1
|
D'Amore T, Chaari M, Falco G, De Gregorio G, Zaraî Jaouadi N, Ali DS, Sarkar T, Smaoui S. When sustainability meets health and innovation: The case of Citrus by-products for cancer chemoprevention and applications in functional foods. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2024; 58:103163. [DOI: 10.1016/j.bcab.2024.103163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
|
2
|
Kuo YL, Chou YJ, Hu JY, Ting Y. Pickering emulsion emulsified using novel cellulose nanofibers significantly lowers the lipid release rate and cellular absorption. Food Funct 2024; 15:4399-4408. [PMID: 38563197 DOI: 10.1039/d3fo05219b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
A Pickering emulsion is an emulsion system stabilized by solid particles and represents a promising candidate for emulsifying lipids. Cellulose nanofibers (CNFs) have excellent ability to control the lipid release rate. This study aims to find the optimal formulation for a nanocellulose-stabilized Pickering emulsion that is the most effective in reducing the lipid release rate. The Pickering emulsion was prepared by homogenizing pretreated nanocellulose with medium-chain triglycerides using high-speed and ultrasonic homogenizers. The results show that the Pickering emulsion with 0.709% nanocellulose and 30.6% medium-chain fatty acid content yielded an average particle size of approximately 2.5 μm, which is the most stable and effective in reducing the amount of the lipids released. The nanocellulose Pickering emulsion formulation developed in this study forms a significant foundation for future research and applications regarding the use of nanotechnology and Pickering emulsions to maintain the balance between one's health and the desirable flavor of fat.
Collapse
Affiliation(s)
- Yin-Liang Kuo
- Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City, Taiwan.
| | - Yu-Jou Chou
- Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City, Taiwan.
| | - Jing-Yu Hu
- Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City, Taiwan.
| | - Yuwen Ting
- Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City, Taiwan.
| |
Collapse
|
3
|
Mohammadi F, Dikpati A, Bertrand N, Rudkowska I. Encapsulation of conjugated linoleic acid and ruminant trans fatty acids to study the prevention of metabolic syndrome-a review. Nutr Rev 2024; 82:262-276. [PMID: 37221703 DOI: 10.1093/nutrit/nuad047] [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] [Indexed: 05/25/2023] Open
Abstract
Studies have reported the potential benefits of consuming conjugated linoleic acid (CLA) and ruminant trans fatty acids (R-TFAs) in reducing the risk factors of metabolic syndrome (MetS). In addition, encapsulation of CLA and R-TFAs may improve their oral delivery and further decrease the risk factors of MetS. The objectives of this review were (1) to discuss the advantages of encapsulation; (2) to compare the materials and techniques used for encapsulating CLA and R-TFAs; and (3) to review the effects of encapsulated vs non-encapsulated CLA and R-TFAs on MetS risk factors. Examination of papers citing micro- and nano-encapsulation methods used in food sciences, as well as the effects of encapsulated vs non-encapsulated CLA and R-TFAs, was conducted using the PubMed database. A total of 84 papers were examined; of these, 18 studies were selected that contained information on the effects of encapsulated CLA and R-TFAs. The 18 studies that described encapsulation of CLA or R-TFAs indicated that micro- or nano-encapsulation processes stabilized CLA and prevented oxidation. CLA was mainly encapsulated using carbohydrates or proteins. So far, oil-in-water emulsification followed by spray-drying were the frequently used techniques for encapsulation of CLA. Further, 4 studies investigated the effects of encapsulated CLA on MetS risk factors compared with non-encapsulated CLA. A limited number of studies investigated the encapsulation of R-TFAs. The effects of encapsulated CLA or R-TFAs on the risk factors for MetS remain understudied; thus, additional studies comparing the effects of encapsulated and non-encapsulated CLA or R-TFAs are needed.
