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Nie L, Zheng Z, Chen R, Liang S, Fu P, Wu S, Liu Z, Wang C. Novel erythrocyte-shaped electrosprayed nanoparticles for co-delivery of paclitaxel and osimertinib: Preparation, characterization, and evaluation. Eur J Pharm Biopharm 2024; 200:114315. [PMID: 38789060 DOI: 10.1016/j.ejpb.2024.114315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 05/05/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024]
Abstract
In this work, novel erythrocyte-shaped electrosprayed nanoparticles (EENPs) were designed and constructed by tri-axial electrospraying technique with PEG as the outer layer, PLGA as the middle drugs (paclitaxel [PTX] and osimertinib [OSI]) carrier layer and air as the inner layer. The prepared EENP were characterized and evaluated based on their spectral and morphological attributes. After the PTX/OSI ratio and process optimization, the EENP has inspiring features, including nanoscale size, erythrocyte morphology with a concave disk shape, and satisfactory drug loading (DL) and encapsulation efficiency (EE). In vitro drug release showed that PTX and OSI in the formulation were released in the same ratio, and the cumulative release percentage at 24 h was close to 80 %. Furthermore, the TGIR in the EENP formulation group exceeded 90 %, approximately 3.8-fold higher than that in the free drug group. In summary, we developed an erythrocyte three-core-shell nanoparticle for the co-delivery of PTX and OSI, providing a potential chemotherapeutic delivery system for the treatment of breast cancer.
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Affiliation(s)
- Lirong Nie
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Ziwei Zheng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Ruiqi Chen
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Shulong Liang
- Department of Biology, Naval Medical University, Shanghai 200433, China
| | - Pengkun Fu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Siqi Wu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhepeng Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Shanghai Pengting Pharmaceutical Technology Co., Ltd., Room 501, Building26, Lane 129, Kongjiang Road, Shanghai 200093, China.
| | - Chao Wang
- Department of Biology, Naval Medical University, Shanghai 200433, China.
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2
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Minić S, Gligorijević N, Veličković L, Nikolić M. Narrative Review of the Current and Future Perspectives of Phycobiliproteins' Applications in the Food Industry: From Natural Colors to Alternative Proteins. Int J Mol Sci 2024; 25:7187. [PMID: 39000294 PMCID: PMC11241428 DOI: 10.3390/ijms25137187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 06/22/2024] [Accepted: 06/25/2024] [Indexed: 07/16/2024] Open
Abstract
Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and alternative proteins in the food industry. However, enhancing their application potential requires increasing stability, cost-effective purification processes, and consumer acceptance. This narrative review aimed to highlight information regarding the critical aspects of PBP research that is needed to improve their food industry potential, such as stability, food fortification, development of new PBP-based food products, and cost-effective production. The main results of the literature review show that polysaccharide and protein-based encapsulations significantly improve PBPs' stability. Additionally, while many studies have investigated the ability of PBPs to enhance the techno-functional properties, like viscosity, emulsifying and stabilizing activity, texture, rheology, etc., of widely used food products, highly concentrated PBP food products are still rare. Therefore, much effort should be invested in improving the stability, yield, and sensory characteristics of the PBP-fortified food due to the resulting unpleasant sensory characteristics. Considering that most studies focus on the C-phycocyanin from Spirulina, future studies should concentrate on less explored PBPs from red macroalgae due to their much higher production potential, a critical factor for positioning PBPs as alternative proteins.
