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Kaur N, Kaur S, Agarwal A, Sabharwal M, Tripathi AD. Amaranthus crop for food security and sustainable food systems. PLANTA 2024; 260:59. [PMID: 39046582 DOI: 10.1007/s00425-024-04490-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Accepted: 07/16/2024] [Indexed: 07/25/2024]
Abstract
MAIN CONCLUSION This review ascertains amaranth grains as a potent crop for food security and sustainable food systems by highlighting its agricultural advantages, health benefits and applications in the food, packaging, and brewing industry. The global population surge and rapidly transitioning climatic conditions necessitate the maximization of nutritional crop yield to mitigate malnutrition resulting from food and nutrition insecurity. The modern agricultural practices adopted to maximize the yield of the conventional staple crops are heavily contingent on the depleting natural resources and are contributing extensively to the contamination of these natural resources. Furthermore, these agricultural practices are also causing detrimental effects on the environment like rising emission of greenhouse gasses and increased water footprints. To address these challenges while ensuring sustainable nutrient-rich crop production, it is imperative to utilize underutilized crops like Amaranthus. Amaranth grains are gluten-free pseudo-cereals that are gaining much prominence owing to their abundance in vital nutrients and bio-active components, potential health benefits, resilience to adverse climatic and soil conditions, minimum agricultural input requirements, potential of generating income for small holder farmers as well as various applications across the sustainable value chain. However, due to the limited awareness of these potential benefits of the amaranth grains among the consumers, researchers, and policymakers, they have remained untapped. This review paper enunciates the nutritional composition and potential health benefits of the grains while briefly discussing their various applications in food and beverage industries and accentuating the need to explore further possibilities of valorizing amaranth grains to maximize their utilization along the value chain.
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Affiliation(s)
- Naman Kaur
- Department of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, Sikandra Road, New Delhi, 110001, India
| | - Simran Kaur
- Independent Consultant (Biotechnologist), New Delhi, India
| | - Aparna Agarwal
- Department of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, Sikandra Road, New Delhi, 110001, India.
| | - Manisha Sabharwal
- Department of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, Sikandra Road, New Delhi, 110001, India
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, UP, 221005, India
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2
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Yu X, Jia Y, Ren F. Multidimensional biological activities of resveratrol and its prospects and challenges in the health field. Front Nutr 2024; 11:1408651. [PMID: 38933889 PMCID: PMC11199730 DOI: 10.3389/fnut.2024.1408651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Accepted: 05/30/2024] [Indexed: 06/28/2024] Open
Abstract
Resveratrol (RES) is a naturally occurring polyphenolic compound. Recent studies have identified multiple potential health benefits of RES, including antioxidant, anti-inflammatory, anti-obesity, anticancer, anti-diabetic, cardiovascular, and neuroprotective properties. The objective of this review is to summarize and analyze the studies on the biological activities of RES in disease prevention and treatment, as well as its metabolism and bioavailability. It also discusses the challenges in its clinical application and future research directions. RES exhibits significant potential in the prevention and treatment of many diseases. The future direction of RES research should focus on improving its bioavailability, conducting more clinical trials to determine its effectiveness in humans, and investigating its mechanism of action. Once these challenges have been overcome, RES is expected to become an effective health intervention.
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Affiliation(s)
| | | | - Feiyue Ren
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, China
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3
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Preetam S, Duhita Mondal D, Mukerjee N, Naser SS, Tabish TA, Thorat N. Revolutionizing Cancer Treatment: The Promising Horizon of Zein Nanosystems. ACS Biomater Sci Eng 2024; 10:1946-1965. [PMID: 38427627 PMCID: PMC11005017 DOI: 10.1021/acsbiomaterials.3c01540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 02/09/2024] [Accepted: 02/12/2024] [Indexed: 03/03/2024]
Abstract
Various nanomaterials have recently become fascinating tools in cancer diagnostic applications because of their multifunctional and inherent molecular characteristics that support efficient diagnosis and image-guided therapy. Zein nanoparticles are a protein derived from maize. It belongs to the class of prolamins possessing a spherical structure with conformational properties similar to those of conventional globular proteins like ribonuclease and insulin. Zein nanoparticles have gained massive interest over the past couple of years owing to their natural hydrophilicity, ease of functionalization, biodegradability, and biocompatibility, thereby improving oral bioavailability, nanoparticle targeting, and prolonged drug administration. Thus, zein nanoparticles are becoming a promising candidate for precision cancer drug delivery. This review highlights the clinical significance of applying zein nanosystems for cancer theragnostic─moreover, the role of zein nanosystems for cancer drug delivery, anticancer agents, and gene therapy. Finally, the difficulties and potential uses of these NPs in cancer treatment and detection are discussed. This review will pave the way for researchers to develop theranostic strategies for precision medicine utilizing zein nanosystems.
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Affiliation(s)
- Subham Preetam
- Department
of Robotics and Mechatronics Engineering, Daegu Gyeongbuk Institute of Science and Technology, Daegu 42988, South Korea
| | - Deb Duhita Mondal
- Department
of Biotechnology, Heritage Institute of
Technology, Kolkata, West Bengal 700107, India
| | - Nobendu Mukerjee
- Centre
for Global Health Research, Saveetha Medical
College and Hospital, Chennai 602105, India
- Department
of Science and Engineering, Novel Global
Community and Educational Foundation, Hebasham 2770, NSW, Australia
| | | | - Tanveer A. Tabish
- Division
of Cardiovascular Medicine, Radcliffe Department of Medicine, University of Oxford, Oxford, OX3 7BN, United Kingdom
| | - Nanasaheb Thorat
- Nuffield
Department of Women’s & Reproductive Health, Medical Science
Division, John Radcliffe Hospital University
of Oxford, Oxford, OX3 9DU, United Kingdom
- Department
of Physics, Bernal Institute and Limerick
Digital Cancer Research Centre (LDCRC), University of Limerick, Castletroy, Limerick V94T9PX, Ireland
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Stahl MA, Lüdtke FL, Grimaldi R, Gigante ML, Ribeiro APB. Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils. Food Res Int 2024; 176:113821. [PMID: 38163721 DOI: 10.1016/j.foodres.2023.113821] [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: 08/27/2023] [Revised: 11/28/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
The use of lipids from conventional oils and fats to produce solid lipid nanoparticles (SLN) attracting interest from the food industry, since due their varying compositions directly affects crystallization behavior, stability, and particle sizes (PS) of SLN. Thus, this study aimed evaluate the potential of fully hydrogenated oils (hardfats) with different hydrocarbon chain lengths to produce SLN using different emulsifiers. For that, fully hydrogenated palm kern (FHPkO), palm (FHPO), soybean (FHSO), microalgae (FHMO) and crambe (FHCO) oils were used. Span 60 (S60), soybean lecithin (SL), and whey protein isolate (WPI) were used as emulsifiers. The physicochemical characteristics and crystallization properties of SLN were evaluated during 60 days. Results indicates that the crystallization properties were more influenced by the hardfat used. SLN formulated with FHPkO was more unstable than the others, and hardfats FHPO, FHSO, FHMO, and FHCO exhibited the appropriate characteristics for use to produce SLN. Concerning emulsifiers, S60- based SLN showed high instability, despite the hardfat used. SL-based and WPI-based SLN formulations, showed a great stability, with crystallinity properties suitable for food incorporation.
