1
|
Wen C, Lin X, Tang J, Fan M, Liu G, Zhang J, Xu X. New perspective on protein-based microcapsules as delivery vehicles for sensitive substances: A review. Int J Biol Macromol 2024; 270:132449. [PMID: 38777020 DOI: 10.1016/j.ijbiomac.2024.132449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 05/12/2024] [Accepted: 05/15/2024] [Indexed: 05/25/2024]
Abstract
Sensitive substances have attracted wide attention due to their rich functional activities, such as antibiosis activities, antioxidant activities and prevent disease, etc. However, the low stability of sensitive substances limits their bioavailability and functional activities. Protein-based microcapsules can encapsulate sensitive substances to improve their adverse properties due to their good stability, strong emulsifying ability and wide source. Therefore, it is necessary to fully elaborate and summarize protein-based microcapsules to maximize their potential benefits in nutritional interventions. The focus of this review is to highlight the classification of protein-based microcapsules. In addition, the principles, advantages and disadvantages of preparation methods for protein-based microcapsules are summarized. Some novel preparation methods for protein-based microcapsules are also emphasized. Moreover, the mechanism of protein-based microcapsules that release sensitive substances in vitro is elucidated and summarized. Furthermore, the applications of protein-based microcapsules are outlined. Protein-based microcapsules can effectively encapsulate sensitive substances, which improve their bioavailability, and provide protective effects during storage and gastrointestinal digestion. In addition, microcapsules can improve the sensory quality of food and enhance its stability. The performance of protein-based microcapsules for delivering sensitive substances is influenced by factors such as protein type, the ratio between protein ratio and the other wall material, the preparation process, etc. Future research should focus on the new composite protein-based microcapsule delivery system, which can be applied to in vivo research and have synergistic effects and precise nutritional functions. In summary, protein-based microcapsules have broader research prospects in the functional foods and nutrition field.
Collapse
Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xinying Lin
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Jialuo Tang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Meidi Fan
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China.
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China.
| |
Collapse
|
2
|
Vaseghi A, Parchin RA, Chamanie KR, Herb M, Maleki H, Sadeghizadeh M. Encapsulation of propolis extracted with methylal in the chitosan nanoparticles and its antibacterial and cell cytotoxicity studies. BMC Complement Med Ther 2024; 24:165. [PMID: 38641781 PMCID: PMC11027551 DOI: 10.1186/s12906-024-04472-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Accepted: 04/11/2024] [Indexed: 04/21/2024] Open
Abstract
In this study we develop novel type of antibacterial chitosan-propolis NPs to improve theantimicrobial activity against various pathogens. To this aim, we primarily extracted propolis with methylal and ethanol as green solvents and its encapsulation with chitosan NPs. The developed propolis loaded chitosan NPs indicated antimicrobial and anti-biofilm properties against various gram positive and negative. FTIR revealed the successful encapsulation of the propolis extract with Ethanol (PE) and Methylal (PM) into the chitosan nano career matrix. HPLC and GC-MASS also confirmed the presence of flavonoids and phenols compounds of propolis extracted with both solvents. In addition, we confirmed the total phenolic and flavonoid compounds in propolis by calorimetric method of Folin-Ciocalteu and aluminum trichloride complex formation assays, respectively. PE-CH and PM-CH were optimized regarding physicochemical properties such as particle size, zeta potential, and poly dispersity index (PDI) index. DLS and SEM micrographs confirmed a spherical morphology in a range of 360-420 nm with Z potential values of 30-48 mV and PDI of 0.105-0.166 for PE-CH and PM-CH, respectively. The encapsulation efficiency was evaluated using colorimetric analysis, with median values ranging from 90 to 92%. The MIC values within the range of 2 to 230 µg/ml and MBC values between 3 to 346 μg/ml against both gram-positive and negative bacteria. While both PE and PM showed a significant reduction in the number of E. coli, S. aureus, and S. epidermidis, the use of PE-CH and PM-CH led to a statistically significant and greater reduction in number of E. coli, S. aureus, and S. epidermidis strains on the biofilm, pre-formed biofilm and planktonic phases. Besides, the DPPH assay showed significant antioxidant activity for these NPs within the range of 36 to 92%. MTT assay for MHFB-1, HFF, L929, MDF, and MCF-7 cells exhibited statistically significant differences in each other that show the IC50 between 60-160 µg/ml for normal cells and 20 for cancer cells. Finally the present study indicated that both PM and PM-CH greater than PE and PE-CH in which contain high flavonoid and phenolic contents with a high antioxidation potential antioxidant properties, which could be beneficial for cell proliferation and antibiotic and anticancer applications.
