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Diao X, Ke W, Li S, Mao X, Shan K, Zhang M, Zhao D, Li C. Effect of wheat aleurone on lard emulsions during in vitro digestion. Food Chem 2024; 435:137530. [PMID: 37757681 DOI: 10.1016/j.foodchem.2023.137530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 09/06/2023] [Accepted: 09/17/2023] [Indexed: 09/29/2023]
Abstract
Dietary wheat aleurone has been shown to affect lipid metabolism and reduce the incidence of obesity. However, the underlying mechanisms are not fully understood. This work aimed to investigate how whole wheat aleurone affects lipolysis during the whole digestion process in vitro. The physicochemical and microstructural changes and the lipolysis kinetics of different lard emulsion mixtures were determined. The results showed that the lipolysis rate and degree are inversely proportional to the amount of wheat aleurone. Wheat aleurone and flour promoted the aggregation and flocculation of lipid droplets by increasing the viscosity. More importantly, the dietary fibers released from aleurone digestion can reduced the binding of lipase to lipid droplets by adsorbing lipid droplets to increase the steric hindrance effect. These results provide a better understanding of how whole grains affect lipid digestibility and will further contribute to the development of functional foods and the improvement of individual health.
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Affiliation(s)
- Xinyue Diao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Weixin Ke
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shanshan Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinrui Mao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Kai Shan
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Miao Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Di Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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2
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Zhang K, Shen R, Zhang Y, Tian X, Wang W. Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering particle surface charge. Food Chem 2024; 434:137521. [PMID: 37769602 DOI: 10.1016/j.foodchem.2023.137521] [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: 04/18/2023] [Revised: 09/07/2023] [Accepted: 09/16/2023] [Indexed: 10/03/2023]
Abstract
An in vitro model of human gastrointestinal digestion was introduced to investigate the effects of surface charge of cellulose nanoparticles on emulsion structure during gastric phase, lipase activity, bile salt diffusion, and free fatty acid (FFA) release. Four carboxymethylated cellulose nanofibrils (CNF; C0, C0.36, C0.72, and C1.24) were used, showing different surface charge (p < 0.05). First, four carboxymethylated CNFs had no inhibition effects on lipase activity and bile salt diffusion. Moreover, we found that the lipid emulsion containing CNF formed gel structure to induce oil droplets aggregation during simulated gastric phase. Additionally, the particle surface charge greatly influenced the gel structure of emulsion where a denser gel structure was observed in the C0 (lowest surface charged CNF) stabilized emulsion. Finally, the released FFA results showed that the formed gel structure lowered the lipid emulsion digestion attributed to the restricted adherent area of oil droplets for lipase and bile salt.
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Affiliation(s)
- Kai Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Ruixi Shen
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yafei Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaojing Tian
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
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3
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Nyström L, Mira I, Benjamins JW, Gopaul S, Granfeldt A, Abrahamsson B, von Corswant C, Abrahmsén-Alami S. In Vitro and In Vivo Performance of Pickering Emulsion-Based Powders of Omega-3 Polyunsaturated Fatty Acids. Mol Pharm 2024; 21:677-687. [PMID: 38133148 DOI: 10.1021/acs.molpharmaceut.3c00804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
Omega-3 polyunsaturated fatty acids (n-3 PUFA) are essential nutrients for human health and have been linked to a variety of health benefits, including reducing the risk of cardiovascular diseases. In this paper, a spray-dried powder formulation based on Pickering emulsions stabilized with cellulose nanocrystals (CNC) and hydroxypropyl methylcellulose (HPMC) has been developed. The formulation was compared in vitro and in vivo to reference emulsions (conventional Self-Emulsifying Drug Delivery System, SEDDS) to formulate n-3 PUFA pharmaceutical products, specifically in free fatty acid form. The results of in vivo studies performed in fasted dogs showed that Pickering emulsions reconstituted from powders are freely available (fast absorption) with a similar level of bioavailability as reference emulsions. In the studies performed with dogs in the fed state, the higher bioavailability combined with slower absorption observed for the Pickering emulsion, compared to the reference, was proposed to be the result of the protection of the n-3 PUFAs (in free fatty acid form) against oxidation in the stomach by the solid particles stabilizing the emulsion. This observation was supported by promising results from short-term studies of chemical stability of powders with n-3 PUFA loads as high as 0.8 g oil/g powder that easily regain the original emulsion drop sizes upon reconstitution. The present work has shown that Pickering emulsions may offer a promising strategy for improving the bioavailability and stability as well as providing an opportunity to produce environmentally friendly (surfactant free) and patient-acceptable solid oral dosage forms of n-3 PUFA in the free fatty acid form.
