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Fasamanesh M, Assadpour E, Rostamabadi H, Zhang F, Jafari SM. Encapsulation of iron within whey protein-pectin nanocomplexes: Fabrication, characterization, and optimization. Food Chem 2024; 451:139290. [PMID: 38653105 DOI: 10.1016/j.foodchem.2024.139290] [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: 06/26/2023] [Revised: 04/01/2024] [Accepted: 04/07/2024] [Indexed: 04/25/2024]
Abstract
Iron is an important micronutrient that cannot be added directly into food products due to potential reactions with the food matrix, impact on color, and taste. Complexed biopolymeric nanocarriers can overcome these challenges particularly for oral delivery of iron, but selecting appropriate biopolymers, their ratio and pH of complexation is very important. In this study, whey protein concentrate (WPC)-pectin nanocomplexes were prepared at different concentrations (WPC 4, 6 and 8%; pectin 0.5, 0.75 and 1%), and pH (3, 6 and 9) to encapsulate iron. The smallest carriers were observed at pH 3; higher pH led to higher zeta potential (zero to -32.5 mV). Encapsulation efficiency of iron in nanocarriers formulated at pH = 3, 6 and 9 were 87.83, 75.92 and 20%, respectively. Scanning electron microscopy revealed the spherical particles at pH 3. To conclude, a WPC to pectin ratio of 4: 1 at pH 3 was the best conditions for loading iron.
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Affiliation(s)
- Mahdis Fasamanesh
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Elham Assadpour
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Food Industry Research Co., Gorgan, Iran.
| | - Hadis Rostamabadi
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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2
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Abbasi H, Tavakoli J, Zare F, Salmanpour M. Improving the efficacy of phenolic extract from Pimpinella affinis in edible oils through nanoencapsulation: Utilizing chitosan and Salvia macrosiphon gum as coating agents. Food Sci Nutr 2024; 12:5463-5472. [PMID: 39139940 PMCID: PMC11317713 DOI: 10.1002/fsn3.4179] [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: 11/15/2023] [Revised: 03/07/2024] [Accepted: 04/09/2024] [Indexed: 08/15/2024] Open
Abstract
In the present study, a phenolic extract derived from the Pimpinella affinis plant underwent nanoencapsulation. The nanoencapsulation process employed chitosan, Salvia macrosiphon gum (SMG), and a chitosan-SMG complex (1:1) (CCS) as coating agents. The evaluation of nanoemulsions encompassed measurements of particle size, polydispersity index (PDI), ζ-potential, encapsulation efficiency, and intensity distribution parameters. The overall results of these assessments indicated that the nanoemulsion coated with CCS exhibited the most favorable characteristics when compared to other treatments. Subsequently, this specific nanoencapsulated sample was utilized to enhance the oxidative stability of canola oil at concentrations of 100, 200, and 300 ppm (parts per million). Oxidative stability tests, assessed through the total oxidation value (TOTOX) index, highlighted the superior performance of the nanoencapsulated extract, particularly at a concentration of 300 ppm. This enhancement can be attributed to the increased release of phenolic compounds from the CCS coating into the canola oil. The findings illustrate that the nanoencapsulation process can significantly enhance the efficacy of P. affinis extract in improving the oxidative stability of canola oil.
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Affiliation(s)
- Habib Abbasi
- Department of Chemical EngineeringJundi‐Shapur University of TechnologyDezfulIran
- Department of Nutrition Sciences, Ewaz School of HealthLarestan University of Medical SciencesLarestanIran
| | - Javad Tavakoli
- Department of Food Science and Technology, Faculty of AgricultureJahrom UniversityJahromIran
| | - Fahimeh Zare
- Department of Food Science and Technology, Faculty of AgricultureJahrom UniversityJahromIran
| | - Mohsen Salmanpour
- Cellular and Molecular Biology Research CenterLarestan University of Medical SciencesLarestanIran
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3
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Garg S, Chawla M, Dixit M, Sharma A, Singh M, Singh V, Ahmad SF, Attia SM. Mapping the psoriasis research landscape: A comprehensive bibliometric analysis from 2012-2023. Int J Immunopathol Pharmacol 2024; 38:3946320241290341. [PMID: 39393083 DOI: 10.1177/03946320241290341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/13/2024] Open
Abstract
An extensive investigation explores the complex terrain of psoriasis, a persistent inflammatory dermatological disorder that impacts between 1% and 3% of the worldwide populace. Acknowledging the intricate interplay between environmental, genetic, and immunological influences on the etiology of psoriasis, the study utilizes sophisticated bibliometric techniques to investigate patterns, gaps in knowledge, and emergent trends within the field. The study utilizes advanced bibliometric techniques to analyze patterns, gaps in knowledge, and emerging trends in the field while acknowledging the intricate interplay between environmental, genetic, and immune-related influences on the etiology of psoriasis. An examination of 18,765 documents from December 2012 to December 2023 was conducted using machine learning techniques and the Scopus database. The explanation for conducting analysis is rooted in its capacity to provide significant perspectives on the dynamic progression of psoriasis research. The study facilitates the identification of significant subject areas, exposes patterns in publication trends, emphasizes influential authors and journals, and outlines the worldwide contributions to the field. The study demonstrates a steady and progressive increase in publications, with significant contributions from the Journal of the American Academy of Dermatology, the British Journal of Dermatology, and the Journal of the European Academy of Dermatology and Venereology. Prominent scholars in research output, such as the United States, China, and Germany, as well as authors including Feldman, Wu, Griffiths, Puig, and Reich K., are identified. Biochemistry, genetics, and molecular biology come to the forefront as esteemed fields that make substantial contributions to the study of psoriasis alongside medicine. This research highlights the interdisciplinary aspects of psoriasis by uncovering knowledge hubs and international collaborations between authors and organizations. The findings highlight the global reach of research on psoriasis and the importance of international cooperation.
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Affiliation(s)
- Sneha Garg
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Muskan Chawla
- Chitkara University Institute of Engineering and Technology, Chitkara University, Punjab, India
| | - Muskan Dixit
- Chitkara University Institute of Engineering and Technology, Chitkara University, Punjab, India
| | - Arushal Sharma
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Manjinder Singh
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Varinder Singh
- Department of Pharmaceutical Sciences and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab, India
| | - Sheikh F Ahmad
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh-11451, Saudi Arabia
| | - Sabry M Attia
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh-11451, Saudi Arabia
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4
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Tavakoli J, Abbasi H, Gashtasebi S, Salmanpour M, Mousavi Khaneghah A. Enhancing canola oil's shelf life with nano-encapsulated Mentha aquatica extract for optimal antioxidant performance. Food Sci Nutr 2023; 11:7985-7995. [PMID: 38107116 PMCID: PMC10724637 DOI: 10.1002/fsn3.3717] [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: 06/05/2023] [Revised: 09/06/2023] [Accepted: 09/12/2023] [Indexed: 12/19/2023] Open
Abstract
Incorporation of antioxidants, such as phenolic compounds into edible oils has limitations such as rapid release of phenolic compounds, low solubility, low penetration, low accessibility, and rapid degradation by environmental compounds. To solve this problem, the nano-encapsulation process is offering promising opportunities. In this research, for the first time, the phenolic extract of Mentha aquatica was nano-encapsulated in nano-emulsions coated with chitosan, Lepidium perfoliatum gum (LPG), and complex of chitosan and LPG (CCL) (1:1 ratio). Based on various tests (particle size measurement, ζ-potential, polydispersity index, encapsulation efficiency index, and intensity curve), the LPG coating was the most optimum option for nano-encapsulation compared to the other coatings. Thus, the LPG-assisted nano-encapsulated phenolic extract of M. aquatica was used to improve the oxidative stability of canola oil at three concentrations (100, 200, and 300 ppm). The results of peroxide value and anisidine index tests (as initial and secondary oxidation indicators, respectively) showed that the nano-encapsulation improved the antioxidant effect of M. aquatica when compared with free extract in canola oil. In a comparative approach, the best sample was obtained from the LPG-assisted nano-encapsulated extract (200 ppm) due to the release of more phenolic compounds. The findings from this study showcase how nano-encapsulation enhances the efficacy of antioxidants in edible oils.