Collapse
Affiliation(s)
- Farzad Mohammadi
- Department of Kinesiology, Faculty of Medicine, Université Laval, Québec City, Québec, Canada
- Endocrinology and Nephrology Unit, CHU de Québec-Université Laval Research Center, Québec City, Québec, Canada
| | - Amrita Dikpati
- Endocrinology and Nephrology Unit, CHU de Québec-Université Laval Research Center, Québec City, Québec, Canada
- Faculty of Pharmacy, Pavillon Ferdinand-Vandry, Université Laval, Québec City, Québec, Canada
| | - Nicolas Bertrand
- Endocrinology and Nephrology Unit, CHU de Québec-Université Laval Research Center, Québec City, Québec, Canada
- Faculty of Pharmacy, Pavillon Ferdinand-Vandry, Université Laval, Québec City, Québec, Canada
| | - Iwona Rudkowska
- Department of Kinesiology, Faculty of Medicine, Université Laval, Québec City, Québec, Canada
- Endocrinology and Nephrology Unit, CHU de Québec-Université Laval Research Center, Québec City, Québec, Canada
| |
Collapse
|
4
|
Ye H, Wang B, Xiao D, Li H, Wu D, Wang J, Cheng L, Geng F. Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifier. ULTRASONICS SONOCHEMISTRY 2023; 98:106477. [PMID: 37327687 PMCID: PMC10422104 DOI: 10.1016/j.ultsonch.2023.106477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/29/2023] [Accepted: 06/06/2023] [Indexed: 06/18/2023]
Abstract
In this study, a stable aqueous solution of paprika oleoresin (PO, the natural colorant extracted from the fruit peel of Capsicum annuum L) was constructed. The solubility of PO in an alkline aqueous solution (pH 10.95-11.10) increased rapidly. However, the aqueous solution of PO (pH 12.00) was unstable, obvious stratification was observed, and the color retention rate was only 52.99% after 28 days of storage. Chicken egg yolk low-density lipoprotein (LDL) was added combined with ultrasonic treatment to improve the stability of LDL-PO solution. The method could decrease the turbidity by 17.5 %, reduce the average particle size of the LDL-PO solution (13.9%), and enhance the interaction and combination of LDL and PO. The prepared PO aqueous solution was used in yogurt, egg white gel, fish balls and soymilk, and it could significantly improve the color of products and provided potential health benefits.
Collapse
Affiliation(s)
- Haolong Ye
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Beibei Wang
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Xiao
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Hanmei Li
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Wu
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Lei Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Fang Geng
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| |
Collapse
|
5
|
Han JR, Wang Q, Yi LX, Li P, Gu Q, Xiao H, Zhu BW, Wu HT. Improving the in vitro and in vivo bioavailability of pterostilbene using Yesso scallop gonad protein isolates-epigallocatechin gallate (EGCG) conjugate-based emulsions: effects of carrier oil. Food Funct 2022; 13:9544-9558. [PMID: 35997033 DOI: 10.1039/d2fo01648f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study investigated the influence of carrier oils on the in vitro and in vivo bioavailability of PTE encapsulated in scallop gonad protein isolates (SGPIs)-epigallocatechin gallate (EGCG) conjugate stabilized emulsions. The SGPIs-EGCG stabilized emulsions were subjected to an in vitro simulated digestion, and the resulting corn oil and MCT micelles were used to evaluate the PTE transportation using the Caco-2 cell model. Both emulsions remarkably improved the bioaccessibility of PTE in the micelle phase. Nevertheless, corn oil emulsions increased trans-enterocyte transportation of PTE more efficiently than MCT emulsions. Furthermore, the maximum plasma concentrations of PTE and its metabolites in mice fed with PTE emulsions were prominently higher than those in mice fed with PTE solution, while the in vivo metabolic patterns of PTE in different oil-stabilized emulsions were different. Therefore, SGPIs-EGCG stabilized emulsions could enhance the bioavailability of PTE through controlled release, in which corn oil is more suitable than MCT.
Collapse
Affiliation(s)
- Jia-Run Han
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China. .,Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | - Ling-Xiao Yi
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | - Ping Li
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.
| | - Qing Gu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | - Bei-Wei Zhu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China. .,School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning 116034, China.
