1
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38821104 DOI: 10.1080/10408398.2024.2353366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2024]
Abstract
Encapsulation technologies have achieved encouraging results improving the stability, bioaccessibility and absorption of bioactive compounds post-consumption. There is a bulk of published research on the gastrointestinal behavior of encapsulated bioactive food materials alone using in vitro and in vivo digestion models, but an aspect often overlooked is the impact of the food structure, which is much more complex to unravel and still not well understood. This review focuses on discussing the recent findings in the application of encapsulated bioactive components in fabricated food matrices. Studies have suggested that the integration of encapsulated bioactive compounds has been proven to have an impact on the physicochemical characteristics of the finished product in addition to the protective effect of encapsulation on the fortified bioactive compound. These products containing bioactive compounds undergo further structural reorganization during digestion, impacting the release and emptying rates of fortified bioactive compounds. Thus, by manipulation of various food structures and matrices, the release and delivery of these bioactive compounds can be altered. This knowledge provides new opportunities for designing specialized foods for specific populations.
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Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab, Pakistan
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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2
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Flieger J, Raszewska-Famielec M, Radzikowska-Büchner E, Flieger W. Skin Protection by Carotenoid Pigments. Int J Mol Sci 2024; 25:1431. [PMID: 38338710 PMCID: PMC10855854 DOI: 10.3390/ijms25031431] [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: 12/18/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
Sunlight, despite its benefits, can pose a threat to the skin, which is a natural protective barrier. Phototoxicity caused by overexposure, especially to ultraviolet radiation (UVR), results in burns, accelerates photoaging, and causes skin cancer formation. Natural substances of plant origin, i.e., polyphenols, flavonoids, and photosynthetic pigments, can protect the skin against the effects of radiation, acting not only as photoprotectors like natural filters but as antioxidant and anti-inflammatory remedies, alleviating the effects of photodamage to the skin. Plant-based formulations are gaining popularity as an attractive alternative to synthetic filters. Over the past 20 years, a large number of studies have been published to assess the photoprotective effects of natural plant products, primarily through their antioxidant, antimutagenic, and anti-immunosuppressive activities. This review selects the most important data on skin photodamage and photoprotective efficacy of selected plant carotenoid representatives from in vivo studies on animal models and humans, as well as in vitro experiments performed on fibroblast and keratinocyte cell lines. Recent research on carotenoids associated with lipid nanoparticles, nanoemulsions, liposomes, and micelles is reviewed. The focus was on collecting those nanomaterials that serve to improve the bioavailability and stability of carotenoids as natural antioxidants with photoprotective activity.
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Affiliation(s)
- Jolanta Flieger
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4A, 20-093 Lublin, Poland
| | - Magdalena Raszewska-Famielec
- Faculty of Physical Education and Health, University of Physicl Education, Akademicka 2, 21-500 Biała Podlaska, Poland;
| | - Elżbieta Radzikowska-Büchner
- Department of Plastic, Reconstructive and Maxillary Surgery, National Medical Institute of the Ministry of the Interior and Administration, Wołoska 137 Street, 02-507 Warszawa, Poland;
| | - Wojciech Flieger
- Chair and Department of Anatomy, Medical University of Lublin, K. Jaczewskiego 4, 20-090 Lublin, Poland;
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3
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Ramadan MM, El Haggar EF, Mohamed RS, Mahmoud KF, Mabrouk AM, Hussien AG, Mahmoud AE, Mohawed OA, El-Messery TM. Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting. Heliyon 2024; 10:e22918. [PMID: 38163218 PMCID: PMC10756961 DOI: 10.1016/j.heliyon.2023.e22918] [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: 05/02/2023] [Revised: 11/17/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024] Open
Abstract
This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat flour. The cake was evaluated for its physical, chemical, and sensory properties and its antioxidant capacity. The protective effect of the cake against liver injury and immunosuppression induced by thioacetamide injection in male rats was also evaluated. The study found that eugenol and cinnamaldehyde were the majority of volatile compounds in the essential oils used in the cake, with values of 78.73 % and 81.57 %, respectively, as determined by GC-MS analysis. The viable counts of added probiotics in the cake ranged from 13.15 to 11.21 log CFU/g and were still above the threshold for health benefits. The cake had an increased dietary fiber and protein content while containing a low-fat percentage compared to a commercial cake sample. The innovative cake also contained higher levels of water-soluble and fat-soluble vitamins and minerals such as iron, calcium, potassium, and zinc. The antioxidant capacity of the cake was evaluated, and it was found to contain 1827.23 mg GAE/100 g of total phenols and 97.13 mg QE/100 g of flavonoids. The cake was also found to have antioxidant activity and was effective in protecting the liver from oxidative stress and inflammation and reducing immunodeficiency associated with liver damage.
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Affiliation(s)
- Manal M. Ramadan
- Chemistry of Flavors and Aromas Department, National Research Centre, Dokki, Cairo, Egypt
| | - Eman F. El Haggar
- Nutrition and Food Science Department, Faculty of Home Economics, Arish University, Egypt
| | - Rasha S. Mohamed
- Nutrition and Food Science Department, National Research Centre, Dokki, Cairo, Egypt
| | - Khaled F. Mahmoud
- Food Technology Department, National Research Centre, Dokki, Cairo, Egypt
| | | | - Amal G. Hussien
- Biochemistry Department, National Research Centre, Dokki, Cairo, Egypt
| | - Abeer E. Mahmoud
- Biochemistry Department, National Research Centre, Dokki, Cairo, Egypt
| | - Ola A.M. Mohawed
- Hormones Department, National Research Centre, Dokki, Cairo, Egypt
| | - Tamer M. El-Messery
- International Research Centre “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg, 191002, Russia
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4
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Blanco-Morales V, Mercatante D, Rodriguez-Estrada MT, Garcia-Llatas G. Current and New Insights on Delivery Systems for Plant Sterols in Food. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2024; 1440:403-435. [PMID: 38036891 DOI: 10.1007/978-3-031-43883-7_20] [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: 12/02/2023]
Abstract
Plant sterols are minor bioactive components of food lipids, which are often used for the formulation of functional foods due to their cholesterol-lowering properties. However, they have low solubility and tend to crystallize, which may affect their biological effects, the sensory profile of the sterol-enriched food, and its consumer acceptability. Moreover, due to the unsaturated structure of sterols, they are susceptible to oxidation, so different encapsulation systems have been developed to improve their dispersibility/solubility, stability, delivery, and bioaccessibility. This chapter provides an overview of the main encapsulation systems currently used for plant sterols and their application in model and food systems, with a particular focus on their efficiency and impact on sterol bioaccessibility.
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Affiliation(s)
- V Blanco-Morales
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - D Mercatante
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - M T Rodriguez-Estrada
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy.
