1
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Hilal A, Florowska A, Domian E, Wroniak M. Binary Pea Protein-Psyllium Hydrogel: Insights into the Influence of pH and Ionic Strength on the Physical Stability and Mechanical Characteristics. Gels 2024; 10:401. [PMID: 38920947 PMCID: PMC11203367 DOI: 10.3390/gels10060401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2024] [Revised: 06/10/2024] [Accepted: 06/14/2024] [Indexed: 06/27/2024] Open
Abstract
Food hydrogels, used as delivery systems for bioactive compounds, can be formulated with various food-grade biopolymers. Their industrial utility is largely determined by their physicochemical properties. However, comprehensive data on the properties of pea protein-psyllium binary hydrogels under different pH and ionic strength conditions are limited. The aim of this research was to evaluate the impact of pH (adjusted to 7, 4.5, and 3) and ionic strength (modified by NaCl addition to 0.15 and 0.3 M) on the physical stability, color, texture, microrheological, and viscoelastic properties of these hydrogels. Color differences were most noticeable at lower pH levels. Inducing hydrogels at pH 7 (with or without NaCl) and pH 4.5 and 3 (without NaCl) resulted in complete gel structures with low stability, low elastic and storage moduli, and low complex viscosity, making them easily spreadable. Lower pH inductions (4.5 and 3) in the absence of NaCl resulted in hydrogels with shorter linear viscoelastic regions. Hydrogels induced at pH 4.5 and 3 with NaCl had high structural stability, high G' and G" moduli, complex viscosity, and high spreadability. Among the tested induction conditions, pH 3 with 0.3 M NaCl allowed for obtaining a hydrogel with the highest elastic and storage moduli values. Adjusting pH and ionic strength during hydrogel induction allows for modifying and tailoring their properties for specific industrial applications.
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Affiliation(s)
- Adonis Hilal
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; (A.F.); (M.W.)
| | - Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; (A.F.); (M.W.)
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland;
| | - Małgorzata Wroniak
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; (A.F.); (M.W.)
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2
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Singh AK, Pal P, Pandey B, Goksen G, Sahoo UK, Lorenzo JM, Sarangi PK. Development of "Smart Foods" for health by nanoencapsulation: Novel technologies and challenges. Food Chem X 2023; 20:100910. [PMID: 38144773 PMCID: PMC10740092 DOI: 10.1016/j.fochx.2023.100910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/18/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
Importance of nanotechnology may be seen by penetration of its application in diverse areas including the food sector. With investigations and advancements in nanotechnology, based on feedback from these diverse areas, ease, and efficacy are also increasing. The food sector may use nanotechnology to encapsulate smart foods for increased health, wellness, illness prevention, and effective targeted delivery. Such nanoencapsulated targeted delivery systems may further add to the economic and nutritional properties of smart foods like stability, solubility, effectiveness, safeguard against disintegration, permeability, and bioavailability of smart/bioactive substances. But in the way of application, the fabrication of nanomaterials/nanostructures has several challenges which range from figuring out the optimal technique for obtaining them to determining the most suitable form of nanostructure for a bioactive molecule of interest. This review precisely addresses concepts, recent advances in fabrication techniques as well as current challenges/glitches of nanoencapsulation with special reference to smart foods/bioactive components. Since dealing with food materials also raises the quest for safety and regulatory norms a brief overview of the safety and regulatory aspects of nanomaterials/nanoencapsulation is also presented.
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Affiliation(s)
- Akhilesh Kumar Singh
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari, Bihar 845401, India
| | - Priti Pal
- Shri Ramswaroop Memorial College of Engineering & Management, Tewariganj, Faizabad, Road, Lucknow 226028, India
| | - Brijesh Pandey
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari, Bihar 845401, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey
| | | | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Prakash Kumar Sarangi
- College of Agriculture, Central Agricultural University, Imphal 795004, Manipur, India
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3
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Wang Z, Zhou D, Liu D, Zhu B. Food-grade encapsulated polyphenols: recent advances as novel additives in foodstuffs. Crit Rev Food Sci Nutr 2023; 63:11545-11560. [PMID: 35776082 DOI: 10.1080/10408398.2022.2094338] [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: 11/03/2022]
Abstract
A growing inclination among consumers toward the consumption of natural products has propelled the usage of natural compounds as novel additives. Polyphenols are among the most popular candidates of natural food additives with multiple functionalities and bioactivities but are limited by instability. In this regard, a series of food-grade encapsulated polyphenols has been tailored for incorporating into food formulations as novel additives, which could better satisfy the complicated industry processing. This review seeks to present the most recent discussions regarding their application status in diverse foodstuffs as novel additives, involving functionalities, action mechanisms, and relevant encapsulation technologies. The scientific findings confirm that such novel additives show positive effects on physicochemical, sensory, and nutritional properties as well as the shelf life of diverse food matrices. However, poor heat resistance is still the major defect that restricts their application in thermal processes. Future research should focus on the evaluation of the compatibility and applicability of encapsulated polyphenols in real food processes as well as track and deepen their molecular action mechanisms in the context of complex foodstuffs. Innovation of existing encapsulation technologies should also be concerned in the future to bridge the gap between lab and scale-up production.