Collapse
Affiliation(s)
- Akbar Vaseghi
- Department of Nanobiotechnology, Faculty of Biological Sciences, Tarbiat Modares University, Tehran, Iran
| | - Reza Ashrafi Parchin
- Excir Faravaran Sabalan Company, Ardabil Science and Technology Park, Ardabil, Iran
| | | | - Marc Herb
- Institute for Medical Microbiology, Immunology and Hygiene, Faculty of Medicine, University Hospital Cologne, University of Cologne, Cologne, 50935, Germany
| | - Hajar Maleki
- Department of Chemistry, Institute of Inorganic Chemistry, University of Cologne, Cologne, 50939, Germany
- Center for Molecular Medicine Cologne, CMMC Research Center, Cologne, 50931, Germany
| | - Majid Sadeghizadeh
- Department of Molecular Genetics, Faculty of Biological Sciences, Tarbiat Modares University, Jalal AleAhmad St, Tehran, Iran.
| |
Collapse
|
3
|
González Montiel L, León-López A, García-Ceja A, Franco-Fernández MJ, Pérez-Soto E, Cenobio-Galindo ADJ, Campos-Montiel RG, Aguirre-Álvarez G. Stability, Content of Bioactive Compounds and Antioxidant Activity of Emulsions with Propolis Extracts during Simulated In Vitro Digestion. Foods 2024; 13:779. [PMID: 38472892 DOI: 10.3390/foods13050779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/27/2024] [Accepted: 02/29/2024] [Indexed: 03/14/2024] Open
Abstract
The objective in this work was the evaluation of the stability and content of bioactive compounds (total phenols and total flavonoids) and antioxidant activity of emulsions of ethanolic extracts of propolis obtained by ultrasound, during simulated in vitro digestion. The emulsions prepared with propolis extracts were evaluated on certain properties: their emulsion efficiency, stability (zeta potential, particle size, electrical conductivity), content of bioactive compound (total phenolics and total flavonoids), antioxidant activity and their behavior during simulated in vitro digestion. Based on the total phenol content, an emulsification efficiency of 87.8 ± 1.9% to 97.8 ± 3.8% was obtained. The particle size of the emulsions was 322.5 ± 15.33 nm to 463.9 ± 33.65 nm, with a zeta potential of -31.5 ± 0.66 mV to -28.2 ± 1.0 mV and electrical conductivity of 22.7 ± 1.96 µS/cm to 30.6 ± 0.91 µS/cm. These results indicate good emulsion stability. During simulated in vitro digestion, the content of bioactive compounds (total phenolics, total flavonoids) and antioxidant activity were affected during 77 days of storage at 4 °C. It was concluded that the emulsion process fulfills the function of protecting the bioactive compounds and therefore their biological activity.
Collapse
Affiliation(s)
- Lucio González Montiel
- Instituto de Tecnología de los Alimentos, Universidad de la Cañada, Teotitlán de Flores Magón 68540, Oaxaca, Mexico
| | - Arely León-López
- TecNM Campus Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Puebla 73049, Mexico
| | - Adelfo García-Ceja
- TecNM Campus Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Puebla 73049, Mexico
| | - Melitón Jesús Franco-Fernández
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Elizabeth Pérez-Soto
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Antonio de Jesús Cenobio-Galindo
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Rafael G Campos-Montiel
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Gabriel Aguirre-Álvarez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| |
Collapse
|
4
|
Ghazy MGM, Hanafy NAN. Targeted therapies for breast and lung cancers by using Propolis loaded albumin protein nanoparticles. Int J Biol Macromol 2024; 260:129338. [PMID: 38232870 DOI: 10.1016/j.ijbiomac.2024.129338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 12/29/2023] [Accepted: 01/06/2024] [Indexed: 01/19/2024]
Abstract
BACKGROUND Cancer is a popular disease among many others that can threaten human life. This is not only because of its invasiveness but also because of its resistance and the highly effective cost of its treatments. Propolis is rich in natural bioactive and polyphenolic compounds that have proven their strong effect on cancer cells such as MCF-7 and A549 cell lines. METHODS Propolis extract was immobilized into the bovine serum albumin (BSA) conjugated to folic acid (FA), to increase control of its delivery and to strengthen its cellular uptake. RESULTS The growth of MCF-7 was significantly decreased by propolis extract and BSA-propolis NPs after their incubation for 48 and 72 h by (54 ± 0.01 %, and 45 ± 0.005 %, P ≤ 0.001) and (20 ± 0.01 % and 10 ± 0.005 %, P ≤ 0.0001), respectively. Similarly, there is a significant inhibition in the growth of A549 obtained after their incubation with (propolis extract and albumin-propolis NPs) for 72 h (15 ± 0.03 % and 5 ± 0.01 %, P ≤ 0.00001). Propolis extract and BSA-propolis NPs exhibited a greater effect on protein expression of MCF-7 and A549, showing significant modulation of caspase-3, cyclin D1, and light chain 3 (LC3II). The result was supported by nuclear fragmentations and activation of acidic/neutral autophagosomes in acridine orange/ethidium bromide (AO/EB) and 4',6-diamidino-2-phenylindole (DAPI) nuclear stains. According to this study, the expression of phospho-GSK3β (Ser9) (p < 0.001) increased significantly in MCF-7 and A549 cells after their exposure to propolis extract and BSA-propolis NPs. CONCLUSION Results support the potency application of propolis and its encapsulation as an alternative therapeutic agent for cancer treatments instead of chemotherapies because of its action on multi-signaling pathways.
