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Zhong Y, Sun S, Dai T, Zhang H, Wu J, Gong ES. Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stability. Int J Biol Macromol 2024; 260:129253. [PMID: 38218297 DOI: 10.1016/j.ijbiomac.2024.129253] [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] [Received: 10/07/2023] [Revised: 12/27/2023] [Accepted: 01/03/2024] [Indexed: 01/15/2024]
Abstract
Phycocyanin is a natural pigment protein with antioxidant, anti-tumor, and anti-inflammatory properties, but its relatively poor emulsibility limits its use in the food industry. In order to improve the emulsifying capacity of phycocyanin, a novel phycocyanin-chitosan complex was prepared, and the characteristics, digestibility, and stability of emulsion containing oil droplets stabilized by the complex were investigated. The results showed that the phycocyanin-chitosan complex had better stability and lower interfacial tension at pH 6.5 than phycocyanin, and it significantly improved the stability of emulsion and inhibited the aggregation of oil droplets. The phycocyanin-chitosan complex stabilized emulsion showed better physical stability, digestibility, and oxidation stability than the phycocyanin emulsion. The particle size of the phycocyanin-chitosan complex stabilized emulsion was very small (from 0.1 to 2 μm), and its absolute value of zeta potential was high. Overall, this study suggests that the phycocyanin-chitosan complex effectively improved the emulsifying capacity of phycocyanin.
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Affiliation(s)
- Yejun Zhong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China
| | - Shan Sun
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jianyong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Er Sheng Gong
- Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China.
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2
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Zhang C, Du M, Li B. Modulation of physicochemical properties of lipid droplets using soy protein isolate and lactoferrin interfacial coatings. Food Sci Nutr 2023; 11:8035-8042. [PMID: 38107132 PMCID: PMC10724621 DOI: 10.1002/fsn3.3723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 12/19/2023] Open
Abstract
In order to improve the physicochemical stability of soy protein isolate (SPI) emulsion, lactoferrin (LF) was used to modify the interface layer. The stable multilayer emulsion can be formed when the content of lactoferrin is 0.5% at pH 5. The emulsion with good stability was at pH 3-7, and it was also stable to temperature change. The FFAs release of SPI emulsion and LF-SPI emulsion was 103.9% and 103.7%, respectively. The results showed that the lactoferrin layer did not hinder the digestion of oil and the bioaccessibility of carotenoids, but lactoferrin layer improved the physicochemical stability of SPI emulsions. This work provides information valuable in the design of emulsion formulations for applications in the food, pharmaceutical, and personal care industries.
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Affiliation(s)
- Chunlan Zhang
- College of Food Science and EngineeringTarim UniversityAlarChina
- Production and Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern XinjiangAlar, XinjiangChina
| | - Mengyao Du
- College of Food Science and EngineeringTarim UniversityAlarChina
| | - Bin Li
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanChina
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3
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Otchere E, McKay BM, English MM, Aryee ANA. Current trends in nano-delivery systems for functional foods: a systematic review. PeerJ 2023; 11:e14980. [PMID: 36949757 PMCID: PMC10026715 DOI: 10.7717/peerj.14980] [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: 11/11/2022] [Accepted: 02/09/2023] [Indexed: 03/19/2023] Open
Abstract
Background Increased awareness of the relationship between certain components in food beyond basic nutrition and health has generated interest in the production and consumption. Functional foods owe much of their health benefits to the presence of bioactive components. Despite their importance, their poor stability, solubility, and bioavailability may require the use of different strategies including nano-delivery systems (NDS) to sustain delivery and protection during handling, storage, and ingestion. Moreover, increasing consumer trend for non-animal sourced ingredients and interest in sustainable production invigorate the need to evaluate the utility of plant-based NDS. Method In the present study, 129 articles were selected after screening from Google Scholar searches using key terms from current literature. Scope This review provides an overview of current trends in the use of bioactive compounds as health-promoting ingredients in functional foods and the main methods used to stabilize these components. The use of plant proteins as carriers in NDS for bioactive compounds and the merits and challenges of this approach are also explored. Finally, the review discusses the application of protein-based NDS in food product development and highlights challenges and opportunities for future research. Key Findings Plant-based NDS is gaining recognition in food research and industry for their role in improving the shelf life and bioavailability of bioactives. However, concerns about safety and possible toxicity limit their widespread application. Future research efforts that focus on mitigating or enhancing their safety for food applications is warranted.
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Affiliation(s)
- Emmanuel Otchere
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
| | - Brighid M. McKay
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Marcia M. English
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Alberta N. A. Aryee
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
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4
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Aman Mohammadi M, Farshi P, Ahmadi P, Ahmadi A, Yousefi M, Ghorbani M, Hosseini SM. Encapsulation of Vitamins Using Nanoliposome: Recent Advances and Perspectives. Adv Pharm Bull 2023; 13:48-68. [PMID: 36721823 PMCID: PMC9871282 DOI: 10.34172/apb.2023.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 09/20/2021] [Accepted: 09/28/2021] [Indexed: 02/03/2023] Open
Abstract
Nowadays the importance of vitamins is clear for everyone. However, many patients are suffering from insufficient intake of vitamins. Incomplete intake of different vitamins from food sources due to their destruction during food processing or decrease in their bioavailability when mixing with other food materials, are factors resulting in vitamin deficiency in the body. Therefore, various lipid based nanocarriers such as nanoliposomes were developed to increase the bioavailability of bioactive compounds. Since the function of nanoliposomes containing vitamins on the body has a direct relationship with the quality of produced nanoliposomes, this review study was planned to investigate the several aspects of liposomal characteristics such as size, polydispersity index, zeta potential, and encapsulation efficiency on the quality of synthesized vitamin-loaded nanoliposomes.
