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Truzzi E, Bertelli D, Bilia AR, Vanti G, Maretti E, Leo E. Combination of Nanodelivery Systems and Constituents Derived from Novel Foods: A Comprehensive Review. Pharmaceutics 2023; 15:2614. [PMID: 38004592 PMCID: PMC10674267 DOI: 10.3390/pharmaceutics15112614] [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: 10/09/2023] [Revised: 11/03/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Novel Food is a new category of food, regulated by the European Union Directive No. 2015/2283. This latter norm defines a food as "Novel" if it was not used "for human consumption to a significant degree within the Union before the date of entry into force of that regulation, namely 15 May 1997". Recently, Novel Foods have received increased interest from researchers worldwide. In this sense, the key areas of interest are the discovery of new benefits for human health and the exploitation of these novel sources of materials in new fields of application. An emerging area in the pharmaceutical and medicinal fields is nanotechnology, which deals with the development of new delivery systems at a nanometric scale. In this context, this review aims to summarize the recent advances on the design and characterization of nanodelivery systems based on materials belonging to the Novel Food list, as well as on nanoceutical products formulated for delivering compounds derived from Novel Foods. Additionally, the safety hazard of using nanoparticles in food products, i.e., food supplements, has been discussed in view of the current European regulation, which considers nanomaterials as Novel Foods.
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Affiliation(s)
- Eleonora Truzzi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy;
| | - Davide Bertelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy;
| | - Anna Rita Bilia
- Department of Chemistry “Ugo Schiff” (DICUS), University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (A.R.B.); (G.V.)
| | - Giulia Vanti
- Department of Chemistry “Ugo Schiff” (DICUS), University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (A.R.B.); (G.V.)
| | - Eleonora Maretti
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy;
| | - Eliana Leo
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy;
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Nanofibers of Jussara Pulp: A Tool to Prevent the Loss of Thermal Stability and the Antioxidant Activity of Anthocyanins after Simulated Digestion. Processes (Basel) 2022. [DOI: 10.3390/pr10112343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Electrospinning can produce a new composite for coating sensitive bioactive compounds, such as anthocyanins, and the product obtained from this process presents characteristics that potentialize the application of natural pigments in foodstuffs. The present work aimed to develop a new nanofiber composite with incorporated anthocyanins from jussara pulp using polyethylene oxide through electrospinning. A decay in the percentage of anthocyanins during digestion was observed. However, the polymeric solution and composites produced maintained the antioxidant activity, showing their protective effect on bioactive compounds; furthermore, both nanofibers and polymer solution improved the thermal stability of the anthocyanins. Thus, the results obtained potentiate electrospinning composites in processed food products since the nanofibers presented superior thermal stability and antioxidant activity, even after the digestion process in vitro.
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Giaconia MA, Ramos SDP, Fratelli C, Assis M, Mazzo TM, Longo E, de Rosso VV, Braga ARC. Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity. Front Bioeng Biotechnol 2022; 10:814466. [PMID: 35356769 PMCID: PMC8959710 DOI: 10.3389/fbioe.2022.814466] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 02/02/2022] [Indexed: 11/18/2022] Open
Abstract
Among the species of plants present in the Atlantic Forest, the jussara (Euterpe edulis Mart.) stands out for the contents of bioactive compounds present in its composition. Fermentation processes can be essential in converting bioproducts and bioactive compounds, improving their biological properties. In addition, the improvement of procedures for the maintenance of the features of bioactive compounds has been a research focus in recent years, and the nanotechnology features that can potentially solve this issue have been highlighted among the most reviewed paths. The present work focused on tailoring nanostructures applying polyethylene oxide, assembling fermented jussara pulp nanofibers, and assessing their characteristics. The results revealed the formation of fermented jussara nanofibers with a diameter of 101.2 ± 26.2 nm. Also, the obtained results allow us to state that it is possible to maintain or even increase the antioxidant activity of anthocyanins and their metabolites after fermentation processes.
