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Bejenaru LE, Radu A, Segneanu AE, Biţă A, Manda CV, Mogoşanu GD, Bejenaru C. Innovative Strategies for Upcycling Agricultural Residues and Their Various Pharmaceutical Applications. PLANTS (BASEL, SWITZERLAND) 2024; 13:2133. [PMID: 39124251 PMCID: PMC11314045 DOI: 10.3390/plants13152133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/16/2024] [Accepted: 07/30/2024] [Indexed: 08/12/2024]
Abstract
This review investigates innovative strategies for upcycling agricultural residues into valuable pharmaceutical compounds. The improper disposal of agricultural residues contributes to significant environmental issues, including increased greenhouse gas emissions and ecosystem degradation. Upcycling offers a sustainable solution, transforming these residues into high-value bioproducts (antioxidants, antitumor agents, antidiabetic compounds, anti-inflammatory agents, and antiviral drugs). Nanotechnology and microbial biotechnology have a crucial role in enhancing bioavailability and targeted delivery of bioactive compounds. Advanced techniques like enzymatic hydrolysis, green solvents, microwave processing, pyrolysis, ultrasonic processing, acid and alkaline hydrolysis, ozonolysis, and organosolv processes are explored for their effectiveness in breaking down agricultural waste and extracting valuable compounds. Despite the promising potential, challenges such as variability in residue composition, scalability, and high costs persist. The review emphasizes the need for future research on cost-effective extraction techniques and robust regulatory frameworks to ensure the safety, efficacy, and quality of bioproducts. The upcycling of agricultural residues represents a viable path towards sustainable waste management and production of pharmaceutical compounds, contributing to environmental conservation and public health improvements. This review provides an analysis of the current literature and identifies knowledge gaps, offering recommendations for future studies to optimize the use of agricultural residues in the drug industry.
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Affiliation(s)
- Ludovic Everard Bejenaru
- Department of Pharmacognosy & Phytotherapy, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania; (L.E.B.); (A.B.); (G.D.M.)
| | - Antonia Radu
- Department of Pharmaceutical Botany, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania; (A.R.); (C.B.)
| | - Adina-Elena Segneanu
- Institute for Advanced Environmental Research, West University of Timişoara (ICAM–WUT), 4 Oituz Street, 300086 Timişoara, Romania
| | - Andrei Biţă
- Department of Pharmacognosy & Phytotherapy, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania; (L.E.B.); (A.B.); (G.D.M.)
| | - Costel-Valentin Manda
- Department of Analytical and Instrumental Chemistry, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania;
| | - George Dan Mogoşanu
- Department of Pharmacognosy & Phytotherapy, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania; (L.E.B.); (A.B.); (G.D.M.)
| | - Cornelia Bejenaru
- Department of Pharmaceutical Botany, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania; (A.R.); (C.B.)
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Wen P, Wu J, Wu J, Wang H, Wu H. A Colorimetric Nanofiber Film Based on Ethyl Cellulose/Gelatin/Purple Sweet Potato Anthocyanins for Monitoring Pork Freshness. Foods 2024; 13:717. [PMID: 38472830 DOI: 10.3390/foods13050717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 02/20/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
In this study, colorimetric indicator nanofiber films based on ethyl cellulose (EC)/gelatin (G) incorporating purple sweet potato anthocyanins (PSPAs) were designed via electrospinning technology for monitoring and maintaining the freshness of pork. The film presented good structural integrity and stability in a humid environment with water vapor permeability (WVP) of 6.07 ± 0.14 × 10-11 g·m-1s-1Pa-1 and water contact angle (WCA) of 81.62 ± 1.43°. When PSPAs were added into the nanofiber films, the antioxidant capacity was significantly improved (p < 0.05) with a DPPH radical scavenging rate of 68.61 ± 1.80%. The nanofiber films showed distinguishable color changes as pH changes and was highly sensitive to volatile ammonia than that of casting films. In the application test, the film color changed from light pink (fresh stage) to light brown (secondary freshness stage) and then to brownish green (spoilage stage), indicating that the nanofiber films can be used to detect the real-time freshness of pork during storage. Meanwhile, it could prolong the shelf life of pork by inhibiting the oxidation degree. Hence, these results suggested that the EC/G/PSPA film has promising future for monitoring freshness and extending shelf life of pork.
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Affiliation(s)
- Peng Wen
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
| | - Jinling Wu
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
| | - Jiahui Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510641, China
| | - Hong Wang
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510641, China
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Aliakbari FS, Kashiri M, Ghorani B, Khomeiri M, Jafari SM. Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout ( Oncorhynchus mykiss): Incorporation of barberry anthocyanin extract in protein-based smart packaging. FOOD SCI TECHNOL INT 2024:10820132231219779. [PMID: 38374619 DOI: 10.1177/10820132231219779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2024]
Abstract
Using barberry (Berberis vulgaris L.) as a natural dye in combination with electrospinning technology represents a promising approach for the development of intelligent packaging systems. In this study, the influence of different concentrations of zein (16, 18, and 20%) and barberry anthocyanin-rich powder (BARP) (16, 18, and 20%) on the surface tension and rheological properties of the solution were evaluated. The most favorable nanofibers (NFs) were obtained from a solution containing 18% (w/w) zein under constant voltage. The surface morphology, size, and color-changing properties of electrospun NFs derived from zein polymers containing different concentrations of BARP (16, 18, and 20%) under various electrical fields (20, 22, and 24 kV) were evaluated. The Fourier-transform infrared spectroscopy analysis confirmed the interaction of BARP within the zein-based NFs. The results indicated that the concentration of BARP had a noticeable impact on the physicochemical properties of the NFs. Furthermore, efficacy of the appropriately fabricated halochromic label was evaluated for monitoring the packed rainbow trout fillet during refrigerated storage. On the 10th day, a noticeable visual color turned from pink to pale yellow was observed in response to pH variations. Additionally, the TVN value confirmed the effectiveness of halochromic electrospun labels for non-invasive assessment of fish fillet quality.
