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Engelmann JI, de Farias BS, Igansi AV, Silva PP, Cadaval TRS, Gelesky MA, Crexi VT, de Almeida Pinto LA. Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil. FOOD SCI TECHNOL INT 2024; 30:317-328. [PMID: 36703262 DOI: 10.1177/10820132231153496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Chitosan nanocapsules containing polyunsaturated fatty acid (PUFA) concentrates from tuna oil, with EPA + DHA contents around 57% (w/w), were developed by emulsification process, using different chitosan concentration (1.0%, 1.5%, 2.0%, w/v) and stirring speed (10,000, 15,000, 20,000 rpm). The effects of these parameters on particle size and zeta potential were evaluated. The physical and oxidative stabilities were used to measure the product quality during storage. Chitosan concentration, stirring speed and its interaction significantly affected (p < 0.05) the particle size. In addition, chitosan concentration significantly affected (p < 0.05) the zeta potential of nanocapsules emulsion. Based on the results of physical and oxidative stabilities, the nanocapsules were stable for 30 days under refrigeration temperature (7 °C), and with 1.5-2% chitosan resulted in improved protection against oil oxidation. The nanocapsules produced with 2% chitosan and 10,000 rpm showed the lowest variations of polydispersity index and nanocapsules size after 30 days of storage (221.8 ± 3.0 nm). These conditions can be considered the most suitable to produce nanocapsules of PUFA concentrates from tuna oil using chitosan as wall material. These nanocapsules showed physical characteristics and oxidative stability, which could enable their application in the food industry, representing an important source of EPA and DHA fatty acids.
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Affiliation(s)
- Jenifer Ines Engelmann
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - Bruna Silva de Farias
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - Andrei Vallerão Igansi
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - Patrick Peres Silva
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | | | | | - Valéria Terra Crexi
- Laboratory of Food Engineering, Federal University of Pampa - Bagé Campus, Bagé, RS, Brazil
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2
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Tan Y, Zi Y, Peng J, Shi C, Zheng Y, Zhong J. Gelatin as a bioactive nanodelivery system for functional food applications. Food Chem 2023; 423:136265. [PMID: 37167667 DOI: 10.1016/j.foodchem.2023.136265] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 04/01/2023] [Accepted: 04/26/2023] [Indexed: 05/13/2023]
Abstract
Gelatin has long been used as an encapsulant agent in the pharmaceutical and biomedical industries because of its low cost, wide availability, biocompatibility, and degradability. However, the exploitation of gelatin for nanodelivery application is not fully achieved in the functional food filed. In this review article, we highlight the latest work being performed for gelatin-based nanocarriers, including polyelectrolyte complexes, nanoemulsions, nanoliposomes, nanogels, and nanofibers. Specifically, we discuss the applications and challenges of these nanocarriers for stabilization and controlled release of bioactive compounds. To achieve better efficacy, gelatin is frequently used in combination with other biomaterials such as polysaccharides. The fabrication and synergistic effects of the newly developed gelatin composite nanocarriers are also present.
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Affiliation(s)
- Yang Tan
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ye Zi
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiawei Peng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Cuiping Shi
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Yulu Zheng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
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3
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Fabrication and in vitro evaluation of chitosan-gelatin based aceclofenac loaded scaffold. Int J Biol Macromol 2022; 224:223-232. [DOI: 10.1016/j.ijbiomac.2022.10.118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/25/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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Yalcin TE, Tuncel E, Yucel C, Tirnaksiz F. Nanoemulsions Containing Megestrol Acetate: Development, Characterization, and Stability Evaluation. AAPS PharmSciTech 2022; 23:142. [PMID: 35538251 DOI: 10.1208/s12249-022-02289-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 04/24/2022] [Indexed: 11/30/2022] Open
Abstract
Many active pharmaceutical ingredients (API) are poorly soluble in water and their low oral bioavailability is a major hindrance to their potential use. Megestrol acetate (MGA) is insoluble in water and its oral absorption is limited and considerably affected by food. Nanoemulsions (NEs) can be used as effective oral drug delivery systems where the hydrophobic API is loaded into the oil phase. In this study, MGA-loaded NEs were prepared based on the spontaneous emulsification technique. The effects of different excipients such as ethanol, Tween 80, Lipoid E80, and medium-chain triglyceride (MCT) on the NEs characterization were investigated. The experimental results indicated that optimum MGA-loaded NEs (F20) were nanometer-sized droplets (166.9 ± 3.0 nm) with negative zeta potential (-12.2 ± 1.1 mV). The effect of polyvinylpyrrolidone (PVP) on characteristic properties of F20 was also evaluated. On the selected NEs, in vitro dissolution tests and stability studies in various mediums and storage conditions were performed. The encapsulation efficiency of NEs were > 99%. The overall droplet size of F20 and PVP-2 (PVP-coated NEs) remained relatively stable as the pH changed from 1.2 to 6.8. It was determined that F20 and PVP-2 remained stable at 4°C until 12 weeks and had higher cytotoxicity on MCF-7 cells. To conclude, droplet size, surface charge, and stability are important properties for NEs to have sufficient effectiveness. In this study, alternative oral NEs of low-solubility drug MGA were developed considering the above features.