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning 116034, China.
| |
Collapse
|
6
|
Lüdtke FL, Stahl MA, Grimaldi R, Cardoso LP, Gigante ML, Ribeiro APB. High oleic sunflower oil and fully hydrogenated soybean oil nanostructured lipid carriers: development and characterization. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
7
|
Wu D, Zhou B, Li J, Wang X, Li B, Liang H. Coordination-driven Metal-polyphenolic Nanoparticles toward Effective Anticancer Therapy. Adv Healthc Mater 2022; 11:e2200559. [PMID: 35642604 DOI: 10.1002/adhm.202200559] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 05/02/2022] [Indexed: 11/06/2022]
Abstract
Stabilization of bioactive components, especially for hydrophobic functional factors, is a promising approach for improving their biological activity. Here, a metal-phenolic coordination chemistry that synthesizes biocompatible and biodegradable thin-film based on tannic acid (TA) and trivalent metal ion (Fe3+ or Al3+ ) is addressed, and the results also demonstrate its use for encapsulating a hydrophobic drug (Nobiletin, NOB) and triggering drug release for cancer treatment both in vitro and in vivo. This assembled system provides drug-loaded nanoparticles (NPs) with small, but uniform, size (∼200 nm). It displays beneficial potential in enhancing colloidal stability and preventing premature drug leakage. Moreover, the metal-phenolic coating is found to possess high cell biocompatibility as a delivery vector for controlled drug delivery, while the final fabricated drug NPs have effective anti-tumor activity by both inducing higher tumor apoptosis and inhibiting tumor metastasis, which is superior to naked drug formulations. Overall, our findings propose an effective and straightforward way for coating hydrophobic drugs employing interfacial adhesion and assembly, which could be a highly promising vehicle for controlled-release biomedical applications for cancer therapy. This article is protected by copyright. All rights reserved.
Collapse
Affiliation(s)
- Di Wu
- College of Food Science and Technology Huazhong Agricultural University Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430 070 China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering Ministry of Education National “111” Center for Cellular Regulation and Molecular Pharmaceutics Hubei Key Laboratory of Industrial Microbiology School of Biological Engineering and Food Hubei University of Technology Wuhan 430068 China
| | - Jing Li
- College of Food Science and Technology Huazhong Agricultural University Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430 070 China
| | - Xinyi Wang
- College of Food Science and Technology Huazhong Agricultural University Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430 070 China
| | - Bin Li
- College of Food Science and Technology Huazhong Agricultural University Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430 070 China
| | - Hongshan Liang
- College of Food Science and Technology Huazhong Agricultural University Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430 070 China
| |
Collapse
|
8
|
Wang S, Liu X, Zhao G, Li Y, Yang L, Zhu L, Liu H. Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil–water interface of emulsion. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110849] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
9
|
Sun G, Liu F, Zhao R, Hu Y, Li B, Liu S, Li Y, Shah BR. Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100217] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
10
|
Zhang M, Pan Y, Dong Q, Tang X, Xin Y, Yin B, Zhu J, Kou X, Ho CT, Huang Q. Development of organogel-based emulsions to enhance the loading and bioaccessibility of 5-demethylnobiletin. Food Res Int 2021; 148:110592. [PMID: 34507737 DOI: 10.1016/j.foodres.2021.110592] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 06/08/2021] [Accepted: 07/05/2021] [Indexed: 10/20/2022]
Abstract
5-Demethylnobiletin (5-DMN), identified in the aged citrus peels, has received increasing attentions due to its outstanding bioactivity among citrus polymethoxyflavones (PMFs). However, the poor water solubility and high crystallinity limit its oral bioavailability. Besides, the solubility of 5-DMN in the oil is very limited, which restricts its loading capacity in emulsions for bioavailability enhancement. In this study, an organogel formulation was developed to improve the solubility of 5-DMN in medium-chain triacylglycerols by 3.5 times higher without crystal formation during 5-day storage at room temperature. Increasing the gelator (i.e., sugar ester) concentration led to the increase of viscosity and a gel-like structure of the organogel. The ternary phase diagram of organogel-based emulsions was explored, and 40% organogel was selected as the oil phase for emulsion preparation. Increasing the concentration of Tween 80 from 0% to 6% decreased the droplet size and viscoelasticity of the emulsions. Two in vitro models, the pH-stat lipolysis model and TNO gastro-intestinal model (TIM-1), were applied to investigate the bioaccessibility of 5-DMN in different delivery systems. Compared with the conventional emulsion and oil suspension, the pH-stat lipolysis demonstrated that the organogel-based emulsion was the most efficient tool to enhance 5-DMN bioacccessibility. Moreover, TIM-1 digestive study indicated that 5-DMN bioaccessibility delivered by organogel-based emulsions was about 3.26-fold higher than that of oil suspension. Our results suggested that the organogel-based emulsion was an effective delivery route to enhance the loading and bioaccessibility of lipophilic compounds of high crystallinity.
