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Rodriguez-Loya J, Lerma M, Gardea-Torresdey JL. Dynamic Light Scattering and Its Application to Control Nanoparticle Aggregation in Colloidal Systems: A Review. MICROMACHINES 2023; 15:24. [PMID: 38258143 PMCID: PMC10819909 DOI: 10.3390/mi15010024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 11/21/2023] [Accepted: 11/29/2023] [Indexed: 01/24/2024]
Abstract
Colloidal systems and their control play an essential role in daily human activities, but several drawbacks lead to an avoidance of their extensive application in some more productive areas. Some roadblocks are a lack of knowledge regarding how to influence and address colloidal forces, as well as a lack of practical devices to understand these systems. This review focuses on applying dynamic light scattering (DLS) as a powerful tool for monitoring and characterizing nanoparticle aggregation dynamics. We started by outlining the core ideas behind DLS and how it may be used to examine colloidal particle size distribution and aggregation dynamics; then, in the last section, we included the options to control aggregation in the chemically processed toner. In addition, we pinpointed knowledge gaps and difficulties that obstruct the use of DLS in real-world situations. Although widely used, DLS has limits when dealing with complicated systems, including combinations of nanoparticles, high concentrations, and non-spherical particles. We discussed these issues and offered possible solutions and the incorporation of supplementary characterization approaches. Finally, we emphasized how critical it is to close the gap between fundamental studies of nanoparticle aggregation and their translation into real-world applications, recognizing challenges in colloidal science.
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Affiliation(s)
- Jesus Rodriguez-Loya
- Environmental Science and Engineering Ph. D. Program, University of Texas at El Paso, El Paso, TX 79968, USA; (J.R.-L.); (M.L.)
| | - Maricarmen Lerma
- Environmental Science and Engineering Ph. D. Program, University of Texas at El Paso, El Paso, TX 79968, USA; (J.R.-L.); (M.L.)
| | - Jorge L. Gardea-Torresdey
- Environmental Science and Engineering Ph. D. Program, University of Texas at El Paso, El Paso, TX 79968, USA; (J.R.-L.); (M.L.)
- Department of Chemistry and Biochemistry, University of Texas at El Paso, El Paso, TX 79968, USA
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2
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Zhang X, Zhang K, Yang N, Xiao Y, Peng Y, Han Z, Su W, Sun G, Wang J. Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch. Curr Res Food Sci 2023; 7:100607. [PMID: 37840701 PMCID: PMC10570632 DOI: 10.1016/j.crfs.2023.100607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 09/20/2023] [Accepted: 09/26/2023] [Indexed: 10/17/2023] Open
Abstract
Hydrocolloids have been widely used to adjust properties of natural starches, but related research on kudzu starch is still rare. In this study, we investigated the effects of gum arabic (AG), sodium alginate (SA), locust bean gum (LG), and guar gum (GG) on kudzu starch from the perspective of its particle size, pasting, texture, rheology, dehydration rate, thermal properties, microstructure, and sensitivity to amyloglucosidase. Results showed that GG significantly increased the particle size of starch. Addition of AG led to lower peak-, final- and holding-viscosity. SA increased the retention viscosity of kudzu starch, while LG and GG increased its peak viscosity. Addition of hydrocolloids increased the hardness, chewiness, and cohesiveness of starch-hydrocolloid complexes, and reduced the dehydration rate of complex gels. Dynamic rheological data showed that the energy storage modulus (G') was significantly higher than the loss modulus (G″). The magnitude of modulus increased with frequency, and elastic properties were better than viscous properties. Thermal analysis showed that hydrocolloids increased the starting temperature (To), and the final temperature (Tc). With addition of each of these four hydrocolloids, a more regular and porous thick-wall dense structure was formed, which effectively lowered kudzu starch's sensitivity to amyloglucosidase. It indicated that the binding of hydrocolloid to starch may slow down glucose release into blood during digestion. These results will help understand effects of natural hydrocolloid on kudzu starch, as well as expanding its application in food industry.