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Affiliation(s)
- Michele Amendoeira Giaconia
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Sergiana dos Passos Ramos
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Camilly Fratelli
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Marcelo Assis
- CDMF/LIEC, Chemistry Department, Universidade Federal de São Carlos (UFSCar), São Carlos, Brazil
| | - Tatiana Martelli Mazzo
- Institute of Marine Sciences, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Elson Longo
- CDMF/LIEC, Chemistry Department, Universidade Federal de São Carlos (UFSCar), São Carlos, Brazil
| | - Veridiana Vera de Rosso
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Anna Rafaela Cavalcante Braga
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
- Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Diadema, Brazil
- *Correspondence: Anna Rafaela Cavalcante Braga,
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Park KJ, Lee JS, Jo HJ, Kim ES, Lee HG. Antimicrobial and indicator properties of edible film containing clove bud oil-loaded chitosan capsules and red cabbage for fish preservation. Int J Biol Macromol 2022; 196:163-171. [PMID: 34920069 DOI: 10.1016/j.ijbiomac.2021.12.027] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 11/30/2021] [Accepted: 12/04/2021] [Indexed: 11/25/2022]
Abstract
For safe preservation and consumption of fish, freshness monitoring and antimicrobial control is crucial. Edible films comprising natural antimicrobial and spoilage indicator agents represent a convenient method for such preservation. Edible chitosan-based films were prepared using red cabbage (RC) and clove bud oil (CBO)-loaded chitosan/carrageenan capsules as spoilage indicator and antimicrobial agents, respectively. CBO-loaded capsules were prepared by the ionic gelation of chitosan and carrageenan. Films containing CBO capsules exhibited significantly higher antimicrobial activity than films containing non-encapsulated free CBO, as confirmed by minimum inhibitory concentration and time-kill assays. The highest antimicrobial activity was observed in the largest capsules (1.7 μm). After incubation for 48 h, the pH of fish peptone agar containing Pseudomonas fluorescens increased from approximately 6.0 to 9.0, and a color change from purple to deep blue was clearly observed during the growth of fish-spoiling bacteria. Thus, our results suggested that edible films containing CBO-loaded capsules and RC showed the potential to inhibit microbial growth in fish and to visibly indicate fish freshness.
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Affiliation(s)
- Kyu Jin Park
- Department of Food and Nutrition, Hanyang University, Republic of Korea
| | - Ji-Soo Lee
- Department of Food and Nutrition, Hanyang University, Republic of Korea
| | - Hae Jee Jo
- Department of Food and Nutrition, Hanyang University, Republic of Korea
| | - Eun Suh Kim
- Department of Food and Nutrition, Hanyang University, Republic of Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University, Republic of Korea.
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Yang J, Hao Y, Li N, Wang C, Liu Y. Metabolic and microbial modulation of phenolic compounds from raspberry leaf extract under
in vitro
digestion and fermentation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jing Yang
- School of Chemical Engineering and Technology North University of China Taiyuan Shanxi 030051 China
- Dezhou Graduate School North University of China Dezhou Shandong 253034 China
| | - Yuxin Hao
- School of Chemical Engineering and Technology North University of China Taiyuan Shanxi 030051 China
| | - Nana Li
- School of Chemical Engineering and Technology North University of China Taiyuan Shanxi 030051 China
| | - Chunyu Wang
- School of Chemical Engineering and Technology North University of China Taiyuan Shanxi 030051 China
| | - Yongping Liu
- School of Chemical Engineering and Technology North University of China Taiyuan Shanxi 030051 China
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Chen L, Cao H, Huang Q, Xiao J, Teng H. Absorption, metabolism and bioavailability of flavonoids: a review. Crit Rev Food Sci Nutr 2021; 62:7730-7742. [PMID: 34078189 DOI: 10.1080/10408398.2021.1917508] [Citation(s) in RCA: 92] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Flavonoids are stored in various plants and widely presented in different kinds of food in variable amounts. Plant roots, stems, leaves, flowers and fruits are known to have high amounts of flavonoids. However, flavonoid aglycones are found less frequently in natural products, as it requires bioconversion through bacteria, which provide β-glucosidase to convert them. Recently, flavonoids and its metabolites were applied in the prevention and treatment of various diseases such as cancers, obesity, diabetes, hypertension, hyperlipidemia, cardiovascular diseases, neurological disorders and osteoporosis in numerous studies. This review focused on absorption, activity, metabolism, and bioavailability of flavonoids. Also authors organized and collected newly-found reports of flavonoids and their absorption barriers of flavonoids in the gastrointestinal tract, providing the latest findings and evidence from the past decade. Particularly, nanoparticles delivery systems are emphasized regarding fabrication methods and their potential benefits on flavonoids. Moreover, the potential challenges of nanoparticles as delivery system for flavonoids in the gastrointestinal tract are also discussed.
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Affiliation(s)
- Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.,Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jianbo Xiao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
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Morresi AM, Truglio K, Specchio J, Kerrihard AL. Effects of grind size and brew time upon sensory traits, consumer likability and antioxidant activity of Arabica cold brew. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Angela M. Morresi
- Department of Nutrition and Food Studies College of Education and Human Services Montclair State University 1 Normal Ave Montclair NJ07043USA
| | | | - John Specchio
- Department of Nutrition and Food Studies College of Education and Human Services Montclair State University 1 Normal Ave Montclair NJ07043USA
| | - Adrian L. Kerrihard
- Department of Nutrition and Food Studies College of Education and Human Services Montclair State University 1 Normal Ave Montclair NJ07043USA
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Available technologies on improving the stability of polyphenols in food processing. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.65] [Citation(s) in RCA: 77] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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