Collapse
Affiliation(s)
- Man Zhang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Yijun Pan
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Qiaoru Dong
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Xudong Tang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Yanping Xin
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, Guangdong 529020, China
| | - Baoer Yin
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Jieyu Zhu
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Xingran Kou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
| |
Collapse
|
11
|
Caballero S, Li YO, McClements DJ, Davidov-Pardo G. Encapsulation and delivery of bioactive citrus pomace polyphenols: a review. Crit Rev Food Sci Nutr 2021; 62:8028-8044. [PMID: 33983085 DOI: 10.1080/10408398.2021.1922873] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Citrus pomace consists of the peel, pulp, and membrane tissues remaining after juice expression. Globally, around one million tons of citrus pomace are generated annually, which contains a variety of bioactive constituents that could be used as value-added functional ingredients in foods. However, the polyphenols in citrus pomace are not currently being utilized to their full potential, even though they can be used as nutraceuticals in functional foods and beverages. Citrus phenolics face significant roadblocks to their successful incorporation into these products. In particular, they have poor water solubility, chemical stability, and bioavailability. This review describes the diverse range of colloidal systems that have been developed to encapsulate and deliver citrus phenolics. Examples of the application of these systems for the encapsulation, protection, and delivery of polyphenols from citrus pomace are given. The use of colloidal delivery systems has been shown to improve the stability, dispersibility, and bioaccessibility of encapsulated polyphenols from citrus pomace. The selection of an appropriate delivery system determines the handling, storage, shelf life, encapsulation efficiency, dispersibility, and gastrointestinal fate of the citrus polyphenols. Furthermore, the purity, solubility, and chemical structure of the polyphenols are key factors in delivery system selection.
Collapse
Affiliation(s)
- Sarah Caballero
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, California, USA
| | - Yao Olive Li
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, California, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, California, USA
| |
Collapse
|
12
|
Crystallization of polymethoxyflavones in high internal phase emulsions stabilized using biopolymeric complexes: Implications for microstructure and in vitro digestion properties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
13
|
Zhang M, Zhu S, Yang W, Huang Q, Ho CT. The biological fate and bioefficacy of citrus flavonoids: bioavailability, biotransformation, and delivery systems. Food Funct 2021; 12:3307-3323. [PMID: 33735339 DOI: 10.1039/d0fo03403g] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Citrus fruits are among the most popularly consumed fruits worldwide, including oranges, grapefruits, pomelos and lemons. Citrus flavonoids such as hesperidin, naringin and nobiletin have shown an array of health benefits in cell, animal and clinical studies, including antioxidative, anti-inflammatory, neuroprotective, anticancer, and anti-obesity activities. Citrus flavonoids have limited bioavailability after oral administration, leaving the major part unabsorbed and persisted in the colon. Recent studies have highlighted the important role of the gut microbiota and in vivo biotransformation on the bioactivity of citrus flavonoids. This article discusses the biological fate of citrus flavonoids from the viewpoint of their absorption, distribution, metabolism and excretion in vivo. Many delivery systems have been designed to enhance the oral bioavailability of citrus flavonoids, such as emulsions, self-emulsifying systems, nanoparticles and solid dispersions. The ultimate goal of these delivery systems is to enhance the bioefficacy of citrus flavonoids. Several studies have found that the increased bioavailability leads to enhanced bioefficacy of citrus flavonoids in specific animal models. Regarding the complex dynamics of citrus flavonoids and gut microbiota, the bioavailability-bioactivity relationship is an interesting but under-discussed area. Comprehensively understanding the biological fate and bioefficacy of citrus flavonoids would be helpful to develop functional foods with better health benefits.
Collapse
Affiliation(s)
- Man Zhang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick 08901, New Jersey, USA.