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Affiliation(s)
- Simeon Minić
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Nikola Gligorijević
- Department of Chemistry, Institute of Chemistry, Technology, and Metallurgy, National Institute of the Republic of Serbia, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Luka Veličković
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Milan Nikolić
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
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3
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Yu Z, Zhao W, Sun H, Mou H, Liu J, Yu H, Dai L, Kong Q, Yang S. Phycocyanin from microalgae: A comprehensive review covering microalgal culture, phycocyanin sources and stability. Food Res Int 2024; 186:114362. [PMID: 38729724 DOI: 10.1016/j.foodres.2024.114362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
As food safety continues to gain prominence, phycocyanin (PC) is increasingly favored by consumers as a natural blue pigment, which is extracted from microalgae and serves the dual function of promoting health and providing coloration. Spirulina-derived PC demonstrates exceptional stability within temperature ranges below 45 °C and under pH conditions between 5.5 and 6.0. However, its application is limited in scenarios involving high-temperature processing due to its sensitivity to heat and light. This comprehensive review provides insights into the efficient production of PC from microalgae, covers the metabolic engineering of microalgae to increase PC yields and discusses various strategies for enhancing its stability in food applications. In addition to the most widely used Spirulina, some red algae and Thermosynechococcus can serve as good source of PC. The genetic and metabolic manipulation of microalgae strains has shown promise in increasing PC yield and improving its quality. Delivery systems including nanoparticles, hydrogels, emulsions, and microcapsules offer a promising solution to protect and extend the shelf life of PC in food products, ensuring its vibrant color and health-promoting properties are preserved. This review highlights the importance of metabolic engineering, multi-omics applications, and innovative delivery systems in unlocking the full potential of this natural blue pigment in the realm of food applications, provides a complete overview of the entire process from production to commercialization of PC, including the extraction and purification.
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Affiliation(s)
- Zengyu Yu
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Weiyang Zhao
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Han Sun
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Jin Liu
- Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Hui Yu
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qing Kong
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China.
| | - Shufang Yang
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
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4
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Comunian TA, Gómez-Mascaraque LG, Maudhuit A, Roelens G, Poncelet D, Drusch S, Brodkorb A. Electrostatic spray drying: A new alternative for drying of complex coacervates. Food Res Int 2024; 183:114189. [PMID: 38760128 DOI: 10.1016/j.foodres.2024.114189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/24/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
Complex coacervation can be used for controlled delivery of bioactive compounds (i.e., flaxseed oil and quercetin). This study investigated the co-encapsulation of flaxseed oil and quercetin by complex coacervation using soluble pea protein (SPP) and gum arabic (GA) as shell materials, followed by innovative electrostatic spray drying (ES). The dried system was analyzed through encapsulation efficiency (EE) and yield (EY), morphological and physicochemical properties, and stability for 60 days. Small droplet size emulsions were produced by GA (in the first step of complex coacervation) due to its greater emulsifying activity than SPP. Oil EY and EE, moisture, and water activity in dried compositions ranged from 75.7 to 75.6, 76.0-73.4 %, 3.4-4.1 %, and 0.1-0.2, respectively. Spherical microcapsules were created with small and aggregated particle size but stable for 60 days. An amount of 8 % of quercetin remained in the dried coacervates after 60 days, with low hydroperoxide production. In summary, when GA is used as the emulsifier and SPP as the second biopolymer in the coacervation process, suitable coacervates for food applications are obtained, with ES being a novel alternative to obtain coacervates in powder, with improved stability for encapsulated compounds. As a result, this study helps provide a new delivery system option and sheds light on how the characteristics of biopolymers and the drying process affect coacervate formation.
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Affiliation(s)
- Talita A Comunian
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland
| | | | - Audrey Maudhuit
- Fluid Air Europe, Division of Spraying Systems Co., Treillieres, France
| | | | | | - Stephan Drusch
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Straße 22, 14195 Berlin, Germany
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland.
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Papadaki S, Tricha N, Panagiotopoulou M, Krokida M. Innovative Bioactive Products with Medicinal Value from Microalgae and Their Overall Process Optimization through the Implementation of Life Cycle Analysis-An Overview. Mar Drugs 2024; 22:152. [PMID: 38667769 PMCID: PMC11050870 DOI: 10.3390/md22040152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Microalgae are being recognized as valuable sources of bioactive chemicals with important medical properties, attracting interest from multiple industries, such as food, feed, cosmetics, and medicines. This review study explores the extensive research on identifying important bioactive chemicals from microalgae, and choosing the best strains for nutraceutical manufacturing. It explores the most recent developments in recovery and formulation strategies for creating stable, high-purity, and quality end products for various industrial uses. This paper stresses the significance of using Life Cycle Analysis (LCA) as a strategic tool with which to improve the entire process. By incorporating LCA into decision-making processes, researchers and industry stakeholders can assess the environmental impact, cost-effectiveness, and sustainability of raw materials of several approaches. This comprehensive strategy will allow for the choosing of the most effective techniques, which in turn will promote sustainable practices for developing microalgae-based products. This review offers a detailed analysis of the bioactive compounds, strain selection methods, advanced processing techniques, and the incorporation of LCA. It will serve as a valuable resource for researchers and industry experts interested in utilizing microalgae for producing bioactive products with medicinal properties.