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Duarte Ferreira Ribeiro C, Barbosa Schappo F, da Silva Sales I, Santos Assunção L, Murowaniecki Otero D, Teixeira Magalhães-Guedes K, Aparecida Souza Machado B, Mara Block J, Izabel Druzian J, Larroza Nunes I. Novel bioactive nanoparticles from crude palm oil and its fractions as foodstuff ingredients. Food Chem 2021; 373:131252. [PMID: 34758432 DOI: 10.1016/j.foodchem.2021.131252] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 08/22/2021] [Accepted: 09/26/2021] [Indexed: 12/31/2022]
Abstract
Novel bioactive nanoparticles derived from crude palm oil (CPO), palm olein, and palm stearin for use in foodstuff products were produced, and their physicochemical characteristics and stability were evaluated. The nanoparticles were prepared by homogenization, using biodegradable casein or gum arabic as an encapsulating material. The encapsulation efficiency (EE), morphology, long-term stability, particle size, polydispersity index, zeta potential, pH, apparent viscosity, color parameters, total carotenoids, and antioxidant activity were determined. All nanoparticles methods produced spherical nanoparticles with EE higher than 85%. Highly homogeneous small particles (<300 nm) showing a tendency toward a yellow color were observed after 60 days of storage at 4 °C. The nanoparticles showed a carotenoid retention index higher than 40% and an antioxidant activity higher than 1,000 µM Trolox/g oil. The bioactive nanoparticles retained the carotenoids and are proposed as a green innovative product to replace synthetic colorants and antioxidants in foodstuffs.
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Affiliation(s)
- Camila Duarte Ferreira Ribeiro
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, Rua Basilio da Gama-w/n-Campus Canela, Salvador, Bahia 40110-907, Brazil; Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador Bahia 40170-290, Brazil
| | - Flávia Barbosa Schappo
- Center for Agrarian Sciences, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis, Santa Catarina 88034-000, Brazil
| | - Isaias da Silva Sales
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, Rua Basilio da Gama-w/n-Campus Canela, Salvador, Bahia 40110-907, Brazil
| | - Larissa Santos Assunção
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador Bahia 40170-290, Brazil
| | - Deborah Murowaniecki Otero
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, Rua Basilio da Gama-w/n-Campus Canela, Salvador, Bahia 40110-907, Brazil
| | | | - Bruna Aparecida Souza Machado
- University Center SENAI CIMATEC, National Service of Industrial Learning, Laboratory of Pharmaceutical's Formulations, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), Salvador, Brazil
| | - Jane Mara Block
- Center for Agrarian Sciences, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis, Santa Catarina 88034-000, Brazil
| | - Janice Izabel Druzian
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador Bahia 40170-290, Brazil
| | - Itaciara Larroza Nunes
- Center for Agrarian Sciences, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis, Santa Catarina 88034-000, Brazil.
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Dinshaw IJ, Ahmad N, Salim N, Leo BF. Nanoemulsions: A Review on the Conceptualization of Treatment for Psoriasis Using a 'Green' Surfactant with Low-Energy Emulsification Method. Pharmaceutics 2021; 13:1024. [PMID: 34371716 PMCID: PMC8309190 DOI: 10.3390/pharmaceutics13071024] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/29/2021] [Accepted: 07/01/2021] [Indexed: 12/13/2022] Open
Abstract
Psoriasis is a skin disease that is not lethal and does not spread through bodily contact. However, this seemingly harmless condition can lead to a loss of confidence and social stigmatization due to a persons' flawed appearance. The conventional methods of psoriasis treatment include taking in systemic drugs to inhibit immunoresponses within the body or applying topical drugs onto the surface of the skin to inhibit cell proliferation. Topical methods are favored as they pose lesser side effects compared to the systemic methods. However, the side effects from systemic drugs and low bioavailability of topical drugs are the limitations to the treatment. The use of nanotechnology in this field has enhanced drug loading capacity and reduced dosage size. In this review, biosurfactants were introduced as a 'greener' alternative to their synthetic counterparts. Glycolipid biosurfactants are specifically suited for anti-psoriatic application due to their characteristic skin-enhancing qualities. The selection of a suitable oil phase can also contribute to the anti-psoriatic effect as some oils have skin-healing properties. The review covers the pathogenic pathway of psoriasis, conventional treatments, and prospective ingredients to be used as components in the nanoemulsion formulation. Furthermore, an insight into the state-of-the-art methods used in formulating nanoemulsions and their progression to low-energy methods are also elaborated in detail.