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Affiliation(s)
- Javad Tavakoli
- Department of Food Science and Technology, Faculty of AgricultureJahrom UniversityJahromIran
| | - Habib Abbasi
- Department of Nutrition Sciences, Ewaz School of HealthLarestan University of Medical SciencesLarestanIran
- Department of Chemical EngineeringJundi‐Shapur University of TechnologyDezfulIran
| | - Sara Gashtasebi
- Department of Food Science and Technology, Faculty of AgricultureJahrom UniversityJahromIran
- Department of Food Science, Engineering and TechnologyUniversity of TehranKarajIran
| | - Mohsen Salmanpour
- Cellular and Molecular Biology Research CenterLarestan University of Medical SciencesLarestanIran
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research InstituteWarsawPoland
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Wang R, Ma C, Yan H, Wang P, Yu S, Zhang T, Yin Z. Preparation and Characterization of GX-50 and Vitamin C Co-encapsulated Microcapsules by a Water-in-Oil-in-Water (W 1/O/W 2) Double Emulsion-Complex Coacervation Method. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:13863-13875. [PMID: 37733306 DOI: 10.1021/acs.langmuir.3c01360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/22/2023]
Abstract
Co-encapsulated xanthoxylin (GX-50) and vitamin C (Vc) microcapsules (GX-50-Vc-M) were prepared by the combination of a water-in-oil-in-water (W1/O/W2) double emulsion with complex coacervation. The W1/O/W2 double emulsion was prepared by two-step emulsification, and it has a uniform particle size of 8.388 μm and high encapsulation efficiencies of GX-50 (85.95%) and Vc (67.35%) under optimized process conditions. Complex coacervation occurs at pHs 4.0-4.7, which has the highest encapsulation efficiency of GX-50 and Vc at pH 4.5. The complex coacervate with tannic acid solidifying (namely, wet microcapsules) has better mechanical properties and also enhances the ability of co-encapsulation of active ingredients. The resulting microcapsules by freeze-drying of wet microcapsules were characterized by UV-vis absorbance spectroscopy (UV-vis), Fourier infrared spectroscopy (FI-IR), confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), X-ray diffraction (XRD), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) radical scavenging, and in vitro permeation measurements. Under optimal conditions, the encapsulation efficiency and drug loading of GX-50-Vc-M for GX-50 and Vc are, respectively, 78.38 ± 0.51 and 59.34 ± 0.56%, and 35.6 ± 0.68 and 29.8 ± 0.92%. A slight shift in the FTIR peak between single GX-50 or Vc and GX-50-Vc-M confirmed the successful co-encapsulation of GX-50 and Vc in microcapsules. GX-50-Vc-M has bridged irregular spherical aggregates, while GX-50 and Vc are, respectively, encapsulated in hydrophobic and hydrophilic cavities of microcapsules in an amorphous dissolved state. GX-50-Vc-M has the highest DPPH· radical scavenging rate of 62.51%, and the scavenging process of GX-50-Vc-M on DPPH· radicals is more in line with the pseudo-second-order kinetic equation model. Moreover, the in vitro permeation of GX-50 and Vc in GX-50-Vc-M can reach maximum values of 40 and 60%, respectively. This concludes that GX-50-Vc-M is a promising delivery system for the penetration of the antioxidant into the deeper layers of the skin for the antioxidant effect.
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Affiliation(s)
- Ruijuan Wang
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Chunliu Ma
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Haitao Yan
- Henan Provincial Institute of Cultural Relics and Archaeology, Zhengzhou, Henan 450000, People's Republic of China
| | - Pu Wang
- Shanghai Youren Biotechnology Co., Ltd., Shanghai 200444, People's Republic of China
| | - Shuyan Yu
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Tongyan Zhang
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Zhigang Yin
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
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6
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Mohammed DM, Abdelgawad MA, Ghoneim MM, El-Sherbiny M, Mahdi WA, Alshehri S, Ebrahim HA, Farouk A. Effect of nano-encapsulated food flavorings on streptozotocin-induced diabetic rats. Food Funct 2023; 14:8814-8828. [PMID: 37681580 DOI: 10.1039/d3fo01299a] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/09/2023]
Abstract
Flavors and aromas are widely used in food and pharmaceutical industries to enhance food palatability. However, it is worth noting that they may also have bioactivity. This study aims to examine the potential impact of key flavors and their nanocapsules on health and diseases, such as type 2 diabetes mellitus (T2DM). The 36 nanocapsules of key flavorings were prepared by high shear homogenization (HSH). Seventy-two male Sprague-Dawley rats received a single dosage of streptozotocin (35 mg kg-1 body weight) intraperitoneally. All of the nutritional and biochemical parameters were statistically analyzed. A virtual docking study was conducted. Linalool nanoemulsion results showed the highest encapsulation efficiency (86.76%), while isoamyl acetate nanoparticles showed the lowest (69.99%). According to GC-MS analysis, encapsulation did not affect the flavoring structure with particle size distributions ranging from 277.3 to 628.8 nm. Using TEM, nanoemulsion particles appeared spherical with a desired nanometric diameter size. In the oral glucose tolerance test, flavorings in oil and nanoforms had no discernible hypoglycemia effects in normal rats. The nutritional and biochemical parameters confirmed that both normal and nanoencapsulation forms demonstrated a potential anti-hyperglycemic effect, and enhanced the rat health compared to the raw flavorings. The studied flavorings and their nanocapsules seem to have the potential double effect of a flavor compound as a food palatability enhancer with a potential beneficial effect on type 2 diabetes mellitus without any health drawbacks.