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Affiliation(s)
- Zonghan Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, Zhejiang, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Dayong Zhou
- National Engineering Research Center of Seafood, Dalian, China
- College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, Zhejiang, China
- Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Dalian, China
- College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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4
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Fatkullin R, Kalinina I, Naumenko N, Naumenko E. Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of Flavonoids. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:9456931. [PMID: 37745180 PMCID: PMC10516702 DOI: 10.1155/2023/9456931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 08/04/2023] [Accepted: 08/31/2023] [Indexed: 09/26/2023]
Abstract
The plant flavonoids taxifolin and rutin are among the best known and best studied antioxidants. In addition to their antioxidant properties, other pharmacobiological properties have been established for these substances. At the same time, taxifolin and rutin are chemically labile. They are prone to oxidative degradation and have poor water solubility. Under conditions of their real consumption, all this can lead to a significant reduction or complete loss of bioactivity of these flavonoids. Flavonoid modification and encapsulation techniques can be used to overcome these barrier factors. The use of micronization process for taxifolin and rutin allows changing the lipophilicity values of antioxidants. For micronized taxifolin, the log P value is 1.3 (1.12 for the control forms), and for rutin, it was 0.15 (-0.64 for the control forms). The antioxidant activity of micronized flavonoids has increased about 1.16 times compared to control forms. The present study evaluates the possibility of using encapsulation of premyconized flavonoids by complex coacervation, in order to preserve their antioxidant properties. The results of an in vitro digestion study show that the encapsulated forms of antioxidants retain their bioactivity and bioavailability better than their original forms. The bioavailability indices for the encapsulated forms of flavonoids are more than 1.6 times higher than for their original forms. The digested fractions of the encapsulated properties reveal better antioxidant properties than their original forms in in vitro tests evaluating the antioxidant properties on cultures of the protozoan Paramecium caudatum and human neuroblastoma SH-SY5Y cells. Encapsulated rutin indicates the highest activity, 0.64 relative to PMA. Thus, the studies represent the feasibility of using encapsulation to protect flavonoids during digestion and ensure the preservation of their antioxidant properties.
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Affiliation(s)
- Rinat Fatkullin
- Department of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, Chelyabinsk 454080, Russia
| | - Irina Kalinina
- Department of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, Chelyabinsk 454080, Russia
| | - Natalya Naumenko
- Department of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, Chelyabinsk 454080, Russia
| | - Ekaterina Naumenko
- Department of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, Chelyabinsk 454080, Russia
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5
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Liang T, Jing P, He J. Nano techniques: an updated review focused on anthocyanin stability. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37574589 DOI: 10.1080/10408398.2023.2245893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/15/2023]
Abstract
Anthocyanins (ACNs) are one of the subgroups of flavonoids and getting intensive attraction due to the nutritional values. However, their application of ACNs is limited due to their poor stability and bioavailability. Accordingly, nanoencapsulation has been developed to enhance its stability and bio-efficacy. This review focuses on the nano-technique applications of delivery systems that be used for ACNs stabilization, with an emphasis on physicochemical stability and health benefits. ACNs incorporated with delivery systems in forms of nano-particles and fibrils can achieve advanced functions, such as improved stability, enhanced bioavailability, and controlled release. Also, the toxicological evaluation of nano delivery systems is summarized. Additionally, this review summarizes the challenges and suggests the further perspectives for the further application of ACNs delivery systems in food and medical fields.
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Affiliation(s)
- Tisong Liang
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jian He
- Yili Innovation Center, Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, China
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6
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Zhang W, Shen H, Li Y, Yang K, Lei P, Gu Y, Sun L, Xu H, Wang R. Preparation of Type-A Gelatin/Poly-γ-Glutamic Acid Nanoparticles for Enhancing the Stability and Bioavailability of (-)-Epigallocatechin Gallate. Foods 2023; 12:foods12091748. [PMID: 37174287 PMCID: PMC10178256 DOI: 10.3390/foods12091748] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/11/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023] Open
Abstract
(-)-Epigallocatechin gallate (EGCG) has gained considerable attention owing to its beneficial properties. However, its application as a functional food is restricted due to its instability and low bioavailability. In the present study, a food-derived nanoparticle system based on type A gelatin/γ-PGA was developed to preserve and deliver EGCG. The EGCG/gelatin/γ-PGA nanoparticles had a particle size of 155.1 ± 7.3 nm with a zeta potential of -23.9 ± 0.9 mV. Moreover, the EGCG/gelatin/γ-PGA nanoparticles enhanced the long-term storage stability and sustained antioxidant activity of EGCG compared to EGCG/gelatin nanoparticles. The nanoparticles protected EGCG in simulated gastric fluid containing pepsin while releasing it in simulated intestinal fluid. Additionally, the amount of EGCG transported in the Caco-2 monolayers treated with EGCG/gelatin/γ-PGA nanoparticles was three times higher than that of free EGCG, which might be related to the paracellular pathway and endocytosis. These results suggest that EGCG/gelatin/γ-PGA nanoparticles might be an effective delivery vehicle for EGCG, enhancing its potential applications in the functional food field.
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Affiliation(s)
- Weijie Zhang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Huangchen Shen
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Ying Li
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Kai Yang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Peng Lei
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Yian Gu
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Liang Sun
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Hong Xu
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Rui Wang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
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7
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Zolqadri R, Heidari Damani M, Malekjani N, Saeed Kharazmi M, Mahdi Jafari S. Rice bran protein-based delivery systems as green carriers for bioactive compounds. Food Chem 2023; 420:136121. [PMID: 37086611 DOI: 10.1016/j.foodchem.2023.136121] [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: 12/22/2022] [Revised: 04/05/2023] [Accepted: 04/05/2023] [Indexed: 04/24/2023]
Abstract
Natural protein-based delivery systems have received special interest over the last few years. Different carriers are already developed in the food industry to protect, encapsulate and deliver bioactive compounds. Rice bran protein (RBP) is currently used as a carrier in encapsulating bioactives due to its excellent functional properties, great natural value, low price, good biodegradability, and biocompatibility. Recently, RBP-based carriers including emulsions, microparticles, nanoparticles, nanoemulsions, liposomes, and core-shell structures have been studied extensively in the literature. This study reviews the important characteristics of RBP in developing bioactive delivery systems. The recent progress in various modification approaches for improving RBP properties as carriers along with different types of RBP-based bioactive delivery systems is discussed. In the final part, the bioavailability and release profiles of bioactives from RBP-based carriers and the recent developments are described.