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Affiliation(s)
- Faezeh Sadat Aliakbari
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahboobeh Kashiri
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Morteza Khomeiri
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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Li J, Zheng Y, Wang P, Zhang H. The alginate dialdehyde crosslinking on curcumin-loaded zein nanofibers for controllable release. Food Res Int 2024; 178:113944. [PMID: 38309870 DOI: 10.1016/j.foodres.2024.113944] [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: 10/16/2023] [Revised: 12/26/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
In this study, electrospun zein/alginate dialdehyde (AD) nanofibers were prepared by green crosslinking. The degree of crosslinking could reach 50.72 %, and the diameter of electrospun fibers ranged from 446.2 to 541.8 nm. The generation of AD and the bonding of crosslinking were further confirmed by the changes on characteristic peaks and conformational ratios in the infrared spectroscopy and secondary structure analysis. High concentrations of AD led to improved thermal stabilities, mechanical properties, and hydrophobicity. And the highly crosslinked nanofibers (Z-8) owned the highest elastic modulus (24.92 MPa), tensile strength (0.28 MPa), and elongation at break (8.14 %) among five samples. Moreover, Z-8 possessed a high swelling ratio of 5.45 g/g, and a low weight loss of 6.09 %. The samples could encapsulate curcumin efficiently and show controllable release behaviors based on different AD addition. And the oxidation resistance of nanofibers gradually improved, consistent with the release performances. This study indicated AD crosslinking favored the preparation and application of zein nanofibers, and the oxidized polysaccharide acted as the green crosslinking agent, which provided reference value for the application of polysaccharides in food-related electrospun materials.
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Affiliation(s)
- Jiawen Li
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yuanhao Zheng
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Peng Wang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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İnan-Çınkır N, Ağçam E, Altay F, Akyıldız A. Emulsion electrospinning of zein nanofibers with carotenoid microemulsion: Optimization, characterization and fortification. Food Chem 2024; 430:137005. [PMID: 37527575 DOI: 10.1016/j.foodchem.2023.137005] [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: 02/28/2023] [Revised: 07/13/2023] [Accepted: 07/24/2023] [Indexed: 08/03/2023]
Abstract
In this study, carotenoid microemulsion was encapsulated in zein nanofibers via emulsion electrospinning. Optimization study was applied to determine optimum parameters by response surface methodology. The voltage, flow rate and distance as optimum conditions were determined as 23 kV, 1.7 mL/h and 12.75 cm, respectively. Lycopene, β-carotene, encapsulation efficiency, encapsulation yield and zeta potential of zein nanofibers in optimum conditions were estimated as 4.054 mg/kg, 0.649 mg/kg, 77.78%, 41.76% and -29.73 mV, respectively. The addition of microemulsion affected nanofibers diameter and morphologies. Diffusion coefficient of zein nanofibers decreased with addition of microemulsion under optimum conditions. The electrospinning improved thermal stability of microemulsion. The carotenoid microemulsion could be entrapped into the zein fibers according to ATR-FTIR spectrum. Model foods were fortificated with zein nanofibers. The addition of nanofibers changed color of the foods during the storage. Carotenoid compounds were more stable in nanofibers followed by olive oil, milk and water.
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Affiliation(s)
- Nuray İnan-Çınkır
- Department of Food Technology, Faculty of Kadirli Applied Science, Osmaniye Korkut Ata University, Osmaniye, Turkey.
| | - Erdal Ağçam
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - Filiz Altay
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Asiye Akyıldız
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
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Khalafi N, Gharachorloo M, Ganjloo A, Yousefi S. Electrospun zein nanofibers containing anthocyanins extracted from red cabbage (Brassica oleracea L.). J Food Sci 2023; 88:4620-4629. [PMID: 37799066 DOI: 10.1111/1750-3841.16780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 07/17/2023] [Accepted: 09/12/2023] [Indexed: 10/07/2023]
Abstract
This study aims to fabricate and characterize the zein nanoribbons loaded with different concentrations (2.5, 3, 3.5, 4, and 4.5°wt%) of the anthocyanins extracted from red cabbage through the electrospinning technique. It was demonstrated that an increase in anthocyanin concentration caused an increase in viscosity and electrical conductivity without any significant change in the surface tension of the electrospinning solution. It was shown by scanning electron microscopy that an increase in anthocyanins concentration reduced the porosity of the bead-free ribbons compared with blank zein. The Fourier transform infrared spectroscopy analysis, X-ray diffraction patterns, and differential scanning calorimetry results reflected the presence of significant molecular interactions between zein and anthocyanins. Zein-anthocyanins showed high encapsulation efficiency of close to 100%. As a result, it can conclude that electrospinning is a promising method to encapsulate functional ingredients like anthocyanins.
