indexed: 01/30/2023]
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197
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Vankayala JS, Battula SN, Kandasamy R, Mariya GA, Franklin MEE, Pushpadass HA, Naik LN. Surfactants and fatty alcohol based novel nanovesicles for resveratrol: Process optimization, characterization and evaluation of functional properties in RAW 264.7 macrophage cells. J Mol Liq 2018. [DOI: 10.1016/j.molliq.2018.04.058] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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198
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Fathi M, Donsi F, McClements DJ. Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients. Compr Rev Food Sci Food Saf 2018; 17:920-936. [PMID: 33350116 DOI: 10.1111/1541-4337.12360] [Citation(s) in RCA: 131] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 03/27/2018] [Accepted: 03/28/2018] [Indexed: 12/18/2022]
Abstract
Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein-based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein-based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein-based delivery systems are highlighted.
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Affiliation(s)
- Milad Fathi
- Dept. of Food Science and Technology, College of Agriculture, Isfahan Univ. of Technology, Isfahan, 84156-83111, Iran
| | - Francesco Donsi
- Dept. of Industrial Engineering, Univ. of Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Italy
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199
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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: 105] [Impact Index Per Article: 17.5] [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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200
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da Costa Lopes AM, Łukasik RM. Separation and Recovery of a Hemicellulose-Derived Sugar Produced from the Hydrolysis of Biomass by an Acidic Ionic Liquid. CHEMSUSCHEM 2018; 11:1099-1107. [PMID: 29400913 DOI: 10.1002/cssc.201702231] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 02/04/2018] [Indexed: 06/07/2023]
Abstract
Biomass processing with ionic liquids (ILs) has been one of the most topical research areas in recent years. However, separation and recovery of biomass products and ILs are currently a challenge. Recovery of produced monosaccharides from an IL postreaction solution and the possibility to reuse the IL are strongly required to guarantee the sustainability of biomass processing. The present study demonstrates a novel approach that aims at separating a biomass hemicellulose-derived product, namely, xylose, and 1-ethyl-3-methylimidazolium hydrogensulfate ([emim][HSO4 ]). High polarity of a postreaction system composed of xylose, IL, and water is one of the major hindrances in the separation performance. A proposed solution is fine-tuning of the system polarity by the addition of moderately polar acetonitrile. To scrutinize the potential of xylose and IL separation, phase equilibria of a system constituted by [emim][HSO4 ], water, and acetonitrile were studied. Additionally, preparative chromatography experiments with alumina as a stationary phase were performed to determine the conditions required for efficient separation of the sugar and the IL by selective adsorption of xylose on alumina in detriment of IL. The amount and treatment of the stationary phase, eluent polarity, and amount of loaded sample were also scrutinized in this study. Treatment of alumina was considered as a necessary step to achieve recovery yields of 90.8 and 98.1 wt % for the IL and xylose, respectively, as separate fractions.
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Affiliation(s)
- Andre M da Costa Lopes
- Laboratório Nacional de Energia e Geologia, Unidade de Bioenergia, 1649-038, Lisbon, Portugal
- LAQV/REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
| | - Rafał M Łukasik
- Laboratório Nacional de Energia e Geologia, Unidade de Bioenergia, 1649-038, Lisbon, Portugal
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