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Wang Y, Yang X, Li L. Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate. Carbohydr Polym 2024; 329:121748. [PMID: 38286537 DOI: 10.1016/j.carbpol.2023.121748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/31/2024]
Abstract
Hydrogel beads prepared from protein nanofibers are popular because of their safety, sleek appearance, and protection of biologically active substances. However, extreme external environmental variations, such as pH and temperature, can limit their practical application. To meet the application requirements of hydrogel beads in different environments, non-covalent mixtures of CaCl2 cross-linked soybean protein nanofibers (SNF) and sodium alginate (SA) were used to prepare hydrogel beads. In the present study, the hardness (782.48 g) and elasticity of hydrogel beads formed at SNF/SA = 7:3 and CaCl2 concentration of 0.1 mol/L were the maximum. Furthermore, the water content and pH swelling also reached a peak (98.68 %, 43.85 g/g) due to the best morphology and regular internal network structure. Meanwhile, the pH-responsive hydrogel beads with added anthocyanins were able to respond to the ambient pH under different temperatures and pH conditions and maintained color stability during 96 h of storage (ΔE < 5). In this experiment, a pH-responsive hydrogel bead based on soybean protein nanofiber (SNF) and sodium alginate (SA) was prepared by simple ionic crosslinking. It provides a theoretical and experimental basis for the future application of plant protein nanofibers as pH-responsive hydrogel materials.
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Affiliation(s)
- Yuxin Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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2
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Pu C, Luo Y, Sun Y, Zhang J, Cui H, Li M, Sun Q, Tang W. Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavin. Int J Biol Macromol 2024; 262:130036. [PMID: 38354924 DOI: 10.1016/j.ijbiomac.2024.130036] [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: 08/21/2023] [Revised: 02/01/2024] [Accepted: 02/05/2024] [Indexed: 02/16/2024]
Abstract
The purpose of this work is to explore the feasibility of water in water (W/W) emulsion stabilized with liposomes as a water-soluble nutraceutical carrier. A W/W emulsion system composed of xanthan gum (XG) and whey protein isolate (WPI) with different amount (0.2 %, 0.4 %, and 0.6 %) of liposomes as stabilizer was constructed. Fast green staining observation showed that XG was the internal phase and WPI was the continuous phase respectively. Confocal laser scanning microscopy revealed that with the increase of liposomes concentration from 0.4 % to 0.6 %, the interface thickness of the W/W emulsions was approximately twice that of the 0.2 % liposome-stabilized emulsion.The emulsions remained stable under neutral and weakly alkaline conditions. The droplet sizes of the emulsions were little affected by ionic strength. The binding constant (Ka) for XG to riboflavin (12.22) was approximately 5 times that for WPI to riboflavin (2.46), suggesting that riboflavin had a stronger binding affinity for the XG molecule compared to WPI. The fluorescence spectra of riboflavin showed that 0.4 % and 0.6 % liposome stabilized emulsions could effectively retard the photodegradation of riboflavin under ultraviolet irradiation. The successful construction of liposomes stabilized W/W emulsion provides a novel strategy for delivering water-soluble bioactive substances.
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Affiliation(s)
- Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yongxue Luo
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yue Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jie Zhang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Hanwen Cui
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Man Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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3
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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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Paiboon N, Surassmo S, Rungsardthong Ruktanonchai U, Kappl M, Soottitantawat A. Internal gelation of alginate microparticle prepared by emulsification and microfluidic method: Effect of Ca-EDTA as a calcium source. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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5
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Pedrali D, Scarafoni A, Giorgi A, Lavelli V. Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation. Antioxidants (Basel) 2023; 12:1192. [PMID: 37371922 DOI: 10.3390/antiox12061192] [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: 03/31/2023] [Revised: 05/15/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
Encapsulation of antioxidants in hydrogels, i.e., three-dimensional networks that retain a significant fraction of water, is a strategy to increase their stability and bioaccessibility. In fact, low oxygen diffusivity in the viscous gelled phase decreases the rate of oxidation. Moreover, some hydrocolloids such as alginate and whey proteins provide a pH-dependent dissolution mechanism, allowing the retention of encapsulated compounds in the gastric environment and their release in the intestine, where they can be absorbed. This paper reviews the information on alginate-whey protein interactions and on the strategies to use binary mixtures of these polymers for antioxidant encapsulation. Results showed that alginate and whey proteins strongly interact, forming hydrogels that can be modulated by alginate molecular mass, mannuronic acid: guluronic acid ratio, pH, Ca2+ or transglutaminase addition. Hydrogels of alginate and whey proteins, in the forms of beads, microparticles, microcapsules, and nanocapsules, generally provide better encapsulation efficiency and release properties for antioxidants with respect to the hydrogel of alginate alone. The main challenges for future studies are to extend knowledge on the interactions among three components, namely alginate, whey proteins, and the encapsulated bioactive compounds, and to investigate the stability of these structures under food processing conditions. This knowledge will represent the rationale basis for the development of structures that can be tailored to specific food applications.
