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Borah MS, Tiwari A, Sridhar K, Narsaiah K, Nayak PK, Stephen Inbaraj B. Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds. Foods 2023; 12:3823. [PMID: 37893717 PMCID: PMC10606574 DOI: 10.3390/foods12203823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/04/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses. Therefore, waste management and by-product utilization are the most important aspects of the food sector. According to various studies, many bioactive compounds such as phenolics, carotenoids, and proteins can be recovered as feed stock from various industries' by-products and wastes using potential technologies. As a result, current trends are shifting attention to the sustainable valorisation of food sector waste management and by-products utilization. Thus, the circular economy principles have been applied to the field of food science. The aim of the circular economy is to ensure environmental protection and promote economic development while minimizing the environmental impact of food production. All of these aspects of the circular economy, at present, have become a challenging area of research for by-product valorisation as well. Hence, this review aims to highlight the emerging trends in the efficient utilization of food industry waste and by-products by focusing on innovative encapsulation techniques and controlled release mechanisms of bioactive compounds extracted from food industry waste and by-products. This review also aims to suggest future research directions, and addresses regulatory and toxicity considerations, by fostering knowledge dissemination and encouraging eco-friendly approaches within the food industry. This review reveals the role of encapsulation strategies for the effective utilization of bioactive compounds extracted from food industry waste and by-products. However, further research is needed to address regulatory and toxicity considerations of encapsulated bioactive compounds and health-related concerns.
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Affiliation(s)
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar 788011, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Kairam Narsaiah
- Agriculture Engineering Division, Indian Council of Agricultural Research, New Delhi 110012, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
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2
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Lipolytic behavior and bioaccessibility of curcumin nanoemulsions stabilized by rice bran protein hydrolysate. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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3
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Bu G, Zhao C, Wang M, Yu Z, Yang H, Zhu T. The development and properties of nanoemulsions stabilized with glycated soybean protein for carrying β-carotene. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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4
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Zheng Y, Zhang H, Wei X, Fang H, Tian J. Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch. Molecules 2022; 27:6955. [PMID: 36296554 PMCID: PMC9612171 DOI: 10.3390/molecules27206955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/25/2022] [Accepted: 10/06/2022] [Indexed: 11/25/2022] Open
Abstract
The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 ± 0.14% to 89.03 ± 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p > 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.
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Affiliation(s)
- Yuxue Zheng
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Xiaobo Wei
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Food and Healthy Researcher Center, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
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Soy protein-based delivery systems as carriers of trans-resveratrol: bioaccessibility using different in vitro digestion models. Food Res Int 2022; 161:111837. [DOI: 10.1016/j.foodres.2022.111837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 08/14/2022] [Accepted: 08/21/2022] [Indexed: 11/19/2022]
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6
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Iddir M, Vahid F, Merten D, Larondelle Y, Bohn T. Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin - A Review. Mol Nutr Food Res 2022; 66:e2200076. [PMID: 35506751 DOI: 10.1002/mnfr.202200076] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/26/2022] [Indexed: 12/13/2022]
Abstract
While proteins have been widely used to encapsulate, protect, and regulate the release of bioactive food compounds, little is known about the influence of co-consumed proteins on the absorption of lipophilic constituents following digestion, such as vitamins (A, D, E, K), carotenoids, and curcumin. Their bioavailability is often low and very variable, depending on the food matrix and host factors. Some proteins can act as emulsifiers during digestion. Their liberated peptides have amphiphilic properties that can facilitate the absorption of microconstituents, by improving their transition from lipid droplets into mixed micelles. Contrarily, the less well digested proteins could negatively impinge on enzymatic accessibility to the lipid droplets, slowing down their processing into mixed micelles and entrapping apolar food compounds. Interactions with mixed micelles and proteins are also plausible, as shown earlier for drugs. This review focuses on the ability of proteins to act as effective emulsifiers of lipophilic vitamins, carotenoids, and curcumin during digestion. The functional properties of proteins, their chemical interactions with enzymes and food constituents during gastro-intestinal digestion, potentials and limitations for their use as emulsifiers are emphasized and data from human, animal, and in vitro trials are summarized.