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Affiliation(s)
- Ignatius Julian Dinshaw
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia;
| | - Noraini Ahmad
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia;
| | - Norazlinaliza Salim
- Integrated Chemical Biophysics Research, Faculty of Science, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Bey Fen Leo
- Nanotechnology & Catalysis Research Centre (NANOCAT), Institute of Advanced Studies, University of Malaya, Kuala Lumpur 50603, Malaysia;
- Faculty of Medicine, University of Malaya, Kuala Lumpur 50603, Malaysia
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Pourfarzad A, Yousefi A. Effect of different excipients on physicochemical properties of the functional rice bran tablet: univariate and multivariate studies on a novel food supplement. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00740-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Jampilek J, Kralova K. Potential of Nanonutraceuticals in Increasing Immunity. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2224. [PMID: 33182343 PMCID: PMC7695278 DOI: 10.3390/nano10112224] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 12/12/2022]
Abstract
Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body's immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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Vinh TDT, Hien LTM, Dao DTA. Formulation of black pepper ( Piper nigrum L.) essential oil nano-emulsion via phase inversion temperature method. Food Sci Nutr 2020; 8:1741-1752. [PMID: 32328240 PMCID: PMC7174231 DOI: 10.1002/fsn3.1422] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 12/13/2019] [Accepted: 12/21/2019] [Indexed: 01/05/2023] Open
Abstract
Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities, have been increasingly popular. The compounds are often used in relatively low amounts and in the form of nanoparticles to permit well blending into foods or uniform dispersion on the surface of fresh meat. The purpose of this study is to determine experimental parameters of a nano-emulsion formation process from black pepper essential oil via the phase inversion temperature (PIT) technique. The study results showed that the system achieved the optimal nano-emulsion under following condition: the ratio by weight of water: Tween-80: oil = 86:9.7:4.3, the stirring speed of nano-emulsions at 500 rpm for 45 min (heating at 75°C for 30 min and then rapidly cooling at 5°C for 15 min).
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Affiliation(s)
- Truong Dam Thai Vinh
- Faculty of Chemical EngineeringHCMC University of TechnologyViet Nam National University HoChiMinh CityHo Chi Minh CityVietnam
| | - Ly Thi Minh Hien
- Faculty of Chemical EngineeringHCMC University of TechnologyViet Nam National University HoChiMinh CityHo Chi Minh CityVietnam
- Faculty of BiotechnologyOpen University Ho Chi Minh CityHo Chi Minh CityVietnam
| | - Dong Thi Anh Dao
- Faculty of Chemical EngineeringHCMC University of TechnologyViet Nam National University HoChiMinh CityHo Chi Minh CityVietnam
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Nobre LR, Monte ML, Silva PP, Engelmann JI, Pohndorf RS, Pinto LA. Analysis of the thermal and physicochemical properties of unsaturated fatty acid concentrates from cobia ( Rachycentron canadum) and Argentine croaker ( Umbrina canosai) waste. GRASAS Y ACEITES 2019. [DOI: 10.3989/gya.1046182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Several studies have been carried out to obtain unsaturated fatty acid (UFA) concentrates, due to their nutritional importance in food applications. The aim of this work was to obtain UFA concentrates from bleached cobia (Rachycentron canadum) and Argentine croaker (Umbine canosai) oil by complexation with urea, and to evaluate their physicochemical and thermal properties during processing. The fatty acids found in high amounts in the crude and bleached oils of cobia and Argentine crocker were palmitic, oleic and linoleic acids. Higher percentages of UFA were present in the oils extracted from the visceras, around 69 and 63% for cobia and Argentine croaker, respectively, and after complexation with urea, the percentages of UFA present in both concentrates were around 88%. Through the thermograms it was possible to observe that the UFA concentrates showed a 50% decrease in their maximum degradation temperature.
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Esquerdo VM, Monte ML, Pinto LADA. Microstructures containing nanocapsules of unsaturated fatty acids with biopolymers: Characterization and thermodynamic properties. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.12.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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de Farias BS, Sant'Anna Cadaval Junior TR, de Almeida Pinto LA. Chitosan-functionalized nanofibers: A comprehensive review on challenges and prospects for food applications. Int J Biol Macromol 2019; 123:210-220. [DOI: 10.1016/j.ijbiomac.2018.11.042] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 11/05/2018] [Accepted: 11/08/2018] [Indexed: 12/22/2022]
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