Collapse
Affiliation(s)
- Mohamed G M Ghazy
- Department of Bee Research, Plant Protection Research Institute Branch of Sakha, Agricultural Research Center, Giza, Egypt
| | - Nemany A N Hanafy
- Group of Bionanotechnology and Molecular Cell Biology, Nanomedicine Department, Institute of Nanoscience and Nanotechnology, Kafrelsheikh University, 33516 Kafrelsheikh, Egypt.
| |
Collapse
|
5
|
Cea-Pavez I, Manteca-Bautista D, Morillo-Gomar A, Quirantes-Piné R, Quiles JL. Influence of the Encapsulating Agent on the Bioaccessibility of Phenolic Compounds from Microencapsulated Propolis Extract during In Vitro Gastrointestinal Digestion. Foods 2024; 13:425. [PMID: 38338558 PMCID: PMC10855809 DOI: 10.3390/foods13030425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/19/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
The aim of this work is to develop different encapsulated propolis ingredients by spray-drying and to evaluate their bioaccessibility using simulated in vitro digestion. To achieve these goals, first, microparticles of a propolis extract with inulin as the coating polymer were prepared under the optimal conditions previously determined. Then, a fraction of inulin was replaced with other encapsulating agents, namely sodium alginate, pectin, and chitosan, to obtain different ingredients with controlled release properties in the gastrointestinal tract. The analysis of the phenolic profile in the propolis extract and microparticles showed 58 compounds tentatively identified, belonging mainly to phenolic acid derivatives and flavonoids. Then, the behavior of the free extract and the formulated microparticles under gastrointestinal conditions was studied through an in vitro gastrointestinal digestion process using the INFOGEST protocol. Digestion of the free extract resulted in the degradation of most compounds, which was minimized in the encapsulated formulations. Thus, all developed microparticles could be promising strategies for improving the stability of this bioactive extract under gastrointestinal conditions, thereby enhancing its beneficial effect.
Collapse
Affiliation(s)
- Inés Cea-Pavez
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain; (I.C.-P.); (D.M.-B.); (A.M.-G.); (J.L.Q.)
| | - David Manteca-Bautista
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain; (I.C.-P.); (D.M.-B.); (A.M.-G.); (J.L.Q.)
| | - Alejandro Morillo-Gomar
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain; (I.C.-P.); (D.M.-B.); (A.M.-G.); (J.L.Q.)
- Faculty of Pharmacy, University of Granada, Cartuja Campus, 18071 Granada, Spain
| | - Rosa Quirantes-Piné
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain; (I.C.-P.); (D.M.-B.); (A.M.-G.); (J.L.Q.)
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain
| | - José L. Quiles
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain; (I.C.-P.); (D.M.-B.); (A.M.-G.); (J.L.Q.)
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
- Research Group on Foods, Nutritional Biochemistry and Health, Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain
| |
Collapse
|
6
|
Sukri N, Putri TTM, Mahani, Nurhadi B. Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2179635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Affiliation(s)
- Nandi Sukri
- Department of Food Industrial Technology, Faculty of Agro-industrial Technology, Bandung, Indonesia
| | | | - Mahani
- Department of Food Industrial Technology, Faculty of Agro-industrial Technology, Bandung, Indonesia
| | - Bambang Nurhadi
- Department of Food Industrial Technology, Faculty of Agro-industrial Technology, Bandung, Indonesia
| |
Collapse
|
7
|
Jansen-Alves C, Martins Fonseca L, Doring Krumreich F, Zavareze EDR. Applications of propolis encapsulation in food products. J Microencapsul 2023; 40:567-586. [PMID: 37867427 DOI: 10.1080/02652048.2023.2274059] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Accepted: 10/16/2023] [Indexed: 10/24/2023]
Abstract
Propolis has beneficial health properties attributed to of phenolic compounds. However, its application is limited. Thus, encapsulation protects the bioactive compounds of propolis from degradation, allowing their release under controlled and specific conditions and increasing their solubility. In addition to protecting flavonoids, encapsulation also minimises the undesirable characteristics of propolis, such as strong odour. We brought attention to the high antioxidant and antimicrobial activities of encapsulated propolis, and its maintained biological activity enables more uses in different areas. Encapsulated propolis can be applied in food products as an ingredient. This review describes recent advances in improving the bioactivity of propolis extracts by using encapsulation techniques, and biopolymer research strategies, focusing on applications in food products. Encapsulated propolis has a promising market perspective due to the industrial and scientific-technological advancement, the increase in the amount of research, the improvement of propolis extraction techniques, and the need of consumers for innovative products.