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Affiliation(s)
- Xinming Zhang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Ke Zhang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Ning Yang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Yaqian Xiao
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Yonghong Peng
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
- Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China
- Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, China
| | - Zhigang Han
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
- Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China
- Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, China
| | - Wei Su
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
- Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China
- Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, China
| | - Guihong Sun
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- School of Basic Medical Sciences, Wuhan University, Wuhan, Hubei, China
| | - Jun Wang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
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3
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Popova A, Mihaylova D, Lante A. Insights and Perspectives on Plant-Based Beverages. PLANTS (BASEL, SWITZERLAND) 2023; 12:3345. [PMID: 37836085 PMCID: PMC10574716 DOI: 10.3390/plants12193345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/16/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023]
Abstract
The emerging demand for everyday food substitutes is increasing on a daily basis. More and more individuals struggle with allergies and intolerances, which makes it mandatory to provide alternatives for simple products like dairy milk. Plant-based beverages (PBBs) are currently trending due to the multiple diets that promote their consumption with or without a justification. PBBs can derive from various types of plants, not exclusively nuts. Some of the most well-known sources are almonds, soy, rice, and hazelnuts, among others. In view of the need for sustainable approaches to resource utilization and food production, novel sources for PBBs are being sought, and those include fruit kernels. The plant kingdom offers a palette of resources with proven bioactivity, i.e., containing flavonoids, phenolic acids, vitamins, carotenoids, and phenolics, among others. Many of these beneficial substances are water soluble, which means they could be transferred to the plant beverage compositions. The current review aims at comparing the vast number of potential formulations based on their specific nutritional profiles and potential deficiencies, as well as their expected health-promoting properties, based on the raw material(s) used for production. Special attention will be given to the antinutrients, usually abundant in plant-based sources.
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Affiliation(s)
- Aneta Popova
- Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria;
| | - Dasha Mihaylova
- Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, Agripolis, University of Padova, 35020 Legnaro, Italy;
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4
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Milinčić DD, Salević-Jelić AS, Kostić AŽ, Stanojević SP, Nedović V, Pešić MB. Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds. Crit Rev Food Sci Nutr 2023; 64:8091-8113. [PMID: 37021463 DOI: 10.1080/10408398.2023.2195519] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
Abstract
Food nanoemulsions are known as very effective and excellent carriers for both lipophilic and hydrophilic bioactive compounds (BCs) and have been successfully used for controlled delivery and protection of BCs during gastrointestinal digestion (GID). However, due to sensitive and fragile morphology, BCs-loaded nanoemulsions have different digestion pathways depending on their properties, food matrix properties, and applied models for testing their digestibility and BCs bioaccessibility. Thus, this review gives a critical review of the behavior of encapsulated BCs into food nanoemulsions during each phase of GID in different static and dynamic in vitro digestion models, as well as of the influence of nanoemulsion and food matrix properties on BCs bioaccessibility. In the last section, the toxicity and safety of BCs-loaded nanoemulsions evaluated on in vitro and in vivo GID models have also been discussed. Better knowledge of food nanoemulsions' behavior in different models of simulated GI conditions and within different nanoemulsion and food matrix types can help to standardize the protocol for their testing aiming for researchers to compare results and design BCs-loaded nanoemulsions with better performance and higher targeted BCs bioaccessibility.
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Affiliation(s)
- Danijel D Milinčić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ana S Salević-Jelić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Aleksandar Ž Kostić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Slađana P Stanojević
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Viktor Nedović
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Mirjana B Pešić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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5
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Recent progress in the application of plant-based colloidal drug delivery systems in the pharmaceutical sciences. Adv Colloid Interface Sci 2022; 307:102734. [DOI: 10.1016/j.cis.2022.102734] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/24/2022] [Accepted: 07/13/2022] [Indexed: 01/11/2023]
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6
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Sani MA, Tavassoli M, Azizi-Lalabadi M, Mohammadi K, McClements DJ. Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application. Adv Colloid Interface Sci 2022; 305:102709. [PMID: 35640316 DOI: 10.1016/j.cis.2022.102709] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 12/21/2022]
Abstract
Consumers are becoming increasingly aware of the impact of their dietary choices on the environment, animal welfare, and health, which is causing many of them to adopt more plant-based diets. For this reason, many sectors of the food industry are reformulating their products to contain more plant-based ingredients. This article describes recent research on the formation and application of nano-enabled colloidal delivery systems formulated from plant-based ingredients, such as polysaccharides, proteins, lipids, and phospholipids. These delivery systems include nanoemulsions, solid lipid nanoparticles, nanoliposomes, nanophytosomes, and biopolymer nanoparticles. The composition, size, structure, and charge of the particles in these delivery systems can be manipulated to create novel or improved functionalities, such as improved robustness, higher optical clarity, controlled release, and increased bioavailability. There have been major advances in the design, assembly, and application of plant-based edible nanoparticles within the food industry over the past decade or so. As a result, there are now a wide range of different options available for creating delivery systems for specific applications. In the future, it will be important to establish whether these formulations can be produced using economically viable methods and provide the desired functionality in real-life applications.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student's Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