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Affiliation(s)
- Narges Khalafi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Maryam Gharachorloo
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Ali Ganjloo
- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
| | - Shima Yousefi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Silva PBVD, Brenelli LB, Mariutti LRB. Waste and by-products as sources of lycopene, phytoene, and phytofluene - Integrative review with bibliometric analysis. Food Res Int 2023; 169:112838. [PMID: 37254412 DOI: 10.1016/j.foodres.2023.112838] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Food loss and waste are severe social, economic, and environmental issues. An example is the incorrect handling of waste or by-products used to obtain bioactive compounds, such as carotenoids. This review aimed to present a comprehensive overview of research on lycopene, phytoene, and phytofluene obtained from waste and by-products. In this study, an integrative literature approach was coupled with bibliometric analysis to provide a broad perspective of the topic. PRISMA guidelines were used to search studies in the Web of Science database systematically. Articles were included if (1) employed waste or by-products to obtain lycopene, phytoene, and phytofluene or (2) performed applications of the carotenoids previously extracted from waste sources. Two hundred and four articles were included in the study, and the prevalent theme was research on the recovery of lycopene from tomato processing. However, the scarcity of studies on colorless carotenoids (phytoene and phytofluene) was evidenced, although these are generally associated with lycopene. Different technologies were used to extract lycopene from plant matrices, with a clear current trend toward choosing environmentally friendly alternatives. Microbial production of carotenoids from various wastes is a highly competitive alternative to conventional processes. The results described here can guide future forays into the subject, especially regarding research on phytoene and phytofluene, potential and untapped sources of carotenoids from waste and by-products, and in choosing more efficient, safe, and environmentally sustainable extraction protocols.
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Affiliation(s)
- Pedro Brivaldo Viana da Silva
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
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Encapsulation of lycopene into electrospun nanofibers from whey protein isolate-Tricholoma lobayense polysaccharide complex stabilized emulsions: Structural characterization, storage stability, in vitro release, and cellular evaluation. Int J Biol Macromol 2023; 238:123993. [PMID: 36907295 DOI: 10.1016/j.ijbiomac.2023.123993] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/20/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
In this study, lycopene-loaded nanofibers were successfully fabricated by electrospinning of oil-in-water (O/W) emulsions stabilized by whey protein isolate-polysaccharide TLH-3 (WPI-TLH-3) complexes. The lycopene encapsulated in the emulsion-based nanofibers exhibited enhanced photostability and thermostability, and achieved improved targeted small intestine-specific release. The release of lycopene from the nanofibers followed Fickian diffusion mechanism in simulated gastric fluid (SGF) and first-order model in simulated intestinal fluid (SIF) with the enhanced release rates. The bioaccessibility and cellular uptake efficiency of lycopene in micelles by Caco-2 cells after in vitro digestion were significantly improved. The intestinal membrane permeability and transmembrane transport efficiency of lycopene in micelles across Caco-2 cells monolayer were greatly elevated, thus promoting the effective absorption and intracellular antioxidant activity of lycopene. This work opens a potential approach for electrospinning of emulsions stabilized by protein-polysaccharide complexes as a novel delivery system for liposoluble nutrients with enhanced bioavailability in functional food industries.
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Avila LB, Pinto D, Silva LFO, de Farias BS, Moraes CC, Da Rosa GS, Dotto GL. Antimicrobial Bilayer Film Based on Chitosan/Electrospun Zein Fiber Loaded with Jaboticaba Peel Extract for Food Packaging Applications. Polymers (Basel) 2022; 14:polym14245457. [PMID: 36559823 PMCID: PMC9786702 DOI: 10.3390/polym14245457] [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: 11/08/2022] [Revised: 12/03/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
This work focused on developing an active bilayer film based on natural extract. Thus, the jaboticaba peel extract (JPE) was produced and characterized and showed promising application as a natural additive in biopolymeric materials. The zein fiber and bilayer films were produced using a chitosan film (casting) and zein fiber (electrospinning), with and without JPE. All samples were evaluated according to thickness, solubility in water, water vapor permeability, and main diameter, and for these, zein fiber, chitosan/zein fiber, and chitosan/zein fiber + 3% JPE showed values of 0.19, 0.51, and 0.50 mm, 36.50, 12.96, and 27.38%, 4.48 × 10-9, 1.6 × 10-10, and 1.58 × 10-10 (g m-1 Pa-1 s-1), and 6.094, 4.685, and 3.620 μm, respectively. These results showed that the addition of a second layer improved the barrier properties of the material when compared to the monolayer zein fiber. The thermal stability analysis proved that the addition of JPE also improved this parameter and the interactions between the components of the zein fiber and bilayer films; additionally, the effective presence of JPE was shown through FTIR spectra. In the end, the active potential of the material was confirmed by antimicrobial analysis since the bilayer film with JPE showed inhibition halos against E. coli and S. aureus.