Collapse
Affiliation(s)
- Cristina Jansen-Alves
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Laura Martins Fonseca
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Elessandra Da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| |
Collapse
|
8
|
Ang SS, Thoo YY, Siow LF. Encapsulation of Hydrophobic Apigenin into Small Unilamellar Liposomes Coated with Chitosan Through Ethanol Injection and Spray Drying. FOOD BIOPROCESS TECH 2023:1-16. [PMID: 37363383 PMCID: PMC10261843 DOI: 10.1007/s11947-023-03140-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 06/02/2023] [Indexed: 06/28/2023]
Abstract
Despite the multiple health benefits, natural flavonoid apigenin has poor aqueous solubility that restricts its delivery in foods. This study investigated the potential of spray-dried chitosan-coated liposomes prepared from scalable methods for the food industry as the delivery carriers for apigenin. Apigenin-loaded small unilamellar liposomes produced from ethanol injection had an encapsulation efficiency of 74.88 ± 5.31%. They were electrostatically stabilised via chitosan coating (0.25% w/v) and spray-dried. Spray-dried chitosan-coated apigenin liposomes (SCAL) exhibited the following powder characteristics: yield 66.62 ± 3.08%, moisture content 4.33 ± 0.56%, water activity 0.2242 ± 0.0548, particle size 10.97 ± 1.55 μm, nearly spherical morphology with wrinkles and dents under microscopic observation. Compared with the unencapsulated apigenin, SCAL demonstrated improved aqueous solubility (10.22 ± 0.18 mg/L), higher antioxidant capacity, and stability against simulated gastrointestinal digestion. The chitosan coating gave a slower in-vitro release of apigenin in SCAL (77.0 ± 6.2%) than that of uncoated apigenin liposomes (94.0 ± 5.3%) at 12 h. The apigenin release kinetics from SCAL could be represented by the Korsmeyer-Peppas model (R2 = 0.971). These findings suggest that SCAL could be a promising delivery system of apigenin for functional food applications.
Collapse
Affiliation(s)
- San-San Ang
- School of Science, Monash University Malaysia, 47500 Subang Jaya, Selangor Malaysia
| | - Yin Yin Thoo
- School of Science, Monash University Malaysia, 47500 Subang Jaya, Selangor Malaysia
| | - Lee Fong Siow
- School of Science, Monash University Malaysia, 47500 Subang Jaya, Selangor Malaysia
| |
Collapse
|
9
|
Díaz-Montes E. Wall Materials for Encapsulating Bioactive Compounds via Spray-Drying: A Review. Polymers (Basel) 2023; 15:2659. [PMID: 37376305 DOI: 10.3390/polym15122659] [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: 03/28/2023] [Revised: 06/06/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and retards the degradation of bioactive compounds by encapsulating them within a wall material. The resulting capsules exhibit diverse characteristics influenced by factors such as operating conditions (e.g., air temperature and feed rate) and the interactions between the bioactive compounds and the wall material. This review aims to compile recent research (within the past 5 years) on spray-drying for bioactive compound encapsulation, emphasizing the significance of wall materials in spray-drying and their impact on encapsulation yield, efficiency, and capsule morphology.
Collapse
Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de Mexico 07340, Mexico
| |
Collapse
|
10
|
Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
Collapse
Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
| |
Collapse
|
11
|
Extraction, Characterization, and Chitosan Microencapsulation of Bioactive Compounds from Cannabis sativa L., Cannabis indica L., and Mitragyna speiosa K. Antioxidants (Basel) 2022; 11:antiox11112103. [PMID: 36358475 PMCID: PMC9686816 DOI: 10.3390/antiox11112103] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 11/17/2022] Open
Abstract
The objective of the research was to investigate the bioactive compounds of herbal plant leaves by microencapsulation technique for future application as a feed additive. In this experiment, three herbal plant leaves, namely Cannabis sativa L., Cannabis indica L., and Mitragyna speiosa K., were comparatively investigated using different methods to extract their bioactive compounds. Two methods were used to extract the bioactive compounds: microwave extraction (water-heating transferred) and maceration extraction (methanol extracted). The results obtained using microwave extraction revealed that the total polyphenolic and flavonoid contents and antioxidant capacity were significantly higher and stronger, respectively, than those produced by the maceration extraction method (p < 0.05). Furthermore, the spray-drying technique was employed to enhance the extracted compounds by encapsulation with chitosan through ionic gelation properties. The physical characteristics of chitosan-encapsulated substrates were examined under a scanning electron microscope (SEM) and were as microparticle size (1.45 to 11.0 µm). The encapsulation efficiency of the bioactive compounds was found to be 99.7, 82.3, and 54.6% for microencapsulated M. speiosa, C. indica, and C. sativa, respectively. Therefore, microwave treatment prior to chitosan encapsulation of leaf extracts resulted in increased recovery of bioactive compound encroachment.