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Affiliation(s)
- Lina Nyström
- Chemical Processes and Pharmaceutical Development, RISE, 114 28 Stockholm, Sweden
| | - Isabel Mira
- Chemical Processes and Pharmaceutical Development, RISE, 114 28 Stockholm, Sweden
| | - Jan-Willem Benjamins
- Chemical Processes and Pharmaceutical Development, RISE, 114 28 Stockholm, Sweden
| | - Sashi Gopaul
- DMPK, Early Cardiovascular and Metabolic Diseases, Biopharmaceutical R&D, AstraZeneca Gothenburg, 431 83 Mölndal, Sweden
| | - Andreas Granfeldt
- Oral Product Development, Pharmaceutical Technology & Development, Operations, AstraZeneca, Gothenburg, 431 83 Mölndal, Sweden
| | - Bertil Abrahamsson
- Oral Product Development, Pharmaceutical Technology & Development, Operations, AstraZeneca, Gothenburg, 431 83 Mölndal, Sweden
| | - Christian von Corswant
- Oral Product Development, Pharmaceutical Technology & Development, Operations, AstraZeneca, Gothenburg, 431 83 Mölndal, Sweden
| | - Susanna Abrahmsén-Alami
- Sustainable Innovation & Transformational Excellence, Pharmaceutical Technology & Development, Operations, AstraZeneca Gothenburg, 431 83 Mölndal, Sweden
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Chevalier RC, Oliveira Júnior FD, Cunha RL. Modulating digestibility and stability of Pickering emulsions based on cellulose nanofibers. Food Res Int 2024; 178:113963. [PMID: 38309879 DOI: 10.1016/j.foodres.2024.113963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Cellulose nanofibers (CNF) have been widely studied for their biodegradability and for their unique advantages as a stabilizer in Pickering-type emulsions. However, it is challenging to produce cellulose nanofibers from agroindustry waste with good techno-functional properties, without the use of harsh process conditions. Green alternatives (eco-friendly) have been studied to obtain nanofibers, such as enzymatic hydrolysis and/or application of mechanical processes. In this work, we used acid hydrolysis (as a control and example of an efficient method), enzymatic hydrolysis and a mechanical process (ultrasound) to obtain cellulose nanofibers. We also evaluated the effect of the presence of ethyl groups in the cellulosic matrix (ethylcellulose) on the stabilizing mechanism of emulsions. All cellulose nanofibers were able to produce Pickering emulsions at concentrations of 0.01-0.05% (w/w), although showing differences in emulsion stability and digestibility. Morphology of the different cellulose nanofibers affected the viscosity of the aqueous suspensions used as continuous phase. Emulsions with nanofibers obtained from cassava peel (without the presence of ethyl groups) were stabilized only by the Pickering-type mechanism, while ethylcellulose nanofibers also showed surface activity that contributed to the stability of the emulsion. Furthermore, these latter emulsions showed greater release of free fatty acids in in vitro digestion compared to emulsions stabilized by cellulose nanofibers. Despite these differences, in vitro digestion showed the potential of applying cellulose-stabilized emulsions to control the rate of lipid digestion, due to the low amount of free fatty acids released (<20%).
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Affiliation(s)
- Raquel Costa Chevalier
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP: 13083-862, Brazil
| | - Fernando Divino Oliveira Júnior
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP: 13083-862, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP: 13083-862, Brazil.