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Affiliation(s)
- Masoud Aman Mohammadi
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Science and Food Technology, Nutritional and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,These authors contributed equally in this Article
| | - Parastou Farshi
- Food Science Institute, Kansas State University, Manhattan KS, USA.,These authors contributed equally in this Article
| | - Parisa Ahmadi
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Azam Ahmadi
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Yousefi
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Marjan Ghorbani
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Corresponding Authors: Marjan Ghorbani, Tel: +98 41 33378165, Fax: +98 41 33378165, , and Seyede Marzieh Hosseini, Tel: +98 21 22622322, Fax: +98 21 22622322,
| | - Seyede Marzieh Hosseini
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Corresponding Authors: Marjan Ghorbani, Tel: +98 41 33378165, Fax: +98 41 33378165, , and Seyede Marzieh Hosseini, Tel: +98 21 22622322, Fax: +98 21 22622322,
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5
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Zhang Y, Sun G, Li D, Xu J, McClements DJ, Li Y. Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:139-178. [DOI: 10.1016/bs.afnr.2022.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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6
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Dourado D, Oliveira MCD, Araujo GRSD, Amaral-Machado L, Porto DL, Aragão CFS, Alencar EDN, Egito ESTD. Low-surfactant microemulsion, a smart strategy intended for curcumin oral delivery. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Zheng H, Chen B, Rao J. Nutraceutical potential of industrial hemp ( Cannabis sativa L.) extracts: physicochemical stability and bioaccessibility of cannabidiol (CBD) nanoemulsions. Food Funct 2022; 13:4502-4512. [PMID: 35348145 DOI: 10.1039/d1fo04433h] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Cannabidiol (CBD) is one of the most promising functional food ingredients, which displays a number of health benefits. However, its low solubility and bioavailability impede its applications in functional foods. Herein, we developed a food-grade CBD nanoemulsion system using medium chain triacylglycerides (MCT), canola oil (CO), or hemp seed oil (HSO) as the carrier oil to compare the physicochemical stability and bioaccessibility of CBD. Encouragingly, all formulations were well maintained for 90 days under the tested temperatures (4, 25 and 37 °C) and pH values (3.5 and 7.0). Quantitative analysis of CBD during storage using high performance liquid chromatography revealed that the light exposure and acidity of the solution are two important factors affecting the chemical stability of CBD. Moreover, improved bioaccessibility of CBD in all three nanoemulsion formulations compared to that of bulk oil forms was confirmed, and the long chain triacylglyceride (LCT)-based nanoemulsion was superior to the MCT-based counterpart.
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Affiliation(s)
- Huijuan Zheng
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
| | - Bingcan Chen
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
| | - Jiajia Rao
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
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8
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Nano Matrix Soft Confectionary for Oral Supplementation of Vitamin D: Stability and Sensory Analysis. Gels 2022; 8:gels8050250. [PMID: 35621548 PMCID: PMC9140647 DOI: 10.3390/gels8050250] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/10/2022] [Accepted: 04/15/2022] [Indexed: 12/12/2022] Open
Abstract
Vitamin D deficiency distresses nearly 50% of the population globally and multiple studies have highlighted the association of Vitamin D with a number of clinical manifestations, including musculoskeletal, cardiovascular, cerebrovascular, and neurological disorders. In the current study, vitamin D oil-in-water (O/W) nanoemulsions were developed and incorporated in edible gummies to enhance bioavailability, stability, and patient compliance. The spontaneous emulsification method was employed to produce a nano-emulsion using corn oil with tween 20 and lecithin as emulsifiers. Optimization was carried out using pseudo-ternary phase diagrams and the average particle size and polydispersity index (PDI) of the optimized nanoemulsion were found to be 118.6 ± 4.3 nm and 0.11 ± 0.30, respectively. HPLC stability analysis demonstrated that the nano-emulsion prevented the degradation and it retained more than 97% of active vitamin D over 15 days compared to 94.5% in oil solution. Similar results were obtained over further storage analysis. Vitamin D gummies based on emulsion-based gelled matrices were then developed using gelatin as hydrocolloid and varying quantities of corn oil. Texture analysis revealed that gummies formulated with 10% corn oil had the optimum hardness of 3095.6 ± 201.7 g on the first day which remained consistent on day 45 with similar values of 3594.4 ± 210.6 g. Sensory evaluation by 19 judges using the nine-point hedonic scale highlighted that the taste and overall acceptance of formulated gummies did not change significantly (p > 0.05) over 45 days storage. This study suggested that nanoemulsions consistently prevent the environmental degradation of vitamin D, already known to offer protection in GI by providing sustained intestinal release and enhancing overall bioavailability. Soft chewable matrices were easy to chew and swallow, and they provided greater patient compliance.
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9
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The multilayered emulsion-filled gel microparticles: Regulated the release behavior of β-carotene. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Du X, Hu M, Liu G, Qi B, Zhou S, Lu K, Xie F, Zhu X, Li Y. Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110784] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Huang L, Li D, Ma Y, Liu Y, Liu G, Wang Y, Tan B. Dietary fatty acid-mediated protein encapsulation simultaneously improving the water-solubility, storage stability, and oral absorption of astaxanthin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107152] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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13
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Adverse effects of linoleic acid: Influence of lipid oxidation on lymphatic transport of citrus flavonoid and enterocyte morphology. Food Chem 2022; 369:130968. [PMID: 34479013 DOI: 10.1016/j.foodchem.2021.130968] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 07/29/2021] [Accepted: 08/24/2021] [Indexed: 01/30/2023]
Abstract
Lipids usually contain a large ratio of polyunsaturated fatty acids (PUFAs), which are highly susceptible to oxidation. Presence of oxidized lipids in foods may affect the bioavailability of lipophilic bioactive components after ingestion. In this study, the effect of oxidized and unoxidized linoleic acid (LA) on the transport of a highly lipophilic bioactive citrus flavonoid (5-hydroxy - 6, 7, 8, 4' tetramethoxylflavone or 5-DMT) was determined using a Caco-2 cell model. Results demonstrated that compared to free 5-DMT, unoxidized LA improved the trans-enterocyte absorption of 5-DMT by stimulating the production of lipid droplets and chylomicrons. Although the amount of 5-DMT transported across the enterocyte doubled by oxidized LA compared to free 5-DMT, it significantly induced reactive oxygen species (ROS), affected the function of tight junction and caused damages to the morphology of enterocyte monolayer. This study re-emphasized the importance of preventing lipid oxidation in foods.