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Affiliation(s)
- Dina Mostafa Mohammed
- Department of Nutrition and Food Sciences, National Research Centre, Dokki, Cairo, 12622, Egypt.
| | - Mohamed A Abdelgawad
- Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka 72341, Saudi Arabia
| | - Mohammed M Ghoneim
- Department of Pharmacy Practice, College of Pharmacy, AlMaarefa University, Ad Diriyah 13713, Saudi Arabia
- Pharmacognosy and Medicinal Plants Department, Faculty of Pharmacy, Al-Azhar University, Cairo 11884, Egypt
| | - Mohamed El-Sherbiny
- Department of Basic Medical Sciences, College of Medicine, AlMaarefa University, Riyadh 11597, Saudi Arabia
- Department of Anatomy, Faculty of Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Wael A Mahdi
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Sultan Alshehri
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hasnaa A Ebrahim
- Department of Basic Medical Sciences, College of Medicine, Princess Nourah bint Abdulrahman University, Riyadh 11671, Saudi Arabia
| | - Amr Farouk
- Flavour and Aroma Chemistry Department, National Research Centre, Dokki, Cairo, 12622, Egypt
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7
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Encapsulation of Orange Peel Oil in Biopolymeric Nanocomposites to Control Its Release under Different Conditions. Foods 2023; 12:foods12040831. [PMID: 36832906 PMCID: PMC9957403 DOI: 10.3390/foods12040831] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/17/2023] Open
Abstract
Orange peel oil (OPO) is one of the most common flavorings used in the food industry, but it is volatile under environmental conditions (the presence of light, oxygen, humidity, and high temperatures). Encapsulation by biopolymer nanocomposites is a suitable and novel strategy to improve the bioavailability and stability of OPO and its controlled release. In this study, we investigated the release profile of OPO from freeze-dried optimized nanocomposite powders as a function of pH (3, 7, 11) and temperature (30, 60, and 90 °C), and within a simulated salivary system. Finally, its release kinetics modelling was performed using experimental models. The encapsulation efficiency of OPO within the powders, along with the morphology and size of the particles, were also evaluated by an atomic force microscopy (AFM) analysis. The results showed that the encapsulation efficiency was in the range of 70-88%, and the nanoscale size of the particles was confirmed by AFM. The release profile showed that the lowest and the highest release rates were observed at the temperatures of 30 and 90 °C and in the pH values of 3 and 11, respectively, for all three samples. The Higuchi model provided the best model fitting of the experimental data for the OPO release of all the samples. In general, the OPO encapsulates prepared in this study showed promising characteristics for food flavoring applications. These results suggest that the encapsulation of OPO may be useful for controlling its flavor release under different conditions and during cooking.
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Phycocyanin-rich water-in-oil-in-water (W1/O/W2) double emulsion with nanosized particles: Improved color stability against light exposure. Colloids Surf B Biointerfaces 2022. [DOI: 10.1016/j.colsurfb.2022.112930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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9
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The influence of iron source, hydrophilic emulsifiers, and positioning of encapsulates on in vitro bioaccessibility and simultaneous delivery of iron and curcumin by water-in-oil-in-water (W1/O/W2) double emulsions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01691-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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10
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Kwak E, Lee J, Jo YJ, Choi MJ. Effect of electrolytes in the water phase on the stability of W1/O/W2 double emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129471] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Akbari N, Assadpour E, Kharazmi MS, Jafari SM. Encapsulation of Vitamin B 12 by Complex Coacervation of Whey Protein Concentrate-Pectin; Optimization and Characterization. Molecules 2022; 27:molecules27186130. [PMID: 36144863 PMCID: PMC9500623 DOI: 10.3390/molecules27186130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 08/24/2022] [Accepted: 09/13/2022] [Indexed: 11/30/2022] Open
Abstract
Vitamin B12 (VB12) is one of the essential vitamins for the body, which is sensitive to light, heat, oxidizing agents, and acidic and alkaline substances. Therefore, the encapsulation of VB12 can be one of the ways to protect it against processing and environmental conditions in food. In this work, the influence of pectin concentration (0.5−1% w/v), whey protein concentrate (WPC) level (4−8% w/v) and pH (3−9) on some properties of VB12-loaded pectin−WPC complex carriers was investigated by response surface methodology (RSM). The findings showed that under optimum conditions (1:6.47, pectin:WPC and pH = 6.6), the encapsulation efficiency (EE), stability, viscosity, particle size and solubility of complex carriers were 80.71%, 85.38%, 39.58 mPa·s, 7.07 µm and 65.86%, respectively. Additionally, the formation of complex coacervate was confirmed by Fourier-transform infrared (FTIR) spectroscopy and atomic force microscopy (AFM). In addition, it was revealed that the most important factor in VB12 encapsulation was pH; at a pH < isoelectric point of WPC (pH = 3), in comparison with higher pH values (6 and 9), a stronger complex was formed between pectin and WPC, which led to an increase in EE, lightness parameter, particle size and water activity, as well as a decrease in the zeta-potential and porosity of complex carriers.
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Affiliation(s)
- Neda Akbari
- Iran Dairy Industries Co., Golestan Pegah, Gorgan 49189-39911, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan 49189-39911, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran
- Correspondence: (E.A.); (S.M.J.)
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E-32004 Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
- Correspondence: (E.A.); (S.M.J.)
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12
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Bodin-Thomazo N, Malloggi F, Pantoustier N, Guenoun P, Rosilio V. Formation and stabilization of multiple w/o/w emulsions encapsulating catechin, by mechanical and microfluidic methods using a single pH-sensitive copolymer: effect of copolymer/drug interaction. Int J Pharm 2022; 622:121871. [PMID: 35636627 DOI: 10.1016/j.ijpharm.2022.121871] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/23/2022] [Accepted: 05/24/2022] [Indexed: 11/27/2022]
Abstract
Multiple w/o/w emulsions (MEs) are promising systems for protecting fragile hydrophilic drugs and controlling their release. We explore the capacity of a single pH-sensitive copolymer, PDMS60-b-PDMAEMA50, and salts, to form and stabilize MEs loaded with sucrose or catechin by a one-step mechanical process or a microfluidic method. ME cytotoxicity was evaluated in various conditions of pH. Using the mechanical process, the most stable emulsions were obtained with Miglyol®812N and isopropyl myristate in a final pH range of 8-12 and [0.3 M-1 M] NaCl concentrations. Conversely, with the microfluidic method, isopropyl myristate at pH 3 without salt was more efficient. Catechin strongly affected the formation of droplets by the mechanical process but did not modify the conditions of stability of MEs obtained by the microfluidic method. The antioxidant power of catechin was preserved in the inner droplets, even in emulsions prepared by the mechanical method at pH 8. An incomplete release of sucrose and catechin from the emulsions was observed and attributed to the interaction of molecules with the copolymer through hydrogen bonding. This study highlights some of the barriers to break to formulate multiple emulsions stabilized by a PDMS-b-PDMAEMA copolymer or other polymers which can form hydrogen bonds interaction with encapsulated drugs.
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Affiliation(s)
- Noémi Bodin-Thomazo
- Université Paris-Saclay, CNRS, Institut Galien Paris-Saclay, 92296, Châtenay-Malabry, France; Université Paris-Saclay, CEA, CNRS, NIMBE, LIONS, 91191, Gif-sur-Yvette, France
| | - Florent Malloggi
- Université Paris-Saclay, CEA, CNRS, NIMBE, LIONS, 91191, Gif-sur-Yvette, France
| | - Nadège Pantoustier
- Sciences et Ingénierie de la Matière Molle, ESPCI Paris, PSL University, Sorbonne-Université, CNRS, 10 rue Vauquelin, Paris 75005, France
| | - Patrick Guenoun
- Université Paris-Saclay, CEA, CNRS, NIMBE, LIONS, 91191, Gif-sur-Yvette, France
| | - Véronique Rosilio
- Université Paris-Saclay, CNRS, Institut Galien Paris-Saclay, 92296, Châtenay-Malabry, France.
