301
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Zhang R, Zhang Z, Kumosani T, Khoja S, Abualnaja KO, McClements DJ. Encapsulation of β-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9426-7] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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302
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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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303
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Liu X, Bi J, Xiao H, McClements DJ. Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes. J Food Sci 2016; 81:N754-61. [DOI: 10.1111/1750-3841.13227] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Accepted: 12/22/2015] [Indexed: 12/22/2022]
Affiliation(s)
- Xuan Liu
- Inst. of Food Science and Technology CAAS, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 China
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Center for Bioactive Delivery, Inst. of Applied Life ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
| | - Jinfeng Bi
- Inst. of Food Science and Technology CAAS, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 China
| | - Hang Xiao
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
| | - David Julian McClements
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Center for Bioactive Delivery, Inst. of Applied Life ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Dept. of Biochemistry, Faculty of ScienceKing Abdulaziz Univ P. O. Box 80203 Jeddah 21589 Saudi Arabia
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304
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Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives. NANOMATERIALS 2016; 6:nano6010017. [PMID: 28344274 PMCID: PMC5302540 DOI: 10.3390/nano6010017] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 01/04/2016] [Accepted: 01/12/2016] [Indexed: 12/13/2022]
Abstract
The oral bioavailability of many hydrophobic bioactive compounds found in natural food products (such as vitamins and nutraceuticals in fruits and vegetables) is relatively low due to their low bioaccessibility, chemical instability, or poor absorption. Most previous research has therefore focused on the design of delivery systems to incorporate isolated bioactive compounds into food products. However, a more sustainable and cost-effect approach to enhancing the functionality of bioactive compounds is to leave them within their natural environment, but specifically design excipient foods that enhance their bioavailability. Excipient foods typically do not have functionality themselves but they have the capacity to enhance the functionality of nutrients present in natural foods by altering their bioaccessibility, absorption, and/or chemical transformation. In this review article we present the use of excipient nanoemulsions for increasing the bioavailability of bioactive components from fruits and vegetables. Nanoemulsions present several advantages over other food systems for this application, such as the ability to incorporate hydrophilic, amphiphilic, and lipophilic excipient ingredients, high physical stability, and rapid gastrointestinal digestibility. The design, fabrication, and application of nanoemulsions as excipient foods will therefore be described in this article.
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305
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Pachioni-Vasconcelos JDA, Lopes AM, Apolinário AC, Valenzuela-Oses JK, Costa JSR, Nascimento LDO, Pessoa A, Barbosa LRS, Rangel-Yagui CDO. Nanostructures for protein drug delivery. Biomater Sci 2016; 4:205-18. [DOI: 10.1039/c5bm00360a] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Nanostructured systems, such as nanoemulsions and polymersomes, are important tools to develop safe and effective therapeutic protein preparations.
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Affiliation(s)
| | - André Moreni Lopes
- Department of Biochemical and Pharmaceutical Technology
- School of Pharmaceutical Sciences
- University of São Paulo
- Brazil
| | | | | | | | - Laura de Oliveira Nascimento
- Department of Biochemistry and Tissue Biology
- Institute of Biology
- University of Campinas
- Brazil
- Faculty of Pharmaceutical Sciences
| | - Adalberto Pessoa
- Department of Biochemical and Pharmaceutical Technology
- School of Pharmaceutical Sciences
- University of São Paulo
- Brazil
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306
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Influence of carrier oil type, particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.009] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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307
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Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets. Food Funct 2016; 7:93-103. [DOI: 10.1039/c5fo01172h] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The influence of initial lipid droplet size on the ability of excipient emulsions to increase carotenoid bioaccessibility from carrots was investigated using a simulated gastrointestinal tract (GIT).
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Affiliation(s)
- Ruojie Zhang
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
| | - Zipei Zhang
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
| | - Liqiang Zou
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
| | - Guodong Zhang
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
| | - Eric Andrew Decker
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
- Department of Biochemistry
| | - David Julian McClements
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
- Department of Biochemistry
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308
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Liang R, Jiang Y, Yokoyama W, Yang C, Cao G, Zhong F. Preparation of Pickering emulsions with short, medium and long chain triacylglycerols stabilized by starch nanocrystals and their in vitro digestion properties. RSC Adv 2016. [DOI: 10.1039/c6ra18468e] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In vitrodigestion fate of food-grade Pickering emulsions stabilized by starch nanocrystals were varied by incorporating short, medium and long chain triacylglycerols.
