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Sun H, Qiu X, Li X, Wang H. Eco-friendly, pH-sensitive curcumin-loaded sodium alginate/hydroxyapatite/quaternary ammonium chitosan microspheres with enhanced antibacterial and antioxidant activities for fruit preservation. Int J Biol Macromol 2024; 279:135297. [PMID: 39233149 DOI: 10.1016/j.ijbiomac.2024.135297] [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: 06/04/2024] [Revised: 08/29/2024] [Accepted: 09/01/2024] [Indexed: 09/06/2024]
Abstract
The development of intelligent responsive reactive packaging materials with natural polymers shows excellent potential in food preservation. In this study, eco-friendly, pH-sensitive sodium alginate (SA)/hydroxyapatite (HA)/quaternary ammonium chitosan (HACC) composite microspheres loading curcumin (CUR) with excellent antibacterial and antioxidant activities were successfully synthesized. Scanning electron microscopy (SEM) and nitrogen adsorption/desorption tests indicated that the doping of HA substantially increased the specific surface area and pore volume of the microspheres. The loading experiments showed that the efficiency of the microspheres was significantly increased by 49.47 % and 55.10 %, respectively, when HA and HACC were incorporated into the SA network. The release test results suggested that the release rate of SA/HA/HACC microspheres loading CUR (SA/HA/HACC@CUR) increased as the pH decreased, demonstrating notable pH-responsive release characteristics. DPPH free radical scavenging experiments demonstrated that the SA/HA/HACC@CUR had excellent and long-lasting antioxidant capacity. The antibacterial experiments revealed that the SA/HA/HACC@CUR had excellent antibacterial properties, with inhibition rates of 88.73 % and 92.52 % against E. coli and S. aureus, respectively. Making coatings out of microspheres could effectively slow down the rotting and deterioration of cherry tomatoes during storage, suggesting that microspheres with intelligent responses have a broad application prospect in fruit preservation.
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Affiliation(s)
- Haonan Sun
- Department of Packaging Engineering, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaolin Qiu
- Department of Packaging Engineering, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Xiaoyi Li
- Department of Packaging Engineering, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hanyu Wang
- Department of Packaging Engineering, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
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2
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Bejenaru LE, Radu A, Segneanu AE, Biţă A, Manda CV, Mogoşanu GD, Bejenaru C. Innovative Strategies for Upcycling Agricultural Residues and Their Various Pharmaceutical Applications. PLANTS (BASEL, SWITZERLAND) 2024; 13:2133. [PMID: 39124251 PMCID: PMC11314045 DOI: 10.3390/plants13152133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/16/2024] [Accepted: 07/30/2024] [Indexed: 08/12/2024]
Abstract
This review investigates innovative strategies for upcycling agricultural residues into valuable pharmaceutical compounds. The improper disposal of agricultural residues contributes to significant environmental issues, including increased greenhouse gas emissions and ecosystem degradation. Upcycling offers a sustainable solution, transforming these residues into high-value bioproducts (antioxidants, antitumor agents, antidiabetic compounds, anti-inflammatory agents, and antiviral drugs). Nanotechnology and microbial biotechnology have a crucial role in enhancing bioavailability and targeted delivery of bioactive compounds. Advanced techniques like enzymatic hydrolysis, green solvents, microwave processing, pyrolysis, ultrasonic processing, acid and alkaline hydrolysis, ozonolysis, and organosolv processes are explored for their effectiveness in breaking down agricultural waste and extracting valuable compounds. Despite the promising potential, challenges such as variability in residue composition, scalability, and high costs persist. The review emphasizes the need for future research on cost-effective extraction techniques and robust regulatory frameworks to ensure the safety, efficacy, and quality of bioproducts. The upcycling of agricultural residues represents a viable path towards sustainable waste management and production of pharmaceutical compounds, contributing to environmental conservation and public health improvements. This review provides an analysis of the current literature and identifies knowledge gaps, offering recommendations for future studies to optimize the use of agricultural residues in the drug industry.
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Affiliation(s)
- Ludovic Everard Bejenaru
- Department of Pharmacognosy & Phytotherapy, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania; (L.E.B.); (A.B.); (G.D.M.)
| | - Antonia Radu
- Department of Pharmaceutical Botany, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania; (A.R.); (C.B.)
| | - Adina-Elena Segneanu
- Institute for Advanced Environmental Research, West University of Timişoara (ICAM–WUT), 4 Oituz Street, 300086 Timişoara, Romania
| | - Andrei Biţă
- Department of Pharmacognosy & Phytotherapy, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania; (L.E.B.); (A.B.); (G.D.M.)
| | - Costel-Valentin Manda
- Department of Analytical and Instrumental Chemistry, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania;
| | - George Dan Mogoşanu
- Department of Pharmacognosy & Phytotherapy, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania; (L.E.B.); (A.B.); (G.D.M.)
| | - Cornelia Bejenaru
- Department of Pharmaceutical Botany, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania; (A.R.); (C.B.)
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3
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Herrera-Rivera MDR, Torres-Arellanes SP, Cortés-Martínez CI, Navarro-Ibarra DC, Hernández-Sánchez L, Solis-Pomar F, Pérez-Tijerina E, Román-Doval R. Nanotechnology in food packaging materials: role and application of nanoparticles. RSC Adv 2024; 14:21832-21858. [PMID: 38984259 PMCID: PMC11231830 DOI: 10.1039/d4ra03711a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Accepted: 06/27/2024] [Indexed: 07/11/2024] Open
Abstract
Global concerns about food security, driven by rising demand, have prompted the exploration of nanotechnology as a solution to enhance food supply. This shift comes in response to the limitations of conventional technologies in meeting the ever-increasing demand for food products. Consequently, nanoparticles play a crucial role in enhancing food production, preservation, and extending shelf life by imparting exceptional properties to materials. Nanoparticles and nanostructures with attributes like expansive surface area and antimicrobial efficacy, are versatile in both traditional packaging and integration into biopolymer matrices. These distinctive qualities contribute to their extensive use in various food sector applications. Hence, this review explores the physicochemical properties, functions, and biological aspects of nanoparticles in the context of food packaging. Furthermore, the synergistic effect of nanoparticles with different biopolymers, alongside its different potential applications such as food shelf-life extenders, antimicrobial agents and as nanomaterials for developing smart packaging systems were summarily explored. While the ongoing exploration of this research area is evident, our review highlights the substantial potential of nanomaterials to emerge as a viable choice for food packaging if the challenges regarding toxicity are carefully and effectively modulated.
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Affiliation(s)
| | - Sandra P Torres-Arellanes
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Carlos Inocencio Cortés-Martínez
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Diana C Navarro-Ibarra
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Laura Hernández-Sánchez
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Francisco Solis-Pomar
- Facultad de Ciencias Físico-Matemáticas, Universidad Autónoma de Nuevo León San Nicolas de los Garza Nuevo León 66451 Mexico
| | - Eduardo Pérez-Tijerina
- Facultad de Ciencias Físico-Matemáticas, Universidad Autónoma de Nuevo León San Nicolas de los Garza Nuevo León 66451 Mexico
| | - Ramón Román-Doval
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
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4
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Hamid S, Oukil NF, Moussa H, Mahdjoub MM, Djihad N, Berrabah I, Bouhenna MM, Chebrouk F, Hentabli M. Enhancing basil essential oil microencapsulation using pectin/casein biopolymers: Optimization through D-optimal design, controlled release modeling, and characterization. Int J Biol Macromol 2024; 265:130948. [PMID: 38503374 DOI: 10.1016/j.ijbiomac.2024.130948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 03/21/2024]
Abstract
A D-optimal design was employed to optimize the microencapsulation (MEC) of basil essential oil (BEO) within a biopolymer matrix using the complex coacervation technique. BEO microcapsules (BEO-MCs) obtained under the optimal conditions exhibited high yield and efficiency with 80.45 ± 0.01 % and 93.10 ± 0.18 %, respectively. The successful MEC of BEO with an average particle size of 4.81 ± 2.86 μm was confirmed by ATR-FTIR, X-RD, and SEM analyses. Furthermore, the thermal stability of BEO-MCs was assessed using TGA-DSC analysis, which provided valuable insights into the MC's thermal stability. Furthermore, the proposed model, with a high R2 value (0.99) and low RMSE (1.56 %), was the most suitable one among the tested models for the controlled release kinetics of the optimal BEO-MCs under simulated gastrointestinal conditions. The successful optimization of BEO MEC using biopolymers through the D-optimal design could be a promising avenue for food and pharmaceutical industries, providing new strategies for the development of effective products.