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Affiliation(s)
- Marcella Aparecida Stahl
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil.
| | - Fernanda Luisa Lüdtke
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil; CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
| | - Renato Grimaldi
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
| | - Mirna Lúcia Gigante
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
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5
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Silva PM, Gonçalves C, Pastrana LM, Coimbra MA, Vicente AA, Cerqueira MA. Recent advances in oral delivery systems of resveratrol: foreseeing their use in functional foods. Food Funct 2023; 14:10286-10313. [PMID: 37947452 DOI: 10.1039/d3fo03065b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2023]
Abstract
Herein, we review the current state-of-the-art on the use of micro- and nano-delivery systems, a possible solution to some of the drawbacks associated with the incorporation of resveratrol in foods. Specifically, we present an overview of a wide range of micro-nanostructures, namely, lipidic and polymeric, used for the delivery of resveratrol. Also, the gastrointestinal fate of resveratrol-loaded micro-nanostructures, as a critical parameter for their use as functional food, is explored in terms of stability, bioaccessibility, and bioavailability. Different micro-nanostructures are of interest for the development of functional foods given that they can provide different advantages and properties to these foods and even be tailor-made to address specific issues (e.g., controlled or targeted release). Therefore, we discuss a wide range of micro-nanostructures, namely, lipidic and polymeric, used to deliver resveratrol and aimed at the development of functional foods. It has been reported that the use of some production methodologies can be of greater interest than others, for example, emulsification, solvent displacement and electrohydrodynamic processing (EHDP) enable a greater increase in bioaccessibility. Additionally, the use of coatings facilitates further improvements in bioaccessibility, which is likely due to the increased gastric stability of the coated micro-nanostructures. Other properties, such as mucoadhesion, can also help improve bioaccessibility due to the increase in gut retention time. Additionally, cytotoxicity (e.g., biocompatibility, antioxidant, and anti-inflammatory) and possible sensorial impact of resveratrol-loaded micro- and nano-systems in foods are highlighted.
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Affiliation(s)
- Pedro M Silva
- Centre of Biological Engineering (CEB), Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal.
- Associate Laboratory (LABBELS), Braga/Guimarães, Portugal
- International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga, 4715-330 Braga, Portugal.
| | - Catarina Gonçalves
- International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga, 4715-330 Braga, Portugal.
| | - Lorenzo M Pastrana
- International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga, 4715-330 Braga, Portugal.
| | - Manuel A Coimbra
- LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Antonio A Vicente
- Centre of Biological Engineering (CEB), Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal.
- Associate Laboratory (LABBELS), Braga/Guimarães, Portugal
| | - Miguel A Cerqueira
- International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga, 4715-330 Braga, Portugal.
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Reis CA, Gomes A, do Amaral Sobral PJ. Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications-A Review. Foods 2023; 12:3602. [PMID: 37835255 PMCID: PMC10573032 DOI: 10.3390/foods12193602] [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: 09/02/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, active films based on biopolymers loaded with natural active compounds have great potential to be used as food packaging. However, several lipophilic active compounds are difficult to incorporate into aqueous film-forming solutions based on polysaccharides or proteins, and the hydrophilic active compounds require protection against oxidation. One way to incorporate these active compounds into film matrices is to encapsulate them in emulsions, such as microemulsions, nanoemulsions, Pickering emulsions, or double emulsions. However, emulsion characteristics can influence the properties of active films, such as mechanical, barrier, and optical properties. This review addresses the advantages of using emulsions to encapsulate active compounds before their incorporation into biopolymeric matrices, the main characteristics of these emulsions (emulsion type, droplet size, and emulsifier nature), and their influence on active film properties. Furthermore, we review the recent applications of the emulsion-charged active films in food systems.
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Affiliation(s)
- Camily Aparecida Reis
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
| | - Andresa Gomes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
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Lüdtke FL, Grimaldi R, Cardoso LP, Gigante ML, Vicente AA, Ribeiro APB. Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09777-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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8
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Sun C, Wang S, Yang L, Song H. Advances in probiotic encapsulation methods to improve bioactivity. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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9
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Sommonte F, Arduino I, Iacobazzi RM, Tiboni M, Catalano F, Marotta R, Di Francesco M, Casettari L, Decuzzi P, Lopedota AA, Denora N. Microfluidic assembly of "Turtle-Like" shaped solid lipid nanoparticles for lysozyme delivery. Int J Pharm 2023; 631:122479. [PMID: 36509224 DOI: 10.1016/j.ijpharm.2022.122479] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/15/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
After two decades of research in the field of nanomedicine, nanoscale delivery systems for biologicals are becoming clinically relevant tools. Microfluidic-based fabrication processes are replacing conventional techniques based on precipitation, emulsion, and homogenization. Here, the focus is on solid lipid nanoparticles (SLNs) for the encapsulation and delivery of lysozyme (LZ) as a model biologic. A thorough analysis was conducted to compare conventional versus microfluidic-based production techniques, using a 3D-printed device. The efficiency of the microfluidic technique in producing LZ-loaded SLNs (LZ SLNs) was demonstrated: LZ SLNs were found to have a lower size (158.05 ± 4.86 nm vs 180.21 ± 7.46 nm) and higher encapsulation efficacy (70.15 ± 1.65 % vs 53.58 ± 1.13 %) as compared to particles obtained with conventional methods. Cryo-EM studies highlighted a peculiar turtle-like structure on the surface of LZ SLNs. In vitro studies demonstrated that LZ SLNs were suitable to achieve a sustained release over time (7 days). Enzymatic activity of LZ entrapped into SLNs was challenged on Micrococcus lysodeikticus cultures, confirming the stability and potency of the biologic. This systematic analysis demonstrates that microfluidic production of SLNs can be efficiently used for encapsulation and delivery of complex biological molecules.
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Affiliation(s)
- Federica Sommonte
- Department of Pharmacy - Pharmaceutical Sciences, University of Bari Aldo Moro, Orabona St. 4, 70125 Bari, Italy
| | - Ilaria Arduino
- Department of Pharmacy - Pharmaceutical Sciences, University of Bari Aldo Moro, Orabona St. 4, 70125 Bari, Italy
| | - Rosa Maria Iacobazzi
- Department of Pharmacy - Pharmaceutical Sciences, University of Bari Aldo Moro, Orabona St. 4, 70125 Bari, Italy
| | - Mattia Tiboni
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, Piazza del Rinascimento 6, 61029 Urbino, Italy
| | - Federico Catalano
- Electron Microscopy Facility, Fondazione Istituto Italiano di Tecnologia, Morego St. 30, 16163 Genoa, Italy
| | - Roberto Marotta
- Electron Microscopy Facility, Fondazione Istituto Italiano di Tecnologia, Morego St. 30, 16163 Genoa, Italy
| | - Martina Di Francesco
- Laboratory of Nanotechnology for Precision Medicine, Fondazione Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genoa, Italy
| | - Luca Casettari
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, Piazza del Rinascimento 6, 61029 Urbino, Italy
| | - Paolo Decuzzi
- Laboratory of Nanotechnology for Precision Medicine, Fondazione Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genoa, Italy
| | - Angela Assunta Lopedota
- Department of Pharmacy - Pharmaceutical Sciences, University of Bari Aldo Moro, Orabona St. 4, 70125 Bari, Italy
| | - Nunzio Denora
- Department of Pharmacy - Pharmaceutical Sciences, University of Bari Aldo Moro, Orabona St. 4, 70125 Bari, Italy.
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Otchere E, McKay BM, English MM, Aryee ANA. Current trends in nano-delivery systems for functional foods: a systematic review. PeerJ 2023; 11:e14980. [PMID: 36949757 PMCID: PMC10026715 DOI: 10.7717/peerj.14980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Accepted: 02/09/2023] [Indexed: 03/19/2023] Open
Abstract
Background Increased awareness of the relationship between certain components in food beyond basic nutrition and health has generated interest in the production and consumption. Functional foods owe much of their health benefits to the presence of bioactive components. Despite their importance, their poor stability, solubility, and bioavailability may require the use of different strategies including nano-delivery systems (NDS) to sustain delivery and protection during handling, storage, and ingestion. Moreover, increasing consumer trend for non-animal sourced ingredients and interest in sustainable production invigorate the need to evaluate the utility of plant-based NDS. Method In the present study, 129 articles were selected after screening from Google Scholar searches using key terms from current literature. Scope This review provides an overview of current trends in the use of bioactive compounds as health-promoting ingredients in functional foods and the main methods used to stabilize these components. The use of plant proteins as carriers in NDS for bioactive compounds and the merits and challenges of this approach are also explored. Finally, the review discusses the application of protein-based NDS in food product development and highlights challenges and opportunities for future research. Key Findings Plant-based NDS is gaining recognition in food research and industry for their role in improving the shelf life and bioavailability of bioactives. However, concerns about safety and possible toxicity limit their widespread application. Future research efforts that focus on mitigating or enhancing their safety for food applications is warranted.