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrifood Research), Alma Mater Studiorum-University of Bologna, Cesena, Italy.
| | - G Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
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5
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Yerramathi BB, Muniraj BA, Kola M, Konidala KK, Arthala PK, Sharma TSK. Alginate biopolymeric structures: Versatile carriers for bioactive compounds in functional foods and nutraceutical formulations: A review. Int J Biol Macromol 2023; 253:127067. [PMID: 37748595 DOI: 10.1016/j.ijbiomac.2023.127067] [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: 06/19/2023] [Revised: 09/22/2023] [Accepted: 09/22/2023] [Indexed: 09/27/2023]
Abstract
Alginate-based biopolymer products have gained attention for protecting and delivering bioactive components in nutraceuticals and functional foods. These naturally abundant anionic, unbranched, and linear copolymers are also produced commercially by microorganisms. Alone or in combination with other copolymers, they efficiently transport bioactive molecules in food and nutraceutical products. This review aims to provide an in-depth understanding of alginate-based products and structures, emphasizing their role in delivering functional molecules in various formulations and delivery systems. These include edible coatings/films, gels/emulsions, beads/droplets, microspheres/particles, and engineered nanostructures where alginates have been used potentially. By exploring these applications, readers gain insights into the benefits of these products. Because, alginate-based biopolymer products have shown promise in delivering bioactive compounds like vitamin C, vitamin D3, curcumin, β-carotene, resveratrol, folic acid, gliadins, caffeic acid, betanin, limonoids, quercetin, several polyphenols and essential oils, etc., which are chief contributors to treating specific/overall nutritional and chronic metabolic disorders. So, this review summarizes the potential of alginate-based structures/products in various forms for delivering a wide range of functional food ingredients and nutraceutical components that offer promising perspectives for future investigations.
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Affiliation(s)
- Babu Bhagath Yerramathi
- Food Technology Division, College of Sciences, Sri Venkateswara University, Tirupati 517502, Andhra Pradesh, India
| | - Beulah Annem Muniraj
- Integrated Food Technology, Sri Padmavathi Mahila Visvavidyalayam, Tirupati 517502, Andhra Pradesh, India
| | - Manjula Kola
- Food Technology Division, College of Sciences, Sri Venkateswara University, Tirupati 517502, Andhra Pradesh, India.
| | - Kranthi Kumar Konidala
- Bioinformatics, Department of Zoology, College of Sciences, Sri Venkateswara University, Tirupati 517502, Andhra Pradesh, India
| | - Praveen Kumar Arthala
- Department of Microbiology, Vikrama Simhapuri University, Nellore, Andhra Pradesh, India
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6
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Morilla MJ, Ghosal K, Romero EL. More Than Pigments: The Potential of Astaxanthin and Bacterioruberin-Based Nanomedicines. Pharmaceutics 2023; 15:1828. [PMID: 37514016 PMCID: PMC10385456 DOI: 10.3390/pharmaceutics15071828] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/18/2023] [Accepted: 06/19/2023] [Indexed: 07/30/2023] Open
Abstract
Carotenoids are natural products regulated by the food sector, currently used as feed dyes and as antioxidants in dietary supplements and composing functional foods for human consumption. Of the nearly one thousand carotenoids described to date, only retinoids, derived from beta carotene, have the status of a drug and are regulated by the pharmaceutical sector. In this review, we address a novel field: the transformation of xanthophylls, particularly the highly marketed astaxanthin and the practically unknown bacterioruberin, in therapeutic agents by altering their pharmacokinetics, biodistribution, and pharmacodynamics through their formulation as nanomedicines. The antioxidant activity of xanthophylls is mediated by routes different from those of the classical oral anti-inflammatory drugs such as corticosteroids and non-steroidal anti-inflammatory drugs (NSAIDs): remarkably, xanthophylls lack therapeutic activity but also lack toxicity. Formulated as nanomedicines, xanthophylls gain therapeutic activity by mechanisms other than increased bioavailability. Loaded into ad hoc tailored nanoparticles to protect their structure throughout storage and during gastrointestinal transit or skin penetration, xanthophylls can be targeted and delivered to selected inflamed cell groups, achieving a massive intracellular concentration after endocytosis of small doses of formulation. Most first reports showing the activities of oral and topical anti-inflammatory xanthophyll-based nanomedicines against chronic diseases such as inflammatory bowel disease, psoriasis, atopic dermatitis, and dry eye disease emerged between 2020 and 2023. Here we discuss in detail their preclinical performance, mostly targeted vesicular and polymeric nanoparticles, on cellular models and in vivo. The results, although preliminary, are auspicious enough to speculate upon their potential use for oral or topical administration in the treatment of chronic inflammatory diseases.
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Affiliation(s)
- Maria Jose Morilla
- Nanomedicine Research and Development Centre (NARD), Science and Technology Department, National University of Quilmes, Roque Saenz Peña 352, Bernal 1876, Argentina
| | - Kajal Ghosal
- Department of Pharmaceutical Technology, Jadavpur University, 188, Raja Subodh Chandra Mallick Rd., Jadavpur, Kolkata 700032, West Bengal, India
| | - Eder Lilia Romero
- Nanomedicine Research and Development Centre (NARD), Science and Technology Department, National University of Quilmes, Roque Saenz Peña 352, Bernal 1876, Argentina
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7
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Effects of agar-carrageenan wall materials and core-to-wall material ratio on physicochemical properties and in vitro bioaccessibility of microencapsulated bioactive peptides. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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8
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Maurya VK, Shakya A, Bashir K, Jan K, McClements DJ. Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages. Compr Rev Food Sci Food Saf 2023; 22:135-186. [PMID: 36468215 DOI: 10.1111/1541-4337.13066] [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: 05/24/2022] [Revised: 10/04/2022] [Accepted: 10/10/2022] [Indexed: 12/09/2022]
Abstract
Over the past few decades, vitamin D deficiency has been recognized as a serious global public health challenge. The World Health Organization has recommended fortification of foods with vitamin D, but this is often challenging because of its low water solubility, poor chemical stability, and low bioavailability. Studies have shown that these challenges can be overcome by encapsulating vitamin D within well-designed delivery systems containing nanoscale or microscale particles. The characteristics of these particles, such as their composition, size, structure, interfacial properties, and charge, can be controlled to attain desired functionality for specific applications. Recently, there has been great interest in the design, production, and application of vitamin-D loaded delivery systems. Many of the delivery systems reported in the literature are unsuitable for widespread application due to the complexity and high costs of the processing operations required to fabricate them, or because they are incompatible with food matrices. In this article, the concept of "fortification by design" is introduced, which involves a systematic approach to the design, production, and testing of colloidal delivery systems for the encapsulation and fortification of oil-soluble vitamins, using vitamin D as a model. Initially, the challenges associated with the incorporation of vitamin D into foods and beverages are reviewed. The fortification by design concept is then described, which involves several steps: (i) selection of appropriate vitamin D form; (ii) selection of appropriate food matrix; (iii) identification of appropriate delivery system; (iv) identification of appropriate production method; (vii) establishment of appropriate testing procedures; and (viii) system optimization.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India
| | - Amita Shakya
- Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Kulsum Jan
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.,Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, China
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9
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Di Marco AE, Ixtaina VY, Tomás MC. Effect of ligand concentration and ultrasonic treatment on inclusion complexes of high amylose corn starch with chia seed oil fatty acids. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Tarazi Riess H, Shani Levi C, Lesmes U. Inclusion of phenolic bioactives in high amylose corn starch for gastro-intestinal delivery. Front Nutr 2022; 9:981408. [PMID: 36091235 PMCID: PMC9452773 DOI: 10.3389/fnut.2022.981408] [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: 06/29/2022] [Accepted: 07/19/2022] [Indexed: 11/13/2022] Open
Abstract
Starch is a staple food component with intricate architectures, some of which can be utilized as polysaccharidic delivery vehicles for bioactive compounds. This work describes the use of high amylose corn starch (HACS) to fabricate V-amylose inclusion complexes entrapping capsaicin or curcumin. In line with past studies, X-ray diffraction, differential scanning calorimetry, static laser scattering and scanning electron microscopy help affirm the formation of V6III-type complexes. Such HACS complexes entrap capsaicin and curcumin in structures with higher levels of crystallinity compared to HACS alone (14.61 ± 0.08%, 14.65 ± 0.08% vs. 10.24 ± 0.24%, respectively), high levels of encapsulation efficiency (88.77 ± 5.7% and 66.3 ± 0.99%, respectively) but without significant differences in colloid sizes between the various inclusion complexes (58.25 ± 1.34 μm or 58.98 ± 2.32 μm, respectively). In turn, in vitro gastro-intestinal digestion of HACS complexes with capsaicin or curcumin revealed both, phenolic bioactives significantly (p < 0.05) attenuated the intestinal breakdown of HACS. Interestingly, this attenuated HACS digestibility was accompanied by high gastric retention of the payloads and their sustained release during 2 h of exposure to intestinal conditions. Altogether, this work presents starch-based delivery systems that can entrap phenolic bioactives, release the payload in the intestine and possibly attenuate starch breakdown (because of its increased crystallinity). Thus, this work offers a platform for infusing foods with bioactive phenolics and stall the breakdown of starch.