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Affiliation(s)
- Roshanak Zolqadri
- Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
| | - Maryam Heidari Damani
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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8
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Oussou KF, Guclu G, Kelebek H, Selli S. Valorization of cocoa, tea and coffee processing by-products-wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:91-130. [PMID: 37898543 DOI: 10.1016/bs.afnr.2023.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the environment and biodiversity. However, they contain significant quantities of bioactive, nutritional, antioxidative, and aroma compounds. Their sustainable use could meet the increased demand for value-added pharmaceutical, nutraceutical, and food products. The amount of agri-food wastes and their disposal in the environment are predicted to double in the next decade. The valorization of these by-products could effectively contribute to the manufacture of cheaper functional food ingredients and supplements while improving regional economy and food security and mitigating environmental pollution. The main aim of this chapter is to present an understanding of the valorization of the wastes and by-products from cacao, coffee and tea processing with a focus on their bioactive, nutritional, and antioxidant capacity.
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Affiliation(s)
- Kouame Fulbert Oussou
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey.
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9
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Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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10
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Zannou O, Oussou KF, Chabi IB, Awad NMH, Aïssi MV, Goksen G, Mortas M, Oz F, Proestos C, Kayodé APP. Nanoencapsulation of Cyanidin 3- O-Glucoside: Purpose, Technique, Bioavailability, and Stability. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:617. [PMID: 36770579 PMCID: PMC9921781 DOI: 10.3390/nano13030617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 06/18/2023]
Abstract
The current growing attractiveness of natural dyes around the world is a consequence of the increasing rejection of synthetic dyes whose use is increasingly criticized. The great interest in natural pigments from herbal origin such as cyanidin 3-O-glucoside (C3G) is due to their biological properties and their health benefits. However, the chemical instability of C3G during processing and storage and its low bioavailability limits its food application. Nanoencapsulation technology using appropriate nanocarriers is revolutionizing the use of anthocyanin, including C3G. Owing to the chemical stability and functional benefits that this new nanotechnology provides to the latter, its industrial application is now extending to the pharmaceutical and cosmetic fields. This review focuses on the various nanoencapsulation techniques used and the chemical and biological benefits induced to C3G.
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Affiliation(s)
- Oscar Zannou
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin
| | - Kouame F. Oussou
- Department of Food Engineering, Faculty of Agriculture, Çukurova University, 01330 Adana, Turkey
| | - Ifagbémi B. Chabi
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin
| | - Nour M. H. Awad
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - Midimahu V. Aïssi
- School of Sciences and Techniques for the Conservation and Processing of Agricultural Products, National University of Agriculture, Sakété 00 BP 144, Benin
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Mustafa Mortas
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Turkey
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece
| | - Adéchola P. P. Kayodé
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin
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11
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English M, Okagu OD, Stephens K, Goertzen A, Udenigwe CC. Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications. Front Nutr 2023; 10:1019211. [PMID: 36937359 PMCID: PMC10017510 DOI: 10.3389/fnut.2023.1019211] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical-mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.
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Affiliation(s)
- Marcia English
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
- *Correspondence: Marcia English,
| | - Ogadimma Desmond Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
| | - Kristen Stephens
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
| | - Alex Goertzen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Chibuike C. Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada
- Chibuike C. Udenigwe,
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12
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Borghi SM, Zaninelli TH, Carra JB, Heintz OK, Baracat MM, Georgetti SR, Vicentini FTMC, Verri WA, Casagrande R. Therapeutic Potential of Controlled Delivery Systems in Asthma: Preclinical Development of Flavonoid-Based Treatments. Pharmaceutics 2022; 15:pharmaceutics15010001. [PMID: 36678631 PMCID: PMC9865502 DOI: 10.3390/pharmaceutics15010001] [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: 10/28/2022] [Revised: 12/06/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Asthma is a chronic disease with increasing prevalence and incidence, manifested by allergic inflammatory reactions, and is life-threatening for patients with severe disease. Repetitive challenges with the allergens and limitation of treatment efficacy greatly dampens successful management of asthma. The adverse events related to several drugs currently used, such as corticosteroids and β-agonists, and the low rigorous adherence to preconized protocols likely compromises a more assertive therapy. Flavonoids represent a class of natural compounds with extraordinary antioxidant and anti-inflammatory properties, with their potential benefits already demonstrated for several diseases, including asthma. Advanced technology has been used in the pharmaceutical field to improve the efficacy and safety of drugs. Notably, there is also an increasing interest for the application of these techniques using natural products as active molecules. Flavones, flavonols, flavanones, and chalcones are examples of flavonoid compounds that were tested in controlled delivery systems for asthma treatment, and which achieved better treatment results in comparison to their free forms. This review aims to provide a comprehensive understanding of the development of novel controlled delivery systems to enhance the therapeutic potential of flavonoids as active molecules for asthma treatment.
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Affiliation(s)
- Sergio M. Borghi
- Department of Pathology, Center of Biological Sciences, Londrina State University, Londrina 86057-970, PR, Brazil
- Center for Research in Health Sciences, University of Northern Paraná, Londrina 86041-120, PR, Brazil
| | - Tiago H. Zaninelli
- Department of Pathology, Center of Biological Sciences, Londrina State University, Londrina 86057-970, PR, Brazil
| | - Jéssica B. Carra
- Department of Chemistry, State University of Londrina, Londrina 86057-970, PR, Brazil
| | - Olivia K. Heintz
- Vascular Biology Program, Boston Children’s Hospital, Department of Surgery, Harvard Medical School, Boston, MA 02115, USA
| | - Marcela M. Baracat
- Department of Chemistry, State University of Londrina, Londrina 86057-970, PR, Brazil
- Department of Pharmaceutical Sciences, Center of Health Science, Londrina State University, Londrina 86038-440, PR, Brazil
| | - Sandra R. Georgetti
- Department of Pharmaceutical Sciences, Center of Health Science, Londrina State University, Londrina 86038-440, PR, Brazil
| | - Fabiana T. M. C. Vicentini
- Department of Pharmaceutical Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, Ribeirão Preto 14040-900, SP, Brazil
| | - Waldiceu A. Verri
- Department of Pathology, Center of Biological Sciences, Londrina State University, Londrina 86057-970, PR, Brazil
- Correspondence: or (W.A.V.); or (R.C.); Tel.: +55-43-3371-4979 (W.A.V.); +55-43-3371-2476 (R.C.); Fax: +55-43-3371-4387 (W.A.V.)
| | - Rubia Casagrande
- Department of Pharmaceutical Sciences, Center of Health Science, Londrina State University, Londrina 86038-440, PR, Brazil
- Correspondence: or (W.A.V.); or (R.C.); Tel.: +55-43-3371-4979 (W.A.V.); +55-43-3371-2476 (R.C.); Fax: +55-43-3371-4387 (W.A.V.)