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Affiliation(s)
- Sarah Hamid
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria.
| | - Naima Fadloun Oukil
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Hamza Moussa
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
| | - Malik Mohamed Mahdjoub
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
| | - Nadjet Djihad
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Ismail Berrabah
- Laboratoire des Matériaux Polymères Avancés (LMPA), Faculté de Technologie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Mustapha Mounir Bouhenna
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), BP384, Bou-Ismail, Tipaza 42004, Algeria
| | - Farid Chebrouk
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), BP384, Bou-Ismail, Tipaza 42004, Algeria
| | - Mohamed Hentabli
- Laboratoire de Biomatériaux et Phénomènes de Transport (LBMPT), Université Yahia Fares de Médéa, Médéa 26000, Algeria
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Ma D, Yang B, Zhao J, Yuan D, Li Q. Advances in protein-based microcapsules and their applications: A review. Int J Biol Macromol 2024; 263:129742. [PMID: 38278389 DOI: 10.1016/j.ijbiomac.2024.129742] [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: 10/20/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.
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Affiliation(s)
- Donghui Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China.
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6
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Rajasekaran B, Singh A, Nilsuwan K, Ma L, Nazeer RA, Benjakul S. Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability. RSC Adv 2024; 14:6135-6145. [PMID: 38375016 PMCID: PMC10875418 DOI: 10.1039/d3ra07342d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Accepted: 02/02/2024] [Indexed: 02/21/2024] Open
Abstract
Shrimp oil (SO) nanoemulsions stabilized by fish myofibrillar protein, considered as functional foods, were prepared via microfluidization and ultrasonication. The study explored varying microfluidization (pressure and cycles) and ultrasonication (amplitude and sonication time) conditions that influenced emulsion properties and stability. Ultrasonicated emulsions exhibited superior emulsifying properties, adsorbed protein content, thermal stability, and centrifugal stability than microfluidized emulsions (p < 0.05). Microfluidization at 6.89 and 13.79 MPa with 2 or 4 cycles yielded larger droplets (536 to 638 nm) (p < 0.05), while ultrasonication at 40% and 50% amplitude for 5, 10 and 15 min produced smaller droplets (426 to 494 nm) (p < 0.05). Optimal conditions were obtained for microfluidization (13.79 MPa, 2 cycles) and ultrasonication (50% amplitude, 10 min). Ultrasonicated emulsions had generally smaller d32 and d43, lower polydispersity and higher ζ-potential than their microfluidized counterparts. Microstructural analysis and CLSM images confirmed their superior stability during storage. SO nanoemulsions could be applied as functional food.
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Affiliation(s)
- Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University Hat Yai 90110 Songkhla Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University Hat Yai 90110 Songkhla Thailand
| | - Krisana Nilsuwan
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University Hat Yai 90110 Songkhla Thailand
| | - Lukai Ma
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Rasool Abdul Nazeer
- Biopharmaceuticals Lab, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology Kattankulathur Chennai 603203 Tamil Nadu India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University Hat Yai 90110 Songkhla Thailand
- Department of Food and Nutrition, Kyung Hee University Seoul 02447 Republic of Korea
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7
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Bobe K, Suryawanshi Y, Gomase V, Kachhi M, Bobade C. Formulation Consideration of Medicated Chewing Gum: A Review. RECENT ADVANCES IN DRUG DELIVERY AND FORMULATION 2024; 18:100-109. [PMID: 38638041 DOI: 10.2174/0126673878281000240411073412] [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: 11/24/2023] [Revised: 03/11/2024] [Accepted: 03/26/2024] [Indexed: 04/20/2024]
Abstract
In recent times, technological and scientific advances have been made in studying and developing orally delivered medication. Such studies demonstrate the importance of the oral route among patients. The accuracy of drug delivery is very important to achieve a successful therapeutic effect in the case of various pharmaceutical products. A novel drug delivery system adds new benefits or advantages to a drug. This review covers all the aspects of medicated chewing gum (MCG) as a new drug delivery method, including the benefits and drawbacks, manufacturing methods, type of MCG, composition of chewing gum, evaluation parameters, factors that affected the release of API, its pharmaceutical significance, various marketed chewing gum and chewing gum packaging. Chewing gum as a drug delivery system has the potential to cure or prevent various indications, such as analgesic, CNS stimulation, smoking cessation, motion sickness, and treatment and prevention of dental caries or gingivitis. Pharmaceutical distribution to the oral mucosa can be made more convenient and enticing with the help of MCG. Compared to conventional techniques, this delivery system has a longer-lasting effect, which makes it a viable option for treating digestive problems, headaches, migraines, coughing, anxiety, and allergies.
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Affiliation(s)
- Kishan Bobe
- Department of Pharmaceutics, Jayawantrao Sawant College of Pharmacy and Research, Savitribai Phule Pune University, Pune, 411028, India
| | - Yoesh Suryawanshi
- Department of Pharmaceutics, Jayawantrao Sawant College of Pharmacy and Research, Savitribai Phule Pune University, Pune, 411028, India
| | - Virendra Gomase
- Department of Pharmaceutics, Jayawantrao Sawant College of Pharmacy and Research, Savitribai Phule Pune University, Pune, 411028, India
| | - Muizz Kachhi
- School of Health Science and Technology, Dr Vishwanath Karad MIT World Peace University, Pune, Maharashtra, India
| | - Chandrashekhar Bobade
- School of Health Science and Technology, Dr Vishwanath Karad MIT World Peace University, Pune, Maharashtra, India
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Peña-Ortiz M, Serrano L, Romero AA, García A. Bay Leaves Extracts as Active Additive for Food Protective Coatings. Foods 2023; 12:3741. [PMID: 37893634 PMCID: PMC10606290 DOI: 10.3390/foods12203741] [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: 09/20/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Ethanolic extracts of bay leaves were obtained using the Soxhlet method (extraction yield of 22.3 ± 1.2%) and further analyzed through different methods, thus determining the chemical composition with gas chromatography, phenolic content with the Folin-Ciocalteu technique (11.8 ± 0.4% wt.) and antioxidant power with the radical 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method (75.06%). Furthermore, its effect on the growth of two bacteria, Escherichia coli and Bacillus cereus, and on two yeasts, Candida glabrata and Saccharomyces cerevisiae, was determined, showing a minimum inhibitory concentration of 0.65 mg/mL on the growth of B. cereus. Finally, edible films were prepared using different polymers (carboxymethyl cellulose, gum Arabic, polyvinyl pyrrolidone, and polyvinyl alcohol) containing 0, 5, 10, or 15% wt. of bay leaf extract as troubleshooting for perishable fruits, specifically for cultivated strawberry. The prepared composites presented reduced water vapor permeabilities (up to 4.3 × 10-7 g·Pa-1·m-1·h-1), high specific transparencies (≈30%/mm), as well as the effective blocking of ultraviolet radiation (>99.9%). In vivo tests showed that the most suitable treatment for strawberry protection was the impregnation with a composite comprising polyvinyl alcohol and a 15% wt. bay leaf extract, resulting in a noteworthy reduction in mass loss (22% after 6 days). It can be asserted that food packaging with the designed composites would be an effective alternative for the reduction in postharvest losses.