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Affiliation(s)
- Mohammed Iddir
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg.,Louvain Institute of Biomolecular Science and Technology, UCLouvain, Louvain-la-Neuve, 1348, Belgium
| | - Farhad Vahid
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg
| | - Diane Merten
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg
| | - Yvan Larondelle
- Louvain Institute of Biomolecular Science and Technology, UCLouvain, Louvain-la-Neuve, 1348, Belgium
| | - Torsten Bohn
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg
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7
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Structural Properties of Egg Yolks Modify In-vitro Lipid Digestion. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09699-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Wong SK, Lawrencia D, Supramaniam J, Goh BH, Manickam S, Wong TW, Pang CH, Tang SY. In vitro Digestion and Swelling Kinetics of Thymoquinone-Loaded Pickering Emulsions Incorporated in Alginate-Chitosan Hydrogel Beads. Front Nutr 2021; 8:752207. [PMID: 34671634 PMCID: PMC8520899 DOI: 10.3389/fnut.2021.752207] [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: 08/02/2021] [Accepted: 09/10/2021] [Indexed: 11/25/2022] Open
Abstract
The present work aimed to investigate the swelling behavior, in vitro digestion, and release of a hydrophobic bioactive compound, thymoquinone (TQ), loaded in Pickering emulsion incorporated in alginate-chitosan hydrogel beads using a simulated gastrointestinal model. In this study, oil-in-water Pickering emulsions of uniform micron droplet sizes were formulated using 20% red palm olein and 0.5% (w/v) cellulose nanocrystals-soy protein isolate (CNC/SPI) complex followed by encapsulation within beads. FT-IR was used to characterize the bonding between the alginate, chitosan, and Pickering emulsion. 2% (w/v) alginate-1% (w/v) chitosan hydrogel beads were found to be spherical with higher stability against structural deformation. The alginate-chitosan beads displayed excellent stability in simulated gastric fluid (SGF) with a low water uptake of ~19%. The hydrogel beads demonstrated a high swelling degree (85%) with a superior water uptake capacity of ~593% during intestinal digestion in simulated intestinal fluid (SIF). After exposure to SIF, the microstructure transformation was observed, causing erosion and degradation of alginate/chitosan wall materials. The release profile of TQ up to 83% was achieved in intestinal digestion, and the release behavior was dominated by diffusion via the bead swelling process. These results provided useful insight into the design of food-grade colloidal delivery systems using protein-polysaccharide complex-stabilized Pickering emulsions incorporated in alginate-chitosan hydrogel beads.
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Affiliation(s)
- See Kiat Wong
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia
| | - Dora Lawrencia
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia
| | - Janarthanan Supramaniam
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia
| | - Bey Hing Goh
- Biofunctional Molecule Exploratory Research Group, School of Pharmacy, Monash University Malaysia, Subang Jaya, Malaysia.,College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, China
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, Brunei
| | - Tin Wui Wong
- Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA, Puncak Alam, Malaysia
| | - Cheng Heng Pang
- Department of Chemical and Environmental Engineering, The University of Nottingham Ningbo China, Ningbo, China.,New Materials Institute, The University of Nottingham Ningbo China, Ningbo, China.,Municipal Key Laboratory of Clean Energy Conversion Technologies, The University of Nottingham Ningbo China, Ningbo, China
| | - Siah Ying Tang
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia.,Advanced Engineering Platform, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia.,Tropical Medicine and Biology Platform, School of Science, Monash University Malaysia, Subang Jaya, Malaysia
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Li C, Zhang R, Ma C, Shang H, McClements DJ, White JC, Xing B. Food-Grade Titanium Dioxide Particles Decreased the Bioaccessibility of Vitamin D 3 in the Simulated Human Gastrointestinal Tract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2855-2863. [PMID: 33625220 DOI: 10.1021/acs.jafc.0c06644] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Food-grade titanium dioxide (E171) particles, as a "whiteness" additive, are often co-ingested with lipid-rich foods. Therefore, we explored the impact of E171 on lipid digestion and vitamin D3 (VD3) bioaccessibility encapsulated within oil-in-water emulsions in a simulated human gastrointestinal tract (GIT) model. VD3 bioaccessibility significantly decreased from 80 to 74% when raising E171 from 0 to 0.5 wt %. The extent of lipid digestion was reduced by E171 addition in a dose-dependent manner. VD3 bioaccessibility was positively correlated with the final amount of free fatty acids (FFAs) produced by lipid digestion (R2 = 0.95), suggesting that the reduction in VD3 bioaccessibility was due to the inhibition of lipid digestion by E171. Further experiments showed that E171 interacted with lipase and calcium ions, thereby interfering with lipid digestion. The findings of this study enhance our understanding toward the potential impact of E171 on the nutritional attributes of foods for human digestion health.