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Mirmohammad Meiguni MS, Salami M, Rezaei K, Ghaffari SB, Aliyari MA, Emam-Djomeh Z, Barazandegan Y, Gruen I. Curcumin-loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation. J Food Sci 2022; 87:4930-4944. [PMID: 36190116 DOI: 10.1111/1750-3841.16341] [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: 04/17/2022] [Revised: 08/07/2022] [Accepted: 09/01/2022] [Indexed: 11/30/2022]
Abstract
A novel complex coacervate based on mung bean protein (MBP) and succinylated chitosan (SC) was developed in order to encapsulate curcumin to enhance its antioxidant and release properties. The optimum pH and MBP/SC ratio for fabrication of the complex coacervate were determined as 5.5 and 3:1, respectively. The MBP/SC complexes exhibited high affinity toward curcumin with encapsulation efficiency of 89.65%. The curcumin-loaded MBP with succinyl chitosan (c-MBP/SC) exhibited antioxidant properties investigated by DPPH and reducing power assays. c-MBP/SC also showed significant photo stability and acceptable controlled release behavior in simulated gastrointestinal conditions. Fluorescence results indicated that curcumin interacted with the hydrophobic areas available in c-MBP/SC. FTIR results showed the successful encapsulation of curcumin in the hydrophobic core of the complex, followed by minor changes in MBP conformation. Analysis of zeta potential revealed that MBP/SC particles were synthesized successfully at the pH value of 5.5 due to conformational changes of MBP. The conformational changes in protein structure were confirmed by Nile Red fluorescence anisotropy. As a result, c-MBP/SC could be considered as a promising carrier for curcumin encapsulation in food formulations with enhanced dispersity characteristic.
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Affiliation(s)
- Maryam Sadat Mirmohammad Meiguni
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Maryam Salami
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Karamatollah Rezaei
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Seyed-Behnam Ghaffari
- School of Chemical Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Mohammad Amin Aliyari
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Yasmin Barazandegan
- Food Science Program, Division of Food Systems & Bioengineering, University of Missouri, Columbia, Missouri, USA
| | - Ingolf Gruen
- Food Science Program, Division of Food Systems & Bioengineering, University of Missouri, Columbia, Missouri, USA
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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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Increasing the Efficiency of Taxifolin Encapsulation in Saccharomyces cerevisiae Yeast Cells Based on Ultrasonic Microstructuring. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of the present study was to investigate the possibility of encapsulating the plant antioxidant taxifolin in the living cells of the yeast Saccharomyces cerevisiae. Taxifolin is an unstable substance prone to oxidative degradation and actively enters into chemical reactions with a decrease or loss of bioactive properties. To minimize these problems, the use of encapsulation technology has been proposed. The cells of the yeast Saccharomyces cerevisiae have been chosen as a protective material for taxifolin. The encapsulation process was carried out using simple diffusion methods in living Saccharomyces cerevisiae cells in a thermostatically controlled shaker for 24 h. The aim of the study was to evaluate the effect of preliminary microstructuring of taxifolin on the efficiency of its encapsulation in yeast cells. The microstructuring process was carried out using low-frequency ultrasonic cavitation exposure for 7 min with a frequency of 22 ± 1.6 kHz and a power of 600 W/100 mL. The studies confirmed the feasibility of the proposed approach. It was found that microstructuring changes the dispersed composition of taxifolin particles and their morphology in solution and also increases the value of the antioxidant activity. Preliminary microstructuring of taxifolin increases the efficiency of its encapsulation in Saccharomyces cerevisiae yeast cells by 1.42 times compared to the initial form. A positive dependence of the growth of the encapsulation efficiency on the duration of the process was also established. Thus, the conducted studies confirmed the advantage of encapsulation of taxifolin in living cells of the yeast Saccharomyces cerevisiae in microstructured form.
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Pashazadeh H, Zannou O, Koca I, Alamri AS, Galanakis CM. Optimization and encapsulation of phenolic compounds from the tea of maize husk using maltodextrin and different drying techniques. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hojjat Pashazadeh
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Oscar Zannou
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Ilkay Koca
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Abdulhakeem S. Alamri
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences Taif University Taif Saudi Arabia
- Centre of Biomedical Sciences Research (CBSR), Deanship of Scientific Research Taif University Saudi Arabia
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna Austria
- Department of Biology College of Science Taif University Taif Saudi Arabia
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18
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Yousefi S, Kavyanirad M, Aminifar M, Weisany W, Mousavi Khaneghah A. Yogurt fortification by microencapsulation of beetroot extract ( Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate. Food Sci Nutr 2022; 10:1875-1887. [PMID: 35702285 PMCID: PMC9179156 DOI: 10.1002/fsn3.2804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 11/06/2022] Open
Abstract
The effect of three different coating materials, including maltodextrin (MD, 9.95-20.05%), gum arabic (GA, 4.98-10.02%), and whey protein isolate (WPI, 4.95-15.05%), was optimized in order to produce high-quality beetroot extract powder (BEP) using response surface modeling (RSM). Beetroot extract (BE) was encapsulated using MD, GA, and WPI by implementing a spray-drying method. The highest total phenolic content (TPC) was obtained at 15% MD, 7.5% GA, and 10% WPI. The same results were achieved for antioxidant activity. Increasing the MD and GA contents resulted in reducing the moisture adsorption of microencapsulated BEP.