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11
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Xiao J, Tian W, Abdullah, Wang H, Chen M, Huang Q, Zhang M, Lu M, Song M, Cao Y. Updated design strategies for oral delivery systems: maximized bioefficacy of dietary bioactive compounds achieved by inducing proper digestive fate and sensory attributes. Crit Rev Food Sci Nutr 2022; 64:817-836. [PMID: 35959723 DOI: 10.1080/10408398.2022.2109583] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Interest in the application of dietary bioactive compounds (DBC) in healthcare and pharmaceutical industries has motivated researchers to develop functional delivery systems (FDS) aiming to maximize their bioefficacy. As the direct and indirect health benefiting effects of DBC are acknowledged, traditional design principle of FDS aiming at improving the bioavailability of intact DBC is challenged by the updated one, where the maximized bioefficacy of DBC delivered by FDS will be achieved via rationally absorbed at target sites with proper metabolism pathways. This article briefly summarized the absorption and metabolic fates of orally digested DBC along with their direct and indirect mechanisms to perform health benefiting effects. Current strategies in designing the next generation FDS with an emphasis on their modulation effects on the distribution portion between the upper and lower digestive tract, portal vein and lymphatic absorption, human digestive and gut microbiota enzymatic mediated metabolism were highlighted. Updated research progresses of FDS in adjusting sensory attributes of food end products and inducing synergistic effects rooting from matrix materials and co-delivered cargos were also discussed. Challenges as well as future perspectives concerning the precise nutrition and the critical role of delivery systems in dietary intervention were proposed.
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Affiliation(s)
- Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Abdullah
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Haonan Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Meimiao Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Jersey, New Brunswick, USA
| | - Man Zhang
- Department of Food Science, Rutgers, the State University of New Jersey, New Jersey, New Brunswick, USA
| | - Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Mingyue Song
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
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12
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Chen Y, Su J, Dong W, Xu D, Cheng L, Mao L, Gao Y, Yuan F. Cyclodextrin-based metal-organic framework nanoparticles as superior carriers for curcumin: Study of encapsulation mechanism, solubility, release kinetics, and antioxidative stability. Food Chem 2022; 383:132605. [PMID: 35413760 DOI: 10.1016/j.foodchem.2022.132605] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/12/2022] [Accepted: 02/28/2022] [Indexed: 11/19/2022]
Abstract
In this paper, we propose a facile program of preparing nanoscale γ-cyclodextrin-based metal-organic frameworks (Nano-CD-MOFs) for the encapsulation of curcumin. Such Nano-CD-MOFs not only possess excellent mono-dispersity and crystalline structure, but also perform superior loading capacity. The results of N2 adsorption-desorption, XRD, DSC, and microtopography are utilized to confirm the presence status of encapsulated curcumin and further reveal the encapsulation mechanism of Nano-CD-MOFs. Curcumin-loaded Nano-CD-MOFs (Cur-Nano-CD-MOFs) dramatically increase curcumin solubility and a top-down uniform dispersion in the dissolution process. The perfect fitting of First-order and Korsmeyer-Peppas models suggests that the release performance of Nano-CD-MOFs is controlled by the loaded quantity of curcumin and related to Fickian diffusion. Moreover, the antioxidative stability of Cur-Nano-CD-MOFs is considerably enhanced even after 120 min of persistent ultraviolet irradiation. Therefore, we suggest that such Nano-CD-MOFs can be promoted as an advanced carrier for the delivery of curcumin or other nutraceuticals.
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Affiliation(s)
- Yulu Chen
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jiaqi Su
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Wenxia Dong
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Duoxia Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, PR China
| | - Lei Cheng
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, PR China
| | - Like Mao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fang Yuan
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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13
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Neekhra S, Pandith JA, Mir NA, Manzoor A, Ahmad S, Ahmad R, Sheikh RA. Innovative approaches for microencapsulating bioactive compounds and probiotics: An updated review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Somya Neekhra
- Department of Food Engineering and Technology, Institute of Engineering and Technology Bundelkhand University Jhansi India
| | - Junaid Ahmad Pandith
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Nisar A. Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering Chandigarh University Mohali Punjab India
| | - Arshied Manzoor
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Saghir Ahmad
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Rizwan Ahmad
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Rayees Ahmad Sheikh
- Department of Chemistry government Degree College Pulwama Jammu and Kashmir India
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14
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Bovine alpha-lactalbumin particulates for controlled delivery: Impact of dietary fibers on stability, digestibility, and gastro-intestinal release of capsaicin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107536] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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15
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Sabaghi M, Tavasoli S, Hoseyni SZ, Mozafari M, Degraeve P, Katouzian I. A critical review on approaches to regulate the release rate of bioactive compounds from biopolymeric matrices. Food Chem 2022; 382:132411. [DOI: 10.1016/j.foodchem.2022.132411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 01/23/2022] [Accepted: 02/07/2022] [Indexed: 01/20/2023]
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16
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Calligaris S, Moretton M, Melchior S, Mosca AC, Pellegrini N, Anese M. Designing food for the elderly: the critical impact of food structure. Food Funct 2022; 13:6467-6483. [PMID: 35678510 DOI: 10.1039/d2fo00099g] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Ageing is an unavoidable progressive process causing many changes of the individual life. However, if faced in an efficient way, living longer in a healthy status could be an opportunity for all. In this context, food consumption and dietary patterns are pivotal factors in promoting active and healthy ageing. The development of food products tailored for the specific needs of the elderly might favour the fulfilment of nutritionally balanced diets, while reducing the consequences of malnutrition. To this aim, the application of a food structure design approach could be particularly profitable, being food structure responsible to the final functionalities of food products. In this narrative review, the physiological changes associated to food consumption occurring during ageing were firstly discussed. Then, the focus shifted to the possible role of food structure in delivering target functionalities, considering food acceptability, digestion of the nutrients, bioactive molecules and probiotic bacteria.
