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Yu Z, Zhou L, Chen Z, Chen L, Hong K, He D, Lei F. Fabrication and Characterization of Docosahexaenoic Acid Algal Oil Pickering Emulsions Stabilized Using the Whey Protein Isolate-High-Methoxyl Pectin Complex. Foods 2024; 13:2159. [PMID: 38998664 PMCID: PMC11240950 DOI: 10.3390/foods13132159] [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: 05/07/2024] [Revised: 06/19/2024] [Accepted: 07/05/2024] [Indexed: 07/14/2024] Open
Abstract
In this study, the whey protein isolate-high-methoxyl pectin (WPI-HMP) complex prepared by electrostatic interaction was utilized as an emulsifier in the preparation of docosahexaenoic acid (DHA) algal oils in order to improve their physicochemical properties and oxidation stability. The results showed that the emulsions stabilized using the WPI-HMP complex across varying oil-phase volume fractions (30-70%) exhibited consistent particle size and enhanced stability compared to emulsions stabilized solely using WPI or HMP at different ionic concentrations and heating temperatures. Furthermore, DHA algal oil emulsions stabilized using the WPI-HMP complex also showed superior storage stability, as they exhibited no discernible emulsification or oil droplet overflow and the particle size variation remained relatively minor throughout the storage at 25 °C for 30 days. The accelerated oxidation of the emulsions was assessed by measuring the rate of DHA loss, lipid hydroperoxide levels, and malondialdehyde levels. Emulsions stabilized using the WPI-HMP complex exhibited a lower rate of DHA loss and reduced levels of lipid hydroperoxides and malondialdehyde. This indicated that WPI-HMP-stabilized Pickering emulsions exhibit a greater rate of DHA retention. The excellent stability of these emulsions could prove valuable in food processing for DHA nutritional enhancement.
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Affiliation(s)
- Zhe Yu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.Y.); (L.Z.); (L.C.); (K.H.); (D.H.)
| | - Li Zhou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.Y.); (L.Z.); (L.C.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China;
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430023, China
| | - Zhe Chen
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China;
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430023, China
| | - Ling Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.Y.); (L.Z.); (L.C.); (K.H.); (D.H.)
| | - Kunqiang Hong
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.Y.); (L.Z.); (L.C.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China;
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Dongping He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.Y.); (L.Z.); (L.C.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China;
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Fenfen Lei
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.Y.); (L.Z.); (L.C.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China;
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
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Zhang L. Emulsions delivery systems of functional substances for precision nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 112:173-197. [PMID: 39218502 DOI: 10.1016/bs.afnr.2024.05.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Many functional substances are chemically unstable and exhibit variable water/oil solubility, reducing their bioavailability and efficacy. It is necessary to devise effective measures to improve the unfavorable properties of functional substances and maximize their potential benefits in nutritional interventions. Therefore, the development and application of edible emulsion-based delivery systems for these functional substances using food-grade materials would be highly beneficial for the food industry. In recent years, Pickering emulsions have garnered significant attention in the scientific community due to their characteristic of being free from surfactants. This section focuses on emphasizing the design and preparation of emulsion delivery systems based on functional substances. Additionally, we summarize the current applications of emulsion delivery systems in functional substances. This chapter also discusses the potential advantages of Pickering emulsion systems in the precise nutrition field, including high targeting specificity and nutritional intervention for various diseases. Well-designed Pickering emulsion delivery carriers for functional substances can enhance their stability in food processing and in vivo digestion. To meet the nutritional needs of specific populations for functional foods, utilizing emulsion delivery systems to improve the bioavailability of functional substances will provide a theoretical basis for the precise nutrition of functional substances in functional foods.