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7
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Impact of alginate block type on the structure and physicochemical properties of curcumin-loaded complex biopolymer nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113435] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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8
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Onyeaka H, Passaretti P, Miri T, Al-Sharify ZT. The safety of nanomaterials in food production and packaging. Curr Res Food Sci 2022; 5:763-774. [PMID: 35520272 PMCID: PMC9062443 DOI: 10.1016/j.crfs.2022.04.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 02/28/2022] [Accepted: 04/08/2022] [Indexed: 11/26/2022] Open
Abstract
Nanotechnology involves developing, characterising, and applying structures ranging in size from 1 to 100 nm. As a key advanced technology, it has contributed to a substantial impact across engineering, medicine, agriculture and food. With regards to their application in food, nanomaterials posses the ability to lead the quantitative and qualitative development of high-quality, healthier, and safer foods by outperforming traditional food processing technologies for increasing shelf life and preventing contaminations. Although rapid progress has been made in nanotechnology in food products, the toxicity of nanoparticles and nanomaterials is not very well known. As a result, nanomaterials are potentially toxic, therefore, considering the constantly increasing employment in food science, they need to be further characterised, and their use must be better regulated. We may face a crisis of nanotoxicity if the molecular mechanisms by which nanoparticles and nanomaterials interact with food and within living organisms is not fully understood. Food safety can be guaranteed only if we are thoroughly aware of nanomaterial properties and potential toxicity. Therefore, it is urgently necessary to have in the food sector a regulatory system capable of managing nanofood risks and nanotechnology, considering the health effects of food processing techniques based on nanotechnology. This present review discusses the impact and role nanotechnology play in food science. The specific application of Nanomaterials in food science, their advantages and disadvantages, the potential risk for human health and the analysis to detect nanocomponents are also highlighted.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UK
| | - Paolo Passaretti
- School of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UK
- Institute of Cancer and Genomic Sciences, College of Medical and Dental Sciences, University of Birmingham, UK
| | - Taghi Miri
- School of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UK
| | - Zainab T Al-Sharify
- Department of Environmental Engineering, College of Engineering, University of Al-Mustansiriya, P.O. Box 14150, Bab-al-Mu'adhem, Baghdad, Iraq
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9
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Resveratrol Stabilization and Loss by Sodium Caseinate, Whey and Soy Protein Isolates: Loading, Antioxidant Activity, Oxidability. Antioxidants (Basel) 2022; 11:antiox11040647. [PMID: 35453332 PMCID: PMC9030250 DOI: 10.3390/antiox11040647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/22/2022] [Accepted: 03/25/2022] [Indexed: 11/25/2022] Open
Abstract
The interaction of protein carrier and polyphenol is variable due to their environmental sensitivity. In this study, the interaction between resveratrol and whey protein isolate (WPI), sodium caseinate (SC) and soy protein isolate (SPI) during storage were systematically investigated from the aspects of polyphenol loading, antioxidant activity and oxidability. It was revealed that resveratrol loaded more in the SPI core and existed both in the core of SC micelles and on the particle surface, while WPI and resveratrol mainly formed in complexes. The loading capacity of the three proteins ranked in order SC > SPI > WPI. ABTS assay showed that the antioxidant activity of the protein carriers in the initial state was SC > SPI > WPI. The results of sulfhydryl, carbonyl and amino acid analysis showed that protein oxidability was SPI > SC > WPI. WPI, with the least oxidation, improved the storage stability of resveratrol, and the impact of SC on resveratrol stability changed from a protective to a pro-degradation effect. Co-oxidation occurred between SPI and resveratrol during storage, which refers to covalent interactions. The data gathered here suggested that the transition between the antioxidant and pro-oxidative properties of the carrier is the primary factor to investigate its protective effect on the delivered polyphenol.
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10
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Nanotechnology in aquaculture: Applications, perspectives and regulatory challenges. AQUACULTURE AND FISHERIES 2022. [DOI: 10.1016/j.aaf.2021.12.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Rehman A, Feng J, Qunyi T, Korma SA, Assadpour E, Usman M, Han W, Jafari SM. Pesticide-loaded colloidal nanodelivery systems; preparation, characterization, and applications. Adv Colloid Interface Sci 2021; 298:102552. [PMID: 34717205 DOI: 10.1016/j.cis.2021.102552] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 10/08/2021] [Accepted: 10/16/2021] [Indexed: 11/29/2022]
Abstract
The fast developments in pesticide-loaded nanodelivery systems over the last decade have inspired many companies and research organizations to highlight potential applications by employing encapsulation approaches in order to protect the agricultural crops. This approach is being used to retard the indiscriminate application of conventional pesticides, as well as, to make ensure the environmental safety. This article shed light on the potential of colloidal delivery systems, particularly controlled releasing profiles of several pesticides with enhanced stability and improved solubility. Colloidal nanodelivery systems, being efficient nanoformulations, have the ability to boost up the pest-control competence for prolonged intervals thru averting the early degradation of active ingredients under severe ecofriendly circumstances. This work is thus aimed to provide critical information on the meaningful role of nanocarriers for loading of pesticides. The smart art of pesticide-loaded nanocarriers can be more fruitful owing to the use of lower amount of active ingredients with improved efficiency along with minimizing the pesticide loss. Also, the future research gaps regarding nano-pesticide formulations, such as role of nanomaterials as active ingredients are discussed briefly. In addition, this article can deliver valuable information to the readers while establishing novel pesticide-loaded nanocarriers for a wide range of applications in the agriculture sectors.