| | | | | | | | | |
Collapse
|
14
|
Hu Y, Liu F, Pang J, McClements DJ, Zhou Z, Li B, Li Y. Biopolymer Additives Enhance Tangeretin Bioavailability in Emulsion-Based Delivery Systems: An In Vitro and In Vivo Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:730-740. [PMID: 33356230 DOI: 10.1021/acs.jafc.0c03635] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The oral bioavailability of tangeretin, a poly(methoxyflavone) found in citrus fruits, is typically very low because of its extremely limited solubility. In this research, tangeretin was encapsulated within whey protein-stabilized emulsions containing ingredients that may alter their behavior under gastrointestinal conditions and enhance the bioavailability of tangeretin after oral administration: cinnamaldehyde (CA), gum arabic (GA), or hydroxypropyl methylcellulose (HPMC). The presence of these ingredients altered the size, aggregation state, and encapsulation efficiency of tangeretin in the emulsions. In vitro studies demonstrated that the bioaccessibility of the encapsulated tangeretin was much higher than that of a crude tangeretin oil suspension. Particularly, the addition of HPMC increased the bioaccessibility of tangeretin from around 36 to 90%. In vivo pharmacokinetics results using rats indicated that tangeretin concentration in the plasma increased from 4- to 20-fold after encapsulation, especially in the presence of HPMC. HPMC also prolonged the release of tangeretin to 22 h. Tangeretin preferentially accumulated within the liver and kidney of the animals. Overall, the knowledge confirmed that structured emulsion-based delivery systems could be used to improve the oral bioavailability of hydrophobic functional ingredients.
Collapse
Affiliation(s)
- Yan Hu
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guizhou 550005, China
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China
| | - Fei Liu
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Junxiao Pang
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guizhou 550005, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Zhiqin Zhou
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China
| | - Bin Li
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| |
Collapse
|
15
|
Zhang R, Belwal T, Li L, Lin X, Xu Y, Luo Z. Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review. Carbohydr Polym 2020; 242:116388. [PMID: 32564856 DOI: 10.1016/j.carbpol.2020.116388] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 04/17/2020] [Accepted: 04/27/2020] [Indexed: 12/17/2022]
Abstract
Many bioactive food ingredients were encapsulated in different forms to improve their stability and bioavailability. Emulsions have showed excellent properties in encapsulation, controlled release, and targeted delivery of bioactives. Polysaccharides are widely available and have different structures with different advantages including non-toxic, easily digested, biocompatible and can keep stable over a wide range of pH and temperatures. In this review, the most common polysaccharides and polysaccharide based complexes as emulsifiers to stabilize emulsions in recent ten years are described. The close relationships between the types and structures of polysaccharides and their emulsifying capacities are discussed. In addition, the absorption and bioavailability of bioactive food components loaded in polysaccharide stabilized emulsions are summarized. The main goal of the review is to emphasize the important roles of polysaccharides in stabilizing emulsions. Moreover, speculations regarded to some issues for the further exploration and possible onward developments of polysaccharides stabilized emulsions are also discussed.
Collapse
Affiliation(s)
- Ruyuan Zhang
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Li Li
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Xingyu Lin
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Yanqun Xu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310058, People's Republic of China.
| |
Collapse
|
16
|
Chou YC, Li S, Ho CT, Pan MH. Preparation and evaluation of self-microemulsifying delivery system containing 5-demethyltangeretin on inhibiting xenograft tumor growth in mice. Int J Pharm 2020; 579:119134. [PMID: 32057886 DOI: 10.1016/j.ijpharm.2020.119134] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 01/16/2020] [Accepted: 02/09/2020] [Indexed: 12/24/2022]
Abstract
5-Demethyltangeretin (5-DTAN), a polymethoxylated flavone found in citrus peels, exhibits highly potent anti-cancer activity. However, 5-DTAN is a hydrophobic compound with poor aqueous solubility, which limits its oral bioavailability and efficacy. In this study, we aimed to develop and characterize an optimal self-microemulsifying delivery system (SMEDS) formulated for 5-DTAN and to assess its anticancer activity in a xenograft model. SMEDS is a lipid-based formulation and typically comprises oil, surfactant, and co-surfactant. The results from our solubility and compatibility test revealed that ethyl oleate and d-limonene were appropriate for use as an oil phases. The optimal formulation comprised ethyl oleate/d-limonene (10%/5%), Cremophor® EL (59.5%), and PEG 400 (25.5%). With this optimal formulation, the mean particle size was 97.1 ± 6.50 nm with the highest 5-DTAN loading (3.01 ± 0.38 mg/mL) determined by photon correlation spectroscopy. The transmission electron microscopy (TEM) morphology of 5-DTAN microemulsion droplets demonstrated a spherical shape and uniform size. Our findings suggest that using 5-DTAN loading SMEDS is an effective approach for inhibiting tumor growth in colon cancer xenograft mice. In summary, this study is the first to successfully demonstrate that oral administration of 5-DTAN-loaded SMEDS serves as a promising nutraceutical for cancer prevention.