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Affiliation(s)
- Chunyang Li
- Stockbridge School of Agriculture, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Ruojie Zhang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
- David H. Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Chuanxin Ma
- The Connecticut Agricultural Experiment Station, New Haven, Connecticut 06504, United States
| | - Heping Shang
- Stockbridge School of Agriculture, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Jason C White
- The Connecticut Agricultural Experiment Station, New Haven, Connecticut 06504, United States
| | - Baoshan Xing
- Stockbridge School of Agriculture, University of Massachusetts, Amherst, Massachusetts 01003, United States
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10
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Maurya VK, Shakya A, Aggarwal M, Gothandam KM, Bohn T, Pareek S. Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge. Antioxidants (Basel) 2021; 10:426. [PMID: 33802152 PMCID: PMC8001630 DOI: 10.3390/antiox10030426] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/27/2021] [Accepted: 03/01/2021] [Indexed: 01/14/2023] Open
Abstract
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | - Amita Shakya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
| | - Manjeet Aggarwal
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | | | - Torsten Bohn
- Nutrition and Health Research Group, Department of Population Health, Luxembourg Institute of Health, L-1445 Strassen, Luxembourg;
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
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11
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A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.040] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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12
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Yi J, Zhao Y, Bi J, Hou C, Peng J, Guo Y. Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4858-4869. [PMID: 32478412 DOI: 10.1002/jsfa.10546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 05/04/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Carrot carotenoids are typically located in chromoplasts, forming a crystalline substructure. Cell walls and chromoplasts therefore constitute two major physical barriers to the release of carotenoids from the food matrix during digestion. The release of carotenoids from these physical barriers is supposed to be substantially affected by mechanical factors during food processing and oral mastication. Given the implications of this, the effects of four different processing procedures, and various mastication levels, on the carotenoid bioaccessibility of carrot chips were evaluated. RESULTS Restructuring and drying methods substantially affected the carotenoid bioaccessibility of carrot chips. The highest carotenoid bioaccessibility was obtained for the air-dried combined with instant pressure-drop-dried (AD-DIC) restructured chips. Although the fresh carrots possessed the highest carotenoid content, their bioaccessibility was lower than that of the carrot chips. The evolution of the particle sizes of the samples was responsible for the changes in carotenoid bioaccessibility due to oral masitication. The particle size of the fresh carrots decreased with increasing oral masitication, which favored carotenoid bioaccessibilty. However, the restructured chips that combined freeze drying with instant pressure-drop drying (R-FD-DIC) demonstrated the opposite trend, probably caused by the severe aggregation of the sample during digestion, which compromised the effect of mastication on the release of carotenoid. CONCLUSION Data regarding the effects of the drying process and oral mastication digestion behavior on the samples suggested that AD-DIC-dried restructured carrot chips are effective in enhancing carotenoid bioaccessibility, which explains the key factors involved in the release of carotenoids from carrot chips prepared by different processes. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jianyong Yi
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuanyuan Zhao
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jinfeng Bi
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chunhui Hou
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jian Peng
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
- Guangdong Key Laboratory of Agricultural Products Processing, Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Yuxia Guo
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
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13
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Effect of the co-existing and excipient oil on the bioaccessibility of β-carotene loaded oil-free nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105847] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Li Y, Li M, Qi Y, Zheng L, Wu C, Wang Z, Teng F. Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105310] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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15
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Chen L, Yokoyama W, Liang R, Zhong F. Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene nano-emulsions during in vitro gastro-intestinal digestion. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105177] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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16
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Gao W, Jiang Z, Du X, Zhang F, Liu Y, Bai X, Sun G. Impact of Surfactants on Nanoemulsions based on Fractionated Coconut Oil: Emulsification Stability and in vitro Digestion. J Oleo Sci 2020; 69:227-239. [DOI: 10.5650/jos.ess19264] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Wei Gao
- College of Food Science and Engineering, Hainan University
| | - Zefang Jiang
- College of Food Science and Engineering, Hainan University
| | - Xiaojing Du
- College of Food Science and Engineering, Hainan University
| | - Fangfang Zhang