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Hu H, Wang Y, Lu X. In vitro gastrointestinal digestion and colonic fermentation of media-milled black rice particle-stabilized Pickering emulsion: Phenolic release, bioactivity and prebiotic potential. Food Chem 2024; 432:137174. [PMID: 37625305 DOI: 10.1016/j.foodchem.2023.137174] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 08/08/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023]
Abstract
This is a pioneer study that investigated the digestive characteristics of Pickering emulsions stabilized by media-milled black rice particles during in vitro digestion and colonic fermentation. Free fatty acid release of the emulsions improved from 28.42 ± 3.13% to 33.68 ± 4.05% after media milling. The phenolics released from media-milled sample were close to those from unground sample. Media-milled sample exhibited higher DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability and α-glucosidase inhibition rate than unground sample. Media milling increased the generation of short-chain fatty acids (SCFAs) during colonic fermentation, especially acetic acid (23% improvement in media-milled sample over unground sample). It also inhibited the growth of harmful bacteria namely Escherichia Shigella and Streptococcus, and promoted the growth of beneficial bacteria including Bifidobacterium and Blautia. These findings revealed that media-milled black rice particle-stabilized Pickering emulsions possessed intrinsic bioactivity and prebiotic potentials in the gastrointestinal tract for the first time.
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Affiliation(s)
- Hong Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Guangzhou 510632, China.
| | - Xuanxuan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Guangzhou 510632, China.
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6
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Wang Z, Fu S, Guo Y, Han Y, Ma C, Li R, Yang X. Classification and design strategies of polysaccharide-based nano-nutrient delivery systems for enhanced bioactivity and targeted delivery: A review. Int J Biol Macromol 2024; 256:128440. [PMID: 38016614 DOI: 10.1016/j.ijbiomac.2023.128440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 11/23/2023] [Accepted: 11/24/2023] [Indexed: 11/30/2023]
Abstract
Since many nutrients are highly sensitive, they cannot be absorbed and utilized efficiently by the body. Using nano-delivery systems to encapsulate nutrients is an effective method of solving the problems associated with the application of nutrients at this stage. Polysaccharides, as natural biomaterials, have a unique chemical structure, ideal biocompatibility, biodegradability and low immunogenicity. This makes polysaccharides powerful carriers that can enhance the biological activity of nutrients. However, the true role of polysaccharide-based delivery systems requires an in-depth understanding of the structural and physicochemical characteristics of polysaccharide-based nanodelivery systems, as well as effective modulation of the intestinal delivery mechanism and the latest advances in nano-encapsulation. This review provides an overview of polysaccharide-based nano-delivery systems dependent on different carrier types, emphasizing recent advances in the application of polysaccharides, a biocomposite material designed for nutrient delivery systems. Strategies for polysaccharide-based nano-delivery systems to enhance the bioavailability of orally administered nutrients from the perspective of the intestinal absorption barrier are presented. Characterization methods for polysaccharide-based nano-delivery systems are presented as well as an explanation of the formation mechanisms behind nano-delivery systems from the perspective of molecular forces. Finally, we discussed the challenges currently facing polysaccharide-based nano-delivery systems as well as possible future directions for the future.
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Affiliation(s)
- Zhili Wang
- School of Medicine and Health, Harbin Institute of Technology, Harbin 150001, China
| | - Shiyao Fu
- School of Medicine and Health, Harbin Institute of Technology, Harbin 150001, China
| | - Yong Guo
- College of Sports and Human Sciences, Harbin Sport University, Harbin 150008, China
| | - Ying Han
- School of Medicine and Health, Harbin Institute of Technology, Harbin 150001, China
| | - Chao Ma
- School of Medicine and Health, Harbin Institute of Technology, Harbin 150001, China
| | - Ruiling Li
- School of Medicine and Health, Harbin Institute of Technology, Harbin 150001, China
| | - Xin Yang
- School of Medicine and Health, Harbin Institute of Technology, Harbin 150001, China; Chongqing Research Institute, Harbin Institute of Technology, Chongqing 401135, China; National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients, Harbin 150001, China.