Collapse
Affiliation(s)
- Ya-Chun Chou
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Shiming Li
- Hubei Key Laboratory for Processing & Application of Catalytic Materials, College of Chemistry & Chemical Engineering, Huanggang Normal University, Hubei, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Min-Hsiung Pan
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 40402, Taiwan; Department of Health and Nutrition Biotechnology, Asia University, Taichung 41354, Taiwan.
| |
Collapse
|
17
|
Yao M, Li Z, Julian McClements D, Tang Z, Xiao H. Design of nanoemulsion-based delivery systems to enhance intestinal lymphatic transport of lipophilic food bioactives: Influence of oil type. Food Chem 2020; 317:126229. [PMID: 32078989 DOI: 10.1016/j.foodchem.2020.126229] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 01/08/2020] [Accepted: 01/15/2020] [Indexed: 01/07/2023]
Abstract
The impact of nanoemulsions containing triglycerides with different fatty acid chain lengths on the bioavailability of a highly lipophilic bioactive: 5-demethylnobiletin (5-DN) was investigated. 5-DN was encapsulated in nanoemulsions fabricated using either medium-chain triglycerides (MCT) or long-chain triglycerides (LCT). They were then subjected to in vitro digestion, and the resulting mixed micelles was applied to a Caco-2 cell model. Higher 5-DN bioaccessibility was found for the MCT-nanoemulsion (13%) than for the LCT-nanoemulsion (7%). However, only 30% 5-DN in MCT crossed the Caco-2 monolayer and 50% was metabolized, while 60% 5-DN in LCT crossed the monolayer and only 10% was metabolized. More lipid droplets and chylomicrons were also formed for the LCT nanoemulsions, indicating greater 5-DN transported through lymph. Although MCT gave a higher 5-DN bioaccessibility, the final amount of 5-DN absorbed and transported to the lymph was inferior to that of the LCT formulation.
Collapse
Affiliation(s)
- Mingfei Yao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, National Clinical Research Center for Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou 310003, China
| | - Zhengze Li
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | | | - Zhonghai Tang
- School of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; School of Food Science and Technology, Hunan Agricultural University, Changsha, China.
| |
Collapse
|
18
|
Wijaya W, Zheng H, Zheng T, Su S, Patel AR, Van der Meeren P, Huang Q. Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes: A dynamic digestion study via TNO's gastrointestinal model. Curr Res Food Sci 2019; 2:11-19. [PMID: 32914106 PMCID: PMC7473367 DOI: 10.1016/j.crfs.2019.11.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
In this work, the bioaccessibility of polymethoxyflavones (PMFs) loaded in high internal phase emulsions (HIPE, ϕoil = 0.82) stabilized by whey protein isolate (WPI)-low methoxy pectin (LMP) complexes was evaluated using in vitro lipolysis and dynamic in vitro intestinal digestion studies. PMFs loaded HIPE was prepared by using aqueous dispersion of pre-formed biopolymeric complexes (WPI-LMP, 2:1 ratio) as the external phase and medium chain triglycerides oil (containing PMFs extracted from citrus peel) as the dispersed phase. The in vitro lipolysis study revealed that PMFs in HIPE became bioaccessible much higher than PMFs in medium chain triacylglycerols oil (MCT oil). In addition, by simulating the entire human gastrointestinal (GI) tract, the GI model TIM-1 demonstrated a 5- and 2-fold increase in the total bioaccessibility for two major PMFs encapsulated in HIPE, i.e. tangeretin (TAN) and nobiletin (NOB), respectively, as opposed to PMFs in MCT oil. Together these results from the digestion study showed that the incorporation of a high amount of PMFs into the viscoelastic matrix of HIPE could represent an innovative and effective way to design an oral delivery system. Such a system could be used to control and to improve the delivery of lipophilic bioactive compounds within the different compartments of the digestive tract, especially the human upper GI tract.