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Affiliation(s)
- Luisa Bataglin Avila
- Research Group on Adsorptive and Catalytic Process Engineering (ENGEPAC), Federal University of Santa Maria, Roraima Avenue, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Diana Pinto
- Department of Civil and Environmental, Universidad De La Costa, Calle 58 # 55–66, Barranquilla 080002, Colombia
| | - Luis F. O. Silva
- Department of Civil and Environmental, Universidad De La Costa, Calle 58 # 55–66, Barranquilla 080002, Colombia
- Correspondence: (L.F.O.S.); (G.L.D.)
| | - Bruna Silva de Farias
- School of Chemistry and Food, Federal University of Rio Grande (FURG), Itália Avenue, Rio Grande 96203-900, Rio Grande do Sul, Brazil
| | - Caroline Costa Moraes
- Graduate Program in Materials Science and Engineering, Federal University of Pampa (UNIPAMPA), Maria Anunciação Gomes Godoy Avenue, Bagé 96413-172, Rio Grande do Sul, Brazil
| | - Gabriela Silveira Da Rosa
- Graduate Program in Materials Science and Engineering, Federal University of Pampa (UNIPAMPA), Maria Anunciação Gomes Godoy Avenue, Bagé 96413-172, Rio Grande do Sul, Brazil
- Chemical Engineering, Federal University of Pampa (UNIPAMPA), Maria Anunciação Gomes Godoy Avenue, Bagé 96413-172, Rio Grande do Sul, Brazil
| | - Guilherme Luiz Dotto
- Research Group on Adsorptive and Catalytic Process Engineering (ENGEPAC), Federal University of Santa Maria, Roraima Avenue, Santa Maria 97105-900, Rio Grande do Sul, Brazil
- Correspondence: (L.F.O.S.); (G.L.D.)
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Li Y, Cui Z, Hu L. Recent technological strategies for enhancing the stability of lycopene in processing and production. Food Chem 2022; 405:134799. [DOI: 10.1016/j.foodchem.2022.134799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/19/2022] [Accepted: 10/26/2022] [Indexed: 11/05/2022]
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Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products. Foods 2022; 11:foods11142150. [PMID: 35885393 PMCID: PMC9317627 DOI: 10.3390/foods11142150] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 02/07/2023] Open
Abstract
Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic–inorganic or organic–organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics.
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Estrella-Osuna DE, Tapia-Hernández JA, Ruíz-Cruz S, Márquez-Ríos E, Ornelas-Paz JDJ, Del-Toro-Sánchez CL, Ocaño-Higuera VM, Rodríguez-Félix F, Estrada-Alvarado MI, Cira-Chávez LA. Nanoencapsulation of Eggplant (Solanum melongena L.) Peel Extract in Electrospun Gelatin Nanofiber: Preparation, Characterization, and In Vitro Release. NANOMATERIALS 2022; 12:nano12132303. [PMID: 35808139 PMCID: PMC9268290 DOI: 10.3390/nano12132303] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/22/2022] [Accepted: 06/28/2022] [Indexed: 02/04/2023]
Abstract
This study describes the preparation and characterization of eggplant peel extract-loaded electrospun gelatin nanofiber and study of its in vitro release. Results obtained by scanning electron microscopy (SEM) and transmission electronic microscopy (TEM) micrograph revealed that eggplant peel extract-loaded electrospun gelatin nanofiber is in nanometric range with an average diameter 606.7 ± 184.5 and 643.6 ± 186.7 nm for 20 and 33.3 mg mL−1 of extract addition, respectively. Moreover, the incorporation of extract improved morphology by being smooth, homogeneous, and without account formation compared to nanofibers without extract (control). Fourier transform-infrared (FT-IR) spectra indicated that interaction exists between electrospun gelatin nanofiber and eggplant peel extract by hydrogen bond interactions, mainly. Electrospun gelatin nanofibers showed encapsulation efficiency greater than 90% of extract and a maximum release of 95 and 80% for the medium at pH 1.5 and 7.5, respectively. Therefore, the electrospinning technique is a good alternative for the conservation of bioactive compounds present in the eggplant peel through electrospun gelatin nanofiber.
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Affiliation(s)
- Danya Elizabeth Estrella-Osuna
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Ciudad Obregón 85000, Sonora, Mexico; (D.E.E.-O.); (M.I.E.-A.); (L.A.C.-C.)
| | - José Agustín Tapia-Hernández
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico; (E.M.-R.); (C.L.D.-T.-S.); (F.R.-F.)
- Correspondence: (J.A.T.-H.); (S.R.-C.)
| | - Saúl Ruíz-Cruz
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Ciudad Obregón 85000, Sonora, Mexico; (D.E.E.-O.); (M.I.E.-A.); (L.A.C.-C.)
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico; (E.M.-R.); (C.L.D.-T.-S.); (F.R.-F.)
- Correspondence: (J.A.T.-H.); (S.R.-C.)
| | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico; (E.M.-R.); (C.L.D.-T.-S.); (F.R.-F.)
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, Av. Río Conchos s/n, Parque Industrial, Cuauhtémoc 31570, Chihuahua, Mexico;
| | - Carmen Lizette Del-Toro-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico; (E.M.-R.); (C.L.D.-T.-S.); (F.R.-F.)
| | - Víctor Manuel Ocaño-Higuera
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico;
| | - Francisco Rodríguez-Félix
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico; (E.M.-R.); (C.L.D.-T.-S.); (F.R.-F.)
| | - María Isabel Estrada-Alvarado
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Ciudad Obregón 85000, Sonora, Mexico; (D.E.E.-O.); (M.I.E.-A.); (L.A.C.-C.)
| | - Luis Alberto Cira-Chávez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Ciudad Obregón 85000, Sonora, Mexico; (D.E.E.-O.); (M.I.E.-A.); (L.A.C.-C.)