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Affiliation(s)
- Sofia Papadaki
- DIGNITY Private Company, 30-32 Leoforos Alexandrou Papagou, Zografou, 157 71 Athens, Greece
| | - Nikoletta Tricha
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, 157 80 Athens, Greece; (N.T.); (M.P.); (M.K.)
| | - Margarita Panagiotopoulou
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, 157 80 Athens, Greece; (N.T.); (M.P.); (M.K.)
| | - Magdalini Krokida
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, 157 80 Athens, Greece; (N.T.); (M.P.); (M.K.)
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6
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Fernandes R, Campos J, Serra M, Fidalgo J, Almeida H, Casas A, Toubarro D, Barros AIRNA. Exploring the Benefits of Phycocyanin: From Spirulina Cultivation to Its Widespread Applications. Pharmaceuticals (Basel) 2023; 16:ph16040592. [PMID: 37111349 PMCID: PMC10144176 DOI: 10.3390/ph16040592] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/10/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Large-scale production of microalgae and their bioactive compounds has steadily increased in response to global demand for natural compounds. Spirulina, in particular, has been used due to its high nutritional value, especially its high protein content. Promising biological functions have been associated with Spirulina extracts, mainly related to its high value added blue pigment, phycocyanin. Phycocyanin is used in several industries such as food, cosmetics, and pharmaceuticals, which increases its market value. Due to the worldwide interest and the need to replace synthetic compounds with natural ones, efforts have been made to optimize large-scale production processes and maintain phycocyanin stability, which is a highly unstable protein. The aim of this review is to update the scientific knowledge on phycocyanin applications and to describe the reported production, extraction, and purification methods, including the main physical and chemical parameters that may affect the purity, recovery, and stability of phycocyanin. By implementing different techniques such as complete cell disruption, extraction at temperatures below 45 °C and a pH of 5.5-6.0, purification through ammonium sulfate, and filtration and chromatography, both the purity and stability of phycocyanin have been significantly improved. Moreover, the use of saccharides, crosslinkers, or natural polymers as preservatives has contributed to the increased market value of phycocyanin.
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Affiliation(s)
- Raquel Fernandes
- Mesosystem, Rua da Igreja Velha 295, 4410-160 Vila Nova de Gaia, Portugal
| | - Joana Campos
- Mesosystem, Rua da Igreja Velha 295, 4410-160 Vila Nova de Gaia, Portugal
| | - Mónica Serra
- Mesosystem, Rua da Igreja Velha 295, 4410-160 Vila Nova de Gaia, Portugal
| | - Javier Fidalgo
- Mesosystem, Rua da Igreja Velha 295, 4410-160 Vila Nova de Gaia, Portugal
| | - Hugo Almeida
- Mesosystem, Rua da Igreja Velha 295, 4410-160 Vila Nova de Gaia, Portugal
- UCIBIO (Research Unit on Applied Molecular Biosciences), REQUIMTE (Rede de Química e Tecnologia), MEDTECH (Medicines and Healthcare Products), Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Ana Casas
- Mesosystem, Rua da Igreja Velha 295, 4410-160 Vila Nova de Gaia, Portugal
| | - Duarte Toubarro
- CBA and Faculty of Sciences and Technology, University of Azores, Rua Mãe de Deus No 13, 9500-321 Ponta Delgada, Portugal
| | - Ana I R N A Barros
- Mesosystem, Rua da Igreja Velha 295, 4410-160 Vila Nova de Gaia, Portugal
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
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7
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Nakamoto MM, Assis M, de Oliveira Filho JG, Braga ARC. Spirulina application in food packaging: Gaps of knowledge and future trends. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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8
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Hajjari MM, Golmakani MT, Sharif N. Electrospun zein/C-phycocyanin composite: Simulation, characterization and therapeutic application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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9