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Affiliation(s)
- Shima Yousefi
- Department of Agriculture and Food Science Islamic Azad University Science and Research Branch Tehran Iran
| | - Mohammad Kavyanirad
- Department of Agriculture and Food Science Islamic Azad University Science and Research Branch Tehran Iran
| | | | - Weria Weisany
- Department of Agriculture and Food Science Islamic Azad University Science and Research Branch Tehran Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas (UNICAMP) Campinas, São Paulo Brazil
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19
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Yin Z, Zheng T, Ho CT, Huang Q, Wu Q, Zhang M. Improving the stability and bioavailability of tea polyphenols by encapsulations: a review. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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20
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Encapsulation of Arctium lappa L. root extracts by spray-drying and freeze-drying using maltodextrin and Gum Arabic as coating agents and it’s application in synbiotic orange-carrot juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01385-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Aslam S, Akhtar A, Nirmal N, Khalid N, Maqsood S. Recent Developments in Starch-Based Delivery Systems of Bioactive Compounds: Formulations and Applications. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09311-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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22
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Nanocarriers as Active Ingredients Enhancers in the Cosmetic Industry-The European and North America Regulation Challenges. Molecules 2022; 27:molecules27051669. [PMID: 35268769 PMCID: PMC8911847 DOI: 10.3390/molecules27051669] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/14/2022] [Accepted: 03/01/2022] [Indexed: 02/07/2023] Open
Abstract
“Flawless skin is the most universally desired human feature” is an iconic statement by Desmond Morris. Skin indicates one´s health and is so important that it affects a person’s emotional and psychological behavior, these facts having propelled the development of the cosmetics industry. It is estimated that in 2023, this industry will achieve more than 800 billion dollars. This boost is due to the development of new cosmetic formulations based on nanotechnology. Nanocarriers have been able to solve problems related to active ingredients regarding their solubility, poor stability, and release. Even though nanocarriers have evident benefits, they also present some problems related to the high cost, low shelf life, and toxicity. Regulation and legislation are two controversial topics regarding the use of nanotechnology in the field of cosmetics. In this area, the U.S. FDA has taken the lead and recommended several biosafety studies and post-market safety evaluations. The lack of a global definition that identifies nanomaterials as a cosmetic ingredient is a hindrance to the development of global legislation. In the EU, the legislation regarding the biosafety of nanomaterials in cosmetics is stricter. “The cost is not the only important issue, safety and the application of alternative testing methods for toxicity are of crucial importance as well”.
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23
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Phytobiotic potential of Teucrium polium phenolic microcapsules against Salmonella enteritidis infection in mice. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04134-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Wang Q, Tang Y, Yang Y, Lei L, Lei X, Zhao J, Zhang Y, Li L, Wang Q, Ming J. The interaction mechanisms, and structural changes of the interaction between zein and ferulic acid under different pH conditions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107251] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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25
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Tie S, Tan M. Current Advances in Multifunctional Nanocarriers Based on Marine Polysaccharides for Colon Delivery of Food Polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:903-915. [PMID: 35072455 DOI: 10.1021/acs.jafc.1c05012] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Inflammatory bowel disease (IBD) has been considered as a chronic disease that is difficult to cure and needs lifelong treatment. Marine polysaccharides with good biocompatibility and biodegradability, mucoadhesion, sensitivity to external stimuli, and targeting ability can be used as wall materials for oral colon-targeted delivery of polyphenols in nutrition intervention of IBD. This manuscript reviewed the latest progress in the design, preparation, and characterization of marine polysaccharides-derived multifunctional nanocarriers for polyphenol colon delivery. Chitosan, sodium alginate, chondroitin sulfate, and hyaluronic acid were discussed in the preparation of polyphenol delivery systems. The design strategy, synthesis methods, and structure characterization of multifunctional polyphenol carriers including stimuli-responsive nanocarriers, mucoadhesive and mucus-penetrating nanocarriers, colon targeted nanocarriers, and bioactive compounds codelivery nanocarriers were reviewed in the alleviation of IBD. The research perspectives in the preparation and characterization of delivery carriers using marine polysaccharide as materials were proposed for their potential application in food bioactive components.
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Affiliation(s)
- Shanshan Tie
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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26
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Cassani L, Marcovich NE, Gomez-Zavaglia A. Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability. Food Res Int 2022; 152:110924. [DOI: 10.1016/j.foodres.2021.110924] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 12/11/2021] [Accepted: 12/20/2021] [Indexed: 12/21/2022]
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27
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Hu Q, Lai P, Chen F, Yu Y, Zhang B, Li H, Liu R, Fan Y, Deng Z. Whole mulberry leaves as a promising functional food: From the alteration of phenolic compounds during spray drying and in vitro digestion. J Food Sci 2022; 87:1230-1243. [DOI: 10.1111/1750-3841.16015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/27/2021] [Accepted: 11/23/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Qi‐rui Hu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Peng‐wei Lai
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Fang Chen
- Jiangxi Provincial Key Laboratory of Preventive Medicine, School of Public Health Nanchang University Bayi Avenue Nanchang Jiangxi 330000 China
| | - Yan‐fang Yu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
- Jiangxi Sericulture and Tea Research Institute Nanchang Jiangxi 330202 China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Rong Liu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Yawei Fan
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Ze‐yuan Deng
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
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Encapsulation of volatile compounds in liquid media: Fragrances, flavors, and essential oils in commercial formulations. Adv Colloid Interface Sci 2021; 298:102544. [PMID: 34717207 DOI: 10.1016/j.cis.2021.102544] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/23/2022]
Abstract
The first marketed example of the application of microcapsules dates back to 1957. Since then, microencapsulation techniques and knowledge have progressed in a plethora of technological fields, and efforts have been directed toward the design of progressively more efficient carriers. The protection of payloads from the exposure to unfavorable environments indeed grants enhanced efficacy, safety, and stability of encapsulated species while allowing for a fine tuning of their release profile and longer lasting beneficial effects. Perfumes or, more generally, active-loaded microcapsules are nowadays present in a very large number of consumer products. Commercial products currently make use of rigid, stable polymer-based microcapsules with excellent release properties. However, this type of microcapsules does not meet certain sustainability requirements such as biocompatibility and biodegradability: the leaking via wastewater contributes to the alarming phenomenon of microplastic pollution with about 4% of total microplastic in the environment. Therefore, there is a need to address new issues which have been emerging in relation to the poor environmental profile of such materials. The progresses in some of the main application fields of microencapsulation, such as household care, toiletries, cosmetics, food, and pesticides are reviewed herein. The main technologies employed in microcapsules production and the mechanisms underlying the release of actives are also discussed. Both the advantages and disadvantages of every technique have been considered to allow a careful choice of the most suitable technique for a specific target application and prepare the ground for novel ideas and approaches for encapsulation strategies that we expect to be proposed within the next years.