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Affiliation(s)
- Rong Liang
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Chemical and Material Engineering
- Jiangnan University
- Wuxi 214122
| | - Yanwei Jiang
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Chemical and Material Engineering
- Jiangnan University
- Wuxi 214122
| | - Wally Yokoyama
- Processed Food Research
- Agricultural Research Service
- USDA
- Albany
- USA
| | - Cheng Yang
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Chemical and Material Engineering
- Jiangnan University
- Wuxi 214122
| | - Guangqun Cao
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Chemical and Material Engineering
- Jiangnan University
- Wuxi 214122
| | - Fang Zhong
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
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309
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Yi J, Zhong F, Zhang Y, Yokoyama W, Zhao L. Effects of Lipids on in Vitro Release and Cellular Uptake of β-Carotene in Nanoemulsion-Based Delivery Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10831-10837. [PMID: 26629789 DOI: 10.1021/acs.jafc.5b04789] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
β-Carotene (BC) nanoemulsions were successfully prepared by microfluidization. BC micellarization was significantly affected by bile salts and pancreatin concentration. Positive and linear correlation was observed between BC release and bile salts concentration. Pancreatin facilitated BC's release in simulated digestion. Compared to the control (bulk oil) (4.6%), nanoemulsion delivery systems significantly improved the micellarization of BC (70.9%). The amount of BC partitioned into micelles was positively proportional to the length of carrier oils. Unsaturated fatty acid (UFA)-rich oils were better than saturated fatty acid (SFA)-rich oils in transferring BC (p < 0.05). No significant difference was observed between monounsaturated fatty acid (MUFA)-rich oils and polyunsaturated fatty acid (PUFA)-rich oils (p > 0.05). A positive and linear relationship between the degree of lipolysis and the release of BC in vitro digestion was observed. Bile salts showed cytotoxicity to Caco-2 cells below 20 times dilution. BC uptake by Caco-2 cells was not affected by fatty acid (FA) compositions in micelles, but BC uptake was proportional to its concentration in the diluted micelle fraction. The results obtained are beneficial to encapsulate and deliver BC or other bioactive lipophilic carotenoids in a wide range of commercial products.
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Affiliation(s)
- Jiang Yi
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
| | - Fang Zhong
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Yuzhu Zhang
- Western Regional Research Center, ARS, U.S. Department of Agriculture , Albany, California 94710, United States
| | - Wallace Yokoyama
- Western Regional Research Center, ARS, U.S. Department of Agriculture , Albany, California 94710, United States
| | - Liqing Zhao
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
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310
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High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability. Food Chem 2015; 199:463-70. [PMID: 26775996 DOI: 10.1016/j.foodchem.2015.12.004] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Revised: 11/13/2015] [Accepted: 12/01/2015] [Indexed: 11/22/2022]
Abstract
Carotenoid (astaxanthin or lycopene) emulsions obtained by high pressure homogenization were investigated for their physical, oxidative and storage stability and biological fate on an in vitro digestion model of bioaccessibility. Emulsion stability evaluated at various processing environments (20-50°C, 2-10 pH, 0-500 mM NaCl, and 0-35 days storage at 25°C) depended on carotenoid and homogenization pressures (5, 10, 100 MPa). Trolox increased the oxidative stability of nanoemulsions (100 MPa) and acted synergistically with BHT in increasing the stability of lycopene nanoemulsion. Intestinal digestibility depended on homogenization pressures with the fastest release and lower amount of free fatty acids observed at 100 MPa. Carotenoid nanoemulsions (100 MPa) were partially (66%) digested and highly bioaccessible (>70%). Therefore, nanoemulsions provide an effective and stable system for efficient astaxanthin or lycopene delivery and bioavailability in foods, beverages, nutraceuticals and/or other agriproducts.
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311
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Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10508-10517. [PMID: 26585671 DOI: 10.1021/acs.jafc.5b04691] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The influence of the nature of the lipid phase in excipient emulsions on the bioaccessibility and transformation of carotenoid from carrots was investigated using a gastrointestinal tract (GIT) model. Excipient emulsions were fabricated using whey protein as an emulsifier and medium-chain triglycerides (MCT), fish oil, or corn oil as the oil phase. Changes in particle size, charge, and microstructure were measured as the carrot-emulsion mixtures were passed through simulated mouth, stomach, and small intestine regions. Carotenoid bioaccessibility depended on the type of lipids used to form the excipient emulsions (corn oil > fish oil ≫ MCT), which was attributed to differences in the solubilization capacity of mixed micelles formed from different lipid digestion products. The transformation of carotenoids was greater for fish oil and corn oil than for MCT, which may have been due to greater oxidation or isomerization. The bioaccessibility of the carotenoids was higher from boiled than raw carrots, which was attributed to greater disruption of the plant tissue facilitating carotenoid release. In conclusion, excipient emulsions are highly effective at increasing carotenoid bioaccessibility from carrots, but lipid type must be optimized to ensure high efficacy.