- College of Food Science and Engineering, Hainan University
| | - Yawen Liu
- College of Food Science and Engineering, Hainan University
| | - Xinpeng Bai
- College of Food Science and Engineering, Hainan University
- Tropical Polysaccharide Resources Utilization Engineering Research Center of the Ministry of Education, Hainan University
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17
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Tang CH. Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.012] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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18
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Lin Q, Liang R, Zhong F, Ye A, Singh H. Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.056] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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19
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Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.034] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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20
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Lin Q, Liang R, Ye A, Singh H, Zhong F. Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β -carotene. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.024] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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21
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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]
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22
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Soukoulis C, Bohn T. A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids. Crit Rev Food Sci Nutr 2017; 58:1-36. [DOI: 10.1080/10408398.2014.971353] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Christos Soukoulis
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
| | - Torsten Bohn
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
- Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
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23
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Mun S, Kim J, McClements DJ, Kim YR, Choi Y. Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study. Food Chem 2017; 219:297-303. [DOI: 10.1016/j.foodchem.2016.09.158] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Revised: 09/24/2016] [Accepted: 09/26/2016] [Indexed: 10/20/2022]
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24
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Huang Z, Xu L, Zhu X, Hu J, Peng H, Zeng Z, Xiong H. Stability and Bioaccessibility of Fucoxanthin in Nanoemulsions Prepared from Pinolenic Acid-contained Structured Lipid. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0273] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract:
Fucoxanthin intake has been correlated with the functions of anti-obesity and anti-oxidation, but applications of it in functional food or dietary supplements are still challenging due to its poor water-solubility, chemical instability, and low bioavailability. In this work, to study physicochemical and biological properties of fucoxanthin nanoemulsions, we investigated the influence of emulsion particle diameter on the stability of fucoxanthin during storage time and bioaccessibility in-vitro digestion. The structured lipid that enriched pinolenic acid at sn-2 position was chosen as the oil phase and the fucoxanthin oil-in-water nanoemulsions with droplet diameters of 344, 173, and 98 nm were prepared through a high-pressure microfluidizer. Then fucoxanthin emulsions were stored for 28 days at 4, 37, and 55 °C. Results showed that the physical stabilities of droplets were decreased with increases in the initial size and storage temperature, while the change of fucoxanthin retention indicated that fucoxanthin chemical stability was improved with increasing emulsion particle size. The augmentation of lipolysis and the value of free fatty acids (FFA) released in vitro digestion proved that digestion stability of fucoxanthin emulsion reduced with decreasing initial particle diameter, which was probably attributed to the increased surface area interacting with pancreatic lipase with decreasing droplet size. In addition, the concentrations of fucoxanthin in micelle phase were appreciable increased as droplet size decreased. Therefore, the bioaccessibility of fucoxanthin was improved. These results may benefit the optimization of an emulsion-based delivery system for fucoxanthin in food applications.
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The physical stability and digestibility of β-carotene in oil-in-water sodium caseinate nanoemulsion. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9457-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Lu W, Kelly AL, Maguire P, Zhang H, Stanton C, Miao S. Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8659-8666. [PMID: 27778510 DOI: 10.1021/acs.jafc.6b04136] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In this study, an in vitro Caco-2 cell culture assay was employed to evaluate the correlation between emulsion structure and cellular uptake of encapsulated β-carotene. After 4 h of incubation, an emulsion stabilized with whey protein isolate showed the highest intracellular accumulation of β-carotene (1.06 μg), followed by that stabilized with sodium caseinate (0.60 μg) and Tween 80 (0.20 μg), which are 13-, 7.5-, and 2.5-fold higher than that of free β-carotene (0.08 μg), respectively. Emulsions with small droplet size (239 ± 5 nm) showed a higher cellular uptake of β-carotene (1.56 μg) than emulsiond with large droplet size (489 ± 9 nm) (0.93 μg) (p < 0.01). The results suggested that delivery in an emulsion significantly improved the cellular uptake of β-carotene and thus potentially its bioavailability; uptake was closely correlated with the interfacial composition and droplet size of emulsions. The findings support the potential for achieving optimal controlled and targeted delivery of bioactive nutrients by structuring emulsions.