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Enhancement of the Stability of Encapsulated Pomegranate (Punica granatum L.) Peel Extract by Double Emulsion with Carboxymethyl Cellulose. CRYSTALS 2022. [DOI: 10.3390/cryst12050622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Pomegranate peel enriched with high value of bioactive phenolics with valuable health benefits. However, after extraction of the phenolic compounds, diverse factors can affect their stability. Therefore, we, herein, aimed to prepare W1/O/W2 double nanoemulsions loaded with phenolic-rich extract from pomegranate peel in the W1 phase. Double emulsions were fabricate during a two-step emulsification technique. Furthermore, the influence of sodium carboxymethyl cellulose (CMC) in the outer aqueous phase was also investigated. We found that W1/O/W2 emulsions containing phenolic-rich extract showed good physical stability, especially in the particle size, polydispersity index, zeta potential, and creaming index. Intriguingly, high encapsulation rates of pomegranate polyphenols >95% were achieved; however, emulsion with CMC had the best encapsulation stability during storage. Thus, our study provides helpful information about the double nanoemulsions delivery system for polyphenols generated from pomegranate peel, which may lead to the development of innovative polyphenol-enriched functional foods.
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14
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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15
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Singh S, Sharma N, Behl T, Sarkar BC, Saha HR, Garg K, Singh SK, Arora S, Amran MS, Abdellatif AAH, Bilgrami AL, Ashraf GM, Rahman MS. Promising Strategies of Colloidal Drug Delivery-Based Approaches in Psoriasis Management. Pharmaceutics 2021; 13:pharmaceutics13111978. [PMID: 34834393 PMCID: PMC8623849 DOI: 10.3390/pharmaceutics13111978] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/28/2021] [Accepted: 11/09/2021] [Indexed: 12/13/2022] Open
Abstract
Psoriasis is a chronic inflammatory autoimmune disorder that moderately affects social and interpersonal relationships. Conventional treatments for psoriasis have certain problems, such as poor drug penetration through the skin, hyper-pigmentation, and a burning sensation on normal and diseased skin. Colloidal drug delivery systems overcome the pitfalls of conventional approaches for psoriasis therapeutics and have improved patient safety parameters, compliance, and superior effectiveness. They also entail reduced toxicity. This comprehensive review’s topics include the pathogenesis of psoriasis, causes and types of psoriasis, conventional treatment alternatives for psoriasis, the need for colloidal drug delivery systems, and recent studies in colloidal drug delivery systems for the treatment of psoriasis. This review briefly describes colloidal drug delivery approaches, such as emulsion systems—i.e., multiple emulsion, microemulsion, and nano-emulsion; vesicular systems—i.e., liposomes, ethosomes, noisomes, and transferosomes; and particulate systems—i.e., solid lipid nanoparticles, solid lipid microparticles, nano-structured lipid carriers, dendrimers, nanocrystals, polymeric nanoparticles, and gold nanoparticles. The review was compiled through an extensive search of the literature through the PubMed, Google Scholar, and ScienceDirect databases. A survey of literature revealed seven formulations based upon emulsion systems, six vesicular drug delivery systems, and fourteen particulate systems reported for antipsoriatic drugs. Based on the literature studies of colloidal approaches for psoriasis management carried out in recent years, it has been concluded that colloidal pharmaceutical formulations could be investigated broadly and have a broad scope for effective management of many skin disorders in the coming decades.
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Affiliation(s)
- Sukhbir Singh
- Department of Pharmacology, Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, Punjab, India; (S.S.); (N.S.); (K.G.); (S.K.S.); (S.A.)
| | - Neelam Sharma
- Department of Pharmacology, Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, Punjab, India; (S.S.); (N.S.); (K.G.); (S.K.S.); (S.A.)
| | - Tapan Behl
- Department of Pharmacology, Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, Punjab, India; (S.S.); (N.S.); (K.G.); (S.K.S.); (S.A.)
- Correspondence: (T.B.); (M.S.R.); Tel.: +88-017-2006-1803 (M.S.R.)
| | - Bidhan Chandra Sarkar
- Department of Biochemistry, Primeasia University, 12- Kemal Ataturk Avenue, HBR Tower Banani C/A, Dhaka 1213, Bangladesh; (B.C.S.); (H.R.S.)
| | - Hasi Rani Saha
- Department of Biochemistry, Primeasia University, 12- Kemal Ataturk Avenue, HBR Tower Banani C/A, Dhaka 1213, Bangladesh; (B.C.S.); (H.R.S.)
| | - Kanika Garg
- Department of Pharmacology, Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, Punjab, India; (S.S.); (N.S.); (K.G.); (S.K.S.); (S.A.)
| | - Supriya Kamari Singh
- Department of Pharmacology, Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, Punjab, India; (S.S.); (N.S.); (K.G.); (S.K.S.); (S.A.)
| | - Sandeep Arora
- Department of Pharmacology, Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, Punjab, India; (S.S.); (N.S.); (K.G.); (S.K.S.); (S.A.)
| | - Md. Shah Amran
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Dhaka, Shahbag, Dhaka 1000, Bangladesh;
| | - Ahmed A. H. Abdellatif
- Department of Pharmaceutics, College of Pharmacy, Qassim University, Buraydah 51452, Saudi Arabia;
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Al-Azhar University, Assiut 71524, Egypt
| | - Anwar L. Bilgrami
- Deanship of Scientific Research, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
- Department of Entomology, Rutgers University, New Brunswick, NJ 08901, USA
| | - Ghulam Md Ashraf
- Pre-Clinical Research Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
- Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Md. Sohanur Rahman
- Department of Biochemistry and Molecular Biology, Trust University, Barishal, Ruiya, Nobogram Road, Barishal 8200, Bangladesh
- Correspondence: (T.B.); (M.S.R.); Tel.: +88-017-2006-1803 (M.S.R.)
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Rehman A, Tong Q, Korma SA, Han W, Karim A, Sharif HR, Ali A, Yaqoob S, Khalifa SA, Cacciotti I. Influence of diverse natural biopolymers on the physicochemical characteristics of borage seed oil-peppermint oil loaded W/O/W nanoemulsions entrapped with lycopene. NANOTECHNOLOGY 2021; 32:505302. [PMID: 34469878 DOI: 10.1088/1361-6528/ac22de] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Accepted: 08/31/2021] [Indexed: 06/13/2023]
Abstract
Borage seed oil (BSO), peppermint oil (PO) and lycopene (LC) have accomplished a lot of interest due to their therapeutic benefits in the food and pharmaceutical sectors. However, their employment in functional food products and dietary supplements is still precluded by their high susceptibility to oxidation. Thus, the encapsulation can be applied as a promising strategy to overcome these limits. In the present study, doubly layered water/oil/water (W/O/W) nanoemulsions were equipped using purity gum ultra (PGU), soy protein isolate (SPI), pectin (PC), whey protein isolate (WPI) and WPI-PC and SPI-PC complexes, and their physico-chemical properties were investigated. Our aim was to investigate the influence of natural biopolymers as stabilizers on the physicochemical properties of nanoemulsified BSO, PO and lycopene thru W/O/W emulsions. The droplet size of the fabricated emulsions coated with PGU, WPI, SPI, PC, WPI-PC, and SPI-PC was 156.2, 265.9, 254.7, 168.5, 559.5 and 656.1 nm, correspondingly. The encapsulation efficiency of the entrapped bioactives for powders embedded by PGU, WPI, SPI, PC, WPI-PC, and SPI-PC was 95.21%, 94.67%, 97.24%, 92.19%, 90.07% and 92.34%, respectively. In addition, peroxide and p-anisidine values were used to measure the antioxidant potential of the entrapped bioactive compounds during storage, which was compared to synthetic antioxidant and bare natural antioxidant. The collected findings revealed that oxidation occurred in oils encompassing entrapped bioactive compounds, but at a lower extent than for non-encapsulated bioactives. In summary, the findings obtained from current research prove that the nanoencapsulation of BSO surrounded by innermost aqueous stage of W/O/W improved its stability as well as allowed a controlled release of the entrapped bioactives. Thus, the obtained BSO-PO-based systems could be successfully used for further fortification of food-stuffs.