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Affiliation(s)
- Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Jianguo Feng
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.
| | - Tong Qunyi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, 114 El-Zeraa Road, Zagazig 44511, Sharkia, Egypt; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, Guangdong, China
| | - Elham Assadpour
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain
| | - Muhammad Usman
- Beijing Advance Innovation center for Food Nutrition and Human Health, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China
| | - Wen Han
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, Guangdong, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
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12
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Abad I, Conesa C, Sánchez L. Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review. MATERIALS 2021; 14:ma14237358. [PMID: 34885510 PMCID: PMC8658689 DOI: 10.3390/ma14237358] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/23/2021] [Accepted: 11/23/2021] [Indexed: 12/15/2022]
Abstract
Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.
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Affiliation(s)
- Inés Abad
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
| | - Celia Conesa
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
- Correspondence: ; Tel.: +34-976-761-585
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Bai L, Huan S, Rojas OJ, McClements DJ. Recent Innovations in Emulsion Science and Technology for Food Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8944-8963. [PMID: 33982568 DOI: 10.1021/acs.jafc.1c01877] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability.
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Affiliation(s)
- Long Bai
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Siqi Huan
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Orlando J Rojas
- Bioproducts Institute, Departments of Chemical & Biological Engineering, Chemistry, and Wood Science, The University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z3, Canada
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Post Office Box 16300, FI-00076 Aalto, Espoo, Finland
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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14
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Wei Y, Guo A, Liu Z, Zhang L, Liao W, Liu J, Mao L, Yuan F, Gao Y. Development of curcumin loaded core-shell zein microparticles stabilized by cellulose nanocrystals and whey protein microgels through interparticle interactions. Food Funct 2021; 12:6936-6949. [PMID: 34132729 DOI: 10.1039/d1fo00959a] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Novel multilayered core-shell microparticles were developed to deliver curcumin using positively charged zein microparticles coated with negatively charged cellulose nanocrystals (CNCs) and positively charged whey protein microgels (WPMs) at pH 4. Different levels of WPMs (0.10%-1.50%, w/v) were utilized to regulate the structure, stability, and in vitro digestion of curcumin loaded zein-CNC core-shell microparticles. The size of zein-CNC-WPM core-shell microparticles ranged from 2087.7 to 2928.2 nm. The electrostatic attraction and hydrogen bonding were mainly involved in the assembly of the core-shell microparticles through particle-particle interactions. The microstructure of the core-shell microparticles was dependent on the level of the WPM. When its appropriate level was adopted (0.50%-1.00%, w/v), the WPM formed a protective shell for zein-CNC-WPM core-shell microparticles. The retention rate of curcumin in the core-shell microparticles increased by 47.56% and 32.79% during light and thermal treatment, respectively. Excess microgels facilitated the bridging aggregation and formation of a network structure on the particle surface, which further reduced their stability and greatly restricted the curcumin release. The potential of nanosized protein microgels was explored to stabilize and modulate the physicochemical properties of multilayered core-shell microparticles through interparticle interactions.
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Affiliation(s)
- Yang Wei
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
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15
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Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure. Food Chem 2021; 358:129823. [PMID: 33940304 DOI: 10.1016/j.foodchem.2021.129823] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 02/22/2021] [Accepted: 04/09/2021] [Indexed: 01/20/2023]
Abstract
Individual and synergistic effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on the physicochemical and gelling properties of highly diluted liquid whole eggs were studied. Results showed that NaCl and STPP acted differently whereby NaCl addition increased the surface hydrophobicity of the egg proteins and STPP addition increased the protein solubility and the negative surface charge. When combined together, these changes led to a significant increase in a number of intermolecular forces after heat treatment, including hydrophobic interactions, disulfide bonds, and hydrogen bonds, contributing to the best structure and texture of the whole egg gels enriched with binary salts. The amount of the free water in the heat-induced gel products with the addition of both NaCl and STPP were the least as compared to systems with single salt addition, which was related to the coarse and dense network microstructure.