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Affiliation(s)
- Davide Pedrali
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Anna Giorgi
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
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Konuk Takma D, Ülkeryıldız Balçık E, Baysan U, Zungur Bastıoğlu A, Çoşkun NÖ, Şahin Nadeem H, Koç M. Encapsulation and
in vitro
evaluation of phenolic compounds of propolis by spray and freeze drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dilara Konuk Takma
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Eda Ülkeryıldız Balçık
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Ulaş Baysan
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Aslı Zungur Bastıoğlu
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Necmiye Öznur Çoşkun
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Hilal Şahin Nadeem
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Mehmet Koç
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
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7
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Rehman HU, Farooq U, Akram K, Shabbir H, Hussain A. Microencapsulation of wheat germ oil by external gelation and its oil release characteristics. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hafeez ur Rehman
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Umar Farooq
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
- Department of Food Science and Technology MNS University of Agriculture Multan Pakistan
| | - Kashif Akram
- Department of Food Sciences Cholistan University of Veterinary and Animal Sciences Bahawalpur Pakistan
| | - Hassan Shabbir
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Aashiq Hussain
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
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8
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Kristó K, Csík E, Sebők D, Kukovecz Á, Sovány T, Regdon G, Csóka I, Penke B, Pintye-Hódi K. Effects of the controlled temperature in the production of high-shear granulated protein-containing granules. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2021.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Examining the effect of bovine serum albumin on the properties and drug release behavior of β-lactoglobulin-derived amyloid fibril-based hydrogels. Int J Biol Macromol 2021; 184:79-91. [PMID: 34097969 DOI: 10.1016/j.ijbiomac.2021.06.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 05/31/2021] [Accepted: 06/01/2021] [Indexed: 01/18/2023]
Abstract
Herein, we report the use of β-lactoglobulin (β-LG) combined with bovine serum albumin (BSA) for the preparation of amyloid-based hydrogels with aim of delivering riboflavin. The incorporation of BSA enhanced β-LG fibrillogenesis and protected β-LG fibrils from losing fibrillar structure due to the pH shift. The mechanical properties of hydrogels were observed to be positively correlated with the number of amyloid fibrils. While the addition of BSA induced amyloid fibril formation, its presence between the fibril chains interfered with the entanglement of fibril chains, thus adversely affecting the hydrogels' mechanical properties. Hydrogels' surface microstructure became more compact as the number of amyloid fibrils rose and the presence of BSA could improve hydrogels' surface homogeneity. In vitro riboflavin (RF) release rate was found to be correlated with the number of fibrils and BSA-RF binding affinity. However, when the digestive enzymes were present, the influence of BSA-RF affinity was alleviated due to enzymes' destructive and/or degradative effects on BSA and/or hydrogels, thus the release rate relied on the number of fibrils, which could be adjusted by the amount of BSA. Results indicate that the additional component, BSA, plays an important role in modulating the properties and functions of β-LG fibril-based hydrogels.
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10
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Djoullah A, Saurel R. Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110276] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Trombino S, Curcio F, Cassano R. Nano- and Micro-Technologies Applied to Food Nutritional Ingredients. Curr Drug Deliv 2020; 18:670-678. [PMID: 33243120 DOI: 10.2174/1567201817999201125205025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/25/2020] [Accepted: 10/06/2020] [Indexed: 11/22/2022]
Abstract
New technologies are currently investigated to improve the quality of foods by enhancing their nutritional value, freshness, safety, and shelf-life, as well as by improving their tastes, flavors and textures. Moreover, new technological approaches are being explored, in this field, to address nutritional and metabolism-related diseases (i.e., obesity, diabetes, cardiovascular diseases), to improve targeted nutrition, in particular for specific lifestyles and elderly population, and to maintain the sustainability of food production. A number of new processes and materials, derived from micro- and nano-technology, have been used to provide answers to many of these needs and offer the possibility to control and manipulate properties of foods and their ingredients at the molecular level. The present review focuses on the importance of micro- and nano-technology in the food and nutritional sector and, in particular, provides an overview of the micro- and nano-materials used for the administration of nutritional constituents essential to maintain and improve health, as well as to prevent the development and complications of diseases.
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Affiliation(s)
- Sonia Trombino
- Department of Pharmacy and Health and Nutrition Sciences, University of Calabria, 87036 Arcavacata di Rende, Cosenza, Italy
| | - Federica Curcio
- Department of Pharmacy and Health and Nutrition Sciences, University of Calabria, 87036 Arcavacata di Rende, Cosenza, Italy
| | - Roberta Cassano
- Department of Pharmacy and Health and Nutrition Sciences, University of Calabria, 87036 Arcavacata di Rende, Cosenza, Italy
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12
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Riboflavin: The Health Benefits of a Forgotten Natural Vitamin. Int J Mol Sci 2020; 21:ijms21030950. [PMID: 32023913 PMCID: PMC7037471 DOI: 10.3390/ijms21030950] [Citation(s) in RCA: 136] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 01/28/2020] [Accepted: 01/29/2020] [Indexed: 02/07/2023] Open
Abstract
Riboflavin (RF) is a water-soluble member of the B-vitamin family. Sufficient dietary and supplemental RF intake appears to have a protective effect on various medical conditions such as sepsis, ischemia etc., while it also contributes to the reduction in the risk of some forms of cancer in humans. These biological effects of RF have been widely studied for their anti-oxidant, anti-aging, anti-inflammatory, anti-nociceptive and anti-cancer properties. Moreover, the combination of RF and other compounds or drugs can have a wide variety of effects and protective properties, and diminish the toxic effect of drugs in several treatments. Research has been done in order to review the latest findings about the link between RF and different clinical aberrations. Since further studies have been published in this field, it is appropriate to consider a re-evaluation of the importance of RF in terms of its beneficial properties.