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29
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Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.08.082] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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30
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Phenolic-protein interactions in foods and post ingestion: Switches empowering health outcomes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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31
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Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review. Adv Colloid Interface Sci 2021; 295:102398. [PMID: 33931199 DOI: 10.1016/j.cis.2021.102398] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 02/27/2021] [Accepted: 02/28/2021] [Indexed: 01/05/2023]
Abstract
Studying the interactions of biopolymers like polysaccharides and proteins is quite important mainly due to the wide number of applications such as the stabilization and encapsulation of active compounds in complex systems. Complexation takes place when materials like proteins and polysaccharides are blended to promote the entrapment of active compounds. The interaction forces between the charged groups in the polymeric chains allow the miscibility of the components in the complex system. Understanding the interactions taking place between the polymers as well as between the wall material and the active compound is important when designing delivery systems. However, some features of the biopolymers like structure, functional groups, or electrical charge as well as extrinsic parameters like pH or ratios might affect the structure and the performance of the complex system when used in encapsulation applications. This work summarizes the recent progress of the polysaccharide/protein complexes for encapsulation and the influence of the pH on the structural modifications during the complexation process.
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Haładyn K, Tkacz K, Wojdyło A, Nowicka P. The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibitthe α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process. Foods 2021; 10:foods10091994. [PMID: 34574101 PMCID: PMC8468943 DOI: 10.3390/foods10091994] [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: 07/02/2021] [Revised: 08/18/2021] [Accepted: 08/23/2021] [Indexed: 12/31/2022] Open
Abstract
This study aimed to evaluate the feasibility of microencapsulating chokeberry extract by extrusion, and assess the effects of the selected carrier substance on the contents of polyphenolic compounds, antioxidant activity, color of microspheres, and ability of microspheres to inhibit α-amylase and α-glucosidase, after 14 and 28 days of storage. The results showed that appropriate selection of the polysaccharide coating is of great importance for the proper course of the microencapsulation process, the polyphenolic content of chokeberry capsules, and their antioxidant and antidiabetic properties. The addition of guar gum to a sodium alginate solution significantly increased the stability of polyphenolic compounds in microspheres during storage, whereas the addition of chitosan had a significantly negative effect on the stability of polyphenols. The coating variant composed of sodium alginate and guar gum was also found to be the most favorable for the preservation of the antioxidant activity of the capsules. On the other hand, capsules composed of sodium alginate, guar gum, and chitosan showed the best antidiabetic properties, which is related to these tricomponent microspheres having the best α-glucosidase inhibition.
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33
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Okumuş E, Bakkalbaşı E, Javidipour I, Meral R, Ceylan Z. A novel coating material: Ellagitannins-loaded maltodextrin and lecithin-based nanomaterials. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101158] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11135778] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent efficacy of EOs, they have not been widely used in the food industry due to some major intrinsic barriers, such as low water solubility, bioavailability, volatility, and stability in food systems. Recent advances in nanotechnology have the potential to address these existing barriers in order to use EOs as preservatives in food systems at low doses. Thus, in this review, we explored the latest advances of using natural actives as antimicrobial agents and the different strategies for nanoencapsulation used for this purpose. The state of the art concerning the antibacterial properties of EOs will be summarized, and the main latest applications of nanoencapsulated antimicrobial agents in food systems will be presented. This review should help researchers to better choose the most suitable encapsulation techniques and materials.
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Pashazadeh H, Zannou O, Ghellam M, Koca I, Galanakis CM, Aldawoud TMS. Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin. Foods 2021; 10:foods10061396. [PMID: 34208732 PMCID: PMC8235504 DOI: 10.3390/foods10061396] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/09/2021] [Accepted: 06/11/2021] [Indexed: 01/01/2023] Open
Abstract
Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk's phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physical properties of the microparticles greatly changed with the drying techniques. This study revealed that the phenolic compounds of the cornsilk extract can be successfully encapsulated and valorized.
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Affiliation(s)
- Hojjat Pashazadeh
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
- Correspondence: (H.P.); (C.M.G.); Tel.: +90-553-665-3055 (H.P.)
| | - Oscar Zannou
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
| | - Mohamed Ghellam
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
| | - Ilkay Koca
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73100 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
- Correspondence: (H.P.); (C.M.G.); Tel.: +90-553-665-3055 (H.P.)
| | - Turki M. S. Aldawoud
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
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Synthesis and Characterization of Chitosan Particles Loaded with Antioxidants Extracted from Chia ( Salvia hispanica L.) Seeds. Int J Anal Chem 2021; 2021:5540543. [PMID: 34221019 PMCID: PMC8219427 DOI: 10.1155/2021/5540543] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 05/31/2021] [Indexed: 11/17/2022] Open
Abstract
Chia (Salvia hispanica L.) seeds contain antioxidants with great benefits for health and are widely used in the food industry. Antioxidants can be degraded by environmental factors, decreasing their biological activity. Their encapsulation in chitosan (CH) particles represents an alternative to protect them and increases their application. The encapsulation efficiency (%EE) of the antioxidants in the CH particles depends on the synthesis conditions. In this study, two methods for encapsulation of chia extract in chitosan particles were evaluated: method A, 0.05% CH in 1% acetic acid was mixed with 0.07% of tripolyphosphate (TPP) and method B, 0.3% CH in 2% acetic acid was mixed with 1% TPP. The results showed that the %EE decreased with the concentration of the extract, and the FTIR analysis suggested that the compounds of the extract were adsorbed on the surface of the particles. Dynamic light scattering and zeta potential analysis showed that the particles of method A are unstable and with a tendency to agglomerate, and the particles of method B are stable. The highest %EE was obtained with 0.2 mg·mL−1 (method A) and 1.0 mg·mL−1 (method B) of the extract. The higher loading capacity (%LC) (16–72%) was exhibited by the particles of method A. The best particle yield (62–69%) was observed for method B. The particles with the extract adsorbed showed antioxidant activity (5–60%) at 25°C; however, in the particles with the extract encapsulated, the activity increased after subjecting to acidic conditions at 40°C due to the breakdown of the particles. The results obtained will allow choosing the appropriate conditions for the synthesis of chitosan particles loaded with chia extracts with specific characteristics (%EE, %LC, size, and type) according to their future applications. The particles could be used in food and pharmaceutical industries and even in edible films for food packaging.