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Encapsulation of bioactive compounds using competitive emerging techniques: Electrospraying, nano spray drying, and electrostatic spray drying. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111260] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Nanophytosomes as a protection system to improve the gastrointestinal stability and bioavailability of phycocyanin. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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A review of recent strategies to improve the physical stability of phycocyanin. Curr Res Food Sci 2022; 5:2329-2337. [DOI: 10.1016/j.crfs.2022.11.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 10/10/2022] [Accepted: 11/19/2022] [Indexed: 11/25/2022] Open
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12
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Ma J, Hu J, Sha X, Meng D, Yang R. Phycobiliproteins, the pigment-protein complex form of natural food colorants and bioactive ingredients. Crit Rev Food Sci Nutr 2022; 64:2999-3017. [PMID: 36193900 DOI: 10.1080/10408398.2022.2128714] [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
Currently, the use of synthetic pigments in foods is restricted since synthetic pigments are proven and suspected to be harmful to human health. Phycobiliproteins (PBPs), existed in phycobilisomes (PBSs) of algae, are a kind of pigment-proteins with intense color. The specific color of PBPs (red and blue) is given by the water-soluble open-chained tetrapyrrole chromophore (phycobilin) that covalently attaches to the apo-protein via thioether linkages to cysteine residues. According to the spectral characteristics of PBPs, they can be categorized as phycoerythrins (PEs), phycocyanins (PCs), allophycocyanins (APCs), and phycoerythrocyanins (PECs). PBPs can be used as natural food colorants, fluorescent substances, and bioactive ingredients in food applications owing to their color characteristics and physiological activities. This paper mainly summarizes the extraction and purification methods of the PBPs and reviews their characteristics and applications. Moreover, the use of several strategies such as additives, microencapsulation, electrospray, and cross-linking to improve the stability and bioavailability of PBPs as well as the future outlooks of PBPs as natural colorants in food commercialization are elucidated.
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Affiliation(s)
- Junrui Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jiangnan Hu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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Oikonomopoulou V, Stramarkou M, Plakida A, Krokida M. Optimization of encapsulation of stevia glycosides through electrospraying and spray drying. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107810] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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15
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Li Y, Li X, Liang ZP, Chang XY, Li FT, Wang XQ, Lian XJ. Progress of Microencapsulated Phycocyanin in Food and Pharma Industries: A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27185854. [PMID: 36144588 PMCID: PMC9505125 DOI: 10.3390/molecules27185854] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/02/2022] [Accepted: 09/06/2022] [Indexed: 12/22/2022]
Abstract
Phycocyanin is a blue fluorescent protein with multi-bioactive functions. However, the multi-bioactivities and spectral stability of phycocyanin are susceptible to external environmental conditions, which limit its wide application. Here, the structure, properties, and biological activity of phycocyanin were discussed. This review highlights the significance of the microcapsules' wall materials which commonly protect phycocyanin from environmental interference and summarizes the current preparation principles and characteristics of microcapsules in food and pharma industries, including spray drying, electrospinning, electrospraying, liposome delivery, sharp-hole coagulation baths, and ion gelation. Moreover, the major technical challenge and corresponding countermeasures of phycocyanin microencapsulation are also appraised, providing insights for the broader application of phycocyanin.