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Affiliation(s)
- Ruojie Zhang
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Zipei Zhang
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Liqiang Zou
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Hang Xiao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Guodong Zhang
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - David Julian McClements
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
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312
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Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.020] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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313
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Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots). FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9418-z] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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314
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McClements DJ, Zou L, Zhang R, Salvia-Trujillo L, Kumosani T, Xiao H. Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12170] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- David Julian McClements
- Biopolymers and Colloids Laboratory, Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst Mass 01003 U.S.A
- Biochemistry Dept., Faculty of Science, Production of Bioproducts for Industrial Applications Research Group and Experimental Biochemistry Unit; King Fahd Medical Research Center, King Abdulaziz Univ; Jeddah Saudi Arabia
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Ruojie Zhang
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Laura Salvia-Trujillo
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Taha Kumosani
- Biochemistry Dept., Faculty of Science, Production of Bioproducts for Industrial Applications Research Group and Experimental Biochemistry Unit; King Fahd Medical Research Center, King Abdulaziz Univ; Jeddah Saudi Arabia
| | - Hang Xiao
- Biopolymers and Colloids Laboratory, Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst Mass 01003 U.S.A
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315
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Chen H, An Y, Yan X, McClements DJ, Li B, Li Y. Designing self-nanoemulsifying delivery systems to enhance bioaccessibility of hydrophobic bioactives (nobiletin): Influence of hydroxypropyl methylcellulose and thermal processing. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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316
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Liu X, Bi J, Xiao H, McClements DJ. Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8534-8543. [PMID: 26357977 DOI: 10.1021/acs.jafc.5b04217] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Many phytochemicals from fruits and vegetables exert biological activities that may be beneficial to human health, but these benefits are not fully realized because of their poor oral bioavailability. The objective of this research was to establish the potential of excipient emulsions to increase carotenoid bioaccessibility from raw and cooked yellow peppers using a gastrointestinal model that included oral, gastric, and intestine phases. The influence of oil type (medium chain triglycerides, MCT; long chain triglycerides, LCT; and, indigestible orange oil, OO) on microstructural changes, particle properties, lipid digestibility, and carotenoid bioaccessibility was investigated. Oil type had a major impact, with carotenoid bioaccessibility decreasing in the following order: LCT > MCT > OO > control (no oil). Conversely, thermal treatment (raw versus boiled) had little influence on carotenoid bioaccessibility. These results will facilitate the rational design of excipient emulsions that boost the bioavailability of phytochemicals in fruits and vegetables.
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Affiliation(s)
- Xuan Liu
- Institute of Food Science and Technology CAAS , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Jinfeng Bi
- Institute of Food Science and Technology CAAS , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Center for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Center for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
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317
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Zhang R, Zhang Z, Zhang H, Decker EA, McClements DJ. Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study. Food Res Int 2015; 75:71-78. [DOI: 10.1016/j.foodres.2015.05.014] [Citation(s) in RCA: 98] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 04/30/2015] [Accepted: 05/08/2015] [Indexed: 12/11/2022]
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318
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Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, in vitro bioaccessibility and stability. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.091] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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319
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Development and characterization of promising o/w nanoemulsions containing sweet fennel essential oil and non-ionic sufactants. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2014.12.001] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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320
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321
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Salvia-Trujillo L, Sun Q, Um B, Park Y, McClements D. In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.05.035] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
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322
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Lu R, Liu S, Wang Q, Li X. Nanoemulsions as novel oral carriers of stiripentol: insights into the protective effect and absorption enhancement. Int J Nanomedicine 2015; 10:4937-46. [PMID: 26261418 PMCID: PMC4527565 DOI: 10.2147/ijn.s87471] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Oral administration remains a significant challenge in regards to drugs with serious solubility and stability issues. This article aimed to investigate the suitability of nanoemulsions as oral carriers of stiripentol (STP), an acid-labile drug, for enhancement of stability and bioavailability. STP-loaded nanoemulsions (STP-NEs) were prepared by using a solvent-diffusion/ultrasonication technique. STP-NEs were characterized in a variety of ways such as by particle size, entrapment efficiency, in vitro drug release, and transmission electron microscopy. A bioavailability study was performed in rats after oral administration of either STP-NEs, or commercial formulation (Diacomit). The resultant nanoemulsions were 146.6 nm in particle size with an entrapment efficiency of 99.47%. It was demonstrated that nanoemulsions significantly improved the biochemical stability and bioavailability of STP. The bioavailability of STP-NEs was up to 206.2% relative to Diacomit. Nanoemulsions fabricated from poly(ethylene glycol) monooleate/medium-chain triglycerides exhibited excellent performance in drug stabilization and absorption enhancement. The results suggest that STP-NEs are a promising means to solve the problems associated with stability and solubility of STP.