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13
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Elsayed MMA. Controlled release alginate-chitosan microspheres of tolmetin sodium prepared by internal gelation technique and characterized by response surface modeling. BRAZ J PHARM SCI 2020. [DOI: 10.1590/s2175-97902020000118414] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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14
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Ha HK, Rankin SA, Lee MR, Lee WJ. Development and Characterization of Whey Protein-Based Nano-Delivery Systems: A Review. Molecules 2019; 24:E3254. [PMID: 31500127 PMCID: PMC6767039 DOI: 10.3390/molecules24183254] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 09/03/2019] [Accepted: 09/05/2019] [Indexed: 01/08/2023] Open
Abstract
Various bioactive compounds (BCs) often possess poor stability and bioavailability, which makes it difficult for them to exert their potential health benefits. These limitations can be countered by the use of nano-delivery systems (NDSs), such as nanoparticles and nanoemulsions. NDSs can protect BCs against harsh environments during food processing and digestion, and thereby, could enhance the bioavailability of BCs. Although various NDSs have been successfully produced with both synthetic and natural materials, it is necessary to fulfill safety criteria in the delivery materials for food applications. Food-grade materials for the production of NDSs, such as milk proteins and carbohydrates, have received much attention due to their low toxicity, biodegradability, and biocompatibility. Among these, whey proteins-from whey, a byproduct of cheese manufacturing-have been considered as excellent delivery material because of their high nutritional value and various functional properties, such as binding capability to various compounds, gelation, emulsifying properties, and barrier effects. Since the functional and physicochemical properties of whey protein-based NDSs, including size and surface charge, can be key factors affecting the applications of NDSs in food, the objectives of this review are to discuss how manufacturing variables can modulate the functional and physicochemical properties of NDSs and bioavailability of encapsulated BCs to produce efficient NDSs for various BCs.
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Affiliation(s)
- Ho-Kyung Ha
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
| | - Scott A Rankin
- Department of Food Science, University of Wisconsin, Madison, WI 53706, USA.
| | - Mee-Ryung Lee
- Department of Food and Nutrition, Daegu University, Gyeongsan 712-714, Korea.
| | - Won-Jae Lee
- Department of Animal Bioscience and Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Korea.
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Dadkhodazade E, Mohammadi A, Shojaee-Aliabadi S, Mortazavian AM, Mirmoghtadaie L, Hosseini SM. Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9546-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Ye Q, Mettu S, Zhou M, Dagastine R, Ashokkumar M. Ultrasonically synthesized organic liquid-filled chitosan microcapsules: part 1: tuning physical & functional properties. SOFT MATTER 2018; 14:3202-3208. [PMID: 29651481 DOI: 10.1039/c8sm00064f] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This study reports the synthesis of tetradecane-filled chitosan microcapsules in acetic acid aqueous solutions using high intensity ultrasound at 20 kHz. The size, size distribution, and stability of microcapsules were tuned by varying the concentration of acetic acid from 0.2% to 25% v/v. After long-time storage at room temperature (more than 3 months), the microcapsules maintained their shell-core structure where the volume of the microcapsules at 0.2% acetic acid concentration increased by 8.3% due to leaking and coalescence. Microcapsules were consistently spherical and had a smooth shell surface, however, their shell thickness varied with acetic acid concentration. The relaxation behavior of individual microcapsules to an applied constant stress was measured by atomic force microscopy (AFM) to probe the shell strength and extent of crosslinking. The effect of acetic acid on the relative viscosity of chitosan aqueous solutions played a major role in microcapsule size control at low acid concentrations. With constant addition of acetic acid, amino groups in chitosan chains were acetylated partially under ultrasonic irradiation. This reduced the amphiphilicity of the shell material and therefore influenced the size, size distribution, stability and mechanical strength of the microcapsules. Apart from the acetylation effect, the counter-ion effect and the formation of covalent bond crosslinks also made contributions to the formation of stable chitosan microcapsules.
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Affiliation(s)
- Qianyu Ye
- School of Chemistry, The University of Melbourne, Parkville, Melbourne, Victoria 3010, Australia.