Collapse
|
12
|
Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Huamán-Carrión ML, Ramos-Pacheco BS, Peralta-Guevara DE, De la Cruz G, Martínez-Huamán EL, Arévalo-Quijano JC, Muñoz-Saenz JC, Muñoz-Melgarejo M, Muñoz-Saenz DM, Aroni-Huamán J. Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices. Foods 2022. [PMCID: PMC9602112 DOI: 10.3390/foods11203153] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and characterize nanoencapsulated multi-floral propolis from the agro-ecological region of Apurimac, Peru. For nanoencapsulation, 5% ethanolic extracts propolis with 0.3% gum arabic and 30% maltodextrin were prepared. Then, the mixtures were dried by nano spraying at 120 °C using the smallest nebulizer. The flavonoid content was between 1.81 and 6.66 mg quercetin/g, the phenolic compounds were between 1.76 and 6.13 mg GAE/g, and a high antioxidant capacity was observed. The results of moisture, water activity, bulk density, color, hygroscopicity, solubility, yield, and encapsulation efficiency were typical of the nano spray drying process. The total organic carbon content was around 24%, heterogeneous spherical particles were observed at nanometer level (between 11.1 and 562.6 nm), with different behaviors in colloidal solution, the thermal gravimetric properties were similar in all the encapsulates, the FTIR and EDS analysis confirmed the encapsulation and the X-ray diffraction showed amorphous characteristics in the obtained material; stability and phenolic compound release studies indicated high values of 8.25–12.50 mg GAE/g between 8 and 12 h, the principal component analysis confirmed that the flora, altitude, and climate of the propolis location influenced the content of bioactive compounds, antioxidant capacity, and other properties studied. The nanoencapsulate from the district of Huancaray was the one with the best results, allowing its future use as a natural ingredient in functional foods. Nevertheless, technological, sensory, and economic studies should still be carried out.
Collapse
Affiliation(s)
- Carlos A. Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Correspondence:
| | - David Choque-Quispe
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Mary L. Huamán-Carrión
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Betsy S. Ramos-Pacheco
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Diego E. Peralta-Guevara
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Germán De la Cruz
- Agricultural Science Faculty, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, Peru
| | - Edgar L. Martínez-Huamán
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - José C. Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Jenny C. Muñoz-Saenz
- Department of Human Medicine, Universidad Peruana los Andes, Huancayo 12006, Peru
| | | | - Doris M. Muñoz-Saenz
- Social Sciences and Humanities Faculty, Universidad Nacional Enrique Guzman y Valle, Lima 15011, Peru
| | - Jimmy Aroni-Huamán
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| |
Collapse
|
13
|
Almond gum-sodium caseinate complexes for loading propolis extract: Characterization, antibacterial activity, release, and in-vitro cytotoxicity. Food Chem 2022; 405:134801. [DOI: 10.1016/j.foodchem.2022.134801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 10/13/2022] [Accepted: 10/26/2022] [Indexed: 11/22/2022]
|
14
|
Mora-Gutierrez A, Marquez SA, Attaie R, Núñez de González MT, Jung Y, Woldesenbet S, Moussavi M. Mixed Biopolymer Systems Based on Bovine and Caprine Caseins, Yeast β-Glucan, and Maltodextrin for Microencapsulating Lutein Dispersed in Emulsified Lipid Carriers. Polymers (Basel) 2022; 14:polym14132600. [PMID: 35808646 PMCID: PMC9268938 DOI: 10.3390/polym14132600] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 12/20/2022] Open
Abstract
Lutein is an important antioxidant that quenches free radicals. The stability of lutein and hence compatibility for food fortification is a big challenge to the food industry. Encapsulation can be designed to protect lutein from the adverse environment (air, heat, light, pH). In this study, we determined the impact of mixed biopolymer systems based on bovine and caprine caseins, yeast β-glucan, and maltodextrin as wall systems for microencapsulating lutein dispersed in emulsified lipid carriers by spray drying. The performance of these wall systems at oil/water interfaces is a key factor affecting the encapsulation of lutein. The highest encapsulation efficiency (97.7%) was achieved from the lutein microcapsules prepared with the mixed biopolymer system of caprine αs1-II casein, yeast β-glucan, and maltodextrin. Casein type and storage time affected the stability of lutein. The stability of lutein was the highest (64.57%) in lutein microcapsules prepared with the mixed biopolymer system of caprine αs1-II casein, yeast β-glucan, and maltodextrin, whereas lutein microcapsules prepared with the biopolymer system of bovine casein, yeast β-glucan, and maltodextrin had the lowest (56.01%). The stability of lutein in the lutein microcapsules dramatically decreased during storage time. The antioxidant activity of lutein in the lutein microcapsules was closely associated with the lutein concentration.