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Affiliation(s)
- Rong Lu
- School of Ocean, Shandong University, Weihai, People's Republic of China
| | - Shan Liu
- School of Ocean, Shandong University, Weihai, People's Republic of China
| | - Qilin Wang
- School of Ocean, Shandong University, Weihai, People's Republic of China
| | - Xia Li
- School of Ocean, Shandong University, Weihai, People's Republic of China ; School of Pharmaceutical Sciences, Shandong University, Jinan, People's Republic of China
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323
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McClements DJ. Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability. J Food Sci 2015; 80:N1602-11. [PMID: 26073042 DOI: 10.1111/1750-3841.12919] [Citation(s) in RCA: 171] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Accepted: 04/13/2015] [Indexed: 01/20/2023]
Abstract
UNLABELLED There has been a surge of interest in the development of nanoscale systems for the encapsulation, protection, and delivery of lipophilic nutrients, vitamins, and nutraceuticals. This review article highlights the challenges associated with incorporating these lipophilic bioactive components into foods, and then discusses potential nanoscale delivery systems that can be used to overcome these challenges. In particular, the desirable characteristics required for any nanoscale delivery system are presented, as well as methods of fabricating them and of characterizing them. An overview of different delivery systems is given, such as microemulsions, nanoemulsions, emulsions, microgels, and biopolymer nanoparticles, and their potential applications are discussed. Nanoscale delivery systems have considerable potential within the food industry, but they must be carefully formulated to ensure that they are safe, economically viable, and effective. PRACTICAL APPLICATION Nanoscale delivery systems have numerous potential applications in the food industry for encapsulating, protecting, and releasing bioactive agents, such as nutraceuticals and vitamins. This review article highlights methods for designing, fabricating, characterizing, and utilizing edible nanoparticles from a variety of different food-grade ingredients.
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Affiliation(s)
- David Julian McClements
- Dept. of Food Science, Univ. of Massachusetts, Amherst, MA, 01003, U.S.A.,Dept. of Biochemistry, Faculty of Science, King Abdulaziz Univ, Jeddah, 21589, Saudi Arabia
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324
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Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. J Colloid Interface Sci 2015; 449:13-20. [PMID: 25865241 DOI: 10.1016/j.jcis.2014.12.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2014] [Accepted: 07/23/2014] [Indexed: 11/20/2022]
Abstract
Nanoemulsions are increasingly being used for encapsulation, protection, and delivery of bioactive lipids, however, their formation from natural emulsifiers is still challenging. We investigated the impact of alcohol on the formation and stability of protein-stabilized oil-in-water nanoemulsions prepared by high-pressure homogenization. The influence of different alcohols (ethanol, 1-propanol, and 1-butanol) at various concentrations (0-25% w/w) on the formation and stability of emulsions stabilized by sodium caseinate, whey protein isolate, and fish gelatin was investigated. The mean particle diameter decreased with increasing alcohol concentrations from 0 to 10%w/w, but extensive droplet aggregation occurred at higher levels. This phenomenon was attributed to enhanced protein-protein interactions between the adsorbed emulsifier molecules in the presence of alcohol leading to droplet flocculation. The smallest droplets (d<100 nm) were obtained when 10%w/w 1-butanol was added to sodium caseinate-stabilized nanoemulsions, but relatively small droplets (d<150 nm) could also be obtained in the presence of a food-grade alcohol (ethanol). This study demonstrated that alcohol addition might be a useful tool for producing protein-stabilized nanoemulsions suitable for use as delivery systems of lipophilic bioactive agents.