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Affiliation(s)
- Emmanuel Otchere
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
| | - Brighid M. McKay
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Marcia M. English
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Alberta N. A. Aryee
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
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11
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Comprehensive review of the interfacial behavior of water/oil/surfactant systems using dissipative particle dynamics simulation. Adv Colloid Interface Sci 2022; 309:102774. [PMID: 36152373 DOI: 10.1016/j.cis.2022.102774] [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: 05/29/2022] [Revised: 09/07/2022] [Accepted: 09/10/2022] [Indexed: 11/23/2022]
Abstract
A comprehensive understanding of interfacial behavior in water/oil/surfactant systems is critical to evaluating the performance of emulsions in various industries, specifically in the oil and gas industry. To gain fundamental knowledge regarding this interfacial behavior, atomistic methods, e.g., molecular dynamics (MD) simulation, can be employed; however, MD simulation cannot handle phenomena that require more than a million atoms. The coarse-grained mesoscale methods were introduced to resolve this issue. One of the most effective mesoscale coarse-grained approaches for simulating colloidal systems is dissipative particle dynamics (DPD), which bridges the gap between macroscopic time and length scales and molecular-scale simulation. This work reviews the fundamentals of DPD simulation and its progress on colloids and interface systems, especially surfactant/water/oil mixtures. The effects of temperature, salt content, a water/oil ratio, a shear rate, and a type of surfactant on the interfacial behavior in water/oil/surfactant systems using DPD simulation are evaluated. In addition, the obtained results are also investigated through the lens of the chemistry of surfactants and emulsions. The outcome of this comprehensive review demonstrates the importance of DPD simulation in various processes with a focus on the colloidal and interfacial behavior of surfactants at water-oil interfaces.
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12
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Kaur M, Bains A, Chawla P, Yadav R, Kumar A, Inbaraj BS, Sridhar K, Sharma M. Milk Protein-Based Nanohydrogels: Current Status and Applications. Gels 2022; 8:gels8070432. [PMID: 35877517 PMCID: PMC9320064 DOI: 10.3390/gels8070432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 12/31/2022] Open
Abstract
Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are three-dimensional, cross-linked networks of polymers capable of absorbing large amounts of water and biological fluids without dissolving and have attained great attraction from researchers due to their small size and high efficiency. Gelation is the primary technique used to synthesize milk protein nanohydrogels, whereas the denaturation, aggregation, and gelation of proteins are of specific significance toward assembling novel nanostructures such as nanohydrogels with various possible applications. These are synthesized by either chemical cross-linking achieved through covalent bonds or physical cross-linking via noncovalent bonds. Milk-protein-based gelling systems can play a variety of functions such as in food nutrition and health, food engineering and processing, and food safety. Therefore, this review highlights the method to prepare milk protein nanohydrogel and its diverse applications in the food industry.
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Affiliation(s)
- Manpreet Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar 144020, Punjab, India;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
- Correspondence: (P.C.); or (K.S.); or (M.S.)
| | - Rahul Yadav
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | - Anil Kumar
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | | | - Kandi Sridhar
- UMR1253, Science et Technologie du Lait et de L’œuf, INRAE, L’Institut Agro Rennes-Angers, 65 Rue de Saint Brieuc, F-35042 Rennes, France
- Correspondence: (P.C.); or (K.S.); or (M.S.)
| | - Minaxi Sharma
- Laboratoire de Chimie Verte et Produits Biobasés, Département Agro Bioscience et Chimie, Haute Ecole Provinciale du Hainaut-Condorcet, 11, Rue de la Sucrerie, 7800 Ath, Belgium
- Correspondence: (P.C.); or (K.S.); or (M.S.)
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13
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Silva PM, Prieto C, Andrade CCP, Lagarón JM, Pastrana LM, Coimbra MA, Vicente AA, Cerqueira MA. Hydroxypropyl methylcellulose-based micro- and nanostructures for encapsulation of melanoidins: Effect of electrohydrodynamic processing variables on morphological and physicochemical properties. Int J Biol Macromol 2022; 202:453-467. [PMID: 35031317 DOI: 10.1016/j.ijbiomac.2022.01.019] [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: 10/31/2021] [Revised: 12/17/2021] [Accepted: 01/05/2022] [Indexed: 11/28/2022]
Abstract
Electrohydrodynamic processing (EHDP) allows the use of a wide range of biopolymers and solvents, including food-grade biopolymers and green solvents, for the development of micro- and nanostructures. These structures present a high surface-area-to-volume ratio and different shapes and morphologies. The aim of this work was to design and produce hydroxypropyl methylcellulose (HPMC)-based micro- and nanostructures through EHD processing using green solvents, while exploring the influence of process and solution parameters, and incorporating a bioactive extracted from a food by-product. Low (LMW) and high (HMW) molecular weight HPMC have been used as polymers. The design-of-experiments methodology was used to determine the effects of process parameters (polymer concentration, flow rate, tip-to-collector distance, and voltage) of EHDP on the particle and fibre diameter, aspect ratio, diameter distribution, aspect ratio distribution, and percentage of fibre breakage. Additionally, melanoidins extracted from spent coffee grounds were encapsulated into the HPCM-based structures at a concentration of 2.5 mg melanoidins/mL of the polymer solution. Polymer solutions were characterised regarding their viscosity, surface tension and conductivity, and showed that the incorporation of melanoidins increased the viscosity and conductivity values of the polymer solutions. The developed structures were characterised regarding their thermal properties, crystallinity and morphology before and after melanoidin incorporation and it was observed that melanoidin incorporation did not significantly influence the characteristics of the produced micro- and nanostructures. Based on the results, it is possible to envision the use of the produced micro- and nanostructures in a wide range of applications, both in food and biomedical fields.
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Affiliation(s)
- P M Silva
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal.
| | - C Prieto
- Novel Materials and Nanotechnology Group, IATA-CSIC, 46980 Paterna, Spain
| | - C C P Andrade
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - J M Lagarón
- Novel Materials and Nanotechnology Group, IATA-CSIC, 46980 Paterna, Spain
| | - L M Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
| | - M A Coimbra
- LAQV-REQUIMTE, University of Aveiro, 3810-193 Aveiro, Portugal
| | - A A Vicente
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - M A Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
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14
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Arkaban H, Barani M, Akbarizadeh MR, Pal Singh Chauhan N, Jadoun S, Dehghani Soltani M, Zarrintaj P. Polyacrylic Acid Nanoplatforms: Antimicrobial, Tissue Engineering, and Cancer Theranostic Applications. Polymers (Basel) 2022; 14:polym14061259. [PMID: 35335590 PMCID: PMC8948866 DOI: 10.3390/polym14061259] [Citation(s) in RCA: 68] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/13/2022] [Accepted: 03/16/2022] [Indexed: 02/01/2023] Open
Abstract
Polyacrylic acid (PAA) is a non-toxic, biocompatible, and biodegradable polymer that gained lots of interest in recent years. PAA nano-derivatives can be obtained by chemical modification of carboxyl groups with superior chemical properties in comparison to unmodified PAA. For example, nano-particles produced from PAA derivatives can be used to deliver drugs due to their stability and biocompatibility. PAA and its nanoconjugates could also be regarded as stimuli-responsive platforms that make them ideal for drug delivery and antimicrobial applications. These properties make PAA a good candidate for conventional and novel drug carrier systems. Here, we started with synthesis approaches, structure characteristics, and other architectures of PAA nanoplatforms. Then, different conjugations of PAA/nanostructures and their potential in various fields of nanomedicine such as antimicrobial, anticancer, imaging, biosensor, and tissue engineering were discussed. Finally, biocompatibility and challenges of PAA nanoplatforms were highlighted. This review will provide fundamental knowledge and current information connected to the PAA nanoplatforms and their applications in biological fields for a broad audience of researchers, engineers, and newcomers. In this light, PAA nanoplatforms could have great potential for the research and development of new nano vaccines and nano drugs in the future.