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Capanoglu E, Nemli E, Tomas-Barberan F. Novel Approaches in the Valorization of Agricultural Wastes and Their Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6787-6804. [PMID: 35195402 PMCID: PMC9204820 DOI: 10.1021/acs.jafc.1c07104] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Worldwide, a huge amount of agricultural food wastes and byproducts containing valuable bioactive compounds are generated, especially throughout the entire supply chain. Minimizing food wastes and byproducts is the first option to avoid environmental problems, and to help the economy and the society. Although many countries implement policies to reduce food wastes and byproducts, and different management methods are available to utilize agricultural food wastes, they are still produced annually. Nanotechnological and biotechnological approaches are recently used as novel and green applications to valorize agricultural food wastes and improve their stability and applicability. In this Review, these approaches are covered in detail with given examples. Another valorization way of consumable food waste is using it for functional food production. This Review focuses on specific examples of functional foods with food waste as an ingredient. In addition, the problems and limitations of waste management and valorization methods are investigated, considering future perspectives.
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Affiliation(s)
- Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- E-mail: (E. Capanoglu)
| | - Elifsu Nemli
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Francisco Tomas-Barberan
- Quality,
Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, 30100 Murcia, Spain
- E-mail: (F. Tomas-Barberan)
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14
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Guan T, Zhang Z, Li X, Cui S, McClements DJ, Wu X, Chen L, Long J, Jiao A, Qiu C, Jin Z. Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems. Foods 2022; 11:foods11111562. [PMID: 35681312 PMCID: PMC9180007 DOI: 10.3390/foods11111562] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/14/2022] [Accepted: 05/17/2022] [Indexed: 02/04/2023] Open
Abstract
As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substances have poor stability, and poor absorption effects limit their application in food. Plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems. In this review, we present a detailed and concise summary of the effects and advantages of various plant protein-based carriers in the encapsulation, protection, and delivery of bioactive substances. Furthermore, the research progress of food-grade bioactive ingredient delivery systems based on plant protein preparation in recent years is summarized, and some current challenges and future research priorities are highlighted. There are some key findings and conclusions: (i) plant proteins have numerous functions: as carriers for transportation systems, a shell or core of a system, or food ingredients; (ii) plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems; and (iii) plant protein-based carriers stabilize bioactive substances with potential applications in the food and nutrition fields.
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Affiliation(s)
- Tongwei Guan
- College of Food & Bioengineering, Xihua University, Chengdu 610039, China; (T.G.); (X.W.)
| | - Zhiheng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Shaoning Cui
- Department of Food, Yantai Nanshan University, Yantai 264005, China;
| | | | - Xiaotian Wu
- College of Food & Bioengineering, Xihua University, Chengdu 610039, China; (T.G.); (X.W.)
| | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
- Correspondence: ; Tel.: +86-5108-5327-006
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15
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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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16
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Kutlu N, Meral R, Ekin MM, Erim Kose Y, Ceylan Z. A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15472] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Nazan Kutlu
- Institute of Science Van Yüzüncü Yıl University Van 65080 Turkey
- Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65080 Turkey
| | - Raciye Meral
- Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65080 Turkey
| | - Mehmet Mustafa Ekin
- Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65080 Turkey
- Food Technology Program Özalp Vocational School Van Yüzüncü Yıl University Van 65080 Turkey
| | - Yagmur Erim Kose
- Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65080 Turkey
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts Faculty of Tourism Van Yüzüncü Yıl University Van 65080 Turkey
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17
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Falsafi SR, Rostamabadi H, Babazadeh A, Tarhan Ö, Rashidinejad A, Boostani S, Khoshnoudi-Nia S, Akbari-Alavijeh S, Shaddel R, Jafari SM. Lycopene nanodelivery systems; recent advances. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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18
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Luo S, Saadi A, Fu K, Taxipalati M, Deng L. Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6355-6367. [PMID: 33969891 DOI: 10.1002/jsfa.11306] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/30/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND In recent years, there has been considerable interest in the use of biopolymer electrospun nanofibers for various food applications due to the biocompatibility, biodegradability, and high loading capacity. Herein, we fabricated and characterized novel hybrid electrospun fibers from dextran (50%, w/v) and zein (0-30%, w/v) solutions, and the effects of various zein concentrations on the properties of the hybrid electrospun fibers were investigated. RESULTS When zein was added at low concentrations (5% and 10%), dextran and zein showed poor miscibility, as reflected by significantly decreased viscosity of the solutions, and the poor mechanical properties of the derived fiber membranes. When zein was added at medium concentrations (15-25%), hydrogen bonds were formed between dextran and zein molecules, as indicated by the red shift of Fourier-transform infrared bands and β-sheet to α-helix structural transformations. The fiber membranes electrospun from a solution with 25% zein showed the most hydrophobic surface, with a water contact angle of 116.9°. The homogenous dispersion of dextran and zein resulted in improved mechanical properties for fibers electrospun from a solution with 30% zein. Curcumin encapsulating dextran/zein electrospun fibers exhibited effective radical scavenging activity and ferric reducing power, along with the desired controlled release behavior for curcumin delivery. CONCLUSION Food grade dextran/zein hybrid electrospun fibers demonstrated tunable properties, and appear to be promising as delivery systems for bioactive and edible antimicrobial food packaging. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Shiyuan Luo