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Torlopov MA, Vaseneva IN, Mikhaylov VI, Martakov IS, Legki PV, Sitnikov PA. Chitin nanocrystals/alginate complex for tuning stability, rheology and bioavailability of cholecalciferol in Pickering emulsions. Int J Biol Macromol 2024; 264:130671. [PMID: 38458286 DOI: 10.1016/j.ijbiomac.2024.130671] [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: 11/14/2023] [Revised: 02/28/2024] [Accepted: 03/04/2024] [Indexed: 03/10/2024]
Abstract
In this paper we investigate polyelectrolyte complexes of sodium alginate (Alg) and chitin nanocrystals (ChNC). Formation, stability and transport properties of sunflower oil-in-water emulsions stabilized by ChNC-Alg complex were studied using dynamic light scattering (DLS), laser Doppler electrophoresis, optical microscopy, potentiometric titration, rheology and simulated digestion. It has been established that during emulsions formation, the ChNC-Alg complex is rearranged at the interface and the formation of a two-layer coating of the droplet occurs. Stabilized O/W emulsions are stable during storage, in the pH range 2-9 and centrifugal acceleration up to 2000 RCF. Presence of Ca2+ and Na+ ions in the range up to 150 mM has virtually no effect on the droplet size. Inclusion of 5 wt% Alg in the ChNC-based emulsion stabilizer system leads to a drop in Gibbs adsorption >16 times compared to the ChNC-stabilized emulsion, increase in viscosity and rheopexy index of the systems. We found that chemical properties of colloidal phase surface and rheological properties of emulsions stabilized by ChNC-Alg are mostly dependent on the droplet size, not the type of oil as a result of a comparative study of sunflower oil/liquid paraffin oil. Emulsion drops of an optimized composition are stable in the upper parts of the model gastrointestinal tract system and transport vitamin D3 to the small intestine without significant losses. The bioavailability of vitamin D3 in emulsions stabilized with the ChNC-Alg complex is higher than for emulsions stabilized with ChNC alone.
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Affiliation(s)
- Mikhail A Torlopov
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russian Federation
| | - Irina N Vaseneva
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russian Federation
| | - Vasily I Mikhaylov
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russian Federation
| | - Ilia S Martakov
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russian Federation.
| | - Philipp V Legki
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russian Federation; Federal State Budgetary Educational Institution of Higher Education «Pitirim Sorokin Syktyvkar State University», 55 Oktyabrskiy Av., 167000 Syktyvkar, Russian Federation
| | - Petr A Sitnikov
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russian Federation
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Li B, Luan H, Qin J, Zong A, Liu L, Xu Z, Du F, Xu T. Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D 3. Int J Biol Macromol 2024; 262:129806. [PMID: 38325693 DOI: 10.1016/j.ijbiomac.2024.129806] [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: 07/12/2023] [Revised: 12/25/2023] [Accepted: 01/25/2024] [Indexed: 02/09/2024]
Abstract
Emulsion gels with denser network microstructure and stronger mechanical properties have attracted increasing attentions for delivering lipophilic compounds. In this study, the effect of three distinct soluble dietary fiber (inulin (IN), resistant dextrin (RD) and stachyose (ST)) on the rheological, mechanical and microstructural properties of soy protein isolate (SPI) emulsion gel were firstly investigated. Compared with RD and IN, ST significantly accelerated water holding capacity and thermal stability, which exhibited more compact microstructure and more uniform emulsified oil droplets. Subsequently, the stability and bioavailability of vitamin D3 (VD3) in different delivery systems (medium chain triglycerides (MCT) embedding, SPI-ST emulsion embedding, SPI emulsion gel embedding and SPI-ST emulsion gel embedding) were continue evaluated. In vitro simulated digestion experiment demonstrated that the bioaccessibility of encapsulated VD3 in SPI-ST emulsion gel (69.95 %) was much higher than that of free embedding (48.99 %). In vivo pharmacokinetic experiment revealed that the bioavailability of VD3 was significantly enhanced in SPI-ST gel (p < 0.05), with the AUC0-24h value of 25-OH VD3 (the main circulating form of VD3) were 1.34-fold, 1.23-fold higher than that of free embedding, MCT embedding, respectively. These findings provide a possible approach for the development of high protein/fiber functional foods containing enhanced hydrophobic bioactives.