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Affiliation(s)
- Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Ana Carolina Mosca
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
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17
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Boostani S, Riazi M, Marefati A, Rayner M, Hosseini SMH. Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles. Food Chem 2022; 372:131354. [PMID: 34656912 DOI: 10.1016/j.foodchem.2021.131354] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 09/29/2021] [Accepted: 10/04/2021] [Indexed: 12/14/2022]
Abstract
Medium and high internal phase W1/O/W2 multiple Pickering emulsions (MPEs) were fabricated by physically-modified hordein nanoparticles. A triphasic system was developed at dispersed phase volume fraction (Φ) of 0.5 with an overrun value of ∼40%. No overrun was detected in high internal phase MPEs (Φ 0.8). Optical and confocal laser scanning microscopy confirmed the formation of MPEs. Monomodal droplet size distribution with a mean diameter of 32.90 and 21.48 μm was observed for MPEs at Φ 0.5 and Φ 0.8, respectively. Static multiple light scattering confirmed that creaming was the main mechanism behind the instability of MPEs. Both MPEs revealed pseudo-plastic behavior and predominant storage modulus (G') over the applied frequency range. The encapsulation efficiency of vitamin B12 in MPEs was 98.3% and remained relatively constant during 28 d. These results suggested the excellent potential of hordein nanoparticles as appropriate candidate for designing multi-structural colloidal systems using plant proteins.
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Affiliation(s)
- Sareh Boostani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, Lund, Sweden
| | - Masoud Riazi
- Enhanced Oil Recovery (EOR) Research Center, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz, Iran
| | - Ali Marefati
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, Lund, Sweden
| | - Marilyn Rayner
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, Lund, Sweden
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18
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Malekjani N, Jafari SM. Intelligent and Probabilistic Models for Evaluating the Release of Food Bioactive Ingredients from Carriers/Nanocarriers. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02791-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Fernández-Ochoa Á, Cádiz-Gurrea MDLL, Fernández-Moreno P, Rojas-García A, Arráez-Román D, Segura-Carretero A. Recent Analytical Approaches for the Study of Bioavailability and Metabolism of Bioactive Phenolic Compounds. Molecules 2022; 27:777. [PMID: 35164041 PMCID: PMC8838714 DOI: 10.3390/molecules27030777] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 01/21/2022] [Accepted: 01/23/2022] [Indexed: 12/14/2022] Open
Abstract
The study of the bioavailability of bioactive compounds is a fundamental step for the development of applications based on them, such as nutraceuticals, functional foods or cosmeceuticals. It is well-known that these compounds can undergo metabolic reactions before reaching therapeutic targets, which may also affect their bioactivity and possible applications. All recent studies that have focused on bioavailability and metabolism of phenolic and terpenoid compounds have been developed because of the advances in analytical chemistry and metabolomics approaches. The purpose of this review is to show the role of analytical chemistry and metabolomics in this field of knowledge. In this context, the different steps of the analytical chemistry workflow (design study, sample treatment, analytical techniques and data processing) applied in bioavailability and metabolism in vivo studies are detailed, as well as the most relevant results obtained from them.
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Affiliation(s)
- Álvaro Fernández-Ochoa
- Max Delbrück Center for Molecular Medicine in the Helmholtz Association, 13125 Berlin, Germany
- Berlin Institute of Health, Metabolomics Platform, 10178 Berlin, Germany
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain; (M.d.l.L.C.-G.); (P.F.-M.); (A.R.-G.); (A.S.-C.)
| | - María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain; (M.d.l.L.C.-G.); (P.F.-M.); (A.R.-G.); (A.S.-C.)
| | - Patricia Fernández-Moreno
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain; (M.d.l.L.C.-G.); (P.F.-M.); (A.R.-G.); (A.S.-C.)
| | - Alejandro Rojas-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain; (M.d.l.L.C.-G.); (P.F.-M.); (A.R.-G.); (A.S.-C.)
| | - David Arráez-Román
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain; (M.d.l.L.C.-G.); (P.F.-M.); (A.R.-G.); (A.S.-C.)
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain; (M.d.l.L.C.-G.); (P.F.-M.); (A.R.-G.); (A.S.-C.)
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20
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Ajoolabady A, Bi Y, McClements DJ, Lip GYH, Richardson DR, Reiter RJ, Klionsky DJ, Ren J. Melatonin-based therapeutics for atherosclerotic lesions and beyond: Focusing on macrophage mitophagy. Pharmacol Res 2022; 176:106072. [PMID: 35007709 DOI: 10.1016/j.phrs.2022.106072] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/05/2022] [Accepted: 01/05/2022] [Indexed: 12/11/2022]
Abstract
Atherosclerosis refers to a unique form of chronic proinflammatory anomaly of the vasculature, presented as rupture-prone or occlusive lesions in arteries. In advanced stages, atherosclerosis leads to the onset and development of multiple cardiovascular diseases with lethal consequences. Inflammatory cytokines in atherosclerotic lesions contribute to the exacerbation of atherosclerosis. Pharmacotherapies targeting dyslipidemia, hypercholesterolemia, and neutralizing inflammatory cytokines (TNF-α, IL-1β, IL-6, IL-17, and IL-12/23) have displayed proven promises although contradictory results. Moreover, adjuvants such as melatonin, a pluripotent agent with proven anti-inflammatory, anti-oxidative and neuroprotective properties, also display potentials in alleviating cytokine secretion in macrophages through mitophagy activation. Here, we share our perspectives on this concept and present melatonin-based therapeutics as a means to modulate mitophagy in macrophages and, thereby, ameliorate atherosclerosis.
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Affiliation(s)
- Amir Ajoolabady
- University of Wyoming College of Health Sciences, Laramie, WY 82071, USA; Department of Cardiology, Shanghai Institute of Cardiovascular Diseases, Zhongshan Hospital Fudan University, Shanghai 200032, China
| | - Yaguang Bi
- Department of Cardiology, Shanghai Institute of Cardiovascular Diseases, Zhongshan Hospital Fudan University, Shanghai 200032, China
| | - David J McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Gregory Y H Lip
- University of Liverpool and Liverpool Heart & Chest Hospital, Liverpool, UK; Department of Clinical Medicine, Aalborg University, Aalborg, Denmark
| | - Des R Richardson
- Molecular Pharmacology and Pathology Program, Department of Pathology and Bosch Institute, University of Sydney, Sydney, New South Wales 2006, Australia; Department of Pathology and Biological Responses, Nagoya University Graduate School of Medicine, Nagoya 466-8550, Japan; Centre for Cancer Cell Biology and Drug Discovery, Griffith Institute for Drug Discovery, Griffith University, Nathan, Brisbane, Queensland 4111, Australia
| | - Russel J Reiter
- Department of Cellular and Structural Biology, University of Texas Health Science Center, San Antonio, TX, USA.
| | - Daniel J Klionsky
- Life Sciences Institute and Departments of Molecular, Cellular and Developmental Biology and Biological Chemistry, University of Michigan, Ann Arbor, MI 48109, USA.
| | - Jun Ren
- University of Wyoming College of Health Sciences, Laramie, WY 82071, USA; Department of Cardiology, Shanghai Institute of Cardiovascular Diseases, Zhongshan Hospital Fudan University, Shanghai 200032, China; Department of Laboratory Medicine and Pathology, University of Washington, Seattle, WA 98195 USA.
