1
|
Jaime-Báez R, Saldo J, González-Soto RA. Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques. Foods 2024; 13:2256. [PMID: 39063338 PMCID: PMC11275623 DOI: 10.3390/foods13142256] [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: 06/13/2024] [Revised: 07/12/2024] [Accepted: 07/13/2024] [Indexed: 07/28/2024] Open
Abstract
Gamma-oryzanol (GO) is a bioactive compound that, due to its biological characteristics, can be added to a food matrix. However, the bioactive compound is difficult to incorporate due to its low solubility and stability. A nanoemulsion allows substances to be packaged in nanometric sizes, improving their bioavailability. In this work, a GO nanoemulsion was developed using high-energy techniques. The methodological process began with the formulation of the coarse emulsion, where the emulsifiers (sodium caseinate and citrus pectin), diluent (rice bran oil), and pH were varied to find the most stable formulation. The coarse emulsion was subjected to four high-energy techniques (conventional homogenization, high-pressure homogenization, ultra-high-pressure homogenization, and ultrasonication) to reduce the droplet size. A physical-stability test, rheological-behavior test, image analysis, and particle-size-and-distribution test were conducted to determine which was the best technique. The formulation with the highest stability (pH 5.3) was composed of 87% water, 6.1% sodium caseinate, 0.6% citrus pectin, 6.1% rice bran oil, and 0.2% GO. The ultrasonic treatment obtains the smallest particle size (30.1 ± 1 nm), and the high-pressure treatment obtains the greatest stability (TSI < 0.3), both at 0 and 7 days of storage. High-energy treatments significantly reduce the droplet size of the emulsion, with important differences between each technique.
Collapse
Affiliation(s)
- Rodrigo Jaime-Báez
- Departamento de Desarrollo Tecnológico, Centro de Desarrollo de Productos Bióticos (CEPROBI), Instituto Politécnico Nacional (IPN), Yautepec 62730, Mexico
- Centre de Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), MALTA Consolider Team, Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain;
| | - Jordi Saldo
- Centre de Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), MALTA Consolider Team, Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain;
- Centro de Investigación de Alimentos (CIAL), Facultad de Ingeniería, Universidad UTE, Quito 170147, Ecuador
| | - Rosalía América González-Soto
- Centre de Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), MALTA Consolider Team, Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain;
| |
Collapse
|
2
|
Bianchi JRDO, de la Torre LG, Costa ALR. Droplet-Based Microfluidics as a Platform to Design Food-Grade Delivery Systems Based on the Entrapped Compound Type. Foods 2023; 12:3385. [PMID: 37761094 PMCID: PMC10527709 DOI: 10.3390/foods12183385] [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: 08/21/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Microfluidic technology has emerged as a powerful tool for several applications, including chemistry, physics, biology, and engineering. Due to the laminar regime, droplet-based microfluidics enable the development of diverse delivery systems based on food-grade emulsions, such as multiple emulsions, microgels, microcapsules, solid lipid microparticles, and giant liposomes. Additionally, by precisely manipulating fluids on the low-energy-demand micrometer scale, it becomes possible to control the size, shape, and dispersity of generated droplets, which makes microfluidic emulsification an excellent approach for tailoring delivery system properties based on the nature of the entrapped compounds. Thus, this review points out the most current advances in droplet-based microfluidic processes, which successfully use food-grade emulsions to develop simple and complex delivery systems. In this context, we summarized the principles of droplet-based microfluidics, introducing the most common microdevice geometries, the materials used in the manufacture, and the forces involved in the different droplet-generation processes into the microchannels. Subsequently, the encapsulated compound type, classified as lipophilic or hydrophilic functional compounds, was used as a starting point to present current advances in delivery systems using food-grade emulsions and their assembly using microfluidic technologies. Finally, we discuss the limitations and perspectives of scale-up in droplet-based microfluidic approaches, including the challenges that have limited the transition of microfluidic processes from the lab-scale to the industrial-scale.
Collapse
Affiliation(s)
- Jhonatan Rafael de Oliveira Bianchi
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
| | - Lucimara Gaziola de la Torre
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
| | - Ana Leticia Rodrigues Costa
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
- Institute of Exact and Technological Sciences, Federal University of Viçosa (UFV), Campus Florestal, Florestal 35690-000, Brazil
| |
Collapse
|
3
|
Aguilar-Pérez KM, Ruiz-Pulido G, Medina DI, Parra-Saldivar R, Iqbal HMN. Insight of nanotechnological processing for nano-fortified functional foods and nutraceutical-opportunities, challenges, and future scope in food for better health. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34817310 DOI: 10.1080/10408398.2021.2004994] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
In the twenty-first century food sector, nanotechnological processing is a new frontier that has vibrant impact on enhancing the food quality, nutritional value, food safety, and nano-fortified functional foods aspects. In addition, the added-value of various robust nano-scale materials facilitates the targeted delivery of nutraceutical ingredients and treatment of obesity and comorbidities. The recent advancement in nanomaterial-assisted palatability enhancement of healthy foods opened up a whole new area of research and development in food nanoscience. However, there is no comprehensive review available on promises of nanotechnology in the food industry in the existing literature. Thus, herein, an effort has been made to cover this leftover literature gap by spotlighting the new nanotechnological frontier and their future scope in food engineering for better health. Following a brief introduction, promises of nanotechnology have revolutionized the twenty-first century food sector of the modern world. Next, recent and relevant examples discuss the exploitation and deployment of nanomaterials in food to attain certain health benefits. A detailed insight is also given by discussing the role of nano-processing in nutraceutical delivery to treat obesity and comorbidities. The latter half of the work focuses on improving healthy foods' palatability and food safety aspects to meet the growing consumer demands. Furthermore, marketed products and public acceptance of nanotechnologically designed food items as well as future prospects are also covered herein.