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Koko MY, Hassanin HA, Qi B, Han L, Lu K, Rokayya S, Harimana Y, Zhang S, Li Y. Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Marwa Y.F. Koko
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hinawi A.M. Hassanin
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lu Han
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Keyang Lu
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Sami Rokayya
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yves Harimana
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuang Zhang
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yang Li
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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Hazrati Z, Madadlou A. Gelation by bioactives: Characteristics of the cold-set whey protein gels made using gallic acid. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104952] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Oliveira G, Volino-Souza M, Conte-Júnior CA, Alvares TS. Food-derived polyphenol compounds and cardiovascular health: A nano-technological perspective. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101033] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Yeop A, Sandanasamy J, Pang SF, Gimbun J. Stability and controlled release enhancement of Labisia pumila's polyphenols. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Cruz EPD, Fonseca LM, Radünz M, Silva FTD, Gandra EA, Zavareze EDR, Borges CD. Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion. J Food Sci 2021; 86:2886-2897. [PMID: 34057206 DOI: 10.1111/1750-3841.15779] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/09/2021] [Accepted: 04/23/2021] [Indexed: 11/26/2022]
Abstract
This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p < 0.05). The free PCE and the ultrafine fibers with 0.5% PCE showed inhibitory effect against S. aureus and the ones with 1.5% PCE showed controlled release of phenolic compounds during the simulation of in vitro digestion. Starch ultrafine fibers showed potential to be applied in food industries due to their capacity of protecting phenolic compounds when submitted to high temperatures or gastrointestinal conditions. Nevertheless, their application depends on the end use of the product. PRACTICAL APPLICATION: The encapsulation of pinhão coat extract (PCE) in ultrafine starch fibers promotes greater preservation of phenolic compounds. Thus, it can be incorporated into different foods that are produced using the ultra-high temperature (UHT) process-at 135-145°C for 5 to 10 s, or some other equivalent time/temperature combination. Another possibility is the incorporation of ultrafine fibers in active packaging: compounds can migrate to food, improving sensory characteristics, increasing shelf life, preventing chemical and microbiological deterioration, and ensuring food safety.
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Affiliation(s)
- Elder Pacheco da Cruz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.,Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
| | - Laura Martins Fonseca
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Marjana Radünz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Eliezer Avila Gandra
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
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Smaoui S, Ben Hlima H, Ben Braïek O, Ennouri K, Mellouli L, Mousavi Khaneghah A. Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation. Meat Sci 2021; 181:108585. [PMID: 34119890 DOI: 10.1016/j.meatsci.2021.108585] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 12/24/2022]
Abstract
Encapsulation is currently considered as one the most valuable methods for preserving aromatic compounds or hiding odors, enhancing their thermal and oxidative stability, and expanding their food applications. Indeed, this current article was aimed to provide an overview regarding the encapsulation of plant bioactive compounds and the spray-drying and extrusion processes with a focused discussion regarding the encountered challenges for meat and meat product preservation. Furthermore, different ranges of carbohydrates as wall materials (carriers) besides the process conditions' effects on the encapsulation effectiveness and the particle size of the encapsulated bioactive compounds have been discussed. The encapsulation of these compounds ameliorates the quality of the stored meat products by further delaying in microflora growth and lipid/protein oxidation. Therefore, the innovative technologies for plant active compounds encapsulation offer a prospective alternative for natural preservation development in the meat industry.
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Affiliation(s)
- Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia.
| | - Hajer Ben Hlima
- Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax-Tunisia, 3038 Sfax, Tunisia
| | - Olfa Ben Braïek
- Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Faculty of Pharmacy, University of Monastir, Tunisia
| | - Karim Ennouri
- Laboratory of Amelioration and Protection of Olive Genetic Resources, Olive Tree Institute, University of Sfax, Sfax, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
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Anthocyanin-β-lactoglobulin nanoparticles in acidic media: synthesis, characterization and interaction study. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.129995] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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44
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Tailoring the composition of hydrogel particles for the controlled delivery of phytopharmaceuticals. Eur Polym J 2021. [DOI: 10.1016/j.eurpolymj.2021.110429] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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de Oliveira JL, Fraceto LF, Bravo A, Polanczyk RA. Encapsulation Strategies for Bacillus thuringiensis: From Now to the Future. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4564-4577. [PMID: 33848162 DOI: 10.1021/acs.jafc.0c07118] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Bacillus thuringiensis (Bt) has been recognized for its high potential in the control of various agricultural pests. Developments in micro/nanotechnology have opened new perspectives for the production of more efficient formulations that can overcome some obstacles associated with its use in the field, such as formulation instability and loss of activity as a result of the degradation of pesticidal protein by its exposure to ultraviolet radiation, among other problems. This review describes current studies and recent discoveries related to Bt and processes for the encapsulation of Bt derivatives, such as Cry pesticidal proteins. Different techniques are described, such as extrusion, emulsion, spray drying, spray cooling, fluidized bed, lyophilization, coacervation, and electrospraying to obtain micro- and nanoparticulate systems. It is noteworthy that products based on microorganisms present less risk to the environment and non-target organisms. However, systematic risk assessment studies of these new Bt biopesticides are necessary, considering issues, such as interactions with other organisms, the formation of toxic secondary metabolites, or the interspecific transfer of genetic material. Given the great potential of these new formulations, a critical assessment is provided for their future use, considering the technological challenges that must be overcome to achieve their large-scale production for efficient agricultural use.