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Affiliation(s)
- Wei Lu
- Teagasc Food Research Centre , Moorepark, Fermoy, Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork , Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork , Cork, Ireland
| | - Pierce Maguire
- CRANN & School of Physics, Trinity College Dublin , Dublin, Ireland
| | - Hongzhou Zhang
- CRANN & School of Physics, Trinity College Dublin , Dublin, Ireland
| | | | - Song Miao
- Teagasc Food Research Centre , Moorepark, Fermoy, Cork, Ireland
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Reprint of “Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene”. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Self-assembly and β-carotene loading capacity of hydroxyethyl cellulose-graft-linoleic acid nanomicelles. Carbohydr Polym 2016; 145:56-63. [DOI: 10.1016/j.carbpol.2016.03.012] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2015] [Revised: 03/01/2016] [Accepted: 03/06/2016] [Indexed: 02/01/2023]
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Liu F, Tang CH. Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.002] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Influence of carrier oil type, particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.009] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Estiasih T, Ahmadi K, Alifatur Rizqiyah L. MIKROEMULSIFIKASI FRAKSI TIDAK TERSABUNKAN DISTILAT ASAM LEMAK MINYAK SAWIT. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2015. [DOI: 10.6066/jtip.2015.26.2.189] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.020] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Abstract
The physicochemical parameters controlling the transfer of lipophilic micro-constituents from emulsion droplets to mixed micelles (bioaccessibility) are reviewed.
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Affiliation(s)
- Sébastien Marze
- INRA
- UR1268 Biopolymères Interactions Assemblages
- F-44300 Nantes
- France
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Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems. Food Funct 2015; 6:84-97. [DOI: 10.1039/c4fo00725e] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Impact of free fatty acid chain length on vitamin E bioaccessibility: long chain FFAs form mixed micelles that easily accommodate vitamin E, whereas medium chain FFAs do not.
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Affiliation(s)
- Ying Yang
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Eric Andrew Decker
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
- Department of Biochemistry
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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Mun S, Kim YR, McClements DJ. Control of β-carotene bioaccessibility using starch-based filled hydrogels. Food Chem 2014; 173:454-61. [PMID: 25466045 DOI: 10.1016/j.foodchem.2014.10.053] [Citation(s) in RCA: 109] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Revised: 09/30/2014] [Accepted: 10/13/2014] [Indexed: 01/11/2023]
Abstract
β-Carotene was incorporated into three types of delivery system: (i) "emulsions": protein-coated fat droplets dispersed in water; (ii) "hydrogels": rice starch gels; and (iii) "filled hydrogels": protein-coated fat droplets dispersed in rice starch gels. Fat droplets in filled hydrogels were stable in simulated mouth and stomach conditions, but aggregated under small intestinal conditions. Fat droplets in emulsions aggregated under oral, gastric, and intestinal conditions. β-Carotene bioaccessibility was higher when encapsulated in filled hydrogels than in emulsions or hydrogels, which was attributed to increased aggregation stability of the fat droplets leading to a larger exposed lipid surface area. β-Carotene bioaccessibility in starch hydrogels containing no fat was very low (≈1%) due to its crystalline nature and lack of mixed micelles to solubilise it. The information presented may be useful for the design of rice-starch based gel products fortified with lipophilic nutraceuticals.