Collapse
Affiliation(s)
- Adela Mora-Gutierrez
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
- Correspondence:
| | - Sixto A. Marquez
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA;
| | - Rahmat Attaie
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Maryuri T. Núñez de González
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Yoonsung Jung
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Selamawit Woldesenbet
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Mahta Moussavi
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| |
Collapse
|
15
|
Propolis: Encapsulation and application in the food and pharmaceutical industries. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
16
|
Microencapsulation of Red Banana Peel Extract and Bioaccessibility Assessment by In Vitro Digestion. Processes (Basel) 2022. [DOI: 10.3390/pr10040768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The use of food agricultural wastes as a source of bioactive compounds is an alternative to reduce their environmental impact and generate the possibility of producing value-added products as functional foods. This study aimed to extract and microencapsulate the bioactive compounds from the red banana peel (Musa acuminata Colla AAA “Red”) by spray drying and to evaluate the bioaccessibility of the bioactive compounds by in vitro digestion. The microencapsulation of bioactive compounds was carried out using two wall materials gum arabic (GA) and soy protein isolate (SPI). Microencapsulation using GA and SPI proved to be an effective technique to protect the phenolic compounds, flavonoids and antioxidant capacity of banana peel extract under in vitro digestion conditions. The extract without the encapsulation process suffered a significant (p ≤ 0.05) decrease in bioactive compounds and antioxidant capacity after in vitro digestion. Although microcapsules with SPI held the bioactive compounds for longer in the matrix, no significant difference (p ≤ 0.05) in bioactive compounds retention after in vitro digestion was observed between the microcapsules with GA or SPI. These results indicate that the microcapsules obtained may be used in the food industry as potential ingredients for developing functional foods to promote health benefits.
Collapse
|
17
|
Jaízia dos Santos Alves M, Rodrigues Monteiro A, Ayala Valencia G. Antioxidant nanoparticles based on starch and the phenolic compounds from propolis extract: Production and physicochemical properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202100289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
| | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
| |
Collapse
|
18
|
|
19
|
Pant K, Thakur M, Chopra HK, Nanda V. Encapsulated bee propolis powder: Drying process optimization and physicochemical characterization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112956] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
20
|
Cheng H, Lu C, Xu G, Zhao L, Lu M, Wang Y. Optimization of Spray-Drying Process Parameters to Study Anti-Sticking Effect of Hydroxypropyl Methyl Cellulose-VLV on Corni fructus Extracts. AAPS PharmSciTech 2022; 23:58. [PMID: 35059874 DOI: 10.1208/s12249-022-02215-x] [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: 10/29/2021] [Accepted: 01/07/2022] [Indexed: 11/30/2022] Open
Abstract
To prevent the sticking of Corni fructus extract (CFE) during spray drying, the anti-sticking effects of different excipients were compared. Hydroxypropyl methylcellulose (HPMC)-VLV showed a higher powder yield at a lower dosage (8% of total solids), and a lower solution viscosity, compared with HPMC-E5. Therefore, HPMC-VLV is a more effective excipient for reducing CFE sticking during spray drying. The spray-drying process parameters were optimized by central composite rotatable design/response surface methodology, and spray drying was conducted under the following conditions: Inlet air temperature, 126 °C; atomization pressure, 1.05 bar; pump speed, 7.7 mL/min. Scanning electron microscopy showed that the powder comprised shrunken spherical particles with particle sizes in the range of 2-30 μm. Analysis of dynamic surface tension and chemical elements on the powder surface showed that HPMC-VLV rapidly moved to the droplet surface owing to its surface activity. HPMC covered the droplet surface and reduced surface tension, achieving an anti-sticking effect. In conclusion, HPMC-VLV at a solid content of 8% significantly improved the spray drying and reduced sticking of CFE. The spray-drying process parameters were nonlinearly related to the dry product yield. Graphical Abstract.