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Affiliation(s)
- Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China
- Collaborative Innovation Centre of Food Safety and Quality Control, Jiangsu Province, People's Republic of China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China
- Collaborative Innovation Centre of Food Safety and Quality Control, Jiangsu Province, People's Republic of China
| | - Sameh A Korma
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, Guangdong, People's Republic of China
| | - Wen Han
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, Guangdong, People's Republic of China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China
| | - Hafiz Rizwan Sharif
- University Institute of Diet and Nutritional Sciences, The University of Lahore (Gujrat Campus), Pakistan
| | - Ahmad Ali
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, People's Republic of China
| | - Sanabil Yaqoob
- Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
| | - Salah A Khalifa
- Department of Food Science, Faculty of Agriculture, Zagazig University, 114 El-Zeraa Road, Zagazig 44511, Sharkia, Egypt
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome 'Niccolo Cusano', Roma, Italy
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17
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Herzi S, Essafi W. Impact of the encapsulated salt characteristics on its release from multiple W/O/W emulsions. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sameh Herzi
- Laboratoire Matériaux, Traitement et Analyse Institut National de Recherche et d'Analyse Physico‐Chimique, Pôle Technologique de Sidi Thabet Sidi Thabet Tunisia
- Institut National Agronomique de Tunisie Tunis Mahrajène Tunisia
| | - Wafa Essafi
- Laboratoire Matériaux, Traitement et Analyse Institut National de Recherche et d'Analyse Physico‐Chimique, Pôle Technologique de Sidi Thabet Sidi Thabet Tunisia
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18
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Li DQ, Li J, Dong HL, Li X, Zhang JQ, Ramaswamy S, Xu F. Pectin in biomedical and drug delivery applications: A review. Int J Biol Macromol 2021; 185:49-65. [PMID: 34146559 DOI: 10.1016/j.ijbiomac.2021.06.088] [Citation(s) in RCA: 123] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 06/11/2021] [Accepted: 06/11/2021] [Indexed: 12/16/2022]
Abstract
Natural macromolecules have attracted increasing attention due to their biocompatibility, low toxicity, and biodegradability. Pectin is one of the few polysaccharides with biomedical activity, consequently a candidate in biomedical and drug delivery Applications. Rhamnogalacturonan-II, a smaller component in pectin, plays a major role in biomedical activities. The ubiquitous presence of hydroxyl and carboxyl groups in pectin contribute to their hydrophilicity and, hence, to the favorable biocompatibility, low toxicity, and biodegradability. However, pure pectin-based materials present undesirable swelling and corrosion properties. The hydrophilic groups, via coordination, electrophilic addition, esterification, transesterification reactions, can contribute to pectin's physicochemical properties. Here the properties, extraction, and modification of pectin, which are fundamental to biomedical and drug delivery applications, are reviewed. Moreover, the synthesis, properties, and performance of pectin-based hybrid materials, composite materials, and emulsions are elaborated. The comprehensive review presented here can provide valuable information on pectin and its biomedical and drug delivery applications.
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Affiliation(s)
- De-Qiang Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China; Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
| | - Jun Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Hui-Lin Dong
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Xin Li
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Jia-Qi Zhang
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Shri Ramaswamy
- Department of Bioproducts and Biosystems Engineering, Kaufert Laboratory, University of Minnesota, Saint Paul, MN 55108, USA
| | - Feng Xu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
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19
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The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5519857] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In the present study, the effect of Salvia macrosiphon Seed Gum (SMSG) and Lepidium sativum Linn. Seed Gum (LSSG) as a coating agent on the properties of nanoencapsulated potato skin extract was studied. Moreover, the antioxidant effect of nanoencapsulated extract at a concentration of 1000 ppm incorporated into soybean oil was evaluated. The Z-average size of the emulsions stabilized by SMSG; LSSG; and a complex (1 : 1) of SMSG and LSSG (CSL) was estimated as 160.2, 144.3, and 115.2 nm. The encapsulation efficiency of phenolic extracts in the powders formed by SMSG, LSSG, and CSL was 82.39, 81.67, and 93.6% which declined to 45.28, 48.22, and 62.67% after storage for 40 days at 30°C. The results indicated that the use of coating agents for encapsulation enhanced their antioxidant effect and compared with TBHQ and free extract that nanoencapsulated extract by CSL had the highest antioxidant activity followed by LSSG nanoencapsulated extract and SMSG nanoencapsulated extract.
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20
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Encapsulation of rose essential oil using whey protein concentrate-pectin nanocomplexes: Optimization of the effective parameters. Food Chem 2021; 356:129731. [PMID: 33839533 DOI: 10.1016/j.foodchem.2021.129731] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/18/2021] [Accepted: 03/26/2021] [Indexed: 11/22/2022]
Abstract
The aim of this study was to optimize the preparation of whey protein concentrate (WPC)-pectin nanocomplexes as a carrier for rose essential oil (REO) via response surface methodology (RSM); with initial concentrations of WPC (4-8%) and pectin (0.5-1%) at different pH values (3-9). The highest encapsulation efficiency of REO was 96.97% for 4.0:0.5 ratio of WPC:pectin at pH = 3. The highest viscosity was obtained at 4:1 ratio of WPC:pectin and pH = 3, and the highest stability (96.5%) was related to 4:1 ratio of WPC:pectin at pH = 9; the lowest stability (81%) was observed at 4:1 ratio of WPC:pectin at pH = 3. Finally, the highest solubility occurred at pH = 9 while the lowest solubility was seen in the treatments prepared at pH = 3 due to the creation of a strong WPC-pectin coacervate complex.