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Affiliation(s)
- Manuel Peña-Ortiz
- FQM-383 NANOVAL Group, Organic Chemistry Department, University of Córdoba, Campus de Rabanales, Marie Curie Building, Ctra. Nnal. IV-A, Km 396, 14014 Córdoba, Spain; (M.P.-O.); (A.A.R.)
- BioPrEn Group (RNM 940), Chemical Engineering Department, Instituto Químico para la Energía y el Medioambiente (IQUEMA), Faculty of Science, University of Córdoba, 14014 Córdoba, Spain
| | - Luis Serrano
- BioPrEn Group (RNM 940), Chemical Engineering Department, Instituto Químico para la Energía y el Medioambiente (IQUEMA), Faculty of Science, University of Córdoba, 14014 Córdoba, Spain
| | - Antonio A. Romero
- FQM-383 NANOVAL Group, Organic Chemistry Department, University of Córdoba, Campus de Rabanales, Marie Curie Building, Ctra. Nnal. IV-A, Km 396, 14014 Córdoba, Spain; (M.P.-O.); (A.A.R.)
| | - Araceli García
- FQM-383 NANOVAL Group, Organic Chemistry Department, University of Córdoba, Campus de Rabanales, Marie Curie Building, Ctra. Nnal. IV-A, Km 396, 14014 Córdoba, Spain; (M.P.-O.); (A.A.R.)
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Liu Y, Ma M, Yuan Y. The potential of curcumin-based co-delivery systems for applications in the food industry: Food preservation, freshness monitoring, and functional food. Food Res Int 2023; 171:113070. [PMID: 37330831 DOI: 10.1016/j.foodres.2023.113070] [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: 04/06/2023] [Revised: 05/28/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
Currently, curcumin-based co-delivery systems are receiving widespread attention. However, a systematic summary of the possibility of curcumin-based co-delivery systems used for the food industry from multiple directions based on the functional characteristics of curcumin is lacking. This review details the different forms of curcumin-based co-delivery systems including the single system of nanoparticle, liposome, double emulsion, and multiple systems composed of different hydrocolloids. The structural composition, stability, encapsulation efficiency, and protective effects of these forms are discussed comprehensively. The functional characteristics of curcumin-based co-delivery systems are summarized, involving biological activity (antimicrobial and antioxidant), pH-responsive discoloration, and bioaccessibility/bioavailability. Correspondingly, potential applications for food preservation, freshness detection, and functional foods are introduced. In the future, more novel co-delivery systems for active ingredients and food matrices should be developed. Besides, the synergistic mechanisms between active ingredients, delivery carrier/active ingredient, and external physical condition/active ingredient should be explored. In conclusion, curcumin-based co-delivery systems have the potential to be widely used in the food industry.
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Affiliation(s)
- Yueyue Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mengjie Ma
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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10
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Zhang Q, Yang A, Tan W, Yang W. Development, Physicochemical Properties, and Antibacterial Activity of Propolis Microcapsules. Foods 2023; 12:3191. [PMID: 37685123 PMCID: PMC10486760 DOI: 10.3390/foods12173191] [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: 07/19/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Propolis is a well-known natural antibacterial substance with various biological activities, such as anti-inflammatory and antioxidant activity. However, applications of propolis are limited due to its low water solubility. In this study, propolis microcapsules were developed with a core material of ethanol extract of propolis and shell materials of gum arabic and β-cyclodextrin using a spray-drying technique. The optional processing formula, particle size distribution, morphology, dissolution property, and antibacterial activity of propolis microcapsules were determined. The results showed that the optional processing obtained an embedding rate of 90.99% propolis microcapsules with an average particle size of 445.66 ± 16.96 nm. The infrared spectrogram and thermogravimetric analyses showed that propolis was embedded in the shell materials. The propolis microcapsules were continuously released in water and fully released on the eighth day, and compared to propolis, the microcapsules exhibited weaker antibacterial activity. The minimum inhibitory concentrations (MICs) of propolis microcapsules against Escherichia coli and Staphylococcus aureus were 0.15 and 1.25 mg/mL, and their minimum bactericidal concentrations (MBCs) were 0.3 and 1.25 mg/mL, respectively. This water-soluble propolis microcapsule shows the potential for use as a sustained-release food additive, preservative, or drug.
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Affiliation(s)
- Qingya Zhang
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Q.Z.); (A.Y.); (W.T.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ao Yang
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Q.Z.); (A.Y.); (W.T.)
| | - Weihua Tan
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Q.Z.); (A.Y.); (W.T.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wenchao Yang
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Q.Z.); (A.Y.); (W.T.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Abedini A, Dakhili S, Bazzaz S, Kamaladdin Moghaddam S, Mahmoudzadeh M, Andishmand H. Fortification of chocolates with high-value-added plant-based substances: Recent trends, current challenges, and future prospects. Food Sci Nutr 2023; 11:3686-3705. [PMID: 37457143 PMCID: PMC10345668 DOI: 10.1002/fsn3.3387] [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: 12/20/2022] [Revised: 04/07/2023] [Accepted: 04/11/2023] [Indexed: 07/18/2023] Open
Abstract
High consumption of delicious foods, such as chocolates, is considered excellent snacks, capable of converting from health-threatening to great functional foods. The fortification of chocolates with high-value-added plant-based substances might improve their healthful effects, nutritional properties, and shelf life. Chocolate could be an effective carrier for plant-based substances delivery, and it could be an effective vehicle to treat and reduce the indications of disease, such as obesity, overweight, hypertension, stress, cardiovascular failure, congestive heart failure, and diabetes. Referring to the recent studies in chocolate fortification with high-value-added plant-based substances, it seems that the recent trends are toward its therapeutic effects against noncommunicable diseases. Despite the undeniable functional effects of fortified chocolates, there are some challenges in the fortification way of chocolates. In other words, their functional characteristics, such as rheological and sensory attributes, may undesirably change. It seems that encapsulation techniques, such as spray drying, antisolvent precipitation, nanoemulsification, and liposomal encapsulation, could almost overcome these challenges. Thus, several studies focused on designing and fabricating nanoscale delivery systems with the aim of chocolate fortification, which is discussed.