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16
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Nowruzi B, Konur O, Anvar SAA. The Stability of the Phycobiliproteins in the Adverse Environmental Conditions Relevant to the Food Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02855-8] [Citation(s) in RCA: 2] [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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17
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Qiao BW, Liu XT, Wang CX, Song S, Ai CQ, Fu YH. Preparation, Characterization, and Antioxidant Properties of Phycocyanin Complexes Based on Sodium Alginate and Lysozyme. Front Nutr 2022; 9:890942. [PMID: 35685875 PMCID: PMC9171975 DOI: 10.3389/fnut.2022.890942] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 04/19/2022] [Indexed: 11/29/2022] Open
Abstract
In this study, phycocyanin-sodium alginate/lysozyme complex (PC-SLC) was prepared for the first time and characterized by UV spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and circular dichroism spectroscopy (CD). The stability of PC-SLC under light, temperature, pH and simulated gastrointestinal fluid was investigated. The scavenging ability of the complexes against DPPH and ABTS radicals was determined. The results showed that the complex formed by the mass ratio of SA-LZM of 0.1 showed the highest PC encapsulation rate (89.9 ± 0.374%). The combination of SA and LZM changed the secondary conformation of PC. The PC-SLC complex shows an irregular spherical structure and the spheres are clustered together. Compared with phycocyanin (PC), its thermal stability was obviously improved, but it was still greatly influenced by light. It could exist stably in simulated gastric fluid (SGF) for 2 h and be slowly digested in simulated intestinal fluid (SIF), which helped to promote the absorption of nutrients in the intestinal tract. Meanwhile, the complex PC-SLC showed high scavenging ability for DPPH and ABTS radicals. It can be concluded that the complexes have good antioxidant activity. This study provides an idea for the construction of PC delivery system and makes it more widely used in food industry and other fields.
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Affiliation(s)
- Bian-Wen Qiao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xin-Tong Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Chen-Xin Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Shuang Song
- National Engineering Research Center of Seafood, Dalian, China
| | - Chun-Qing Ai
- National Engineering Research Center of Seafood, Dalian, China
| | - Ying-Huan Fu
- National Engineering Research Center of Seafood, Dalian, China.,School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
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18
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Li Q, Dong P, Li L. Preparation and Characterization of Mg-Doped Calcium Phosphate-Coated Phycocyanin Nanoparticles for Improving the Thermal Stability of Phycocyanin. Foods 2022; 11:foods11040503. [PMID: 35205980 PMCID: PMC8871242 DOI: 10.3390/foods11040503] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 02/03/2022] [Accepted: 02/07/2022] [Indexed: 11/25/2022] Open
Abstract
Phycocyanin (PC) is a blue-colored, pigment-protein complex with unique fluorescence characteristics. However, heat leads to PC fading and fluorescence decay, hampering its widespread application. To improve the thermal stability of PC, we induced the in situ mineralization of calcium phosphate (CaP) on the PC surface to prepare PC@Mg-CaP. The nanoparticles were characterized using transmission electron microscopy, energy dispersive spectrometry, fourier transform infrared spectroscopy, and X-ray diffraction. The results showed that PC@Mg-CaP was spherical, and the nanoparticle size was less than 200 nm. The shell of PC@Mg-CaP was composed of amorphous calcium phosphate (ACP). The study suggested that CaP mineralization significantly improved the thermal stability of PC. After heating at 70 °C for 30 min, the relative concentration of PC@Mg-CaP with a Ca/P ratio = 2 was 5.31 times higher than that of PC. Furthermore, the Ca/P ratio was a critical factor for the thermal stability of PC@Mg-CaP. With decreasing Ca/P, the particle size and thermal stability of PC@Mg-CaP significantly increased. This work could provide a feasible approach for the application of PC and other thermal-sensitive biomolecules in functional foods requiring heat treatment.
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Affiliation(s)
- Qian Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;
| | - Ping Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;
- Correspondence: (P.D.); (L.L.)
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
- Correspondence: (P.D.); (L.L.)