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Affiliation(s)
- Hassan Arkaban
- Department of Chemistry, University of Isfahan, Isfahan 8174673441, Iran;
| | - Mahmood Barani
- Medical Mycology and Bacteriology Research Center, Kerman University of Medical Sciences, Kerman 7616913555, Iran
- Correspondence: (M.B.); (M.R.A.)
| | - Majid Reza Akbarizadeh
- Department of Pediatric, Amir Al Momenin Hospital, Zabol University of Medical Sciences, Zabol 9861663335, Iran
- Correspondence: (M.B.); (M.R.A.)
| | - Narendra Pal Singh Chauhan
- Department of Chemistry, Faculty of Science, Bhupal Nobles’s University, Udaipur 313002, Rajasthan, India;
| | - Sapana Jadoun
- Department of Analytical and Inorganic Chemistry, Faculty of Sciences, University of Concepcion, Edmundo Larenas 129, Concepcion 4070371, Chile;
| | | | - Payam Zarrintaj
- School of Chemical Engineering, Oklahoma State University, 420 Engineering North, Stillwater, OK 74078, USA;
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15
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Chang C, Li J, Su Y, Yang Y. Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3798-3806. [PMID: 34471303 PMCID: PMC8357902 DOI: 10.1007/s13197-020-04840-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/04/2020] [Accepted: 10/08/2020] [Indexed: 06/13/2023]
Abstract
This study, three different procedures were used for preparation of egg white protein (E) and egg white protein fibrous microparticle (EM) complex emulsions, to modify the interfacial and aqueous composition. According to the adding order of EM and E during emulsification, the emulsions were named as type I (EM and E mixed firstly, followed by emulsification), type II (emulsified with EM firstly, followed by the addition of E) and type III (emulsified with EM firstly, followed by the addition of E). The particle size, creaming stability at various salt concentration, elastic module (G'), and lipid oxidation degree were investigated. The results showed that, EM at interface is beneficial for improving salt resistance of the complex emulsions, while E was more effective in terms of preventing oxidation of oil, attributed to the possibility to form continuous elastic interface film. The type III complex emulsion at EM:E ratio of 2:1 showed both improved creaming and oxidation stability, behaving the potential to be used as carrier of lipo-nutrients.
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Affiliation(s)
- Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
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16
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Silva P, Prieto C, Lagarón J, Pastrana L, Coimbra M, Vicente A, Cerqueira M. Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106761] [Citation(s) in RCA: 10] [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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17
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Tackling older adults’ malnutrition through the development of tailored food products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Alfei S, Schito AM, Zuccari G. Nanotechnological Manipulation of Nutraceuticals and Phytochemicals for Healthy Purposes: Established Advantages vs. Still Undefined Risks. Polymers (Basel) 2021; 13:2262. [PMID: 34301020 PMCID: PMC8309409 DOI: 10.3390/polym13142262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/07/2021] [Accepted: 07/08/2021] [Indexed: 12/12/2022] Open
Abstract
Numerous foods, plants, and their bioactive constituents (BACs), named nutraceuticals and phytochemicals by experts, have shown many beneficial effects including antifungal, antiviral, anti-inflammatory, antibacterial, antiulcer, anti-cholesterol, hypoglycemic, immunomodulatory, and antioxidant activities. Producers, consumers, and the market of food- and plant-related compounds are increasingly attracted by health-promoting foods and plants, thus requiring a wider and more fruitful exploitation of the healthy properties of their BACs. The demand for new BACs and for the development of novel functional foods and BACs-based food additives is pressing from various sectors. Unfortunately, low stability, poor water solubility, opsonization, and fast metabolism in vivo hinder the effective exploitation of the potential of BACs. To overcome these issues, researchers have engineered nanomaterials, obtaining food-grade delivery systems, and edible food- and plant-related nanoparticles (NPs) acting as color, flavor, and preservative additives and natural therapeutics. Here, we have reviewed the nanotechnological transformations of several BACs implemented to increase their bioavailability, to mask any unpleasant taste and flavors, to be included as active ingredients in food or food packaging, to improve food appearance, quality, and resistance to deterioration due to storage. The pending issue regarding the possible toxic effect of NPs, whose knowledge is still limited, has also been discussed.
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Affiliation(s)
- Silvana Alfei
- Department of Pharmacy, University of Genoa, Viale Cembrano, 16148 Genoa, Italy;
| | - Anna Maria Schito
- Department of Surgical Sciences and Integrated Diagnostics (DISC), University of Genoa, Viale Benedetto XV 6, I-16132 Genoa, Italy;
| | - Guendalina Zuccari
- Department of Pharmacy, University of Genoa, Viale Cembrano, 16148 Genoa, Italy;
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19
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Fathi M, Ahmadi N, Forouhar A, Hamzeh Atani S. Natural Hydrogels, the Interesting Carriers for Herbal Extracts. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1885436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Nadia Ahmadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Ali Forouhar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Saied Hamzeh Atani
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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20
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Effect of nanoemulsion loading finger citron (Citrus medica L. var. Sarcodactylis) essential oil on human gut microbiota. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104336] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
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21
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Ahmad R, Srivastava S, Ghosh S, Khare SK. Phytochemical delivery through nanocarriers: a review. Colloids Surf B Biointerfaces 2021; 197:111389. [PMID: 33075659 DOI: 10.1016/j.colsurfb.2020.111389] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 07/17/2020] [Accepted: 09/24/2020] [Indexed: 01/18/2023]
Abstract
In recent times, phytochemicals encapsulated or conjugated with nanocarriers for delivery to the specific sites have gained considerable research interest. Phytochemicals are mostly plant secondary metabolites which reported to be beneficial for human health and in disease theraphy. However, these compound are large size and polar nature of these compounds, make it difficult to cross the blood-brain barrier (BBB), endothelial lining of blood vessels, gastrointestinal tract and mucosa. Moreover, they are enzymatically degraded in the gastrointestinal tract. Therefore, encapsulation or conjugation of these compounds with nanocrriers could be an alternate way to enhance their bioefficacy by influencing their gastrointestinal stability, rate of absorption and dispersion. This review presents an overview of nanocarriers alternatives which improves therapeutic value and avoid toxicity, by releasing bioactive compounds specifically at target tissues with enhanced stability and bioavailability. Future investigations may emphasize on deciphering the structural changes in nanocarriers during digestion and absorption, the difference between in-vitro and in-vivo digestion simulations, and impact of nanocarriers on the metabolism of phytochemicals.
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Affiliation(s)
- Razi Ahmad
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, 110016, India
| | - Sukriti Srivastava
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, 110016, India
| | - Shubhrima Ghosh
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, 110016, India
| | - Sunil Kumar Khare
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, 110016, India.
