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Luo J, Yang B, Yang X, Ji S, Guo Z, Liu Y, Chen Q, Zhao T, Wang Y, Lu B. Sophorolipid-based microemulsion delivery system: Multifaceted enhancement of physicochemical properties of xanthohumol. Food Chem 2023; 413:135631. [PMID: 36804741 DOI: 10.1016/j.foodchem.2023.135631] [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: 08/29/2022] [Revised: 01/19/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023]
Abstract
Xanthohumol (XN) has numerous compelling physiological activities, but the poor solubility and stability severely limit its utilization. Therefore, a microemulsion (ME) delivery system based on biosurfactant sophorolipids (SLs) was established and its improvement on physicochemical properties of XN was investigated. The results showed that the systems increased the solubility of XN by about 4000 times, and its half-life during storage was extended to over 150 days. Partial replacement of Tween 80 with SL did not greatly affect their ability to form O/W subregions (in the high aqueous phase), but further improved the solubilization efficiency, storage stability, and antioxidant properties of XN. In vitro models revealed the release profile of XN from the systems followed non-Fickian diffusion, and the ME structure markedly strengthened its digestive stability and bioaccessibility. These results indicated that SL-based ME systems had great potential as a green solubilization and delivery method for XN and other hydrophobic drugs.
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Affiliation(s)
- Jingyang Luo
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311200, China
| | - Bowen Yang
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311200, China
| | - Xiaoling Yang
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311200, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311200, China
| | - Zefeng Guo
- Hangzhou Qiandao Lake Beer Company Limited, Hangzhou 311700, China
| | - Yan Liu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311200, China
| | - Qi Chen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311200, China
| | - Tian Zhao
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311200, China
| | - Yixuan Wang
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311200, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311200, China.
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Song X, Wang J, Li S, Wang Y. Formation of sacha inchi oil microemulsion systems: effects of non-ionic surfactants, short-chain alcohols, straight-chain esters and essential oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3572-3580. [PMID: 34862969 DOI: 10.1002/jsfa.11703] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/25/2021] [Accepted: 12/04/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND This study reports the formation of sacha inchi oil (SIO) microemulsions for food and cosmetic applications. Effects of non-ionic surfactants, short-chain alcohols, essential oil and straight-chain esters on the phase behavior and formulation of U-type microemulsion were investigated. Pseudo ternary phase diagrams were constructed to assess the influence of these factors using water titration method. Structural transitions were measured along several water dilution lines using conductivity and viscosity tools. RESULTS Among four different surfactants, Tween 80 solubilized the maximum oil and induced the formation of a U-type microemulsion system. Oil solubilization was decreased in the presence of short-chain alcohols. In addition, the system containing straight-chain esters as the cosolvent showed a higher expansion effect in the U-type areas than that containing essential oils. Finally, upon water dilution of three systems with SIO/ethyl acetate of 1:1, 1:2 and 1:3, microstructural transition from W/O to bicontinuous occurred at 200 g kg-1 (w/w) water content, and then to O/W structure at 650 g kg-1 (w/w) water content. CONCLUSION Straight-chain esters as cosolvent is a potential strategy to extend the dilutability of SIO microemulsions. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xiaoqiu Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Jinyu Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Shuaitao Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Yifei Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
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Zhu Y, Vinson PK, Smith GA, Hayes DG. Special Issue Honoring Professor Milton Rosen. J SURFACTANTS DETERG 2021. [DOI: 10.1002/jsde.12538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yun‐Peng Zhu
- Lubrizol Life Science, Beauty & Home, Lubrizol Advanced Materials, Inc. 377 Hoes Lane, Piscataway NJ 08854 USA
| | - Phillip K. Vinson
- The Procter & Gamble Co., Fabric & Home Care Innovation Center 5299 Spring Grove Avenue, Cincinnati OH 45217 USA
| | - George A. Smith
- Sasol Chemicals, Research & Development 2201 Old Spanish Trail, Westlake LA 70669 USA
| | - Douglas G. Hayes
- Department of Biosystems Engineering and Soil Science University of Tennessee 2506 E.J. Chapman Drive, Knoxville TN 37996‐4531 USA
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