Collapse
Affiliation(s)
- Katya M Aguilar-Pérez
- Tecnologico de Monterrey, School of Engineering and Sciences, Atizapan de Zaragoza, Estado de Mexico, Mexico
| | - Gustavo Ruiz-Pulido
- Tecnologico de Monterrey, School of Engineering and Sciences, Atizapan de Zaragoza, Estado de Mexico, Mexico
| | - Dora I Medina
- Tecnologico de Monterrey, School of Engineering and Sciences, Atizapan de Zaragoza, Estado de Mexico, Mexico
| | | | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, Mexico
| |
Collapse
|
4
|
Logesh D, Vallikkadan MS, Leena MM, Moses J, Anandharamakrishnan C. Advances in microfluidic systems for the delivery of nutraceutical ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
5
|
Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.045] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
6
|
Pankiewicz U, Góral M, Kozłowicz K, Góral D. Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109876] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
7
|
Kadota K, Nogami S, Uchiyama H, Tozuka Y. Controlled release behavior of curcumin from kappa-carrageenan gels with flexible texture by the addition of metal chlorides. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105564] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
8
|
Li X, Erni P, van der Gucht J, de Vries R. Encapsulation Using Plant Proteins: Thermodynamics and Kinetics of Wetting for Simple Zein Coacervates. ACS APPLIED MATERIALS & INTERFACES 2020; 12:15802-15809. [PMID: 32119509 PMCID: PMC7252898 DOI: 10.1021/acsami.9b20746] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Accepted: 03/02/2020] [Indexed: 06/10/2023]
Abstract
Traditionally, complex coacervates of oppositely charged biopolymers have been used to form coatings around oil droplets for encapsulation of oil-soluble payloads. However, many proteins can form coacervates by themselves under certain conditions. Here, we revisit the well-known simple coacervates of prolamins such as zein in mixed solvents to explore whether they can be used for plant-based encapsulation systems. We show that, for zein in mixed water/propylene glycol (PG) solvents, we can encapsulate limonene droplets but only under specific conditions. We illustrate that this limitation is due to the very different physical properties of the simple zein coacervates as compared to those of the more extensively studied complex coacervates. Droplets of simple coacervates of zein can carry a significant net charge, whereas complex coacervates are usually close to being charge-balanced. In particular, we demonstrate that the spreading of zein coacervates at the interface of the droplets is thermodynamically favorable due to their extremely low interfacial tensions in both the dispersed (∼0.24 mN/m) and oil phases (∼0.68 mN/m), but the kinetics of coacervate droplet deposition and the interactions among coacervate droplets that oppose coacervate droplet coalescence are highly pH-dependent, leading to a sharp pH optimum (around pH 8) for capsule formation.
Collapse
Affiliation(s)
- Xiufeng Li
- Physical Chemistry
and Soft Matter, Wageningen University and
Research, Stippeneng
4, 6708 WE Wageningen, The Netherlands
| | - Philipp Erni
- Firmenich Co, Rue Bergere 7, CH-1217 Geneva
2, Switzerland
| | - Jasper van der Gucht
- Physical Chemistry
and Soft Matter, Wageningen University and
Research, Stippeneng
4, 6708 WE Wageningen, The Netherlands
| | - Renko de Vries
- Physical Chemistry
and Soft Matter, Wageningen University and
Research, Stippeneng
4, 6708 WE Wageningen, The Netherlands
| |
Collapse
|
9
|
Stability of Fish Oil in Calcium Alginate Microcapsules Cross-Linked by In Situ Internal Gelation During Spray Drying. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02391-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
10
|
Kharat M, McClements DJ. Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin. Food Res Int 2019; 126:108601. [DOI: 10.1016/j.foodres.2019.108601] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2019] [Revised: 07/25/2019] [Accepted: 07/30/2019] [Indexed: 02/04/2023]
|
11
|
Metabolic effects of goat milk yogurt supplemented with yacon flour in rats on high-fat diet. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.08.042] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
|