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21
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Naqash F, Masoodi F, Ayob O, Parvez S. Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15059] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar J&K 190006 India
| | - F.A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar J&K 190006 India
| | - Omeera Ayob
- Department of Food Technology School of Interdisciplinary Sciences and Technology Jamia Hamdard New Delhi 110062 India
| | - Sadaf Parvez
- Department of Food Science and Technology University of Kashmir Srinagar J&K 190006 India
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22
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Villeneuve P, Bourlieu-Lacanal C, Durand E, Lecomte J, McClements DJ, Decker EA. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Crit Rev Food Sci Nutr 2021:1-41. [PMID: 34839769 DOI: 10.1080/10408398.2021.2006138] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Lipid oxidation is a major cause of quality deterioration in food products. In these foods, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence of colloidal structures and interfaces because these are the locations where oxidation normally occurs. In bulk oils, reverse micelles (association colloids) are present and are believed to play a crucial role on lipid oxidation. Conversely, in emulsions, surfactant micelles are present that also play a major role in lipid oxidation pathways. After a brief description of lipid oxidation and antioxidants mechanisms, this review discusses the current understanding of the influence of micellar structures on lipid oxidation. In particular, is discussed the major impact of the presence of micelles in emulsions, or reverse micelles (association colloids) in bulk oil on the oxidative stability of both systems. Indeed, both micelles in emulsions and associate colloids in bulk oils are discussed in this review as nanoscale structures that can serve as reservoirs of antioxidants and pro-oxidants and are involved in their transport within the concerned system. Their role as nanoreactors where lipid oxidation reactions occur is also commented.
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Affiliation(s)
- Pierre Villeneuve
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Claire Bourlieu-Lacanal
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France.,UMR IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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23
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Zhang P, Li C, Huang T, Bai Y, Quan P, Li W, Zhang Z, Zhang F, Liu Z, Wan B, Correia A, Zhang J, Wu X, Hirvonen JT, Santos HA, Fan J, Cai T, Liu D. Inhibiting Phase Transfer of Protein Nanoparticles by Surface Camouflage-A Versatile and Efficient Protein Encapsulation Strategy. NANO LETTERS 2021; 21:9458-9467. [PMID: 34780176 DOI: 10.1021/acs.nanolett.1c02438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Engineering a system with a high mass fraction of active ingredients, especially water-soluble proteins, is still an ongoing challenge. In this work, we developed a versatile surface camouflage strategy that can engineer systems with an ultrahigh mass fraction of proteins. By formulating protein molecules into nanoparticles, the demand of molecular modification was transformed into a surface camouflage of protein nanoparticles. Thanks to electrostatic attractions and van der Waals interactions, we camouflaged the surface of protein nanoparticles through the adsorption of carrier materials. The adsorption of carrier materials successfully inhibited the phase transfer of insulin, albumin, β-lactoglobulin, and ovalbumin nanoparticles. As a result, the obtained microcomposites featured with a record of protein encapsulation efficiencies near 100% and a record of protein mass fraction of 77%. After the encapsulation in microcomposites, the insulin revealed a hypoglycemic effect for at least 14 d with one single injection, while that of insulin solution was only ∼4 h.
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Affiliation(s)
- Pei Zhang
- Drug Research Program, Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, Helsinki 00014, Finland
- State Key Laboratory of Natural Medicines, Department of Pharmaceutical Science, China Pharmaceutical University, Nanjing 210009, China
| | - Cong Li
- Department of Orthopaedics, The First Affiliated Hospital of Nanjing Medical University, Nanjing 210029, China
| | - Tianhe Huang
- State Key Laboratory of Natural Medicines, Department of Pharmaceutical Science, China Pharmaceutical University, Nanjing 210009, China
| | - Yuancheng Bai
- State Key Laboratory of Natural Medicines, Department of Pharmaceutical Science, China Pharmaceutical University, Nanjing 210009, China
| | - Peng Quan
- Department of Pharmaceutical Science, School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Wei Li
- Drug Research Program, Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, Helsinki 00014, Finland
| | - Zifan Zhang
- State Key Laboratory of Natural Medicines, Department of Pharmaceutical Science, China Pharmaceutical University, Nanjing 210009, China
| | - Feng Zhang
- Drug Research Program, Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, Helsinki 00014, Finland
| | - Zehua Liu
- Drug Research Program, Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, Helsinki 00014, Finland
| | - Bowen Wan
- Department of Orthopaedics, The First Affiliated Hospital of Nanjing Medical University, Nanjing 210029, China
| | - Alexandra Correia
- Drug Research Program, Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, Helsinki 00014, Finland
| | - Jie Zhang
- State Key Laboratory of Natural Medicines, Department of Pharmaceutical Science, China Pharmaceutical University, Nanjing 210009, China
| | - Xuri Wu
- State Key Laboratory of Natural Medicines and Laboratory of Chemical Biology, China Pharmaceutical University, Nanjing 210009, China
| | - Jouni T Hirvonen
- Drug Research Program, Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, Helsinki 00014, Finland
| | - Hélder A Santos
- Drug Research Program, Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, Helsinki 00014, Finland
- Helsinki Institute of Life Science, University of Helsinki, Helsinki 00014, Finland
| | - Jin Fan
- Department of Orthopaedics, The First Affiliated Hospital of Nanjing Medical University, Nanjing 210029, China
| | - Ting Cai
- State Key Laboratory of Natural Medicines, Department of Pharmaceutical Science, China Pharmaceutical University, Nanjing 210009, China
| | - Dongfei Liu
- Drug Research Program, Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, Helsinki 00014, Finland
- State Key Laboratory of Natural Medicines, Department of Pharmaceutical Science, China Pharmaceutical University, Nanjing 210009, China
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24
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Fabrication and characterization of curcumin-loaded nanoparticles using protein from brewers’ spent grain. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111992] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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Siraj A, Naqash F, Shah MA, Fayaz S, Majid D, Dar BN. Nanoemulsions: formation, stability and an account of dietary polyphenol encapsulation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15228] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Arwa Siraj
- Department of Food Technology IUST Awantipora Pulwama Jammu and Kashmir 192122 India
| | - Farah Naqash
- Department of Food Technology IUST Awantipora Pulwama Jammu and Kashmir 192122 India
| | - Mohammad Ashraf Shah
- Special Laboratory for Multifunctional Nanomaterials (LMN) P.G Department of Physics NIT Srinagar Srinagar Jammu and Kashmir 190006 India
| | - Shemilah Fayaz
- Department of Food Technology IUST Awantipora Pulwama Jammu and Kashmir 192122 India
| | - Darakshan Majid
- Department of Food Technology IUST Awantipora Pulwama Jammu and Kashmir 192122 India
| | - Basharat Nabi Dar
- Department of Food Technology IUST Awantipora Pulwama Jammu and Kashmir 192122 India
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26
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Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review. Molecules 2021; 26:molecules26154601. [PMID: 34361753 PMCID: PMC8347884 DOI: 10.3390/molecules26154601] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/08/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.