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22
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Azevedo MA, Cerqueira MA, Fuciños P, Silva BFB, Teixeira JA, Pastrana L. Rhamnolipids-based nanostructured lipid carriers: Effect of lipid phase on physicochemical properties and stability. Food Chem 2020; 344:128670. [PMID: 33272755 DOI: 10.1016/j.foodchem.2020.128670] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 11/11/2020] [Accepted: 11/14/2020] [Indexed: 11/29/2022]
Abstract
In this work rhamnolipids were evaluated as surfactants for the production of nanostructured lipid carriers (NLCs). NLCs were produced by melt-emulsification using ultra-homogenisation followed by ultrasonication and different ratios of medium-chain-triglycerides and glycerol monostearate (lipid phase) were tested. NLCs presented sizes and polydispersity index values ranged between 97 and 120 nm and 0.20-0.26, respectively. Transmission electron microscopy observations confirmed the size and the spherical morphology of the NLCs. The thermal analysis and X-ray diffraction showed that the amount of solid lipid (glycerol monostearate) influences the melting, crystallisation and enthalpy of NLCs and their degree of crystallinity. Results showed that NLCs were more stable at 4 °C and the best formulation (1% of water phase, 0.05% of biosurfactant and solid:liquid ratio of 10:90) was stable for 30 days. This work showed the possibility of using rhamnolipids to produce NLCs and represent an important step for the development of lipid-based nanosystems using biosurfactants.
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Affiliation(s)
- Maria A Azevedo
- International Iberian Nanotechnology Laboratory, Av. Mestre Jose Veiga, 4715-330 Braga, Portugal; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Miguel A Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre Jose Veiga, 4715-330 Braga, Portugal.
| | - Pablo Fuciños
- International Iberian Nanotechnology Laboratory, Av. Mestre Jose Veiga, 4715-330 Braga, Portugal
| | - Bruno F B Silva
- International Iberian Nanotechnology Laboratory, Av. Mestre Jose Veiga, 4715-330 Braga, Portugal
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Lorenzo Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre Jose Veiga, 4715-330 Braga, Portugal
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23
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Magri A, Petriccione M, Cerqueira MA, Gutiérrez TJ. Self-assembled lipids for food applications: A review. Adv Colloid Interface Sci 2020; 285:102279. [PMID: 33070103 DOI: 10.1016/j.cis.2020.102279] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 09/23/2020] [Accepted: 09/23/2020] [Indexed: 02/06/2023]
Abstract
Lipids play an important role in human nutrition. Several foodstuffs can be manufactured from the simple, compound and derived lipids. In particular, the use of self-assembled lipids (SLs, e.g. self-assembled L-α-lecithin) has brought great attention for the development of tailored, tuned and targeted colloidal structures loading degradation-sensitive substances with valuable antimicrobial, antioxidant and nutraceutical properties for food applications. For example, polyunsaturated fatty acids (PUFAs) and essential oils can be protected from degradation, thus improving their bioavailability in general terms in consumers. From a nanotechnological point of view, SLs allow the development of advanced and multifaceted architectures, in which each molecule of them are used as building blocks to obtain designed and ordered structures. It is important to note before beginning this review, that simple and compound lipids are the main SLs, while essential fatty acids and derived lipids in general have been considered by many research groups as the bulk loaded substances within several structures from self-assembled carbohydrates, proteins and lipids. However, this review paper is addressed on the analysis of the lipid-lipid self-assembly. Lipids can be self-assembled into various structures (micelles, vesicular systems, lyotropic liquid crystals, oleogels and films) to be used in different food applications: coatings, controlled and sustained release materials, emulsions, functional foods, etc. SLs can be obtained via non-covalent chemical interactions, primarily by hydrogen, hydrophilic and ionic bonding, which are influenced by the conditions of ionic strength, pH, temperature, among others. This manuscript aims to give an analysis of the specific state-of-the-art of SLs for food applications, based primarily on the literature reported in the past five years.
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24
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Araújo JF, Bourbon AI, Simões LS, Vicente AA, Coutinho PJG, Ramos OL. Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants. Food Funct 2020; 11:305-317. [PMID: 31799527 DOI: 10.1039/c9fo01963d] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Whey protein nanostructures can be used as vehicles for the incorporation of nutraceuticals (e.g., antioxidants or vitamins) aimed at the development of functional foods, because nanostructures provide greater protection, stability and controlled release to such nutraceuticals. Fundamental knowledge is required regarding the behaviour of nanostructures when associated with nutraceuticals and their interactions with real food matrices. In this study, a lactoferrin (LF) nanohydrogel was developed to encapsulate curcumin (nutraceutical model) and its behaviour was evaluated in terms of the LF structure and the interaction with curcumin. The release kinetics of curcumin from LF nanohydrogels was also assessed using food simulants with a hydrophilic nature (10% ethanol) and lipophilic nature (50% ethanol). This system was able to encapsulate curcumin at 80 μg mL-1 with an efficiency of ca. 90% and loading capacity of ca. 3%. Through spectroscopic characterisation, it is suggested that LF and curcumin bind via hydrophobic interactions and the average binding distance between LF and curcumin was found to be 1.91 nm. Under refrigerated conditions (4 °C), this system showed stability for up to 35 days, while at room temperature (25 °C) it was shown to be stable for up to 14 days of storage. The LF nanohydrogel presented higher release rates of curcumin in a lipophilic food simulant (stable after ca. 7 h) as compared to a hydrophilic simulant (stable after ca. 4 h). LF nanohydrogels were successfully incorporated into a gelatine matrix and showed no degradation in this process. The behaviour of this system and the curcumin release kinetics in food stimulants make the LF nanohydrogel an interesting system to associate with lipophilic nutraceuticals and to incorporate in refrigerated food products of a hydrophilic nature.
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Affiliation(s)
- João F Araújo
- Escola de Ciências, Campus de Gualtar, 4710-057, Braga, Portugal
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25
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Afonso BS, Azevedo AG, Gonçalves C, Amado IR, Ferreira EC, Pastrana LM, Cerqueira MA. Bio-Based Nanoparticles as a Carrier of β-Carotene: Production, Characterisation and In Vitro Gastrointestinal Digestion. Molecules 2020; 25:E4497. [PMID: 33008004 PMCID: PMC7582681 DOI: 10.3390/molecules25194497] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 09/26/2020] [Accepted: 09/27/2020] [Indexed: 12/12/2022] Open
Abstract
β-carotene loaded bio-based nanoparticles (NPs) were produced by the solvent-displacement method using two polymers: zein and ethylcellulose. The production of NPs was optimised through an experimental design and characterised in terms of average size and polydispersity index. The processing conditions that allowed to obtain NPs (<100 nm) were used for β-carotene encapsulation. Then β-carotene loaded NPs were characterised in terms of zeta potential and encapsulation efficiency. Transmission electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction analysis were performed for further morphological and chemical characterisation. In the end, a static in vitro digestion following the INFOGEST protocol was performed and the bioaccessibility of β-carotene encapsulated in both NPs was determined. Results show that the best conditions for a size-controlled production with a narrow size distribution are lower polymer concentrations and higher antisolvent concentrations. The encapsulation of β-carotene in ethylcellulose NPs resulted in nanoparticles with a mean average size of 60 ± 9 nm and encapsulation efficiency of 74 ± 2%. β-carotene loaded zein-based NPs resulted in a mean size of 83 ± 8 nm and encapsulation efficiency of 93 ± 4%. Results obtained from the in vitro digestion showed that β-carotene bioaccessibility when encapsulated in zein NPs is 37 ± 1%, which is higher than the value of 8.3 ± 0.1% obtained for the ethylcellulose NPs.