- College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-Light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi, China
| | - Abdullah Saadi
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Kai Fu
- College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-Light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi, China
| | - Maierhaba Taxipalati
- Department of Modern Agriculture, Turpan Vocational and Technical College, Turpan, China
| | - Lingli Deng
- College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-Light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi, China
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19
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20
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Guerra AS, Hoyos CG, Molina-Ramírez C, Velásquez-Cock J, Vélez L, Gañán P, Eceiza A, Goff HD, Zuluaga R. Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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21
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Zhang X, Tan L, Taxipalati M, Deng L. Fabrication and characterization of fast dissolving glycerol monolaurate microemulsion encapsulated gelatin nanofibers with antimicrobial activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5660-5670. [PMID: 33782974 DOI: 10.1002/jsfa.11220] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 01/19/2021] [Accepted: 03/30/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Electrospun fibers are a good candidate for the delivery of bioactive compounds in the food industry because of their advantages that include a tunable diameter, high porosity and a high specific surface area. In the present study, we fabricated gelatin/glycerol monolaurate (GML) microemulsion nanofibers by solubilizing GML in Tween-80 followed by mixing with gelatin solution for electrospinning. We hypothesized that the addition of GML microemulsions affects the properties of the gelatin solution and modifies the physical and antimicrobial properties of the resulting nanofibers. RESULTS Both pure gelatin solution and gelatin/GML microemulsions showed shear-thinning behavior. However, electrospinnability was not affected by the addition of GML microemulsions. A significantly higher average diameter of nanofibers (1147 nm) with 5% GML was observed compared to the gelatin fiber diameter of 560 nm. Fourier transform infrared spectroscopy showed hydrogen bonding between gelatin molecules and GML microemulsions. Thermal analysis and X-ray diffraction indicated an amorphous structure of gelatin/GML microemulsion nanofibers, although a small amount of crystalline GML existed in the nanofibers with high GML content. Gelatin/GML microemulsion nanofibers showed high thermal stability and improved hydrophilicity. Nanofibers with 5% GML (weight with respect to nanofiber) (D64 nanofibers) showed effective antimicrobial activity against Escherichia coli and Staphylococcus aureus. CONCLUSION Gelatin/GML microemulsion nanofibrous films demonstrate superhydrophilicity and fast dissolution properties as a result of the high surface-to-volume ratio, amorphous structure and improved hydrophilicity of the nanofiber surface. The results indicate the potential application of gelatin/GML microemulsion nanofibrous films as edible antimicrobial food packaging. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xinyan Zhang
- College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi, China
| | - Linzhi Tan
- College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi, China
| | | | - Lingli Deng
- College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi, China
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22
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Micro and Nanoencapsulation of Natural Colors: a Holistic View. Appl Biochem Biotechnol 2021; 193:3787-3811. [PMID: 34312787 DOI: 10.1007/s12010-021-03631-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 07/12/2021] [Indexed: 12/17/2022]
Abstract
The applications of natural plant pigments are growing rapidly with the increasing awareness of the negative health impacts of synthetic colorants. Additionally, natural pigments possess various biological properties and therapeutic activities. But their functions are hindered by their poor bioavailability, bioaccessibility, low absorption rate, and susceptibility to destructive environmental changes during processing and delivery. Encapsulation is a method of entrapment of bioactive ingredients within suitable carriers to provide protection and for the appropriate delivery into the targeted site by the formation of particles or capsules in micrometer or nanometer scales. Encapsulation imparts several benefits including improved thermal and chemical stability, preserves or masks flavor, taste, or aroma, controlled and targeted release, and enhanced bioavailability of pigments. Micro and nanoencapsulation of pigments will provide extensive and intensive platforms for the development of a new stage in the production of novel and healthy foods. This review mainly focuses on the advanced developments in the fields of micro and nanoencapsulation of pigments.
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23
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Impact of glycation on physical properties of composite gluten/zein nanofibrous films fabricated by blending electrospinning. Food Chem 2021; 366:130586. [PMID: 34311229 DOI: 10.1016/j.foodchem.2021.130586] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 06/29/2021] [Accepted: 07/09/2021] [Indexed: 11/27/2022]
Abstract
In this study, the gluten/zein nanofibrous films were fabricated by blending electrospinning and then glycated with xylose via Maillard reaction. The average fiber diameter of the gluten film decreased from 551 to 343 nm with the increasing ratio of zein, but increased significantly to a range of 717-521 nm after glycation, which induced a higher thermal stability of the nanofibers with an order to disorder transition. The glycated composite films showed the reduced water vapor permeability and improved water stability with a stiffer and more elastic network structure, due to the enhanced intermolecular entanglements and interactions between polymer chains. The results from this work suggested that the composite gluten/zein electrospun films may be glycated via Maillard reaction to obtain desirable physical properties for active food-packaging applications.