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27
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Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems. Foods 2021; 10:foods10071566. [PMID: 34359436 PMCID: PMC8305697 DOI: 10.3390/foods10071566] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/29/2021] [Accepted: 07/01/2021] [Indexed: 12/14/2022] Open
Abstract
Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source of long-chain polyunsaturated fatty acids (PUFAs) in the omega-3 form which are claimed to have particularly high biological activities. Functional food products designed to enhance human health and wellbeing are increasingly being fortified with these omega-3 PUFAs because of their potential nutritional and health benefits. However, food fortification with PUFAs is challenging because of their low water-solubility, their tendency to rapidly oxidize, and their variable bioavailability. These challenges can be addressed using advanced encapsulation technologies, which typically involve incorporating the omega-3 oils into well-designed colloidal particles fabricated from food-grade ingredients, such as liposomes, emulsion droplets, nanostructured lipid carriers, or microgels. These omega-3-enriched colloidal dispersions can be used in a fluid form or they can be converted into a powdered form using spray-drying, which facilitates their handling and storage, as well as prolonging their shelf life. In this review, we provide an overview of marine-based omega-3 fatty acid sources, discuss their health benefits, highlight the challenges involved with their utilization in functional foods, and present the different encapsulation technologies that can be used to improve their performance.
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28
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Biopesticide Encapsulation Using Supercritical CO 2: A Comprehensive Review and Potential Applications. Molecules 2021; 26:molecules26134003. [PMID: 34209179 PMCID: PMC8272144 DOI: 10.3390/molecules26134003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 05/27/2021] [Accepted: 06/28/2021] [Indexed: 01/06/2023] Open
Abstract
As an alternative to synthetic pesticides, natural chemistries from living organisms, are not harmful to nontarget organisms and the environment, can be used as biopesticides, nontarget. However, to reduce the reactivity of active ingredients, avoid undesired reactions, protect from physical stress, and control or lower the release rate, encapsulation processes can be applied to biopesticides. In this review, the advantages and disadvantages of the most common encapsulation processes for biopesticides are discussed. The use of supercritical fluid technology (SFT), mainly carbon dioxide (CO2), to encapsulate biopesticides is highlighted, as they reduce the use of organic solvents, have simpler separation processes, and achieve high-purity particles. This review also presents challenges to be surpassed and the lack of application of SFT for biopesticides in the published literature is discussed to evaluate its potential and prospects.
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29
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Conboy Stephenson R, Ross RP, Stanton C. Carotenoids in Milk and the Potential for Dairy Based Functional Foods. Foods 2021; 10:1263. [PMID: 34199355 PMCID: PMC8226488 DOI: 10.3390/foods10061263] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 05/25/2021] [Accepted: 05/27/2021] [Indexed: 12/31/2022] Open
Abstract
Carotenoids are a family of over 1100 known natural pigments synthesized by plants, algae, fungi and bacteria. Dietary intake of carotenoids is necessary for mammals as they cannot be synthesized in the body. In cows, the nature of the diet consumed strongly influences the composition of milk produced and this includes carotenoid concentration and profile. Fresh forage is the richest source of carotenoids for cows. The main carotenoids identified in forages are lutein, β-carotene, zeaxanthin and epilutein. Manipulating cow feed via carotenoid supplementation increases the carotenoid content of bovine milk. In humans, carotenoids have anti-oxidant, anti-inflammatory and provitamin A activity. Lutein is a major carotenoid in human milk and the brain tissue of adults and infants. Lutein and zeaxanthin are linked to improved eye health and cognitive function. Traditionally for humans, fruit and vegetables have been the main source of carotenoid intake. Functional foods present an opportunity to incorporate these naturally occurring compounds into milk products for added health benefits, widening the range of dietary sources of carotenoids. We offer an overview of the literature to date on carotenoid-fortified dairy products and infant formula. This review will describe and summarize the key mechanisms by which the carotenoid profile of bovine milk can be manipulated. We present findings on the origin and role of carotenoids in bovine and human milk, outline factors that impact the carotenoid content of milk, evaluate carotenoid-fortified milk products and discuss the associated challenges, such as bioaccessibility and stability.
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Affiliation(s)
- Ruth Conboy Stephenson
- Vistamilk/Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland;
- School of Microbiology, University College Cork, T12 YN60 Cork, Ireland
| | - R. Paul Ross
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland;
| | - Catherine Stanton
- Vistamilk/Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland;
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30
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A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.040] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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31
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Meléndez-Martínez AJ, Böhm V, Borge GIA, Cano MP, Fikselová M, Gruskiene R, Lavelli V, Loizzo MR, Mandić AI, Brahm PM, Mišan AČ, Pintea AM, Sereikaitė J, Vargas-Murga L, Vlaisavljević SS, Vulić JJ, O'Brien NM. Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change. Annu Rev Food Sci Technol 2021; 12:433-460. [PMID: 33467905 DOI: 10.1146/annurev-food-062220-013218] [Citation(s) in RCA: 59] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is being propelled by the two multidisciplinary international networks, the Ibero-American Network for the Study of Carotenoids as Functional Foods Ingredients (IBERCAROT; http://www.cyted.org) and the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN; http://www.eurocaroten.eu). In this review, considerations for their safe and sustainable use in products mostly intended for health promotion are provided. Specifically, information about sources, intakes, and factors affecting bioavailability is summarized. Furthermore, their health-promoting actions and importance in public health in relation to the contribution of reducing the risk of diverse ailments are synthesized. Definitions and regulatory and safety information for carotenoid-containing products are provided. Lastly, recent trends in research in the context of sustainable healthy diets are summarized.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Volker Böhm
- Institute of Nutritional Sciences, Bioactive Plant Products Research Group, Friedrich-Schiller-Universität Jena, 07743 Jena, Germany
| | | | - M Pilar Cano
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), 28049 Madrid, Spain
| | - Martina Fikselová
- Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia
| | - Ruta Gruskiene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy
| | - Anamarija I Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Paula Mapelli Brahm
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Aleksandra Č Mišan
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Adela M Pintea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
| | | | - Sanja S Vlaisavljević
- Departmant of Chemistry, Biochemistry and Environmental Protection, Faculty of Natural Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Jelena J Vulić
- Department of Applied and Engineering Chemistry, Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Nora M O'Brien
- School of Food and Nutritional Sciences, University College Cork, T12 Cork, Ireland
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Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions. Food Chem 2020; 346:128680. [PMID: 33370613 DOI: 10.1016/j.foodchem.2020.128680] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 10/17/2020] [Accepted: 11/16/2020] [Indexed: 02/08/2023]
Abstract
Emulsified ω-3 polyunsaturated fatty acid have expanding application in different food matrix with improved water solubility while still prone to oxidation. Lotus seedpod proanthocyanidin (LSPC) was grafted to whey protein isolate (WPI) to create nature-derived antioxidant emulsifiers. 1HNMR, SDS-PAGE and multiple spectrometry showed that the structure of protein was changed after grafting. DPPH and FRAP measurements showed that WPI-LSPC conjugate (90.53 ± 1.48% of DPPH scavenging, 691.85 ± 4.54 μg/mL for FRAP assay) possessed a much better antioxidant ability than WPI (17.06 ± 3.34% of DPPH scavenging, 10.43 ± 0.26 μg/mL for FRAP assay). Ultrasonic emulsification and DSC experiments showed that WPI-LSPC conjugate were more effective at forming and stabilizing the flaxseed oil emulsions than pure WPI, with higher thermostability. Likewise, low levels of primary and secondary oxidation products were formed for the conjugate than the pure protein in O/W systems after storage, again suggesting WPI-LSPC could be used as fine antioxidant emulsifiers in oxidizing delivery systems.