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16
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Li J, Zhai J, Dyett B, Yang Y, Drummond CJ, Conn CE. Effect of gum arabic or sodium alginate incorporation on the physicochemical and curcumin retention properties of liposomes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110571] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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17
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Li J, Jia X, Yin L. Hydrogel: Diversity of Structures and Applications in Food Science. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1858313] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Jinlong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, P.R. China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
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18
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Galanakis CM. Functionality of Food Components and Emerging Technologies. Foods 2021; 10:128. [PMID: 33435589 PMCID: PMC7826514 DOI: 10.3390/foods10010128] [Citation(s) in RCA: 123] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 12/31/2020] [Accepted: 01/06/2021] [Indexed: 01/08/2023] Open
Abstract
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, P.C. 73131 Chania, Greece;
- Food Waste Recovery Group, ISEKI Food Association, P.C. 1190 Vienna, Austria
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19
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Li X, Li S, Liang X, McClements DJ, Liu X, Liu F. Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.014] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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20
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Dima C, Assadpour E, Dima S, Jafari SM. Nutraceutical nanodelivery; an insight into the bioaccessibility/bioavailability of different bioactive compounds loaded within nanocarriers. Crit Rev Food Sci Nutr 2020; 61:3031-3065. [PMID: 32691612 DOI: 10.1080/10408398.2020.1792409] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Nanofoods is a current concept that is based on the application of nanotechnologies in the preparation of safe foods, with superior nutritional and sensory characteristics, and capable of providing multiple health benefits. In line with the principles of this concept, food scientists have focused on developing new types of nano biosystems that can contribute to increasing the bioavailability of bioactive compounds used in food fortification. Numerous research teams have investigated the main factors limiting oral bioavailability including: bioaccessibility, absorption and transformation of bioactive compounds and bioactive-loaded nanocarriers. The physicochemical processes involved in the factors limiting oral bioavailability have been extensively studied, such asthe release, solubility and interaction of bioactive compounds and nanocarriers during food digestion, transport mechanisms of bioactive compounds and nanoparticles through intestinal epithelial cells as well as the chemical and biochemical transformations in phase I and phase II reactions. In this comprehensive review, the physicochemical processes involved in the bioaccessibility/bioavailability of different encapsulated bioactive compounds, that play an important role in human health, will be explained including polyphenols, phytosterols, carotenoids, vitamins and minerals. In particular, the mechanisms involved in the cellular uptake of bioactive-loaded nanocarriers including transcellular transport (diffusion, endocytosis, pinocytosis, transcytosis, phagocytosis), paracellular transport (through the "tight junctions" between epithelial cells), and the active transport of bioactive compounds under the action of membrane transporters are highlighted.
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Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Elham Assadpour
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Stefan Dima
- Faculty of Science and Environment, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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21
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Feng J, Wang R, Chen Z, Zhang S, Yuan S, Cao H, Jafari SM, Yang W. Formulation optimization of D-limonene-loaded nanoemulsions as a natural and efficient biopesticide. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124746] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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22
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Cortés-Ríos J, Valdivia-Olivares R, Álvarez-Figueroa M, Rodriguez-Fernandez M, González-Aramundiz J. Optimization of physicochemical properties of novel multiple nanoemulsion for complex food matrices through iterative mathematical modelling. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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24
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Simões LS, Abrunhosa L, Vicente AA, Ramos OL. Suitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compounds. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105492] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Characterization of Chitosan/Hyaluronan Complex Coacervates Assembled by Varying Polymers Weight Ratio and Chitosan Physical-Chemical Composition. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4010012] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Herein, we synthetized and characterized polysaccharide-based complex coacervates starting from two water-soluble biopolymers, i.e., hydrochloride chitosans and sodium hyaluronan. We used chitosans encompassing a range of molecular weights from 30,000 to 400,000 and showing different fraction of acetylated units (i.e., FA = 0.16, 0.46, and 0.63). This set of chitosans was mixed with a low molecular weight hyaluronan to promote electrostatic interactions. Resulting colloids were analyzed in terms of size, polydispersity and surface charge by Dynamic Light Scattering. The weight ratio between the two polyelectrolytes was studied as additional parameter influencing the liquid-liquid phase separation. Main results include the following: the polymers weight ratio was fundamental in dictating the colloids surface charge, whereas chitosan physical-chemical features influenced the dimension and homogeneity of colloids. This contribution presents additional understanding of the complex coacervation between these two oppositely charged polysaccharides, with the potential translation of present system in food and biomedical sectors.