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Affiliation(s)
- Baorui Li
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China
| | - Hui Luan
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China; College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China
| | - Jingya Qin
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China; College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China
| | - Aizhen Zong
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China
| | - Lina Liu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China
| | - Zhixiang Xu
- College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China
| | - Fangling Du
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China.
| | - Tongcheng Xu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China; College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China.
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Zhang J, Dong F, Liu C, Nie J, Feng S, Yi T. Progress of Drug Nanocrystal Self-Stabilized Pickering Emulsions: Construction, Characteristics In Vitro, and Fate In Vivo. Pharmaceutics 2024; 16:293. [PMID: 38399347 PMCID: PMC10891687 DOI: 10.3390/pharmaceutics16020293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
A drug nanocrystal self-stabilized Pickering emulsion (DNSPE) is a novel Pickering emulsion with drug nanocrystals as the stabilizer. As a promising drug delivery system, DNSPEs have attracted increasing attention in recent years due to their high drug loading capacity and ability to reduce potential safety hazards posed by surfactants or specific solid particles. This paper comprehensively reviews the progress of research on DNSPEs, with an emphasis on the main factors influencing their construction, characteristics and measurement methods in vitro, and fate in vivo, and puts forward issues that need to be studied further. The review contributes to the advancement of DNSPE research and the promotion of their application in the field of drug delivery.
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Affiliation(s)
- Jifen Zhang
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Fangming Dong
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Chuan Liu
- Chengdu Institute of Food Inspection, Chengdu 611130, China;
| | - Jinyu Nie
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Shan Feng
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Tao Yi
- Faculty of Health Sciences and Sports, Macao Polytechnic University, Macau 999078, China
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Zhong W, Li D, Li L, Yu S, Pang J, Zhi Z, Wu C. pH-responsive Pickering emulsion containing citrus essential oil stabilized by zwitterionically charged chitin nanofibers: Physicochemical properties and antimicrobial activity. Food Chem 2024; 433:137388. [PMID: 37688825 DOI: 10.1016/j.foodchem.2023.137388] [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: 04/23/2023] [Revised: 08/18/2023] [Accepted: 08/31/2023] [Indexed: 09/11/2023]
Abstract
In this study, zwitterionic chitin nanofibers (Z-ChNFs) were used to prepare Pickering emulsions containing citrus essential oils (CEO) and their physicochemical properties and antimicrobial activity were investigated. Results show that as-prepared Pickering emulsions exert pH-reversible properties, pH can adjust the charge of Z-ChNFs to influence the stability of the emulsion. As the concentration of Z-ChNFs increase, the droplet size of the emulsion decreases. The high concentration of Z-ChNFs (1.5 wt%) can enhance the viscosity and promote forming nano-network structures within continuous phases, and their amphiphilic nature can strengthen the capacity for adsorption on the oil/water interface, resulting in enhanced physical stability of the encapsulated CEO emulsion. Additionally, Z-ChNFs have positive effects on the improvement of antimicrobial activity of CEO. This study provides valuable implications for the development and application of essential oils as biopreservation in the food field.
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Affiliation(s)
- Weiquan Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Danjie Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Liang Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Shan Yu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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Mikhaylov VI, Torlopov MA, Vaseneva IN, Legki PV, Paderin NM, Martakov IS, Sitnikov PA. Anti-Alzheimer Drug Delivery via Pickering Emulsions Stabilized by Plate-like Cellulose Nanocrystals. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:11769-11781. [PMID: 37556390 DOI: 10.1021/acs.langmuir.3c01420] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/11/2023]
Abstract
In this work, we studied for the first time the formation of olive oil emulsions in water stabilized by plate-like nanocrystals with the supramolecular structure of cellulose II (pCNC). Effects of storage, pCNC concentration, and NaCl on the stability and properties of Pickering emulsions, including the creaming index, droplet size, zeta potential, acid-base surface properties, and rheology, were studied. A significant influence of the shape of nanoparticles (compared to the classical rod-like shape) on the stability parameters and rheological characteristics of emulsions is shown. Plate-like cellulose nanocrystals at a concentration of 16 g/L are able to form delamination-resistant emulsions without added electrolytes. The viscosity of pCNC-stabilized emulsions tends to decrease with increasing electrolyte concentration in the system, which is not characteristic of rod-like CNC-stabilized emulsions. This effect in pCNC-stabilized emulsions assumedly can be associated both with weak mechanical engagement between drops due to the shape of stabilizer particles and with an insignificant participation of background electrolyte cations in the formation of interdroplet interactions. Therefore, the resulting aggregates are unstable and easily destroyed, even under weak mechanical stress. As a consequence, the acid-base properties of the pCNC surface are practically independent of the emulsion preparation method (with or without electrolyte) as well as the concentration of the background electrolyte. The reduced viscosity of pCNC-stabilized emulsions in the presence of an electrolyte, coupled with the absence of acute toxicity, allows us to recommend them as a convenient oral delivery system for fat-soluble, biologically active substances. Our emulsions carrying donepezil (an anti-Alzheimer drug) showed better performance than a solution of donepezil hydrochloride in preventing memory impairment tested on laboratory mice.