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325
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Liu W, Ye A, Liu W, Liu C, Han J, Singh H. Behaviour of liposomes loaded with bovine serum albumin during in vitro digestion. Food Chem 2015; 175:16-24. [DOI: 10.1016/j.foodchem.2014.11.108] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 10/22/2014] [Accepted: 11/18/2014] [Indexed: 12/27/2022]
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326
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Ozturk B, Argin S, Ozilgen M, McClements DJ. Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility. Food Chem 2015; 187:499-506. [PMID: 25977056 DOI: 10.1016/j.foodchem.2015.04.065] [Citation(s) in RCA: 210] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Revised: 03/23/2015] [Accepted: 04/16/2015] [Indexed: 01/01/2023]
Abstract
The influence of carrier oil type on the bioaccessibility of vitamin D3 encapsulated within oil-in-water nanoemulsions prepared using a natural surfactant (quillaja saponin) was studied using a simulated gastrointestinal tract (GIT) model: mouth; stomach; small intestine. The rate of free fatty acid release during lipid digestion decreased in the following order: medium chain triglycerides (MCT) > corn oil ≈ fish oil > orange oil > mineral oil. Conversely, the measured bioaccessibility of vitamin D3 decreased in the following order: corn oil ≈ fish oil > orange oil > mineral oil > MCT. These results show that carrier oil type has a considerable impact on lipid digestion and vitamin bioaccessibility, which was attributed to differences in the release of bioactives from lipid droplets, and their solubilization in mixed micelles. Nanoemulsions prepared using long chain triglycerides (corn or fish oil) were most effective at increasing vitamin bioaccessibility.
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Affiliation(s)
- Bengu Ozturk
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA; Department of Chemical Engineering, Yeditepe University, Kayisdagi, Istanbul, Turkey; Food Institute, TÜBİTAK Marmara Research Center, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey
| | - Sanem Argin
- Department of Food Engineering, Yeditepe University, Kayisdagi, Istanbul, Turkey
| | - Mustafa Ozilgen
- Department of Food Engineering, Yeditepe University, Kayisdagi, Istanbul, Turkey
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA; Production of Bioproducts for Industrial Applications Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203 Jeddah 21589 Saudi Arabia.
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327
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Yao M, McClements DJ, Xiao H. Improving oral bioavailability of nutraceuticals by engineered nanoparticle-based delivery systems. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2014.12.005] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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328
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Nanoemulsion-based delivery systems for nutraceuticals: Influence of carrier oil type on bioavailability of pterostilbene. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.12.030] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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329
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McClements DJ, Li F, Xiao H. The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability. Annu Rev Food Sci Technol 2015; 6:299-327. [PMID: 25705933 DOI: 10.1146/annurev-food-032814-014043] [Citation(s) in RCA: 152] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The oral bioavailability of a health-promoting dietary component (nutraceutical) may be limited by various physicochemical and physiological phenomena: liberation from food matrices, solubility in gastrointestinal fluids, interaction with gastrointestinal components, chemical degradation or metabolism, and epithelium cell permeability. Nutraceutical bioavailability can therefore be improved by designing food matrices that control their bioaccessibility (B*), absorption (A*), and transformation (T*) within the gastrointestinal tract (GIT). This article reviews the major factors influencing the gastrointestinal fate of nutraceuticals, and then uses this information to develop a new scheme to classify the major factors limiting nutraceutical bioavailability: the nutraceutical bioavailability classification scheme (NuBACS). This new scheme is analogous to the biopharmaceutical classification scheme (BCS) used by the pharmaceutical industry to classify drug bioavailability, but it contains additional factors important for understanding nutraceutical bioavailability in foods. The article also highlights potential strategies for increasing the oral bioavailability of nutraceuticals based on their NuBACS designation (B*A*T*).