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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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34
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Mwangi WW, Lim HP, Low LE, Tey BT, Chan ES. Food-grade Pickering emulsions for encapsulation and delivery of bioactives. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.020] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Estevinho BN, Lazar R, Blaga A, Rocha F. Preliminary evaluation and studies on the preparation, characterization and in vitro release studies of different biopolymer microparticles for controlled release of folic acid. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.05.048] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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36
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Wu HR, Wang CQ, Wang JX, Chen JF, Le Y. Engineering of Long-Term Stable Transparent Nanoemulsion Using High-Gravity Rotating Packed Bed for Oral Drug Delivery. Int J Nanomedicine 2020; 15:2391-2402. [PMID: 32308390 PMCID: PMC7154039 DOI: 10.2147/ijn.s238788] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Accepted: 03/11/2020] [Indexed: 11/23/2022] Open
Abstract
Background Oil-in-water drug nanoemulsion forms drug delivery systems with high oral bioavailability. The conventional fabrication methods of nanoemulsion are low energy emulsification methods and high energy emulsification methods. However, both two methods are not ideal for industrial production. The problem of low energy emulsification methods is the high dosage of surfactant and co-surfactant which has potential biosecurity issues. What is more, high energy emulsification methods have some disadvantages, like the destruction of drug components, the price of equipment and the difficulties of industrial production. Hence, there have been a few commercial drug nanoemulsions so far. Methods In this work, we reported a novel method for the fabrication of stable and transparent drug nanoemulsion which contains hydrophilic drug rosuvastatin (ROS) calcium or hydrophobic drug silybinin (SYN) by using high-gravity rotating packed bed (RPB). The drug nanoemulsion was systematically characterized by droplet size, size distribution, stability and in vitro drug release as well as Caco-2 cells permeability. Results Compared with the self-emulsification method (SE), high-gravity technology could reduce 75% amount of mixed surfactants. The as-prepared nanoemulsion exhibited a very narrow droplet size distribution with a size of 13.53 ± 0.53 nm and a polydispersity index of 0.073 ± 0.018. Meanwhile, the drug nanoemulsion was physicochemically stable at 25°C and 4°C for one-year storage. Furthermore, both ROS and SYN nanoemulsion displayed higher cell permeability and in vitro dissolution than that of commercial formulations. Conclusion These results demonstrate that RPB can be a potential device to facilitate the industrial production of drug nanoemulsion.
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Affiliation(s)
- Hao-Ran Wu
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Chuan-Qi Wang
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Jie-Xin Wang
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China.,Research Center of the Ministry of Education for High Gravity Engineering and Technology, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Jian-Feng Chen
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China.,Research Center of the Ministry of Education for High Gravity Engineering and Technology, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Yuan Le
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China.,Research Center of the Ministry of Education for High Gravity Engineering and Technology, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
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38
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Klein M, Poverenov E. Natural biopolymer-based hydrogels for use in food and agriculture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2337-2347. [PMID: 31960453 DOI: 10.1002/jsfa.10274] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 01/12/2020] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
Hydrogels are important materials that are of high scientific interest and with numerous applications. Natural polymer-based hydrogels are preferred to synthetic ones due to their safety, biocompatibility, and ecofriendly properties. They have been studied extensively and implemented in various fields, such as medicine, cosmetics, personal-care products, water purification, and more. This review focuses on the applications of nature-sourced polymer-based hydrogels in food and agriculture. Different types of biopolymers and crosslinking agents, and various methods for hydrogel formation are described. The physicomechanical properties and applied activities of the resulting materials are also comprehensively discussed. Biodegradable synthetic polymers are outside the scope of this review. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Miri Klein
- The Institute of Postharvest and Food Science, Agro-Nanotechnology and Advanced Materials Center, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
| | - Elena Poverenov
- The Institute of Postharvest and Food Science, Agro-Nanotechnology and Advanced Materials Center, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
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39
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Fan Y, Zeng X, Yi J, Zhang Y. Fabrication of pea protein nanoparticles with calcium-induced cross-linking for the stabilization and delivery of antioxidative resveratrol. Int J Biol Macromol 2020; 152:189-198. [PMID: 32105693 DOI: 10.1016/j.ijbiomac.2020.02.248] [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] [Received: 10/23/2019] [Revised: 02/20/2020] [Accepted: 02/22/2020] [Indexed: 01/23/2023]
Abstract
In this study, pea protein isolate (PPI) nanoparticles were fabricated with calcium-induced cross-linking and the potential as a nano-carrier for protecting resveratrol (RES) from degradation as well as improving its antioxidant activities was investigated. Ca2+ ions concentration and pH value had significant impacts on the formation of PPI nanoparticles. Dissociation assays suggested that PPI nanoparticles were mainly formed and stabilized by Ca2+ ions induced salt-bridge, hydrophobic interaction, and hydrogen bonding. Encapsulation efficiency (EE) and Loading amount (LA) of RES in PPI nanoparticles was 74.08%, and 30.24 μg/mg protein, respectively. Fluorescence emission results suggested that the formation of RES-PPI nanoparticles was primarily driven with hydrophobic interaction. AFM results clearly indicated that both RES-PPI nanocomplexes and RES-PPI nanoparticles were nano-scale, spherical shaped and distributed uniformly. RES-PPI nanoparticles exhibited higher physicochemical stability (Z-average diameter stability and RES retention) than RES-SPI nanocomplexes. Antioxidant ability of RES can be remarkably enhanced with both PPI-based nano-delivery systems. Ca2+ ions induced PPI nanoparticles obtained in this study have the great potential as functional delivery systems for hydrophobic nutraceuticals in food, and pharmaceutical industry.