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Affiliation(s)
- Amirhossein Abedini
- Department of Environmental Health Engineering, Food Safety Division, School of Public HealthTehran University of Medical SciencesTehranIran
- Students' Scientific Research Center (SSRC)Tehran University of Medical SciencesTehranIran
| | - Samira Dakhili
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Sara Bazzaz
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Saba Kamaladdin Moghaddam
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Maryam Mahmoudzadeh
- Department of Food Science and Technology, Faculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
- Drug Applied Research CenterTabriz University of Medical SciencesTabrizIran
| | - Hashem Andishmand
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
- Research Center for Pharmaceutical Nanotechnology, Biomedicine InstituteTabriz University of Medical SciencesTabrizIran
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12
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Lan X, Liu Y, Wang L, Wang H, Hu Z, Dong H, Yu Z, Yuan Y. A review of curcumin in food preservation: Delivery system and photosensitization. Food Chem 2023; 424:136464. [PMID: 37247602 DOI: 10.1016/j.foodchem.2023.136464] [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: 02/27/2023] [Revised: 05/01/2023] [Accepted: 05/23/2023] [Indexed: 05/31/2023]
Abstract
As a natural polyphenol, curcumin has been used as an alternative to synthetic preservatives in food preservation. Different from previous reviews that mainly focus on the pH-responsive discoloration of curcumin to detect changes in food quality in real time, this paper focuses on the perspective of the delivery system and photosensitization of curcumin for food preservation. The delivery system is an effective means to overcome the challenges of curcumin like instability, hydrophobicity, and low bioavailability. Curcumin as a photosensitizer can effectively sterilize to preserve food. The practical fresh-keeping effects of the delivery system and photosensitization of curcumin on foods (fruits/vegetables, animal-derived food, and grain) were summarized comprehensively, including shelf-life extension, maintenance of physicochemical properties, nutritional quality, and sensory. Future research should focus on the development of novel curcumin-loaded materials used for food preservation, and most importantly, the biosafety and accumulation toxicity associated with these materials should be explored.
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Affiliation(s)
- Xiang Lan
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yueyue Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lei Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Haiyan Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhe Hu
- Hisense Ronshen (Guangdong) Refrigerator Co., Ltd., Foshan 528303, China
| | - Hao Dong
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhiwen Yu
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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13
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Khan N, Singh AK, Saneja A. Preparation, Characterization, and Antioxidant Activity of L-Ascorbic Acid/HP- β-Cyclodextrin Inclusion Complex-Incorporated Electrospun Nanofibers. Foods 2023; 12:foods12071363. [PMID: 37048184 PMCID: PMC10093489 DOI: 10.3390/foods12071363] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
L-Ascorbic acid (LAA) is a key vitamin, implicated in a variety of physiological processes in humans. Due to its free radical scavenging activity, it is extensively employed as an excipient in pharmaceutical products and food supplements. However, its application is greatly impeded by poor thermal and aqueous stability. Herein, to improve the stability and inhibit oxidative degradation, we prepared LAA-cyclodextrin inclusion complex-incorporated nanofibers (NFs). The continuous variation method (Job plot) demonstrated that LAA forms inclusions with hydroxypropyl-β-cyclodextrin (HP-β-CD) at a 2:1 molar stoichiometric ratio. The NFs were prepared via the single step electrospinning technique, without using any polymer matrix. The solid-state characterizations of LAA/HP-β-CD-NF via powder x-ray diffractometry (PXRD), Fourier-transform infrared (FT-IR) analysis, differential scanning calorimetry (DSC), thermal gravimetric analysis (TGA), and nuclear magnetic resonance (1H NMR and 2D-NOESY) spectroscopy, reveal the effective encapsulation of the LAA (guest molecule) inside the HP-β-CD (host) cavity. The SEM micrograph reveals an average fiber diameter of ~339 nm. The outcomes of the thermal investigations demonstrated that encapsulation of LAA within HP-β-CD cavities provides improved thermal stability of LAA (by increasing the thermal degradation temperature). The radical scavenging assay demonstrated the enhanced antioxidant potential of LAA/HP-β-CD-NF, as compared to native LAA. Overall, the study shows that cyclodextrin inclusion complex-incorporated NFs, are an effective approach for improving the limitations associated with LAA, and provide promising avenues in its therapeutic and food applications.
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Affiliation(s)
- Nabab Khan
- Formulation Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Amit Kumar Singh
- Formulation Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Ankit Saneja
- Formulation Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
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14
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Encapsulation of Cymbopogon khasiana × Cymbopogon pendulus Essential Oil (CKP-25) in Chitosan Nanoemulsion as a Green and Novel Strategy for Mitigation of Fungal Association and Aflatoxin B 1 Contamination in Food System. Foods 2023; 12:foods12040722. [PMID: 36832806 PMCID: PMC9956316 DOI: 10.3390/foods12040722] [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: 12/11/2022] [Revised: 01/19/2023] [Accepted: 01/22/2023] [Indexed: 02/11/2023] Open
Abstract
The present study deals with the encapsulation of Cymbopogon khasiana × Cymbopogon pendulus essential oil (CKP-25-EO) into a chitosan nanoemulsion and efficacy assessment for inhibition of fungal inhabitation and aflatoxin B1 (AFB1) contamination in Syzygium cumini seeds with emphasis on cellular and molecular mechanism of action. DLS, AFM, SEM, FTIR, and XRD analyses revealed the encapsulation of CKP-25-EO in chitosan with controlled delivery. The CKP-25-Ne displayed enhanced antifungal (0.08 µL/mL), antiaflatoxigenic (0.07 µL/mL), and antioxidant activities (IC50 DPPH = 6.94 µL/mL, IC50 ABTS = 5.40 µL/mL) in comparison to the free EO. Impediment in cellular ergosterol, methylglyoxal biosynthesis, and in silico molecular modeling of CKP-25-Ne validated the cellular and molecular mechanism of antifungal and antiaflatoxigenic activity. The CKP-25-Ne showed in situ efficacy for inhibition of lipid peroxidation and AFB1 secretion in stored S. cumini seeds without altering the sensory profile. Moreover, the higher mammalian safety profile strengthens the application of CKP-25-Ne as a safe green nano-preservative against fungal association, and hazardous AFB1 contamination in food, agriculture, and pharmaceutical industries.
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15
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Alves J, Gaspar PD, Lima TM, Silva PD. What is the role of active packaging in the future of food sustainability? A systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1004-1020. [PMID: 35303759 DOI: 10.1002/jsfa.11880] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 01/17/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
Nowadays, the strong increase in products consumption, the purchase of products on online platforms as well as the requirements for greater safety and food protection are a concern for food and packaging industries. Active packaging brings huge advances in the extension of product shelf-life and food degradation and losses reduction. This systematic work aims to collect and evaluate all existing strategies and technologies of active packaging that can be applied in food products, with a global view of new possibilities for food preservation. Oxygen scavengers, carbon dioxide emitters/absorbers, ethylene scavengers, antimicrobial and antioxidant active packaging, and other active systems and technologies are summarized including the products commercially available and the respective mechanisms of action. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Joel Alves
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Gaspar
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Tânia M Lima
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Silva
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
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16
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Transformation of Agro-Waste into Value-Added Bioproducts and Bioactive Compounds: Micro/Nano Formulations and Application in the Agri-Food-Pharma Sector. Bioengineering (Basel) 2023; 10:bioengineering10020152. [PMID: 36829646 PMCID: PMC9952426 DOI: 10.3390/bioengineering10020152] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/19/2023] [Accepted: 01/20/2023] [Indexed: 01/26/2023] Open
Abstract
The agricultural sector generates a significant amount of waste, the majority of which is not productively used and is becoming a danger to both world health and the environment. Because of the promising relevance of agro-residues in the agri-food-pharma sectors, various bioproducts and novel biologically active molecules are produced through valorization techniques. Valorization of agro-wastes involves physical, chemical, and biological, including green, pretreatment methods. Bioactives and bioproducts development from agro-wastes has been widely researched in recent years. Nanocapsules are now used to increase the efficacy of bioactive molecules in food applications. This review addresses various agri-waste valorization methods, value-added bioproducts, the recovery of bioactive compounds, and their uses. Moreover, it also covers the present status of bioactive micro- and nanoencapsulation strategies and their applications.