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26
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Nile SH, Baskar V, Selvaraj D, Nile A, Xiao J, Kai G. Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives. NANO-MICRO LETTERS 2020; 12:45. [PMID: 34138283 PMCID: PMC7770847 DOI: 10.1007/s40820-020-0383-9] [Citation(s) in RCA: 150] [Impact Index Per Article: 37.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 12/31/2019] [Indexed: 02/05/2023]
Abstract
Nanotechnology is a key advanced technology enabling contribution, development, and sustainable impact on food, medicine, and agriculture sectors. Nanomaterials have potential to lead qualitative and quantitative production of healthier, safer, and high-quality functional foods which are perishable or semi-perishable in nature. Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products, preventing contamination, and production of enhanced food quality. This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing, packaging, security, and storage. Applications of nanotechnologies enhance the food bioavailability, taste, texture, and consistency, achieved through modification of particle size, possible cluster formation, and surface charge of food nanomaterials. In addition, the nanodelivery-mediated nutraceuticals, synergistic action of nanomaterials in food protection, and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.
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Affiliation(s)
- Shivraj Hariram Nile
- Laboratory of Medicinal Plant Biotechnology, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou, 310053, Zhejiang, People's Republic of China.
| | - Venkidasamy Baskar
- Plant Genetic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Dhivya Selvaraj
- Plant Genetic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Arti Nile
- Department of Bioresources and Food Science, Sanghuh College of Life Sciences, Konkuk University, Seoul, 05029, Republic of Korea
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Control in Chinese Medicine, University of Macau, Macau, Macau SAR, People's Republic of China
| | - Guoyin Kai
- Laboratory of Medicinal Plant Biotechnology, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou, 310053, Zhejiang, People's Republic of China.
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27
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Gao W, Jiang Z, Du X, Zhang F, Liu Y, Bai X, Sun G. Impact of Surfactants on Nanoemulsions based on Fractionated Coconut Oil: Emulsification Stability and in vitro Digestion. J Oleo Sci 2020; 69:227-239. [DOI: 10.5650/jos.ess19264] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Wei Gao
- College of Food Science and Engineering, Hainan University
| | - Zefang Jiang
- College of Food Science and Engineering, Hainan University
| | - Xiaojing Du
- College of Food Science and Engineering, Hainan University
| | - Fangfang Zhang
- College of Food Science and Engineering, Hainan University
| | - Yawen Liu
- College of Food Science and Engineering, Hainan University
| | - Xinpeng Bai
- College of Food Science and Engineering, Hainan University
- Tropical Polysaccharide Resources Utilization Engineering Research Center of the Ministry of Education, Hainan University
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28
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Intestine-targeted delivery potency of O-carboxymethyl chitosan–coated layer-by-layer microcapsules: An in vitro and in vivo evaluation. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 105:110129. [DOI: 10.1016/j.msec.2019.110129] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2018] [Revised: 08/18/2019] [Accepted: 08/23/2019] [Indexed: 01/22/2023]
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29
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Williams I, Zasadzinski JA, Squires TM. Interfacial rheology and direct imaging reveal domain-templated network formation in phospholipid monolayers penetrated by fibrinogen. SOFT MATTER 2019; 15:9076-9084. [PMID: 31651923 PMCID: PMC6937482 DOI: 10.1039/c9sm01519a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Phospholipids are found throughout the natural world, including the lung surfactant (LS) layer that reduces pulmonary surface tension and enables breathing. Fibrinogen, a protein involved in the blood clotting process, is implicated in LS inactivation and the progression of disorders such as acute respiratory distress syndrome. However, the interaction between fibrinogen and LS at the air-water interface is poorly understood. Through a combined microrheological, confocal and epifluorescence microscopy approach we quantify the interfacial shear response and directly image the morphological evolution when a model LS monolayer is penetrated by fibrinogen. When injected into the subphase beneath a monolayer of the phospholipid dipalmitoylphosphatidylcholine (DPPC, the majority component of LS), fibrinogen preferentially penetrates disordered liquid expanded (LE) regions and accumulates on the boundaries between LE DPPC and liquid condensed (LC) DPPC domains. Thus, fibrinogen is line active. Aggregates grow from the LC domain boundaries, ultimately forming a percolating network. This network stiffens the interface compared to pure DPPC and imparts the penetrated monolayer with a viscoelastic character reminiscent of a weak gel. When the DPPC monolayer is initially compressed beyond LE-LC coexistence, stiffening is significantly more modest and the penetrated monolayer retains a viscous-dominated, DPPC-like character.
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Affiliation(s)
- Ian Williams
- Department of Chemical Engineering, University of California Santa Barbara, Santa Barbara, CA 93106, USA.
| | - Joseph A Zasadzinski
- Department of Chemical Engineering and Materials Science, University of Minnesota, Minneapolis, MN 55455, USA
| | - Todd M Squires
- Department of Chemical Engineering, University of California Santa Barbara, Santa Barbara, CA 93106, USA.