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Affiliation(s)
- Saehun Mun
- Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Yong-Ro Kim
- Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
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Liu Y, Lei F, Yuan F, Gao Y. Effects of milk proteins on release properties and particle morphology of β-carotene emulsions during in vitro digestion. Food Funct 2014; 5:2940-7. [DOI: 10.1039/c4fo00585f] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Yada RY, Buck N, Canady R, DeMerlis C, Duncan T, Janer G, Juneja L, Lin M, McClements DJ, Noonan G, Oxley J, Sabliov C, Tsytsikova L, Vázquez-Campos S, Yourick J, Zhong Q, Thurmond S. Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract. Compr Rev Food Sci Food Saf 2014; 13:730-744. [DOI: 10.1111/1541-4337.12076] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2014] [Accepted: 03/25/2014] [Indexed: 12/30/2022]
Affiliation(s)
| | - Neil Buck
- on behalf of the ILSI Europe Novel Foods and Nanotechnology Task Force; Brussels Belgium
| | - Richard Canady
- Intl. Life Sciences Inst. Research Foundation; Washington DC USA
| | | | | | | | | | | | | | | | | | | | | | | | - Jeff Yourick
- US Food and Drug Administration; College Park MD USA
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Rao J, Decker EA, Xiao H, McClements DJ. Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3175-3183. [PMID: 23649644 DOI: 10.1002/jsfa.6215] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2012] [Revised: 04/26/2013] [Accepted: 05/03/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Carotenoids, such as β-carotene, are widely used in foods and beverages as natural colorants and nutraceuticals. We investigated the influence of carrier oil composition (ratio of digestible to indigestible oil) on the physical stability, microstructure and bioaccessibility of β-carotene nanoemulsions using a simulated gastrointestinal tract model. RESULTS β-Carotene nanoemulsions (d < 150 nm) were formed by high-pressure homogenization using sucrose monoester and lysolecithin as emulsifiers, and mixtures of corn oil (digestible) and lemon oil (indigestible) as the lipid phase. All of the nanoemulsions underwent extensive droplet aggregation under mouth, stomach and small intestine conditions. The extent of free fatty acid production in the small intestine increased as the amount of digestible oil in the droplets increased. The bioaccessibility of β-carotene also increased with increasing digestible oil content, ranging from ∼5% for the pure lemon oil system to ∼76% for the pure corn oil system. This effect was attributed to the ability of mixed micelles formed from triglyceride digestion products (free fatty acids and monoglycerides) to solubilize β-carotene. CONCLUSIONS This study provides important information for developing effective delivery systems for lipophilic bioactive components in food and beverage applications.
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Affiliation(s)
- Jiajia Rao
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
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Salvia-Trujillo L, Qian C, Martín-Belloso O, McClements D. Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions. Food Chem 2013; 139:878-84. [DOI: 10.1016/j.foodchem.2013.02.024] [Citation(s) in RCA: 170] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Revised: 12/21/2012] [Accepted: 02/12/2013] [Indexed: 11/24/2022]
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McClements DJ. Edible lipid nanoparticles: digestion, absorption, and potential toxicity. Prog Lipid Res 2013; 52:409-23. [PMID: 23664907 DOI: 10.1016/j.plipres.2013.04.008] [Citation(s) in RCA: 112] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2012] [Accepted: 04/29/2013] [Indexed: 01/11/2023]
Abstract
Food-grade nanoemulsions are being increasingly used in the food and beverage industry to encapsulate, protect, and deliver hydrophobic functional components, such as oil-soluble flavors, colors, preservatives, vitamins, and nutraceuticals. These nanoemulsions contain lipid nanoparticles (radius <100 nm) whose physicochemical characteristics (e.g., composition, dimensions, structure, charge, and physical state) can be controlled by selection of appropriate ingredients and fabrication techniques. Nanoemulsions have a number of potential advantages over conventional emulsions for applications within the food industry: higher stability to particle aggregation and gravitational separation; higher optical transparency; and, increased bioavailability of encapsulated components. On the other hand, there are also some risks associated with consumption of lipid nanoparticles that should be considered before they are widely utilized, such as their ability to alter the fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication (e.g., surfactants and organic solvents). This article provides an overview of the current status of the biological fate and potential toxicity of food-grade lipid nanoparticles suitable for utilization within the food and beverage industry.