Collapse
|
21
|
Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108426] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
22
|
LOPES GA, FIDELIS PC, ALMEIDA BMD, ALMEIDA JJ, IENTZ GDAS, BINDA NS, TEIXEIRA AF, VIEIRA-FILHO SA, CALIGIORNE RB, SAÚDE-GUIMARÃES DA, BRUMANO MHN, FIGUEIREDO SMD. Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.13521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | - Sônia Maria de FIGUEIREDO
- Universidade Federal de Ouro Preto, Brasil; Hospital Santa Casa de Belo Horizonte, Ensino e Pesquisa, Brasil
| |
Collapse
|
23
|
Propolis of stingless bees for the development of novel functional food and nutraceutical ingredients: A systematic scoping review of the experimental evidence. J Funct Foods 2022. [DOI: 10.1016/j.jff.2021.104902] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
|
24
|
Impact of Product Formulation on Spray-Dried Microencapsulated Zinc for Food Fortification. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02721-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
25
|
Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit. Molecules 2021; 26:molecules26216400. [PMID: 34770809 PMCID: PMC8587645 DOI: 10.3390/molecules26216400] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/10/2021] [Accepted: 10/17/2021] [Indexed: 12/18/2022] Open
Abstract
The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.
Collapse
|
26
|
Physico-chemical, Sensory, and Antioxidant Characteristics of Olive Paste Enriched with Microencapsulated Thyme Essential Oil. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02707-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
27
|
Premjit Y, Mitra J. Optimization of Electrospray-Assisted Microencapsulation of Probiotics (Leuconostoc lactis) in Soy Protein Isolate-Oil Particles Using Box-Behnken Experimental Design. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02670-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
28
|
Kyriakoudi A, Spanidi E, Mourtzinos I, Gardikis K. Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications. PLANTS (BASEL, SWITZERLAND) 2021; 10:1238. [PMID: 34207139 PMCID: PMC8234206 DOI: 10.3390/plants10061238] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/10/2021] [Accepted: 06/14/2021] [Indexed: 12/13/2022]
Abstract
Plants constitute a rich source of diverse classes of valuable phytochemicals (e.g., phenolic acids, flavonoids, carotenoids, alkaloids) with proven biological activity (e.g., antioxidant, anti-inflammatory, antimicrobial, etc.). However, factors such as low stability, poor solubility and bioavailability limit their food, cosmetics and pharmaceutical applications. In this regard, a wide range of delivery systems have been developed to increase the stability of plant-derived bioactive compounds upon processing, storage or under gastrointestinal digestion conditions, to enhance their solubility, to mask undesirable flavors as well as to efficiently deliver them to the target tissues where they can exert their biological activity and promote human health. In the present review, the latest advances regarding the design of innovative delivery systems for pure plant bioactive compounds, extracts or essential oils, in order to overcome the above-mentioned challenges, are presented. Moreover, a broad spectrum of applications along with future trends are critically discussed.
Collapse
Affiliation(s)
- Anastasia Kyriakoudi
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.K.); (I.M.)
| | - Eleni Spanidi
- APIVITA SA, Industrial Park, Markopoulo, 19003 Athens, Greece;
| | - Ioannis Mourtzinos
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.K.); (I.M.)
| | | |
Collapse
|
29
|
Cruz EPD, Fonseca LM, Radünz M, Silva FTD, Gandra EA, Zavareze EDR, Borges CD. Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion. J Food Sci 2021; 86:2886-2897. [PMID: 34057206 DOI: 10.1111/1750-3841.15779] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/09/2021] [Accepted: 04/23/2021] [Indexed: 11/26/2022]
Abstract
This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p < 0.05). The free PCE and the ultrafine fibers with 0.5% PCE showed inhibitory effect against S. aureus and the ones with 1.5% PCE showed controlled release of phenolic compounds during the simulation of in vitro digestion. Starch ultrafine fibers showed potential to be applied in food industries due to their capacity of protecting phenolic compounds when submitted to high temperatures or gastrointestinal conditions. Nevertheless, their application depends on the end use of the product. PRACTICAL APPLICATION: The encapsulation of pinhão coat extract (PCE) in ultrafine starch fibers promotes greater preservation of phenolic compounds. Thus, it can be incorporated into different foods that are produced using the ultra-high temperature (UHT) process-at 135-145°C for 5 to 10 s, or some other equivalent time/temperature combination. Another possibility is the incorporation of ultrafine fibers in active packaging: compounds can migrate to food, improving sensory characteristics, increasing shelf life, preventing chemical and microbiological deterioration, and ensuring food safety.