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Dagnino-Leone J, Figueroa CP, Castañeda ML, Youlton AD, Vallejos-Almirall A, Agurto-Muñoz A, Pavón Pérez J, Agurto-Muñoz C. Phycobiliproteins: Structural aspects, functional characteristics, and biotechnological perspectives. Comput Struct Biotechnol J 2022; 20:1506-1527. [PMID: 35422968 PMCID: PMC8983314 DOI: 10.1016/j.csbj.2022.02.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 02/18/2022] [Accepted: 02/19/2022] [Indexed: 12/13/2022] Open
Abstract
Phycobiliproteins (PBPs) are fluorescent proteins of various colors, including fuchsia, purple-blue and cyan, that allow the capture of light energy in auxiliary photosynthetic complexes called phycobilisomes (PBS). PBPs have several highly preserved structural and physicochemical characteristics. In the PBS context, PBPs function is capture luminous energy in the 450–650 nm range and delivers it to photosystems allowing photosynthesis take place. Besides the energy harvesting function, PBPs also have shown to have multiple biological activities, including antioxidant, antibacterial and antitumours, making them an interesting focus for different biotechnological applications in areas like biomedicine, bioenergy and scientific research. Nowadays, the main sources of PBPs are cyanobacteria and micro and macro algae from the phylum Rhodophyta. Due to the diverse biological activities of PBPs, they have attracted the attention of different industries, such as food, biomedical and cosmetics. This is why a large number of patents related to the production, extraction, purification of PBPs and their application as cosmetics, biopharmaceuticals or diagnostic applications have been generated, looking less ecological impact in the natural prairies of macroalgae and less culture time or higher productivity in cyanobacteria to satisfy the markets and applications that require high amounts of these molecules. In this review, we summarize the main structural characteristics of PBPs, their biosynthesys and biotechnological applications. We also address current trends and future perspectives of the PBPs market.
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Affiliation(s)
- Jorge Dagnino-Leone
- Grupo Interdisciplinario de Biotecnología Marina (GIBMAR), Centro de Biotecnología, Universidad de Concepción, Concepción 4030000, Chile
| | - Cristina Pinto Figueroa
- Grupo Interdisciplinario de Biotecnología Marina (GIBMAR), Centro de Biotecnología, Universidad de Concepción, Concepción 4030000, Chile
| | - Mónica Latorre Castañeda
- Grupo Interdisciplinario de Biotecnología Marina (GIBMAR), Centro de Biotecnología, Universidad de Concepción, Concepción 4030000, Chile
| | - Andrea Donoso Youlton
- Grupo Interdisciplinario de Biotecnología Marina (GIBMAR), Centro de Biotecnología, Universidad de Concepción, Concepción 4030000, Chile
| | - Alejandro Vallejos-Almirall
- Grupo Interdisciplinario de Biotecnología Marina (GIBMAR), Centro de Biotecnología, Universidad de Concepción, Concepción 4030000, Chile
| | - Andrés Agurto-Muñoz
- Grupo Interdisciplinario de Biotecnología Marina (GIBMAR), Centro de Biotecnología, Universidad de Concepción, Concepción 4030000, Chile
| | - Jessy Pavón Pérez
- Grupo Interdisciplinario de Biotecnología Marina (GIBMAR), Centro de Biotecnología, Universidad de Concepción, Concepción 4030000, Chile
- Departamento de Ciencia y Tecnología de los Alimentos (CyTA), Facultad de Farmacia, Universidad de Concepción, Concepción 4030000 Chile
| | - Cristian Agurto-Muñoz
- Grupo Interdisciplinario de Biotecnología Marina (GIBMAR), Centro de Biotecnología, Universidad de Concepción, Concepción 4030000, Chile
- Departamento de Ciencia y Tecnología de los Alimentos (CyTA), Facultad de Farmacia, Universidad de Concepción, Concepción 4030000 Chile
- Corresponding author at: Grupo Interdisciplinario de Biotecnología Marina (GIBMAR), Centro de Biotecnología, Universidad de Concepción, Concepción 4030000, Chile.