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Affiliation(s)
- Beatriz S. Afonso
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (B.S.A.); (E.C.F.)
| | - Ana G. Azevedo
- INL—International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal; (A.G.A.); (C.G.); (I.R.A.); (L.M.P.)
| | - Catarina Gonçalves
- INL—International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal; (A.G.A.); (C.G.); (I.R.A.); (L.M.P.)
| | - Isabel R. Amado
- INL—International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal; (A.G.A.); (C.G.); (I.R.A.); (L.M.P.)
| | - Eugénio C. Ferreira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (B.S.A.); (E.C.F.)
| | - Lorenzo M. Pastrana
- INL—International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal; (A.G.A.); (C.G.); (I.R.A.); (L.M.P.)
| | - Miguel A. Cerqueira
- INL—International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal; (A.G.A.); (C.G.); (I.R.A.); (L.M.P.)
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de Souza Queirós M, Viriato RLS, Vega DA, Ribeiro APB, Gigante ML. Milk fat nanoemulsions stabilized by dairy proteins. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3295-3304. [PMID: 32728278 PMCID: PMC7374681 DOI: 10.1007/s13197-020-04362-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/29/2020] [Accepted: 03/18/2020] [Indexed: 10/24/2022]
Abstract
Droplet size, polydispersity, physical and polymorphic stability of milk fat nanoemulsions produced by hot high-pressure homogenization and stabilized by whey protein isolate (WPI pH 4.0 or 7.0) or sodium caseinate (NaCas pH 7.0) were evaluated for 60 days of storage at 25 °C. Smaller droplets were observed for the NaCas pH 7.0 nanoemulsion, which also showed a lower polydispersity index, resulting in a stable emulsified system for 60 days. On the other hand, the nanoemulsion with bigger droplet size (WPI pH 4.0) showed reduced stability, probably due to the pH near the isoelectric point of the whey proteins. The nanostructured milk fat exhibited the same melting behavior as the bulk milk fat, with a balance between liquid and crystallized fat, and crystals in polymorphic form β'. This could be an advantage concerning the application of the system for delivery of bioactive compounds and improvement of the sensory properties of fat-based food. In summary, nanoemulsions stabilized by NaCas (pH 7.0) showed higher kinetic stability over the storage time, which from a technological application point of view is a very important factor in the food industry.
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Affiliation(s)
- Mayara de Souza Queirós
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Rodolfo Lázaro Soares Viriato
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Daniela Almeida Vega
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Mirna Lúcia Gigante
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
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27
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Rodrigues RM, Ramos PE, Cerqueira M, Teixeira JA, Vicente AA, Pastrana LM, Pereira RN, Cerqueira MA. Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation. Food Chem 2020; 314:126157. [DOI: 10.1016/j.foodchem.2019.126157] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 11/18/2019] [Accepted: 12/31/2019] [Indexed: 12/30/2022]
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28
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Simões LS, Abrunhosa L, Vicente AA, Ramos OL. Suitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compounds. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105492] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Mitsou E, Pletsa V, Sotiroudis GT, Panine P, Zoumpanioti M, Xenakis A. Development of a microemulsion for encapsulation and delivery of gallic acid. The role of chitosan. Colloids Surf B Biointerfaces 2020; 190:110974. [PMID: 32208193 DOI: 10.1016/j.colsurfb.2020.110974] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/04/2020] [Accepted: 03/12/2020] [Indexed: 02/04/2023]
Abstract
A novel water-in-oil (W/O) microemulsion based on natural oils, namely extra virgin olive oil (EVOO) and sunflower oil (SO), in the presence of non-ionic surfactants was successfully formulated. The novel microemulsion was used as a carrier for gallic acid (GA) to assure its protection and efficacy upon nasal administration. The work presents evidence that this microemulsion can be used as a nasal formulation for the delivery of polar antioxidants, especially, after incorporation of chitosan (CH) in its aqueous phase. The structure of the system was studied by Small Angle X-ray Scattering (SAXS), Dynamic Light Scattering (DLS) and Electron Paramagnetic Resonance (EPR) spectroscopy techniques. By the addition of CH, the diameter of the microemulsion remained unaltered at 47 nm whereas after the incorporation of GA, micelles with 51 nm diameter were detected. The dynamic properties of the surfactant monolayer were affected by both the incorporation of CH and GA. Moreover, the antioxidant activity of the latter remained unaltered (99 %). RPMI 2650 cell line was used as the in vitro model for cell viability and for GA nasal epithelial transport studies after microemulsion administration. The results suggested that the nasal epithelial permeation of GA was enhanced, 3 h post administration, by the presence of 0.2 % v/v microemulsion in the culture medium. However, the concentration of the transported antioxidant in the presence of CH was higher indicating the polymer's effect on the transport of the GA. The study revealed that nasal administration of hydrophilic antioxidants could be used as an alternative route besides oral administration.
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Affiliation(s)
- Evgenia Mitsou
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vassileos Constantinou Ave., 11635, Athens, Greece
| | - Vasiliki Pletsa
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vassileos Constantinou Ave., 11635, Athens, Greece
| | - George T Sotiroudis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vassileos Constantinou Ave., 11635, Athens, Greece
| | - Pierre Panine
- Xenocs SA, 1-3 allée du Nanomètre, 38000, Grenoble, France
| | - Maria Zoumpanioti
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vassileos Constantinou Ave., 11635, Athens, Greece
| | - Aristotelis Xenakis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vassileos Constantinou Ave., 11635, Athens, Greece.
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Development and Characterization of Lipid-Based Nanosystems: Effect of Interfacial Composition on Nanoemulsion Behavior. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02372-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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31
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Fasolin L, Pereira R, Pinheiro A, Martins J, Andrade C, Ramos O, Vicente A. Emergent food proteins – Towards sustainability, health and innovation. Food Res Int 2019; 125:108586. [DOI: 10.1016/j.foodres.2019.108586] [Citation(s) in RCA: 82] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 07/22/2019] [Accepted: 07/26/2019] [Indexed: 01/01/2023]
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Santos VDS, Braz BB, Silva AÁ, Cardoso LP, Ribeiro APB, Santana MHA. Nanostructured lipid carriers loaded with free phytosterols for food applications. Food Chem 2019; 298:125053. [DOI: 10.1016/j.foodchem.2019.125053] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 05/28/2019] [Accepted: 06/21/2019] [Indexed: 12/21/2022]
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Koshani R, Jafari SM. Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients. Adv Colloid Interface Sci 2019; 270:123-146. [PMID: 31226521 DOI: 10.1016/j.cis.2019.06.005] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 05/09/2019] [Accepted: 06/09/2019] [Indexed: 12/30/2022]
Abstract
Developing green and facile approaches to produce nanostructures suitable for bioactives, nanoencapsulation faces some challenges in the nutraceutical and food bioactive industries due to potential risks arising from nanomaterials fabrication and consumption. High-intensity ultrasound is an effective technology to generate different bio-based structures in sub-micron or nanometer scale. This technique owing to some intrinsic advantages such as safety, straightforward operation, energy efficiency, and scale-up potential, as well as, ability to control over size and morpHology has stood out among various nanosynthetic routes. Ultrasonically-provided energy is mainly transferred to the droplets and particles via acoustic cavitation (which is formation, growth, and implosive collapse of bubbles in solvent). This review provides an outlook on the fundamentals of ultrasonication and some applicable setups in nanoencapsulation. Different kinds of nanostructures based on surfactants, lipids, proteins and carbohydrates formed by sonication, along with their advantages and disadvantages are assessed from the viewpoint of stability, particle size, and process impacts on some functionalities. The gastrointestinal fate and safety issues of ultrasonically prepared nanostructures are also discussed. Sonication, itself or in combination with other encapsulation approaches, alongside biopolymers generate nano-engineered carriers with enough stability, small particle sizes, and a low polydispersity. The nano-sized systems improve techno-functional activities of encapsulated bioactive agents including stability, solubility, dissolution, availability, controlled and targeted release profile in vitro and in vivo plus other bioactive properties such as antioxidant and antimicrobial capacities. Ultrasonically prepared nanocarriers show a great potential in fortifying food products with desired bioactive components, especially for the industrial applications.