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330
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Fu S, Augustin MA, Shen Z, Ng K, Sanguansri L, Ajlouni S. Bioaccessibility of curcuminoids in buttermilk in simulated gastrointestinal digestion models. Food Chem 2015; 179:52-9. [PMID: 25722138 DOI: 10.1016/j.foodchem.2015.01.126] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2014] [Revised: 01/09/2015] [Accepted: 01/27/2015] [Indexed: 10/24/2022]
Abstract
In vitro gastrointestinal digestion models were used to investigate bioaccessibility of curcuminoids delivered with buttermilk. The percentage of solubilised curcuminoids that partitioned into the micelle in aqueous phase was determined. In fasted states (0-2.5 mg bile extract/mL sample), the bioaccessibility of curcuminoids (2% v/v ethanol) ranged from 16.3% to 26.7% in buttermilk, and from 11.4% to 18.7% with neat curcuminoids. In fed states (10-40 mg bile extract/mL sample), the bioaccessibility of curcuminoids in buttermilk was 21.3% (no ethanol) and ranged from 37.1% to 69.2% (2% v/v ethanol), while for neat curcuminoids bioaccessibility was 14.1% (no ethanol), ranging from 45.6% to 79.6% (2% v/v ethanol). The in vitro bioaccessibility of curcuminoids was influenced by the presence of the carrier (buttermilk) and ethanol, and increased significantly with increasing amount of bile extract. Curcuminoids did not markedly influence the digestibility of protein or lipids. These findings demonstrated that buttermilk could be used as a carrier for curcuminoids especially if delivered with food.
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Affiliation(s)
- Shishan Fu
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, VIC 3010, Australia; CSIRO Food & Nutrition Flagship, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Mary Ann Augustin
- CSIRO Food & Nutrition Flagship, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Zhiping Shen
- CSIRO Food & Nutrition Flagship, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Ken Ng
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, VIC 3010, Australia
| | - Luz Sanguansri
- CSIRO Food & Nutrition Flagship, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Said Ajlouni
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, VIC 3010, Australia.
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331
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Mun S, Kim YR, Shin M, McClements DJ. Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.013] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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332
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Xia Z, McClements DJ, Xiao H. Influence of physical state of β-carotene (crystallized versus solubilized) on bioaccessibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:990-997. [PMID: 25560778 DOI: 10.1021/jf504673v] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
β-Carotene has potentially beneficial biological effects. However, its use is currently limited because of its low water-solubility, high melting point, and low oral bioavailability. This study investigated the influence of physical state (crystalline versus solubilized) on the bioaccessibility of β-carotene using a simulated gastrointestinal tract (GIT) model. Three delivery systems were compared: (1) β-carotene predissolved in a nanoemulsion; (2) β-carotene crystals mixed with a nanoemulsion; and (3) β-carotene crystals mixed with a phosphate-buffered saline (PBS). The changes in the microstructure of the delivery systems were characterized after each stage of the GIT model. The β-carotene bioaccessibility decreased in the order of delivery system 1 ≫ 2 > 3, which indicated that carotenoids solubilized within a oil phase were much more bioaccessible than those that formed crystals. This study provides important information for developing effective delivery systems for lipophilic bioactive components in food and beverage applications.
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Affiliation(s)
- Ziyuan Xia
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
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333
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Wani TA, Shah AG, Wani SM, Wani IA, Masoodi FA, Nissar N, Shagoo MA. Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility. Crit Rev Food Sci Nutr 2015; 56:2431-2454. [DOI: 10.1080/10408398.2013.845814] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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334
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Davidov-Pardo G, McClements DJ. Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification. Food Chem 2015; 167:205-12. [DOI: 10.1016/j.foodchem.2014.06.082] [Citation(s) in RCA: 205] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 05/12/2014] [Accepted: 06/20/2014] [Indexed: 11/24/2022]
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335
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Cardoso C, Afonso C, Lourenço H, Costa S, Nunes ML. Bioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of food. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.08.008] [Citation(s) in RCA: 114] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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336
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Zou L, Liu W, Liu C, Xiao H, McClements DJ. Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate. Food Funct 2015; 6:2475-86. [DOI: 10.1039/c5fo00606f] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Excipient emulsions can be specifically designed to increase the bioavailability of powdered curcumin. The bioavailability depends on the nature of the emulsifier used to coat the droplets in the excipient emulsion.
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Affiliation(s)
- Liqiang Zou
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
- Department of Food Science
| | - Wei Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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337
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Marze S. Refining in silico simulation to study digestion parameters affecting the bioaccessibility of lipophilic nutrients and micronutrients. Food Funct 2015; 6:115-24. [DOI: 10.1039/c4fo00483c] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A numerical study of more parameters influencing the gastro-intestinal digestion and bioaccessibility of lipophilic nutrients and micronutrients (the graphical abstract presents the gastric digestion).