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24
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Charpashlo E, Ghorani B, Mohebbi M. Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106411] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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25
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Pateiro M, Gómez B, Munekata PES, Barba FJ, Putnik P, Kovačević DB, Lorenzo JM. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products. Molecules 2021; 26:1547. [PMID: 33799855 PMCID: PMC7999092 DOI: 10.3390/molecules26061547] [Citation(s) in RCA: 98] [Impact Index Per Article: 32.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/10/2021] [Accepted: 03/10/2021] [Indexed: 12/11/2022] Open
Abstract
The design of functional foods has grown recently as an answer to rising consumers' concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide-chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Belén Gómez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain;
| | - Predrag Putnik
- Department of Food Technology, University North, Trg Dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia;
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Vigo, Ourense, Spain
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26
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Friedman M, Tam CC, Kim JH, Escobar S, Gong S, Liu M, Mao XY, Do C, Kuang I, Boateng K, Ha J, Tran M, Alluri S, Le T, Leong R, Cheng LW, Land KM. Anti-Parasitic Activity of Cherry Tomato Peel Powders. Foods 2021; 10:230. [PMID: 33498638 PMCID: PMC7912415 DOI: 10.3390/foods10020230] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/20/2021] [Accepted: 01/21/2021] [Indexed: 12/20/2022] Open
Abstract
Trichomoniasis in humans, caused by the protozoal parasite Trichomonas vaginalis, is the most common non-viral sexually transmitted disease, while Tritrichomonas foetus causes trichomonosis, an infection of the gastrointestinal tract and diarrhea in farm animals and domesticated cats. As part of an effort to determine the inhibitory effects of plant-based extracts and pure compounds, seven commercially available cherry tomato varieties were hand-peeled, freeze-dried, and pounded into powders. The anti-trichomonad inhibitory activities of these peel powders at 0.02% concentration determined using an in vitro cell assay varied widely from 0.0% to 66.7% against T. vaginalis G3 (human); from 0.9% to 66.8% for T. foetus C1 (feline); and from 0.0% to 81.3% for T. foetus D1 (bovine). The organic Solanum lycopersicum var. cerasiforme (D) peels were the most active against all three trichomonads, inhibiting 52.2% (G3), 66.8% (C1), and 81.3% (D1). Additional assays showed that none of the powders inhibited the growth of foodborne pathogenic bacteria, pathogenic fungi, or non-pathogenic lactobacilli. Tomato peel and pomace powders with high content of described biologically active compounds could serve as functional food and feed additives that might help overcome adverse effects of wide-ranging diseases and complement the treatment of parasites with the anti-trichomonad drug metronidazole.
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Affiliation(s)
- Mendel Friedman
- Healthy Processed Foods Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA
| | - Christina C. Tam
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Jong H. Kim
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Sydney Escobar
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Steven Gong
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Max Liu
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Xuan Yu Mao
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Cindy Do
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Irene Kuang
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Kelvin Boateng
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Janica Ha
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Megan Tran
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Srimanth Alluri
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Tam Le
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Ryan Leong
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Luisa W. Cheng
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Kirkwood M. Land
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
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Khezri Z, Shekarchizadeh H, Fathi M. Stability enhancement of garlic essential oil using new opopanax gum/gelatin nanofibres. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Zohreh Khezri
- Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan84156–83111Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan84156–83111Iran
| | - Milad Fathi
- Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan84156–83111Iran
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Rezaeinia H, Ghorani B, Emadzadeh B, Mohebbi M. Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 115:111115. [DOI: 10.1016/j.msec.2020.111115] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/20/2020] [Accepted: 05/23/2020] [Indexed: 01/09/2023]
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29
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Ashraf W, Latif A, Lianfu Z, Jian Z, Chenqiang W, Rehman A, Hussain A, Siddiquy M, Karim A. Technological Advancement in the Processing of Lycopene: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1749653] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Waqas Ashraf
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Anam Latif
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Zhang Lianfu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Zhang Jian
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Wang Chenqiang
- Technical Center, Guannong Fruit & Antler Co.,Ltd, Korla City, Xinjiang, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arif Hussain
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Mahbuba Siddiquy
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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30
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Sampathkumar K, Tan KX, Loo SCJ. Developing Nano-Delivery Systems for Agriculture and Food Applications with Nature-Derived Polymers. iScience 2020; 23:101055. [PMID: 32339991 PMCID: PMC7186528 DOI: 10.1016/j.isci.2020.101055] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 03/10/2020] [Accepted: 04/07/2020] [Indexed: 12/11/2022] Open
Abstract
The applications of nanotechnology are wide ranging, and developing functional nanomaterials for agri-food applications from nature-derived polymers is widely conceived as a sustainable approach that is safer for human and animal consumption. In light of this, this review focuses on the advances in the development of nano-delivery systems using nature-derived polymers for agri-food applications. The review opens with a section detailing the different types of nature-derived polymers currently being used in various applications in the agri-food industry with a special mention on microbial extracellular polymeric materials. The major applications of nano-delivery systems in the food sector, such as food fortification and food preservation, as well as in the agricultural sector for controlled release of agrochemicals using nature-derived polymers are discussed. The review ends with a perspective on the safety and public perception of nano-enabled foods with a concluding remark on future directions of incorporating nano-delivery systems for agri-food purposes.
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Affiliation(s)
- Kaarunya Sampathkumar
- School of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore
| | - Kei Xian Tan
- School of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore
| | - Say Chye Joachim Loo
- School of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore; Singapore Centre for Environmental Life Sciences Engineering (SCELSE), Nanyang Technological University, 60 Nanyang Drive, Singapore 637551, Singapore; Harvard T.H. Chan School of Public Health, 677 Huntington Avenue, Boston, MA 02115, USA.