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Affiliation(s)
- Yuting Fan
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Xianxie Zeng
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Jiang Yi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China.
| | - Yuzhu Zhang
- Western Regional Research Center, ARS, USDA, Albany, CA 94710, United States
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40
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Nešić A, Cabrera-Barjas G, Dimitrijević-Branković S, Davidović S, Radovanović N, Delattre C. Prospect of Polysaccharide-Based Materials as Advanced Food Packaging. Molecules 2019; 25:E135. [PMID: 31905753 PMCID: PMC6983128 DOI: 10.3390/molecules25010135] [Citation(s) in RCA: 100] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/22/2019] [Accepted: 12/26/2019] [Indexed: 11/16/2022] Open
Abstract
The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.
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Affiliation(s)
- Aleksandra Nešić
- Vinca Institute for Nuclear Sciences, University of Belgrade, Mike Petrovica-Alasa 12-14, 11000 Belgrade, Serbia;
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | | | - Sladjana Davidović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Neda Radovanović
- Inovation Centre of Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Cédric Delattre
- CNRS, SIGMA Clermont, Institut Pascal, Université Clermont Auvergne, F-63000 Clermont-Ferrand, France;
- Institute Universitaire de France (IUF), 1 rue Descartes, 75005 Paris, France
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41
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Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions. Food Res Int 2019; 127:108738. [PMID: 31882082 DOI: 10.1016/j.foodres.2019.108738] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 09/30/2019] [Accepted: 10/02/2019] [Indexed: 01/22/2023]
Abstract
The impact of lotus seedpod proanthocyanidin (LSPC) on the functional properties of β-carotene-loaded whey-protein stabilized nanoemulsions was investigated. LSPC was selected because it is known to exhibit strong antioxidant activity, as well as having various health benefits. Physically stable nanoemulsions containing small anionic droplets (d < 0.15 μm; ζ = -27 mV) could be formed at pH 6.5 using whey protein-LSPC complexes as natural emulsifiers. The physical and chemical stabilities of the nanoemulsions were then measured when they were incubated at different pH values. LSPC addition promoted droplet aggregation at pH 4, but not at pH 3, 6.5, or 8, which was mainly attributed to its ability to reduce the electrostatic repulsion between the lipid droplets at pH 4. LSPC was shown to have stronger antioxidant activity than catechin and epicatechin. Our results show that the chemical stability of β-carotene nanoemulsions could be considerably improved by adding LSPC. We believe that LSPC-whey protein complexes can be used as effective emulsifiers and antioxidants in nutraceutical-loaded nanoemulsions, which may be useful for developing more efficacious functional foods and beverages.
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Kharat M, McClements DJ. Recent advances in colloidal delivery systems for nutraceuticals: A case study - Delivery by Design of curcumin. J Colloid Interface Sci 2019; 557:506-518. [PMID: 31542691 DOI: 10.1016/j.jcis.2019.09.045] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 09/11/2019] [Accepted: 09/12/2019] [Indexed: 01/27/2023]
Abstract
Curcumin is a polyphenolic compound found in turmeric (Curcuma longa) rhizome that has potential biological benefits, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activity. Incorporation of curcumin into functional food and beverage products, however, is challenging due to its low water-solubility, poor chemical stability, rapid metabolism, and low oral bioavailability. Researchers are, therefore developing a suite of particle-based delivery systems to maximize the potential health benefits of curcumin. Colloidal delivery systems, such as micelles, microemulsions, nanoemulsions, emulsions, solid lipid nanoparticles, nanostructured lipid carriers, biopolymer nanoparticles, and microgels have all been developed for this purpose. The functional performance of each of these delivery systems depends on its structure and physicochemical properties, such as particle composition, particle size, morphology, physicochemical stability, optical properties, rheology, and sensory attributes. As a result, each delivery system has its advantages and disadvantages for particular applications. Consequently, a delivery system must be specifically designed for the particular bioactive agent to be encapsulated, as well as the particular food matrix it will be incorporated into. In this review, we highlight the potential of the Delivery by Design (DbD) approach for identifying and selecting the most appropriate colloidal delivery system for a particular food application, using curcumin as a model bioactive agent.
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Affiliation(s)
- Mahesh Kharat
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
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43
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Berton-Carabin C, Schroën K. Towards new food emulsions: designing the interface and beyond. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.06.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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44
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Xavier AAO, Mercadante AZ. The bioaccessibility of carotenoids impacts the design of functional foods. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.02.015] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Mao L, Lu Y, Cui M, Miao S, Gao Y. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Crit Rev Food Sci Nutr 2019; 60:1651-1666. [PMID: 30892058 DOI: 10.1080/10408398.2019.1587737] [Citation(s) in RCA: 94] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional network, which can behave as carriers for bioactive food ingredients. Many attempts have been made to design gel structures in the water phase (hydrogels, emulsion gels, bigels) or oil phase (organogels, bigels) in order to improve their delivery performances. Hydrogels are originated from proteins or polysaccharides, which are suitable for the delivery of hydrophilic ingredients. Organogels are mainly built up with the self-assembling of gelator molecules in the oil phase, and they offer good carriers for lipophilic ingredients. Emulsion gels and bigels, containing both aqueous and oil domains, can provide accommodations for lipophilic and hydrophilic ingredients simultaneously. Gel structures (e.g. rheology, texture, water holding capacity, swelling ratio) can be modulated by choosing different gelators, modifying gelation techniques, and the involvement of other ingredients (e.g. oils, emulsifiers, minerals, acids), which then alter the diffusion and release of the bioactive ingredients incorporated. Various studies have proved that gel-based delivery systems are able to improve the stability and bioavailability of many bioactive food ingredients. This review provides a state-to-art overview of different gel-based delivery systems, highlighting the significance of structure-functionality relationship, to provide advanced knowledge for the design of novel functional foods.
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Affiliation(s)
- Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yao Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Mengnan Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Song Miao
- Teagasc Food Research Centre, Fermoy, Ireland
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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Gomes A, Furtado GDF, Cunha RL. Bioaccessibility of Lipophilic Compounds Vehiculated in Emulsions: Choice of Lipids and Emulsifiers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13-18. [PMID: 30556391 DOI: 10.1021/acs.jafc.8b05460] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Great efforts have been made to design emulsions considering the need to perform an effective encapsulation, protection, vehiculation, and bioaccessibility of lipophilic compounds. This task can be achieved by manipulating the structure of the emulsion based on the choice of the processes and ingredients of the aqueous phase, interface, and lipid matrix. Thus, the main focus of this perspective is to provide insights into the use of ingredient engineering in manipulating/building emulsion structures that enhance lipophilic compound release and bioaccessibility.
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Affiliation(s)
- Andresa Gomes
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
| | - Guilherme de Figueiredo Furtado
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
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47
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Aguirre Calvo TR, Santagapita PR. Pink grapefruit lycopene encapsulated in alginate-based beads: stability towards freezing and drying. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13946] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tatiana R. Aguirre Calvo
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales; Departamentos de Industrias y Química Orgánica & CONICET-Universidad de Buenos Aires; Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA; Buenos Aires Argentina
| | - Patricio R. Santagapita
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales; Departamentos de Industrias y Química Orgánica & CONICET-Universidad de Buenos Aires; Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA; Buenos Aires Argentina
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