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Affiliation(s)
- Sébastien Marze
- UR1268 Biopolymères Interactions Assemblages
- INRA
- F-44300 Nantes
- France
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338
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Abstract
The physicochemical parameters controlling the transfer of lipophilic micro-constituents from emulsion droplets to mixed micelles (bioaccessibility) are reviewed.
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Affiliation(s)
- Sébastien Marze
- INRA
- UR1268 Biopolymères Interactions Assemblages
- F-44300 Nantes
- France
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339
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Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems. Food Funct 2015; 6:84-97. [DOI: 10.1039/c4fo00725e] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Impact of free fatty acid chain length on vitamin E bioaccessibility: long chain FFAs form mixed micelles that easily accommodate vitamin E, whereas medium chain FFAs do not.
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Affiliation(s)
- Ying Yang
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Eric Andrew Decker
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
- Department of Biochemistry
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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340
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Odriozola-Serrano I, Oms-Oliu G, Martín-Belloso O. Nanoemulsion-based delivery systems to improve functionality of lipophilic components. Front Nutr 2014; 1:24. [PMID: 25988126 PMCID: PMC4428376 DOI: 10.3389/fnut.2014.00024] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2014] [Accepted: 11/23/2014] [Indexed: 01/03/2023] Open
Abstract
The use of active lipophilic substances such as antimicrobials and health-related compounds in the food industry is still a challenge due to their poor water solubility and instability in food formulations. Nano-sized structures such as nanoemulsions of oil-in-water are regarded as useful tools with a great potential in the food sector to incorporate food ingredients. Reducing the size of the active compounds incorporated within a solution would increase the surface area per mass unit of nanoemulsions, thus enhancing solubility and stability in foods. In addition, the ability of the active lipids to penetrate across biological membranes is also enhanced, thus boosting their biological functionality. An overview of the most significant studies reporting data about the potential benefits of active lipid nanoemulsions over conventional emulsions is presented.
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Affiliation(s)
| | - Gemma Oms-Oliu
- Department of Food Technology, University of Lleida , Lleida , Spain
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341
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Structure–response relationship of carotenoid bioaccessibility and antioxidant activity as affected by the hydroxylation and cyclization of their terminal end groups. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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342
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343
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Walker R, Decker EA, McClements DJ. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food Funct 2014; 6:42-55. [PMID: 25384961 DOI: 10.1039/c4fo00723a] [Citation(s) in RCA: 145] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Consumption of biologically active amounts of omega-3 fatty acids is linked to improved human health, which has partly been attributed to their important role in brain development and cardiovascular health. Western diets are relatively low in omega-3 fatty acids and many consumers turn to supplements or functional foods to increase their intake of these healthy lipids. Fish oil is one of the most widely used sources of omega-3 fatty acid for supplementation and has greater health benefits than plant sources because of its higher concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The incorporation of omega-3 fatty acids into foods and beverages is often challenging due to their low water-solubility, poor oxidative stability, and variable bioavailability. Nanoemulsions offer a promising way to incorporate omega-3 fatty acids into liquid food systems like beverages, dressing, sauces, and dips. Nanoemulsions are colloidal dispersions that contain small oil droplets (r<100 nm) that may be able to overcome many of the challenges of fortifying foods and beverages with omega-3 fatty acids. The composition and fabrication of nanoemulsions can be optimized to increase the chemical and physical stability of oil droplets, as well as to increase the bioavailability of omega-3 fatty acids.
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Affiliation(s)
- Rebecca Walker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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344
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Mun S, Kim YR, McClements DJ. Control of β-carotene bioaccessibility using starch-based filled hydrogels. Food Chem 2014; 173:454-61. [PMID: 25466045 DOI: 10.1016/j.foodchem.2014.10.053] [Citation(s) in RCA: 109] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Revised: 09/30/2014] [Accepted: 10/13/2014] [Indexed: 01/11/2023]
Abstract
β-Carotene was incorporated into three types of delivery system: (i) "emulsions": protein-coated fat droplets dispersed in water; (ii) "hydrogels": rice starch gels; and (iii) "filled hydrogels": protein-coated fat droplets dispersed in rice starch gels. Fat droplets in filled hydrogels were stable in simulated mouth and stomach conditions, but aggregated under small intestinal conditions. Fat droplets in emulsions aggregated under oral, gastric, and intestinal conditions. β-Carotene bioaccessibility was higher when encapsulated in filled hydrogels than in emulsions or hydrogels, which was attributed to increased aggregation stability of the fat droplets leading to a larger exposed lipid surface area. β-Carotene bioaccessibility in starch hydrogels containing no fat was very low (≈1%) due to its crystalline nature and lack of mixed micelles to solubilise it. The information presented may be useful for the design of rice-starch based gel products fortified with lipophilic nutraceuticals.