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17
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Micro-/Nano-Carboxymethyl Cellulose as a Promising Biopolymer with Prospects in the Agriculture Sector: A Review. Polymers (Basel) 2023; 15:polym15020440. [PMID: 36679320 PMCID: PMC9860740 DOI: 10.3390/polym15020440] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/08/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
The increase in the population rate has increased the demand for safe and quality food products. However, the current agricultural system faces many challenges in producing vegetables and fruits. Indiscriminate use of pesticides and fertilizers, deficiency of water resources, short shelf life of products postharvest, and nontargeted delivery of agrochemicals are the main challenges. In this regard, carboxymethyl cellulose (CMC) is one of the most promising materials in the agriculture sector for minimizing these challenges due to its mechanical strength, viscosity, wide availability, and edibility properties. CMC also has high water absorbency; therefore, it can be used for water deficiency (as superabsorbent hydrogels). Due to the many hydroxyl groups on its surface, this substance has high efficacy in removing pollutants, such as pesticides and heavy metals. Enriching CMC coatings with additional substances, such as antimicrobial, antibrowning, antioxidant, and antisoftening materials, can provide further novel formulations with unique advantages. In addition, the encapsulation of bioactive materials or pesticides provides a targeted delivery system. This review presents a comprehensive overview of the use of CMC in agriculture and its applications for preserving fruit and vegetable quality, remediating agricultural pollution, preserving water sources, and encapsulating bioactive molecules for targeted delivery.
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18
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Yousefi M, Jafari SM, Ahangari H, Ehsani A. Application of Nanoliposomes Containing Nisin and Crocin in Milk. Adv Pharm Bull 2023; 13:134-142. [PMID: 36721817 PMCID: PMC9871285 DOI: 10.34172/apb.2023.014] [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: 04/15/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 02/03/2023] Open
Abstract
Purpose: This study aimed to investigate the effects of nanoliposomes containing crocin and nisin in milk samples as a food model. Therefore, three formulations were prepared and compared, including (1) milk samples containing free nisin and crocin, (2) samples with nanoliposomes containing nisin and crocin, and (3) nisin and crocin-loaded nanoliposomes coated with chitosan. Methods: In order to find the optimum amount of both bioactives within nanoliposomes, analyses of size, polydispersity index (PDI), zeta potential, and encapsulation efficiency were accomplished. Then, the best formulated nanoliposome was evaluated and compared with a solution containing free bioactives and nanoliposomes coated with chitosan using other experiments, including antioxidant and antibacterial activities, viscosity, colorimetric and bacterial growth. Results: The best nanoliposomal system based on the factors of size, PDI, zeta potential, and encapsulation efficiency was related for the nanocarrier with 4 mg crocin, 4.5 mg nisin, and 40 mg lecithin. Based on the results obtained, both nanoliposome (a*=5.41) and chitosancoated nanoliposome (a*=5.09) solutions could significantly (P<0.05) reduce the redness of milk induced by free bioactives (a*=12.32). However, viscosity of milk in chitosan-coated nanoliposome solution was found to be higher (3.42 cP) than other formulations (viscosity of samples with free bioactives was 1.65 cP and viscosity of samples containing nanoliposome was 1.71 cP). In addition, chitosan-coated nanoliposomes could inhibit the growth of Listeria monocytogenes stronger than other samples. Conclusion: Encapsulation of nisin and crocin in nanoliposomes showed promising results for preserving food safety and quality.
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Affiliation(s)
- Mohammad Yousefi
- Department of Food Science and Technology, Tabriz University of Medical Sciences. Tabriz, Iran. Food and Beverage Safety Research Center, Urmia University of Medical Sciences
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hossein Ahangari
- Department of Food Science and Technology & Nutrition Research Center, Tabriz University of Medical Sciences. Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology & Nutrition Research Center, Tabriz University of Medical Sciences. Tabriz, Iran
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19
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Eghbal N, Viton C, Gharsallaoui A. Nano and microencapsulation of bacteriocins for food applications: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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20
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Gharby S, Oubannin S, Ait Bouzid H, Bijla L, Ibourki M, Gagour J, Koubachi J, Sakar EH, Majourhat K, Lee LH, Harhar H, Bouyahya A. An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils. Foods 2022; 11:3258. [PMID: 37431007 PMCID: PMC9601662 DOI: 10.3390/foods11203258] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 07/30/2023] Open
Abstract
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
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Affiliation(s)
- Saïd Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan 93002, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Genomic Center of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
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21
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Wang Y, Yang F, Liu T, Zhao C, Gu F, Du H, Wang F, Zheng J, Xiao H. Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition. Crit Rev Food Sci Nutr 2022; 64:1237-1255. [PMID: 36052655 DOI: 10.1080/10408398.2022.2115002] [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: 11/03/2022]
Abstract
Carotenoids in plant foods are sources of pro-vitamin A and nutrients with several health benefits, including antioxidant and anticancer activities. However, humans cannot synthesize carotenoids de novo and must obtain them from the diet, typically via plant foods. We review the chemical changes of carotenoids in plant foods from farm to table and nutrition, including nutrient release and degradation during processing and metabolism in vivo. We also describe the influencing factors and proposals corresponding to enhancing the release, retention and utilization of carotenoids, thus benefiting human health. Processing methods influence the release and degradation of carotenoids, and nonthermal processing may optimize processing effects. The carotenoid profile, food matrix, and body status influence the digestion, absorption, and biotransformation of carotenoids in vivo; food design (diet and carotenoid delivery systems) can increase the bioavailability levels of carotenoids in the human body. In this review, the dynamic fate of carotenoids in plant foods is summarized systematically and deeply, focusing on changes in their chemical structure; identifying critical control points and influencing factors to facilitate carotenoid regulation; and suggesting multi-dimensional strategies based on the current state of food processing industries to achieve health benefits for consumers.
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Affiliation(s)
- Yanqi Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Feilong Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ting Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Fengying Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Biochemical Engineering, Beijing Union University, Beijing, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
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22
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Sustainability in food-waste reduction biotechnology: a critical review. Curr Opin Biotechnol 2022; 77:102781. [PMID: 36029714 DOI: 10.1016/j.copbio.2022.102781] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/20/2022] [Accepted: 07/26/2022] [Indexed: 11/22/2022]
Abstract
Reduction of the $2.625 trillion USD global food-waste problem is a critical goal in combatting climate change and world hunger. However, the outcome analysis of theoretically 'sustainable' individual biotechnological approaches to food-waste reduction is neglected. This critical review applies the principles of the circular economy to the broader context of biotechnology innovations for food-waste reduction. The evaluation of sustainability and relationship to the food-waste management hierarchy are discussed with relevance to recent innovations in biotransformation of food waste and food-waste prevention. Comparison of these innovation categories reveals the challenges of impact at scale for food-waste reduction biotechnology, particularly in food-waste prevention technologies having low technology-readiness levels, and points to illustrative examples of efforts to meet and overcome these challenges.