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7
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Chumchoochart W, Chandet N, Saenjum C, Tinoi J. Important Role and Properties of Granular Nanocellulose Particles in an In Vitro Simulated Gastrointestinal System and in Lipid Digestibility and Permeability. Biomolecules 2023; 13:1479. [PMID: 37892161 PMCID: PMC10604528 DOI: 10.3390/biom13101479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/20/2023] [Accepted: 09/30/2023] [Indexed: 10/29/2023] Open
Abstract
This research evaluated the role and feasibility of the granular nanocellulose particles (GNC) from sugarcane bagasse obtained from enzymatic hydrolysis in reducing lipid digestibility and permeability in an in vitro simulated gastrointestinal (GI) system. GNC concentration (0.02%, w/v) had significantly affected the released free fatty acids (FFA), with a reduction of approximately 20%. Pickering emulsion of a GNC and olive oil simulation mixture revealed higher oil droplet size distribution and stability in the initial stage than the vortexed mixture formation. The difference in particle size distribution and zeta potential of the ingested GNC suspension and GNC-olive oil emulsion were displayed during the in vitro gastrointestinal simulation. GNC particles interacted and distributed surrounding the oil droplet, leading to interfacial emulsion. The GNC concentration (0.01-0.10%, w/v) showed low toxicity on HIEC-6 cells, ranging from 80.0 to 99% of cell viability. The release of FFA containing the ingested GNC suspension and GNC-olive oil emulsion had about a 30% reduction compared to that without the GNC digestion solution. The FFA and triglyceride permeability through the HIEC-6 intestinal epithelium monolayer were deceased in the digesta containing the ingested GNC and emulsion. This work indicated that GNC represented a significantly critical role and properties in the GI tract and reduced lipid digestion and absorption. This GNC could be utilized as an alternative food additive or supplement in fatty food for weight control due to their inhibition of lipid digestibility and assimilation.
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Affiliation(s)
- Warathorn Chumchoochart
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Nopakarn Chandet
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Chalermpong Saenjum
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Jidapha Tinoi
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
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8
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Li X, Liu Y, Chen F, Liu L, Fan Y. Facile modification of nanochitin in aqueous media for stabilizing tea tree oil based Pickering emulsion with prolonged antibacterial performance. Int J Biol Macromol 2023; 242:124873. [PMID: 37196712 DOI: 10.1016/j.ijbiomac.2023.124873] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 05/01/2023] [Accepted: 05/11/2023] [Indexed: 05/19/2023]
Abstract
Nanochitins have been explored for preparing Pickering Emulsions, however its application is restricted by its simplex disperse nature. It was hypothesized that zwitterionic nanochitins should be capable of stabilizing oil/water (O/W) interfaces in wider pH range. Furthermore, the control of their size, disperse nature and self-assembly performance suggest the formulation of tunable emulsions. Zwitterionic nanochitins were prepared via Schiff base reaction. A systematic study was performed analyzing the disperse nature, fibril morphology, surface characteristic of modified nanochitins. Oil-in-Water Pickering Emulsions stabilized by modified nanochitins were formulated and emulsion stability was analyzed as function of concentration, pH and self-assembly property and further applied for prolonged antibacterial applications. Comparing freshly prepared nanochitins, neutral/alkaline stably dispersed nanochitins can be prepared while maintaining fibril characteristics such as fibril size, crystallinity, thermal stability and so on. Better suspension stability of modified nanochitins under alkaline conditon together with the self assembly performance resulting from amino groups and carboxyl groups benefit the enhanced emulsion stability under nanochitins concentreation of 0.2 %. Encapsulation of tea tree oil in Pickering Emulsions prolongs the diffusion rate oil in the aqueous environment, thus resulting prolongs its antibacterial performance against E. coli and B. subtilis.