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31
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Carvalho GC, Sábio RM, Chorilli M. An Overview of Properties and Analytical Methods for Lycopene in Organic Nanocarriers. Crit Rev Anal Chem 2020; 51:674-686. [PMID: 32412352 DOI: 10.1080/10408347.2020.1763774] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Lycopene (LYC), a natural compound responsible for the red color of some fruits like pink grapefruit, red guava, watermelon, papaya and, mainly, present in tomatoes (Solanum lycopersicum). LYC has been extensively studied because of its various pharmacological properties such as antioxidant, cardioprotective, hypocholesterolemic, antineophasic, photoprotection, antidiabetic and antimicrobial activity. However, LYC uses in therapy is limited due to its insolubility in aqueous solvents, resulting in low bioavailability and stability. In order to overcome these drawbacks, it is essential to use of organic nanocarriers for LYC controlled release. Up to now, the description of LYC-loaded organic nanocarriers are scarce, mainly related to organic nanosystems based on lipid nanostructures such as nanoemulsions (NE), liposomes (LP), niosomes (NI), nanostructured lipid carriers (NLC) and solid lipid nanoparticles (SLN). Taking into account the development of new formulations, is indispensable the use of sensitive and suitable analytical methods previously validated. Among the analytical methods described here, high-performance liquid chromatography (HPLC) stands out due to its good accuracy, precision and desirable detection limit. In this review, we highlights the main biological and physicochemical properties of LYC, as well as LYC-based organic nanocarriers for controlled drug delivery and the analytical methods described in literature to determine LYC in any kind of matrix.
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Affiliation(s)
- Gabriela Corrêa Carvalho
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil
| | - Rafael Miguel Sábio
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil
| | - Marlus Chorilli
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil
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32
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Rezaeinia H, Emadzadeh B, Ghorani B. Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105312] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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33
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Li D, Li Y. Associations of α-carotenoid and β-carotenoid with depressive symptoms in late midlife women. J Affect Disord 2019; 256:424-430. [PMID: 31229931 DOI: 10.1016/j.jad.2019.06.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 04/09/2019] [Accepted: 06/02/2019] [Indexed: 12/18/2022]
Abstract
BACKGROUND To study the association of α-carotenoid and β-carotenoid intakes from diet with depressive symptoms. METHODS Cross-sectional study used data from the Study of Women's Health Across the Nation (SWAN). Linear regression, logistic regression and restricted cubic spline models were performed to examine the association α-carotenoid and β-carotenoid intakes with depression. RESULTS A total of 2762 women aged 42-52 years were included in the present study. α-carotenoid and β-carotenoid intakes were inversely associated with CES-D scores in unadjusted and age-, race/ethnicity-, total family income- and sex hormone binding globulin-adjusted linear regression model. The multivariate adjusted regression coefficient with 95% confidence intervals (CIs) of CES-D score were -2.933 (-4.242, -1.623) and -0.153 (-0.282, -0.024) for α-carotenoid and β-carotenoid intakes. α-carotenoid and β-carotenoid intakes were inversely associated with high CES-D score (≥16) in unadjusted and age-, race/ethnicity-, total family income- and sex hormone binding globulin-adjusted logistic regression model. The multivariate adjusted Odds ratios (ORs) with 95% confidence intervals (CIs) of high CES-D score (≥16) were 0.718 (0.553-0.933) and 0.742 (0.571-0.964) for the highest versus lowest quartile of α-carotenoid and β-carotenoid intakes, respectively. However, association was not statistically significant between α-carotene and β-carotene intakes and society/work damage due to emotion problem. LIMITATIONS This was a cross-sectional study, limiting causal inferences. Assessment of CES-D was based on a self-report scale. CONCLUSION α-carotenoid and β-carotenoid intakes may be inversely associated with depressive symptoms in late midlife women.
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Affiliation(s)
- Di Li
- Department of Clinical Laboratory, Renmin Hospital of Wuhan University, Wuhan, China.
| | - Yan Li
- Department of Clinical Laboratory, Renmin Hospital of Wuhan University, Wuhan, China.
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34
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Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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35
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İnanç Horuz T, Belibağli KB. Encapsulation of tomato peel extract into nanofibers and its application in model food. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14090] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tuğba İnanç Horuz
- Food Engineering Department, Engineering Faculty Gaziantep University Gaziantep Turkey
| | - K. Bülent Belibağli
- Food Engineering Department, Engineering Faculty Gaziantep University Gaziantep Turkey
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Bioactive Multilayer Polylactide Films with Controlled Release Capacity of Gallic Acid Accomplished by Incorporating Electrospun Nanostructured Coatings and Interlayers. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9030533] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The present research reports on the development of bi- and multilayer polylactide (PLA) films by the incorporation of electrospun nanostructured PLA coatings and interlayers containing the antioxidant gallic acid (GA) at 40 wt% onto cast-extruded PLA films. To achieve the bilayer structures, submicron GA-loaded PLA fibers were applied on 200-µm cast PLA films in the form of coatings by electrospinning for 1, 2, and 3 h. For the multilayers, the cast PLA films were first coated on one side by electrospinning, then sandwiched with 10-µm PLA film on the other side, and the resultant whole structure was finally thermally post-treated at 150 °C without pressure. Whereas the bilayer PLA films easily delaminated and lacked transparency, the multilayers showed sufficient adhesion between layers and high transparency for deposition times during electrospinning of up to 2 h. The incorporation of GA positively contributed to delaying the thermal degradation of PLA for approximately 10 °C, as all films were thermally stable up to 345 °C. The in vitro release studies performed in saline medium indicated that the GA released from the bilayer PLA films rapidly increased during the first 5 h of immersion while it stabilized after 45–250 h. Interestingly, the PLA multilayers offered a high sustained release of GA, having the capacity to deliver the bioactive for over 1000 h. In addition, in the whole tested period, the GA released from the PLA films retained most of its antioxidant functionality. Thus, during the first days, the bilayer PLA films can perform as potent vehicles to deliver GA while the multilayer PLA films are able to show a sustained release of the natural antioxidant for extended periods.
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