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21
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Olusanya SO, Binks BP. Multiple Pickering emulsions stabilized by organic pigment particles: properties and ion release. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1851248] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | - Bernard P. Binks
- Department of Chemistry, University of Hull, Hull, United Kingdom
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22
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Luhede L, Besser B, Schumacher D, Wilhelm M, Fritsching U. Continuous Multistep Encapsulation Process for the Generation of Multiple Emulsions. Chem Eng Technol 2020. [DOI: 10.1002/ceat.202000255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Laura Luhede
- Leibniz Institute for Material Engineering Badgasteiner Strasse 3 28359 Bremen Germany
| | - Benjamin Besser
- University of Bremen Advanced Ceramics Group Am Biologischen Garten 2 28359 Bremen Germany
| | - Daniel Schumacher
- University of Bremen Advanced Ceramics Group Am Biologischen Garten 2 28359 Bremen Germany
| | - Michaela Wilhelm
- University of Bremen Advanced Ceramics Group Am Biologischen Garten 2 28359 Bremen Germany
| | - Udo Fritsching
- Leibniz Institute for Material Engineering Badgasteiner Strasse 3 28359 Bremen Germany
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23
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Jo YJ, van der Schaaf US. Fabrication and characterization of double (W 1/O/W 2) emulsions loaded with bioactive peptide/polysaccharide complexes in the internal water (W 1) phase for controllable release of bioactive peptide. Food Chem 2020; 344:128619. [PMID: 33234434 DOI: 10.1016/j.foodchem.2020.128619] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 09/13/2020] [Accepted: 11/08/2020] [Indexed: 01/11/2023]
Abstract
The objective of this study was to develop food-grade double emulsions containing bioactive peptide (BP)/polysaccharide (P) complexes and to investigate their thermal stability (e.g., BP release) at different temperatures. The BP/P complexes were formed via electrostatic interactions, and successfully encapsulated into the internal water phase of double emulsions with different oil phases. All emulsions clearly showed temperature dependence during storage. BP/P complex-loaded double emulsions showed higher thermal stability and lower release of encapsulated BP (45 °C: < 1%, 65 °C: < 30%) over time, which effectively prevented BP release within the emulsion system. For the effect of the oil phase, the BP released from double emulsions was in the order of MCT > coconut > canola oil. Thus, we concluded that BP release can be controlled in double emulsions by differently charged polysaccharides and oil types and that BP/P-loaded double emulsions can be utilized as functional ingredients for developing heat-sensitive food products.
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Affiliation(s)
- Yeon-Ji Jo
- Department of Agriculture Food and Nutritional Science, University of Alberta, T6G 2P5 Alberta, Canada; Animal Resources Research Center, Konkuk University, 05029 Seoul, Republic of Korea.
| | - Ulrike Sabine van der Schaaf
- Institute of Process Engineering in Life Science, Chair for Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany
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24
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Improving antioxidant effect of phenolic extract of Mentha piperita using nanoencapsulation process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00606-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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25
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Tian Y, Mao X, Sun R, Zhang M, Xia Q. Enhanced oral bioavailability of oligomeric proanthocyanidins by a self-double-emulsifying drug delivery system. Food Sci Nutr 2020; 8:3814-3825. [PMID: 32724643 PMCID: PMC7382205 DOI: 10.1002/fsn3.1673] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 05/08/2020] [Accepted: 05/09/2020] [Indexed: 11/18/2022] Open
Abstract
The present study aims at the formulation and evaluation of solid self-double-emulsifying drug delivery system (SDEDDS) to increase the bioavailability of oligomeric proanthocyanidin (OPC). The formulation is prepared through two-step method and is able to form water-in-oil-in-water (W/O/W) double emulsions after diluted with aqueous medium while keeping the drug in inner water phase. Solid-state characterization is performed by DSC and X-ray powder diffraction. Furthermore, antioxidant capacity shows that OPC is preserved by the solid SDEDDS. OPC-SDEDDS exhibit sustained release of OPC under the conditions mimicking gastrointestinal tract. The result shows that bioaccessibility of OPC is improved after incorporating into SDEDDS formulation compared to pure drug. The proposed SDEDDS is a promising carrier strategy for delivering the hydrophilic compounds with low-oral bioavailability.
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Affiliation(s)
- Yuan Tian
- School of Biological Sciences and Medical EngineeringSoutheast UniversityNanjingChina
| | - Xinyu Mao
- School of Biological Sciences and Medical EngineeringSoutheast UniversityNanjingChina
| | - Rui Sun
- School of Biological Sciences and Medical EngineeringSoutheast UniversityNanjingChina
| | - Ming Zhang
- School of Biological Sciences and Medical EngineeringSoutheast UniversityNanjingChina
| | - Qiang Xia
- State Key Laboratory of BioelectronicsSchool of Biological Sciences and Medical EngineeringSoutheast UniversityNanjingChina
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26
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Tawfeek HM, Chavan T, Kunda NK. Effect of Spray Drying on Amorphization of Indomethacin Nicotinamide Cocrystals; Optimization, Characterization, and Stability Study. AAPS PharmSciTech 2020; 21:181. [PMID: 32607628 DOI: 10.1208/s12249-020-01732-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Accepted: 06/14/2020] [Indexed: 01/16/2023] Open
Abstract
Cocrystals have gained a lot of consideration regarding its superior role in enhancement of solubility and dissolution of the included API. Cocrystals could be converted to coamorphous systems via different techniques like milling and quench cooling; however, the use of spray-drying technique has not been investigated before. So, the aim of this study was to explore the effect of spray drying on the amorphization of indomethacin/nicotinamide, INDNIC, as model cocrystals. Spray-drying operating parameters were optimized using the Taguchi design of experiment for maximum powder yield and low moisture content. The obtained INDNIC spray-dried cocrystals were characterized for their degree of crystallinity, morphology, moisture content, and dissolution performance. In addition, stability study was performed at different temperature and humidity conditions. Experimental design results delineate that spray-drying inlet temperature and cocrystal concentrations as the most influential factors for maximum powder yield and low moisture content. Powder X-ray diffraction and differential scanning calorimetry studies revealed the conversion of INDNIC cocrystals to a partial coamorphous or coamorphous structure without dissociation of INDNIC molecular structure. INDNIC coamorphous powders showed a significantly higher release of IND compared with cocrystals and remain physically stable for 2 months when stored in the refrigerator.
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27
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Estakhr P, Tavakoli J, Beigmohammadi F, Alaei S, Mousavi Khaneghah A. Incorporation of the nanoencapsulated polyphenolic extract of Ferula persica into soybean oil: Assessment of oil oxidative stability. Food Sci Nutr 2020; 8:2817-2826. [PMID: 32566199 PMCID: PMC7300055 DOI: 10.1002/fsn3.1575] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Revised: 03/18/2020] [Accepted: 03/22/2020] [Indexed: 01/22/2023] Open
Abstract
In the present study, for the first time, the biological activities of Ferula persica extract (FPE) coated with locust bean gum (LBG) and chitosan in W/O/W emulsions were investigated. Based on the findings, the Z-average size of emulsions coated by chitosan, LBG, and the complex of chitosan and LBG (1:1) (CCL) was 115.47, 128.37, and 68.12 nm, respectively. The encapsulation efficiency of the phenolic extracts in the powder produced by chitosan, LBG, and CCL decreased from 85.3 to 64.1, from 89 to 71.4, and from 93.3% to 77.9% during 24-day storage, respectively. Also, the application of the coating in the encapsulation of FPE increased the antioxidant efficacy in soybean oil while compared with tert-butylhydroquinone (TBHQ) and un-encapsulated FPE. In this regard, The FPE nanoencapsulated by CCL showed the best antioxidative activity in soybean oil, followed by the FPE of nanoencapsulated by LBG and chitosan, respectively, which can be correlated with higher levels of polyphenolic compounds release over time in the sample coated with CCL. In this context, the encapsulation with CCL can be proposed as a promising technique to improve the antioxidant activity of extracts.