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14
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Lewis G, Coupland JN, Harte FM. Characterization of high-pressure jet-induced fat-protein complexation. J Dairy Sci 2021; 105:2119-2131. [PMID: 34955253 DOI: 10.3168/jds.2021-21251] [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: 09/07/2021] [Accepted: 11/12/2021] [Indexed: 11/19/2022]
Abstract
High-pressure jet (HPJ) processing of various dairy systems has been shown to disrupt fat droplets and casein micelles and cause a strong association between fat and casein proteins. The present work seeks to better describe this association between fat and casein using a model milk formulated from confectionary coating fat (3.6% wt/wt), micellar casein (3.4% wt/wt), and water (93% wt/wt), which was then pasteurized, homogenized, and then either HPJ-treated (400 MPa) or not (non-HPJ-treated, control). Upon ultracentrifugation, fat in the non-HPJ-treated model milk creamed due to its low density. In the HPJ-treated model milk, fat precipitated with protein into a thick bottom layer upon ultracentrifugation, reflecting a strong association between protein and fat. Differential scanning calorimetry (DSC) and time-domain nuclear magnetic resonance of the non-HPJ-treated model milk revealed fat in 2 physical states: (1) fat that is physically similar to the bulk fat and (2) fat that was in smaller droplets (i.e., homogenized) and crystallized at a lower temperature than the bulk fat. In contrast, DSC of HPJ-treated model milks supported the presence of fat in 3 states: (1) fat that is physically similar to the bulk fat, (2) fat in small droplets that required substantial supercooling beyond the non-HPJ-treated model milk to crystallize, and (3) fat in such small domains that it crystallizes in a less stable polymorphic form than the non-HPJ-treated model milk (or does not crystallize at all). The state of fat within the HPJ-treated model milk changed minimally with acidification, indicating that the association is not dependent on the charge on the casein. Cryogenic transmission electron microscopy (Cryo-TEM) of the non-HPJ-treated model milk revealed uniform casein micelles, which likely adsorbed to the surface of fat globules post-homogenization. In contrast, Cryo-TEM of the HPJ-treated model milk revealed a porous protein aggregate that likely had dispersed fat throughout. Together, these results suggest that HPJ treatment causes fat to be entrapped by casein proteins in very small domains.
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Affiliation(s)
- G Lewis
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - J N Coupland
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - F M Harte
- Department of Food Science, The Pennsylvania State University, University Park 16802.
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15
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106692] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Ashkar A, Sosnik A, Davidovich-Pinhas M. Structured edible lipid-based particle systems for oral drug-delivery. Biotechnol Adv 2021; 54:107789. [PMID: 34186162 DOI: 10.1016/j.biotechadv.2021.107789] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/12/2021] [Accepted: 06/23/2021] [Indexed: 12/18/2022]
Abstract
Oral administration is the most popular and patient-compliant route for drug delivery, though it raises great challenges due to the involvement of the gastro-intestine (GI) system and the drug bioavailability. Drug bioavailability is directly related to its ability to dissolve, transport and/or absorb through the physiological environment. A great number of drugs are characterized with low water solubility due to their hydrophobic nature, thus limiting their oral bioavailability and clinical use. Therefore, new strategies aiming to provide a protective shell through the GI system and improve drug solubility and permeability in the intestine were developed to overcome this limitation. Lipid-based systems have been proposed as good candidates for such a task owing to their hydrophobic nature which allows high drug loading, drug micellization ability during intestinal digestion due to the lipid content, and the vehicle physical protective environment. The use of edible lipids with high biocompatibility paves the bench-to-bedside translation. Four main types of structured lipid-based drug delivery systems differing in the physical state of the lipid phase have been described in the literature, namely emulsions, solid lipid nanoparticles, nanostructured lipid carriers, and oleogel-based particles. The current review provides a comprehensive overview of the different structured edible lipid-based oral delivery systems investigated up to date and emphasizes the contribution of each system component to the delivery performance, and the oral delivery path of lipids.
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Affiliation(s)
- Areen Ashkar
- Laboratory of Lipids and Soft Matter, Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 3200003, Israel
| | - Alejandro Sosnik
- Laboratory of Pharmaceutical Nanomaterials Science, Department of Materials Science and Engineering, Technion - Israel Institute of Technology, Haifa 3200003, Israel
| | - Maya Davidovich-Pinhas
- Laboratory of Lipids and Soft Matter, Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 3200003, Israel; Russell-Berrie Nanotechnology Institute, Technion - Israel Institute of Technology, Haifa 3200003, Israel..
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17
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Li C, Zhang R, Ma C, Shang H, McClements DJ, White JC, Xing B. Food-Grade Titanium Dioxide Particles Decreased the Bioaccessibility of Vitamin D 3 in the Simulated Human Gastrointestinal Tract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2855-2863. [PMID: 33625220 DOI: 10.1021/acs.jafc.0c06644] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Food-grade titanium dioxide (E171) particles, as a "whiteness" additive, are often co-ingested with lipid-rich foods. Therefore, we explored the impact of E171 on lipid digestion and vitamin D3 (VD3) bioaccessibility encapsulated within oil-in-water emulsions in a simulated human gastrointestinal tract (GIT) model. VD3 bioaccessibility significantly decreased from 80 to 74% when raising E171 from 0 to 0.5 wt %. The extent of lipid digestion was reduced by E171 addition in a dose-dependent manner. VD3 bioaccessibility was positively correlated with the final amount of free fatty acids (FFAs) produced by lipid digestion (R2 = 0.95), suggesting that the reduction in VD3 bioaccessibility was due to the inhibition of lipid digestion by E171. Further experiments showed that E171 interacted with lipase and calcium ions, thereby interfering with lipid digestion. The findings of this study enhance our understanding toward the potential impact of E171 on the nutritional attributes of foods for human digestion health.