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23
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In Vitro Release of Anthocyanins from Microencapsulated Natal Plum (Carissa macrocarpa) Phenolic Extract in Alginate/Psyllium Mucilage Beads. Foods 2022; 11:foods11172550. [PMID: 36076736 PMCID: PMC9455463 DOI: 10.3390/foods11172550] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/17/2022] [Accepted: 08/20/2022] [Indexed: 11/17/2022] Open
Abstract
Natal plum (Carissa macrocarpa) contains anthocyanins, cyanidin 3-O-β-sambubioside (Cy-3-Sa), and cyanidin 3-O-glucoside (Cy-3-G) that possess great bioactive properties. During in vitro gastrointestinal digestion, Cy-3-Sa and Cy-3-G are highly sensitive to pH changes and have low bioaccessibility rates of 7.9% and 22%, respectively. This study aimed to therefore use microencapsulation techniques to improve the bioaccessibility of Cy-3-Sa and Cy-3-G. The crude anthocyanin-rich extract was extracted from freeze-dried Natal plum fruit using ultrasonic-assisted ethanol extraction. The anthocyanin-rich extract was encapsulated using the ionic gelation method. Four distinct carrier agents, namely sodium alginate, pectin, xanthan gum and psyllium mucilage were used to form the wall materials. Encapsulation efficiency was highest for alginate/psyllium mucilage beads (93.67%), while alginate showed the least efficiency (86.80%). Scanning Electron Microscopy revealed a cracked and porous structure for the Natal plum extract and a continuous smooth structure for all the beads. Fourier transform infrared spectroscopy showed peaks at 3300 and 1610 cm−1, confirming the presence of polyphenols and polysaccharides in all beads. Thermal stability was higher for the alginate/psyllium mucilage beads and the observed thermal transitions were due to the bonds formed between the polymers and the polyphenols. Alginate beads combined with xanthan gum, pectin, and psyllium mucilage showed a prolonged release of anthocyanins compared to alginate in vitro alone. The highest anthocyanin bioaccessibility was obtained from alginate/psyllium mucilage beads (85.42 ± 1.03%). The results showed the effectiveness of alginate/psyllium mucilage beads in improving stability and in vitro anthocyanin release.
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24
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Shahbaz MU, Arshad M, Mukhtar K, Nabi BG, Goksen G, Starowicz M, Nawaz A, Ahmad I, Walayat N, Manzoor MF, Aadil RM. Natural Plant Extracts: An Update about Novel Spraying as an Alternative of Chemical Pesticides to Extend the Postharvest Shelf Life of Fruits and Vegetables. Molecules 2022; 27:molecules27165152. [PMID: 36014396 PMCID: PMC9416025 DOI: 10.3390/molecules27165152] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/22/2022] [Accepted: 08/05/2022] [Indexed: 01/17/2023] Open
Abstract
Fresh fruits and vegetables, being the source of important vitamins, minerals, and other plant chemicals, are of boundless importance these days. Although in agriculture, the green revolution was a milestone, it was accompanied by the intensive utilization of chemical pesticides. However, chemical pesticides have hazardous effects on human health and the environment. Therefore, increasingly stimulating toward more eco-friendly and safer alternatives to prevent postharvest losses and lead to improving the shelf life of fresh fruits and vegetables. Proposed alternatives, natural plant extracts, are very promising due to their high efficacy. The plant-based extract is from a natural source and has no or few health concerns. Many researchers have elaborated on the harmful effects of synthetic chemicals on human life. People are now much more aware of safety and health concerns than ever before. In the present review, we discussed the latest research on natural alternatives for chemical synthetic pesticides. Considering that the use of plant-based extracts from aloe vera, lemongrass, or neem is non-chemical by-products of the fruits and vegetable industry, they are proved safe for human health and may be integrated with economic strategies. Such natural plant extracts can be a good alternative to chemical pesticides and preservatives.
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Affiliation(s)
| | - Mehwish Arshad
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey
| | - Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, 10-784 Olsztyn, Poland
- Correspondence: (M.S.); (R.M.A.)
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528000, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (M.S.); (R.M.A.)
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Charlebois S, Hill A, Morrison M, Vezeau J, Music J, Mayhew K. Is Buying Local Less Expensive? Debunking a Myth—Assessing the Price Competitiveness of Local Food Products in Canada. Foods 2022; 11:foods11142059. [PMID: 35885306 PMCID: PMC9315852 DOI: 10.3390/foods11142059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 07/08/2022] [Accepted: 07/10/2022] [Indexed: 12/01/2022] Open
Abstract
It is well known that many consumers believe local foods are more expensive than comparative products coming from other markets. The aim of this study was to measure the price competitiveness of products certified by the Aliments du Québec program, a well-known program in the Canadian province of Quebec. Using machine-learning, artificial intelligence and targeted data mining, the report identifies local products and comparator products, to consider whether locally certified products are more expensive than comparative products coming from outside Quebec. Uncertified products used as comparative products come from anywhere around the world, outside of the province of Quebec. For this study, a total of more than 350,000 discrete price data points were analyzed in the Winter 2022. Local product prices were examined relative to the prices of comparator products. In total, there were 48 subcategories considered. In 70.83% of the subcategories, the local product was either as expensive (similar price) or less expensive than the comparator product. Results challenge the popular belief that local food products are often more expensive. This study also provides limitation and future research paths.
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Affiliation(s)
- Sylvain Charlebois
- Agri-Food Analytics Lab, Dalhousie University, Halifax, NS B3H 4R2, Canada; (S.C.); (A.H.); (K.M.)
| | - Amy Hill
- Agri-Food Analytics Lab, Dalhousie University, Halifax, NS B3H 4R2, Canada; (S.C.); (A.H.); (K.M.)
| | - Melanie Morrison
- College of Arts and Science, University of Saskatchewan, Saskatoon, SK S7N 5A2, Canada;
| | - Janele Vezeau
- Canadian Agri-Food Foresight Institute, Halifax, NS B2X 3T5, Canada;
| | - Janet Music
- Agri-Food Analytics Lab, Dalhousie University, Halifax, NS B3H 4R2, Canada; (S.C.); (A.H.); (K.M.)
- Correspondence:
| | - Kydra Mayhew
- Agri-Food Analytics Lab, Dalhousie University, Halifax, NS B3H 4R2, Canada; (S.C.); (A.H.); (K.M.)
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Dutta D, Sit N. Application of natural extracts as active ingredient in biopolymer based packaging systems. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 60:1888-1902. [PMID: 35698604 PMCID: PMC9177344 DOI: 10.1007/s13197-022-05474-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/31/2022] [Accepted: 04/15/2022] [Indexed: 10/28/2022]
Abstract
Active packaging systems come under novel techniques and are creating demands in food packaging aspects. They are specially designed for food products where shelf life is a key driving factor. Their wide range of functionality preserves the color, texture, smell, and taste of the food item retaining their freshness and edibility for longer than any other methods available on market. An active ingredient in packaging systems enables efficient consumable quality which resulted in reduced complaints from consumers. However, techniques must be inexpensive and environment-friendly. The use of biodegradable packaging systems reinforced by exploiting natural compounds forms the latest trend to attract consumer demand in substituting synthetic preservatives in foods that can protect against food spoilage. Natural extracts have gained commercial importance in active packaging nowadays for the delivery of safe and high-quality foods that are being employed in both fresh and processed produce. Development and use of innovative active packaging systems in varied forms are expected to increase in the future for food safety, quality, and stability. The review overviews the beneficial effects of plant acquired components in modulating product quality in packaged form for commercial aspects in the market.
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Involvement of Phytochemical-Encapsulated Nanoparticles' Interaction with Cellular Signalling in the Amelioration of Benign and Malignant Brain Tumours. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113561. [PMID: 35684498 PMCID: PMC9182026 DOI: 10.3390/molecules27113561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/24/2022] [Accepted: 05/24/2022] [Indexed: 12/05/2022]
Abstract
Brain tumours have unresolved challenges that include delay prognosis and lower patient survival rate. The increased understanding of the molecular pathways underlying cancer progression has aided in developing various anticancer medications. Brain cancer is the most malignant and invasive type of cancer, with several subtypes. According to the WHO, they are classified as ependymal tumours, chordomas, gangliocytomas, medulloblastomas, oligodendroglial tumours, diffuse astrocytomas, and other astrocytic tumours on the basis of their heterogeneity and molecular mechanisms. The present study is based on the most recent research trends, emphasising glioblastoma cells classified as astrocytoma. Brain cancer treatment is hindered by the failure of drugs to cross the blood–brain barrier (BBB), which is highly impregnableto foreign molecule entry. Moreover, currently available medications frequently fail to cross the BBB, whereas chemotherapy and radiotherapy are too expensive to be afforded by an average incomeperson and have many associated side effects. When compared to our current understanding of molecularly targeted chemotherapeutic agents, it appears that investigating the efficacy of specific phytochemicals in cancer treatment may be beneficial. Plants and their derivatives are game changers because they are efficacious, affordable, environmentally friendly, faster, and less toxic for the treatment of benign and malignant tumours. Over the past few years, nanotechnology has made a steady progress in diagnosing and treating cancers, particularly brain tumours. This article discusses the effects of phytochemicals encapsulated in nanoparticles on molecular targets in brain tumours, along with their limitations and potential challenges.