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Affiliation(s)
- Xinxia Li
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Ying Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Feier Chen
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Liang Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Yimin Fan
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
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9
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Ma Q, Bu X, Nie C, Li W, Zhang X, Liu B, Ma S, Li J, Fan G, Wang J. Impact of interactions between peanut protein isolate and cellulose nanocrystals on the properties of Pickering emulsions: Rheological properties and physical stabilities. Int J Biol Macromol 2023; 233:123527. [PMID: 36740108 DOI: 10.1016/j.ijbiomac.2023.123527] [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: 10/03/2022] [Revised: 01/21/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023]
Abstract
The interactions between cellulose nanocrystals and proteins can regulate the interfacial properties of Pickering emulsions, which plays a leading role in the stabilities of Pickering emulsions. In this work, oil-in-water (O/W) Pickering emulsions with different oil-water ratios were prepared using peanut protein isolate modified by cellulose nanocrystals (PPI/CL-CNCs). The distributions of PPI/CL-CNCs at the oil-water interfaces and the microstructures of Pickering emulsions were observed by CLSM and cryo-SEM. The results showed that stable complexes PPI/CL-CNCs formed thick and dense interface layers on the surface of oil droplets. The results of rheological tests clarified that the Pickering emulsions showed an elastic and gel texture, and their gel strength could be enhanced by regulating the oil-water ratios from 3:7 to 7:3. In addition, after one month of storage, the EI of all emulsions remained above 92 % with no obvious phase separation or demulsification. These results suggested that the PPI/CL-CNCs-stabilized Pickering emulsions showed good physical stabilities. The study on the rheological properties and physical stabilities of PPI/CL-CNCs-based Pickering emulsions provided novel insights on developing highly stable Pickering emulsions.
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Affiliation(s)
- Qin Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xianpan Bu
- Ankang R&D Center for Se-enriched Products, Ankang, Shaanxi, 725000, China
| | - Chunling Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Weilong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiaowan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Bingqian Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Sihong Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jiarui Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Guangseng Fan
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Jianguo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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10
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Apostolidis E, Stoforos GN, Mandala I. Starch physical treatment, emulsion formation, stability, and their applications. Carbohydr Polym 2023; 305:120554. [PMID: 36737219 DOI: 10.1016/j.carbpol.2023.120554] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/18/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
Pickering emulsions are increasingly preferred over typical surfactant-based emulsions due to several advantages, such as lower emulsifier usage, simplicity, biocompatibility, and safety. These types of emulsions are stabilized using solid particles, which produce a thick layer at the oil-water interface preventing droplets from aggregating. Starch nano-particles (SNPs) have received considerable attention as natural alternatives to synthetic stabilizers due to their unique properties. Physical formulation processes are currently preferred for SNP production since they are environmentally friendly procedures that do not require the use of chemical reagents. This review provides a thorough overview in a critical perspective of the physical processes to produce starch nano-particles used as Pickering emulsion stabilizers, fabricated by a 2-step process. Specifically, the reviewed physical approaches for nano-starch preparation include high hydrostatic pressure, high pressure homogenization, ultrasonication, milling and antisolvent precipitation. All the essential parameters used to evaluate the effectiveness of particles in stabilizing these systems are also presented in detail, including the hydrophobicity, size, and content of starch particles. Finally, this review provides the basis for future research focusing on physical nano-starch production, to ensure the widespread use of these natural stabilizers in the ever-evolving field of food technology.
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Affiliation(s)
- Eftychios Apostolidis
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece
| | - George N Stoforos
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece
| | - Ioanna Mandala
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece.
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11
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Yang D, Feng Y, Yao X, Zhao B, Li D, Liu N, Fang Y, Midgley A, Liu D, Katsuyoshi N. Recent advances in bioactive nanocrystal-stabilized Pickering emulsions: Fabrication, characterization, and biological assessment. Compr Rev Food Sci Food Saf 2023; 22:946-970. [PMID: 36546411 DOI: 10.1111/1541-4337.13096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 10/07/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022]
Abstract
Numerous literatures have shown the advantages of Pickering emulsion (PE) for the delivery of bioactive ingredients in the fields of food, medicine, and cosmetics, among others. On this basis, the multi-loading mode of bioactives (internal phase encapsulation and/or loading at the interface) in small molecular bioactives nanocrystal-stabilized PE (BNC-PE) enables them higher loading efficiencies, controlled release, and synergistic or superimposed effects. Therefore, BNC-PE offers an efficacious delivery system. In this review, we briefly summarize BNC-PE fabrication and characterization, with a focus on the processes of possible evolution and absorption of differentially applied BNC-PE when interacting with the body. In addition, methods of monitoring changes and absorption of BNC-PE in vivo, from the nanomaterial perspective, are also introduced. The purpose of this review is to provide an accessible and comprehensive methodology for the characterization and evaluation of BNC-PE after formulation and preparation, especially in relation to biological assessment and detailed mechanisms throughout the absorption process of BNC-PE in vivo.