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18
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Leon AM, Medina WT, Park DJ, Aguilera JM. Properties of microparticles from a whey protein isolate/alginate emulsion gel. FOOD SCI TECHNOL INT 2018; 24:414-423. [PMID: 29486594 DOI: 10.1177/1082013218762210] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Designing soft, palatable and nutritious texture-modified foods for the elderly is a challenge for food technologists. The aim of this work was to produce and characterize emulsion-gelled microparticles (EGM) made from whey protein isolate (WPI) and sodium alginate (NaAlg) that may be used to modify the rheology of liquid foods and as carriers of lipids and lipophilic nutrients and bioactives. Olive oil microdroplets became embedded in the WPI/NaAlg gel matrix in the form of an emulsion produced by ultrasound (US) or high-speed blending (HSB). Oil microdroplets were obtained by US and HSB, with an average equivalent diameter varying between 2.0-3.2 µm and 4.5-6.7 µm, respectively. Oil incorporation increased compression stress of bulk emulsion gels at small deformations compared to the no-oil microgel, but this effect was reversed at high strains. EGM were prepared by shear-induced size reduction. Rheological tests at 20 ℃ and 40 ℃ showed that US-EGM and HSB-EGM exhibited a predominant elastic behavior, with G' > G″ throughout the frequency range. However, when HSB-EGM were heated at 60 ℃ their rheological behavior changed to a more fluid-like condition, but not that of US-EGM. Consequently, EGM have the properties needed to improve food texture for people with masticatory/swallowing dysfunctions or needing special nutrition.
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Affiliation(s)
- Alicia M Leon
- 1 Department of Chemical and Bioprocesses Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile.,2 Department of Agroindustries, Faculty of Agrarian Sciences, Universidad Nacional del Altiplano de Puno, Puno, Peru
| | - Wenceslao T Medina
- 2 Department of Agroindustries, Faculty of Agrarian Sciences, Universidad Nacional del Altiplano de Puno, Puno, Peru
| | - Dong J Park
- 3 Korean Food Research Institute, Bundang-gu, Republic of Korea
| | - José M Aguilera
- 1 Department of Chemical and Bioprocesses Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
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19
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Preparation of omega 3 rich oral supplement using dairy and non-dairy based ingredients. Journal of Food Science and Technology 2017; 55:760-766. [PMID: 29391641 DOI: 10.1007/s13197-017-2988-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/18/2017] [Accepted: 12/07/2017] [Indexed: 10/18/2022]
Abstract
Fish oil is a rich source of omega 3 fatty acids, an essential fatty acid, vital for the functioning of the human body. But the undesirable flavour is an inherent limitation of fish oil which reduces its acceptability. Masking its fish flavour can increase acceptability of fish oil. The present study was focused on double encapsulation of fish oil to mask its distinct flavour. Fish oil was emulsified using soya lecithin where emulsifier to fat ratio was kept 1:4. The emulsion droplets were in the size range of 172.9 ± 1.7 to 238.2 ± 33.8 nm. The emulsion was mixed with whey protein-sodium alginate solution and converted to beads by dropwise extrusion in calcium chloride solution. Droplets were converted to soft gel beads containing fish oil. The encapsulation efficiency was 89.3%. Fish oil flavour was perceived from the dried beads. Hence, beads were further coated with high melting fat using pan coater and flavoured for making beads palatable to use as an oral supplement. Beads were free-flowing and light yellowish in colour. Beads coated with high melting fat and vanilla flavour scored more in the sensory evaluation by panelists. Beads were kept in airtight pack and stored under refrigeration.
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20
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Fuciños C, Míguez M, Fuciños P, Pastrana LM, Rúa ML, Vicente AA. Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.07.030] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Ma YH, Islam GS, Wu Y, Sabour PM, Chambers JR, Wang Q, Wu SX, Griffiths MW. Temporal distribution of encapsulated bacteriophages during passage through the chick gastrointestinal tract. Poult Sci 2016; 95:2911-2920. [DOI: 10.3382/ps/pew260] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 02/10/2016] [Accepted: 06/29/2016] [Indexed: 11/20/2022] Open
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22
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Çabuk B, Tellioğlu Harsa Ş. Protection of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions with whey protein/pullulan microcapsules. J Biosci Bioeng 2015; 120:650-6. [DOI: 10.1016/j.jbiosc.2015.04.014] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2015] [Revised: 04/17/2015] [Accepted: 04/20/2015] [Indexed: 11/27/2022]
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23
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24
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Kimpel F, Schmitt JJ. Review: Milk Proteins as Nanocarrier Systems for Hydrophobic Nutraceuticals. J Food Sci 2015; 80:R2361-6. [DOI: 10.1111/1750-3841.13096] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2015] [Accepted: 09/03/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Florian Kimpel
- Dept. of Food Technology; Fulda Univ. of Applied Sciences; Leipziger St 123 36037 Fulda Germany
| | - Joachim J. Schmitt
- Dept. of Food Technology; Fulda Univ. of Applied Sciences; Leipziger St 123 36037 Fulda Germany
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25
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Influence of Chitosan Coating on Mechanical Stability of Biopolymer Carriers with Probiotic Starter Culture in Fermented Whey Beverages. INT J POLYM SCI 2015. [DOI: 10.1155/2015/732858] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to improve the mechanical stability of biopolymer carriers and cell viability with addition of chitosan coating during fermentation process and product storage. Dairy starter culture (1% (w/v)) was diluted in whey and mixed with sodium alginate solution and the beads were made using extrusion technique. The mechanical stability of coated and uncoated beads, the release behavior, and the viability of encapsulated probiotic dairy starter culture in fermented whey beverages were analyzed. The mechanical properties of the beads were determined according to force-displacement and engineering stress-strain curves obtained after compression testing. It was observed that addition of chitosan as a coating on the beads as well as the fermentation process increased the elastic modulus of the calcium alginate-whey beads and cell survival. The current study revealed that the coating did not significantly improve the viability of probiotics during the fermentation but had an important influence on preservation of the strength of the carrier during storage. Our results indicate that whey-based substrate has positive effect on the mechanical stability of biopolymer beads with encapsulated probiotics.