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Affiliation(s)
- Chunyang Li
- Stockbridge School of Agriculture, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Ruojie Zhang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
- David H. Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Chuanxin Ma
- The Connecticut Agricultural Experiment Station, New Haven, Connecticut 06504, United States
| | - Heping Shang
- Stockbridge School of Agriculture, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Jason C White
- The Connecticut Agricultural Experiment Station, New Haven, Connecticut 06504, United States
| | - Baoshan Xing
- Stockbridge School of Agriculture, University of Massachusetts, Amherst, Massachusetts 01003, United States
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18
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Maurya VK, Shakya A, Aggarwal M, Gothandam KM, Bohn T, Pareek S. Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge. Antioxidants (Basel) 2021; 10:426. [PMID: 33802152 PMCID: PMC8001630 DOI: 10.3390/antiox10030426] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/27/2021] [Accepted: 03/01/2021] [Indexed: 01/14/2023] Open
Abstract
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | - Amita Shakya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
| | - Manjeet Aggarwal
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | | | - Torsten Bohn
- Nutrition and Health Research Group, Department of Population Health, Luxembourg Institute of Health, L-1445 Strassen, Luxembourg;
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
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19
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Vieira MDC, Vieira SAG, Skupien JA, Boeck CR. Nanoencapsulation of unsaturated omega-3 fatty acids as protection against oxidation: A systematic review and data-mining. Crit Rev Food Sci Nutr 2021; 62:4356-4370. [PMID: 33506691 DOI: 10.1080/10408398.2021.1874870] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The chemical structure of unsaturated fatty acids makes them highly prone to oxidation, which decreases their nutritional properties. Nanocarriers have the ability to protect unstable nutraceuticals and take them to their specific targets. Thus, the aim is to determine the effectiveness of nanoencapsulation of omega-3 unsaturated fatty acids as protection against oxidation, as well as to apply data-mining approach to identify nanoencapsulation profiles. Three databases were used to search for studies focused on comparing omega-3 encapsulation to the active compound in its raw form. Studies without oxidation test or no use omega 3-rich oil as active ingredient in nanoformulations were excluded. Twenty-three studies were included in the systematic review. The qualitative analysis indicated that the main evaluated parameters were encapsulation efficiency (%), physical-chemical parameters and oxidation (analyzed at different storage temperatures), oil type, and whether the formulation was added to food. With regard to quantitative analysis, studies that did not perform oxidation tests focused on comparing free oil to the encapsulated one were excluded. Data-mining indicated that encapsulation efficiency and particle size were the main characteristic defining nanocarrier's effectiveness in protecting the oil against oxidation. Nevertheless, it is important to note the main characteristics associated with oil protection in nanocarriers.
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Affiliation(s)
- Maiana da Costa Vieira
- Programa de Pós-graduação em Nanociências, Universidade Franciscana, Santa Maria, Brazil
| | | | - Jovito Adiel Skupien
- Mestrado em Ciências da Saúde e da Vida, Universidade Franciscana, Santa Maria, Brazil
| | - Carina Rodrigues Boeck
- Programa de Pós-graduação em Nanociências, Universidade Franciscana, Santa Maria, Brazil.,Mestrado em Ciências da Saúde e da Vida, Universidade Franciscana, Santa Maria, Brazil
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20
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Tan Y, McClements DJ. Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review. Food Chem 2021; 348:129148. [PMID: 33515946 DOI: 10.1016/j.foodchem.2021.129148] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/21/2020] [Accepted: 01/17/2021] [Indexed: 02/07/2023]
Abstract
The potency of oil-soluble vitamins (vitamins A, D, E and K) in fortified foods can be improved by understanding how food matrices impact their bioavailability. In this review, the major food matrix effects influencing the bioavailability of oil-soluble vitamins are highlighted: oil content, oil composition, particle size, interfacial properties, and food additives. Droplet size and aggregation state in the human gut impact vitamin bioavailability by modulating lipid digestion, vitamin release, and vitamin solubilization. Vitamins in small isolated oil droplets typically have a higher bioavailability than those in large or aggregated ones. Emulsifiers, stabilizers, or texture modifiers can therefore affect bioavailability by influencing droplet size or aggregation. The dimensions of the hydrophobic domains in mixed micelles depends on lipid type: if the domains are too small, vitamin bioavailability is low. Overall, this review highlights the importance of carefully designing food matrices to improve vitamin bioavailability.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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21
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Coelho B, Mazzarino L, Pitz HS, Feltrin C, Voytena APL, Coelho DS, Schneider NFZ, Neubert EO, SimÕes CMO, Maraschin M. Development of nanoparticles coated with cassava bagasse pectin (Manihot esculenta Crantz) containing β-carotene for mucoadhesive applications. AN ACAD BRAS CIENC 2020; 92:e20200134. [PMID: 33237141 DOI: 10.1590/0001-3765202020190134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Accepted: 05/04/2020] [Indexed: 12/17/2022] Open
Abstract
Pectin (PC) extracted from a solid residue from cassava roots (Manihot esculenta Crantz) was used to coat nanoparticles (NP) containing β-carotene (BC) aiming at the gastrointestinal administration of this lipophilic nutraceutical. The NP were prepared by spontaneous emulsification method using food grade components. Pectin-coated NP have been successfully prepared as confirmed by the increased particle size and negative surface charges due to the pectin's anionic nature. NP showed spherical shape and monodisperse distribution, with a mean size of 21.3 nm (polydispersity index (PDI) 0.29) for BC PC T80-NP (nanoparticle with β-carotene, pectin and Tween 80) and 261.4 nm (PDI 0.1) for BC PC T20-NP (nanoparticle with β-carotene, pectin and Tween 20). BC was encapsulated at amounts of 530 and 324 µg/ml for BC PC T80-NP and BC PC T20-NP, respectively, with high encapsulation efficiency (> 95%), increasing its antioxidant capacity in vitro, besides no cytotoxic effect. However, only BC PC T20-NP was stable over a 90 days storage period (4°C) and revealed a strong interaction between pectin and mucin. These results suggest that pectin-coated BC PC T20-NP is a promising strategy to improve the bioavailability and permeation of BC for administration through mucosal surfaces.