Collapse
Affiliation(s)
- Elder Pacheco da Cruz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.,Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
| | - Laura Martins Fonseca
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Marjana Radünz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Eliezer Avila Gandra
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
| | | | | |
Collapse
|
30
|
Paulo F, Paula V, Estevinho LM, Santos L. Propolis microencapsulation by double emulsion solvent evaporation approach: Comparison of different polymeric matrices and extract to polymer ratio. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.03.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
31
|
Pérez-Soto E, Cenobio-Galindo ADJ, Espino-Manzano SO, Franco-Fernández MJ, Ludeña-Urquizo FE, Jiménez-Alvarado R, Zepeda-Velázquez AP, Campos-Montiel RG. The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese. Molecules 2021; 26:molecules26082170. [PMID: 33918775 PMCID: PMC8069165 DOI: 10.3390/molecules26082170] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to compare the effects of the incorporation of microcapsules or nanoemulsions with Opuntiaoligacantha on the quality of fresh cheese. Three treatments were established: Control, cheese with microcapsules (Micro), and cheese with nanoemulsion (Nano). The parameters evaluated were physicochemical (moisture, ash, fat, proteins, and pH), microbiological (mesophilic aerobic bacteria, mold-yeast, and total coliforms), functional (total phenols, flavonoids, and antioxidant capacity), and texture (hardness, elasticity, cohesion, and chewiness) during storage for 45 days at 4 °C. The results showed that adding microcapsules and nanoemulsion did not affect the physicochemical parameters of the cheese. Total coliforms decreased in all samples from the first days of storage (Control: 4.23 ± 0.12, Micro: 3.27 ± 0.02, and Nano: 2.68 ± 0.08 Log10 CFU), as well as aerobic mesophiles and mold-yeast counts. Regarding the functional properties, an increase in total phenols was observed in all treatments. The texture profile analysis showed that the addition of microcapsules and nanoemulsion influenced hardness (Control: 8.60 ± 1.12, Micro: 1.61 ± 0.31, and Nano: 3.27 ± 0.37 N). The antimicrobial effect was greater when nanoemulsions were added, while adding microcapsules influenced the antioxidant activity more positively.
Collapse
Affiliation(s)
- Elizabeth Pérez-Soto
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
| | - Antonio de Jesús Cenobio-Galindo
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
| | - Salvador Omar Espino-Manzano
- Área Agroindustrial-Alimentaria, Universidad Tecnológica de Xicotepec de Juárez, Av. Universidad Tecnológica No. 1000, Tierra Negra, Xicotepec de Juárez, Puebla C.P. 73080, Mexico;
| | - Melitón Jesús Franco-Fernández
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
| | - Fanny Emma Ludeña-Urquizo
- Facultad de Industria Alimentarias, Universidad Nacional Agraria La Molina, Av. la Molina s/n, La Molina, Lima Apdo 12-056, Peru;
| | - Rubén Jiménez-Alvarado
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
| | - Andrea Paloma Zepeda-Velázquez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
| | - Rafael Germán Campos-Montiel
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
- Correspondence: ; Tel.: +52-771-717-2000 (ext. 2422)
| |
Collapse
|
32
|
Perrechil F, Louzi VC, Alves da Silva Paiva L, Valentin Natal GS, Braga MB. Evaluation of modified starch and rice protein concentrate as wall materials on the microencapsulation of flaxseed oil by freeze-drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110760] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
33
|
Gharibzahedi SMT, Smith B. Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review. Compr Rev Food Sci Food Saf 2021; 20:1250-1279. [PMID: 33506640 DOI: 10.1111/1541-4337.12699] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 10/30/2020] [Accepted: 11/30/2020] [Indexed: 12/21/2022]
Abstract
Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives.
Collapse
Affiliation(s)
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
| |
Collapse
|
34
|
Kurek MA, Pratap-Singh A. Plant-Based (Hemp, Pea and Rice) Protein-Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed ( Cannabis sativa) Oil. Foods 2020; 9:E1707. [PMID: 33233759 PMCID: PMC7699855 DOI: 10.3390/foods9111707] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/13/2020] [Accepted: 11/13/2020] [Indexed: 11/16/2022] Open
Abstract
Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (-1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein-maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.
Collapse
Affiliation(s)
- Marcin Andrzej Kurek
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7012 Trondheim, Norway
| | - Anubhav Pratap-Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| |
Collapse
|
35
|
de Moura SCSR, Schettini GN, Garcia AO, Gallina DA, Alvim ID, Hubinger MD. Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02308-9] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
36
|
Jansen-Alves C, Krumreich FD, Zandoná GP, Gularte MA, Borges CD, Zambiazi RC. Production of Propolis Extract Microparticles with Concentrated Pea Protein for Application in Food. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2246-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
37
|
Jansen-Alves C, Maia DS, Krumreich FD, Crizel-Cardoso MM, Fioravante JB, da Silva WP, Borges CD, Zambiazi RC. Propolis microparticles produced with pea protein: Characterization and evaluation of antioxidant and antimicrobial activities. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|