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Affiliation(s)
- Parviz Estakhr
- Department of Food Science and TechnologyFaculty of Agriculture, Kermanshah BranchIslamic Azad UniversityKermanshahIran
| | - Javad Tavakoli
- Department of Food Science and TechnologyFaculty of AgricultureJahrom UniversityJahromIran
| | - Faranak Beigmohammadi
- Department of Food Science and TechnologyFaculty of Agriculture, Kermanshah BranchIslamic Azad UniversityKermanshahIran
| | - Shima Alaei
- Department of Agronomy and Plant BreedingFaculty of Agriculture, Kermanshah BranchIslamic Azad UniversityKermanshahIran
| | - Amin Mousavi Khaneghah
- Department of Food ScienceFaculty of Food EngineeringUniversity of Campinas (UNICAMP)CampinasBrazil
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28
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Chaudhary N, Sabikhi L, Hussain SA, Kumar R, Choudhary U. Emblicanin Rich
Emblica officinalis
Encapsulated Double Emulsion and its Antioxidant Stability during Storage. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900316] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Neha Chaudhary
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal 132 001 Haryana India
| | - Latha Sabikhi
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal 132 001 Haryana India
| | - Shaik Abdul Hussain
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal 132 001 Haryana India
| | - Rajender Kumar
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal 132 001 Haryana India
| | - Urmila Choudhary
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal 132 001 Haryana India
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29
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Encapsulation of Iron within W1/O/W2 Emulsions Formulated Using a Natural Hydrophilic Surfactant (Saponin): Impact of Surfactant Level and Oil Phase Crystallization. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09628-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction. Biomolecules 2019; 9:biom9110721. [PMID: 31717655 PMCID: PMC6920989 DOI: 10.3390/biom9110721] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 11/03/2019] [Accepted: 11/07/2019] [Indexed: 12/13/2022] Open
Abstract
Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent. In this study, we investigated the effects of NaCl on pyrraline formation using glucose-lysine model systems. NaCl, especially at 0.50%, promoted Maillard browning and pyrraline formation, with a simultaneous increase in the 3-deoxyglucosone concentration. To reduce the rate of pyrraline formation, NaCl coated with different gums and starches were used. The results showed that NaCl encapsulation is an effective approach to mitigate pyrraline and 3-deoxyglucosone formation. The content of NaCl in the microparticles were 284 ± 12, 269 ± 6, 258 ± 8, 247 ± 10, 273 ± 16, and 288 ± 15 mg/g (coated with waxy maize starch, normal maize starch, HYLON VII high amylose maize starch, gelatinized resistant starch, xanthan gum, and gum arabic, respectively). The heat resistance of the coating material was negatively correlated with the pyrraline and 3-deoxyglucosone formation, whereas the solubility of the coating material had the opposite results. Coating the material with gum had little effects on the reduction of pyrraline and 3-deoxyglucosone.
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Sayyed-Alangi SZ, Nematzadeh M. Formulation, development and evaluation of bifunctionalized nanoliposomes containing Trifolium resupinatum sprout methanolic extract: as effective natural antioxidants on the oxidative stability of soybean oil. BMC Chem 2019; 13:77. [PMID: 31384824 PMCID: PMC6661728 DOI: 10.1186/s13065-019-0594-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Accepted: 06/22/2019] [Indexed: 11/12/2022] Open
Abstract
Background The various extracts of Trifolium resupinatum (Persian clover) sprout was obtained by using different solvents and microwave assisted extraction in the present study. Then, the bifunctionalized nanoliposomes were prepared and added to soybean oil for evaluating their effect on deferring the oxidation process. Methods The total phenol and antioxidant activity of the extracts was determined by using the free radical scavenging assay. Then, various nanoliposomal structures of the methanolic extract of Persian clover sprout (PCSE) were prepared by using six several formulations containing different ratios of soybean oil, lecithin and the extract. Afterward, the most stable nanoliposome was bifunctionalized by using WPC and pectin (PCSEN-W and PCSEN-WP, respectively). The size and zeta potential of nanoparticles were measured. Furthermore, in order to evaluate the effects of PCSE, PCSEN, PCSEN-W and PCSEN-WP at 100–300 ppm concentrations in deferring the oxidation process of soybean oil, the heat treatment tests were applied (PV and TBA) at 63 °C within a 20-day period. Results The methanolic extract had the highest level of total phenol and antioxidant activity. The results of creaming index and microencapsulation efficiency were exhibited that formulation containing 30% oil, 5% lecithin and 2% the extract was led to the production of the most stable nanoliposomal structure (PCSEN). The size of nanoparticles was in the range of 282.5–491.2 nm. Zeta potential of the samples was obtained in the range between − 56.9 and − 36.3 mV. Polydispersity index of them was ranged from 0.424 to 0.541. The results were confirmed the existence of stable nanoliposomal systems. The results of the PV and TBA values of the extracts in free and nanoliposomal forms were shown that the nanoliposomal forms had very good antioxidant activity against the oxidation process in soybean oil.![]()
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Affiliation(s)
| | - Meysam Nematzadeh
- Department of Food Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
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Gharehbeglou P, Jafari SM, Homayouni A, Hamishekar H, Mirzaei H. Fabrication of double W1/O/W2 nano-emulsions loaded with oleuropein in the internal phase (W1) and evaluation of their release rate. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.020] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Crystallizable W/O/W double emulsions made with milk fat: Formulation, stability and release properties. Food Res Int 2019; 116:145-156. [DOI: 10.1016/j.foodres.2018.08.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 06/03/2018] [Accepted: 08/07/2018] [Indexed: 02/03/2023]
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34
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Ding S, Serra CA, Vandamme TF, Yu W, Anton N. Double emulsions prepared by two–step emulsification: History, state-of-the-art and perspective. J Control Release 2019; 295:31-49. [DOI: 10.1016/j.jconrel.2018.12.037] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 12/18/2018] [Accepted: 12/19/2018] [Indexed: 12/21/2022]
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Estévez M, Güell C, De Lamo-Castellví S, Ferrando M. Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release. Food Chem 2019; 272:478-487. [DOI: 10.1016/j.foodchem.2018.07.217] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 07/26/2018] [Accepted: 07/31/2018] [Indexed: 10/28/2022]
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36
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Experimental study of quercetin microencapsulation using water-in-oil-in-water (W1/O/W2) double emulsion. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2018.10.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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37
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Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality. Food Res Int 2018; 114:240-250. [DOI: 10.1016/j.foodres.2018.07.066] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 07/13/2018] [Accepted: 07/31/2018] [Indexed: 01/03/2023]
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38
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Ghasemi S, Jafari SM, Assadpour E, Khomeiri M. Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.030] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Prichapan N, McClements DJ, Klinkesorn U. Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. J Food Sci 2018; 83:309-317. [PMID: 29327790 DOI: 10.1111/1750-3841.14034] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 12/08/2017] [Accepted: 12/09/2017] [Indexed: 11/29/2022]
Abstract
Iron deficiency is a major global human health concern. Encapsulation of iron in functional food products may help to solve this problem. However, iron is highly reactive and may promote rapid lipid oxidation in fatty foods. In this study, the effect of ferrous sulfate (0.1 to 0.5 wt%) and rice bran stearin (0 or 30 wt%) on the physical properties, oxidative stability, and encapsulation efficiency of 20 wt% water-in-oil (W/O) emulsions stabilized with polyglycerol polyricinoleate was investigated. In the presence of rice bran stearin crystals in the continuous oil phase, W/O emulsions had smaller mean droplet diameters (d ∼ 250 nm) and better physical stability than its absence (d ∼ 330 nm). An increase in the ferrous sulfate concentration in the water droplets led to a decrease in the oxidative stability of the W/O emulsions. However, the presence of rice bran stearin significantly (P ≤ 0.05) improved their oxidative stability. Moreover, addition of rice bran stearin also significantly (P ≤ 0.05) improved the encapsulation efficiency and delayed ferrous sulfate release from the W/O emulsions. The impact of pH and ionic strength on the encapsulation efficiency of the W/O emulsion was also investigated. Ionic strength affected the encapsulation efficiency much more than pH. The W/O emulsions created in the present study may be useful for the encapsulation and delivery of iron and other water-soluble nutrients into food products. PRACTICAL APPLICATION Water-in-oil (W/O) emulsions may be used to encapsulate, protect, and deliver water-soluble bioactive compounds or nutrients into food products. In this study, W/O emulsions stabilized using an oil-soluble surfactant (polyglycerol polyricinoleate, PGPR) and fat crystal network (rice bran stearin) were shown to be useful for encapsulation and delivery of iron into foods. This strategy may be a promising approach to reduce iron deficiency, a major nutritional deficiency for people with inadequate food supplies.