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30
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Schjoerring-Thyssen J, Olsen K, Koehler K, Jouenne E, Rousseau D, Andersen ML. Morphology and Structure of Solid Lipid Nanoparticles Loaded with High Concentrations of β-Carotene. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12273-12282. [PMID: 31610122 DOI: 10.1021/acs.jafc.9b04215] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Solid lipid nanoparticles (SLNs) containing up to 37.5 wt % all-trans β-carotene in the lipid phase are potential water-dispersible food colorants. SLNs have been made by hot-melt high-pressure homogenization with fully hydrogenated sunflower oil and with polysorbate 80 and sunflower lecithin as stabilizers. Atomic force microscopy revealed the SLNs had thin platelet structures most likely derived from the triglyceride crystal β-form, as detected by X-ray diffraction. No indications of crystalline β-carotene were detected. High-performance liquid chromatography analysis showed the extensive isomerization of β-carotene into more than 10 cis isomers, suggesting that it is present as an amorphous mixture. The high β-carotene loadings did not affect the triglyceride crystal structure and the morphology of the SLNs. It is suggested the SLNs consist of a platelet core of crystalline triglyceride surrounded by an amorphous β-carotene-containing layer. The layered structure is suggested to affect the coloring power of the SLNs at β-carotene loadings above 15 wt % of the lipid phase.
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Affiliation(s)
| | - Karsten Olsen
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg , Denmark
| | - Klaus Koehler
- New Technology , Chr. Hansen Natural Colors A/S , Agern Allé 24 , 2970 Hoersholm , Denmark
| | - Eric Jouenne
- New Technology , Chr. Hansen Natural Colors A/S , Agern Allé 24 , 2970 Hoersholm , Denmark
| | - Dérick Rousseau
- Department of Chemistry and Biology , Ryerson University , 250 Victoria Street , Toronto , Ontario M5B 2K3 , Canada
| | - Mogens Larsen Andersen
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg , Denmark
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31
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Nowak E, Livney YD, Niu Z, Singh H. Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics? Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.029] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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32
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Tan C, Arshadi M, Lee MC, Godec M, Azizi M, Yan B, Eskandarloo H, Deisenroth TW, Darji RH, Pho TV, Abbaspourrad A. A Robust Aqueous Core-Shell-Shell Coconut-like Nanostructure for Stimuli-Responsive Delivery of Hydrophilic Cargo. ACS NANO 2019; 13:9016-9027. [PMID: 31343860 DOI: 10.1021/acsnano.9b03049] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Conventional delivery systems for hydrophilic material still face critical challenges toward practical applications, including poor retention abilities, lack of stimulus responsiveness, and low bioavailability. Here, we propose a robust encapsulation strategy for hydrophilic cargo to produce a wide class of aqueous core-shell-shell coconut-like nanostructures featuring excellent stability and multifunctionality. The numerous active groups (-SH, -NH2, and -COOH) of the protein-polysaccharide wall material enable the formation of shell-cross-linked nanocapsules enclosing a liquid water droplet during acoustic cavitation. A subsequent pH switch can trigger the generation of an additional shell through the direct deposition of non-cross-linked protein back onto the cross-linked surface. Using anthocyanin as a model hydrophilic bioactive, these nanocapsules show high encapsulation efficiency, loading content, tolerance to environmental stresses, biocompatibility, and high cellular uptake. Moreover, the composite double shells driven by both covalent bonding and electrostatics provide the nanocapsules with pH/redox dual stimuli-responsive behavior. Our approach is also feasible for any shell material that can be cross-linked via ultrasonication, offering the potential to encapsulate diverse hydrophilic functional components, including bioactive molecules, nanocomplexes, and water-dispersible inorganic nanomaterials. Further development of this strategy should hold promise for designing versatile nanoengineered core-shell-shell nanoplatforms for various applications, such as the oral absorption of hydrophilic drugs/nutraceuticals and the smart delivery of therapeutics.
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Affiliation(s)
- Chen Tan
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Mohammad Arshadi
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Michelle C Lee
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Mary Godec
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Morteza Azizi
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Bing Yan
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Hamed Eskandarloo
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Ted W Deisenroth
- BASF Corporation , 500 White Plains Road , Tarrytown , New York 10591 , United States
| | - Rupa Hiremath Darji
- BASF Corporation , 500 White Plains Road , Tarrytown , New York 10591 , United States
| | - Toan Van Pho
- BASF Corporation , 500 White Plains Road , Tarrytown , New York 10591 , United States
| | - Alireza Abbaspourrad
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
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33
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Montes C, Villaseñor MJ, Ríos Á. Analytical control of nanodelivery lipid-based systems for encapsulation of nutraceuticals: Achievements and challenges. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Jones D, Caballero S, Davidov-Pardo G. Bioavailability of nanotechnology-based bioactives and nutraceuticals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:235-273. [PMID: 31151725 DOI: 10.1016/bs.afnr.2019.02.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Bioaccessibility and bioavailability of some hydrophobic bioactives (e.g., carotenoids, polyphenols, fat-soluble vitamins, phytosterols and fatty acids) are limited due to their low water solubility, and in some instances low chemical stability. Nanotechnology involving nanometric (r<500nm) delivery systems, can be used to improve the solubility and thus enhance the bioaccessibility and bioavailability of hydrophobic compounds. Nanometric delivery systems, derived from food grade phospholipids and biopolymers adopt many forms, including liposomes, micelles, micro/nanoemulsions, particles, polyelectrolyte complexes, and hydrogels. The small particle sizes and customized materials used to create delivery systems confer their unique properties such as higher stability and/or resistance to enzymatic activity in the gastrointestinal tract. This chapter provides an overview of bioaccessibility and bioavailability of different classes of hydrophobic bioactive compounds, focusing on nanometric delivery systems and methods of evaluation.