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Affiliation(s)
- Roya Koshani
- Department of Chemistry, Quebec Centre for Advanced Materials, Pulp and Paper Research Centre, McGill University, Montreìal, Queìbec H3A 0B8, Canada; Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
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34
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Li ZH, Cai M, Yang K, Sun PL. Kinetic study of d-limonene release from finger citron essential oil loaded nanoemulsions during simulated digestion in vitro. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.056] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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35
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Cerqueira MÂ, Pastrana LM. Does the Future of Food Pass by Using Nanotechnologies? FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2019. [DOI: 10.3389/fsufs.2019.00016] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
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36
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Silva HD, Beldíková E, Poejo J, Abrunhosa L, Serra AT, Duarte CM, Brányik T, Cerqueira MA, Pinheiro AC, Vicente AA. Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.007] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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da Silva Santos V, Badan Ribeiro AP, Andrade Santana MH. Solid lipid nanoparticles as carriers for lipophilic compounds for applications in foods. Food Res Int 2019; 122:610-626. [PMID: 31229120 DOI: 10.1016/j.foodres.2019.01.032] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 01/03/2019] [Accepted: 01/14/2019] [Indexed: 11/30/2022]
Abstract
Nanotechnology is a new subject of interest in the field of food industry. Therefore, scientific and technological studies have been intensified in the last 10 years because of the promising results associated with the potential application of functional properties in food products, such as physical and chemical stability, protection and controlled release of bioactive compounds, and facilitated solubility of lipophilic compounds. Lipids have been used as raw material for the preparation of nanostructures, mainly owing to the solubilization capacity of lipophilic bioactive compounds, as well as because of the advantage of potentially using natural ingredients for production on an industrial scale. Thus, in this review, we describe the information reported in scientific literature on the chemical, physical, and structural properties of lipids used in the preparation of solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs). We reviewed the production methods; structural lipid components; emulsifying systems; bioactive lipophilic compounds; and the physical, thermal, and oxidative properties of SLN and NLC. In addition, important methods for characterizing these systems with regard to particle size, polydispersity index, zeta potential, morphology, crystallization behavior, and polymorphism are discussed with examples, in order to support studies that consider physical stability during processing and storage. Furthermore, studies on the applications of SLNs and NLCs in foods are only found for model systems, justifying the compilation of a series of studies on the potential applications to encourage future works. In addition, we have described the aspects still under discussion, related to the possible risks and regulatory aspects of nanotechnology in food.
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Affiliation(s)
- Valeria da Silva Santos
- Department of Biotechnological Processes, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Maria Helena Andrade Santana
- Department of Biotechnological Processes, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
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Vorob’ev MM, Khomenkov VS, Sinitsyna OV, Levinskaya OA, Kitaeva DK, Kalistratova AV, Oshchepkov MS, Kovalenko LV, Kochetkov KA. Encapsulation of chlorine-containing carbamates in polypeptide nanoparticles prepared by enzymatic hydrolysis of casein. Russ Chem Bull 2018. [DOI: 10.1007/s11172-018-2248-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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39
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González-Fuentes J, Selva J, Moya C, Castro-Vázquez L, Lozano MV, Marcos P, Plaza-Oliver M, Rodríguez-Robledo V, Santander-Ortega MJ, Villaseca-González N, Arroyo-Jimenez MM. Neuroprotective Natural Molecules, From Food to Brain. Front Neurosci 2018; 12:721. [PMID: 30405328 PMCID: PMC6206709 DOI: 10.3389/fnins.2018.00721] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Accepted: 09/20/2018] [Indexed: 12/16/2022] Open
Abstract
The prevalence of neurodegenerative disorders is increasing; however, an effective neuroprotective treatment is still remaining. Nutrition plays an important role in neuroprotection as recently shown by epidemiological and biochemical studies which identified food components as promising therapeutic agents. Neuroprotection includes mechanisms such as activation of specific receptors, changes in enzymatic neuronal activity, and synthesis and secretion of different bioactive molecules. All these mechanisms are focused on preventing neuronal damage and alleviating the consequences of massive cell loss. Some neuropathological disorders selectively affect to particular neuronal populations, thus is important to know their neurochemical and anatomical properties in order to design effective therapies. Although the design of such treatments would be specific to neuronal groups sensible to damage, the effect would have an impact in the whole nervous system. The difficult overcoming of the blood brain barrier has hampered the development of efficient therapies for prevention or protection. This structure is a physical, enzymatic, and influx barrier that efficiently protects the brain from exogenous molecules. Therefore, the development of new strategies, like nanocarriers, that help to promote the access of neuroprotective molecules to the brain, is needed for providing more effective therapies for the disorders of the central nervous system (CNS). In order both to trace the success of these nanoplatforms on the release of the bioactive cargo in the CNS and determinate the concentration at trace levels of targets biomolecules by analytical chemistry and concretely separation instrumental techniques, constitute an essential tool. Currently, these techniques are used for the determination and identification of natural neuroprotective molecules in complex matrixes at different concentration levels. Separation techniques such as chromatography and capillary electrophoresis (CE), using optical and/or mass spectrometry (MS) detectors, provide multiples combinations for the quantitative and qualitative analysis at basal levels or higher concentrations of bioactive analytes in biological samples. Bearing this in mind, the development of food neuroprotective molecules as brain therapeutic agents is a complex task that requires the intimate collaboration and engagement of different disciplines for a successful outcome. In this sense, this work reviews the new advances achieved in the area toward a better understanding of the current state of the art and highlights promising approaches for brain neuroprotection.
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Affiliation(s)
- Joaquin González-Fuentes
- Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy and Faculty of Medicine, University of Castilla-La Mancha, CRIB (Regional Centre of Biomedical Research), Albacete, Spain
| | - Jorge Selva
- Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy and Faculty of Medicine, University of Castilla-La Mancha, CRIB (Regional Centre of Biomedical Research), Albacete, Spain
| | - Carmen Moya
- Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy and Faculty of Medicine, University of Castilla-La Mancha, CRIB (Regional Centre of Biomedical Research), Albacete, Spain
| | - Lucia Castro-Vázquez
- Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy and Faculty of Medicine, University of Castilla-La Mancha, CRIB (Regional Centre of Biomedical Research), Albacete, Spain
| | - Maria V Lozano
- Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy and Faculty of Medicine, University of Castilla-La Mancha, CRIB (Regional Centre of Biomedical Research), Albacete, Spain
| | - Pilar Marcos
- Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy and Faculty of Medicine, University of Castilla-La Mancha, CRIB (Regional Centre of Biomedical Research), Albacete, Spain
| | - Maria Plaza-Oliver
- Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy and Faculty of Medicine, University of Castilla-La Mancha, CRIB (Regional Centre of Biomedical Research), Albacete, Spain
| | - Virginia Rodríguez-Robledo
- Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy and Faculty of Medicine, University of Castilla-La Mancha, CRIB (Regional Centre of Biomedical Research), Albacete, Spain
| | - Manuel J Santander-Ortega
- Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy and Faculty of Medicine, University of Castilla-La Mancha, CRIB (Regional Centre of Biomedical Research), Albacete, Spain
| | - Noemi Villaseca-González
- Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy and Faculty of Medicine, University of Castilla-La Mancha, CRIB (Regional Centre of Biomedical Research), Albacete, Spain
| | - Maria M Arroyo-Jimenez
- Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy and Faculty of Medicine, University of Castilla-La Mancha, CRIB (Regional Centre of Biomedical Research), Albacete, Spain
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40
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Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.08.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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41
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Acevedo-Fani A, Soliva-Fortuny R, Martín-Belloso O. Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.03.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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42
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Martínez-Ballesta MC, Gil-Izquierdo Á, García-Viguera C, Domínguez-Perles R. Nanoparticles and Controlled Delivery for Bioactive Compounds: Outlining Challenges for New "Smart-Foods" for Health. Foods 2018; 7:E72. [PMID: 29735897 PMCID: PMC5977092 DOI: 10.3390/foods7050072] [Citation(s) in RCA: 105] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 04/27/2018] [Accepted: 05/04/2018] [Indexed: 12/28/2022] Open
Abstract
Nanotechnology is a field of research that has been stressed as a very valuable approach for the prevention and treatment of different human health disorders. This has been stressed as a delivery system for the therapeutic fight against an array of pathophysiological situations. Actually, industry has applied this technology in the search for new oral delivery alternatives obtained upon the modification of the solubility properties of bioactive compounds. Significant works have been made in the last years for testing the input that nanomaterials and nanoparticles provide for an array of pathophysiological situations. In this frame, this review addresses general questions concerning the extent to which nanoparticles offer alternatives that improve therapeutic value, while avoid toxicity, by releasing bioactive compounds specifically to target tissues affected by specific chemical and pathophysiological settings. In this regard, to date, the contribution of nanoparticles to protect encapsulated bioactive compounds from degradation as a result of gastrointestinal digestion and cellular metabolism, to enable their release in a controlled manner, enhancing biodistribution of bioactive compounds, and to allow them to target those tissues affected by biological disturbances has been demonstrated.