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Affiliation(s)
- Bianca Coelho
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil.,Universidade Federal de Santa Catarina, Laboratório NanoBioMat, Rodovia Virgílio Várzea, 2600, Saco Grande, 88032-001 Florianópolis, SC, Brazil
| | - LetÍcia Mazzarino
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil.,Universidade Federal de Santa Catarina, Laboratório NanoBioMat, Rodovia Virgílio Várzea, 2600, Saco Grande, 88032-001 Florianópolis, SC, Brazil
| | - HeloÍsa S Pitz
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil
| | - Clarissa Feltrin
- Universidade Federal de Santa Catarina, Laboratório de Virologia Aplicada, Avenida Professor Henrique da Silva Fontes, 2754, 88040-970 Florianópolis, SC, Brazil
| | - Ana Paula L Voytena
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil
| | - Daniela S Coelho
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil.,Universidade Federal de Santa Catarina, Laboratório NanoBioMat, Rodovia Virgílio Várzea, 2600, Saco Grande, 88032-001 Florianópolis, SC, Brazil
| | - Naira F Z Schneider
- Universidade Federal de Santa Catarina, Laboratório de Virologia Aplicada, Avenida Professor Henrique da Silva Fontes, 2754, 88040-970 Florianópolis, SC, Brazil
| | - Enilto O Neubert
- Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (EPAGRI), Estação Experimental de Urussanga, 1563, Rodovia SC 108-Km 353, 88840-000 Urussanga, SC, Brazil
| | - ClÁudia M O SimÕes
- Universidade Federal de Santa Catarina, Laboratório de Virologia Aplicada, Avenida Professor Henrique da Silva Fontes, 2754, 88040-970 Florianópolis, SC, Brazil
| | - Marcelo Maraschin
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil.,Universidade Federal de Santa Catarina, Laboratório NanoBioMat, Rodovia Virgílio Várzea, 2600, Saco Grande, 88032-001 Florianópolis, SC, Brazil
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22
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Mahalakshmi L, Leena MM, Moses JA, Anandharamakrishnan C. Micro- and nano-encapsulation of β-carotene in zein protein: size-dependent release and absorption behavior. Food Funct 2020; 11:1647-1660. [PMID: 32025676 DOI: 10.1039/c9fo02088h] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
β-Carotene is a lipophilic bioactive compound, providing significant health benefits. Formulation of β-carotene-enriched functional foods is a challenge, due to its poor stability, sensitivity towards light, temperature, oxygen, and its poor water solubility which leads to low bioaccessibility and bioavailability. Targeted delivery and controlled release of bioactive compounds directly depend on the encapsulating matrix and particle size. This work reports an effective encapsulation of β-carotene in zein matrix with glycerol as stabilizing agent. β-Carotene was encapsulated in zein protein matrix with different core-to-wall ratios (1 : 10, 1 : 50 and 1 : 100) at micro- and nano-level, through spray drying and electrospraying techniques, respectively. A comparative evaluation of processing technique, resulting particle size and its impact on powder flow properties, dissolution, release and absorption behaviour was conducted. Results showed that up to 81% of encapsulation efficiency was achieved for the nanoencapsulated form obtained through the electrospraying technique. Nanoencapsulates showed excellent dissolution behaviour compared to microencapsulates due to reduced particle size and larger surface area. Further, under simulated in vitro gastrointestinal conditions, nanoencapsulates showed faster release than microparticles. Among the three ratios tested, nanoencapsulates at 1 : 50 were found to be optimal with ∼73% encapsulation efficiency, exhibiting faster release giving more bioaccessibility, with 1.29- and 1.36-fold higher permeability than 1 : 10 and 1 : 100 formulations, respectively. Additionally, the 1 : 50 nanoencapsulates gave ∼1.7-fold increased permeability compared to microparticles at the end of 3 h using an ex vivo everted gut sac technique. This study proves the potential of zein nanoparticles for enhanced permeability and bioavailability of β-carotene.
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Affiliation(s)
- L Mahalakshmi
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. of India, Tamil Nadu - 613005, India.