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26
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Tang Z, Huang X, Sabour PM, Chambers JR, Wang Q. Preparation and characterization of dry powder bacteriophage K for intestinal delivery through oral administration. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Mutukumira AN, Ang J, Lee SJ. Microencapsulation of Probiotic Bacteria. BENEFICIAL MICROORGANISMS IN FOOD AND NUTRACEUTICALS 2015. [DOI: 10.1007/978-3-319-23177-8_3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Zhang Y, Gong J, Yu H, Guo Q, Defelice C, Hernandez M, Yin Y, Wang Q. Alginate-whey protein dry powder optimized for target delivery of essential oils to the intestine of chickens. Poult Sci 2014; 93:2514-25. [DOI: 10.3382/ps.2013-03843] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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O’Neill GJ, Egan T, Jacquier JC, O’Sullivan M, Dolores O’Riordan E. Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides. Food Chem 2014; 160:46-52. [DOI: 10.1016/j.foodchem.2014.03.002] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Revised: 02/23/2014] [Accepted: 03/01/2014] [Indexed: 11/28/2022]
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Lupo B, Maestro A, Porras M, Gutiérrez JM, González C. Preparation of alginate microspheres by emulsification/internal gelation to encapsulate cocoa polyphenols. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.11.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Sosnik A. Alginate Particles as Platform for Drug Delivery by the Oral Route: State-of-the-Art. ISRN PHARMACEUTICS 2014; 2014:926157. [PMID: 25101184 PMCID: PMC4004034 DOI: 10.1155/2014/926157] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2014] [Accepted: 02/25/2014] [Indexed: 11/17/2022]
Abstract
Pharmaceutical research and development aims to design products with ensured safety, quality, and efficacy to treat disease. To make the process more rational, coherent, efficient, and cost-effective, the field of Pharmaceutical Materials Science has emerged as the systematic study of the physicochemical properties and behavior of materials of pharmaceutical interest in relation to product performance. The oral route is the most patient preferred for drug administration. The presence of a mucus layer that covers the entire gastrointestinal tract has been exploited to expand the use of the oral route by developing a mucoadhesive drug delivery system that showed a prolonged residence time. Alginic acid and sodium and potassium alginates have emerged as one of the most extensively explored mucoadhesive biomaterials owing to very good cytocompatibility and biocompatibility, biodegradation, sol-gel transition properties, and chemical versatility that make possible further modifications to tailor their properties. The present review overviews the most relevant applications of alginate microparticles and nanoparticles for drug administration by the oral route and discusses the perspectives of this biomaterial in the future.
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Affiliation(s)
- Alejandro Sosnik
- Group of Pharmaceutical Nanomaterials Science, Department of Materials Science and Engineering, Technion-Israel Institute of Technology De-Jur Building, Office 607, Technion City, 32000 Haifa, Israel
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Garrait G, Beyssac E, Subirade M. Development of a novel drug delivery system: chitosan nanoparticles entrapped in alginate microparticles. J Microencapsul 2014; 31:363-72. [PMID: 24697173 DOI: 10.3109/02652048.2013.858792] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
A novel carrier using chitosan nanoparticles entrapped into alginate microparticles is proposed for protecting molecules of interest from degradation in the digestive tract. The effects of polymer concentration, sonication, stirring, pH, and processing conditions on the physical characteristics of the carrier were studied. FITC and RBITC were used to localise the polymers within particles using CLSM. Diffusion of amaranth red (AR) from nanoparticles was quantified during dissolution under gastric and intestinal conditions. Under optimal preparation conditions, the size distribution of nanoparticles loaded with AR was uniform (690 nm) with an encapsulation efficacy of 21.9%. Alginate microparticles (285 µm) containing a homogenous distribution of nanoparticles and polymers were obtained. At gastric pH, the carrier released less than 5% of the loaded AR and, at intestinal pH, the release was rapid and complete. The drug carriers developed shows a promising use as a vehicle suitable to protect molecules of interest after oral administration.