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Lipatova I, Yusova A, Makarova L. Functional films based on mechanoactivated starch with prolonged release of preservative. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Kim MJ, Chilakala R, Jo HG, Lee SJ, Lee DS, Cheong SH. Anti-Obesity and Anti-Hyperglycemic Effects of Meretrix lusoria Protamex Hydrolysate in ob/ob Mice. Int J Mol Sci 2022; 23:ijms23074015. [PMID: 35409375 PMCID: PMC8999646 DOI: 10.3390/ijms23074015] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/01/2022] [Accepted: 04/02/2022] [Indexed: 12/27/2022] Open
Abstract
Meretrix lusoria (M. lusoria) is an economically important shellfish which is widely distributed in South Eastern Asia that contains bioactive peptides, proteins, and enzymes. In the present study, the extracted meat content of M. lusoria was enzymatic hydrolyzed using four different commercial proteases (neutrase, protamex, alcalase, and flavourzyme). Among the enzymatic hydrolysates, M. lusoria protamex hydrolysate (MLPH) fraction with MW ≤ 1 kDa exhibited the highest free radical scavenging ability. The MLPH fraction was further purified and an amino acid sequence (KDLEL, 617.35 Da) was identified by LC-MS/MS analysis. The purpose of this study was to investigate the anti-obesity and anti-hyperglycemic effects of MLPH containing antioxidant peptides using ob/ob mice. Treatment with MLPH for 6 weeks reduced body and organ weight and ameliorated the effects of hepatic steatosis and epididymal fat, including a constructive effect on hepatic and serum marker parameters. Moreover, hepatic antioxidant enzyme activities were upregulated and impaired glucose tolerance was improved in obese control mice. In addition, MLPH treatment markedly suppressed mRNA expression related to lipogenesis and hyperglycemia through activation of AMPK phosphorylation. These findings suggest that MLPH has anti-obesity and anti-hyperglycemic potential and could be effectively applied as a functional food ingredient or pharmaceutical.
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Affiliation(s)
- Min Ju Kim
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
| | - Ramakrishna Chilakala
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
| | - Hee Geun Jo
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
| | - Seung-Jae Lee
- Immunoregulatory Material Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeongeup 56212, Korea;
| | - Dong-Sung Lee
- Department of Pharmacy, College of Pharmacy, Chosun University, Dong-gu, Gwangju 61452, Korea;
| | - Sun Hee Cheong
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
- Correspondence: ; Tel.: +82-61-659-7215; Fax: +82-61-659-7219
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Study of mesquite grain flour (
Prosopis juliflora
Sw.
DC
) in hamburger storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Ameur A, Bensid A, Ozogul F, Ucar Y, Durmus M, Kulawik P, Boudjenah-Haroun S. Application of oil-in-water nanoemulsions based on grape and cinnamon essential oils for shelf-life extension of chilled flathead mullet fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:105-112. [PMID: 34048077 DOI: 10.1002/jsfa.11336] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 04/14/2021] [Accepted: 05/28/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf-life of flathead mullet (Mugil cephalus) fillets was evaluated by determining physicochemical (pH, free fatty acids, peroxide value, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARs)), sensory and microbiological (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriaceae counts) properties during 14 day storage at 2 °C. RESULTS The nanoemulsions showed good stability and low average droplet size. The results indicated that nanoemulsion treatments significantly prolonged the shelf-life of the fillets. Treatment inhibited increases in pH and TVB-N, and retarded lipid oxidation and hydrolysis. Sensory assessment revealed that treatment induced shelf-life extension from 10 to 14 days, compared with controls. Microbiological analyses showed nanoemulsion treatment caused shelf-life extension from 10 to 12 days with reduction of microbiological contamination by up to 1 log cfu g-1 in mesophilic and 1.5 log cfu g-1 in psychrotrophic bacteria. CONCLUSION Considering the results, grape seed and cinnamon essential oil nanoemulsions could be considered as novel antimicrobial and antioxidant materials for shelf-life extension of flathead mullet fillets during cold storage. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Abderrahmane Ameur
- Université Kasdi Merbah Ouargla. Faculté des Sciences de la Nature et de la Vie. Laboratoire de Recherche sur la Phœniciculture, Ouargla, Algeria
| | - Abdelkader Bensid
- Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour University, Djelfa, Algeria
| | - Fatih Ozogul
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Yilmaz Ucar
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Mustafa Durmus
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Kraków, Kraków, Poland
| | - Saliha Boudjenah-Haroun
- Université Kasdi Merbah Ouargla. Faculté des Sciences de la Nature et de la Vie. Laboratoire de Recherche sur la Phœniciculture, Ouargla, Algeria
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Oulahal N, Degraeve P. Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides? Front Microbiol 2022; 12:753518. [PMID: 35058892 PMCID: PMC8764166 DOI: 10.3389/fmicb.2021.753518] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Accepted: 11/24/2021] [Indexed: 12/18/2022] Open
Abstract
In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been stimulated by sanitary, environmental, regulatory, and marketing concerns. In this context, besides their established antioxidant activity, the antimicrobial activity of many plant phenolics deserved increased attention. Indeed, industries processing agricultural plants generate considerable quantities of phenolic-rich products and by-products, which could be valuable natural sources of natural antimicrobial molecules. Plant extracts containing volatile (e.g., essential oils) and non-volatile antimicrobial molecules can be distinguished. Plant essential oils are outside the scope of this review. This review will thus provide an overview of current knowledge regarding the promises and the limits of phenolic-rich plant extracts for food preservation and biofilm control on food-contacting surfaces. After a presentation of the major groups of antimicrobial plant phenolics, of their antimicrobial activity spectrum, and of the diversity of their mechanisms of action, their most promising sources will be reviewed. Since antimicrobial activity reduction often observed when comparing in vitro and in situ activities of plant phenolics has often been reported as a limit for their application, the effects of the composition and the microstructure of the matrices in which unwanted microorganisms are present (e.g., food and/or microbial biofilms) on their activity will be discussed. Then, the different strategies of delivery of antimicrobial phenolics to promote their activity in such matrices, such as their encapsulation or their association with edible coatings or food packaging materials are presented. The possibilities offered by encapsulation or association with polymers of packaging materials or coatings to increase the stability and ease of use of plant phenolics before their application, as well as to get systems for their controlled release are presented and discussed. Finally, the necessity to consider phenolic-rich antimicrobial plant extracts in combination with other factors consistently with hurdle technology principles will be discussed. For instance, several authors recently suggested that natural phenolic-rich extracts could not only extend the shelf-life of foods by controlling bacterial contamination, but could also coexist with probiotic lactic acid bacteria in food systems to provide enhanced health benefits to human.