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23
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Zhang R, Zhang Z, McClements DJ. Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods. Colloids Surf B Biointerfaces 2020; 194:111202. [DOI: 10.1016/j.colsurfb.2020.111202] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/03/2020] [Accepted: 06/16/2020] [Indexed: 12/13/2022]
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24
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Maurya VK, Singh J, Ranjan V, Gothandam KM, Bohn T, Pareek S. Factors affecting the fate of β-carotene in the human gastrointestinal tract: A narrative review. INT J VITAM NUTR RES 2020; 92:385-405. [PMID: 32781911 DOI: 10.1024/0300-9831/a000674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Carotenoids and their metabolites play crucial roles in human health such as in immunity, cell differentiation, embryonic development, maintenance of plasma membrane integrity, and gastrointestinal functions, in addition to counteracting night blindness and other eye-related diseases. However, carotenoid bioavailability is highly variable and often low. The bioavailability of β-carotene, among the most frequently consumed carotenoid from the diet, is determined by food matrix related factors such as carotenoid dose, its location in food the matrix, the physical state in food, the presence of other food compounds in the matrix such as dietary fiber, dietary lipids, other micronutrients present such as minerals, and food processing, influencing also the size of food particles, and the presence of absorption inhibitors (fat replacers and anti-obesity drugs) or enhancers (nano-/micro-formulations). However, also host-related factors such as physiochemical interactions by gastrointestinal secretions (enzyme and salts) and other host-related factors such as surgery, age, disease, obesity, and genetic variations have shown to play a role. This review contributes to the knowledge regarding factors affecting the bioavailability of β-carotene (food and host-relegated), as well as highlights in vitro models employed to evaluate β-carotene bioavailability aspects.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | - Jagmeet Singh
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | - Vijay Ranjan
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | | | - Torsten Bohn
- Luxembourg Institute of Health (LIH), Department of Population Health, Nutrition and Health Group, L-1445 Strassen, Luxembourg
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
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25
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26
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Zhao C, Wei L, Yin B, Liu F, Li J, Liu X, Wang J, Wang Y. Encapsulation of lycopene within oil-in-water nanoemulsions using lactoferrin: Impact of carrier oils on physicochemical stability and bioaccessibility. Int J Biol Macromol 2020; 153:912-920. [DOI: 10.1016/j.ijbiomac.2020.03.063] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 03/07/2020] [Accepted: 03/09/2020] [Indexed: 10/24/2022]
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27
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Improving the In Vitro Bioaccessibility of β-Carotene Using Pectin Added Nanoemulsions. Foods 2020; 9:foods9040447. [PMID: 32272575 PMCID: PMC7230828 DOI: 10.3390/foods9040447] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/20/2020] [Accepted: 03/27/2020] [Indexed: 11/30/2022] Open
Abstract
The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the addition of biopolymers in the systems seems to play an important role in the emulsion properties but also in their behavior under gastrointestinal conditions and the absorption of the encapsulated compound in the intestine. Hence, the present study aimed to evaluate the effect of pectin addition (0%, 1%, and 2%) on the physicochemical stability of oil-in-water nanoemulsions containing β-carotene during 35 days at 4 °C, the oil digestibility and the compound bioaccessibility. The results showed that nanoemulsions presented greater stability and lower β-carotene degradation over time in comparison with coarse emulsion, which was further reduced with the addition of pectin. Moreover, nanoemulsions presented a faster digestibility irrespective of the pectin concentration used and a higher β-carotene bioaccessibility as the pectin concentration increased, being the maximum of ≈36% in nanoemulsion with 2% of pectin. These results highlight the potential of adding pectin to β-carotene nanoemulsions to enhance their functionality by efficiently preventing the compound degradation and increasing the in vitro bioaccessibility.
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28
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McClements DJ. Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles. Foods 2020; 9:E421. [PMID: 32260061 PMCID: PMC7231295 DOI: 10.3390/foods9040421] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 03/23/2020] [Accepted: 03/23/2020] [Indexed: 12/11/2022] Open
Abstract
Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated with animal-derived foods, including milk, eggs, and meat. An understanding of how the ingredient type, amount, and organization influence the desirable physicochemical, sensory, and nutritional attributes of these plant-based foods is required to achieve this goal. A potential problem with plant-based diets is that they lack key micronutrients, such as vitamin B12, vitamin D, calcium, and ω-3 fatty acids. The aim of this review is to present the science behind the creation of next-generation nutritionally fortified plant-based milk substitutes. These milk-like products may be formed by mechanically breaking down certain plant materials (including nuts, seeds, and legumes) to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. A brief overview of the formulation and fabrication of plant-based milks is given. The relationship between the optical properties, rheology, and stability of plant-based milks and their composition and structure is then covered. Approaches to fortify these products with micronutrients that may be missing from a plant-based diet are also highlighted. In conclusion, this article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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29
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Choi SJ, McClements DJ. Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability. Food Sci Biotechnol 2020; 29:149-168. [PMID: 32064124 PMCID: PMC6992823 DOI: 10.1007/s10068-019-00731-4] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 12/11/2019] [Accepted: 12/26/2019] [Indexed: 12/11/2022] Open
Abstract
The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these functional ingredients. In this review article, we focus on the design of nanoemulsion-based delivery systems to encapsulate, protect, and deliver non-polar bioactive agents, such as vitamin A, D and E, β-carotene, lycopene, lutein, curcumin, resveratrol, and coenzyme Q10. Initially, the challenges associated with incorporating these different bioactives into foods are highlighted. The relative merits and drawbacks of different nanoemulsion fabrication methods are then discussed. Finally, examples of the application of nanoemulsions for improving the stability and bioavailability of various kinds of hydrophobic vitamins and nutraceuticals are provided.
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Affiliation(s)
- Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
- Departement of Interdisciplinary Bio IT Materials, Seoul National University of Science and
Technology, Seoul, 01811 Republic of Korea
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003 USA
- Department of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, 310018 Zhejiang China
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30
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Tan Y, Li R, Zhou H, Liu J, Muriel Mundo J, Zhang R, McClements DJ. Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocol. Food Funct 2020; 11:174-186. [DOI: 10.1039/c9fo01669d] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The bioaccessibility of hydrophobic bioactives may be greatly reduced in the presence of calcium.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
| | - Ruyi Li
- State Key Laboratory of Food Science and Technology
- Nanchang University
- 8 Nanchang
- PR China
| | - Hualu Zhou
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
| | - Jinning Liu
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
| | | | - Ruojie Zhang
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
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31
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A comparison of physicochemical stabilities of β-carotene-loaded nanoemulsions prepared with different food proteins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00053-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-stabilized nanoemulsions. Food Res Int 2019; 120:264-274. [DOI: 10.1016/j.foodres.2019.02.031] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 02/13/2019] [Accepted: 02/18/2019] [Indexed: 12/12/2022]
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33
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Liu X, Zhang B, Sohal IS, Bello D, Chen H. Is "nano safe to eat or not"? A review of the state-of-the art in soft engineered nanoparticle (sENP) formulation and delivery in foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:299-335. [PMID: 31151727 DOI: 10.1016/bs.afnr.2019.03.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
With superior physicochemical properties, soft engineered nanoparticles (sENP) (protein, carbohydrate, lipids and other biomaterials) are widely used in foods. The preparation, functionalities, applications, transformations in gastrointestinal (GI) tract, and effects on gut microbiota of sENP directly incorporated for ingestion are reviewed herein. At the time of this review, there is no notable report of safety concerns of these nanomaterials found in the literature. Meanwhile, various beneficial effects have been demonstrated for the application of sENP. To address public perception and safety concerns of nanoscale materials in food, methodologies for evaluation of physiological effects of nanomaterials are reviewed. The combination of these complementary methods will be useful for the establishment of a comprehensive risk assessment system.