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Affiliation(s)
- Ghislain Garrait
- Université d'Auvergne, UFR Pharmacie, Equipe d'Accueil Conception, Ingénierie et Développement de l'Aliment et du Médicament (EA CIDAM) , Clermont-Ferrand F-63001 , France and
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Khaksar R, Hosseini SM, Hosseini H, Shojaee-Aliabadi S, Mohammadifar MA, Mortazavian AM, khosravi-Darani K, Haji Seyed Javadi N, Komeily R. Nisin-loaded alginate-high methoxy pectin microparticles: preparation and physicochemical characterisation. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12516] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ramin Khaksar
- Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
- Student Research Committee; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Mohammad Amin Mohammadifar
- Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Kianoosh khosravi-Darani
- Research Department of Food Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Science; P.O. Box 19395-4741 Tehran Iran
| | - Nasrin Haji Seyed Javadi
- Research Department of Food Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Science; P.O. Box 19395-4741 Tehran Iran
| | - Rozita Komeily
- Research Department of Food Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Science; P.O. Box 19395-4741 Tehran Iran
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34
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Antimicrobial Plant Extracts Encapsulated into Polymeric Beads for Potential Application on the Skin. Polymers (Basel) 2014. [DOI: 10.3390/polym6020479] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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35
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Hosseini SM, Hosseini H, Mohammadifar MA, German JB, Mortazavian AM, Mohammadi A, Khosravi-Darani K, Shojaee-Aliabadi S, Khaksar R. Preparation and characterization of alginate and alginate-resistant starch microparticles containing nisin. Carbohydr Polym 2014; 103:573-80. [PMID: 24528768 DOI: 10.1016/j.carbpol.2013.12.078] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2013] [Revised: 12/22/2013] [Accepted: 12/26/2013] [Indexed: 11/24/2022]
Abstract
Delivery systems with sustained release of nisin have been proposed to improve stability and long-term effectiveness of this bacteriocin in foods. In this study, nisin was encapsulated in alginate (Alg) and alginate-resistant starch (Alg-RS) microparticles and its release was investigated. Studies found that the nisin concentration has significant influence on encapsulation efficiency (EE), loading capacity (LC) and size of both microparticles. Furthermore, encapsulation efficiency and loading capacity values were more increased by the addition of resistant starch to the alginate formulation. The highest encapsulation efficiency was obtained with Alg-RS microparticles prepared using initial nisin to alginate weight ratio of 25% w/w (59.77 ± 2.26%). Fourier transform-infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) and differential scanning calorimetry (DSC) results confirmed the presence of nisin in the microparticles. The in vitro nisin release from these microparticles followed a controlled-release pattern consistent with a Fickian diffusion mechanism. The release rate from Alg-RS microparticles was less than that from the Alg microparticles.
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Affiliation(s)
- Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Amin Mohammadifar
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - J Bruce German
- Foods for Health Institute, Department of Food Science & Technology, University of California, Davis, CA, USA
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Kianoosh Khosravi-Darani
- Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ramin Khaksar
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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36
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Egan T, Jacquier JC, Rosenberg Y, Rosenberg M. Cold-set whey protein microgels containing immobilised lipid phases to modulate matrix digestion and release of a water-soluble bioactive. J Microencapsul 2013; 31:184-92. [DOI: 10.3109/02652048.2013.824513] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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37
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Wichchukit S, Oztop M, McCarthy M, McCarthy K. Whey protein/alginate beads as carriers of a bioactive component. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.013] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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Taylor J, Anyango JO, Taylor JRN. Developments in the Science of Zein, Kafirin, and Gluten Protein Bioplastic Materials. Cereal Chem 2013. [DOI: 10.1094/cchem-12-12-0165-ia] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Janet Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
- Corresponding author. Phone: +27 12 4205402. Fax: +27 12 4202839. E-mail:
| | - Joseph O. Anyango
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
| | - John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
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Hébrard G, Hoffart V, Cardot JM, Subirade M, Beyssac E. Development and characterization of coated-microparticles based on whey protein/alginate using the Encapsulator device. Drug Dev Ind Pharm 2012; 39:128-37. [PMID: 22393914 DOI: 10.3109/03639045.2012.660950] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The aim of this study is to prepare whey protein (WP)-based microparticles (MP) using the Encapsulator(®) device. The viscosity dependence of the extrusion device required to mix WP with a food-grade and less viscous polymer. Mixed WP/ALG MP were obtained with the optimized WP/alginate (ALG) ratio (62/38). These particles were further coated with WP or ALG using non-traumatic and solvent-free coating process developed in this study. Size and morphology of coated and uncoated MP were determined. Then, swelling and degradation (WP release) of formulations were investigated in pH 1.2 and 7.5 buffers and in simulated gastric and intestinal fluids (SGF, SIF) and compared to pure ALG and pure WP particle behaviours. At pH 1.2, pure ALG shrank and pure WP swelled, whereas the sizes of mixed WP/ALG matrix were stable. In SGF, WP/ALG MP resisted to pepsin degradation compare to pure WP particles due to ALG shrinkage which limited pepsin diffusion within particles. Coating addition with WP or ALG slowed down pepsin degradation. At pH 7.5, WP/ALG particles were rapidly degraded due to ALG sensitivity but the addition of a WP coating limited effectively the swelling and the degradation of MP. In SIF, pancreatin accelerated MP degradation but ALG-coated MP exhibited interesting robustness. These results confirmed the interest and the feasibility to produce coated WP-based MP which could be a potential orally controlled release drug delivery system.