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Affiliation(s)
- Jhones L de Oliveira
- Department of Agricultural Production Sciences, Faculty of Agronomy and Veterinary Sciences, São Paulo State University (UNESP), Jaboticabal, São Paulo 14884-900, Brazil
| | - Leonardo Fernandes Fraceto
- Institute of Science and Technology, São Paulo State University (UNESP), Avenida Três de Março 511, Alto da Boa Vista, Sorocaba, São Paulo 18087-180, Brazil
| | - Alejandra Bravo
- Instituto de Biotecnología, Universidad Nacional Autónoma de México, Avenida Universidad 201, Colonia Chamilpa, Cuernavaca, Morelos 62210, Mexico
| | - Ricardo Antonio Polanczyk
- Department of Agricultural Production Sciences, Faculty of Agronomy and Veterinary Sciences, São Paulo State University (UNESP), Jaboticabal, São Paulo 14884-900, Brazil
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Development of Controlled Delivery Functional Systems by Microencapsulation of Different Extracts of Plants: Hypericum perforatum L., Salvia officinalis L. and Syzygium aromaticum. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02652-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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47
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Casanova F, Nascimento LGL, Silva NFN, de Carvalho AF, Gaucheron F. Interactions between caseins and food-derived bioactive molecules: A review. Food Chem 2021; 359:129820. [PMID: 33962195 DOI: 10.1016/j.foodchem.2021.129820] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 04/15/2021] [Accepted: 04/16/2021] [Indexed: 12/13/2022]
Abstract
Caseins are recognized as safe for consumption, abundant, renewable and have high nutritional value. Casein molecules are found in different aggregation states and their multiple binding sites offer the potential for delivering biomolecules with nutritional and/or health benefits, such as vitamins, phytochemicals, fibers, lipids, minerals, proteins, peptides, and pharmaceutical compounds. In the present review, we highlight the interactions between caseins and food-derived bioactive molecules, with a special focus on the aggregation states of caseins and the techniques used to produce and study the particles used for delivering. Research on interactions between caseins-minerals and casein-pharmaceutical molecules are not included here. This review aims to support the development of new and innovative functional foods in which caseins can be used as designed delivery systems.
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Affiliation(s)
- Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, Kgs. Lyngby 2800, Denmark.
| | - Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais36570-900 Brazil
| | - Naaman F N Silva
- Center of Natural Sciences, Universidade Federal of São Carlos (UFSCar), Buri, SP 18290-000, Brazil
| | - Antonio F de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais36570-900 Brazil
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Kaufmann KC, Czakoski A, Barbin DF, da Cunha RL. Incompatibility between sodium caseinate - locust bean gum induced by NaCl and yerba mate extract. Int J Biol Macromol 2021; 183:276-284. [PMID: 33892034 DOI: 10.1016/j.ijbiomac.2021.04.106] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 04/09/2021] [Accepted: 04/17/2021] [Indexed: 11/20/2022]
Abstract
Aqueous two-phase system (ATPS) is a technique used for the separation of biopolymers in two aqueous phases. Some combinations of biopolymers can form a water-in-water (W/W) emulsion due to steric exclusion and thermodynamic incompatibility between these biopolymers under some specific conditions. In this work, the formation of W/W emulsions composed of sodium caseinate (SCN) and locust bean gum (LBG) was evaluated, using NaCl or yerba mate extract as the driving force for the phase separation, which was described by phase's diagrams. Phase diagrams are like fingerprints of ATPS systems, which demonstrate the specific conditions to develop separate phases. Phase diagrams of the two systems show that at the same concentrations of protein and carbohydrate, the addition of NaCl or extract induced the separation of the compounds differently. Salt promotes phase separation by steric exclusion, each phase being rich in one of the polymers. Since extract may also induce other effects, such as the formation of a SCN-extract-LBG complex, migration of LBG to the SCN-rich phase was promoted, modifying the characteristics of the tie lines in the phase diagrams. However, it was feasible to separate the protein in systems containing concentrated phenolic extract, whose incorporation is relevant considering its antioxidant activity.
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Affiliation(s)
- Karine Cristine Kaufmann
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Aline Czakoski
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Douglas Fernandes Barbin
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Rosiane Lopes da Cunha
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil.
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Chaudhari AK, Singh VK, Das S, Dubey NK. Nanoencapsulation of essential oils and their bioactive constituents: A novel strategy to control mycotoxin contamination in food system. Food Chem Toxicol 2021; 149:112019. [PMID: 33508419 DOI: 10.1016/j.fct.2021.112019] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 12/15/2020] [Accepted: 01/20/2021] [Indexed: 12/14/2022]
Abstract
Spoilage of food by mycotoxigenic fungi poses a serious risk to food security throughout the world. In view of the negative effects of synthetic preservatives, essential oils (EOs) and their bioactive constituents are gaining momentum as suitable substitute to ensure food safety by controlling mycotoxins. However, despite their proven preservative potential against mycotoxins, the use of EOs/bioactive constituents in real food system is still restricted due to instability caused by abiotic factors and negative impact on organoleptic attributes after direct application. Nanoencapsulation in this regard could be a promising approach to address these problems, since the process can increase the stability of EOs/bioactive constituents, barricades their loss and considerably prevent their interaction with food matrices, thus preserving their original organoleptic qualities. The aim of this review is to provide wider and up-to-date overview on recent advances in nanoencapsulation of EOs/bioactive constituents with the objective to control mycotoxin contamination in food system. Further, the information on polymer characteristics, nanoencapsulation techniques, factors affecting the nanoencapsulation, applications of nanoencapsulated formulations, and characterization along with the study on their release kinetics and impacts on organoleptic attributes of food are discussed. Finally, the safety aspects of nanoencapsulated formulations for their safe utilization are also explored.
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Affiliation(s)
- Anand Kumar Chaudhari
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Vipin Kumar Singh
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Somenath Das
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India.
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50
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Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02574-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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