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Salvia-Trujillo L, Qian C, Martín-Belloso O, McClements DJ. Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions. Food Chem 2013; 141:1472-80. [PMID: 23790941 DOI: 10.1016/j.foodchem.2013.03.050] [Citation(s) in RCA: 411] [Impact Index Per Article: 37.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2012] [Revised: 03/06/2013] [Accepted: 03/14/2013] [Indexed: 11/24/2022]
Abstract
The interest in incorporating carotenoids, such as β-carotene, into foods and beverages is growing due to their potential health benefits. However, the poor water-solubility and low bioavailability of carotenoids is currently a challenge to their incorporation into many foods. The aim of this work was to study the influence of particle size on lipid digestion and β-carotene bioaccessibility using corn oil-in-water emulsions with different initial droplet diameters: large (d43≈23μm); medium (d43≈0.4μm); and small (d43≈0.2μm). There was a progressive increase in the mean particle size of all the emulsions as they passed through a simulated gastrointestinal tract (GIT) consisting of mouth, stomach, and small intestine phases, which was attributed to droplet coalescence, flocculation, and digestion. The electrical charge on all the lipid particles became highly negative after passage through the GIT due to accumulation of anionic bile salts, phospholipids, and free fatty acids at their surfaces. The rate and extent of lipid digestion increased with decreasing mean droplet diameter (small≈medium≫large), which was attributed to the increase in lipid surface area exposed to pancreatic lipase with decreasing droplet size. There was also an appreciable increase in β-carotene bioaccessibility with decreasing droplet diameter (small>medium>large). These results provide useful information for designing emulsion-based delivery systems for carotenoids for food and pharmaceutical uses.
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Affiliation(s)
- L Salvia-Trujillo
- Department of Food Technology, University of Lleida, Lleida 25198, Spain
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Roman MJ, Burri BJ, Singh RP. Release and bioaccessibility of β-carotene from fortified almond butter during in vitro digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9659-9666. [PMID: 22958182 DOI: 10.1021/jf302843w] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The objective of this study was to determine the release and bioaccessibility of β-carotene from fortified almond butter using in vitro digestion models. Two types of fortifiers were investigated: β-carotene oil (oil) and whey protein isolate (WPI)-alginate-chitosan capsules containing β-carotene oil (capsule). Shaking water bath and Human Gastric Simulator (HGS) digestion models assessed the impact of gastric peristalsis on the release of β-carotene. Bioaccessibility of β-carotene was measured as percent recovered from the micelle fraction. There was greater release of β-carotene from oil fortified almond butter in the HGS model (87.1%) due to peristalsis than the shaking water bath model (51.0%). More β-carotene was released from capsule fortified almond butter during intestinal digestion. However, more β-carotene was recovered from the micelle fraction of oil fortified almond butter. These results suggest that a WPI-alginate-chitosan capsule coating may inhibit the bioaccessibility of β-carotene from fortified almond butter.
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Affiliation(s)
- Maxine J Roman
- Department of Food Science and Technology, University of California , One Shields Avenue, Davis, California 95616, USA
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Qian C, Decker EA, Xiao H, McClements DJ. Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility. Food Chem 2012; 135:1440-7. [PMID: 22953878 DOI: 10.1016/j.foodchem.2012.06.047] [Citation(s) in RCA: 367] [Impact Index Per Article: 30.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2012] [Revised: 06/04/2012] [Accepted: 06/12/2012] [Indexed: 01/18/2023]
Abstract
Consumption of carotenoids may reduce the incidences of certain chronic diseases, but their use in foods is currently limited because of their poor water-solubility, low bioavailability and chemical instability. We examined the impact of carrier oil type on the bioaccessibility of β-carotene encapsulated within nanoemulsion-based delivery systems. Oil-in-water nanoemulsions (d<200nm) were formed using a non-ionic surfactant (Tween 20) as emulsifier and long chain triglycerides (LCT), medium chain triglycerides (MCT) or orange oil as carrier oils. The influence of carrier oil type on β-carotene bioaccessibility was established using an in vitro model to simulate the oral, gastric and small intestinal phases of the gastrointestinal tract. The rate and extent of free fatty acid production in the intestine decreased in the order LCT≈MCT≫orange oil; whereas β-carotene bioaccessibility decreased in the order LCT≫MCT>orange oil. The bioaccessibility of β-carotene was negligible (≈0%) in orange oil nanoemulsions because no mixed micelles were formed to solubilise β-carotene, and was relatively low (≈2%) in MCT nanoemulsions because the mixed micelles formed were too small to solubilise β-carotene. In contrast, β-carotene bioaccessibility was relatively high (≈66%) in LCT nanoemulsions. Our results have important implications for the design of effective delivery systems for encapsulation of carotenoids and other lipophilic bioactive components.
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Affiliation(s)
- Cheng Qian
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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McClements DJ, Xiao H. Potential biological fate of ingested nanoemulsions: influence of particle characteristics. Food Funct 2012; 3:202-20. [DOI: 10.1039/c1fo10193e] [Citation(s) in RCA: 229] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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