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Affiliation(s)
- MCarment Martínez-Ballesta
- Department of Plant Nutrition, Centro de Edafología y Biología Aplicada del Segura-Spanish Council for Scientific Research (CEBAS-CSIC), Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
| | - Ángel Gil-Izquierdo
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura-Spanish Council for Scientific Research (CEBAS-CSIC), Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
| | - Cristina García-Viguera
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura-Spanish Council for Scientific Research (CEBAS-CSIC), Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
| | - Raúl Domínguez-Perles
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura-Spanish Council for Scientific Research (CEBAS-CSIC), Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
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43
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Coelho LM, Silva PM, Martins JT, Pinheiro AC, Vicente AA. Emerging opportunities in exploring the nutritional/functional value of amaranth. Food Funct 2018; 9:5499-5512. [DOI: 10.1039/c8fo01422a] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Amaranthusspp. is a highly nutritive pseudocereal, rich in macronutrients and micronutrients, including vitamins and minerals.
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Affiliation(s)
| | - Pedro Miguel Silva
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | - Joana T. Martins
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | - Ana C. Pinheiro
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
- Instituto de Biologia Experimental e Tecnológica
| | - António A. Vicente
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
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44
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Je HJ, Kim ES, Lee JS, Lee HG. Release Properties and Cellular Uptake in Caco-2 Cells of Size-Controlled Chitosan Nanoparticles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10899-10906. [PMID: 29172499 DOI: 10.1021/acs.jafc.7b03627] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The influences of particle size on the physicochemical, release, and cellular uptake properties of chitosan nanoparticles (CSNPs) were investigated. Ionotropic CSNPs of different sizes (200-1000 nm) loaded with two model core materials (resveratrol or coumarin-6) were prepared using tripolyphosphate and carrageenan as cross-linkers. With an increase of particle size, zeta potential (34.6 ± 0.5 to 51.1 ± 0.9) and entrapment efficiency (14.9 ± 1.4 to 40.9 ± 1.9) of the CSNPs were significantly (p < 0.05) increased and release rates were decreased. However, Caco-2 cellular uptake of CSNPs were significantly increased from 3.70 ± 0.03 to 5.24 ± 0.20 with an increase of particle size from 200 to 600 nm, whereas those significantly decreased from 5.24 ± 0.20 to 4.55 ± 0.2 for particles larger than 600 nm in transwell assay. Moreover, much the same uptake patterns were also observed in confocal microscopy and flow cytometry. Investigation of cellular uptake of CSNPs revealed positive correlations between ZP and EE and indicated the effects of complex factors of nanoparticles other than size. These results provide a better understanding of CSNPs absorption and raises the possibility of controlling alternative nanoparticle properties to enhance bioavailability.
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Affiliation(s)
- Hyun Jeong Je
- Department of Food and Nutrition, Hanyang University , 222, Wangsimni-ro, Seoungdong-gu, Seoul 04763, Republic of Korea
| | - Eun Suh Kim
- Department of Food and Nutrition, Hanyang University , 222, Wangsimni-ro, Seoungdong-gu, Seoul 04763, Republic of Korea
| | - Ji-Soo Lee
- Department of Food and Nutrition, Hanyang University , 222, Wangsimni-ro, Seoungdong-gu, Seoul 04763, Republic of Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University , 222, Wangsimni-ro, Seoungdong-gu, Seoul 04763, Republic of Korea
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45
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Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.007] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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46
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Layer-by-Layer Assembly of Food-Grade Alginate/Chitosan Nanolaminates: Formation and Physicochemical Characterization. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9486-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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47
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Micro- and nano bio-based delivery systems for food applications: In vitro behavior. Adv Colloid Interface Sci 2017; 243:23-45. [PMID: 28395856 DOI: 10.1016/j.cis.2017.02.010] [Citation(s) in RCA: 131] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 02/10/2017] [Accepted: 02/13/2017] [Indexed: 01/02/2023]
Abstract
Micro- and nanoencapsulation is an emerging technology in the food field that potentially allows the improvement of food quality and human health. Bio-based delivery systems of bioactive compounds have a wide variety of morphologies that influence their stability and functional performance. The incorporation of bioactive compounds in food products using micro- and nano-delivery systems may offer extra health benefits, beyond basic nutrition, once their encapsulation may provide protection against undesired environmental conditions (e.g., heat, light and oxygen) along the food chain (including processing and storage), thus improving their bioavailability, while enabling their controlled release and target delivery. This review provides an overview of the bio-based materials currently used for encapsulation of bioactive compounds intended for food applications, as well as the main production techniques employed in the development of micro- and nanosystems. The behavior of such systems and of bioactive compounds entrapped into, throughout in vitro gastrointestinal systems, is also tracked in a critical manner. Comparisons between various in vitro digestion systems (including the main advantages and disadvantages) currently in use, as well as correlations between the behavior of micro- and nanosystems studied through in vitro and in vivo systems were highlighted and discussed here for the first time. Finally, examples of bioactive micro- and nanosystems added to food simulants or to real food matrices are provided, together with a revision of the main challenges for their safe commercialization, the regulatory issues involved and the main legislation aspects.
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48
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Ramos OL, Pereira RN, Martins A, Rodrigues R, Fuciños C, Teixeira JA, Pastrana L, Malcata FX, Vicente AA. Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Crit Rev Food Sci Nutr 2017; 57:1377-1393. [PMID: 26065435 DOI: 10.1080/10408398.2014.993749] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.
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Affiliation(s)
- Oscar L Ramos
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal
| | - Ricardo N Pereira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Artur Martins
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Rui Rodrigues
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Clara Fuciños
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - José A Teixeira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Lorenzo Pastrana
- c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - F Xavier Malcata
- b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal.,d Department of Chemical Engineering , Rua Dr. Roberto Frias , Porto , Portugal
| | - António A Vicente
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
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49
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Martins JT, Santos SF, Bourbon AI, Pinheiro AC, González-Fernández Á, Pastrana LM, Cerqueira MA, Vicente AA. Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile. Food Res Int 2016; 90:16-24. [DOI: 10.1016/j.foodres.2016.10.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2016] [Revised: 10/14/2016] [Accepted: 10/16/2016] [Indexed: 12/20/2022]
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50
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Saberi AH, Fang Y, McClements DJ. Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification. Food Res Int 2016; 89:296-301. [DOI: 10.1016/j.foodres.2016.08.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 08/11/2016] [Accepted: 08/13/2016] [Indexed: 10/21/2022]
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