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Affiliation(s)
- Vasily I Mikhaylov
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of the Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russia
| | - Mikhail A Torlopov
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of the Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russia
| | - Irina N Vaseneva
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of the Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russia
| | - Philipp V Legki
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of the Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russia
| | - Nikita M Paderin
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Ural Branch of the Russian Academy of Sciences", 50 Pervomayskaya St., 167982 Syktyvkar, Russia
| | - Ilia S Martakov
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of the Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russia
| | - Petr A Sitnikov
- Institute of Chemistry of Federal Research Centre "Komi Science Centre of the Ural Branch of the Russian Academy of Sciences", 48 Pervomayskaya St., 167000 Syktyvkar, Russia
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Gómez-Estaca J, Tovar C, Montero P, Gómez-Guillén M. Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Wang X, Shi G, Fan S, Ma J, Yan Y, Wang M, Tang X, Lv P, Zhang Y. Targeted delivery of food functional ingredients in precise nutrition: design strategy and application of nutritional intervention. Crit Rev Food Sci Nutr 2023; 64:7854-7877. [PMID: 36999956 DOI: 10.1080/10408398.2023.2193275] [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: 04/01/2023]
Abstract
With the high incidence of chronic diseases, precise nutrition is a safe and efficient nutritional intervention method to improve human health. Food functional ingredients are an important material base for precision nutrition, which have been researched for their application in preventing diseases and improving health. However, their poor solubility, stability, and bad absorption largely limit their effect on nutritional intervention. The establishment of a stable targeted delivery system is helpful to enhance their bioavailability, realize the controlled release of functional ingredients at the targeted action sites in vivo, and provide nutritional intervention approaches and methods for precise nutrition. In this review, we summarized recent studies about the types of targeted delivery systems for the delivery of functional ingredients and their digestion fate in the gastrointestinal tract, including emulsion-based delivery systems and polymer-based delivery systems. The building materials, structure, size and charge of the particles in these delivery systems were manipulated to fabricate targeted carriers. Finally, the targeted delivery systems for food functional ingredients have gained some achievements in nutritional intervention for inflammatory bowel disease (IBD), liver disease, obesity, and cancer. These findings will help in designing fine targeted delivery systems, and achieving precise nutritional intervention for food functional ingredients on human health.
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Affiliation(s)
- Xu Wang
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
- Department of Cell Biology, Cardiovascular Medical Science Center, Key Laboratory of Neural and Vascular Biology of Ministry of Education, Hebei Medical University, Shijiazhuang, China
| | - Guohua Shi
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
| | - Sufang Fan
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
| | - Junmei Ma
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
| | - Yonghuan Yan
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
- School of Forensic Medicine, Hebei Key Laboratory of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Mengtian Wang
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
- School of Forensic Medicine, Hebei Key Laboratory of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Xiaozhi Tang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Pin Lv
- Department of Cell Biology, Cardiovascular Medical Science Center, Key Laboratory of Neural and Vascular Biology of Ministry of Education, Hebei Medical University, Shijiazhuang, China
| | - Yan Zhang
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
- School of Forensic Medicine, Hebei Key Laboratory of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
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