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Human C, De Beer D, Bowles S, Joubert E. Effect of electrospraying conditions on the properties of aspalathin‐Eudragit S100 nanoparticles and assessment of orogastrointestinal stability and membrane permeability. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Affiliation(s)
- Chantelle Human
- Plant Bioactives Group, Post‐Harvest and Agro‐Processing Technologies Agricultural Research Council Infruitec‐Nietvoorbij Stellenbosch South Africa
| | - Dalene De Beer
- Plant Bioactives Group, Post‐Harvest and Agro‐Processing Technologies Agricultural Research Council Infruitec‐Nietvoorbij Stellenbosch South Africa
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Sandra Bowles
- Biomedical Research and Innovation Platform South African Medical Research Council Bellville South Africa
- Department of Ophthalmology University of Auckland Private Bag 92019 Auckland 1142 New Zealand
| | - Elizabeth Joubert
- Plant Bioactives Group, Post‐Harvest and Agro‐Processing Technologies Agricultural Research Council Infruitec‐Nietvoorbij Stellenbosch South Africa
- Department of Food Science Stellenbosch University Stellenbosch South Africa
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21
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Adjali A, Clarot I, Chen Z, Marchioni E, Boudier A. Physicochemical degradation of phycocyanin and means to improve its stability: A short review. J Pharm Anal 2021; 12:406-414. [PMID: 35811624 PMCID: PMC9257648 DOI: 10.1016/j.jpha.2021.12.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 12/22/2021] [Accepted: 12/26/2021] [Indexed: 12/22/2022] Open
Abstract
The cyanobacterium Arthrospira platensis, spirulina, is a source of pigments such as phycobiliprotein and phycocyanin. Phycocyanin is used in the food, cosmetics, and pharmaceutical industries because of its antioxidant, anti-inflammatory, and anticancer properties. The different steps involved in extraction and purification of this protein can alter the final properties. In this review, the stability of phycocyanin (pH, temperature, and light) is discussed, considering the physicochemical parameters of kinetic modeling. The optimal working pH range for phycocyanin is between 5.5 and 6.0 and it remains stable up to 45 °C; however, exposure to relatively high temperatures or acidic pH decreases its half-life and increases the degradation kinetic constant. Phycobiliproteins are sensitive to light; preservatives such as mono- and di-saccharides, citric acid, or sodium chloride appear to be effective stabilizing agents. Encapsulation within nano- or micro-structured materials such as nanofibers, microparticles, or nanoparticles, can also preserve or enhance its stability. Phycocyanin is in great demand for industrial application. Phycocyanin is sensitive to pH, temperature, and light. Optimal stability occurs between pH 5.5–6.0 and at temperatures <45 °C in the dark. The use of preservatives or its encapsulation with polymers enhances its stability.
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Affiliation(s)
- Aïda Adjali
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
| | - Igor Clarot
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
| | - Zilin Chen
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Ministry of Education, Hubei Province Engineering and Technology Research Center for Fluorinated Pharmaceuticals, and Wuhan University School of Pharmaceutical Sciences, Wuhan, 430071, China
- State Key Laboratory of Transducer Technology, Chinese Academy of Sciences, Beijing, 100080, China
| | - Eric Marchioni
- Université de Strasbourg, CNRS, IPHC UMR 7178, F-67000, Strasbourg, France
| | - Ariane Boudier
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
- Corresponding author.
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23
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İnan B, Özçimen D. Preparation and characterization of microalgal oil loaded alginate/poly (vinyl alcohol) electrosprayed nanoparticles. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.07.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Yang R, Ma T, Shi L, Wang Q, Zhang L, Zhang F, Wang Z, Zhou Z. The formation of phycocyanin-EGCG complex for improving the color protection stability exposing to light. Food Chem 2021; 370:130985. [PMID: 34537426 DOI: 10.1016/j.foodchem.2021.130985] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/26/2021] [Accepted: 08/27/2021] [Indexed: 12/22/2022]
Abstract
Phycocyanin (PC) is a natural pigment-protein complex in food dye applications. In this study, a phycocyanin-epigallocatechin gallate (EGCG) complex (PE) was prepared and the effects of EGCG on the structure and color stability of PC were evaluated. The fluorescence results showed that the binding number n was 62.1 ± 3.41 (EGCG/PC) and the binding constant K was 4.39 (±0.2) × 105 M-1, indicating a weak-binding interaction. Fourier transform-infrared analysis showed that EGCG caused structural changes in PC by partially uncoiling α-helix and increasing β-sheet content. The EGCG induced a PC association at a reaction molar ratio above 40:1 (EGCG/PC). Moreover, EGCG protected phycocyanobilin against color fading, making PE more stable relative to PC under 8-days storage in light. This study provides a novel scheme to stabilize PC by forming a complex with polyphenols, which will facilitate the PC application as a natural blue pigment in food.