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Affiliation(s)
- Xiaobo Liu
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, United States
| | - Boce Zhang
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, United States.
| | - Ikjot Singh Sohal
- Purdue University, Center for Cancer Research, West Lafayette, IN, United States
| | - Dhimiter Bello
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, United States.
| | - Hongda Chen
- U.S. Department of Agriculture, National Institute of Food and Agriculture, Washington DC, United States.
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34
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Schoener AL, Zhang R, Lv S, Weiss J, McClements DJ. Fabrication of plant-based vitamin D 3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility. Food Funct 2019; 10:1826-1835. [PMID: 30874272 DOI: 10.1039/c9fo00116f] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The influence of carrier oil type (corn, fish, or flaxseed oil) on the production, stability, and simulated gastrointestinal behavior of vitamin-fortified nanoemulsions was studied. The nanoemulsions were formulated using pea protein as an emulsifier since there is increasing interest in substituting artificial and animal-based food ingredients with natural plant-based alternatives. Lipid digestion and vitamin D3 bioaccessibility were measured when the nanoemulsions were subjected to a three-stage in vitro gastrointestinal tract: oral, gastric, and small intestinal. The majority of all three lipids were digested within the first few minutes in the simulated small intestine, with the corn oil nanoemulsions being digested faster than the fish or flaxseed oils. Moreover, a greater fraction of triglycerides were digested by the end of the small intestine for the corn oil than for the fish and flaxseed oils. For the different carrier oils, vitamin bioaccessibility was ranked: corn oil > flaxseed oil ≈ fish oil. These results suggest that monounsaturated-rich oils (such as corn oil) are better for encapsulating and delivering vitamin D3 than polyunsaturated-rich ones (such as flaxseed or fish oil). The insights gained here may aid in the formulation of more efficacious vitamin-fortified foods and beverages from plant-derived ingredients.
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Affiliation(s)
- Anna Larissa Schoener
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany and Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
| | - Ruojie Zhang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
| | - Shanshan Lv
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
| | - 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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35
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36
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Li Y, Liu B, Jiang L, Regenstein JM, Jiang N, Poias V, Zhang X, Qi B, Li A, Wang Z. Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.006] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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37
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Chen K, Lei L, Qian Y, Yang D, Qiu X. Development of anti-photo and anti-thermal high internal phase emulsions stabilized by biomass lignin as a nutraceutical delivery system. Food Funct 2019; 10:355-365. [DOI: 10.1039/c8fo01981a] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
β-Carotene was encapsulated in natural lignin-stabilized HIPEs and exhibited good resistance to photodegradation and thermal degradation as well as bio-accessibility.
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Affiliation(s)
- Kai Chen
- School of Chemistry and Chemical Engineering
- Guangdong Engineering Research Center for Green Fine Chemicals
- South China University of Technology
- Guangzhou
- China
| | - Lei Lei
- Department of Chemisry
- Queen's University
- Kingston
- Canada
| | - Yong Qian
- School of Chemistry and Chemical Engineering
- Guangdong Engineering Research Center for Green Fine Chemicals
- South China University of Technology
- Guangzhou
- China
| | - Dongjie Yang
- School of Chemistry and Chemical Engineering
- Guangdong Engineering Research Center for Green Fine Chemicals
- South China University of Technology
- Guangzhou
- China
| | - Xueqing Qiu
- School of Chemistry and Chemical Engineering
- Guangdong Engineering Research Center for Green Fine Chemicals
- South China University of Technology
- Guangzhou
- China
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38
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39
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Zhu Y, Zhou Y, Tian T, Wang Z, Qi B, Zhang X, Liu J, Li Y, Jiang L, Wang Z. In vitro Simulated Digestion and Microstructure of Peppermint Oil Nanoemulsion. J Oleo Sci 2019; 68:863-871. [PMID: 31484902 DOI: 10.5650/jos.ess19102] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
The variations in average particle size, zeta potential, free fatty acids (FFA) release rate, and the bioavailability of menthol under in vitro simulated digestion conditions of peppermint oil nanoemulsion were investigated. 3D confocal laser scanning microscopy and Cryo-scanning electron microscopy were used to observe the microstructure characteristics of peppermint oil nanoemulsion, which indicated that soybean protein was completely adsorbed at the oil-water interface of the nanoemulsion and presented a core shell structure. And the results indicated that FFA release rate and menthol bioavailability of peppermint oil nanoemulsion prepared by using high-pressure homogenization were much higher. In the simulated gastric digestion phase, the average particle size and the zeta potential of the nanoemulsion increased, and droplet polymerization appeared. After the simulated intestinal, the interfacial protein of nanoemulsion was hydrolyzed, and the oil droplets were digested, which resulted in the decreased particle size and increased absolute value of zeta potential.