Collapse
Affiliation(s)
- Wahyu Wijaya
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000, Gent, Belgium
| | - Huijuan Zheng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Ting Zheng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Shiwei Su
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Ashok R Patel
- Guangdong Technion Israel Institute of Technology, 241 Daxue Road, Shantou, 515063, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000, Gent, Belgium
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| |
Collapse
|
19
|
Hu Y, Shu Q, Liu F, Lei L, Li B, Cao Y, Li Y. Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.052] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
20
|
Ning F, Wang X, Zheng H, Zhang K, Bai C, Peng H, Huang Q, Xiong H. Improving the bioaccessibility and in vitro absorption of 5-demethylnobiletin from chenpi by se-enriched peanut protein nanoparticles-stabilized pickering emulsion. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
|
21
|
Liu Q, Chen J, Qin Y, Jiang B, Zhang T. Encapsulation of pterostilbene in nanoemulsions: influence of lipid composition on physical stability, in vitro digestion, bioaccessibility, and Caco-2 cell monolayer permeability. Food Funct 2019; 10:6604-6614. [DOI: 10.1039/c9fo01260e] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Nanoemulsions fabricated using medium chain triglycerides as carrier lipid are more effective for delivering pterostilbene than long chain triglycerides.
Collapse
Affiliation(s)
- Qianyuan Liu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- International Joint Laboratory on Food Safety
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- International Joint Laboratory on Food Safety
| | - Yang Qin
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- International Joint Laboratory on Food Safety
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- International Joint Laboratory on Food Safety
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- International Joint Laboratory on Food Safety
| |
Collapse
|
22
|
Sun G, Lei L, Chen H, Li B, Cao Y, Li Y. Tailoring of structured hydroxypropyl methylcellulose-stabilized emulsions for encapsulation of nobiletin: modification of the oil and aqueous phases. Food Funct 2018; 9:3657-3664. [DOI: 10.1039/c7fo02068f] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
HPMC as emulsifier inhibited the migration of nobiletin crystals. The physical stability and digestion fate of nobiletin depended on the emulsion structure.
Collapse
Affiliation(s)
- Gege Sun
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
| | - Lingling Lei
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
| | - Huanle Chen
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
| | - Bin Li
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
| | - YanPing Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology & Business University (BTBU)
- Beijing
- China
| | - Yan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology & Business University (BTBU)
- Beijing
- China
- College of Food Science and Technology
| |
Collapse
|
23
|
Fabrication of nanoemulsion-filled alginate hydrogel to control the digestion behavior of hydrophobic nobiletin. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.051] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
24
|
Melnikov SM, Popp AK, Miao S, Patel AR, Flendrig LM, Velikov KP. Colloidal emulsion based delivery systems for steroid glycosides. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.11.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
|
25
|
Wang NN, Dong J, Deng YH, Zhu MF, Wen M, Yao ZJ, Lu AP, Wang JB, Cao DS. ADME Properties Evaluation in Drug Discovery: Prediction of Caco-2 Cell Permeability Using a Combination of NSGA-II and Boosting. J Chem Inf Model 2016; 56:763-73. [DOI: 10.1021/acs.jcim.5b00642] [Citation(s) in RCA: 98] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ning-Ning Wang
- School
of Pharmaceutical Sciences, Central South University, Changsha 410013, P. R. China
| | - Jie Dong
- School
of Pharmaceutical Sciences, Central South University, Changsha 410013, P. R. China
| | - Yin-Hua Deng
- School
of Pharmaceutical Sciences, Central South University, Changsha 410013, P. R. China
| | - Min-Feng Zhu
- School
of Mathematics and Statistics, Central South University, Changsha 410083, P. R. China
| | - Ming Wen
- College
of Chemistry and Chemical Engineering, Central South University, Changsha 410083, P. R. China
| | - Zhi-Jiang Yao
- School
of Pharmaceutical Sciences, Central South University, Changsha 410013, P. R. China
- College
of Chemistry and Chemical Engineering, Central South University, Changsha 410083, P. R. China
| | - Ai-Ping Lu
- Institute for Advancing Translational Medicine in Bone & Joint Diseases, School of Chinese Medicine, Hong Kong Baptist University, Hong Kong SAR, P. R. China
| | - Jian-Bing Wang
- College
of Chemistry and Chemical Engineering, Central South University, Changsha 410083, P. R. China