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Affiliation(s)
- Nadia Oulahal
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d’Accueil n°3733, IUT Lyon 1, Technopole Alimentec, Bourg-en-Bresse, France
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Design and preparation of oral jelly candies of acetaminophen and its nanoparticles. APPLIED NANOSCIENCE 2021. [DOI: 10.1007/s13204-021-02231-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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35
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Zhang S, Luo L, Sun X, Ma A. Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12369-12384. [PMID: 34649436 DOI: 10.1021/acs.jafc.1c04020] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Bioactive peptides used for food preservation can prolong the shelf life through bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid oxidation by scavenging free radicals, interacting with metal ions, and inhibiting lipid peroxidation. On the other hand, bioactive peptides can fundamentally inhibit the growth and reproduction of microorganisms by destroying their cell membranes or targeting intracellular components. Besides, bioactive peptides are biocompatible and biodegradable in vivo. Therefore, they are regarded as a promising alternative to chemical preservatives. However, bioactive peptides are easily affected by the external environment in practical application, which hinders their commercialization. Currently, the studies to overcome the weakness focus on encapsulation and chemical synthesis. Bioactive peptides have been applied to the preservation of various foods in experimental research, with good results. In the future, with the deepening understanding of their safety and structure-activity relationship, there may be more bioactive peptides as food preservatives.
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Affiliation(s)
- Shuhui Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Lu Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Xueyan Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
- Key Laboratory of Agro-Microbial Resources and Utilization, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
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Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit. Molecules 2021; 26:molecules26216400. [PMID: 34770809 PMCID: PMC8587645 DOI: 10.3390/molecules26216400] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/10/2021] [Accepted: 10/17/2021] [Indexed: 12/18/2022] Open
Abstract
The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.
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Christaki S, Moschakis T, Kyriakoudi A, Biliaderis CG, Mourtzinos I. Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111901] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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39
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Campini PAL, Oliveira ÉRD, Camani PH, Silva CGD, Yudice EDC, Oliveira SAD, Rosa DDS. Assessing the efficiency of essential oil and active compounds/poly (lactic acid) microcapsules against common foodborne pathogens. Int J Biol Macromol 2021; 186:702-713. [PMID: 34273341 DOI: 10.1016/j.ijbiomac.2021.07.071] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 07/07/2021] [Accepted: 07/11/2021] [Indexed: 01/04/2023]
Abstract
Essential oils' active compounds present great potential as a bactericidal agent in active packaging. The encapsulation in polymeric walls promotes their protection against external agents besides allowing controlled release. This work produced PLA capsules with three different active compounds, Cinnamomum cassia essential oil (CEO), eugenol (EEO), and linalool (LEO), by emulsion solvent evaporation method. Characterizations included SEM, Zeta potential, FTIR, TGA, and bactericidal activity against E. coli, S. aureus, L. monocytogenes, and Salmonella. The active compounds showed microbiological activity against all pathogens. CEO capsules showed superior colloidal stability. The active compounds' presence in all capsules was confirmed by FTIR analysis, with possible physical interaction between CEO, EEO, and the polymeric matrix, while LEO had a possible chemical interaction with PLA. TGA analysis showed a plasticizing effect of active compounds, and the loading efficiency was 39.7%, 50.7%, and 22.3% for CEO-PLA, EEO-PLA, and LEO-PLA, respectively. The capsules presented two release stages, sustaining activity against pathogens for up to 28 days, indicating a satisfactory internal morphology. This study presented methodology for encapsulation of antimicrobial compounds that can be suitable for active food packaging. CEO-PLA capsules regarding stability and antibacterial activity achieved the best results.
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Affiliation(s)
| | - Éder Ramin de Oliveira
- Engineering, Modeling, and Applied Social Sciences Center (CECS), Federal University of ABC, Santo André, SP, Brazil
| | - Paulo Henrique Camani
- Engineering, Modeling, and Applied Social Sciences Center (CECS), Federal University of ABC, Santo André, SP, Brazil
| | | | | | - Sueli Aparecida de Oliveira
- Engineering, Modeling, and Applied Social Sciences Center (CECS), Federal University of ABC, Santo André, SP, Brazil
| | - Derval Dos Santos Rosa
- Engineering, Modeling, and Applied Social Sciences Center (CECS), Federal University of ABC, Santo André, SP, Brazil.
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40
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Dong Y, Wei Z, Xue C. Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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41
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Amaya Cano JS, Segura Pacheco S, Salcedo Galán F, Arenas Bustos I, Rincón Durán C, Hernández Carrión M. Formulation of a responsive in vitro digestion wall material, sensory and market analyses for chia seed oil capsules. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110460] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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42
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Improving the Barrier Properties of Food Packaging by Al2O3@TiO2 & Al2O3@SiO2 Nanoparticles. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02635-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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43
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Naringenin Nano-Delivery Systems and Their Therapeutic Applications. Pharmaceutics 2021; 13:pharmaceutics13020291. [PMID: 33672366 PMCID: PMC7926828 DOI: 10.3390/pharmaceutics13020291] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/10/2021] [Accepted: 02/19/2021] [Indexed: 12/18/2022] Open
Abstract
Naringenin (NRG) is a polyphenolic phytochemical belonging to the class of flavanones and is widely distributed in citrus fruits and some other fruits such as bergamot, tomatoes, cocoa, and cherries. NRG presents several interesting pharmacological properties, such as anti-cancer, anti-oxidant, and anti-inflammatory activities. However, the therapeutic potential of NRG is hampered due to its hydrophobic nature, which leads to poor bioavailability. Here, we review a wide range of nanocarriers that have been used as delivery systems for NRG, including polymeric nanoparticles, micelles, liposomes, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), nanosuspensions, and nanoemulsions. These nanomedicine formulations of NRG have been applied as a potential treatment for several diseases, using a wide range of in vitro, ex vivo, and in vivo models and different routes of administration. From this review, it can be concluded that NRG is a potential therapeutic option for the treatment of various diseases such as cancer, neurological disorders, liver diseases, ocular disorders, inflammatory diseases, skin diseases, and diabetes when formulated in the appropriate nanocarriers.
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Yeo J, Lee J, Lee S, Kim WJ. Polymeric Antioxidant Materials for Treatment of Inflammatory Disorders. ADVANCED THERAPEUTICS 2021. [DOI: 10.1002/adtp.202000270] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Jiwon Yeo
- Department of Chemistry Pohang University of Science and Technology (POSTECH) Pohang 37673 Republic of Korea
| | - Junseok Lee
- Department of Chemistry Pohang University of Science and Technology (POSTECH) Pohang 37673 Republic of Korea
- OmniaMed Co, Ltd Pohang 37673 Republic of Korea
| | - Sanggi Lee
- School of Interdisciplinary Bioscience and Bioengineering (I‐Bio) Pohang University of Science and Technology (POSTECH) Pohang 37673 Republic of Korea
| | - Won Jong Kim
- Department of Chemistry Pohang University of Science and Technology (POSTECH) Pohang 37673 Republic of Korea
- OmniaMed Co, Ltd Pohang 37673 Republic of Korea
- School of Interdisciplinary Bioscience and Bioengineering (I‐Bio) Pohang University of Science and Technology (POSTECH) Pohang 37673 Republic of Korea
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Muñoz-Shugulí C, Vidal CP, Cantero-López P, Lopez-Polo J. Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.020] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Ozogul F, Elabed N, Ceylan Z, Ocak E, Ozogul Y. Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:187-236. [PMID: 34311900 DOI: 10.1016/bs.afnr.2021.02.017] [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: 03/26/2023]
Abstract
Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.
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Affiliation(s)
- Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, Van, Turkey
| | - Elvan Ocak
- Faculty of Engineering, Department of Food Engineering, Yuzuncu Yil University, Van, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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