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Affiliation(s)
- Géraldine Hébrard
- Université Clermont, UFR Pharmacie, Centre de Recherche en Nutrition Humaine, Clermont-Ferrand, France
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40
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Emulsification/internal gelation as a method for preparation of diclofenac sodium-sodium alginate microparticles. Saudi Pharm J 2011; 21:61-9. [PMID: 23960820 DOI: 10.1016/j.jsps.2011.08.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2011] [Accepted: 08/21/2011] [Indexed: 11/21/2022] Open
Abstract
Emulsification/internal gelation has been suggested as an alternative to extrusion/external gelation in the encapsulation of several compounds including non-steroidal anti-inflammatory drugs such as diclofenac sodium. The objective of the present study was a trial to formulate diclofenac sodium as controlled release microparticles that might be administered once or twice daily. This could be achieved via emulsification/internal gelation technique applying Box-Behnken design to choose these formulae. Box-Behnken design determined fifteen formulae containing specified amounts of the independent variables, which included stirring speed in rpm (X1), drug:polymer ratio (X2) and the surfactant span 80% (X3). The dependent variables studied were cumulative percent release after two hours (Y1), four hours (Y2) and eight hours (Y3). The prepared microparticles were characterized for their production yield, sizes, shapes and morphology, entrapment efficiency and Diclofenac sodium in vitro release as well. The results showed that the production yield of the prepared diclofenac sodium microparticles was found to be between 79.55% and 97.41%. The formulated microparticles exhibited acceptable drug content values that lie in the range 66.20-96.36%. Also, the data obtained revealed that increasing the mixing speed (X1) generally resulted in decreased microparticle size. In addition, scanning electron microscope images of the microparticles illustrated that the formula contains lower span concentration (1%) in combination with lower stirring speed (200 rpm) which showed wrinkled, but smooth surfaces. However, by increasing surfactant concentration, microspheres' surfaces become smoother and slightly porous. Kinetic treatment of the in vitro release from drug-loaded microparticles indicated that the zero order is the drug release mechanism for the most formulae.
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41
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Betoret E, Betoret N, Vidal D, Fito P. Functional foods development: Trends and technologies. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.05.004] [Citation(s) in RCA: 191] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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42
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Lin N, Huang J, Chang PR, Feng L, Yu J. Effect of polysaccharide nanocrystals on structure, properties, and drug release kinetics of alginate-based microspheres. Colloids Surf B Biointerfaces 2011; 85:270-9. [DOI: 10.1016/j.colsurfb.2011.02.039] [Citation(s) in RCA: 165] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2010] [Revised: 02/24/2011] [Accepted: 02/25/2011] [Indexed: 11/26/2022]
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43
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He W, Tan Y, Tian Z, Chen L, Hu F, Wu W. Food protein-stabilized nanoemulsions as potential delivery systems for poorly water-soluble drugs: preparation, in vitro characterization, and pharmacokinetics in rats. Int J Nanomedicine 2011; 6:521-33. [PMID: 21468355 PMCID: PMC3065798 DOI: 10.2147/ijn.s17282] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2011] [Indexed: 12/26/2022] Open
Abstract
Nanoemulsions stabilized by traditional emulsifiers raise toxicological concerns for long-term treatment. The present work investigates the potential of food proteins as safer stabilizers for nanoemulsions to deliver hydrophobic drugs. Nanoemulsions stabilized by food proteins (soybean protein isolate, whey protein isolate, β-lactoglobulin) were prepared by high-pressure homogenization. The toxicity of the nanoemulsions was tested in Caco-2 cells using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazoliumbromide viability assay. In vivo absorption in rats was also evaluated. Food protein-stabilized nanoemulsions, with small particle size and good size distribution, exhibited better stability and biocompatibility compared with nanoemulsions stabilized by traditional emulsifiers. Moreover, β-lactoglobulin had a better emulsifying capacity and biocompatibility than the other two food proteins. The pancreatic degradation of the proteins accelerated drug release. It is concluded that an oil/water nanoemulsion system with good biocompatibility can be prepared by using food proteins as emulsifiers, allowing better and more rapid absorption of lipophilic drugs.
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Affiliation(s)
- Wei He
- Department of Pharmaceutics, School of Pharmacy, Fudan University, Shanghai, People's Republic of China
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Chen L, Hébrard G, Beyssac E, Denis S, Subirade M. In vitro study of the release properties of soy-zein protein microspheres with a dynamic artificial digestive system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9861-9867. [PMID: 20715822 DOI: 10.1021/jf101918w] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The purpose of this work was to study the performance of microspheres of soy protein isolate (SPI), zein, or SPI-zein complex as vehicles of nutraceutical delivery under fasting and prandial conditions in an artificial digestive system (TIM-1). Riboflavin availability for absorption from the small intestine compartments reached 90% of the total load within 4 h, most of it (65-80%) turning up in the jejunum dialysis fluid, suggesting that this segment is the main site of absorption, regardless of the nature of the microspheres. However, the riboflavin concentrations and the availability for absorption profiles depended on microsphere formulation. Release from pure SPI and zein microspheres in the stomach compartment occurred within 15 min. The availability for absorption from both the jejunum and ileum compartment followed first-order kinetics, indicating that the limiting step in nutrient uptake with these two formulations is absorption by passive diffusion. SPI-zein complex microspheres provided sustained release of riboflavin over 4 h and a near-zero-order nutrient availability for absorption profile in both fasting and prandial states. Suspending SPI-zein complex microspheres in yogurt significantly delayed nutrient release, which would increase the likelihood of gastric-sensitive nutrients passing intact into the intestine for absorption. SPI-zein complex microspheres thus show potential for use as nutraceutical delivery vehicles in the creation of novel functional foods.