| | - Dong-Sheng Cao
- School
of Pharmaceutical Sciences, Central South University, Changsha 410013, P. R. China
- Institute for Advancing Translational Medicine in Bone & Joint Diseases, School of Chinese Medicine, Hong Kong Baptist University, Hong Kong SAR, P. R. China
| |
Collapse
|
26
|
McClements J, McClements DJ. Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles. Crit Rev Food Sci Nutr 2015; 56:1334-62. [DOI: 10.1080/10408398.2014.970267] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
27
|
Nanoemulsion-based delivery systems for nutraceuticals: Influence of carrier oil type on bioavailability of pterostilbene. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.12.030] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
|
28
|
Chen H, Zhong Q. Thermal and UV stability of β-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and Tween 20 blend. Food Chem 2014; 174:630-6. [PMID: 25529729 DOI: 10.1016/j.foodchem.2014.11.116] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2014] [Revised: 10/28/2014] [Accepted: 11/19/2014] [Indexed: 10/24/2022]
Abstract
Microemulsions are suitable for simultaneous delivery of flavour oils and lipophilic bioactive compounds in transparent beverages. In the present study, the feasibility of delivering β-carotene in microemulsions formulated with peppermint oil and a blend of Tween® 20 and various amounts of sunflower lecithin was investigated. The poorly water- and oil-soluble β-carotene was dissolved in the transparent microemulsions that had particles smaller than 10nm and were stable during ambient storage for 65 d. The inclusion of β-carotene did not change the flow-behaviour and Newtonian viscosity. The degradation of β-carotene in microemulsions during ambient storage, ultraviolet radiation, and thermal treatments at 60 and 80 °C followed first order kinetics and was greatly suppressed when compared to the solution control. The antioxidant potential of peppermint oil and a greater content of lecithin in microemulsions enabled the better protection of β-carotene. The studied microemulsions may find various applications in manufacturing transparent beverages.
Collapse
Affiliation(s)
- Huaiqiong Chen
- Department of Food Science and Technology, The University of Tennessee, Knoxville, United States
| | - Qixin Zhong
- Department of Food Science and Technology, The University of Tennessee, Knoxville, United States.
| |
Collapse
|
29
|
An Y, Yan X, Li B, Li Y. Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2328-3] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
30
|
Abbas S, Bashari M, Akhtar W, Li WW, Zhang X. Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch. ULTRASONICS SONOCHEMISTRY 2014; 21:1265-1274. [PMID: 24439913 DOI: 10.1016/j.ultsonch.2013.12.017] [Citation(s) in RCA: 114] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2013] [Revised: 11/25/2013] [Accepted: 12/17/2013] [Indexed: 06/03/2023]
Abstract
This study reports on the process optimization of ultrasound-assisted, food-grade oil-water nanoemulsions stabilized by modified starches. In this work, effects of major emulsification process variables including applied power in terms of power density and sonication time, and formulation parameters, that is, surfactant type and concentration, bioactive concentration and dispersed-phase volume fraction were investigated on the mean droplet diameter, polydispersity index and charge on the emulsion droplets. Emulsifying properties of octenyl succinic anhydride modified starches, that is, Purity Gum 2000, Hi-Cap 100 and Purity Gum Ultra, and the size stability of corresponding emulsion droplets during the 1 month storage period were also investigated. Results revealed that the smallest and more stable nanoemulsion droplets were obtained when coarse emulsions treated at 40% of applied power (power density: 1.36 W/mL) for 7 min, stabilized by 1.5% (w/v) Purity Gum Ultra. Optimum volume fraction of oil (medium chain triglycerides) and the concentration of bioactive compound (curcumin) dispersed were 0.05 and 6 mg/mL oil, respectively. These results indicated that the ultrasound-assisted emulsification could be successfully used for the preparation of starch-stabilized nanoemulsions at lower temperatures (40-45 °C) and reduced energy consumption.
Collapse
Affiliation(s)
- Shabbar Abbas
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Mohanad Bashari
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Waseem Akhtar
- CAS Key Laboratory for Biomedical Effects of Nanomaterials & Nanosafety, National Center for Nanoscience and Technology (NCNST), 11 Beiyitiao, Zhongguancun, Beijing 100190, China
| | - Wei Wei Li
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| |
Collapse
|
31
|
Oehlke K, Adamiuk M, Behsnilian D, Gräf V, Mayer-Miebach E, Walz E, Greiner R. Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence. Food Funct 2014; 5:1341-59. [DOI: 10.1039/c3fo60067j] [Citation(s) in RCA: 108] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|