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Affiliation(s)
- Nattapong Prichapan
- Dept. of Food Science and Technology, Faculty of Agro-Industry, Kasetsart Univ., Chatuchak, Bangkok, 10900, Thailand
| | - David Julian McClements
- Dept. of Food Science, Univ. of Massachusetts Amherst, 240 Chenoweth Laboratory 102 Holdsworth Way, Amherst, MA 01003, U.S.A
| | - Utai Klinkesorn
- Dept. of Food Science and Technology, Faculty of Agro-Industry, Kasetsart Univ., Chatuchak, Bangkok, 10900, Thailand
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40
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Ghasemi S, Jafari SM, Assadpour E, Khomeiri M. Production of pectin-whey protein nano-complexes as carriers of orange peel oil. Carbohydr Polym 2017; 177:369-377. [DOI: 10.1016/j.carbpol.2017.09.009] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 08/16/2017] [Accepted: 09/05/2017] [Indexed: 10/18/2022]
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41
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Herzi S, Essafi W. Different magnesium release profiles from W/O/W emulsions based on crystallized oils. J Colloid Interface Sci 2017; 509:178-188. [PMID: 28898738 DOI: 10.1016/j.jcis.2017.08.089] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 08/16/2017] [Accepted: 08/28/2017] [Indexed: 11/30/2022]
Abstract
Water-in-oil-in-water (W/O/W) double emulsions based on crystallized oils were prepared and the release kinetics of magnesium ions from the internal to the external aqueous phase was investigated at T=4°C, for different crystallized lipophilic matrices. All the emulsions were formulated using the same surface-active species, namely polyglycerol polyricinoleate (oil-soluble) and sodium caseinate (water-soluble). The external aqueous phase was a lactose or glucose solution at approximately the same osmotic pressure as that of the inner droplets, in order to avoid osmotic water transfer phenomena. We investigated two types of crystallized lipophilic systems: one based on blends of cocoa butter and miglyol oil, exploring a solid fat content from 0 to 90% and the other system based on milk fat fractions for which the solid fat content varies between 54 and 86%. For double emulsions based on cocoa butter/miglyol oil, the rate of magnesium release was gradually lowered by increasing the % of fat crystals i.e. cocoa butter, in agreement with a diffusion/permeation mechanism. However for double emulsions based on milk fat fractions, the rate of magnesium release was independent of the % of fat crystals and remains the one at t=0. This difference in diffusion patterns, although the solid content is of the same order, suggests a different distribution of fat crystals within the double globules: a continuous fat network acting as a physical barrier for the diffusion of magnesium for double emulsions based on cocoa butter/miglyol oil and double globule/water interfacial distribution for milk fat fractions based double emulsions, through the formation of a crystalline shell allowing an effective protection of the double globules against diffusion of magnesium to the external aqueous phase.
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Affiliation(s)
- Sameh Herzi
- Institut National de Recherche et d'Analyse Physico-Chimique, Pôle Technologique de Sidi Thabet, 2020 Sidi Thabet, Tunisia; Institut National Agronomique de Tunisie, 43 Avenue Charles Nicolle 1082 Tunis-Mahrajène, Tunisia
| | - Wafa Essafi
- Laboratoire Matériaux, Traitement et Analyse, Institut National de Recherche et d'Analyse Physico-Chimique, Pôle Technologique de Sidi Thabet, 2020 Sidi Thabet, Tunisia.
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42
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The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.02.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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43
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Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.033] [Citation(s) in RCA: 124] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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44
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Muschiolik G, Dickinson E. Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Compr Rev Food Sci Food Saf 2017; 16:532-555. [DOI: 10.1111/1541-4337.12261] [Citation(s) in RCA: 210] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 02/20/2017] [Accepted: 02/21/2017] [Indexed: 12/27/2022]
Affiliation(s)
| | - Eric Dickinson
- School of Food Science and Nutrition; Univ. of Leeds; LS2 9JT Leeds United Kingdom
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45
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Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.025] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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46
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Assadpour E, Jafari SM, Maghsoudlou Y. Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules. Int J Biol Macromol 2017; 95:238-247. [DOI: 10.1016/j.ijbiomac.2016.11.023] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Revised: 10/31/2016] [Accepted: 11/02/2016] [Indexed: 10/20/2022]
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47
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Li X, Wang X, Xu D, Cao Y, Wang S, Wang B, Wang C, Sun B. Influence of calcium-induced droplet heteroaggregation on the physicochemical properties of oppositely charged lactoferrin coated lutein droplets and whey protein isolate-coated DHA droplets. Food Funct 2017; 8:2748-2759. [DOI: 10.1039/c7fo00657h] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The influence of calcium-induced droplet heteroaggregation on the formation and physicochemical stability of mixed lutein and DHA emulsions was studied.
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Affiliation(s)
- Xin Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Xu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
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48
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Flaiz L, Freire M, Cofrades S, Mateos R, Weiss J, Jiménez-Colmenero F, Bou R. Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems. Food Chem 2016; 213:49-57. [DOI: 10.1016/j.foodchem.2016.06.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Revised: 06/01/2016] [Accepted: 06/02/2016] [Indexed: 12/16/2022]
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49
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Tamnak S, Mirhosseini H, Tan CP, Tabatabaee Amid B, Kazemi M, Hedayatnia S. Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.023] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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50
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Nikolovski BG, Ilić JD, Sovilj MN. HOW TO FORMULATE A STABLE AND MONODISPERSE WATER-IN-OIL NANOEMULSION CONTAINING PUMPKIN SEED OIL: THE USE OF MULTIOBJECTIVE OPTIMIZATION. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2016. [DOI: 10.1590/0104-6632.20160334s20140140] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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