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Affiliation(s)
- Lingyun Chen
- Universite Laval, Chaire de recherche du Canada sur les proteines, les bio-systemes et les aliments fonctionnels, Institut de recherche sur les nutraceutiques et les aliments fonctionnels (INAF), Faculte des sciences de l'agriculture et de l'alimentation, Pavillon Paul Comtois, Sainte-Foy, Quebec, G1K 7P4 Canada
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Jiang Y, Chen LK, Zhu DC, Zhang GR, Guo C, Qi YY, Ouyang HW. The Inductive Effect of Bone Morphogenetic Protein-4 on Chondral-Lineage Differentiation and In Situ Cartilage Repair. Tissue Eng Part A 2010; 16:1621-32. [DOI: 10.1089/ten.tea.2009.0681] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- YangZi Jiang
- Center for Stem Cell and Tissue Engineering, Zhejiang University, Hangzhou, China
| | - Long Kun Chen
- Center for Stem Cell and Tissue Engineering, Zhejiang University, Hangzhou, China
| | - Ding Cheng Zhu
- Center for Stem Cell and Tissue Engineering, Zhejiang University, Hangzhou, China
| | - Guo Rong Zhang
- Center for Stem Cell and Tissue Engineering, Zhejiang University, Hangzhou, China
| | - Chao Guo
- Center for Stem Cell and Tissue Engineering, Zhejiang University, Hangzhou, China
| | - Yi Ying Qi
- Center for Stem Cell and Tissue Engineering, Zhejiang University, Hangzhou, China
| | - Hong Wei Ouyang
- Center for Stem Cell and Tissue Engineering, Zhejiang University, Hangzhou, China
- Institute of Cell Biology, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Orthopedic Surgery, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
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46
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47
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Chen L, Subirade M. Elaboration and characterization of soy/zein protein microspheres for controlled nutraceutical delivery. Biomacromolecules 2009; 10:3327-34. [PMID: 19928815 DOI: 10.1021/bm900989y] [Citation(s) in RCA: 109] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Microspheres (15-25 microm) of soy protein isolate (SPI), zein, and SPI/zein blends were prepared using a cold gelation method as possible delivery systems for nutraceutical products. Microsphere matrix crystalline structure, swelling behavior, and nutrient load release kinetics in simulated gastrointestinal fluids were investigated. SPI microspheres showed early burst release of the model nutrient, whereas zein microspheres showed very slow release in both simulated gastric and intestinal fluids. Blending of SPI and zein provides a convenient method of adjusting the hydrophobicity and crystallinity of the protein matrix and hence its swelling behavior and in vivo nutrient release kinetics. Diffusion plays a major role in regulating nutrient release. SPI/zein microspheres blended at ratios of 5:5 and 3:7 showed near zero-order release kinetics over the test period in simulated intestinal buffer and thus have potential as delivery vehicles for nutraceutical products in functional foods.
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Affiliation(s)
- Lingyun Chen
- Chaire de recherche du Canada sur les protéines, les bio-systèmes et les aliments fonctionnels, Institut de recherche sur les nutraceutiques et les aliments fonctionnels (INAF/STELA), Université Laval, Pavillon Paul Comtois, Sainte-Foy, Québec, G1K 7P4 Canada
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Physical properties and loading capacity of starch-based microparticles crosslinked with trisodium trimetaphosphate. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.10.008] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Sequential growth factor delivery from complexed microspheres for bone tissue engineering. Biomaterials 2008; 29:4195-204. [PMID: 18691753 DOI: 10.1016/j.biomaterials.2008.07.017] [Citation(s) in RCA: 137] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2008] [Accepted: 07/09/2008] [Indexed: 01/14/2023]
Abstract
Aim of the study was to design a 3D tissue-engineering scaffold capable of sequentially delivering two bone morphogenetic proteins (BMP). The novel delivery system consisted of microspheres of polyelectrolyte complexes of poly(4-vinyl pyridine) (P(4)VN) and alginic acid loaded with the growth factors BMP-2 and BMP-7 which themselves were loaded into the scaffolds constructed of PLGA. Microspheres carrying the growth factors were prepared using polyelectrolyte solutions with different concentrations (4-10%) to control the growth factor release rate. Release kinetics was studied using albumin as the model drug and the populations that release their contents very early and very late in the release study were selected to carry BMP-2 and BMP-7, respectively. Foam porosity changed when the microspheres were loaded. Bone marrow derived stem cells (BMSC) from rats were seeded into these foams. Alkaline phosphatase (ALP) activities were found to be lowest and cell proliferation was highest at all time points with foams carrying both the microsphere populations, regardless of BMP presence. With the present doses used neither BMP-2 nor BMP-7 delivery had any direct effect on proliferation, however, they enhanced osteogenic differentiation. Co-administration of BMP enhanced osteogenic differentiation to a higher degree than with their single administration.
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