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Affiliation(s)
- Dena Jones
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA, United States
| | - Sarah Caballero
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA, United States
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA, United States.
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35
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Mackie A, Gourcy S, Rigby N, Moffat J, Capron I, Bajka B. The fate of cellulose nanocrystal stabilised emulsions after simulated gastrointestinal digestion and exposure to intestinal mucosa. NANOSCALE 2019; 11:2991-2998. [PMID: 30698181 PMCID: PMC6371889 DOI: 10.1039/c8nr05860a] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Accepted: 10/29/2018] [Indexed: 06/09/2023]
Abstract
It is well recognised that the average UK diet does not contain sufficient fibre. However, the introduction of fibre is often at the detriment of the organoleptic properties of a food. In this study on the gastrointestinal fate of nanoparticles, we have used cellulose nano-crystals (CNCs) as Pickering stabilising agents in oil in water emulsions. These emulsions were found to be highly stable against coalescence. The CNC and control emulsions were then exposed to simulated upper gastrointestinal tract digestion and the results compared to those obtained from a conventional protein stabilised emulsion. Finally the digested emulsions were exposed to murine intestinal mucosa and lipid and bile absorption was monitored. Importantly, the results show that the CNCs were entrapped in the intestinal mucus layer and failed to reach the underlying epithelium. This entrapment may also have led to the reduced absorption of saturated lipids from the CNC stabilised emulsion versus the control emulsion. The results show the potential of CNCs as a safe and effective emulsifier.
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Affiliation(s)
- Alan Mackie
- School of Food Science and Nutrition
, University of Leeds
,
Leeds
, LS2 9JT
, UK
.
| | - Simon Gourcy
- Univ Angers
, Inst Univ Technol
,
F-49016 Angers
, France
| | - Neil Rigby
- School of Food Science and Nutrition
, University of Leeds
,
Leeds
, LS2 9JT
, UK
.
- Institute of Food Research
, Norwich Research Park
,
Norwich
, NR47UA
, UK
| | - Jonathan Moffat
- Asylum Research
, an Oxford Instruments Company
,
High Wycombe
, HP12 3SE
, UK
| | - Isabel Capron
- INRA
, Biopolymeres Interact Assemblages UR1268
,
F-44316 Nantes
, France
| | - Balazs Bajka
- Institute of Food Research
, Norwich Research Park
,
Norwich
, NR47UA
, UK
- Department of Nutritional Sciences
, King's College London
,
London
, SE1 9NH
, UK
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36
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Supramolecular structures in lipid digestion and implications for functional food delivery. Curr Opin Colloid Interface Sci 2019. [DOI: 10.1016/j.cocis.2019.02.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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37
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Color-tunable particles through affinity interactions between water-insoluble protein and soluble dyes. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.11.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Liu Y, Liao Y, Wei S, Zhang H, Wang X. Nanoparticles based on sodium alginate and β-conglycinin: Self-assembly and delivery of Phyllanthus urinaria
phenolic compounds. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13851] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Yong Liu
- School of Food and Pharmaceutical Engineering; Zhaoqing University; Zhaoqing China
| | - Yunfen Liao
- School of Food and Pharmaceutical Engineering; Zhaoqing University; Zhaoqing China
| | - Shoulian Wei
- School of Environmental and Chemical Engineering; Zhaoqing University; Zhaoqing China
| | | | - Xiaojin Wang
- Zhaoqing Xinghu Pharmaceutical Co., Ltd.; Zhaoqing China
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Martins JT, Bourbon AI, Pinheiro AC, Fasolin LH, Vicente AA. Protein-Based Structures for Food Applications: From Macro to Nanoscale. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00077] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Pinheiro AC, Gonçalves RFS, Madalena DA, Vicente AA. Towards the understanding of the behavior of bio-based nanostructures during in vitro digestion. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.06.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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