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Affiliation(s)
- Saehun Mun
- Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Yong-Ro Kim
- Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
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345
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Ni S, Sun R, Zhao G, Xia Q. Quercetin Loaded Nanostructured Lipid Carrier for Food Fortification: Preparation, Characterization and in vitro
Study. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12130] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Shilei Ni
- State Key Laboratory of Bioelectronics; School of Biological Science and Medical Engineering; Southeast University; Nanjing 210096 China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou China
| | - Rui Sun
- State Key Laboratory of Bioelectronics; School of Biological Science and Medical Engineering; Southeast University; Nanjing 210096 China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou China
| | - Guodong Zhao
- State Key Laboratory of Bioelectronics; School of Biological Science and Medical Engineering; Southeast University; Nanjing 210096 China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou China
| | - Qiang Xia
- State Key Laboratory of Bioelectronics; School of Biological Science and Medical Engineering; Southeast University; Nanjing 210096 China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou China
- Suzhou Nanohealth Biotech Limited Corporation; Suzhou China
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346
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Liu Y, Lei F, Yuan F, Gao Y. Effects of milk proteins on release properties and particle morphology of β-carotene emulsions during in vitro digestion. Food Funct 2014; 5:2940-7. [DOI: 10.1039/c4fo00585f] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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347
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Zeeb B, Herz E, McClements DJ, Weiss J. Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. J Colloid Interface Sci 2014; 433:196-203. [PMID: 25129338 DOI: 10.1016/j.jcis.2014.07.034] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2014] [Revised: 07/22/2014] [Accepted: 07/23/2014] [Indexed: 01/08/2023]
Abstract
Nanoemulsions are increasingly being used for encapsulation, protection, and delivery of bioactive lipids, however, their formation from natural emulsifiers is still challenging. We investigated the impact of alcohol on the formation and stability of protein-stabilized oil-in-water nanoemulsions prepared by high-pressure homogenization. The influence of different alcohols (ethanol, 1-propanol, and 1-butanol) at various concentrations (0-25% w/w) on the formation and stability of emulsions stabilized by sodium caseinate, whey protein isolate, and fish gelatin was investigated. The mean particle diameter decreased with increasing alcohol concentrations from 0 to 10%w/w, but extensive droplet aggregation occurred at higher levels. This phenomenon was attributed to enhanced protein-protein interactions between the adsorbed emulsifier molecules in the presence of alcohol leading to droplet flocculation. The smallest droplets (d<100nm) were obtained when 10%w/w 1-butanol was added to sodium caseinate-stabilized nanoemulsions, but relatively small droplets (d<150nm) could also be obtained in the presence of a food-grade alcohol (ethanol). This study demonstrated that alcohol addition might be a useful tool for producing protein-stabilized nanoemulsions suitable for use as delivery systems of lipophilic bioactive agents.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Eva Herz
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | | | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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348
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Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10. Food Chem 2014; 156:117-22. [DOI: 10.1016/j.foodchem.2014.01.084] [Citation(s) in RCA: 115] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Revised: 01/13/2014] [Accepted: 01/23/2014] [Indexed: 12/30/2022]
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349
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Yada RY, Buck N, Canady R, DeMerlis C, Duncan T, Janer G, Juneja L, Lin M, McClements DJ, Noonan G, Oxley J, Sabliov C, Tsytsikova L, Vázquez-Campos S, Yourick J, Zhong Q, Thurmond S. Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract. Compr Rev Food Sci Food Saf 2014; 13:730-744. [DOI: 10.1111/1541-4337.12076] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2014] [Accepted: 03/25/2014] [Indexed: 12/30/2022]
Affiliation(s)
| | - Neil Buck
- on behalf of the ILSI Europe Novel Foods and Nanotechnology Task Force; Brussels Belgium
| | - Richard Canady
- Intl. Life Sciences Inst. Research Foundation; Washington DC USA
| | | | | | | | | | | | | | | | | | | | | | | | - Jeff Yourick
- US Food and Drug Administration; College Park MD USA
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350
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Development of water-soluble β-carotene formulations by high-temperature, high-pressure emulsification and antisolvent precipitation. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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