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Affiliation(s)
- Dan Yang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
- School of Biomedical and Pharmaceutical Science, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Yuqi Feng
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
- School of Biomedical and Pharmaceutical Science, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Xiaolin Yao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
- School of Biomedical and Pharmaceutical Science, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Baofu Zhao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
- School of Biomedical and Pharmaceutical Science, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Dan Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
- School of Biomedical and Pharmaceutical Science, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Ning Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
- School of Biomedical and Pharmaceutical Science, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Adam Midgley
- Key Laboratory of Bioactive Materials (MoE), College of Life Sciences, Nankai University, Tianjin, China
| | - Dechun Liu
- Institute of Medical Research, Northwestern Polytechnical University, Xi'an, Shaanxi, China
| | - Nishinari Katsuyoshi
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, China
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12
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Characterization of whey protein isolate-gum Arabic Maillard conjugate and evaluation of the effects of conjugate-stabilized emulsion on microbiota of human fecal cultures. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108060] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Regulation mechanism of nanocellulose with different morphologies on the properties of low-oil gelatin emulsions: Interfacial adsorption or network formation? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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14
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Klojdová I, Stathopoulos C. The Potential Application of Pickering Multiple Emulsions in Food. Foods 2022; 11:foods11111558. [PMID: 35681307 PMCID: PMC9180460 DOI: 10.3390/foods11111558] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/16/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
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15
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Recent advancement in isolation, processing, characterization and applications of emerging nanocellulose: A review. Int J Biol Macromol 2022; 206:954-976. [PMID: 35304199 DOI: 10.1016/j.ijbiomac.2022.03.064] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/07/2022] [Accepted: 03/11/2022] [Indexed: 02/08/2023]
Abstract
The emergence of nanocellulose from various natural resources as a promising nanomaterial has been gaining interest for a wide range application. Nanocellulose serves as an excellent candidate since it contributes numerous superior properties and functionalities. In this review, details of the three main nanocellulose categorised: cellulose nanocrystal (CNC), cellulose nanofibril (CNF), and bacterial nanocellulose (BNC) have been described. We focused on the preparation and isolation techniques to produce nanocellulose including alkaline pre-treatment, acid hydrolysis, TEMPO-mediated oxidation, and enzymatic hydrolysis. The surface modification of nanocellulose through esterification, silylation, amidation, phosphorylation, and carboxymethylation to improve the diverse applications has also been reviewed. Some invigorating perspectives on the applications, challenges, and future directions on the relevant issues regarding nanocellulose are also presented.
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16
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Abstract
Cardamom essential oil (EO) is a rare oil of high scientific and economic interest due to its biofunctionality. This work aims to stabilize the EO by Pickering emulsions with nanocellulose, in the form of nanocrystals (CNC) or nanofibers (CNF), and to investigate the stability and chemical and physical interactions involved in the process. The emulsions were characterized by droplet size, morphology, stability, surface charges, Fourier transform infrared spectroscopy, FT-Raman, nuclear magnetic resonance, and scanning electron microscopy. Stable emulsions were prepared with cellulose morphologies and CNCs resulted in a 34% creaming index, while CNFs do not show instability. Emulsions indicate a possible interaction between nanocellulose, α-terpinyl acetate, and 1,8-cineole active essential oil compounds, where α-terpinyl acetate would be inside the drop and 1,8-cineole is more available to interact with cellulose. The interaction intensity depended on the morphology, which might be due to the nanocellulose’s self-assembly around oil droplets and influence on oil availability and future application. This work provides a systematic picture of cardamomum derived essential oil Pickering emulsion containing nanocellulose stabilizers’ formation and stability, which can further be extended to other value-added oils and can be an alternative for the delivery of cardamom essential oil for biomedical, food, cosmetics, and other industries.
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