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Affiliation(s)
- Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Tianhua Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Lina Shi
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Qiaoe Wang
- Beijing Key Lab of Plant Resource Research and Development, Beijing Technology and Business University, Beijing 100048, China
| | - Liqun Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Fenglu Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zhiwei Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zhongkai Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
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Dhiman A, Suhag R, Singh A, Prabhakar PK. Mechanistic understanding and potential application of electrospraying in food processing: a review. Crit Rev Food Sci Nutr 2021; 62:8288-8306. [PMID: 34039180 DOI: 10.1080/10408398.2021.1926907] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Electrospraying (ESPR) is a cost effective, flexible, and facile method that has been used in the pharmaceutical industry, and thanks to its wide variety of uses such as bioactive compound encapsulation, micronization, and food product coating, which have received a great attention in the food market. It uses a jet of polymer solution for processing food and food-derived products. Droplet size can be extremely small up to nanometers and can be regulated by altering applied voltage and flow rate. Compared to conventional techniques, it is simple, cost effective, uses less solvent and products are obtained in one step with a very high encapsulation efficiency (EE). Encapsulation provided using it protects bioactives from moisture, thermal, oxidative, and mechanical stresses, and thus provides them a good storage stability which will help in increasing the application of these ingredients in food formulation. This technique has an enormous potential for increasing the shelf life of fruit and vegetables through coating and improvement of eating quality. This study is aimed at overviewing the operating principles of ESPR, working parameters, applications, and advantages in the food sector. The article also covers new ESPR techniques like supercritical assisted ESPR and ESPR assisted by pressurized gas (EAPG) which have high yield as compared to conventional ESPR. This article is enriched with good information for research and development in ESPR techniques for development of novel foods.
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Affiliation(s)
- Atul Dhiman
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, India
| | - Rajat Suhag
- Department of Food Science Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India
| | - Arashdeep Singh
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, India
| | - Pramod K Prabhakar
- Department of Food Science Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India
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Development of time-pH indicator nanofibers from natural pigments: An emerging processing technology to monitor the quality of foods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111020] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Ribeiro JS, Veloso CM. Microencapsulation of natural dyes with biopolymers for application in food: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106374] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Niccolai A, Venturi M, Galli V, Pini N, Rodolfi L, Biondi N, Granchi L, Tredici MR. Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Vieira MV, Pastrana LM, Fuciños P. Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications. Mar Drugs 2020; 18:E644. [PMID: 33333921 PMCID: PMC7765346 DOI: 10.3390/md18120644] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 12/13/2022] Open
Abstract
Microalgae are microorganisms with a singular biochemical composition, including several biologically active compounds with proven pharmacological activities, such as anticancer, antioxidant and anti-inflammatory activities, among others. These properties make microalgae an interesting natural resource to be used as a functional ingredient, as well as in the prevention and treatment of diseases, or cosmetic formulations. Nevertheless, natural bioactives often possess inherent chemical instability and/or poor solubility, which are usually associated with low bioavailability. As such, their industrial potential as a health-promoting substance might be severely compromised. In this context, encapsulation systems are considered as a promising and emerging strategy to overcome these shortcomings due to the presence of a surrounding protective layer. Diverse systems have already been reported in the literature for natural bioactives, where some of them have been successfully applied to microalgae compounds. Therefore, this review focuses on exploring encapsulation systems for microalgae biomass, their extracts, or purified bioactives for food, pharmaceutical, and cosmetic purposes. Moreover, this work also covers the most common encapsulation techniques and types of coating materials used, along with the main findings regarding the beneficial effects of these systems.
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Affiliation(s)
| | | | - Pablo Fuciños
- Food Processing and Nutrition Group, International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (M.V.V.); (L.M.P.)
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