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Affiliation(s)
- Ying Zhu
- College of Food Science, Northeast Agricultural University
- Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University
| | - Yan Zhou
- College of Food Science, Northeast Agricultural University
| | - Tian Tian
- College of Food Science, Northeast Agricultural University
| | - Zhaoyun Wang
- College of Food Science, Northeast Agricultural University
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University
| | - Xiaoyuan Zhang
- College of Food Science, Northeast Agricultural University
| | | | - Yang Li
- College of Food Science, Northeast Agricultural University
- Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University
- Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University
- Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University
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40
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Raikos V, Hayward N, Hayes H, Meroni E, Ranawana V. Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14024] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Vassilios Raikos
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
| | - Nick Hayward
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
| | - Helen Hayes
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
| | - Erika Meroni
- Human Nutrition Unit Department of Food, Environmental and Nutritional Sciences (DeFENS) – University of Milan Via Celoria, 2 20133 Milan Italy
| | - Viren Ranawana
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
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41
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Zhou X, Wang H, Wang C, Zhao C, Peng Q, Zhang T, Zhao C. Stability and in vitro digestibility of beta-carotene in nanoemulsions fabricated with different carrier oils. Food Sci Nutr 2018; 6:2537-2544. [PMID: 30510755 PMCID: PMC6261212 DOI: 10.1002/fsn3.862] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/28/2018] [Accepted: 10/01/2018] [Indexed: 12/11/2022] Open
Abstract
Beta-carotene, the main dietary source of provitamin A, is required for maintaining optimum human health. The bioaccessibility of beta-carotene can be greatly improved when ingested with fat. Therefore, the aim of the current study was to select proper oils (palm oil, coconut oil, fish oil, and corn oil) as a carrier to form stable nanoemulsion that can effectively enhance the bioaccessibility of beta-carotene. The nanoemulsion was formulated with 90% (v/v) aqueous solution (2% whey protein isolate, WPI, w/v) and 10% (v/v) dispersed oil. The in vitro digestion experiment of nanoemulsions showed that the bioaccessibility of beta-carotene was as followed in order: palm oil = corn oil > fish oil > coconut oil (p < 0.05). The particle size of the nanoemulsion (initial particle size = 168-185 nm) was below 200 nm during 42 days' storage at 25°C. The retention rates of beta-carotene in nanoemulsions were 69.36%, 63.81%, 49.58%, and 54.91% with palm oil, coconut oil, fish oil, and corn oil, respectively. However, the particle size of the nanoemulsion increased significantly in the accelerated experiment at 55°C (p < 0.05), in which the retention rates of beta-carotene were 48.56%, 43.41%, 29.35%, and 33.60% with palm oil, coconut oil, fish oil, and corn oil, respectively. From above, we conclude that WPI-stabilized beta-carotene nanoemulsion with palm oil as the carrier is the most suitable system to increase bioaccessibility and stability of lipid-soluble bioactive compounds such as beta-carotene.
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Affiliation(s)
- Xinhui Zhou
- Department of Food Science and EngineeringCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Hao Wang
- Department of Food Science and EngineeringCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Cuina Wang
- Department of Food Science and EngineeringCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Chao Zhao
- Department of Food Science and EngineeringCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Qian Peng
- Department of Food Science and EngineeringCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Tiehua Zhang
- Department of Food Science and EngineeringCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Changhui Zhao
- Department of Food Science and EngineeringCollege of Food Science and EngineeringJilin UniversityChangchunChina
- Department of Food Quality and SafetyCollege of Food Science and EngineeringJilin UniversityChangchunChina
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42
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Liu X, Zhang R, McClements DJ, Li F, Liu H, Cao Y, Xiao H. Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9547-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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43
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Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.034] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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44
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Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives: Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils. Food Res Int 2018; 106:439-445. [DOI: 10.1016/j.foodres.2018.01.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2017] [Revised: 01/08/2018] [Accepted: 01/09/2018] [Indexed: 12/11/2022]
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45
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Weigel F, Weiss J, Decker EA, McClements DJ. Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability. Food Chem 2018; 242:395-403. [DOI: 10.1016/j.foodchem.2017.09.060] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 07/06/2017] [Accepted: 09/12/2017] [Indexed: 02/04/2023]
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46
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Meroni E, Raikos V. Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types. Food Funct 2018; 9:320-330. [DOI: 10.1039/c7fo01170a] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The bioaccessibility of β-carotene in beverage emulsions was enhanced by modifying the lipid composition of the dispersed phase.
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Affiliation(s)
- Erika Meroni
- Human Nutrition Unit
- Department of Food
- Environmental and Nutritional Sciences (DeFENS)
- University of Milan
- 20133 Milan
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47
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Wan J, Zhong S, Schwarz P, Chen B, Rao J. Influence of oil phase composition on the antifungal and mycotoxin inhibitory activity of clove oil nanoemulsions. Food Funct 2018; 9:2872-2882. [DOI: 10.1039/c7fo02073b] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The functional performance, including antifungal and mycotoxin inhibitory activity, of clove oil can be enhanced by nanoemulsion based delivery systems.
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Affiliation(s)
- Jing Wan
- Department of Plant Sciences
- North Dakota State University
- Fargo
- USA
| | - Shaobin Zhong
- Department of Plant Pathology
- North Dakota State University
- Fargo
- USA
| | - Paul Schwarz
- Department of Plant Sciences
- North Dakota State University
- Fargo
- USA
| | - Bingcan Chen
- Department of Plant Sciences
- North Dakota State University
- Fargo
- USA
| | - Jiajia Rao
- Department of Plant Sciences
- North Dakota State University
- Fargo
- USA
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48
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Lin Q, Liang R, Ye A, Singh H, Zhong F. Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β -carotene. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.024] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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49
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Fayyazbakhsh F, Solati-Hashjin M, Keshtkar A, Shokrgozar MA, Dehghan MM, Larijani B. Release behavior and signaling effect of vitamin D3 in layered double hydroxides-hydroxyapatite/gelatin bone tissue engineering scaffold: An in vitro evaluation. Colloids Surf B Biointerfaces 2017; 158:697-708. [DOI: 10.1016/j.colsurfb.2017.07.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 06/13/2017] [Accepted: 07/02/2017] [Indexed: 12/28/2022]
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50
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Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study. Food Chem 2017; 232:124-134. [DOI: 10.1016/j.foodchem.2017.04.001] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Revised: 03/07/2017] [Accepted: 04/01/2017] [Indexed: 11/22/2022]
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